The Cherry Bombe Network

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頻道 • 3 個節目

飲食

飲食

每兩星期更新
飲食

飲食

每星期更新
飲食

飲食

每星期更新

5日前

The Tuscan Life With Cookbook Author Amber Guinness

Today’s guest is Amber Guinness—cookbook author and co-founder of The Arniano Painting School. Amber grew up in the Tuscan countryside, where food was a way of life and meals were all about gathering, generosity, and instinct. Amber joins host Kerry Diamond to talk about her latest book, “Winter in Tuscany: Cozy Recipes and the Quanto Basta Way,” and the philosophy that guides her cooking: quanto basta, or “as much as you need.” It’s a beautifully simple idea that encourages cooks to trust themselves, embrace imperfection, and focus on flavor over formulas. Amber shares stories from her childhood in rural Italy, her time working at London’s iconic River Cafe, and how she came to host intimate painting retreats at her family home, where she cooks for guests using recipes passed down through generations. The two also dive into Amber’s favorite dishes, from lemony meatballs and “drunk” spaghetti to cozy lentil stews and emergency pantry pasta. Plus, Amber talks about writing three books in three years, the magic of Tuscan olive oil, and why sometimes the simplest meals are the most memorable. Click here for Amber’s Sausage, Lentil, & Chickpea Stew recipe. This interview was recorded at Newsstand Studios at Rockefeller Center. Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Amber: Instagram, The Arniano Painting School, "Winter in Tuscany" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

5日前

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47 分鐘
3月23日

Ham El-Waylly Wants To Cook With Ms. Rachel And Lady Gaga

Today’s guest is Ham El-Waylly—chef, recipe developer, restaurateur, and author of the new cookbook “Hello, Home Cooking: Doable Dishes for Every Day.” Ham is also the co-founder of the Brooklyn restaurant Strange Delight and part of an NYC culinary power couple with his wife, Sohla El-Waylly. Ham joins host Kerry Diamond to talk about growing up in Doha, watching “Yan Can Cook” on repeat, meeting Sohla at the Culinary Institute of America, being a girl dad, and his restaurant life. He also shares the story behind some of his favorite “Hello, Home Cooking” recipes, including a nostalgic Brazilian-inspired dessert, a viral-ready date fudge, and a silky tahini-tofu dip. (Click here for the tahini-tofu dip recipe.) This interview was recorded at Newsstand Studios at Rockefeller Center. Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ham: Instagram, Strange Delight, "Hello, Home Cooking" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

3月23日

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43 分鐘
3月11日

Ballymaloe House Pastry Chef JR Ryall Wants Everybody To Be Happy

Today’s guest is JR Ryall, head pastry chef of the legendary Ballymaloe House in County Cork, Ireland. JR has been part of the Ballymaloe family since he was a teenager and has spent more than two decades helping carry forward the restaurant’s extraordinary culinary legacy. He’s also the author of the beautiful cookbook, “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland.” JR joins host Kerry Diamond to talk about his favorite legendary women, including Diana Kennedy and Myrtle Allen, meeting Irish icon Darina Allen for the first time, his recent pop-up at King restaurant, the power of a poached egg, and the importance of doing things that make you–and others–happy. He also shares his thoughts on the current Irish cultural renaissance. Click here for JR’s Chocolate Éclair recipe Listen to our past episodes with Darina Allen on Radio Cherry Bombe and JR Ryall on She’s My Cherry PieOur new Mom’s the Bombe issueThe Jubilee Business Owners Pass application Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

3月11日

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47 分鐘
3月16日

Life, Love & How To Peel Garlic With Goodstory’s Lydia Keating And Hot Side’s Max Baroni

Today’s guests are Lydia Keating and Max Baroni—content creators whose worlds span storytelling, cooking, and social media. Lydia is the founder of the Goodstory run club and is known for her thoughtful approach to online life and community-building. Max is a chef and author of the Hot Side Substack, where he shares approachable recipes and kitchen know-how. Lydia and Max join host Kerry Diamond to share the story of how they met (during Lydia’s not-so-successful tryout at the Michelin-starred Four Horsemen in Brooklyn). They also talk about their unconventional paths—Lydia’s journey from rowing at Yale and Hollywood comedy hopeful to marathon runner and creator, and Max’s route from sandwich shop cook to Substack and social media—plus, Lydia’s time at the legendary Ballymaloe Cookery School, and Max’s decision to bypass a formal culinary education. Thank you to Kerrygold and Peter Som’s “Family Style” cookbook for supporting our show. This interview was recorded at Newsstand Studios at Rockefeller Center. Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Lydia: Instagram, Goodstory More on Max: Instagram, Substack More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

3月16日

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1 小時 7 分鐘
20/09/2025

Chocolate Madeleines With Food Writer Aleksandra Crapanzano

Today’s guest is Aleksandra Crapanzano—journalist, cookbook author, and screenwriter. Aleksandra grew up between New York and Paris, experiences that shaped her lifelong love of French food. She’s the author of several books, including her forthcoming, “Chocolat: Parisian Desserts and Other Delights.” Aleksandra joins host Jessie Sheehan to share memories of her Parisian childhood (and the beloved crêperie she and her dog frequented after school), her serendipitous path into food writing, and what sets French and American home baking apart (such as using sugar as a seasoning to the rare use of vanilla). Plus, the duo walk through the Chocolate Madeleines recipe from her new book. Click here for Aleksandra’s Chocolate Madeleines recipe. Thank you to California Prunes for their support. Get The Italy Issue here! Join the Jubilee L.A. waitlist here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Aleksandra: Instagram, website, “Chocolat” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

20/09/2025

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48 分鐘
15/03/2025

Éclairs With Ballymaloe House Pastry Chef JR Ryall

Today’s guest is JR Ryall, the head pastry chef at Ballymaloe House Hotel, a renowned luxury property in County Cork, Ireland. He’s also the author of the 2022 cookbook “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland” and is known for showcasing local, high-quality ingredients in his elegant desserts. JR joins host Jessie Sheehan to chat about his earliest memories of Ballymaloe House, the bread-baking class that ignited his passion, and the hotel’s legendary dessert trolley. He also shares expert tips on making the perfect chocolate éclairs, from achieving crisp choux pastry to balancing the perfect glaze. Click here for JR’s Chocolate Éclairs recipe. Thank you to Ghirardelli Professional Products for supporting our show. For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

15/03/2025

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1 小時 11 分鐘
01/03/2025

Banana Bread With Ellen King Of Hewn Bread

Today’s guest is Ellen King, co-owner of Hewn Bread in Illinois and the author of the 2018 cookbook, “Heritage Baking.” Hewn is beloved for its dedication to heritage grains and traditional bread-making techniques. With locations in Evanston, Libertyville, and Winnetka, it’s become a community staple, and Ellen’s work has earned national recognition. Ellen joins host Jessie Sheehan to share her journey from discovering truly good bread in Norway to the influence Chad Robertson’s “Tartine Bread” had on her craft to her underground bread club. Then, the duo walk through Ellen’s banana bread recipe from “Heritage Baking,” and the baker shares her trick for getting extra moist and flavorful loaves. Click here for Ellen’s Banana Bread recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Ellen: Hewn Bread, website, “Heritage Baking” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

01/03/2025

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39 分鐘
08/03/2025

Baking & Breaking Bao With Pastry Chef Clarice Lam

Today’s guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times’ Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry. She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice’s book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice’s Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Clarice: Instagram, “Breaking Bao” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

08/03/2025

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39 分鐘
18/10/2025

Gluten-Free Focaccia With Aran Goyoaga Of Cannelle Et Vanille

Aran Goyoaga is back on the pod! Aran is a celebrated baker, stylist, photographer, and one of the leading experts in gluten-free baking. You probably know her from her blog, Cannelle et Vanille, her bestselling cookbooks, and her beautiful, light-filled photography. She joins host Jessie Sheehan to chat about her brand new book, “The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries.” Aran shares about her childhood growing up in the Basque region in Spain and her grandparents’ bakery, the beloved brioche buns filled with cream that sparked her love of baking, and her introduction to breadmaking in culinary school. The duo also dive into the challenges of developing gluten-free breads versus pastries, and Aran walks Jessie through her Gluten-Free Rosemary Focaccia recipe from her new book. Click here for Aran’s Gluten-Free Rosemary Focaccia recipe. Thank you to Diamond Nuts & California Prunes for their support. Get The Italy Issue here! Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Aran: Instagram, website, “The Art of Gluten-Free Bread” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

18/10/2025

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51 分鐘
22/11/2025

Pecan Pie With Pie Expert Erin Jeanne McDowell

We’re thrilled to have Erin Jeanne McDowell back on the show! Erin is a baker, teacher, video host, and cookbook author known for her joyful approach to baking and her unparalleled pie expertise. She’s the author of “The Fearless Baker,” “The Book On Pie,” and “Savory Baking,” and hosts the “Happy Baking” YouTube series. She also writes a Substack newsletter of the same name. Erin joins host Jessie Sheehan to talk about her lifelong love of pie—thanks to her grandmother’s kitchen—and some of the very first pies she ever baked. Then, they dive deep into Erin’s Black-Bottom Pecan Pie from “The Book On Pie.” Erin shares her expertise on everything from achieving your perfect butter-piece size (if you know, you know) to rolling, crimping, parbaking, and building that delicious black-bottom layer. Whether you’re prepping for Thanksgiving or simply love learning from one of the greats, this episode is the ultimate pie master class. So, grab your rolling pin—this is a conversation you won’t want to miss. Click here for Erin’s Black-Bottom Pecan Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Erin: Instagram, Substack, YouTube, “The Book On Pie” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

22/11/2025

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1 小時 8 分鐘

Celebrating women & cool creatives in the world of food & drink.