The Cherry Bombe Network

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8月10日

Caroline Chambers

Today’s guest is cookbook author, recipe developer, Substack superstar, Cherry Bombe cover star, and mom of four Caroline Chambers. She joins host Kerry Diamond to talk about “Make It Fast,” the second book in her “What to Cook When You Don’t Feel Like Cooking” series. They chat about her wildly popular Substack (and how that platform’s evolving), her paper towel-free household (which includes four boys), her love of recipe feedback, how Ina taught her how to cook when she couldn’t afford culinary school, and her spirited mom, aka Crash. Join Caro and Kerry on her cookbook tour in Washington, D.C. Make Caroline’s Lasagna-Vibes Turkey Zucchini Skillet Thank you to Little Spoon for supporting our show. Listeners get 30% off their first order at littlespoon.com/CHERRY. Sign up for our free Radio Cherry Bombe newsletter at cherrybombe.substack.com Follow Caroline on Instagram Follow Kerry on Instagram
2023/11/27

Dishing On Julia Is Back! With Chef Eric Ripert And Max “Julia” Creator Daniel Goldfarb

For today’s show, we’re sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe’s Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she’d go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it’s an actual French chef, the world-renowned Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years. Hosted by Kerry Diamond Executive Producers Catherine Baker & Yasmin Nesbat Associate Producer & Editor Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studio
2025/03/22

Baking Baguettes With Melissa Weller Of “Very Good Bread”

Today’s guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta’s in New York City. She returns to the show to share her expertise on this iconic French bread. Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan’s “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home. Click here for Melissa’s Baguette recipe. Thank you to Ghirardelli Professional Products for supporting our show. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here. Subscribe to our baking newsletter. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Melissa: Instagram, website, “Very Good Bread” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
2025/11/08

Millionaire’s Shortbread With A Twist From Kat Lieu Of Modern Asian Baking

Today’s guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She’s the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it. The duo also talks about Kat’s journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire’s Shortbread, a spin on the classic Millionaire’s Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache. Click here for Kat’s Crazy Rich Billionaire’s Shortbread 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 Kat: Instagram, website, "108 Asian Cookies" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
2024/06/06

Groundcycle Founder Vivian Lin Wants You To Compost For A Better World

During the pandemic, Vivian Lin was a sustainably-minded young architect living at home in New York City with her parents. She was working for a top international firm and decided to launch a compost company on the side. In just a few months, Vivian left her promising career behind and dedicated herself full-time to her fledgling business, Groundcycle. At the time, New York City had canceled compost collections. “I felt a sense of urgency,” she tells host Abena Anim-Somuah. “Everything was going to landfill.” Vivian shares the story of how Groundcycle has expanded to more of a closed-loop system. The company now picks up compost from residents, events, and small businesses including restaurants, coffee shops, and florists, and delivers vegetables from their farm partners. They also do food rescue, launched a zine called Seedlin, and hosted a zero-waste bake sale. Tune in to learn more about Vivian and Groundcycle. Don’t miss Vivian’s voicemail to her future self. More on Vivan: Groundcycle, website Follow Abena on Instagram Cherry Bombe on Instagram Future Of Food Is You transcripts can be found here Hosted by Abena Anim-Somuah Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios in NYC The Future Of Food Is You is a production of The Cherry Bombe Podcast Network
6月27日

Levain Bakery’s Cookie Queens, Connie McDonald & Pam Weekes

Today’s guests are Connie McDonald and Pam Weekes, the founders of Levain Bakery, the beloved New York bakery known for its signature thick cookies. Levain started as a small bread shop on the Upper West Side in 1995, and has since grown into one of the most recognizable bakeries in the country, with more than 20 locations and fans lined up for their famous chocolate chip walnut cookies. Connie and Pam join host Jessie Sheehan to talk about how they met while training for triathlons, how their bread business began with the support of Anthony Bourdain, and how a call from then-New York Times columnist Amanda Hesser helped put their now-iconic cookie on the map. Connie and Pam also talk about their memoir, “Levain Bakery: A Story of Friendship, Community, and Cookies,” and why community has always been at the heart of Levain. Subscribe to our Substack for more baking news and recipes. Click here to order The Game Changers Issue of Cherry Bombe Magazine. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Levain: Instagram, website, "Levain Bakery" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
2024/06/13

Haricot Vert Accessories Designer Kelsey Armstrong Talks About Her Wearable Poetry & Paris Inspo

Kelsey Armstrong is the artist behind Haricot Vert, the Brooklyn-based jewelry and accessories line. There’s a good chance the coolest person you know has an Haricot Vert earring or necklace or bag in their collection. Kelsey’s pieces, which she calls wearable poetry, feature whimsical charms in unique combinations. Think tiny radishes, sticks of butter, raspberry tarts, shrimp, and more. Host Abena Anim-Somuah chats with Kelsey about the story behind Haricot Vert, how her creativity was sparked during her time in Paris, the new Haricot Vert shop in Brooklyn, and how she creates her signature picto-charms. Kelsey’s advice to fellow creatives: Believe in yourself, keep it simple, don’t overthink things, and if it’s not perfect…it’s okay!⁠ Don’t miss Kelsey’s voicemail to her future self. Visit Cherry Bombe’s Event Calendar for our Summer Series dates, details, and tickets. More on Kelsey: Haricot Vert, website Follow Abena on Instagram Cherry Bombe on Instagram Future Of Food Is You transcripts can be found here. Hosted by Abena Anim-Somuah Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Content Operations Manager Londyn Crenshaw Recorded at CityVox Studios in NYC The Future Of Food Is You is a production of The Cherry Bombe Podcast Network
2025/05/24

Magnolia Bakery’s Famous Banana Pudding With Baker & CEO Bobbie Lloyd

Today’s guest is Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year. Bobbie joins host Jessie Sheehan to share the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia’s famous banana pudding—yes!—the recipe everyone can’t get enough of. Click here for the Magnolia Bakery Banana Pudding recipe. Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. Subscribe to Cherry Bombe Magazine to get our summer issue! Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Bobbie: Instagram, Magnolia Bakery, ”The Magnolia Bakery Handbook of Icebox Desserts” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
2025/03/08

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
1月24日

Chocolate Chip Cookie Deep Dive With Justine Doiron Of Justine Snacks

We’re kicking off our 2026 season with Justine Doiron, the beloved creator behind Justine Snacks. Justine is a cook, recipe developer, and the author of “Justine Cooks,” a New York Times bestselling cookbook. Justine joins host Jessie Sheehan to talk about the path that led to her creative career, her childhood baking hobby, how she made her own wedding cakes, and her early days on TikTok. Then, Justine dives into her “obsessive” chocolate chip cookie behavior and the four recipes she developed for her book, specifically her Tall Rye Guy recipe. She explains how analyzing ingredient ratios changed the way she thinks about texture, spread, and flavor; why ratios matter more than technique; and why she believes cookies are best eaten warm and slightly underbaked. Click here for Justine’s Tall Rye Guy Chocolate Chip Cookie recipe. Order The Cake Issue Pre-order our Galentine’s Day Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Justine: Instagram, website, “Justine Cooks” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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