A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Content provided by Cherry Bombe and The Cherry Bombe Podcast Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cherry Bombe and The Cherry Bombe Podcast Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
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Classic Black & White Cookies With Tova Du Plessis Of Essen Bakery
Manage episode 422545104 series 3488356
Content provided by Cherry Bombe and The Cherry Bombe Podcast Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cherry Bombe and The Cherry Bombe Podcast Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Pastry Chef Tova du Plessis is the founder of Philadelphia’s Essen Bakery, which specializes in traditional Jewish pastries and sweets. Tova left Johannesburg to study medicine in the U.S., and wound up making a hard pivot to the world of baked goods. She joins host Jessie Sheehan to share her thoughts on unique ingredients she loves (like glucose syrup and orange oil), soft butter, rotating your sheet pans, chilling your dough, and being patient with emulsifications. She also talks through the particulars for making her classic black & white cookies.
Thank you to Plugrà Premium European Style Butter for supporting our show.
For more information about the OpenTable Sit With Us Series, click here.
Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Tova: Instagram, Essen Bakery, Essen on Goldbelly
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes
Subscribe to Cherry Bombe Magazine here
80 episoade
Distribuie
Manage episode 422545104 series 3488356
Content provided by Cherry Bombe and The Cherry Bombe Podcast Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cherry Bombe and The Cherry Bombe Podcast Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Pastry Chef Tova du Plessis is the founder of Philadelphia’s Essen Bakery, which specializes in traditional Jewish pastries and sweets. Tova left Johannesburg to study medicine in the U.S., and wound up making a hard pivot to the world of baked goods. She joins host Jessie Sheehan to share her thoughts on unique ingredients she loves (like glucose syrup and orange oil), soft butter, rotating your sheet pans, chilling your dough, and being patient with emulsifications. She also talks through the particulars for making her classic black & white cookies.
Thank you to Plugrà Premium European Style Butter for supporting our show.
For more information about the OpenTable Sit With Us Series, click here.
Hosted by Jessie Sheehan
Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt
Edited by Jenna Sadhu
Content Operations Manager Londyn Crenshaw
Recorded at CityVox Studios
She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.
More on Tova: Instagram, Essen Bakery, Essen on Goldbelly
More on Jessie: Instagram, Salty, Cheesy, Herby, Crispy Snackable Bakes
Subscribe to Cherry Bombe Magazine here
80 episoade
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Similar cu She's My Cherry Pie
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
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…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
A podcast about craft, career, and creativity from Proximity Media, the production company that helped bring you Creed III, Judas and the Black Messiah, Space Jam: A New Legacy, Black Panther: Wakanda Forever podcast and soundtrack, and more. New episodes every Sunday.
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continue reading
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continue reading
Tangentially Speaking is dedicated to the idea that good conversation is organic, uncensored, revelatory, and free to go down unexpected paths with unconventional people. chrisryan.substack.com
…
continue reading
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…
continue reading
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Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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