Podcasts about spungen

VICTORY: Jim and Them celebrate a victory over Corey Feldman's TOADY Jake Perry as our documentary commentary has been restored! Goonies 2 and Gremlins 3: It is about time that we roll out the Goonies and Gremlins sequals again. Warner Bros looking for some clickbait. Hooking Up: The movie that Corey Feldman does not want you to see! Jim has edited a Corey cut of the 2009 sex "comedy" and just bask in the evil aura of this "film". COREY FELDMAN!, SHOW STOPPER!, LET'S JUST TALK!, DON CHEADLE!, BOOGIE NIGHTS!, VICTORY!, YOUTUBE!, JAKE PERRY!, COREY FELDMAN ARTIST THE MAN BEHIND THE LOVE!, RESTORED!, COPYRIGHT!, TOADY!, WORMTONGUE!, GROVER DILL!, COPYRIGHT ABUSE!, COREY FELDMAN'S ASSISTANT!, SCOLDED!, TBOZ!, SPUNGEN!, GOONIES 2!, GREMLINS 3!, RUMORS!, WARNER BROS!, CHRIS COLUMBUS!, DEVELOPMENT!, CLICKBAIT!, TV SHOW!, TWITTER!, THE BURBS TV SHOW!, KEKE PALMER!, WIKIPEDIA!, PSYOP!, MEL GIBSON!, OVEN DODGER!, WINONA RYDER!, HEIGHT!, RUMORS!, HOOKING UP!, 2009!, LOST FILM!, PATIENT ZERO!, WOKE!, HOME VIDEO!, PORNO!, BRIAN O'HALLORAN!, BRONSON PINCHOT!, BALKI!, SEX COMEDY!, KEVIN SMITH!, TEXAS CHAINSAW MASSACRE!, REAL!, SNUFF FILM!, HIGH SCHOOL GIRLS!, COLLEGE KID!, AMERICAN PIE!, SKINEMAX!, CAN'T HARDLY WAIT!, RYAN!, MISTREATMENT!, COCAINE!, AFTER SCHOOL SPECIAL!, STRIPTEASE!, ABUSIVE!, BLOWJOB!, UNDERAGE!, NOSFERATU!, DOMESTIC VIOLENCE!, TONE!, CUNTWORMS!, DIRECTOR JAIL!, CANCELED!, THE NOTEBOOK!, DOUBLE VAGINA!, JESSICA!, CREEPY BROTHER!, EVIL AURA!, SICKENING!  You can find the videos from this episode at our Discord RIGHT HERE!

In the latest episode of Small Talk, fellow NCAA staff member and former Denison softball player Ali Spungen joins Clara Wolff, a current Denison softball student-athlete, to talk about the program's family atmosphere, prank wars, spring break curses, why they chose Division III and more. This podcast is part of Division III's year-long celebration of it's 50th anniversary. For more information, visit on.ncaa.com/diii50. Instagram: @NCAADIII - www.twitter.com/ncaadiii Twitter: @NCAADIII - www.instagram.com/ncaadiii TikTok: @NCAA - www.tiktok.com/@ncaa?lang=en Facebook: Facebook.com/NCAADIII

Susan Spungen is an author, a food stylist, and a real food media legend. She was the founding food editor at Martha Stewart Living, and she has worked in television and film, including teaching Meryl Streep how to flip an omelet. On this episode, we learn about food in 1980s New York, about Susan's job interview process with Martha, and about her famous sister. We also talk about her wonderful new book, Veg Forward, and why tomatoes will always be our favorite vegetable. Or is it a fruit?MORE FROM SUSAN SPUNGEN:Food Stylist Susan Spungen Releases New Cookbook [Forbes] Tomato, Pickled Melon and Burrata Salad [Bon Appetit]Grilled Cheese with Apples and Apple Butter [NYT]FOLLOW, FOLLOW, FOLLOW:instagram.com/susanspungeninstagram.com/mattrodbardinstagram.com/taste

On this week's episode, we speak with Susan Spungen. Susan is a legendary food stylist, best-selling author, and recipe developer; she recently released her 5th cookbook, Veg Forward: Super-Delicious Recipes that put Produce at the Center of Your Plate! Susan developed all the recipes and captured seasonal content in real time for Veg Forward, as well as shot her own, original photography!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Susan Spungen, a professional food stylist and bestselling cookbook author has just released her latest book "Veg Forward" to encourage people to take their cooking in new and unexpected directions. We discuss some recipes from the cookbook and hear some behind the scenes stories about food styling from the set of Julie and Julia. "Veg Forward" by Susan Spungen is available in accessible formats from the CELA website and on e-readers.

Kristin and Molly speak with Susan Spungen, food stylist, recipe developer, author and founding food editor at Martha Stewart Living, about her new cookbook and its unique photography method. Susan discusses her career path, how she pairs visual inspiration with recipe development and the diaristic tone she created for her latest book, Veg Forward. She describes the process of shooting the book alone with her iPhone and why she wanted to create a vegetable (not vegetarian) book for everyone.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Mentions Susan SpungenWebsiteInstagramTwitterSubstack The Art of Making the Basil BlushSusan's Kale Salad on Epicurious The Cuisine of the Sun: Classic Recipes from Nice and Provence, by Mireille JohnstonThe Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais, by Mireille JohnstonParty Food: 2017What's a Hostess To Do?Strawberries, Short Stack Editions, 2013Recipes: A Collection for the Modern CookMartha Stewart's Hors d'Oeuvres Handbook: Potter, 1999 Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showVeg Forward by Susan SpungenOpen Kitchen by Susan SpungenCooking with Mushrooms by Andrea Gentl

(CW: violence, drug use & Daniela has Covid so her voice goes in and out in this episode!) On Octobr 12, 1978 at the infamous Chelsea hotel in NYC, one of the staples of the punk rock scene, the loud mouthed and bright” baby groupie,” girlfriend of the Sex Pistols Sid Vicious, Nancy Spungen, is found dead at just 20 years old. But who was Nancy Spungen and how did she end up dead, under a sink in her hotel room? In this episode, we are going to take a look at the short and eventful life of Nancy Spungen and tell more of her side of this story through interviews with Nancy's mother Deborah and excerpts from her book And I Don't Want to This Life we will gain a broader understanding of Nancy's troubled childhood, and the sad circumstances leading up to her murder. Sources: Catsoulis, Jeannette (29 July 2010). "Alan G. Parker Revisits Sid Vicious's Worst Moment". The New York Times. McNeil, Legs McCain Gillian, Please Kill Me: The Uncensored Oral History of Punk Pareles, Jon (August 22, 1996). "Story of Punk: More the Ugly Gossip Than the Music's Impact". The New York Times. Parker, Alan G., director. Who Killed Nancy? (2009). Documentary. Regier, Hilda. "Chelsea Hotel" in Jackson, Kenneth T., ed. (1995). Savage, Jon (18 January 2009). "Sid Vicious: Little boy lost (Jan 2009 )". The Guardian Sad Vacation (2016) Documentary Sid Vicious Dead, CBS News (1978) Schooner, Karen. The Day Punk Died. (Oct. 17, 2008) NYMag. Spungen, Deborah (1983). And I Don't Want to Live This Life. New York City: Random House Inc. Terry Gross Interviews Deborah Spungen, NPR (1983) Wakeman, Jessica. Flashback: Nancy Spungen Found Dead at Chelsea Hotel. (Oct. 12, 2017) Rolling Stone. --- Send in a voice message: https://anchor.fm/broadsnextdoor/message Support this podcast: https://anchor.fm/broadsnextdoor/supportThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5803223/advertisement

Susan Spungen is a cook, food stylist, recipe developer and cookbook author. She was the founding food editor at Martha Stewart Living Omnimedia from its inception until 2003. She was the culinary consultant and food stylist on the feature films "Julie & Julia" , "It's Complicated" and "Eat, Pray, Love". She is the author of "Recipes: A Collection for the Modern Cook", "What's a Hostess to Do?" and "Strawberries (a Short Stack Edition". Her new book, to be released this spring is "Veg Forward: Super Delicious Recipes that Put Produce at the Center of Your Plate". I spoke with her at her home in East Hampton.

Sid and Nancy have been called a modern-day “punk Romeo and Juliet”, but underneath that surface-level romanticism was a dark reality. Sid Vicious, the notoriously rebellious member of the punk band The Sex Pistols met bleach-blonde groupie Nancy Spungen (yes, Spungen is pronounced with a “hard G”) in London at the height of the punk rock movement. What followed was a relationship fueled by drug addiction, and Nancy would end up dead from a stab wound in NYC in 1978. Method & Madness will be appearing at the True Crime Podcast Festival at the Westin Park Central Hotel in Dallas, Texas - August 26th-28th 2022. For more information, including how to purchase tickets and make hotel reservations, check out: https://truecrimepodcastfestival.com/ Method & Madness is researched, written, hosted, and produced by Dawn Gandhi Sound Editing by moInspo Music by Timmoor from Pixabay Music by LiteSaturation from Pixabay REACH OUT: methodandmadnesspod@gmail.com FOLLOW: Instagram.com/MethodAndMadnessPod Twitter.com/MethodPod ___________________________________________________________ This podcast is sponsored by BetterHelp. Special offer to Method and Madness listeners; you can get 10% off your first month of professional therapy at BetterHelp.com/methodandmadness ___________________________________________________________ For a list of sources used, visit the podcast website: Method & Madness Podcast Methodandmadnesspodcast.com Thank you for listening!

In October 1978, Spungen was found dead in the bathroom of the couple's room, with a single stab wound to the abdomen. Vicious was charged with her murder, but died of a heroin overdose while on bail in February 1979 before the case went to trial.Join us each week for a live recording of the podcast at twitch.tv/dwpresents

In the fourth episode of True Crime Horror Story Season 4, your host JD Horror is joined by author Jesse Pollack to tell the tale of the death of Nancy Spungen and the tragic life of Sex Pistols bassist Sid Vicious. Jesse's new book Room 100 will be out soon.This episode features Music by Mechanical Ghost, The Quiet Type, and The Kullums (https://www.youtube.com/channel/UCNavx-hCgK9ioTLaK1s1pdg). Sources for this episode’s case are available in the credits section of our website.If you like what you hear here on True Crime Horror Story please subscribe and give us a 5 star review. You can also think about joining our Patreon At www.patreon.com/truecrimehs and then Stay tuned after this show on Patreon for the True Crime Horror Story After Show w/ Dom & JD as well as early access to Ad free episodes and exclusive bonus content available only on Patreon.Has violent crime impacted you or someone close to you? Send us your story at truecrimehorrorstory@gmail.comTrue Crime Horror Story. Sometimes Truth is more brutal than fiction.

“Bleed through” dreams, romancing our dreams and dreaming on medication. A conversation with Alyssa Spungen. We also touch on how sharing our dream in a group can deepen our experience of it and on Alyssa’s experiences in the dreamwork training program with the Institute for Dream Studies. We work one of Alyssa’s recent dreams about […]

She calls it an "apocalypse job," it started as something to supplement her income during the pandemic. But it's starting to feel more like a small business. Naomi and I talk about buying and selling old stuff, determining value, and of course the weirdos that she runs into in the chair world.   Check out @naomisellschairs on Instagram!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at 1:19) before  starting the episode.(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) Triple-Ginger Chocolate Chunk Cookies2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/4 teaspoon ground cloves1 tablespoon unsweetened cocoa powder3/4 cup (1 1/2 sticks) unsalted butter, softened2/3 cup packed light or dark brown sugar1 tablespoon grated fresh ginger2 large egg yolks1/2 cup unsulphured molasses1 teaspoon vanilla extract8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)1/3 cup coarsely chopped candied gingerGranulated sugarWhisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder in a large bowl. Set aside.With a stand or hand mixer, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla, then add the flour mixture and mix on low speed just until no flour pockets remain. Stir in the chocolate and candied ginger. Chill the dough until firm, at least 3 hours, but preferably overnight.Preheat the oven to 350°F. Line a cookie sheet with parchment paper.Place some granulated sugar in a bowl. Pinch off 6 pieces of dough about the size of a golf ball (about 1 1/2 ounces) and roll in the sugar. Place on a plate and freeze while the oven heats up (about 10 minutes). Roll in the sugar again and place the cookie dough balls 2 inches apart on the prepared cookie sheet. Bake the cookies for 10 to 12 minutes, 1 sheet eat a time, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set. Be careful not to overbake. Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Repeat with the remaining dough, keeping it in the refrigerator between batches.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

On this week's Special Sauce, Susan Spungen, author of Open Kitchen: Inspired Food for Casual Gathering and other books, regales us with her experiences in Hollywood as a food stylist and culinary consultant for movies like Julie and Julia and Eat, Pray, Love. What's it like to be on set and cooking for the likes of Meryl Streep, Julia Roberts, and Amy Adams? Listen and you'll find out. Susan also talks about her terrific new book. She explains that the organizing principle behind the book is "sprezzatura," an Italian word for "studied nonchalance." The book articulates beautifully a relaxed yet rigorous approach to gathering your friends to eat and drink. And, as usual, Kenji gets the episode off to a hot start by explaining the best way to cook his justifiably famous smashed burgers, indoors or out. Kenji on smashed burgers and Susan Spungen on cooking for Meryl Streep and "sprezzatura." It's a Special Sauce that should provide a welcome respite from the insanity we're all living through. -- The full transcript for this episode can be found over here at Serious Eats:  tps://www.seriouseats.com/preview?record=454070

When it comes to the world of food, Susan Spungen is the paradigm of perfection. Former founding food editor at Martha Stewart Living, Hollywood food stylist and culinary consultant, Susan knows how to make food look good. A savvy and skilled cookbook author and recipe developer, Susan is an expert entertainer and celebrated cook. Susan’s newest cookbook, Open Kitchen:  Inspired Food for Casual Gatherings, was released in March on the precipice of the pandemic. Since March 13, Susan has made every single meal and she’s been creating an album of her pandemic meals. Tune in to this episode of Live to Eat as we talk about the staying power of cupcakes, how to make an empty-the-fridge-soup, the importance of making mistakes, and unsung ingredient heroes like lemony sumac.

Special Sauce has obviously changed a lot with the advent of the pandemic. But before we changed the format a couple of months ago to adapt to the times, we'd already recorded a couple of great interviews. One of them was with my old friend, cookbook writer and food stylist extraordinaire Susan Spungen. Susan's new book, Open Kitchen: Inspired Food for Casual Gatherings, came out 17 days before New York Governor Andrew Cuomo issued his stay-at-home order. Susan's bag was already packed for a national book tour, but obviously that tour never happened. With the country slowly opening back up for small gatherings, I thought it would be a great time to check back in with Susan. I figured she might have some interesting things to say about what a properly socially distanced gathering would look like and what we would eat there.  As she says, we've arrived at a moment when "people are craving togetherness and they like to eat together and be together." We should note that Susan's comments and mine are impressionistic and most assuredly not prescriptive. People should consult trusted sources like the CDC to find out how they can gather and eat. We also went back in and edited some of her original interview into this episode. With so many people out of a job today wondering about what the future holds for them work-wise, I found it comforting to hear about Susan Spungen's circuitous career path. She went from dropping out of art school to making omelets to order at a hotel buffet to working side by side with Martha Stewart for ten years. I hope Serious Eaters will find it comforting as well. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/05/special-sauce-susan-spungen.html

NWP welcomes Robert and Elisa Bildner, authors of the Berkshires Farm Table Cookbook! (available now) The best of the Berkshires’ homegrown food from noted farms to esteemed kitchens The Berkshire Hills of western Massachusetts are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region’s classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food. Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook  (#1 Amazon Best Seller) paints a vivid portrait of the relationship between the earth and what we eat. https://berkshiresandbeyond.com/

One of the best-respected food stylists in the country, Susan Spungen doles out advice for gorgeous meals to make from your freezer, pantry, farmers' market and more on episode 127 of Speaking Broadly. Author of the recently published Open Kitchen, Spungen also describes her approach to her career: "When you're driving, you can see the road ahead of you for a little bit, and then you can't really see it anymore. Well, I never really tried having a five year plan, but I just tried to see that bit of road in front of me." It's a strategy that has been effective for her: in the 90s she landed a position at Martha Stewart Living where she stayed for 12 years, as well as a job of food stylist for Hollywood movies including Nora Ephron's Julie & Julia. Spungen makes a great case for only planning life bit by bit. Speaking Broadly is powered by Simplecast

Open KitchenInspired Food For Casual GatheringsBy Susan Spungen Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Susan Spungen: Hi, I'm Susan Spungen and I'm here to talk about my latest cookbook, Open Kitchen.Suzy Chase: So here in New York City we just ended week two of the coronavirus quarantine. In Open Kitchen you have some recipes scattered throughout the cookbook that you call projects. Since many of us have lots of time on our hands right now, I thought you could walk us through your French beef stew recipe on page 101, and I bet we have these ingredients on hand.Susan Spungen: So, yeah, personally I've been definitely stocking up on the basic mirepoix vegetables, which is onion, carrot, celery, because I want to be ready to make soups and stews at a moment's notice. And I've been actually buying mushrooms too. So even if you can't get fancy hen of the woods mushrooms from your farmer's market right now or anywhere else, any kind of mushrooms are great in this stew. And you just need to get your hands on a nice big chuck roast and you're ready to go to make this really comforting stew that even if you're not going to be serving it to guests, you can share it with your family and you could also divvy it up and freeze some for later, which is what I've been doing a lot of batch cooking lately.Suzy Chase: So I started making this, this morning and I don't have pearl onions. White onions are okay?Susan Spungen: Look, you can always make substitutions, especially in … Like this. It has to have that onion flavor in it, but if you don't have pearl onions or can't even get a bag of frozen pearl onions, then just chop up a white onion and put that in in the beginning.Suzy Chase: Could I use stew meat too?Susan Spungen: Yeah, you could. I wrote the recipe to cook the meat in larger pieces, like if you got one big chuck roast. But if you buy stew meat, that's the same cut of meat just cut in smaller pieces. Either one is fine, a big roast or cut into, I think, four pieces I have it in the recipe. Or you can just use stew meat.Susan Spungen: The reason I did it with a big chuck roast and bigger pieces is because I just found the final product to be moister and juicier while you still got the flavor into the sauce from searing three or four bigger pieces of meat and then you pull them apart at the end and the sauce sort of bathes all of those wonderful craggy surface areas with delicious sauce. If you can just get stew meat that works perfectly well. Because when you cook it for two-and-a-half, three hours, it will get tender no matter what.Suzy Chase: So talk a little bit about the demi-glace concentrate.Susan Spungen: Yeah, that's something I always have in my kitchen and I think it came from working at one point in my career with a couple of classically trained chefs. I learned how to actually make demi-glace from scratch in giant kettles full. And it's just a really invaluable ingredient, I think, for making flavorful sauces. There are so many things you can do without that, making a quick pan sauce, whatever, but demi-glace is when you've cooked down veal and beef bones for many, many hours, strained it, reduce it again. It's rather labor intensive although it could be a once a year project for anybody that likes doing those kind of things.Susan Spungen: You can get some really good high quality demi-glace concentrates and it's a very hard jelly, because that is from all the collagen from the bones, and it really adds … A big spoonful of that in something like the French beef stew, it just adds so much richness and flavor that would be hard to get otherwise because a canned beef stock or a box beef stock, you might as well not even … In my opinion, it's just salt water. It doesn't really have a lot of flavor and it's mostly salt. So I tend to avoid beef stock in a box.Suzy Chase: So just quickly going down the ingredients, I think everyone has these in their kitchen. It's beef, butter, olive oil, garlic, red wine, beef stock, bay leaves. So easy. So you've had a lot of practice making this dish both in your real life and professional life. Can you tell us the story behind the recipe?Susan Spungen: Well, I have had a lot of practice with boeuf bourguignon, which this is loosely based on the classic French recipe. I worked on a little move called Julie & Julia, and this was the recipe that we cooked the most throughout the three months that I worked on Julie & Julia. It just came up again and again and again in different scenes and it was just to me the quintessential Julia Child dish. And it's so delicious and so good that I didn't mind making it over and over again.Susan Spungen: I've tweaked it and perfected it and made it my own by making the … It's a little more vegetable heavy than the classic. I roast the vegetables on the side and throw them into the sauce at the end rather than stewing them along with the meat the whole time because I really like … It makes it a little more vegetable forward. I found when I eat this dish, I like the sauce and I like the vegetables. I don't really need to eat a lot of the meat and I'm not a huge meat eater, so I like it but I don't want to eat a big, big portion of it. That's why I've tried to balance out the meat with a little more vegetable.Suzy Chase: Did you ever meet Julia Child?Susan Spungen: I did. I did. Back in my Martha Stewart Living days, when she was working on a book and companion TV series called Baking with Julia, Martha Stewart was one of the people that she had come up to Cambridge, along with lots of other different pastry chefs from all over the country on different days. Our day came and, of course being the food editor, I was the one down in the basement making the wedding cake and Martha was on TV talking about it. But it was a great experience.Susan Spungen: Of course now to say that I've been in that kitchen that's now preserved in amber in the Smithsonian is cool. I had a real experience there with Julia and our shoot went over two days, so she actually cooked us dinner in her kitchen. We ate out on her patio, it was summertime. The night that we stayed over in Cambridge and then we went back and filmed the second day. That was pretty cool.Susan Spungen: I had met her at a couple of different events. I actually went to her 80th birthday celebration, which was a big deal at the Rainbow Room. That was when I had first started working at Martha Stewart Living. And then about 10 years later we did this book project with her. And then I met her a couple other times too, at the IACP Awards I remember seeing her. I got an award for the Martha Stewart's Hors d'Oeuvres Handbook, which I was the co-author of, and on my way up to the stage to accept the award, she said … Should I do my imitation? She said, "It's a wonderful book. I got it at Costco."Suzy Chase: Were those awards the year that they had them in San Antonio?Susan Spungen: No. I don't remember but I've never been to San Antonio so it wasn't there. I can't remember which city it was, it might have been Portland. I'd have to look. I think it was 1999 that we won that award. I'd have to go back and do research to know which city it was in, but it was not San Antonio.Suzy Chase: Because I think the year before I went to the IACP Awards in San Antonio, and she was there. The room just stopped. When she walked in everyone was like, "My God, Julia's here."Susan Spungen: Yeah, I think she was one of the founders of IACP. She used to go every year. And then I saw her out here once in the Hamptons for the James Beard Awards. So I think those are all the times that I had met her.Suzy Chase: I love it. So on your Instagram you wrote, "Some good things. I'm achieving my goal of eating dinner earlier and it's getting lighter later by the day. It's hard not to find one's self happy to feel spring coming despite this world we're living in right now. Cooking is truly getting me through all of this."Susan Spungen: The truth is I've been having … I've barely been enjoying cooking. I always enjoy cooking, that's why I've made it my career, but I have been … I think a lot of people who cook already especially have been finding a lot of solace in cooking right now. And it's just the act of cooking, it's not about cooking for others, although it probably is about cooking for whoever's in your household. But I know there are people who are quarantining alone who are enjoying cooking too.Susan Spungen: But I just find that I've had a few strategies that have been getting me through. Which is really just about cooking more than you need for any one particular meal. I've been cooking a big pot of beans and then I'll make a soup with some of the brothy beans that are there and maybe a chili or maybe just rice and beans or incorporate the beans into a salad, or I might freeze some of them. I'll cook more grain than I need, like freekeh, and then I'm really trying hard not to let anything go bad.Susan Spungen: So we've had some planned dinners and then we find ourselves with a surplus of already prepared ingredients so we do what we call scrounging, where we just put together meals based on what's in the fridge. My husband and I sometimes just eat different things. It's like, "Let's scrounge," and we each make our own thing. We're not going hungry that's for sure. Definitely eating less meat than I normally do even though we have meat.Susan Spungen: Tonight we're having fish. We're here in Long Island and the fish market was full of wonderful fresh fish, so that seems like a treat right now. They had gorgeous, gorgeous halibut from Nova Scotia today, so that's what we're having for dinner.Suzy Chase: I thank you for your cooking inspiration and take good care.Susan Spungen: Thank you. You too.Suzy Chase: Cooking makes you happy and it's a way you can make other people happy, but you didn't start out cooking. You first started out as an art student, then you moved on to become the dessert chef at Coco Pazzo on the Upper East Side, then founding food editor of Martha Stewart Living and I can't leave out culinary consultant on numerous movies, including Julie & Julia and Eat Pray Love. You've been called the queen of food. This cookbook is called Open Kitchen. What does Open Kitchen mean to you?Susan Spungen: Well, when I was coming up with what's the hook for this book, after going through a few different ideas, I settled on this concept of an open kitchen. I loved the double meaning of that phrase. I had just finished renovating … I should say building a new kitchen in a newly renovated home and of course we wanted a big beautiful open kitchen.Susan Spungen: I never really even had a very good kitchen before, so I really started entertaining in earnest when I had this home. Entertaining more in a more grownup way. And I realized that when you have this open kitchen space and your friends are literally walking right into it and most likely hanging out there while you're getting ready to eat dinner or lunch, whatever it may be, they can see everything you've been doing and working on. It made me want to get ahead even more than I already naturally did. And when I say get ahead I mean it's really about prepping and being ready. If there's something I can do a day ahead, I'm going to do it. If I can do it two days ahead I'm going to do it. So it just streamlines the cooking of the meal and also lessens the mess in the kitchen that everyone's going to walk into.Susan Spungen: And then the other side of that meaning is just having it be a place to welcome friends and family and guests into your home and wrap them up in nurturing food. It's an open kitchen in that sense as well.Suzy Chase: And this whole cookbook is all about your get ahead cooking philosophy.Susan Spungen: It is.Suzy Chase: So in the introduction you wrote, "A few years ago I came across the word sprezzatura."Susan Spungen: Yup, that's perfect.Suzy Chase: Really? My God. You wrote, "Not only did I love the way it sounded, I was intrigued by its translation which, simply put, means studied nonchalance." What is it about that word that caught your attention?Susan Spungen: Well, like I said, I just love the way it sounded, but when I heard what it meant I thought, that's exactly what I strive for when I cook. I don't want things that seem fussy but, at the same time, I am willing to put some work in and I think you have to be willing to put a little bit of work in when you make good food. Let's face it, you have to shop, you have to plan your menu, you have to cook the food and pay some attention to how you're doing that. But the more you do it, the better you get at it.Susan Spungen: And I want it to feel nonchalant even if I make something super delicious. Maybe it's an amazing dessert that I spent a little bit of time making, it's just sitting there on the counter during dinner and people can't … Their mouths are watering waiting for it. But they didn't see me executing that. So it just feels very nonchalant. What can I say? I really want it to always feel nonchalant and I also don't want my guests to feel put upon. That's why I want to be done in the kitchen. You'll never find people saying to me, "Can I help? Are you sure you don't need help?" I think people only say that when they see you struggling.Suzy Chase: Yeah, I love that. Because I'm always like, "She needs help."Susan Spungen: Yeah, exactly.Suzy Chase: So you hear about chefs and you hear about home cooks, but this is a new one for me, professional home cook. What sets the professional home cook apart from the ordinary cook, which is what I am?Susan Spungen: Right, well I'm glad you picked up on that because for years I worked in restaurants, I worked in catering, I still work as a food stylist and a recipe developer, but as a recipe developer I actually do work at home. So I have the skills of a professional but I have the mindset of a home cook. So it's just maybe kicking it up a notch. I create recipes for home cooks, but I'm doing it from a professional's point of view. So I really have to get inside the head of a home cook and realize what their limitations are, but also I want people to have something to aspire to. And, like I said right on the cover, I want people to be inspired.Susan Spungen: And that's what I keep hearing from people over and over again about this book, how they feel inspired. Of course that is so gratifying. I'm so happy to hear it. Because that's what I want to do. I'm not about solving your every day problems. I'm about making you want to really spread your wings and fly.Suzy Chase: Can you talk a little bit about how the book is organized?Susan Spungen: So I start with simple starters and they are, as I say, simple. Really, really easy low effort things that you can put out for people to nibble on while … We call them nibbles in our house. Some of them are make ahead, like the dukkah crostini. I actually have this dukkah, which is a spice and nut and seed blend on hand from another recipe, and I thought, wow, that would be so good in crostini, which are those skinny breadsticks. That's a wonderful recipe.Susan Spungen: That requires making ahead but there are other things that are super spontaneous, like grilled peas in the pod, edamame-style. You could buy a quart of English peas, the season is coming up really soon. I'm too lazy to shell peas myself so I just throw them on the grill in one of those grill baskets and char them and the peas inside don't need much cooking. And then people can just nibble on them, they just have a little olive oil and lemon zest and flaky salt on top.Susan Spungen: Or there's a beautiful avocado tahini dip which I put out with all kinds of raw or slightly pickled vegetables. I think you get the idea. That's simple starters.Susan Spungen: And then I break the centerpieces, which I think is something you should actually start with when you're planning a menu. What's the main event of the meal? I have centerpieces that are meat, poultry, fish and shellfish and then vegetarian or nearly. Because I don't like to leave out my vegetarian friends and my vegetarian readers because I know there are a lot of them. And I myself eat vegetarian part of the time because I enjoy it. The whole book is very vegetable forward. So the nearly vegetarian chapter might have a little thing you can remove, like a little bit of pancetta for flavor, still going to be great without it.Susan Spungen: And then I have salads, which I think as side dishes because I like to have a lot of room temperature things when I do a menu because it doesn't really matter if things are hot. So I love a salad as a side dish. And then I have a vegetable chapter, a starchy side chapter and then a really big and robust dessert chapter.Suzy Chase: So some Saturdays I wake up and think, all I want to do is spend the day in the kitchen cooking and listening to NPR. Tell us about your project recipes that are sprinkled throughout the cookbook.Susan Spungen: I like to warn people. I don't want people to think, wow, that is really a lot of work, I wasn't expecting that. So I wanted to label them as projects and also as people, like you said, they sometimes want to embrace a project. I would say that all in all the projects are things that are really great things that can be made almost completely ahead. It just breaks down that way. A lot of things that are easy are more last minute things, but a lot of the things that are projects are things that you can make a couple days ahead of time and then serve the last minute, like the French beef stew, which I just saw someone making the other day and they loved it.Susan Spungen: Osso buco sugo with orange gremolata, this is one of my absolute favorite things to make ahead. It's a braise so it takes a good couple hours and it has a veal osso buco, you could use beef shanks if you didn't want to use veal. It makes the most delightful pasta sauce. You can make this completely ahead of time. All you have to do is boil the pasta and make the gremolata at the last minute. The vegetable lasagna that I mentioned before is another project, but I think there's about five or six throughout the book and they're all centerpieces.Suzy Chase: You approach cooking with an artist's sensibility, layering flavors, textures and colors. And one section of this cookbook that might be the definition of that is your toast section. Like your cassoulet toast recipe, can you describe this?Susan Spungen: I really, from the very beginning, wanted to have this specific toast section and I wanted it laid out the way that you see it on a double page spread, so that you could see the … Be inspired by the array of things that you could do. Depending on how good a cook you are you might not need a recipe for some of these and they also might inspire recipes of your own.Susan Spungen: The cassoulet toast I'd say is one of the more complex of the toasts, because you actually have to cook something. And when I first approached the book I wanted to do a cassoulet recipe because I thought that's such a great make ahead wonderful winter dish. And then I realized there is just no way to really streamline a cassoulet without really compromising on what it is. I just thought, what if I took the flavors of cassoulet and made them into a delicious hearty toast? You just have to caramelize onions, that's the most complex part of it, and then you take can of big butter beans and then you buy a duck confit leg at the supermarket, which if you look for it it's usually there with the bacon. D'Artagnan makes a great one and a couple other ones. It's almost a real shortcut to the very delicious flavors of cassoulet. And you could serve this actually as a lunch with a green salad, it would be fantastic.Suzy Chase: In your go to pantry list on page 14, you included preserved lemons. I bought my first jar of preserved lemons a few weeks ago. So what is your favorite way to use preserved lemons in a dish?Susan Spungen: Yeah. I think also mentioned that I also love preserved lemon paste, which I think is even easier. Now what you have to remember is that preserved lemons are preserved with salt. So what you're getting is … You actually only use the rind. If you're getting a jar of whole preserved lemons, you don't actually use the pulp. Just scrape out the pulp, which is very almost nonexistent by the time they're preserved. The pip part has been salted and it takes three months to make them, that's why I don't make them myself, I buy them.Susan Spungen: They have a very strong flavor, a little bit like Indian lime pickle if you've ever had that as a condiment, similar. It's quite strong, you don't need a lot and you should always hold back on salting other parts of the dish until you've put them in because they contribute a lot of salt. So I like putting them into dressings and vinaigrettes. I love just a little bit of that preserved lemon paste in maybe a vinaigrette that you might put over fish. Because I love fish with something really zingy. Super zingy, salty, absolutely delicious.Suzy Chase: Over the weekend I made your recipe for clams with chorizo and smoked paprika on page 155. Can you describe this recipe?Susan Spungen: Sure, and thank you for giving me page numbers. Very helpful. I think I might have seen that on Instagram.Suzy Chase: Yes.Susan Spungen: Clams are something that people might walk past in the supermarket or the fish store, and don't underestimate them. Because when you cook clams they release this incredibly powerful flavorful broth that is a little bit of garlic, a little bit of white wine and some clams and you have a flavor bomb. Yeah, I cook this on the stove but I have also done the same thing on a gas grill or a live fire grill. If you have a big cast iron pan you could cook these outside on your grill.Susan Spungen: These are Portuguese flavors really, mixing the idea of a spicy sausage like chorizo with clams. That's a very Spanish and Portuguese flavor combo. And how many ingredients do we have here? One, two, three, four, five, six, seven, eight. Eight ingredients, quite a short list. Some cherry tomatoes, they help break down into a delicious sauce, and then just grill or toast some yummy bread and you have a great meal that you can stick in the middle of the table and have a messy feast with a couple of friends.Suzy Chase: And you can dip your bread in that broth.Susan Spungen: So good. Or let me give you another idea, another way to serve this, put a big piece of bread in four bowls and then spoon this over and let people eat the clams and then eat that soaked bread. Delicious.Suzy Chase: My gosh, okay, I'm going to write that down. Now for my segment called My Favorite Cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Susan Spungen: Well, lately I've been thinking about some of the books that I've kept over the years and I don't know if it's definitely my only all-time favorite, but a book that had a big influence on me early in my career was a book called Cucina Fresca written by Evan Kleiman, who's now on the radio, and Viana La Place.Suzy Chase: I love her.Susan Spungen: Yeah, and they had a series of books but Cucina Fresca was the first. And it was a revelation to me at the time because the recipes were so straightforward and simple and they were really based on mostly Tuscan ideas, and that's a sensibility that really appeals to me where less is more and true farm to table cooking. It just always inspired me. It taught me how to be simple.Suzy Chase: Where can we find you on the web and social media?Susan Spungen: Well, my website is my name, so just type in susanspungen.com or just Susan Spungen, it should come right up, and that's S-P-U-N-G-E-N, I'm used to always spelling my name because it's a little hard to figure out. And on social media, same thing, @susanspungen on Instagram, Twitter, Facebook, everything.Suzy Chase: Thanks so much for coming on Cookery by the Book podcast.Susan Spungen: Thanks for having me.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Kale and Prosciutto-Wrapped Chicken, to desserts such as Chamomile Flan, the dishes are seasonal classics with a twist. Her meals are vegetable-forward and always appealing. Filled with practical tips and Susan's “get-ahead” cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests. SUSAN SPUNGEN is a cook, food stylist, recipe developer, and author. She was the food editor at Martha Stewart Living from its founding in 1991 to 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It's Complicated, and Eat Pray Love. She is the author of Recipes: A Collection for the Modern Cook, What's a Hostess to Do?, and Short Stack Editions' Strawberries. She also co-authored Martha Stewart's Hors d'Oeuvres Handbook, which was a bestseller. She lives in New York City and East Hampton, New York. susanspungen.com / facebook: susanspungen1 / instaram: susanspungen --- Support this podcast: https://anchor.fm/steve-richards/support

From working as the first food editor at Martha Stewart Living to styling the food on Julie & Julia and It’s Complicated to writing cookbooks, Susan Spungen always has a lot on her plate. Her biggest project of late? She’s released her new cookbook Open Kitchen: Inspired Recipes for Casual Gatherings. Susan sat down with host Kerry Diamond to talk about her journey in the food world, the freelance life, and her beloved banana bread recipe. Plus, Jodi Liano, the founder of San Francisco Cooking School, tells us why she thinks SFCS Pastry Director Nicole Plue is the Bombe! Thank you to the Wines of Rioja for supporting this episode. 

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author, food stylist and professional recipe developer Susan Spungen. Todd and Susan discuss her new book, Open Kitchen, and the secrets to being a good host. Plus, Susan shares a very special Julia Moment.Inside Julia's Kitchen is powered by Simplecast.

Recipe developers, cookbook authors and food styling icons Susan Spungen and Erin McDowell sit down to chat about what goes into the process of creating the perfect recipe and making it gorgeous. Susan comes from the realm of print media serving as the inaugural food editor of Martha Stewart living, transitioning to becoming one of the most well known food stylists in the game. Erin comes from the world of digital, building up her name as a contributor to Food52 and since then expanding to everywhere from NYT Cooking to PureWow. We cover their careers from Erin’s breathtaking New York Times pie spread to Susan's experiences of food styling not one, but two Meryl Streep movies.Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!The Feedfeed is powered by Simplecast. 

It's the night of stars! What a star-studded episode we have this week, as we are joined by rising star comedian Naomi Spungen as we punch up the Netflix star-packed flick "Velvet Buzzsaw", a movie about the pretentious world art dealing, and the cruel fates that await them.

Episode 53: 1979, Amy tells us about the Enfield Poltergeist, and Joe tells us about Rod Stewart stealing other people’s music, the crazy death of Sid Vicious and his rogue ash spreading, and of course the great Normal Fell starring in the greatest spin off ever: The Ropers and more! Season 3, Episode 26: 1979 Part 1! Part of the Queen City Podcast Network: www.queencitypodcastnetwork.com. Credits Include:  Popculture.us, Wikipedia, IMDB & Youtube.  Information may not be accurate, as it is produced by idiots. Music by MATT TRUMAN EGO TRIP, the greatest American Band. Click Here to buy their albums! Donate to American Timelines on Patreon! We’ll make more podcasts and make them better!

THE AUDIO IN THIS EPISODE IS VERY BAD. It's Christmas time! Baby Jesus has been stolen from a Cook County Community Center nativity scene in Chicago, Illinois. Five community members have been implicated in the crime and will plead their innocence on today's special Christmas episode of AOKOKAOKOKAA. The microphone sucks on this episode and I'm sorry for that. Featuring: Ian Erickson, Naomi Spungen, Lindsay Lucido, Meggie Gates, Zachary Grey Phelps

È il 1978. Martha Lerman è cameriera al mitico Chelsea Hotel. Ha collezionato negli anni “cimeli” appartenenti a grandi star, oggetti che hanno lasciato nelle stanze una volta esaurito il loro soggiorno in albergo. Nel 1978 Martha ha puntato  la rock star Sid Vicious, al quale vorrebbe tanto "sottrarre" qualcosa. Il 12 ottobre 1978, però, Nancy Spungen fidanzata di Vicious, viene ritrovata massacrata in una camera dell'albergo... e Martha, per la prima volta, rischia di non riuscire a trafugare il suo cimelio.

This week I sat down with Naomi Spungen. Naomi talks about losing her virginity and a hiking trip in Israel that ended with a nasty surprise. Naomi runs a show called Just Us Gals at Sleeping Village in Chicago. Follow her on Instagram: https://www.instagram.com/naomundo Our live story is a Ladylike Classic that comes from Melody Kamali. Melody tells the story of a two week long bender that came to a head with a disastrous first date. Truly not for the faint of heart. Melody is a writer and comedian based in Brooklyn. Follow her at www.melodykamali.com or on any social media @melodykamali The Ladylike Podcast is produced by Gena Gephart: www.instagram.com/genagephart Theme song is Type of Wound by Natalie Grace Alford: https://nataliegracealford1.bandcamp.com Follow Ladylike: www.facebook.com/ladylikechicago www.instagram.com/ladylikechicago twitter.com/ladylikechicago Contact us: ladylikechicago@gmail.com

Bilden av Sid Vicious är fortfarande den av en cool, stilbildande punkikon. Och den av hans flickvän Nancy Spungen som missbrukaren som splittrade Sex Pistols. Detta trots att Vicious antas ha knivdödat Spungen på Chelsea Hotel i New York 1978. Med utgångspunkt i varför en svensk djurpark i modern tid döper en järv till Sid Vicious nystar Anna Charlotta Gunnarson och sidekicken David Silva i mytbildningen kring kända och okända kvinnor och män. Hur styrs vi av könsroller och normer? Av manligt och kvinnligt?

Bilden av Sid Vicious är fortfarande den av en cool, stilbildande punkikon. Och den av hans flickvän Nancy Spungen som missbrukaren som splittrade Sex Pistols. Detta trots att Vicious antas ha knivdödat Spungen på Chelsea Hotel i New York 1978. Med utgångspunkt i varför en svensk djurpark i modern tid döper en järv till Sid Vicious nystar Anna Charlotta Gunnarson och sidekicken David Silva i mytbildningen kring kända och okända kvinnor och män. Hur styrs vi av könsroller och normer? Av manligt och kvinnligt?

This week we talk about the lives of Sid Vicious and Nancy Spungen, the rise and fall of The Sex Pistols, and the murder that shook the music scene. See acast.com/privacy for privacy and opt-out information.

How do you become an A-list food stylist? Susan Spungen, one of the most in-demand food stylists around, shares the details of her fascinating career. She was the founding Food Editor of Martha Stewart Living and co-authored Martha's Hors D’Oeuvres Handbook; she frequently contributes to Bon Appétit and Food & Wine; and she brought delicious dishes to life in the films Julie & Julia, It’s Complicated, and Eat, Pray, Love. Patrick Diamond, a member of the Surfrider NYC executive committee and the campaign lead for the Rise Above Plastics initiatives, calls in to talk about bag bans and ways to break your single-use plastic habit.

Lizz Winstead is my guest and she has a out that feels "origin story-esque." And, surprise, guess who is into politics? A lot? , Minneapolis comedian, creator of The Daily Show and Air America. She knows more than I will EVER know about politics. I couldn’t sound less informed, tune in. She has a new book out … Get it. Enjoy this.   Donation Button, if you would, is on or   NOTES:This is the last ep recorded from apt in NYC in Janueary, 2012Follow Lizz on Twitter She meant Helen Mirrin. is lovely. Here’s a great picture of both of them. Credits: Audio leveling by Music is by Website design by : who has his own   Apps are available with the bonus contest: or   My websites are and Review the show on Feel free to e me.