Podcasts about sohla el waylly

I sit down with the magnificent Sohla-El-Waylly at Blue Bicycle Books in Charleston SC during Charleston Wine and Food to discuss her game-changing cookbook “Start Here: Instructions for Becoming a Better Cook”. We discuss why she was disappointed with Culinary School, how she got fired from the Cheesecake Factory and what it’s like to create … Continue reading Episode 287:Start Here: A LIVE podcast with Sohla El-Waylly at Blue Bicycle Books →

This week we're re-releasing a fan-favorite episode. We'll be back with a brand new best bite of the week this Thursday (2/27)!***Packed lunches just got easier! If you need a boost for your midday meal, this week we're sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.By the end of this episode, you'll:Learn the 5 elements for building nutritious and customizable "adult lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.If you're craving lunch that's delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!Links:Easy adult Lunchable ideas from Nourished by NicCrispy chickpeas from Minimalist BakerLittle Sesame Hummus, Sonya's favorite store-bought varietyQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesHerby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good FoodItalian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life Spiced maple roasted carrots with zhoug recipe is in Sonya's cookbook Braids, and you can find her “health salad” hereKenji Lopez-Alt's Kale Caesar Salad for Serious EatsMassaged kale salad with tahini dressing from Big Delicious LifeFennel and lentil salad by Yasmin Fahr for NYT CookingShaved brussels sprouts salad with walnut and pecorino from NYT Cooking Homemade bean and cheese burritos and how to freeze them from Two Peas and their PodYewande Komolafe's

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Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook. In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she's intentionally done so in a way that many such technique-driven cookbooks before it haven't: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.

Sunny Anderson joins Drew Barrymore to host the "Hungry Games": a cooking competition between three teams (Pilar Valdes and Anne Burrell, Marcus Samuelsson and Valerie Bertinelli, Sohla El-Waylly and Ross Mathews). The teams must concoct something that is "swicy" (sweet and spicy), briny, and crunchy in order to win over the judges (Eric Ripert, Barbara "Babs" Costello, Gail Simmons). Who will win? Watch to find out! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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!

Sohla El-Waylly went from dreaming of Michelin Stars to being a YouTube Star. Her unique perspective as a self-taught chef, rather than a traditionally trained writer, led to opportunities at higher-profile outlets like Bon Appetit, the History network, and the New York Times. Listen now to learn about making meals for the internet, secrets of YouTube success, and her personal tech stack. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is Genevieve Ko, deputy editor and columnist for the Food section of The New York Times and NYT Cooking. Each holiday season, the Times celebrates Cookie Week, which features show-stopping treats made by their Cooking team all-stars. Contributors this year include Cherry Bombe faves Melissa Clark, Claire Saffitz, Samantha Seneviratne, and Sohla El-Waylly. Genevieve coordinated this year's package and joins host Kerry Diamond to talk all about the cookies that made the cut and how everything comes together. They chat about the 2024 Bûche de Noël cookies, turmeric lemon crinkles, and cheesecake stuffed ginger cookies, just to name a few.Genevieve also shares how she got her start in food media, what it was like working with journalist Mark Bittman and Chef Jean Georges, dreaming about cookies, and more. Click here for Claire Saffitz's Bûche de Noël cookie recipe from this year's NYT Cookie Week.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Genevieve: Instagram, website, NYT Cookie WeekMore on Kerry: Instagram

This year we're thankful for you, curious people! It's the holiday season - a time for office parties, family get-togethers, and friendsgivings. To help us figure out how to make the most scrumptious spread and host the best holiday party with unbeatable vibes, we're bringing in chef extraordinaire, Sohla El-Waylly! We're talking turduckens, mac ‘n cheese, hot toddies…are your mouths watering yet? Plus - Sohla's favorite holiday memories! Sohla El Waylly is a culinary innovator and passionate food educator known for her vibrant approach to cooking and her ability to bridge cultural flavors with creativity. With a background in both restaurant kitchens and digital media, Sohla has captivated audiences through her engaging videos and thoughtful recipes, emphasizing the joy and accessibility of diverse cuisines. A former line cook turned culinary star, she champions the idea that food is not just sustenance but a powerful medium for connection and expression. Whether sharing her latest culinary adventures or advocating for inclusivity in the food industry, Sohla inspires home cooks everywhere to embrace their own culinary journeys with enthusiasm and curiosity. You can follow Sohla El-Waylly on Instagram @sohlae and on TikTok @sohlae Follow us on Instagram @CuriousWithJVN to join the conversation. Jonathan is on Instagram @JVN. Transcripts for each episode are available at JonathanVanNess.com. Find books from Getting Curious guests at bookshop.org/shop/curiouswithjvn. Our senior producers are Chris McClure. Our engineer is Nathanael McClure. Production support from Julie Carrillo, Anne Currie, and Chad Hall. Our theme music is “Freak” by QUIÑ; for more, head to TheQuinCat.com. Curious about bringing your brand to life on the show? Email podcastadsales@sonymusic.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Packed lunches just got easier! If you need a boost for your midday meal, this week we're sharing expert tips to help you upgrade your lunch game—whether you're meal-prepping for the week ahead or looking to pack something up in minutes.By the end of this episode, you'll:Learn the 5 elements for building nutritious and customizable "adult Lunchables."Discover flavorful, protein-rich salads that can be prepped in advance (and get better over time).Find out how to stock your freezer with satisfying, grab-and-go lunches that are simple, satisfying, and kid-friendly.If you're craving lunch that's delicious, quick, and easy to prep, tune in now and take your packed lunches to the next level!***Links:Easy adult lunchable ideas from Nourished by NicCrispy chickpeas from Minimalist BakerLittle Sesame Hummus, Sonya's favorite store-bought varietyQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesHerby quinoa salad with feta and pomegranate by Sarah Cook for BBC Good FoodItalian pasta salad with homemade dressing from Tastes Better From Scratch, or the classic Italian pasta salad with bottled dressing from Plowing Through Life Spiced maple roasted carrots with zhoug recipe is in Sonya's cookbook Braids, and you can find her “health salad” hereKenji Lopez-Alt's Kale Caesar salad for Serious EatsMassaged kale salad with tahini dressing from Big Delicious LifeFennel and lentil salad by Yasmin Fahr for NYT CookingShaved brussels sprouts salad with walnut and pecorino from NYT Cooking Homemade bean and cheese burritos and how to freeze them from Two Peas and their PodYewande Komolafe's

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

With takeout prices on the rise, Josh wants to sharpen his home-cooking chops so he can whip up delicious dinners for himself and his wife. But this empty nester doesn't want to spend all day in the kitchen. On this episode of How To!, co-host Courtney Martin consults award-winning chef, food writer, and New York Times Cooking pro Sohla El-Waylly for advice on meal prep, next-level seasoning, and preparing the best rice and beans. Sohla's new cookbook is Start Here: Instructions for Becoming a Better Cook. If you liked this episode, check out How To ‘Chaos Cook' With Samin Nosrat or How To Cook One Perfect Meal. Do you have a problem that needs solving? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. Subscribe for free on Apple, Spotify or wherever you listen. How To's executive producer is Derek John. Joel Meyer is our senior editor/producer. The show is produced by Rosemary Belson, with Kevin Bendis and Sara McCrae. Production for this episode by Sara McCrea. Want more How To!? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the How To! show page. Or, visit slate.com/howtoplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ian and Hannah review the biggest new films and bingeable shows on UK streaming services for the week beginning Friday 16th August 2024, including:A former Miami Police Department member turned health inspector, Andrew Yancy (Vince Vaughn), investigates a case involving a human arm; he navigates through eccentric characters and unexpected challenges, all while dealing with his own personal struggles, in Apple TV's Bad Monkey.Child on the way – and a man-child at home. Pregnant Gemma and her hapless dad, Malcolm, both have to work out the whole parenting thing. Starring Aimee Lou Wood and David Morrissey, Daddy Issues is on BBC iPlayer.Dan Levy, Sohla El-Waylly, and Will Guidara welcome ten chefs to The Big Brunch kitchen to create starter and main dishes, and it's available to stream on U.New Paramount Plus comedy Stags follows groom-to-be Stu (Nico Mirallegro) and his friends on his stag do in South America, and it's nothing like The Hangover. Or is it?Follow Bingewatch on all major podcast players for your weekly rundown of the best binge-worthy shows across Netflix, Prime Video, Disney+ and more.Remember to leave a 5 star review on Apple Podcasts, Podchaser and Goodpods AND you can now show your support and leave a tip for Ian and Hannah.You can also stay in touch with the team via Twitter AND if you like Bingewatch but you're looking for a specific review, check out BITESIZE BINGEWATCH, our sister show making it easier to get the bits you want!If you're a brand interested in sponsorship or collabs, email hello@podcastsbyliam.com and chat to us now!

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make these 2 skillet meals with cherry tomatoes! One comes together in 10 minutes or less and is great for entertaining, and the other is loaded with surprising flavor, tons of spices, and can be modified to accommodate any diet. ***Links to from this week's show:10-minute sausage skillet with cherry tomatoes and broccolini by Anna Stockwell for EpicuriousPaneer with burst cherry tomato sauce by Sohla El-Waylly for Bon AppetitSonya's herby potato salad recipe can be found in her cookbook BraidsHow to make Sonya's cherry tomato confitYou can find our full tomato episode here***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!Tune in for a quick dose of home cooking inspiration!

This hour Where We Live, we're sharing a conversation with Sohla El-Waylly. Sohla's a culinary creator, writer, YouTube star…and a new mom. Sohla joined the show in between interviews, making Instagram videos and her baby girl's naps to talk about her first cookbook, Start Here: Instructions for Becoming a Better Cook. You'll also meet Marisa Mendez Marthaller. She's a Certified Postpartum Doula. She's worked in the hospitality industry and has a degree in Food Studies. Those interests and passions come together in her business; Marisa is known as The Soup Doula in New York City. We talk with Marisa about her work and the healing power of soup. GUESTS: Sohla El-Waylly: Culinary creator, writer, and YouTube star. Sohla's work has been featured in The New York Times and Bon Appétit and on Food52.com and Serious Eats.com. Her first cookbook is Start Here: Instructions for Becoming a Better Cook (@sohlae) Marisa Mendez Marthaller (above): Certified Postpartum Doula, she's worked in the hospitality industry and has a degree in Food Studies. She's known as the Soup Doula, based in New York City. This show was produced by Robyn Doyon-Aitken, Meg Dalton and Tess Terrible, with help from Stephanie Stender and Meg Fitzgerald. Our Social team includes Francesca Fontanez, Martha Castillo and Janae Spinato. Where We Live is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Get ready to be inspired by the culinary genius Sohla, the mastermind behind the culture-shifting cookbook "Start Here." This episode promises to uncover the secrets behind transforming your home-cooked meals into restaurant-quality dishes. Journey with us as Sohla, who graced the 2021 Time 100 Next list, shares her invaluable tips and tricks, from mastering browning techniques to understanding the chemistry of baking with butter.Join us as we explore Sohla's fascinating transition from the heat of restaurant kitchens to the spotlight of food media. Learn about her heartwarming beginnings in her mother's kitchen, her unexpected career shift, and her experiences judging cooking competitions with Dan Levy, (Yes, you read that right!). We also delve into the community-focused premise of "The Big Brunch," a show that celebrates individuals making positive impacts through their culinary talents.Sohla opens up about the joys and challenges of parenthood while maintaining a thriving career. Discover how she manages to create a child-friendly environment amidst the chaos of daily life. Plus, enjoy some light-hearted moments and practical advice, including the best way to pick a ripe watermelon. Celebrate the release of "Start Here" and its potential to become a modern kitchen staple, enriching your culinary journey one recipe at a time.Follow Sohla @sohlaeBuy her favorite find from the episode here! Get your own copy of her cookbook This Episode is Sponsored By: Feast & Fettle get $50 off your first week of hand crafted, flavor packed meals delivered straight to your door so you can soak up summer with code GATHER at checkout 

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable? If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week's episode to enhance your home cooking! This week you'll learn….1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that's full of flavor and sure to please all the guests at your dinner table. 2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. 3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutesDon't miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking! ***Links to from this week's show:How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipeAn HLT sandwich from the NY Times – like a BLT but with halloumi insteadYemenite tomato dip from OttolenghiPan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious EatsHoda's restaurant in Portland, ORA fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table How to make homemade pita chips from Natasha's Kitchen Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for EpicuriousSimply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves57 summer tomato ideas from Bon Appetit***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!

It's Good Food's 2024 James Beard Award winners show! More than three decades after her father passed away, Hetty Liu McKinnon honors him with a tender cookbook about his legacy and her love of vegetables. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts. Becoming a chef wasn't in Jason Hammel's plan but he now operates Chicago's Lula Cafe, a leader in the hospitality industry. Sohla El-Waylly teaches us the "why" behind kitchen techniques. Bill Addison reviews Filipino favorite Kuya Lord, which started as a garage pop-up and now has a brick-and-mortar spot in Melrose Hill.

Chef, restaurateur and online food person Sohla El-Waylly shares some of her impressive food wisdom with us, taking us back to where it all began – her mother's kitchen in the diverse suburbs of Van Nuys, California. We hear about how she was shaped by her mother's knack for fusion and experimentation and her aunt's love for classic, American dishes. Plus, she walks us through how to make her mother's deliciously flaky parathas.Sohla El-Waylly is a chef and online food personality known for her appearances on shows like Netflix's The Big Brunch, the New York Times' Youtube channel and the Binging with Babish Youtube channel. Her book, Start Here: Instructions for Becoming a Better Cook, is a New York Times BestSeller and a James Beard Foundation Book Award Nominee. Hosted on Acast. See acast.com/privacy for more information.

Today, bagels are a classic American breakfast food. But less than 100 years ago, most people in the U.S. had never heard of them! Join Joy, co-host Arianna, and special guest Sohla El-Waylly of the Deep Dish podcast to learn how a group of tough, dedicated bakers helped bagels go from nearly unknown to breakfast big shot. Plus, Arianna pays a visit to Asa's Bakery in Minneapolis and learns how to roll bagels and bialys. And of course, a brand new First Things First!Featured Experts:Sohla El-Waylly is a chef, cookbook author and podcast host! Check out her books, recipes and cooking tips on her website.Asa Diebolt, is a baker and owner of Asa's Bakery in Minneapolis, MN.This episode was sponsored by:Walt Disney Studios - Disney and Pixar's Inside Out 2 is coming to theaters, June 14th.PRX - Check out new episodes of PRX's Jamming on the Job wherever you get your podcasts.

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max's The Big Brunch and The History Channel's Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat. Hosted on Acast. See acast.com/privacy for more information.

This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her Bisteeya Inspired Phyllo Chicken Pie recipe.Broadcast dates for this episode:March 22, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Want to add some excitement into your weekly meal routine? In this bite-sized episode, we share delicious moments from the best things we ate all week to inspire each other – and you! You'll discover a quick, comforting 3-ingredient dish made in the Instant Pot, and a craveable, make-ahead salad that is the perfect packable lunch for the office or school!Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Instant Pot Polenta Cacio e Peppe by Carla Lalli Music for Bon AppetitQuinoa and broccoli spoon salad by Sohla El-Waylly for the NY TimesSweet potatoes with tahini butter by Carla Lalli Music for the NY TimesSmitten Kitchen's midwestern-style broccoli salad (slaw)***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.

Chef-kok Ron Blaauw praat met host Petra Possel over koken op sterrenniveau, de geuzennaam Café Nol onder de sterrenrestaurants, de opkomst van gastrobars, de sfeer in zijn restaurants en zijn kookboek Gastrobar. Kookboekenkenner Karin van Munster bespreekt het kookboek Start Here van Youtube-fenomeen, chef en kookboekenschrijver Sohla El-Waylly.Keukenprins Pieter kookt een gerecht met bloemkool uit het boek van Ron Blaauw en het dessert mahalabia met kokos en sinaasappel uit Start Here van Sohla El-Waylly.

Today, Josh and Nicole unravel the mystery of our spicy food obsession with chef, food writer, and culinary personality Sohla El-Waylly. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Violence, death threats, and bagels, oh my! In this final episode of Deep Dish season one, Sohla and Ham explore the origins of bagels, and the tough-as-nails Eastern Europe immigrants who created a thriving bagel business in New York. When the mafia tried to muscle its way into the bagel business, the bagel bakers fought back — but in the process, they failed to see a bigger threat. Sohla tells the story, and she learns the secrets of hand-rolling bagels from an expert at Shelsky's Brooklyn Bagels. Make sure you listen all the way to the end to hear Sohla and Ham's bagel taste test! And check out some behind the scenes photos from this episode on Sohla and Ham's Instagrams.Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Josh Richmond and Tomeka Weatherspoon. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

What does it take to make a SALAD that's truly CRAVE-WORTHY? If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We're discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it's hard to put the fork — or spoon — down! This episode will have you running to your local farmers' market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen. Join us in winter salad heaven! ***Links to from this week's show:Radicchio Caesar salad with toasted garlic panko from Lena's Kitchen Napa cabbage Caesar by Genevieve Ko via the LA TimesHow to fry capers from Tasting TableCitrus fennel salad via Love & LemonsArugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari's favorite saladSonya's celery date salad and her Salad Olivier (Russian potato salad)Sohla El -Waylly's quinoa broccoli spoon salad via the NY TimesMelissa Clark's spinach salad with roasted root vegetables and spiced chickpeas via the NY Times***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.

Tacos al pastor are an iconic Mexico City dish — but a relatively new addition to Mexican cuisine. And they only came to be with influences from halfway around the world. Ham and Sohla share the surprising story of al pastor's origins, then Ham visits Taquería Ramírez, one of the most talked about taco spots in Brooklyn, to learn their unique method. Make sure you listen all the way to the end of the episode to hear Ham cook up tacos al pastor with a twist! You can find that recipe on Ham's Instagram.Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Josh Richmond and Tomeka Weatherspoon. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

We talk Big Gamel Eats! // Jeremy Bringardner is here from Mendocino Farms to talk about their new locations in Seattle and our collaboration on a Bristol Bay Wild Sockeye Salmon Roll // Loretta challenges us with her Shortcut, or Scratch? segment on….Salsa // We talk through one of Thierry’s winter recipes on Simple to Spectacular! // Mackerel with Tomato Confit and Caper Vinaigrette followed up by Pink Grapefruit and Vermouth Sorbet // Chef Sohla El-Waylly is here to talk about her new Book "Start Here – Instructions for Becoming a Better Cook" 

Today on Deep Dish, Sohla and Ham explore the history of Korea through the story of a rice cake. Tteokbokki (Korean rice cakes) are as popular in Korea as hot dogs are in the U.S. Ji Hye Kim, the chef and owner of Miss Kim in Ann Arbor, Michigan, fell in love with tteokbokki as a kid in South Korea. When she moved to Michigan, her attempt to recreate a taste of home led her to tteokbokki's surprising history as a delicacy of the royal court. Hear how Ji Hye reclaimed this beloved dish, and make sure you listen all the way to the end of the episode to hear Sohla cook up tteokbokki with a twist. You can find that recipe on Sohla's Instagram. Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Kameel Stanley and Josh Richmond. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

Introducing Deep Dish, a new podcast from The Sporkful hosted by Sohla and Ham El-Waylly! Sohla and Ham are chefs, recipe developers, YouTube stars — and they're married. In each episode, Sohla and Ham uncover the surprising story behind a dish, then go back to their kitchen to see what they're inspired to cook up. All episodes of Deep Dish will run here in The Sporkful feed.In this first episode, Sohla and Ham dive into the story of Delta tamales. When Detective Charles Sledge answered a call about a fatal car crash on a highway in Mississippi, he had no idea it would set him on a path to becoming the Tamale King, helping to preserve a type of tamale unique to the Mississippi Delta. Listen all the way to the end to hear Ham create a recipe inspired by Delta tamales, which you can find on Instagram. Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O'Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing on this episode by Kameel Stanley and Josh Richmond. Original theme music by Casey Holford.Transcript available at www.sporkful.com.

I first discovered in the early days of the pandemic, when Bon Appétit Test Kitchen videos were all the rage. She was by far my favorite contributor to that series, and now that she's promoting her own cookbook and recently became a mom, this was the perfect time to catch up with her.So today, we talk a bit about “Start Here,” the A to Z guide that took Sohla 3 years to write. She also shares her go-to meal when she doesn't feel like cooking – a surprisingly common feeling for a recipe developer. But we actually spend more time talking about the ups and downs of new mom life: balancing work and parenthood, sharing childcare with a partner, and the unpleasant realities of post-birth recovery that both of us felt woefully unprepared for. (Why don't they tell you about this stuff?)We also get into:* What it's been like to bring a baby and a 500-page book into the world almost simultaneously* How she prepared for postpartum mental health challenges * Lies we were told about breastfeeding and postpartum weight loss* The toy her 5-month-old is obsessed with, that Cash was also obsessed with* Family members buying impractical baby clothes (buttons… in the back?)* Discovering free stuff to do with kids in New York* Her forthcoming podcast* Her egg, steamed rice, and greens recipe Links: * Fisher-Price Kick & Play mat* John Legend performing the Kick & Play “purple monkey” song (IYKYK)* GAP vintage soft classic jogger pant* Magnetic Me onesies* Sohla's History Channel TV show, Ancient Recipes* Sohla's New York Times bylines* Her newsletter, Hot Dish* Sohla's book: Start Here: Instructions for Becoming a Better Cook* Her book tour datesSign up for my weekly recipe newsletter here! whattoocook.substack.com Get full access to What To Cook When You Don't Feel Like Cooking at whattocook.substack.com/subscribe

Chef, restaurateur and media personality Sohla El-Waylly joins to talk about her debut cookbook, Start Here: Instructions for Becoming a Better Cook: A Cookbook. We find out how Sohla balances difficulty, time, and ingredients while writing recipes for home chefs. She also shares how having a child has changed the way she thinks about food and feeding people, and shares tips for cooking related resolutions (including one that Traci is committed to).The Stacks Book Club selection for January is Erasure by Percival Everett. We will discuss the book on January 31st with Zach Stafford.You can find everything we discuss on today's show on The Stacks' website:https://thestackspodcast.com/2024/01/10/ep-301-sohla-el-wayllyEpisode TranscriptConnect with Sohla: Instagram | WebsiteConnect with The Stacks: Instagram | Twitter | Shop | Patreon | Goodreads | SubscribeSUPPORT THE STACKSJoin The Stacks Pack on PatreonTo support The Stacks and find out more from this week's sponsors, click here.Purchasing books through Bookshop.org or Amazon earns The Stacks a small commission.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode we're discussing our Favourite Reads of 2023! We talk about our favourite fiction and non-fiction books we read this year! Plus: Our favourite comics, video games, documentaries, podcasts, and more! You can download the podcast directly, find it on Libsyn, or get it through Apple Podcasts or your favourite podcast delivery system. In this episode Anna Ferri | Meghan Whyte | Matthew Murray | Jam Edwards Favourite Fiction For the podcast Anna The Majesties by Tiffany Tsao  (Episode 172 - Domestic Thrillers) Jam Mapping the Interior by Stephen Graham Jones (Episode 184 - Horror) Matthew Kurosagi Corpse Delivery Service Omnibus, vol. 3 by Eiji Otsuka and by Housui Yamazaki (Episode 184 - Horror) The Best American Mystery and Suspense 2023 edited by Lisa Unger and Steph Cha (Episode 186 - Suspense Fiction) Meghan The Salt Grows Heavy by Cassandra Khaw (Episode 176 - Fantasy) Not for the podcast Jam Heaven's Design Team by Hebi-Zou, Tsuta Suzuki, & Tarako Naked mole rats do not die of old age Owls' ears are at asymmetrical heights Tarsiers have two tongues Accidental Elephant (YouTube) Matthew Ammonite by Nicola Griffith  Lambda Literary Award for Science Fiction, Fantasy and Horror (Wikipedia) Meghan What Moves the Dead by T. Kingfisher Anna Daisy and the Duke by Elizabeth Cole (The Wallflowers of Wildwood) Favourite Non-Fiction For the podcast Matthew Cobalt Red: How the Blood of the Congo Powers Our Lives by Siddharth Kara (Episode 174 - Economics) Meghan Goldenrod: Poems by Maggie Smith (Episode 182 - Lyric Poetry) Anna They Are Already Here: UFO Culture and Why We See Saucers by Sarah Scoles (Episode 178 - Aliens, Extraterrestrials, and UFOs) Jam Histories of the Transgender Child by Jules Gill-Peterson (Episode 170 - Gender Theory & Gender Studies) Not for the podcast Meghan  Prairie Fires: The American Dreams of Laura Ingalls Wilder by Caroline Fraser Anna Never Enough: When Achievement Culture Becomes Toxic – and what we can do about it by Jennifer Breheny Wallace Jam The Girl I Am, Was, and Never Will Be: A Speculative Memoir of Transracial Adoption by Shannon Gibney (also discussed in Episode 181) Matthew Thirty-One Nil: On the Road With Football's Outsiders: A World Cup Odyssey by James Montague Other Favourite Things of 2023 Anna If Books Could Kill The Meme Stock Cult (patron episode) & two parter on Nudge Folding Ideas - This is Financial Advice (YouTube) Two Point Hospital / Campus Oxygen Not Included Kirkland Museum of Fine & Decorative Art Jam Nimona (film) Shuna's Journey by Hayao Miyazaki Matthew Ducks: Two Years in the Oil Sands by Kate Beaton Nier: Automata (Wikipedia) Meghan Ten Candles Le Plonguer - Stéphane Larue Runner-Ups Jam Games  The Legend of Zelda: Tears of the Kingdom (Wikipedia) Baldur's Gate 3 (Wikipedia) Redactle Lakelore by Anna-Marie McLemore (Episode 176 - Fantasy) Boy Island by Leo Fox (comic released via 133 installments on Instagram; link is installment #1) Changing my name (legal procedure) Best Bakery Style Chocolate Chip Cookies Recipe (cookies) Moon (celestial body) Matthew Comics Box of Light, vol. 1 by Seiko Erisawa Cryptid Club by Sarah Andersen The Girl from the Other Side: Siúil, a Rún Deluxe Edition, vol. 1 by Nagabe Incredible Doom, vol. 1 by Matthew Bogart and Jesse Holden Mimosa by Archie Bongiovanni Steeple, vols. 1-3 by John Allison, Sarah Stern, and Jim Campbell Superman Smashes the Klan by Gene Luen Yang and Gurihiru Superman's Pal, Jimmy Olsen: Who Killed Jimmy Olsen? by Matt Fraction and Steve Leiber  Books Boss Fight: Jagged Alliance 2 by Darius Kazemi Limbo: Blue-Collar Roots, White-Collar Dreams by Alfred Lubrano Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann Hui Before We Were Trans: A New History of Gender by Dr. Kit Heyam The Caped Crusader: Batman and the Rise of Nerd Culture by Glen Weldon The Space Between Worlds by Micaiah Johnson A Fire Upon the Deep by Vernor Vinge Games Hitman: World of Assassination Trilogy Yakuza 0 (Wikipedia) Tetris Effect Bayonetta (Wikipedia) Video Essays The Future is a Dead Mall - Decentraland and the Metaverse - Folding Ideas Panzer Dragoon Series Retrospective - A Complete History and Review - I Finished A Video Game  Meghan Quit Like a Woman: The Radical Choice to Not Drink in a Culture Obsessed with Alcohol by Holly Whitaker Taste: My Life Through Food by Stanley Tucci Onley's Arctic: Diaries and Paintings of the High Arctic by Toni Onley Vita Sackville-West's Sissinghurst: The Creation of a Garden by VitaSackville-West and Sarah Raven Hell-Bent: Obsession, Pain, and the Search for Something Like Transcendence in Competitive Yoga by Benjamin Lorr A Sand County Almanac and Sketches Here and There by Aldo Leopold and Charles W. Schwartz Ducks: Two Years in the Oil Sands by Kate Beaton Made-Up: A True Story of Beauty Culture under Late Capitalism by Daphné B. Witch King by Martha Wells Bad Fruit by Ella King Other Media We Mentioned Thirsty Mermaids by Kat Leyh Theme Hospital (Wikipedia) 25 Food/Cooking Non-Fiction Books by BIPOC Authors Every month Book Club for Masochists: A Readers' Advisory Podcasts chooses a genre at random and we read and discuss books from that genre. We also put together book lists for each episode/genre that feature works by BIPOC (Black, Indigenous, & People of Colour) authors. All of the lists can be found here. Niqiliurniq: A Cookbook from Igloolik by Micah Arreak, Annie Désilets, Lucy Kappianaq, Glenda Kripanik, and Kanadaise Uyarasuk New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table by Toya Boudy Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations by Tabitha Brown tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand with Jennifer Cockrall-King Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly 50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie by Stacey Mei Yan Fong Modern Native Feasts by Andrew George Jr. Cook Korean!: A Comic Book with Recipes by Robin Ha A Foodie's Guide to Capitalism by Eric Holt-Giménez Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants by Ann Hui Korean American: Food that Tastes Like Home by Eric Kim Indian-Ish: Recipes and Antics from a Modern American Family by Priya Krishna with Ritu Krishna 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today by Stephen Le A Splash of Soy: Everyday Food from Asia by Lara Lee Eat, Habibi, Eat!: Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico by Mely Martinez Mi Cocina: Recipes and Rapture from My Kitchen in México by Rick Martinez Food-Related Stories by Gaby Melian Stuffed and Starved: Markets, Power and the Hidden Battle for the World Food System by Raj Patel Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land by Leah Penniman Plantcakes: Fancy + Everyday Vegan Cakes for Everyone by Lyndsay Sung Chef Tee's Caribbean Kitchen by Chef Tee Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn Give us feedback! Fill out the form to ask for a recommendation or suggest a genre or title for us to read! Check out our Tumblr, follow us on Instagram, join our Facebook Group, or send us an email! Join us again on Tuesday, January 2nd when it's time for trains, planes, and automobiles (and bicycles) as we discuss non-fiction books about Transit and Transportation! Then on Tuesday, February 6th just in time for Valentine's day we'll be discussing the genre of Humourous/Funny Romance.

Rose Wilde encourages bakers to develop a relationship with heirloom grains and alternative flours. Abi Balingit, a self-described "dork who baked," turned her passion into a cookbook of Filipino desserts. Restaurant critic Bill Addison runs down his selections for the LA Times 101 Best Restaurants. Sohla El-Waylly teaches us the "why" behind kitchen techniques. Chef Roberto Alcocer shares how he celebrates Las Posadas, a ten-night event commemorating Joseph and Mary's journey from Nazareth to Bethlehem. Hungry for more? Check out Good Food's Best Of 2023. 

In conversation with Reem Kassis A chef, writer, video producer, and community advocate, Sohla El-Waylly hosts Mystery Menu for The New York Times Cooking YouTube channel and The History Channel's Ancient Recipes with Sohla, and serves as a judge on HBO Max's The Big Brunch. She formerly worked as an assistant food editor at Bon Appétit, where she frequently appeared in the magazine's cooking videos, and she has also been featured on Food52, Serious Eats, and on the popular Babish Culinary Universe YouTube channel. A graduate of the prestigious Culinary Institute of America, El-Waylly trained at various New York City restaurants, including Del Posto, Atera, and Battersby, before opening a restaurant in Brooklyn with her husband. In Start Here, the recipe developer serves up a transformative guide to the fundamentals of good cooking alongside a mix-and-match batch of recipe variations. Reem Kassis is a Palestinian writer and author of the award winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in Philadelphia with her husband and three daughters. Because you love Author Events, please make a donation to keep our podcasts free for everyone. THANK YOU! (recorded 12/5/2023)

It's time for our 6th annual Best Cookbooks of the Year episode with Brian Stewart of the Salt + Spine podcast. This isn't your average cookbooks of the year list: we prompt Brian to curate a list specifically for busy home cooks. From the best cookbooks for tired parents to the best cookbooks to gift kids who love to cook (or teenagers who don't but really should), this list has you covered.LINKSBaking by Feel: Recipes to Sort Out Your Emotions (Whatever They Are Today!) by Becca Rea-Tucker https://amzn.to/49G1fwd Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosihttps://amzn.to/3R2NzEj Knife Drop: Creative Recipes Anyone Can Cook by Nick DiGiovanni https://amzn.to/3G7TL7C Baking Yesteryear: The Best Recipes from the 1900s to the 1980s by B. Dylan Hollis https://amzn.to/47FKMGRI Could Nosh: Classic Jew-ish Recipes Revamped for Every Day by Jake Cohen https://amzn.to/47zrxyl Best Cookbooks for Tired Family CooksThe Don't Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You by Noah Galuten  https://amzn.to/46dmd2R The Everlasting Meal Cookbook: Leftovers A-Z by Tamar Adler https://amzn.to/3T2l9fl Best Cookbooks for Inspired Family CooksStart Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly https://amzn.to/3QQePWy Company: The Radically Casual Art of Cooking for Others by Amy Thielen https://amzn.to/49qBpMM Best Cookbooks for KidsCooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for YOUNG CHEFS! By Verveine Oringer & Ken Oringer https://amzn.to/477jIAq More Is More: Get Loose in the Kitchen: A Cookbook by Molly Baz https://amzn.to/3SF1LV8 Best Easy Baking CookbookSnacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More by Yossy Arefi https://amzn.to/40x4IcD Best Project Baking CookbookBread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals by Rose Wilde https://amzn.to/3QOWYiF Bread Baking With Kids Trusty Recipes for Magical HomemadeBread by Jennifer Latham https://amzn.to/3QuaA1A Best Single Subject Cookbook Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park https://amzn.to/3QPPo6v Cookbook for Neurodivergent Cooks I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle https://amzn.to/40K3eeQ  Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma https://amzn.to/3smYb7F Italy by Ingredient: Artisanal Foods, Modern Recipes by Viola Butoni https://amzn.to/3SKybh7 Let's Eat Paris!: The Essential Guide to the World's Most Famous Food City by François-Régis Gaudry https://amzn.to/3ug26n2 Best Cookbook for When You Want to Eat Your Emotions Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by  Hetty Lui McKinnon https://amzn.to/3FStn1M Our Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Factor 75 and use my code dijfy50 for a great deal: https://www.factor75.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.com* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Molecular biologist turned cookbook author Nik Sharma joins Evan Kleiman to talk turkey and all the trimmings. Hetty Lui McKinnon has led a life surrounded by vegetables and shares a riff on a potato gratin. Fahara Zamorano promises nobody will be upset if you open a bottle of champagne but she has thoughts on other wines to pair with your Thanksgiving feast. After spatchcocking, butter brining, and breaking down her bird, recipe developer and author Sohla El-Waylly has found the turkey she plans to make for the rest of her life. Chef Mei Lin recalls how her family incorporated their Chinese heritage into holiday meals. At the farmers market, chef Zach Jarrett does anything but loaf around for his ingenious take on stuffing. Nik Sharma puts his science background to use to tackle your pie problems. Finally, let your leftovers become tomorrow's mise en place. And if you need recipe inspiration, here you go! 91 vegetarian and vegan Thanksgiving recipes 75 Thanksgiving side dish recipes 45 of our best Thanksgiving pie recipes

Late Night supervising producer Sarah Jenks-Daly speaks with Bryan Washington, author of Family Meal, and Chef Sohla El-Waylly, author of Start Here: Instruction for Becoming a Better Cook.Plus, Seth's mom Hilary Meyers recommends your next read.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we chat about long movie intermissions, the business of Taylor Swift, and the delight of keeping oddball rituals. Our panelists are Lauren Chooljian, senior reporter, producer and host of the NHPR podcast The 13th Step, and Anisa Khalifa, producer and host of the WUNC podcast The Broadside and the indie podcasts Dramas Over Flowers and Muslim in Plain Sight.Then, we talk to one of our favorite chefs, Sohla El-Waylly, about her debut cookbook Start Here: Instructions for Becoming a Better Cook. It's what she calls, “culinary school–without the student loans.”]]>

Like many of the culinary creators we love on TikTok, Sohla El-Waylly is whipping things up in her home kitchen, using the ingredients she has on hand, and making cooking accessible to all. This week, she offers tips from her new cookbook debuting this fall: “Start Here: Instructions for Becoming A Better Cook.” El-Waylly also offers some of her favorite grocery store hacks and shares how she avoids food waste.  In Mailbag, we hear from a listener who's wondering how to choose 529 accounts for her grandchildren in different states, and someone who's wondering if her credit score will be affected by selling her house after a divorce. For our money tip of the week, we go over the 28/36 rule, and explain how to make sure you don't get denied by a lender when you're buying a home.  Join the HerMoney community! For the latest episode drops and financial news-you-can-use, subscribe to our newsletter at Hermoney.com/subscribe! The HerMoney with Jean Chatzky podcast is sponsored by Edelman Financial Engines. The podcast team and its host are neither employees nor clients of EFE, however, the show does receive fixed compensation and is a paid endorser and therefore has an incentive to endorse EFE and its planners. To learn more about the sponsorship, please visit PlanEFE.com/HerMoney. Please contact advertising@airwavemedia.com if you would like to advertise on our podcast, and to learn more about Airwave, head to www.airwavemedia.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Sohla El-Waylly's debut cookbook explains the hows and whys of cooking, introducing the fundamental skills any home cook needs to be confident in the kitchen. Reset speaks with the chef about her career and Start Here: Instructions for Becoming a Better Cook. If you want to check out our entire catalog of interviews, go to wbez.org/reset.

Sohla El-Waylly — chef, recipe developer, YouTube star — just released her first cookbook, Start Here: Instructions for Becoming a Better Cook. She sees the book as an antidote to the pitfalls of culinary school (which she calls “a scam”), and she wrote it to help home cooks learn in their own kitchens. Sohla tells Dan why she always knew that she wanted to cook for a living, how she fell in love with her husband over a pile of butchered chickens, and why she still makes sprinkles individually, by hand. If you want to win a copy of Sohla's cookbook, sign up for our newsletter by November 19. If you're already subscribed, then you're already entered to win. Open to US/Canada addresses only.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo, with production this week by Grace Rubin.Transcript available at www.sporkful.com.

Growing up, Sohla El-Waylly always had a passion for cooking, but it wasn't until after she graduated college with an economics degree that she made the leap to attend culinary school. In the years following, she worked in fine-dining restaurants, even opening and running her own high-end diner for a year, before pivoting to food media and landing jobs at major food publications such as Serious Eats, Bon Appétit, and The New York Times. Along the way, she began showcasing her cooking skills on camera, and most recently, she served as a judge alongside Dan Levy on the HBO competition cooking show The Big Brunch. And now she's embarking on yet another new venture with her first cookbook, Start Here, which hits shelves October 31. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Soup can be a flexible, cozy meal that allows you to experiment in the kitchen. But to make a delicious one, you need to get some fundamentals down first. Chef Sohla El-Waylly offers her best tips on everything from creating a yummy broth to ensuring you get your cook time right.

Sohla El-Waylly is a video star, home cook champ, current Cherry Bombe magazine cover girl, and new mom. Sohla chats with host Kerry Diamond about her debut cookbook, “Start Here: Instructions for Becoming a Better Cook,” a 600+ page blockbuster that comes out this week. They also talk about Sohla's experience in culinary school, her love of cookbook collecting, and getting ready for her baby's arrival. Thank you to OpenTable, Ace Hotel, and The Republic of Tea for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. 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 Sohla: Instagram, Start Here cookbook, newsletter, Sohla on the cover of Cherry Bombe Magazine

This week, host Charlotte Alter sits down with cookbook author, chef, restaurateur, and social media sensation Sohla El-Waylly to talk about her new cookbook "Start Here: Instructions for Becoming a Better Cook." The pair discuss how El-Waylly skillfully incorporates diverse influences, flavors, and techniques into her culinary practice and her creative process for developing new dishes. They trace Sohla's path from working in her parents' ice cream shop to conquering the New York culinary scene, and share laughs and insights into joys and challenges of being a new mom. Tune in to hear predictions on the future of culinary content creation and a conversation that's sure to leave you hungry for more!   TIME100 Next 2021: Sohla El-Waylly | TIME https://time.com/collection/time100-next-2021/5937716/sohla-el-waylly/   Exclusive: Sohla El-Waylly's First Cookbook Is Coming This Fall | TIME https://time.com/6260881/sohla-el-waylly-cookbook-start-here/   "Start Here: Instructions for Becoming a Better Cook" is available October 31. https://www.hellosohla.comSee omnystudio.com/listener for privacy information.

We're thrilled to welcome Sohla El-Waylly back to the show. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO's cooking competition The Big Brunch. Next week she will release her debut cookbook, Start Here: Instructions for Becoming a Better Cook. It's a terrific book, and we discuss many of the recipes and techniques, and how Sohla photographed the book in her New York City apartment. We also talk about her love of Top Chef, her own reality cooking show turn, and what excites her most—including breakfast at Veselka. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM SOHLA EL-WAYLLY:Pizza Salad [NYT Cooking]Mystery Menu With Sohla and Ham El-Waylly [NYT Cooking]This Is TASTE 189: Sohla El-Waylly [TASTE]

C Pam Zhang is the author of the acclaimed novel How Much of These Hills Is Gold. Her new book, Land of Milk and Honey, is set in a near future where smog has choked out almost all agriculture, and where a chef is lured to cook at a reclusive mountain institute for the global elite with the promise of produce. It's a gripping book about power and politics and, mostly, a love letter to food, and we're thrilled to have her on the show to discuss it.Also on the episode, Aliza and Matt preview more fall cookbooks they are really enjoying including new books from Jon Kung, Sohla El-Waylly, two Italian wine experts, James Park, the Pie Hole in Los Angeles, and Alicia Kennedy. Don't forget to smash that pre-order button. Fall cookbook season is here. MORE FROM C PAM ZHANG:See It Slant [The Cut]The Pen Ten: An Interview with C Pam Zhang [Pen America]Buy: Land of Milk and Honey

We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln's white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark makes Korean spicy chilled noodles; and Grant Barrett and Martha Barnette dig into a slice of language pie. (Originally aired July 15, 2022.)Get the recipe for Korean Spicy Chilled Noodles.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

We're thrilled to welcome Sohla El-Waylly to the show for the first time. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO's cooking competition The Big Brunch—plus a friend of Aliza's. This week, Aliza and Sohla unpack Sohla's background before becoming one of the most viral stars in food media today, her thoughts on the ever-controversial brunch, the concept behind her debut cookbook, and much more. MORE FROM SOHLA EL-WAYLLY:Sohla and Ham Turn Hot Pockets Into A 3-Course Meal [The New York Times]Caramelized Onion and Toasted Rice Porridge [Hot Dish with Sohla]The Big Brunch [HBO]

The Asian Friends are taking a short break, so enjoy some of our favorite episodes from this season. See you all soon! Also, COME SEE MIC IN SAN FRANCISCO FEBRUARY 3 AND 4TH!MIC IN SAN FRANCISCO FEB 3https://prod3.agileticketing.net/websales/pages/info.aspx?evtinfo=714370~34ea3a14-080c-468c-859c-83e1ffc813ef&epguid=4998053f-16eb-4a67-b867-9f7fc155c737&showing=714450&MIC IN SAN FRANCISCO FEB 4https://prod3.agileticketing.net/websales/pages/info.aspx?evtinfo=714324~34ea3a14-080c-468c-859c-83e1ffc813ef&epguid=4998053f-16eb-4a67-b867-9f7fc155c737&C O M E S E E H A C K C I T Y JAN 13https://www.eventbrite.com/e/hack-city-comedy-with-mic-nguyen-jenny-arimoto-tickets-480037423857?aff=erelexpmltF O L L O Whttps://www.instagram.com/asiannotasianpodhttps://www.instagram.com/nicepantsbrohttps://www.instagram.com/jennyarimoto/P A T R E O Nhttps://www.patreon.com/asiannotasianpod P A R T N E R S -Experience Magic mind, use code "asian20" to get 40% off at magicmind.co/asian - Thanks to the U.S Department of Health and Human Services for making this episode happen visit vaccines.gov- BETTER HELP: This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/asian and get on your way to being your best self. Get 10% off your first month by visiting our sponsor at BetterHelp.com/asian - Helix Sleep Mattress: $125 off ALL mattress orders for ANALs at helixsleep.com/asian - Hawthorne.co is offering 10% off of your first purchase! Visit hawthorne.co and use PROMO CODE “NOTASIAN” - TUSHY Bidets: Go to hellotushy.com/ANA for 10% off!- THE SCRIPPS RESEARCH INSTITUTE: www.joinallofus.org/asiannotasian- HBO MAX: http://hbom.ax/ana2- EXPRESS VPN: 3 Months free at expressvpn.com/asian- FUNDRISE: Fundrise.com/asian- SANZO: DrinkSanzo.com and use promo code “ASIANNOTASIAN”- TruBill: Truebill.com/Asian- Quip: GetQuip.com/Asian- Athletic Greens: Athleticgreens.com/asiannotasian - Shopify: Shopify.com/asian - Manscaped: Get 20% Off and Free Shipping with the code ASIAN- Big Brother Big Sister: https://bit.ly/30zQZan- Nutrafol: www.nutrafol.com (Promo code: Asian)- Sesanood: www.sesanood.com (Promo code: AsianNotAsian)See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Told you we would be back! We're recapping HBOMax's The Big Brunch. Created, Hosted and Produced by the Canadian face of Clamato Dan Levy it's a cooking competition show with heart. 10 Chef/Cooks are pit against each other for a prize of $300,000. Dan's fellow host are Chef Sohla El-Waylly, formerly of Bon Appétit and Restaurateur and James Beard Award winner Will Guidara. Our contestants this season are Nadege Fleurimond Brooklyn, NY, J Chong Asheville, N.C. by way of Toronto, ON, Danielle Sepsy Garden City, NY Catie Randazzo Columbus, OH by way of Los Angeles, CA Daniel Harthausen Richmond, Va. Kip Poole Norfolk, VA Antwon Brinson Charlottesville, VA Roman Wilcox El Paso, TX Mason Zeglen Surfside Beach, S.C. and Kelly Jones Brooklyn, N.Y. Each week the contestants will be expected to create a Brunch Starter and a Main and whoever wins earns the right to be judged first next. Nicju is running point on this adventure with Tee and Ant riding shotgun. It's a really nice show that may scratch your Bake-Off itch. We'll see you again next week. Links Matt Lucas Leave The Great British Bake-Off Sohla and Ham El-Waylly NYT Cooking A Pod Called Cast S2E3: Bars Crawl Nicju l What's The Tea l Tatum216 l TAYREL713 l Stay's Krunchy in Milk I Email Phone 216-264-6311 --- Support this podcast: https://podcasters.spotify.com/pod/show/kremepatisserie/support

The buttery, crunchy Chex mix Kari ate throughout her life is the traditional version that comes from the recipe found on the cereal box. Recently, Kari discovered an updated version of Chex mix that inspired us to talk all about our favorite party snacks, including muddy buddies and ranch fun dip! These snacks are equally fun at a party as they are in a lunchbox, or on a long car ride. Along with talking about our favorite childhood treats, in this episode we embrace our pasts and respective backgrounds, finding a deeper love and respect for the memorable foods that we may have once taken for granted.***Links to recipes from this week's show:Furikake Chex Mix Snack from Hana Asbrink at Food 52 (It's become our new favorite!)Sohla El-Waylly's Miso Party MixClassic Muddy Buddies! You can replace the peanut butter with tahini, or almond butterRanch Fun Dip from Sohla El-Waylly at Bon AppetitFrench Onion Labne Dip from Romel Bruno at Food52

We've got a holiday weekend worth of fun, fresh content to dive into (once Nick finishes watching Twilight). The new show Fleishman is in Trouble brings us a surprisingly mysterious stroll through NYC, White Lotus is about to descend into delicious chaos, Dan Levy and the impeccable Sohla El-Waylly guide chefs through a heartwarming brunch competition and Mindy Kaling's College Girls are back. Hope everyone has an amazing weekend, we're super grateful for you!! Show Notes: @1:00 - Hot takes | Twilight party, phone addiction, Fleishman, Brokedown Palace, White Lotus, Sex Lives of College Girls, Disenchanted, Maya Rudolph, Survivor 43, Amazing Race/The Challenge @28:30 - Tweets of the Week | Oh no, noodles! @50:00 - Game | Taboo! Want to support us and get fun extras? Join our Patreon! At takespod.com or Patreon.com/takespod Like 30 Rock? Like Nick and Julie? Listen to them on their 30 Rock rewatch podcast: Blerg! (@blergpodcast) wherever you listen to Takes.

Our Thanksgiving special is here, and we're ready to help you with the big day! We take your calls with special guest co-hosts Jet Tila and Cheryl Day and share recipes and ideas from J. Kenji López-Alt, Sohla El-Waylly, Mary Giuliani, Stacey Mei Yan Fong, Meathead and Nigella Lawson. The Sporkful's Dan Pashman makes the case for why you should celebrate on Friday this year, and our friends from “A Way With Words” tell us the best ways to give thanks to the chef. Plus, host Christopher Kimball gives a special lesson in making the best Thanksgiving pie you'll ever try.Get this week's recipe for Christopher Kimball's Double-Crust Apple Pie here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Since the social distancing and stay-at-home mandates began, our food editors have been creating, testing, and shooting recipes in their home kitchens instead of in the BA Test Kitchen. Adam checks in with Chris Morocco and Sohla El-Waylly to talk about what it's been like to source ingredients, trust your own taste tests, and...do your own dishes. After that, Alex Delany tells us about the three cocktails he's making right now. *One note: Alex Delany mis-identified where Tattersall Bitter Orange Liquor is from. It's Minneapolis (not Chicago). Get the recipe from this episode: Hot-and-Sour Soup Learn more about your ad choices. Visit podcastchoices.com/adchoices

Basically editor Sarah Jampel is in the studio talking about the ten-week baking challenge rolling out right now on eatbasically.com. We're halfway through, and she shares how it's going so far. After that, Carla Lalli Music and Sohla El-Waylly explain how stocking up on food and cooking in light of coronavirus. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sunday is the Super Bowl! Which means: homemade queso. Assistant editor Sohla El Waylly talks us through her recipe. Then it's senior writer Alex Beggs with Cook, Marry, Kill. Get the recipe from this episode: Queso, Not From a Jar Learn more about your ad choices. Visit podcastchoices.com/adchoices

The newest member of our Test Kitchen team, Sohla El-Waylly, talks about her recent recipe for chicken thigh biryani based on her mom's lamb version. It took a lot of testing to get it just right—and now it really is. After that, associate editor Hilary Cadigan chats with Donny Sirisavath, chef and owner of Khao Noodle shop in Dallas and this year's no. 2 Best New Restaurant. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dan Levy, the star of Schitt's Creek, loves chefs and wanted to do something to support the culinary community during the pandemic. His idea was a kinder, gentler cooking competition centered around the meal that he loves, but that most restaurant folks loathe—brunch. The result debuts Thursday, Nov. 10th, on HBO Max and it's called The Big Brunch. The show features 10 chef-contestants, all trying to do good in the world while making delicious food, and three judges, Dan, chef and video personality Sohla El-Waylly, and hospitality pro Will Guidara. Dan joins host Kerry Diamond to talk about how The Big Brunch came to be, casting the judges and chefs, and why brunch is his favorite meal. In the second half, Sohla stops by to talk about her role on the show, her journey to becoming a chef, and her time owning and running a restaurant. She also discusses the new book she guest-edited, the 2022 edition of The Best American Food Writing series. Thank you to Hedley & Bennett for supporting today's episode. Check out their new chefs' knives at hedleyandbennett.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Check out our brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Dan: Instagram, WebsiteMore on Sohla: Instagram, The Best American Food Writing 2022

This week, Liberty and Danika discuss White Horse, The Banned Bookshop of Maggie Banks, The Seven Moons of Maali Almeida, and more great books. Follow All the Books! using RSS, Apple Podcasts, or Spotify and never miss a book. And sign up for the weekly New Books! newsletter for even more new book news. This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. For a complete list of books discussed in this episode, visit our website. BOOKS DISCUSSED ON THE SHOW: White Horse by Erika T. Wurth The Banned Bookshop of Maggie Banks by Shauna Robinson The Best American Essays 2022 edited by Alexander Chee, Robert Atwan The Best American Food Writing 2022 by Sohla El-Waylly, Silvia Killingsworth The Best American Mystery and Suspense 2022 by Jess Walter, Steph Cha The Best American Science And Nature Writing 2022 by Ayana Elizabeth Johnson, Jaime Green The Best American Science Fiction And Fantasy 2022 by Rebecca Roanhorse, John Joseph Adams The Best American Short Stories 2022 by Andrew Sean Greer, Heidi Pitlor DPS Only! by Velinxi The Seven Moons of Maali Almeida by Shehan Karunatilaka Kiss Her Once for Me by Alison Cochrun How to Excavate a Heart by Jake Maia Arlow Case Study by Graeme Macrae Burnet Small Game by Blair Braverman Learn more about your ad choices. Visit megaphone.fm/adchoices

S2E18: Seafood Tower Asians with Sohla El-WayllyYour Asian Friends cook up a delicious podcast episode this week thanks to special guest Sohla El-Waylly. Sohla tells the Asian Friends how she got fired from the Cheesecake Factory. Mic goes to a fancy lunch. Jenny has an enemy. The Friends talk about Indian Matchmaking and Sohla shares her biodata.LEAVE US A VOICEMAIL and tell us what kind of Asian you were this week - 646-809-7231H A C K C I T Y NEW YORKhttps://www.eventbrite.com/e/hack-city-comedy-with-mic-nguyen-jenny-arimoto-tickets-403236430017?aff=erelexpmltH A C K C I T Y LOS ANGELEShttps://www.eventbrite.com/e/hack-city-comedy-la-w-fumi-abe-tickets-404946755647F O L L O Whttps://www.instagram.com/asiannotasianpodhttps://www.instagram.com/nicepantsbrohttps://www.instagram.com/jennyarimoto/P A T R E O Nhttps://www.patreon.com/asiannotasianpodSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're spending this week cooking up some incredible fall programming. To tide you over, here's a re-air of our episode with Sohla El-Waylly, all about cooking basics, ancient recipes, and Sohla and Jonathan's shared affinity for a certain Taco Bell classic that was discontinued at the time of this recording and is now BACK!  Sohla El-Waylly is a culinary creator, writer, and community advocate. She's the guest editor of the forthcoming collection The Best American Food Writing 2022, available for pre-order now. She can also be seen starring in The HISTORY® Channel's online series Ancient Recipes with Sohla.  You can keep up with Sohla's work on Instagram @sohlae and at www.hellosohla.com. Join the conversation, and find out what former guests are up to, by following us on Instagram and Twitter @CuriousWithJVN.  Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook. Transcripts for each episode are available at JonathanVanNess.com. Love listening to Getting Curious? Now, you can also watch Getting Curious—on Netflix! Head to netflix.com/gettingcurious to dive in. Our executive producer is Erica Getto. Our associate producer is Zahra Crim. Our editor is Andrew Carson. Our theme music is “Freak” by QUIÑ; for more, head to TheQuinCat.com. Getting Curious merch is available on PodSwag.com.

Sohla El-Waylly hangs out with Jesse this week to talk about the time her fried chicken made Jesse's dad cry, why getting lost in Europe worked out really well for her, and her One: a Spanish Tortilla that has absolutely nothing to do with tortillas and everything to do with potatoes, olive oil, and tapas. Sohla El-Waylly is a chef, recipe developer, video host and (soon-to-be) cookbook author. You can follow her on Instagram @sohlae. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Today we are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln's white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark makes Korean spicy chilled noodles; and Grant Barrett and Martha Barnette dig into a slice of language pie.Get the recipe for Korean Spicy Chilled Noodles.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Today on the TASTE Podcast, we're talking to Nisha Melvani, the author of Practically Vegan. Nisha is the creator of the website and Instagram account Cooking for Peanuts, a source for colorful, practical, no-nonsense plant-based recipes. We talk about how much range cashews have as an ingredient for creamy dishes, and about why tempeh has such a bad reputation (and how to make it taste truly delicious). We also discuss how using less salt can actually make you a much better cook.Also on the show, TASTE editors Anna Hezel and Matt Rodbard return with a Three Things segment. Matt is excited about two upcoming barbecue cookbooks and Anna discusses her tinned fish storage situ, while shouting out some favorite recipes from Caroline Schiff and Sohla El-Waylly.Check out Nisha's book: Practically VeganAdditional Reading:Caroline Schiff's Salted Honey Focaccia [TASTE]Yurrita Boquerones in Vinegar [Fresh Direct]Sohla El-Waylly's Braised Lamb Shoulder with Dried Chiles and Dates [Serious Eats]

Lisa Ling is one of the most intrepid journalists around, having covered war, natural disasters, and a range of humanitarian issues, but she's never focused on food. In her new HBO Max docu-series, "Take Out With Lisa Ling," she looks at the Asian American experience through the lens of food, highlighting different communities across the U.S. Special guests include writer/musician Michelle Zauner of Japanese Breakfast and "Crying in H Mart" fame to recipe developer and video personality Sohla El-Waylly and New Orleans Chef Cristina Quackenbush. Lisa and host Kerry Diamond talk about the show and Lisa's remarkable, decades-long career. Today's show is supported by Territory Foods. To get healthy meals delivered right to your door, visit territoryfoods.com. Use code CHERRY75 for $75 off your first three orders plus free shipping.Radio Cherry Bombe is recorded at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter at https://cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit https://cherrybombe.com/radio-cherry-bombeMore on Lisa: Instagram, Stop AAPI Hate GoFundMe, Takeout with Lisa Ling

Sohla El-Waylly is famous for her cooking videos for outlets like the History Channel's “Ancient Recipes,” Bon Appetit's “Test Kitchen,” and so, so much more. She also writes a column at Food52 and contributes to the cooking section at the other big-time Times newspaper (the one on the East Coast).Today, we do another crossover episode with our sibling podcast “Asian Enough,” where El-Waylly talks about food appropriation, her inspirations and much more.Hosts: Johana Bhuiyan and Tracy BrownGuest: Chef Sohla El-WayllyMore reading:Babish expands as pandemic boosts YouTube cooking showsVulture: Going SohlaSohla's website

Yo-Yo Ma (Beginner's Mind on Audible) talks pandemic performance, chefs Sohla El-Waylly and Stella Parks play "Food Jazz," Timothy Simons (Veep, The Pole) & Teddy Bressman hear "bald metal."

Love it or hate it, the centerpiece of any Thanksgiving spread is the turkey! On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She'll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy.  Both are sure to make this year's holiday extra savory. Crisp & Juicy Herb Roasted Turkey Serves 8 to 101/3-1/4 cup kosher salt3 tablespoons granulated sugar2 teaspoons MSG (optional)thyme, sage and rosemary sprigs1 (12- to 14-pound) whole turkey6 tablespoons melted ghee or neutral oil (such as sunflower or canola)In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.Place the turkey into the oven and pour 1½ cups water into the sheet tray.Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.Honey-Thyme GravyMakes about 1 quartWith a paper towel, pat giblets dry (if using). Cut giblets into 1/2-inch pieces.In a medium saucepan or Dutch oven, heat ghee or oil over medium heat until shimmering. Add giblets, season lightly with salt and cook undisturbed until browned on one side, about 2 minutes. Toss and cook until opaque, about 1 minute. Remove from heat. Using a slotted spoon, transfer giblets to a plate and refrigerate, leaving the fat behind.Return the pan to medium heat. Add the neck, backbone, carrots and onion, and cook, stirring occasionally, until everything is lightly browned, about 10 minutes. Add the celery, thyme sprigs, peppercorns and broth, and bring to a simmer over high heat. Use a ladle to skim off any foamy scum that floats to the surface. Reduce heat to maintain a gentle simmer and cook, partially covered, until everything is tender, about 45 minutes.Strain through a fine-mesh sieve and discard the solids. You should have at least 1 quart of broth (top off with water if needed). The broth and giblets can be prepared 3 days in advance.In a medium saucepan or Dutch oven, melt butter until foamy. Add flour and cook, stirring constantly, until blonde and smells nutty, about 2 minutes. Whisk in the broth in a slow and steady stream until incorporated. Simmer, whisking occasionally, until thickened and no raw flour taste remains, about 5 minutes (the gravy can be made up to this point up to 3 days in advance).Stir in honey, chopped thyme leaves, ground pepper and cooked giblets. Taste and add more salt, pepper and honey as needed.Recipes by Sohla El-WayllyFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Pam and Trasonia kick off the second season of the podcast with a conversation about happiness. Later in the media corner, they talk about the culinary genius Sohla El-Waylly's youtube content and cover some of the latest in current events. Visit our website https://www.identitycrisispt.com/Christmas Rap by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/3505-christmas-rap License: http://creativecommons.org/licenses/by/4.0/

Stacie and Mia try black and white pound cake by Sohla El-Waylly for Food 52. Recipe: https://food52.com/recipes/84769-cocoa-swirl-streusel-pound-cake-recipe

A conversation with chef and food media personality Sohla El-Waylly about cooking Bangladeshi food with her mom, appropriation vs appreciation and microaggressions in food media. Guest photo by Jingyu Lin. 

A conversation with chef and food media personality Sohla El-Waylly about cooking Bangladeshi food with her mom, appropriation vs appreciation and microaggressions in food media. Guest photo by Jingyu Lin.

Sohla El-Waylly is a food person! If you use the internet then you, at some point, have been blessed by her food expertise. Sohla joins us to discuss silly things like the weather and “the simulation” to deeper matters like how food and food media have become a spotlight for systemic racism. We also dive into the secret to her unwavering authenticity and how she has been able to stay true to herself through every stage of her career. Check out her Food52 column Off-Script with Sohla and her new season of Ancient Recipes on Youtube. Follow her on Instagram at @sohlae. Also don't forget to like, subscribe and support us on Patreon! 

Think outside the puff pastry. Special guest Sohla El-Waylly. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week’s episode of Getting Curious isn’t a snack, it’s a whole meal. Culinary creator, writer, and video host Sohla El-Waylly joins Jonathan to discuss cooking basics, ancient recipes, and their shared affinity for a certain discontinued Taco Bell classic.   Sohla El-Waylly can currently be seen starring in The HISTORY® Channel’s online series Ancient Recipes with Sohla. Sohla is also currently one of the first-ever Resident Experts for Food52 with Off Script with Sohla, her curated monthly online column and video series. She is also a contributor to The New York Times Cooking vertical. You can keep up with Sohla’s work on Instagram @sohlae and at www.hellosohla.com.   Find out what today’s guest and former guests are up to by following us on Instagram and Twitter @CuriousWithJVN.  Transcripts for each episode are available at JonathanVanNess.com. Check out Getting Curious merch at PodSwag.com. Listen to more music from Quiñ by heading over to TheQuinCat.com. Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook.

Sohla El-Waylly was one of the most vocal critics of her previous employer, Bon Appétit, and eventually resigned after the magazine's racial reckoning.She's now a columnist at Food52 and star of the YouTube series Off-Script with Sohla. She and Sam talk about racism in the food media industry (and everywhere else), The Cheesecake Factory, and certain kinds of mushrooms.

Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, the Centers for Disease Control and Prevention is warning against traveling to see friends or family, or even gathering with people who do not live with you.But that isn't a reason to forego a delicious, sit-down meal.Three chefs share their scaled-down Thanksgiving recipes. These dishes — Anita Lo's turkey roulade, Aarón Sánchez's brussels sprouts with roasted jalapeño vinaigrette and Sohla El-Waylly's apple (hand) pies — are meant to serve up to four people.Find all three recipes here.In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.Email us at considerthis@npr.org.