Podcasts about Smitten Kitchen

When I told Deb Perelman of Smitten Kitchen that I was doing a complete revision of The Great Book of Chocolate, which included adding new recipes, she insisted that I include her Chocolate-Olive Oil Spread. For those who follow Deb know that when she says something is delicious and worth making, you not only listen, but in my case, you spread the word. No pun intended. As luck would have it, Deb was recently in Paris so I invited her into my kitchen to make her Chocolate-Olive Oil Spread. As you can see in the video, not only is the recipe fun to make, but its very easy as well. And unlike store-bought spreads, you know exactly what's in it. The only thing that's a bit tricky is to get it to just the right consistency for spreading. But if I can do it, so can you. Deb finishes the dark chocolate spread by leaving it on the counter at room temperature for a few hours, whereas in The Great Book of Chocolate, I'm a bit more impatient so I place it in the refrigerator until it reaches the right consistency, then transfer it to a jar. Because it has no dairy, it can be stored at room temperature.After you make this spread, if you find that it's too firm, a few seconds in the microwave will soften it just enough to make it spreadable. If you don't have a microwave, you can warm the jar in a small saucepan of warm water. The temperature of your room can be a factor, and I did find that using a high-percentage chocolate — one that's 70% or more cacao solids — will firm up more solidly than one that's 50-55% cacao solids, which is what we used in the video. [Thanks to Irene Wong for shooting the video, Michael Sellers for editing.] This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Even though the Supreme Court took a break from hearing oral arguments, there was still plenty of legal news breaking every day. Katie Phang joins Leah to recap that news, including Trump's threats against Iran, the overt Christian nationalist rhetoric coming from the Secretary of Defense, and a disturbing case that SCOTUS decided not to hear. Then, Emily Amick, joins Leah to talk all things 25th Amendment-- where it came from, why we probably won't see it invoked here and now, and why we should keep talking about it anyways.Favorite things: Leah: Democracy in Retrograde by Sami Sage and Emily Amick; “Drunks, Lampposts, and the Birthright Citizenship Case” by Steve Vladeck; Levain Bakery's carrot cake cookie Katie: her dog Lucky Emily: Strangers by Belle Burden; Smitten Kitchen's zucchini butter spaghetti; meet-ups with the EYP community  Get tickets for STRICT SCRUTINY LIVE in New York City on June 20th. Learn more at  http://crooked.com/eventsVote for us in the Webbys! Preorder Melissa's book, The U.S. Constitution: A Comprehensive and Annotated Guide for the Modern ReaderPreorder a signed paperback of Leah's book, Lawless, here.Follow us on Instagram, Threads, and BlueskyJoin the Empire City Podcast Club from Crooked Ideas: https://crookedideas.org/empirecity/

Smitten Kitchen's Deb Perelman explains why she and many other recipe developers and food writers regard AI as an existential threat on this week's episode of Special Sauce.  This is serious business, serious eaters. Listen up! Learn about your ad choices: dovetail.prx.org/ad-choices

Susan Baker, the unsung heroine of Rilla of Ingleside, gets her due in today's episode. Dr. Kate Scarth of the University of Prince Edward Island and the L.M. Montgomery Institute joins Ragon and Kelly to chat about Ingleside's faithful, fearless housekeeper, and how Susan's domestic skills and homely philosophies support Rilla and the Blythes during The Great War. Kate also shares biographical information about Montgomery's own reactions to the war, and how those views came to life in this novel. Want to hear more from our awesome guest, Kate Scarth?   Her Audible book is The Life and Works of L.M. Montgomery , a great listen!  Her book Romantic Suburbs comes out on April 21, 2026.  You can find her on Instagram or at The L.M. Montgomery Institute.  Registration for the 2026 L.M. Montgomery Conference is now open so come join us there! Inspired by: Kelly is inspired by the  University of Guelph digital exhibit about life on the Canadian home front in the context of Rilla of Ingleside. There's a great section about Susan specifically!   Ragon is inspired by her favorite recipe blog, Smitten Kitchen and her newest cookbook, Smitten Kitchen Keepers.   Kate is inspired by a recipe for Monkey Face Cookies and by the book Irish Chain by Barbara Haworth-Attard. You can support the pod by shopping through our Bookshop link for any books we've recommended!   If you want to get a free logo sticker from us, either leave us a review on Apple Podcasts or share your love for the pod on social media!  Send us a photo of your share or review at either our email: kindredspirits.bookclub@gmail.com or on our KindredSpirits.BookClub Instagram. 

Episode 181 January 15,  2026 On the Needles ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Hens & Chicks– DONE!! And started joining!    Tentacula Cowl by Jenny Noto, Jems Luxe Fibers Monstrous Minis in Scylla –DONE!   Gnandad's Grand Adventure by Sarah Schira, Little Squirrel Yarn Oak Sock in Gnandad's Adventure (skis!)-- DONE!!   Gnot Just Another Gnome by Sarah Schira, KnitPicks Stroll Fingering in Hollyberry, KnitCircus Opulence in Badger Tracks Stripes, Sanguine Gryphon Skinny Bugga in Blue Emperor Dragonfly– DONE X2!   Avena by Jennifer Steingass, Yarnaceous Fibers Brontosaurus DK in Starbies and Cup of Cheer minis   Clapotis ‘24 by Kate Davies, Three Irish Girls Adorn Sock in Ainsley (original 23.8K, sharon mcmahon 3IG)     On the Easel 12:16   Art travel kit–kit for the chaos. 100-Day composition studies Daily Joys Calendar mailing snafu?! On the Table 23:54 Simon Seared Sweet Potatoes With Chermoula Recipe   Luxurious Pomodoro in a flash from Simple Pasta by Odette Williams   Charred gai lan with black eyed peas and chile crisp vinaigrette from Linger   Baechu Doenjang Guk (Cabbage and Doenjang Soup) from WaPo/Korean Vegan   Key lime pie FIASCO (use the NYT recipe for frozen key lime pie, BUT bake for 15 minutes at 350F before refrigerating).   Hot Honey tofu for rice bowls, etc.   Chicken Meatballs from Smitten Kitchen–subbed out pancetta for MUSHROOM bouillon!! On the Nightstand 37:29 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Noel Nook: Christmas People by Iva-Marie Palmer The Nightmare Before Kissmass by Sarah Raasch  Christmas is All Around by Martha Waters   The Isle in the Silver Sea by Tasha Suri Mortal Follies by Alexis Hall The Geographer's Map to Romance by India Holton Dungeon Crawler Carl by Matt Dinniman Nine Goblins by T. Kingfisher Welcome to Murder Week by Karen Dukess And Still I Rise by Maya Angelou Train Dreams by Denis Johnson (audio) Maltese Falcon by Dashiell Hammett (audio) On the Calculation of Volume III by Solvej Balle trans by Sophia Hersi Smith and Jennifer Russell Flashlight by Susan Choi   When Elodie grinned like that, shenanigans were almost certainly to ensue…   The Wolf King by Lauren Palphreyman The Art Thief by Michael Finkel The Book of I by David Grieg On the Horizon 57:37 2025 Needles: 10,608 yards in 33 projects  ✔Succulents blanket CAL, ✔Colorwork cuff club    Table: Great British bake off bakes   Read: 181 books   Repeat Read the World and Tacoma Extreme! Australia: ✔ Everyone in my family has killed someone Belgium ✔ War & Turpentine China ✔ Half a Lifelong Romance Egypt ✔ If an Egyptian cannot speak English Iceland:  ✔? the Night Guest Kenya Malaysia Mexico  ✔You Dreamed of Empires The Netherlands ✔The Discomfort of Evening The Philippines 2026 Needles: charity hats? Use yarn/patterns already have.  Use stash patterns in general . year of dishcloths! Table: use stash cookbooks Nightstand: read stash books? Storygraph reads the world, genre, 52 books Afghanistan Albania Bulgaria Croatia France Iraq Morocco Senegal Sweden Thailand  A short story collection in translation  A nonfiction book about Indigenous history A queer historical romance novel   A translated classic  A young adult novel by a Latinx author  A biography about a Black historical figure A crime novel set outside of the US, UK, or Canada  A nonfiction book about philosophy A literary or contemporary debut published in 2026  The first book in a fantasy series    Cortney's 2026: SEEK JOY theme Easel, etc. Paint my curiosities + stickers + paper newsletter?? Sewing: “museum outfits Table: joyful recipes, healthy, colorful, textural. Nightstand: more JOYFUL reads, maybe one a month, and plan ahead?

Welcome to Indulgence Gospel After Dark!We are Virginia Sole-Smith and Corinne Fay, and it's time for our annual Ins & Outs Episode! This is what we do every New Year, instead of making resolutions or setting problematic body change goals. It's deeply unserious but still satisfies that urge to reflect and make some (fun) plans for the year to come! Listen to hear... ⭐️ The pants Virginia forgot she was wearing. ⭐️ The food trends Corinne is SO OVER. ⭐️ Virginia's new religion!!To hear the whole thing, read the full transcript, and join us in the comments, you do need to be an Extra Butter subscriber.Join Extra Butter!

You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.And it's time for the episode we look forward to all year long—ever since we made it a tradition exactly one year ago! It is time for... The Year In Butters, where we look back at everything we've recommended in the past year and tell you what's still buttery and what has...gone rancid. If you're new here: Butter is what we call the recommendation segment at the end of every episode. It might be a new favorite food, a great book, an experience, or a state of mind. But since we give recs every week, some Butters stand the test of time more than others! Find out if we still love...

Kenji Lopez-Alt and Smitten Kitchen's Deb Perelman discuss (what else) how they deal with Thanksgiving leftovers in this classic Special Sauce episode from 2023. Leave the meat on the bone or in the fridge or slice it off right away? Stuffing waffles, anyone? Is pie the only thing to have for breakfast after Thanksgiving? They don't always agree, but Kenji and Deb always have a great time when they get together.  Learn about your ad choices: dovetail.prx.org/ad-choices

For a special Thanksgiving edition of “Small Stakes Big Opinions,” cook, author and Smitten Kitchen founder Deb Perelman joins to debate about the best Thanksgiving side dish, and listeners call in with their turkey adjacent hot takes.

Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we're sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you'll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn't about perfection or posting pics – it's about care, connection, and cooking what's needed in the moment. ***LINKS:Sonya's Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari's Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya's Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari's 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kale

This week on Hey Sis, Eat This, Courtney and Whitney chat with Rachel Holtzman, the woman behind more than sixty co-authored books with names like Deb Perelman of Smitten Kitchen, Eden Grinshpan's Tahini Baby, Alicia Silverstone, Tiffani Thiessen, and Robin Quivers. Rachel shares how her path took her from the glossy Elle magazine world to the kitchen at Gramercy Tavern, blending her love of storytelling and food into a career helping others bring their ideas to life. She explains how she captures each client's authentic voice, creates space for vulnerability, and helps authors tell stories that feel personal and true. And then there is Momma Lois. Rachel learned early on that her love of food might come from childhood buffet trips where she perfected the art of a Caesar salad topped with fried calamari. She also credits her mom for her curiosity and drive. Lois is the kind of woman who once decided to learn how to make lattes at Starbucks just to understand the system, and her favorite piece of advice still guides Rachel today: “You can make your life as easy or as hard as you want to.” Pull up a plate and listen in for stories that'll leave you hungry, inspired, and maybe rethinking your next buffet strategy. Rachel Holtzman website Rachel On Instagram What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

What if dinner could practically cook itself?In this bite-sized episode, we're sharing our best home-cooking bites of the week, including two sheet pan meals that make busy weeknights a breeze.By the end of this episode, you'll discover:A Hungarian-inspired sheet pan chicken dinner loaded with veggies and big flavor — all roasted together for minimal effort and cleanup.A make-ahead sheet pan quiche that's buttery, herby, and perfect for brunches, potlucks, or easy weekday lunches.Press play for a quick dose of home cooking inspiration!*** Links: Sonya's Sheet pan chicken paprika Spinach sheet pan quiche from Smitten Kitchen. Kari kept the total weight of the greens, but combined added kale as well as spinach, and added in fresh parsley, dill, and mint

Hey there Kindred Spirits, we're back in your feed and ready for a brand new season! On today's episode, we share our favorite summer reads and summer essentials, reflect on the unexpected pleasures of starting a niche Anne of Green Gables podcast, and preview our season to come.  Big News!  We were featured on our favorite substack, Culture Study so go read our Interview for a behind the scenes look at the pod!   What we've read: Kelly has read: Atmosphere by Taylor Jenkins Reid, Great Big Beautiful Life  by Emily Henry, These Summer Storms by Sarah MacLean and Katabasis by R.F. Kuang. Ragon has read: Emily Wilde's Map Of The Otherlands by Heather Fawcett , Rules for Ruin by Mimi Matthews, An Enchantment of Ravens by Maggie Rogerson and When the World Tips Over by Jandy Nelson.  She also saw Sarah Beth Durst talk about her new book The Enchanted Greenhouse and Sangu Mandana talk about her new book A Witch's Guide to Magical Innkeeping. Inspired by: Kelly is inspired by summer beach days with the Sun Ninja beach shade.   Ragon is inspired by the best popsicle ever:  Smitten Kitchen's Peach Melba Popsicles. If you want to get a free logo sticker from us, either leave us a review on Apple Podcasts or share your love for the pod on social media!  Send us a photo of your share or review at either our email: kindredspirits.bookclub@gmail.com or on our KindredSpirits.BookClub Instagram. 

Do you ever feel overwhelmed by all the incredible produce at the fall farmers' market? And once you get home, do you wonder: “What do I do with all of this?” This week, we're sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you're smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you. By the end of this episode, you'll discover: How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)A restaurant-worthy radicchio salad that will become a repeat recipe How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dishPress play now and start cooking with what's in season today!***This week's episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.La Baleine's Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it's been a staple in home kitchens for decades.Harvested through natural crystallisation and using traditional methods, this fine sea salt isn't just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it's made, home to over 500 species.

Episode 173 September 11,  2025 On the Needles 2:00 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Orkney Library knit group Yap and Yarn!   Mystery Pumpkin witch gnome along   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in String of Pearls   SSAL Delectable Collectible Socks by Stephen West, Dark Omen Yarns Sock in Electric Minis (navy, royal, light blue with speckles, cream with speckles, cream)   Pop Rock Pullover by Tanis Lavallee, La Bien Aimée singles and Mohair Silk in AVFKW A Day by the Bay   Clapotis ‘24 by Kate Davies, Three Irish Girls Adorn Sock in Ainsley (original 23.8K, sharon mcmahon 3IG) On the Easel 10:16 Flowers!   Sewing: the Paola Jacket, and blue cheetah pants (image coming soon) On the Table 16:09 Butter & Crumble   Huck's Broccoli and Lettuce Salad with an Accidental Ranch from Tenderheart by Hetty Lui McKinnon   Lentil Salad with Jammy Tomatoes by Jenny Rosenstrach Balsamic Gochujang Chicken with Red Onions and Tomatoes   Pizza catastrophe in the very cool Gozney oven. Pizza Beans from Smitten Kitchen. Breakfast burritos, chicken gyros, and white chocolate cranberry oatmeal cookies from 100 Cookies.   On the Nightstand 38:06 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   The Hero of Ages by Brandon Sanderson The Habsburgs: To Rule the World by Martyn Rady The Paris Express by Emma Donoghue People Like Us by Jason Mott   The Unmaking of June Farrow by Adrienne Young Isola by Allegra Goodman Bingo 56:51 Starts friday may 23, ends Mon Sept 1 Need to post a photo of completed Bingo with #CCRRsummerbingo2025 to instagram or Ravelry.  Get a blackout for a second entry.  Crazy day so no ghiradelli  for Monica :( Cortney's bingo: ½ credit for finding a thrifted piece to re-work. Ambitious–pizzzzzas. 

How do you like your egg salad? Simple and classic with minimal ingredients? Or do you like a maximalist version with tons of flavor? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try Kari's 4-ingredient easy egg salad for quick meal prep and sandwiches, or Sonya's golden egg salad with a secret ingredient and a special technique. Plus, you'll hear about a sweet-and-salty twist on Rice Krispies treats that you'll want to whip up for lunchboxes, after-school snacks, and back-to-school gatherings.Tune in for a quick dose of home cooking inspiration! ***Links:Our two takes on egg salad from our Substack!Brown butter rice crispie treats from Smitten Kitchen – which Kari added crumbled pretzel and golden raisins too***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland, OR!

Have you ever wondered how restaurants and chefs get their schnitzel or chicken cutlets perfectly crispy, thin, and golden, every single time?This week, we're answering a caller question from our kitchen hotline all about how to master the art of schnitzel at home.We're sharing all our pro tips for perfecting crispy cutlets: from the best type of breadcrumbs to use to how to keep them crisp once they're out of the frying pan. We'll also reveal the biggest lesson we've learned about frying chicken…and it just might go against everything you've been taught!Tune in for a bite-sized dose of home cooking inspiration, and start frying up chicken cutlets at home with confidence!***Links:We love Smitten Kitchen's crispiest chicken cutlets recipe, as it shares the dredging technique we now use too.This video by Melissa Clark of NYT Cooking will walk you through schnitzel, step by step. We like the “cascade” method for moving the oil around the pan to create a light, crispy-fried coating for any schnitzel. You can find Sonya's recipe for her chicken schnitzel in her cookbook, Braids. ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

Leaving home doesn't mean leaving homemade food behind. What if your next road or plane ride included crave-worthy, nourishing meals and snacks that are ready to go before you even pack the car?Say goodbye to soggy sandwiches and overpriced airport food! This episode is your guide to easy, delicious make-ahead meals and snacks for road trips, beach days, and airplane adventures. Whether it's a 3-ingredient cookie you can bake days in advance, or a thermos full of a refreshing homemade slushie, these recipes are designed to travel well and taste even better on-the-go.By the end of this episode, you'll:Discover travel-friendly breakfasts that smell like cinnamon and are filled with summer berriesLearn how to make snacks with real staying power – like a sweet-and-salty trail mix boosted with a protein-rich twistGet pro tips for packing food so it stays cool in a hot car, a long flight, or even on a pontoon boat Press play now to boost your summer travel with easy, packable, and seriously satisfying homemade recipes! ***Links: BreakfastAlison Roman's blueberry muffin recipe, and Smitten Kitchen's even more perfect blueberry muffinsBanana nut breakfast bars from Sohly El-Waylly for NYT CookingLunch:Quinoa patties by Heidi Swanson of 101 CookbooksLemony kale avocado sandwiches by Dirty Gourmet for Sunset Magazine Snacks:Coconut date balls by Feel Good FoodieChickpea & cherries snack mix from Well PlatedSweets:3-Ingredient Peanut Butter Cookies from All Recipes English flapjacks from Smitten Kitchen Beverages:Watermelon slushie by From My Bowl Good juices (like the ones from JJ's Lone Daugher Ranch), frozen and used as ice packs ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on

Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner?In this episode, we're sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less.By the end of this episode, you'll:Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppersGet the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fussStock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dishSkip the sweat and savor the season — press play now and discover the summer dinner shortcuts! ***LinksCold silken tofu with chili soy sauce by The Floured CameraKorean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn't require soaking Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe30-minute sheetpan chicken fajitas from Midwest Foodie BlogCaprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen's focaccia recipe Jamie Oliver's Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes)Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked)

You're listening to Burnt Toast!We are Virginia Sole-Smith and Corinne Fay, and it's time for your July Indulgence Gospel!And… it's our 200th episode! To celebrate, we're making today's Indulgence Gospel free to everyone and offering a flash sale — 20% off to celebrate 200 episodes! Grab this deal here.This newsletter contains affiliate links, which means if you buy something we suggest, we may earn a small commission at no extra cost to you. We only ever recommend things we love and use ourselves! One Good ThingNow that it's summer, ice cream is a daily state of being here and I've been using my East Fork ice cream bowls constantly (they are also the perfect size for cherries and for many of your favorite snacks). If you are also an East Fork disciple, heads up that their annual Seconds Sale starts today! This is where they sell pots that are slightly imperfect but still 100 percent functional and food safe for 30-40% off. And yes, there are a lot of cute ice cream bowls. PS. You can always listen to our episodes right here in your email, where you'll also receive full transcripts (edited and condensed for clarity). But please also follow us in Apple Podcasts, Spotify, Stitcher, and/or Pocket Casts!Episode 200 TranscriptCorinne200! Can you believe it?VirginiaI can and I cannot. It's one of those things where I feel like we've always been making the podcast, but also 200 feels like so many.CorinneI went back through, to look at some old episodes. And I was like, you know, I kind of remember all of them. I was like, surely there are some I have forgotten. But yeah, kind of not.VirginiaWhen I was looking back at the old episodes, it was like visiting old friends. I was like, I know you guys. We're cool.CorinneIf you write into us with a question and we answer it, it really sticks with us!VirginiaWe continue to think about you. And would like updates, honestly. We don't always get them, so putting that out there. We'd like to know.CorinneTo celebrate, we have a special two part episode for you. We're picking favorite moments from the archives to revisit, to see if our feelings and opinions have changed.VirginiaAlright, I decided to look back at our many excellent guest conversations and pull out some favorites. First up, I thought I'd look back at our work ultra-processed foods since it is such an annoyingly evergreen topic. We did a great pair of episodes with Laura Thomas, PhD, who writes “Can I Have Another Snack?” which ran in July 2023. Here is a little excerpt from the first conversation.VirginiaIt feels like it's important to say very clearly that processed is not synonymous with has no nutrition, and that actually processing foods is a good thing to do in order to eat, right?LauraYeah, well, all forms of cooking are a process, right?So unless you like want to go down some raw vegan path, you can't really avoid processing your food to some extent.Now, advocates of NOVA, I think, would say that's a bit of a red herring, because what we're actually talking about is this additional level of processing, this ultra processing sort of phenomenon.But even within that category, I think there are merits to processing–even Ultra processing–our foods. One of the things that happens when we process food is we extend the shelf life of it, and that means that we are wasting less food overall, which I think we would all agree is probably a helpful thing.But industrial food processing, it reduces foodborne pathogens. It reduces microbes that would spoil food and make things like oils turn rancid faster. It also significantly cuts down on the time and labor that it requires to cook a meal. And I think that's for me as a parent, and I know for you as well, like, that's huge.VirginiaIt's really everything, honestly. For me personally. Nothing should be everything for everybody, but limiting the amount of time I spend cooking dinner is the thing that enables me to eat dinner with my family at night.LauraBut it's not just like super privileged white women that have a lot of you know nutrition knowledge, right, that benefit from ultra processed foods. I'm also thinking about kids with feeding disorders that would struggle to get all the nutrition that they need without processed foods. I'm thinking about elderly or disabled people who can maintain a level of independence because they can quickly cook some pasta and throw an ultra processed jar of pasta sauce on that and have a nourishing meal. I'm thinking about pregnant people who otherwise might not be able to stomach eating because of morning sickness and nausea, which we know lasts forever, not just morning, right?So there are so many groups of people that benefit from ultra processed foods, and they just seem to be missing entirely from the conversation around these foods.VirginiaSo often there's this pressure of like, we have to just get poor people cooking more and get them cooking more. And it's like, okay, but if you live in a shelter, you don't have a kitchen. If you are crashing on a couch with family member, you know, in a house with lots of different people, and it's not easy for you to get time in the kitchen. There's so many different scenarios where cooking is not a practical solution, and having greater shelf stability is very important.LauraBut it also says a lot about where we place our values, right? And who is making decisions about where we cook our values? Because it's not everyone's value system to spend more time cooking from scratch and buying fresh ingredients and spending more time in the kitchen.VirginiaI picked this clip because I think Laura is summing up so many important pieces of this conversation that I just continue to see nowhere in the mainstream media discourse around ultra-processed foods. Like the fact that they are useful and convenient. And convenience is not a moral failing. I don't know where we decided food should be inconvenient to be valuable and healthy? But it seems like that's a thing that we believe.CorinneI know Maintenance Phase just did an ultra processed food episode. I listened to that.VirginiaOh, it's excellent. CorinneAnd both they and you and Laura got into the way that “processed” is just such a moving target. It means so many different things.VirginiaIt means literally anything.CorinneAnd also nothing.VirginiaYes, when I say this is missing from the discourse, I don't mean Maintenance Phase, who I think we're very much in conversation with. As Mike and Aubrey kept discussing on their episode—I think Laura says some of this, too—depending whose classification system you go by, honey is ultra-processed or it's not ultra-processed. Foods are moving categories all the time.And as Aubrey said: Really what it comes down to is they're categorizing foods so that the ones that “people who make less money than you buy” are bad. And I was like, yep, there it is. This is really classism and racism and all the other isms to say let's demonize these foods that people rely on. Which is not to say we shouldn't improve the overall quality of food in the food system! But doing it through this policing of consumer habits just will never not make me furious.CorinneReally feels like this hasn't gotten better since the episode aired two years ago? VirginiaIf anything, I think it has intensified. I think RFK and MAHA has really put this one in their crosshairs, and it's just getting worse and worse. It's really maddening, because we're just not having any of the real conversations we need to have about how to improve food quality in this country or anywhere.CorinneWhat a bummer. All right, let's listen to this next quote, which is about jeans.VirginiaOh, jeans.VirginiaSo the backstory is on recent Indulgence Gospels, we have talked about how Corinne converted me to the universal standard straight leg jeans, and I do really like them. But earlier today, I had to be in photos, and we had a plan. The three of us had a plan that I was going to wear those jeans, and at the last minute, I texted Dacy. I didn't even text Corinne because I knew she'd yell at me. I texted Dacy, and I was like, I can't do it. I'm in my skinny jeans for the photos. And, yeah, it was like, do I look too sloppy? Are these, like, saggy in a weird way that I have no control over?And I feel like for something like having your picture taken, like, wear the pants, you're not going to feel like you're only thinking about your pants. You know what I mean?CorinneOkay, so I wanted to revisit some of your feelings about jeans. You may recall that we used to open like every podcast episode by chatting about pants!VirginiaWe did. We haven't done that!CorinneWe kind of fell off pants chat, and I don't know why.VirginiaBring back pants chat! CorinneBut I do feel like since we started doing the podcast, your feelings about jeans have evolved? True or false?VirginiaThey have evolved. They definitely have. I mean, I still own a pair of emotional support skinny jeans. The same pair I mention in that episode. CorinneWhen is the last time you wore them?VirginiaI actually have not worn them very much at all. I did wear them two weeks ago under a shirt dress because it turned out to be colder than I thought. And I was like, “Oh, it's not a bare leg dress day.” So I put on skinny jeans under it, but I haven't worn them for any other reason in a really long time.And I will say: I'm wearing my Gap straight leg jeans the most, the baggier fit ones the most. So I do think I've evolved to embrace a more relaxed fit of jean, which does make it much easier to get jeans to fit your body.I still think the primary finding of Jean Science was correct, that jeans are designed terribly, that fashion in general is terrible at fitting people's bodies, but particularly when it comes to fitting pants onto fat people. They're really bad at it. And so I think all the jeans are bad.But I will say if you can embrace a wider leg or a more relaxed fit, you will have more options.CorinneYeah, I think that's true.VirginiaI still cannot solve for the factor of, if you wear a more relaxed fit, they will still stretch out when you wear them, and they will be falling off you by the second day, if not later in the first day. And nobody has solved this.CorinneI think someone did solve it, and it's belts.VirginiaThat is not a solution that is available to me, personally. I don't like belts. I guess I should try belts? I don't know about belts. Okay, that's a whole other thing.CorinneThis is kind of neither here nor there, but I just read this post from Em Seely-Katz who writes Esque, and I think they were actually writing about something else, raw hem jeans. But they were saying that men's jeans, the zipper goes all the way from the bottom of the crotch up to the top. Why don't women's jeans do that?VirginiaWait, men's jeans have a different zipper?CorinneLike, the zipper on women's jeans is shorter. It doesn't go all the way down.VirginiaIs it because they don't want men to pee on their pants?CorinneWell, I think it's so you can open them up more to get your… whatever but, but I think women's jeans should also have that option for access.VirginiaI just really have to pause on how uncomfortable Corinne was saying penis right there. She was like… whatever you've got down there.CorinneI think I was going to say dick and then I was like, is that inappropriate?VirginiaWhatever, we swear all the time. Anyway, the zipper is longer so that men can deal with their junk.CorinneI think women should have the option of being able to deal with their junk as well.VirginiaAgreed, agreed. Pro longer zipper.CorinneAlso, I feel like it would be easier to to get jeans on if they opened up more at the top.VirginiaNow that you've put this very important issue on my radar, I'm ready to adopt it as a primary cause.CorinneOkay, thank you.VirginiaWe will have a petition for everyone to sign shortly. You are a diehard jeans person. You always look great in jeans. You're inspiring on the topic.CorinneThis year I have adopted drawstring jeans, which feels like it's barely jeans.VirginiaBut also sounds like a life hack.CorinneYeah, it's very comfortable.VirginiaI love drawstring. In the summer, I wear a lot of drawstring. I don't wear a lot of drawstring in the winter.CorinneDrawstring would probably solve your stretching out after a couple wears problem, similar to a belt.VirginiaIt would be like a belt, but not a belt, so it wouldn't trigger my belt concerns.I think my other struggle with jeans—that is maybe not really even about jeans—is that since I have broken up mostly with dark skinny jeans, there is sometimes a category of outfit I am trying to achieve where I'm trying to be dressed up, but not too dressed up. And I feel like the dark skinny jean really filled that need. Does that make sense?Like, you want to look like kind of polished because you're going to your kid's chorus concert or out to dinner with friends, but it's not like all the way to a dress level? That might feel like too much. I feel like the dark skinny jean really threaded this needle.This stems from having been in my 20s in the early 2000s and being trained in the School of the Going Out Top. The going out top and dark jeans was a uniform. And I think I'm still like, “So what replaces the dark jeans and the going out top?” And then I realized, like… anything? That's me trying to dress like it's 2003 and it's not.But that is one place I still struggle, because I don't feel like the lighter, more relaxed denim can can do that same category?CorinneHmm, what about darker, wide leg jeans? Is that not a thing?VirginiaMaybe I just haven't found a pair I really like that are darker. That's a good thought.CorinneOr maybe with wide leg jeans, you need a slightly fancier top, I don't know.VirginiaI think a lot of our dependency on the skinny jean was just because we'd really learned the outfit formulas for it. And I do feel like sometimes when I gravitate back towards it, it's because I'm feeling at sea with how to put an outfit together without them.CorinneThis is not about jeans, but I'm really into these Old Navy shorts I have that have stripes down the side. They're sweat shorts. And they're so comfortable. But then sometimes when I'm going out, I am like, wait, what do I put on the top so that it doesn't look like I'm just in sweats?VirginiaI just came here in pajamas. Yeah, don't you feel like that's a struggle with shorts and tank tops in general in the summer? And I feel like more of a struggle for fat folks?CorinneMaybe.VirginiaIt's harder to look like you got dressed or something, right?CorinneLike, how do I look like I'm not just wearing a t-shirt and jeans?Lately, I've been experimenting with the answer to that being socks. Right now I'm wearing—am I about to try and show you my socks? Nope.I'm wearing chartreuse socks, kind of like a chartreuse dress sock. I'll send you a pic after. But I feel like that with the tank top and shorts kind of makes it look more outfit-y.@selfiefayStay for the pitbull cameo #ootd VirginiaYou should know my 11 year old is doing the same thing this summer.CorinneOh, that's cool.VirginiaThere are a lot of brightly colored socks with regular shorts and t-shirts. Also, she has a lot of animal print socks. So you're blessed by Gen Alpha or whatever she is.CorinneAmazing.VirginiaGood job.All right. Well, for the final clip, I went back to another favorite guest conversation. To be clear, I love all of our guest conversations. But this was one that was just like one of my favorite ever. It was with Martinus Evans, who is the author of Slow AF Run Club: The Ultimate Guide for Anyone Who Wants to Run. Martinus also runs the Slow AF Run Club, which is a running community for folks to run in the bodies they have. He is so hilarious and delightful. This episode ran in June 2023 so here's the clip.MartinusSo what that looks like is like letting them know that obstacles and rising up in the face of adversity is a good thing. Because for a lot of people, they think it's a bad thing. Like, oh, I face adversity. I'm slow.Or, here's the thing I always get, is that I started running, and then I got a little tired, and I started walking, and I felt absolutely horrible that I had to walk. And then me come in and say, Well, what was wrong with that? Did you start running again? Yeah, I did. Well, fuck like, let's celebrate that then? It's that thing of letting people know that it's okay to bumble and stumble and figure this thing out because you're doing something with your body that you have not been A. celebrated to do, right? But B. You're kind of stifled, like being a plus size person, like you may have even been stifled with movement, because you haven't had the liberty to actually explore the things that your body might be able to do. You got to explore and figure all this stuff out.So, like, that's where providing psychological safety is letting them know that it's okay. It's almost like, imagine a kid who's like, riding a bike for the first time. They ride the bike, you let it go, they lose their balance, they fall, they scrape their knee. They're going to cry. They're going to be like, Oh, I don't want to ride this bike anymore. It's horrible. I don't want to do this. Don't make me do this. But as a good parent or as a good coach, you're going to like, okay, let's cry it out. You done crying? Okay, now let's get your ass back on that bike. The same thing is true with physical activity. All right. You did it. You got a side stitch? Okay, cool. Let's figure this out. Oh, you got shin splints. Okay, cool, yeah, let's figure this out. Oh, oh, you got delay, onset, muscle soreness? Great. Let's figure this out. But guess what? Yeah, that's going to continue to move.That's the approach that I take. Like we're all going to fall off, and somewhere around us being grown start to be embedded in us, like doing something and then like failing or like not getting it right on the first time is a bad thing. I think it's school.VirginiaI think school is a lot of it, yeah. I'm thinking, like, when a baby's learning to walk, they fall a million times, and people aren't like you should stop trying to walk. You know what I mean?MartinusImagine that like walking a baby trying to walk. And I said, screw you baby! Like you suck you're not. Damn you for trying to walk.VirginiaYeah, you are a fat baby who can't walk. And yet we have this narrative that then kicks in of somehow, if I have to stop to walk during my run, that's like a moral failing. Like walking and running are morally equivalent activities, right? Like if you're walking, some of it, if you're running, some of that, as you said, like the pace of your running, if you are slow, that is still running. There's no need to be attaching all these values to it.But it does seem like the culture of running at large is so built on that paradigm, and you are really challenging an entire paradigm here.MartinusYes, I am. Here's why. If you're not an elite athlete who's like their life depends on winning prize money and like going to the Olympics, all of us are then paying for a participation medal to participate in a parade.CorinneI love this. He's really delightful.VirginiaHe's so good. And the reframing of running marathons as participating in a parade will just make me happy forever. It's so correct.I mean, obviously we stand by everything Martinus said. There's not really a lot more to say. So I thought we could also talk a little bit about how working on the podcast has changed each of our relationship with exercise. Because I think we've done a lot of good fitness content over the last 200 episodes, and I personally feel like I'm in a better place with exercise than I was when I started this project.CorinneHmm, that's awesome. Well, I think I started lifting around the same time that I started doing the podcast.VirginiaThere was an early episode where you were, like, “I'm using a broomstick.”CorinneOh, that's right! I was doing Couch to Barbell!VirginiaAnd look at you now, power lifter.CorinneI mean, one thing that is interesting about maybe starting any exercise, or maybe specifically powerlifting, is I think, in the first like year that you do it, you get better fast. Like, really consistently, almost every time you go to the gym, you're lifting more weight. And that is so rewarding. And probably a little addictive.Now that I have been doing it for two and a half years, I'm not getting better every time. Sometimes I can't lift weights that I have previously lifted for various reasons. Even if I'm maxing out, sometimes not hitting my previous maxes. I think it can be hard to figure out what am I doing? I took a little bit break last summer. I went to visit family, and I decided to just not go to the gym.VirginiaI remember, that seems good. I feel like it was good you took that break.CorinneYeah, it was good. And it sucked getting back. So yeah, I'm still figuring it out.VirginiaI guess that's the tricky thing about any sport where there's progress attached to it, which power lifting is still a sport organized around progress.CorinneI mean, there are different ways you can measure progress, too. Like how many reps, versus just straight up how much weight.VirginiaBut it's still measuring progress. It's still expecting there to be progress, which is both exciting, and I think progress can be very motivating. And what do you do then when you're in a period with it where it's not really about progress? How do you find value in that relationship? That's a tricky question.CorinneOr when the progress is just much smaller.VirginiaAnd can you still feel good about that?. Or do you start feeling like what's the point? I think for me, it's so funny that I love this conversation with Martinus so much, because I am just never going to be a runner again. Running was such a bad relationship that I'm so glad to be done with.I think for me, so much of finding joy and exercise is about not having progress goals of any kind. Like just having different activities I like doing for their own sake, and kind of rotating. Like, I like weight lifting. It was exciting when I went up to larger weight, heavier weights. At some point I hope to go up to heavier weights again.But I'm not tracking it. I'm like, these still seem hard. I don't know, it seems fine.Then the other stuff I do, like walking the dog and gardening, are really not things you would be like, wow, I weeded two more flower beds this week. It's not progress.But I do feel good that I, in various flavors, work out much more consistently than I have at other points in my life. Because it's more built into my lifestyle. And, I think talking to people like Martinus, Anna Maltby, obviously Lauren Leavell, Jessie Diaz-Herrera and all the folks who've come on and talked to us about different approaches to fitness have just really helped me claim it for myself in a way that I really was struggling to do. So that's been cool.CorinneYeah, that is cool. That's inspiring.ButterCorinneWell, this was fun to look back on some favorite episodes! Should we do butter?VirginiaI just came up with my Butter while I was eating lunch. And it is what I ate for lunch. And it is Sushi Salad. I invented this today. I had some leftover sushi, but it wasn't quite enough to be lunch by itself. So I chopped up the spicy tuna roll, with the rice and everything, chopped it up into little chunks, and I put it over a bed of greens with some some chopped bell peppers, some red onion, and then I kind of made up a fake spicy mayonnaise Asian-ish salad dressing. I'm not saying this is culturally authentic in any way. I need to underscore that a lot. But it was such a good lunch. So Sushi Salad is my Butter.And in general, I've been a big fan of leftovers plus salad as a lunch formula. A lot of leftovers lend themselves well to being a chopped ingredient in a good salad, and then it's like a new take. If you're someone who gets sick of leftovers, it's a whole new experience.CorinneI'm also going to do a food.VirginiaGreat. We love food Butter.CorinneI had some friends over for dinner earlier this week, and I made this Smitten Kitchen recipe, she calls it garlic lime steak and noodle salad.VirginiaOh, sold.CorinneIt's a really good hot weather meal, because it's rice vermicelli that you basically dunk in hot water for a few minutes and can serve cold or room temp. Then you chop up cucumbers and tomatoes and green beans, and then you make a marinade that also doubles as a dressing that has fish sauce, sugar, stuff like that, and and grill some steak and put that on top.VirginiaOh my gosh, I'm making this this week. I love this kind of recipe. Also, a great salad. Don't sleep on main course salads.CorinneYes, I had the leftovers as a salad yesterday. So good.Well, coming up next week, we're going to visit another bunch of favorite moments. Including: Feelings about aging, heterosexual marriage and what happens when your partner is on a diet.VirginiaThat episode WILL be paywalled, just like all our other Indulgence Gospels, so you should become a paid subscriber so you don't miss it! Here's that sale link again. The Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith (follow me on Instagram) and Corinne Fay, who runs @SellTradePlus, and Big Undies—subscribe for 20% off!The Burnt Toast logo is by Deanna Lowe.Our theme music is by Farideh.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet, body liberation journalism! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

Deb has fifteen recipes for meatballs on Smitten Kitchen, and exactly one for a meat burger. That does not mean Deb lacks for opinions about burgers, oh no no — she goes head to head with Mr. Burger Lab himself, who has published dozens of burger recipes and guides. Kenji and Deb are in agreement about the one burger type that anyone can make at home just as well as a restaurant. Plus, a special announcement.Recipes Mentioned: Fake Shake Burger (Smitten Kitchen) The Burger Lab: The World's Best Burger for a Single Man (or Woman) (Serious Eats) Classic Smashed Burgers (Serious Eats) Oklahoma-Style Onion Burgers Recipe (Serious Eats) Mastering the Art of Burger Blending with Eight Cuts of Beef (Serious Eats) Learn about your ad choices: dovetail.prx.org/ad-choices

We have Ollie to thank for bringing us this ep about a topic near, if not dear: the headache of feeding ourselves and others. (We have to do this multiple times a day?!?!). The app helps you figure out what to cook, makes your grocery list, and *learns what you like*—it's a whole thing, and we're grateful for the robots for helping us with this task. In related topics: our always-on-hand grocery items and supermarket immersive theater.   Stuff always in our pantries/fridges: Chara's Kitchen Barbeque Sauce, Kewpie Roasted Sesame Dressing (the made-in-Japan version!), Mutti Cherry Tomatoes, Bjorn Qorn (related:nutritional yeast), Chaokoh Coconut Milk, The Rice Factory Rice, Painterland Sisters Skyr Yogurt, Portugalia Market tinned fish.    Recipes we love rn include Eric Kim's shredded chicken in the Instant Pot for Food52, Sarah DiGregorio's salmon and kimchi skillet for NYT Cooking, Smitten Kitchen's slow-roasted sweet potatoes, and the tofu sheet-pan dinner from the cookbook Kid in the Kitchen by Melissa Clark,    Two exceptional easy-cooking cookbooks with companion newsletters: What to Cook When You Don't Feel Like Cooking by Caroline Chambers and Small Victories by Julia Turshen.   Download Ollie today in the app stores or at ollie.ai/athingortwo to save two of the recipes we're cooking most.   What's your grocery routine looking like? Share with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Let Ollie help you figure out dinner: Download the free app and use the promo code ATHINGORTWO to cook what we're cooking. YAY.

What if you could create indulgent meals at home—without spending hours in the kitchen?We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen.By the end of this episode, you'll:Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgentDiscover both savory and sweet dishes that have a big wow factor with 5-ingredients or lessTreat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now!***Links:Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat .Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty KitchenSheet pan roasted sausage and grapes by Sheela Prakash for The KitchnAnd Smitten Kitchen's harvest roast chicken, olives, and grapes Justine Doiron's spicy tomato beans with hot honey Garlic and lemon buttery beans from The Mediterranean DishCarbonara in a jar from GrubstreetCheese fondue night from The Kitchn 5-ingredient chocolate mousse from Nagi Maehashi (with video too!)Silken tofu chocolate mousse from As Easy As Apple PieSkillet chocolate chip cookie by David Turner from King Arthur Baking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook...

Can the aroma of freshly baked bread or a pot of steaming golden soup offer comfort and connection to those in your community during times of crisis?In moments of uncertainty, like natural disasters or personal hardships, food can be more than sustenance — it can be a source of hope, normalcy, and care. This week we're diving into practical ways to support your community through cooking... turning simple meals into powerful acts of kindness.By the end of this episode, you'll:Discover our go-to dishes for comfort and nutrition: like a chewy breakfast cookie, a big pot of chicken soup, and an easy sheet pan mealLearn practical tips for meal deliveryGet inspired with impactful ways to make a difference even when you can't cookTune in now to uncover how cooking homemade meals can make a meaningful difference, one thoughtful dish at a time!***Links:Our easy sourdough episode, and Adrian Hale's recipe for: “Communal Table Bread - My easiest first bread recipe”You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram Order her cookbook: Mama BreadZoe Francois' breakfast cookies from her cookbook Zoe Bakes CookiesSonya's stuffed cabbage and her golden chicken soup with matzo ballsFarro and cauliflower parmesan by Sarah Di Gregorio for NYT Cooking, and Smitten Kitchen's crusty baked farro and cauliflowerLemony chicken and coconut soup from our Substack Similar to what Sonya makes, sheet pan chicken thighs and roasted sweet potatoes from Paleo Grubs (modify to your liking with spices, or additional veggies!)How to make overnight oats from The Kitchn***Got a cooking question? Leave us a message at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids...

Bored of the same old side of steamed or roasted broccoli? Let's change that! Whether you're looking for quick weeknight meals, vibrant salads, or rich vegetarian mains, this episode is full of broccoli boosts! By the end of this episode, you'll discover:A crispy sheet pan meal that will liven up any night of your weekThe broccoli salad with an unexpected dressing that's designed for meal prep or potlucksA surprising technique that transformers broccoli into a meltingly soft addition to pasta or crostiniTune in now and discover how to make broccoli the most exciting part of your plate! ***Links: Three ingredient smashed crispy Parmesan broccoli from Live Eat LearnRoasted broccoli with nutritional yeast from Something Nutritious – Kari likes to cut up the florets super small so they're more popcorn-sizedSonya's sheetpan crispy harissa tofu, chickpeas, and broccoliRoasted broccoli + chickpeas with herb jalapeno topping can be found in Cook Beautiful by Athena CalderoneQuinoa and broccoli spoon salad by Sohla El-Waylly for the NYT CookingHetty Lui McKinnon's broccoli, date, and pistachio saladPecorino Fried Bread with Broccolini by Melissa Clark for NYT Cooking, or try Smitten Kitchen's broccoli melts for something similarAlice Waters' long cooked broccoli from The Art of Simple FoodRoasted broccoli and potato tacos with fried eggs by Kay Chun for NYT Cooking, and here's the same recipe via the Baltimore Sun***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In preparation for our Rainbow Valley mini-arc, we are recapping this lovely book on today's episode. We'll introduce you to the Blythe children's new friends, the Meredith children and Mary Vance, and tell you all about their adventures and hijinks. We also touch on the historical context of the book, which is set in the years leading up to World War I, wonder where Shirley Blythe is in all this, and share some of our favorite easy recipes!  Inspired by: Ragon is inspired by Smitten Kitchen's Pizza Beans for a comforting hearty meal. Kelly is inspired by Crispy Gnocchi with Burst Tomatoes for an easy Italian dinner. If you want to get a free logo sticker from us, either leave us a review on Apple Podcasts or share your love for the pod on social media!  Send us a photo of your share or review at either our email: kindredspirits.bookclub@gmail.com or on our KindredSpirits.BookClub Instagram. 

Episode 154 December 5, 2024 On the Needles 2:00 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower:    Fleetwood sweater by Tanis Lavallee, Teal Torch Knits DK in mermaid gradient, Berroco Vintage in Cast Iron --DONE!!   Full Spectrum by Andrea Rangel, Koigu Painter's Palette Premium Merino in black and 861 (turquoise, olive, purple, black 2009!)   Wildcat Warmth Easy Stripes Blanket by Joan of Dark, Knit Picks Brava Worsted in Dove Heather and Eggplant   Gnana's Visit by Sarah Schira, Little Squirrel Yarn Oak Sock in Gnana's House ( C1 Raspberry Jam, C2 Flint, C3 Tinsel, C4 Marshmallow) plus Dream in Color Smooshy in Green Light from previous kit   CORTNEY ‘s sweater project: Pressed Flowers Pullover by Amy Christoffers in Neighborhood Fiber Studio DK Ramblewood and Suri Loft Mondawmin. On the Easel 13:47 Gouachevember complete Studio calendar SOLD OUT!   18:04 applause! On the Table 20:00  Yes Cocktail Co.   PB&J cake from 100 Afternoon Sweets     Green bean casserole from SmittenKitchen.com   Mushroom kimchi mapo tofu from Ottolenghi Comfort  Butternut tamarind coconut stew   My own “invention”! Italian Stew? Mire poix with sausage, seasonings, diced tomatoes, and gnocchi. The Jenny R. salad for Thanksgiving! Three-color cabbage salad with crispy chickpeas (I used pepitas). And her awesome yogurt/lime dressing. On the Nightstand 35:49 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Noel Nook: Gingerdead House by Nancy Warren (audio) Wreck the Halls by Tessa Bailey  The Wood at Midwinter by Susanna Clarke   Dead Lions by Mick Herron (audio) Maame by Jessica George (audio) Buried Deep and Other Stories by Naomi Novik The Grey Wolf by Louise Penny There are Rivers in the Sky by Elif Shafak In Universes by Emet North   The Nature of the Beast by Louise Penny A Great Reckoning by Louise Penny Whale Fall by Elizabeth O'Connor Clear by Carys Davies

AudioFile's Managing Editor, Jenn Dowell, joins host Jo Reed on our podcast to talk about a favorite gift of hers for the holiday season — SMITTEN KITCHEN KEEPERS, written and read by Deb Perelman. Deb is well known in the food world for her long-time blog Smitten Kitchen, and her accessible cookbooks, both packed full of recipes. Now, she has an audio adaptation of her newest cookbook, giving listeners a chance to learn more about the recipes and spend time with Deb's friendly voice in your ear. Jenn shares a bit about her interview with Deb for a recent issue of AudioFile Magazine, and tells listeners about gifting this great cookbook and audiobook pairing.   Read our review of the audiobook at our website. Published by Random House Audio. Read Jenn's interview with Deb Perelman in the December/January issue of AudioFile magazine. Discover thousands of audiobook reviews and more at AudioFile's website.      Today's episode is brought to you by Brilliance Publishing. The Sound of Storytelling. Discover your next great listen at https://www.brilliancepublishing.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Congratulations are in order for Deb, who released the audiobook of Smitten Kitchen Keepers earlier this month. We are proud to share with you a little excerpt.Back in 2006, when she was just starting her food journey, she encountered a lot of dud recipes on the internet. (Haven't we all?) This book is a collection of the ones you'll want to return to over and over again, aka the keepers.You can purchase a hardcover version at our page on bookshop.org, and a portion of the sale will go towards supporting our network.The Radiotopia fundraiser is happening now! Donate today.

In this episode of This Is the Author, meet creator of SmittenKitchen.com Deb Perelman and writer and stand-up comic Ilana Long. Discover how Deb Perelman chose her very favorite recipes among her “forever staples,” and go deep into the pandemic-era pickleball craze and the joys of voicing characters with Ilana Long. Enjoy! Smitten Kitchen Keepers: A Kitchen Counter Conversation by Deb Perelman: https://www.penguinrandomhouse.com/books/778224/smitten-kitchen-keepers-a-kitchen-counter-conversation-by-deb-perelman/audio/ Pickleballers by Ilana Long: https://www.penguinrandomhouse.com/books/742302/pickleballers-by-ilana-long/audio/

Anyone who likes to cook will be inspired to get into the kitchen after listening to this audio program. Host Jo Reed and AudioFile's Emily Connelly discuss Deb Perelman's audio companion to her newest cookbook, SMITTEN KITCHEN KEEPERS. Perelman is one of the original food bloggers and creator of the beloved Smitten Kitchen website, and listeners can hear her eagerness to share all she's learned over the years. Her tips and reflections on selected recipes make for a relaxed, friendly listening experience. A perfect accompaniment for any kitchen endeavor that will have you cooking up delicious food in no time. Read our review of the audiobook at our website. Published by Random House Audio. Discover thousands of audiobook reviews and more at AudioFile's website. Support for AudioFile's Behind the Mic comes from HarperCollins Focus, and HarperCollins Christian Publishing, publishers of some of your favorite audiobooks and authors, including Reba McEntire, Max Lucado, Kathie Lee Gifford, Bob Goff, Lysa TerKeurst, and many more! Learn more about your ad choices. Visit megaphone.fm/adchoices

If you're like me, you're probably already worrying about holiday dinners and parties that you might have to bring stuff to. And at least some of us might be a little punchy at the thought of cooking or baking for friends. So to the rescue comes friend of Special Sauce, Smitten Kitchen's Deb Perelman. 

Join our brand new substack!   In this holiday-themed episode, Erika Kwee, known for her data-driven bake-offs, returns to discuss her favorite holiday recipes. Erika shares insights from her extensive bake-offs, covering everything from pumpkin bread and pies to holiday cookies and yeasted rolls. This episode is perfect for anyone looking to elevate their holiday baking with tried-and-tested recipes and tips. Whether you love pumpkin pie or prefer a flaky Parker House roll, you'll discover new favorites and techniques to make your holiday baking shine. Key Takeaways [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen. [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery's recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort. [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle. [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture. [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor. [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe. Notable Quotes (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection." (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor." (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor." Resources Best Pumpkin Bread Bake-Off Best Pecan Pie Bake-Off Best Sugar Cookie Bake-Off Follow The Pancake Princess on Instagram Follow Female Foodie on Instagram

Just a heads up, this episode will make you want to refresh your bra and underwear drawer! We're talking Thingies with Lauren Sherman and Chantal Fernandez, the authors of the smart, compelling, and fast-pased book Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. As mentioned, bra and underwear Thingies incoming! Chantal absolutely swears by the Tom Bra from the brand Mary Jo, and Lauren likes bras from Only Hearts, Notori Bliss underwear, and Bombas UItra Stretch Calf Socks. Also, shoutout to Le Bon Shoppe's Her Socks.  Misc. Thingies include Chantal's go-to assassin's pasta and Lauren's rejection of (most) kids' music.  Want more of Lauren and Chantal? Lauren writes Puck's Line Sheet newsletter and hosts the companion podcast Fashion People, and you can find Chantal's writing in The Cut (see: “The Unbranding of Abercrombie”), for starters. Friends, you gotta read Selling Sexy: Victoria's Secret and the Unraveling of an American Icon. We are thinking and talking about it a lot, a lot. Finally, for those intrigued by Soupstack, check out Anne Helen Petersen's 3rd annual soup roundup (4th annual coming…sometime, we'd bet?!). Ella Risbridger of You Get In Love And Then is also testing crowdsourced soups, and Becca Freeman shared her favorites too. A few of our own favorites: Ottolenghi's curried lentil, tomato, and coconut, 101 Cookbook's red lentil with lemon, Smitten Kitchen's carrot with miso and sesame, Thomas Keller's butternut squash.  Actually good: Souper Cubes.  Do you have bra and underwear recs we have to know about? Please share them at podcast@athingortwohq.com, @athingortwohq, or our Geneva!   Count on Shopify for all your ecomm needs and get a $1-a-month trial with our link. Treat your teeth well with a Slate Electric Flosser and get 10% off when you use our link. Try L.A. Burdick's delightful and individually handcrafted chocolates (the ghosts, the coffin!). Give your first Moonpig card for FREE with the code ATHINGORTWO.   YAY.

Smitten Kitchen creator Deb Perelman is back on She's My Cherry Pie! This time, the beloved blogger and recipe developer chats with host Jessie Sheehan all about icebox cakes, the no-bake dessert perfect for summertime. They walk through Deb's recipes, from the classic chocolate cookies and cream to peanut butter and strawberry graham versions.Click here for Deb's recipe so you can bake along.Thank you to Nonino and California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get details about upcoming events.Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Deb: Instagram, Smitten Kitchen, websiteMore on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Are you tired of soggy bottom crusts and mediocre pie fillings? Do you dream of baking and serving a perfect homemade pie with confidence? We're re-releasing our fan-favorite pie episode for a refresher on the ins and outs of cooking delicious and comforting pies you'll be proud to serve.In this episode, you'll…Learn the secret to flaky, burnished pie crustsGet inspired to make a variety of pies, and also galettes, hand pies, and an easy-to-assemble ice cream pie with no baking required! Discover the glamor of a savory pie, including Daniell Bell's famous “Greens Pie” packed with healthy greens, and salty feta, and baked in a rich, buttery crust that stays flaky for days. Listen now to boost your confidence with expert tips and delicious pie recipes you'll want to make all year long! ***Links to from this week's show:Get in touch with Danielle and find out more about de Porres hereFollow Danielle and Pablo's instagram Puff pastry hand-pies via Sally's Baking Additiction Sonya's galette recipe Skillet pie from America's Test Kitchen Alison Roman's double-crust peach pie Smitten Kitchen's sour cherry slab pie10-minute ice cream pie from Gimme Some OvenEdna Lewis' lemon chess pie via The Butter LabDerby Pie via The New York TImes***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Have you ever found yourself craving the comfort and ease of a homemade casserole dish, but you just wish it could be full of vibrant flavors and veggies instead of something bland and starchy? In this episode, we're sharing delicious vegetarian casseroles that offer solutions for those of us seeking hearty but not heavy dishes that are perfect for weeknight meals, potlucks, or even your next dinner party. You will discover:1. Casseroles that emphasize veggies, herbs, and flavor, yielding delicious modern meals that are hearty but not heavy 2. Six recipes that can be adapted for any dietary need, including dairy-free and gluten-free options.3. Time-saving tips for making casseroles ahead and freezing them for future enjoymentTune in now to learn how to transform your home cooking with modern vegetarian casseroles that are sure to become your new go-to dishes!***Links to from this week's show:Kari and Sonya's recipes for Mediterranean quinoa casserole, Ratatouille casserole, and Cheesy baked polenta casserole with greens and summer herbs Heidi Swanson's quinoa pattiesEggplant and bulgur stuffed vegetables from Gourmet Magazine Sonya's stuffed tomato recipe Smitten Kitchen's ratatouilleLayered Eggplant, Zucchini and Tomato Casserole from Food & WineOur favorite brand of mandolineSummer squash gratin by Laura Rege for Food & WineClassic Jiffy corn casserole from The KitchnScratch-made corn casserole with poblano from My Texas Kitchen and also from Eating Well Farro and cauliflower parm by Sarah DiGregorio for the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Want to add some sweetness to your week? In this bite-sized episode, we share delicious moments about the best things we ate all week to inspire each other – and you! You'll find out all about a decadent, light and airy, chocolate dessert, that's ideal for entertaining, and a one-pot baked lentil dish that's a great make-ahead meal and is easy to modify.Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Molly O'Neil's chocolate silk pie recipe for the NY TimesHetty Lui Mckinnon's Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.Smitten Kitchen's pizza beans***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

I remember when Deb Perelman, aka: Smitten Kitchen, came on the scene in 2006. A few of us had been blogging for a couple of years, doing our thing—when suddenly, a fresh new voice came out of the blue (and out of New York), that segued perfectly to the new way we eat, and cook—less rules, more fun, and how we write about food. If you're anything like me, you've been following her blog for years and cooking from her books. Decades later, her blog remains one of the most popular food destinations on the internet and each of her books has topped the NYT best-seller list upon its release. Her recipes are accessible and well-tested, and the entertaining stories that accompany them have made Deb a trusted voice to those of us who follow her. I've been fortunate to count her as a friend and she's just as delightful in person as she is in print and online. Blogging, and the food media (online and in print) have changed so much over the years, and in this podcast, Deb and I discuss those changes, and how we've adapted, as well as her favorite foods (and her least favorite foods), where she gets inspiration, how she tests recipes, eating out vs. eating in, and more. I hope you enjoy listening to our chat!-David* Visit Smitten Kitchen.com* Check out Deb's best-selling cookbooks here.* Listen to her new podcast, The Recipe, with Kenji López-Alt * Sign up for Deb's weekly newsletter.* Follow Smitten Kitchen on Instagram.Subscribe to my newsletter to get new recipes, stories, podcasts, and more! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Stovetop mac-and-cheese is a simple dish, but there are many ways to get there. Deb Perelman, founder of the Smitten Kitchen blog, and New York Times food columnist J. Kenji López-Alt could spend hours discussing the art of perfecting a recipe—in fact they often do. They are the hosts of the new podcast The Recipe with Kenji and Deb. This week on Say More, they join Shirley to talk about what they would make for their favorite celebrities, cooking for picky kids, and the wisdom of online commenters. Email us at saymore@globe.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Good New Near's Eve morning! I did not make that cake, a glacage miroir brilliant au chocolat but if you read French, have at! My better half Sarah Hepola is expecting me on-air within the hour so quick notes today… I was about to write, and then remembered what the gypsy lady told me…The voice of Ken Layne is something everyone should have in their life in 2024.I used to write fiction (and maybe there's one more novel in me, the beginnings of which, genealogy charts and architecture books and 150 handwritten pages, are on a shelf behind me...) Become a subscriber and I'll send you a book!The piece I read, “Three Sets of Keys,” is over on Make More Pie, where I hope to plunk a lot of reporting - written, audio and video - while in Israel. Go subscribe!The essay by Benjy I referenced. Gosh he can write.The 6-inch springform pan you will need if you decide to make yourself and your loved one(s) a sexy little cake.Petit Gateau au Chocolat, adapted from Maida Heatter* 4 ounces unsweetened chocolate* 1/2 cup sugar, divided* 6 T. (3/4 stick) butter* 2 T. flour, plus flour for dusting pan* 2 eggs, separated* Pinch of saltPreheat oven to 350F. Butter a 6-inch springform pan, line it with parchment paper, butter that and dust with flour, shaking out any excess. (You can use pan spray instead of butter; I won't tell.)Melt chocolate over low heat or in the microwave. Allow to cool several minutes. Stir in the butter, all but 2 T. of sugar, the flour, sugar, salt and then egg yolks, one at a time. In a separate bowl, beat the egg whites with the remaining 2 T. sugar until they form soft peaks. Fold whites into chocolate mixture, then turn into prepared pan. Bake 30 minutes. The cake will look soft. That's fine. Cool on a rack until it's warm, remove springform ring and invert cake onto a serving plate. If you are being fancy - and why not? It's New Year's Eve - place four strips of wax paper around the edges of the cake to catch the icing drips.If you want a mirror like glaze: In a small saucepan, melt three ounces bittersweet chocolate with 2 T. sugar and 2 T. water. Whisk in 2. T butter until smooth. Allow to cool, stirring occasionally, about 30 minutes, then pour slowly over the cake. Remove the wax paper and, look how pretty!You can also ice with ganache, which is ridiculously easy to make, just chopped chocolate and heavy cream. I will let Sally of Sally's Baking Addiction - one of my two favorite baking sites, the other is Smitten Kitchen - show you how easy.Happy New Year everyone, I love you all. This post is free today so feel free to share xx This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

This week we're coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out. Recipes mentioned in this episode: Devil's food cake with salted milk chocolate frosting (page 267) Luxe s'mores bars (page 235) Carrot cake with brown butter and no clutter (page 263) The blondie chipwich (page 237) Tomatoes with cottage cheese and bagel seeds (page 32) Blueberry pancake cobbler (page 41) Endive salad with apple matchsticks (page 53) Double shallot egg salad (page 59) Carrot tarte tatin (page 119) Winter squash soup with red onion crisp (page 77) Cozy chicken and dumplings soup (page 85) Braised winter squash wedges (page 111) Deepest dish broccoli cheddar quiche (page 145) Honey thyme baked feta (page 284) Spicy crushed olives with pistachios (page 287) Toasted sesame almonds (page 288) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

Deb Perelman is the OG queen of food blogging — she started Smitten Kitchen in 2006 and has grown it to the absolute behemoth that it is today.In this episode, Deb made me giggle my pants off talking about our husbands' cooking styles, the cheeky comment her 14-year-old son makes when she orders a drink, the food video trend that she wants to end in 2024, and much, much more.We also get into:* Deb's current dirty gin martini kick* How her content has evolved since starting Smitten Kitchen in 2006 (!)* Why teaching your kids to cook is better in theory than practice* The one thing from cooking videos Deb's “so out on”* The fact that Black Friday/Cyber Monday lasts a month now* The wacky documentary that made Deb laugh this past week* Her go-to meals when she doesn't feel like cookingLinks:* Deb's Instagram* Deb's TikTok* Smitten Kitchen* Deb's CookbooksEnjoyed this episode? Follow So Into That on your favorite podcast app, or watch the video version at whattocook.substack.com.That's where you can sign up for my newsletter, What to Cook When You Don't Feel Like Cooking. It's exactly what it sounds like: one craveable, "complete meal" recipe delivered to your inbox every Sunday morning. Get full access to What To Cook When You Don't Feel Like Cooking at whattocook.substack.com/subscribe

Have you ever wondered what it takes to write a cookbook? Sonya is publishing her first cookbook, “Braids – Recipes from my Pacific Northwest Jewish Kitchen,” and she and Kari are talking all about the ins and outs of writing and producing a cookbook. The title, Braids, is a nod to the strands of dough that are woven to create challah bread, but it also harkens to the stories, people, and places that have shaped Sonya's culinary life, from working as a personal chef in Hollywood to opening up her beloved Portland restaurant, to her friendship with Kari. After all, friendship can be critically intertwined in our creative projects. This week, we go deep and personal, sharing memories of times we came to each other's aid, and times when we wish we could have been together as we reflect on the process of putting something out in the world. No episode is complete without some recipe talk, and so we're also discussing how to make challah. If you've been intimidated to bake bread at home, this episode will help you take the plunge into home baking!A cookbook can represent many ideas: family, lineage, geography, and a moment in time… Tune in to hear about how a cookbook comes to life!***Links to from this week's show:Find out more about Sonya's book and order Braids here.Our Classic Latkes & Country Ham episode!Smitten Kitchen's confetti cookies (rainbow sprinkle cookies)***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers.

On this special episode, we're sharing the extended version of Deb Perelman's interview from Dishing On Julia, the official Max companion podcast of “Julia,” the original series about the life of Julia Child. Deb, who's been compared to the culinary icon, shares how her mom learned to cook from Julia's books, why she's a believer in following recipes, and what her new cookbook “Keepers” is all about. And, of course, she and host Kerry Diamond talk about Thanksgiving. Thank you to OpenTable, The Republic of Tea, and Knopf for supporting this episode.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Deb: Instagram, Smitten Kitchen, website

On this episode of Special Sauce Kenji and Smitten Kitchen's Deb Perelman give us some tips on how to cook up a Thanksgiving feast in a small space without stressing out.

In Episode 2 of Dishing On Julia, we're pulling back the culinary curtain to reveal the magic that happens both on the set of Julia and behind the blog Smitten Kitchen. In the first half of this episode, host Kerry Diamond talks to food stylist Christine Tobin about her creative process and strong loyalty to historical accuracy. In the second half, Kerry checks in with Deb Perelman, the culinary creative behind Smitten Kitchen. Deb, a modern-day Julia, tells us about growing up in the kitchen and staying true to her palate and her community. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi there, happy Thursday! We've got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let's cut right to it:Episode 161: Deb PerelmanIn this week's episode, of and I discuss:* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”* Where she finds inspiration, including which cookbooks she turns to.Plus, as always, we put Deb to the test in our signature culinary game.Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb PerelmanIn her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?* a full-crunch cucumber salad you'll want to make over and over again for lunch* a tomato and corn cobbler that tastes like summer sunshine* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons* a butterscotched apple crisp that will ruin you for all others* perfect spaghetti and meatballs, better than ever* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.We