Radio Cherry Bombe

Today’s guest is Molly Irani, co-founder and chief culture officer of the award-winning Chai Pani Restaurant Group in Asheville, North Carolina, and author of the new book, “Service Ready: A Story of Love, Restaurants, and the Power of Hospitality.” Back in 2009, Molly and her husband, Meherwan, were facing an uncertain future during the financial crisis when he proposed something unexpected: opening an Indian street food restaurant. Molly was shocked, but, ever the optimist, she ultimately said yes. Her leap of faith changed everything. Molly joins host Kerry Diamond to talk about what it really took to get Chai Pani off the ground, including writing a business plan detailed enough to win over landlords, navigating financial risk, and learning the realities of restaurant life on the fly. They also dive into Molly’s new book and the lessons she’s learned about leadership, resilience, and building a people-first business. This interview was recorded at Newsstand Studios at Rockefeller Center. Cherry Bombe on SubstackOur new Mom’s the Bombe issueSign up to hear Molly at Wednesday’s member meeting on Zoom Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Molly: Instagram, Chai Pani, "Service Ready" book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

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

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

Today’s guest is Ruthie Rogers, the legendary chef and restaurateur behind The River Cafe in London, and she joins host Kerry Diamond to talk about her latest book, “Table 4 at The River Cafe.” Inspired by her popular podcast, “Ruthie’s Table 4,” the book features conversations with the likes of Nigella Lawson, Tina Fey, Greta Gerwig, Alice Waters, Tracey Emin, and dozens of other forces from the worlds of art, music, film, and food. Ruthie shares the story of how The River Cafe began as a humble sandwich shop and evolved into a global culinary institution, the lessons she’s learned from nearly 40 years of running a restaurant, and why curiosity and kindness matter when hiring and mentoring the next generation of cooks. She also reflects on the power of food memories, what she’s discovered after more than 200 podcast interviews, and why so many people talk about their grandmothers when discussing the meals that shaped them. Plus, Ruthie reveals her comfort food (spoiler: it involves tomatoes, pasta, and butter), the River Cafe dishes that will never leave the menu, and the food world hero she’d want with her on a desert island. Click here for the Rigatoni With Cavolo Nero & Olive Oil recipe from The River Cafe London. Thank you to 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 Ruthie: Instagram, The River Cafe, “Table 4 at The River Cafe” book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

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

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

Today’s guest is Sana Javeri Kadri, the founder of Diaspora Spice Co. and author of The Diaspora Spice Co. Cookbook. Sana and her team spent six years working on the book, and she joins host Kerry Diamond to talk about the care that went into collecting 85 recipes from Diaspora Co.’s farm partners over the course of a four-month tour, and translating them into home cook-friendly versions. The result is a beautiful book that pays tribute to the farmers and the spices for which Diaspora is known and loved. They also talk about Sana getting her start as a baby gay in the Bay Area, the business lessons she’s learned along the way, and what’s made a big difference to her mental health. Click here for Sana’s Singju (Manipuri Cabbage Salad) recipe from "The Diaspora Spice Co. Cookbook" GoFundMe for There/There, the new bar in the former Friends and Family spaceCherry 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 Sana: Instagram, Diaspora Spice Co., "The Diaspora Spice Co. Cookbook" More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Britton Smith—Broadway actor, Tony Award winner, activist, and frontman of the band Britton & The Sting. Britton is a founding member of the Broadway Advocacy Coalition, the arts-and-activism organization that received a Special Tony Award in 2020. Onstage, he’s appeared in shows like “Shuffle Along,” “After Midnight,” and “Be More Chill.” Offstage, he’s building something entirely his own. Britton joins host Kerry Diamond to talk about growing up in Texas, moving to New York at 18, and the path that led him to a Tony Award for advocacy. They also dive into Britton’s music career and his group, Britton & The Sting, which was born after a mysterious taxi driver told him, “You need to start a band.” Britton & The Sting’s new album, “Return to Mama,” explores water as teacher, spirit, and guide. Visit here for tickets to their free World Water Day Concert on Friday, March 27th Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue More on Britton: Instagram, Britton & The Sting, Broadway Advocacy Coalition More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Padma Lakshmi—TV host, executive producer, bestselling cookbook author, and longtime friend of Cherry Bombe. Padma has a brand new show debuting Wednesday on CBS—“America’s Culinary Cup.” Not only is she the host, but she’s also the creator and executive producer of what she hopes will become America’s most prestigious culinary competition. One talented chef contestant will not only take home bragging rights, but a $1 million prize and a gleaming gold trophy. Padma joins host Kerry Diamond to discuss her return to culinary competitions after 19 seasons of “Top Chef,” the unique touches that make “America’s Culinary Cup” distinctive, how she chose judges Michael Cimarusti and Wylie Dufresne, and why you won’t see her on “Survivor” any time soon. Click here for Padma’s Tagine-Inspired Chicken recipe from her new cookbook, “Padma’s All American.” 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 Padma: Instagram, "America's Culinary Cup", “Padma’s All American” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Ella Quittner, journalist, mom-to-be, and the author of the wildly inventive cookbook “Obsessed With the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests.” Ella is known for her rigorous (some might say obsessive) recipe testing and her sharp, funny writing, which has appeared everywhere from The New York Times and New York Magazine to Food52, where her “absolute best” tests first gained a cult following. Ella joins host Kerry Diamond to talk about leaving a high-powered Wall Street career for food media, why arguing about the “best” way to make something is actually a gift to curious cooks everywhere, and how her brilliant and quirky cookbook came together. Ella also shares about writing screenplays, working in a TV writers’ room, growing up with journalist parents, her lifelong tendency toward obsession, and the joyful chaos of promoting a debut cookbook while expecting her first baby. Ella’s Braised Tomato-Butter Cabbage recipeOur new Mom’s the Bombe issueThe Jubilee Business Owners Pass application Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ella: Instagram, “Obsessed With The Best” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today, we’re re-airing one of our favorite Radio Cherry Bombe episodes. Ina Garten joins host Kerry Diamond to talk about her memoir, “Be Ready When The Luck Happens.” Ina shares what she learned about herself while writing the memoir, why she included stories about her unhappy childhood, overcoming hardships with her husband Jeffrey, and their decision not to have children. She also talks about her “leap before you look” philosophy, how Oprah Winfrey inspired the title of the book, the early Barefoot Contessa days in the Hamptons, and why she’s “the worst kind of childless cat lady.”Pre-order our new Mom’s the Bombe issueJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Ina: Instagram, website, “Be Ready When The Luck Happens” memoirMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today’s guest is Alyse Whitney, the author of “Big Dip Energy,” a celebration of dips for parties, dinner, dessert, and everyday life, and a host and judge on food TV shows including “Easy-Bake Battle,” “Pressure Cooker,” and “Chopped.” Alyse joins host Kerry Diamond to talk about her path from entertainment journalism to food media and how her love of hosting and feeding people became the foundation for her career. They also discovered on air that they both went to the State University of New York (SUNY) at Plattsburgh (go, Cardinals!), and they reminisce about college life near the Canadian border, Montréal adventures, and, of course, poutine. Alyse shares the story behind her cookbook, what it was like working on Chrissy Teigen’s Cravings, her signature joyful style, and her approach to entertaining that’s all about fun, flavor, and not taking things too seriously.In the second half of the episode, we’re sharing Alyse’s powerful solo talk from Cherry Bombe’s first-ever Jubilee conference in Los Angeles, where she opens up about identity, perception, fatphobia, and what it means to take up space—on the page, on TV, and in real life—exactly as you are.Order The Cake IssuePre-order our Galentine’s Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Alyse: Instagram, “Big Dip Energy” cookbookMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today’s guest is Nyesha Arrington, one of the stars and judges of Fox’s hit competition series “Next Level Chef.” Nyesha is one of the most inspiring chefs in the culinary world today—known not only for her talent and leadership, but also for her commitment to wellness, longevity, and changing the way chefs think about mental and physical health. Season 5 of “Next Level Chef” just kicked off, and if you haven’t seen the show’s iconic three-level set (yes, it’s real, not AI), you’re in for a treat.Nyesha joins host Kerry Diamond to talk about the show, past standout contestants (and Cherry Bombe pod alums) like Gabrielle “Gabi” Chappel and Reenie Karim, the practical tools she uses to keep wellness “top of mind and top of calendar,” their California farmer’s market obsessions (citrus! avocados! dates!), her award-winning LAX restaurant Native by Nyesha, and the hobby she’s fallen in love with: golf. Order The Cake IssuePre-order our Galentine’s Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Nyesha: Instagram, "Next Level Chef", websiteMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today’s guest is Natasha Pickowicz—pastry chef, author, community builder, and one of Cherry Bombe’s most beloved cover stars. Natasha is back on the show to celebrate her brand-new cookbook, “Everyone Hot Pot: Creating the Ultimate Meal for Gathering and Feasting,” a deeply personal and joyful exploration of hot pot as food, ritual, and a way of bringing people together. Known for her iconic cakes and her debut book “More Than Cake,” Natasha’s move into savory cooking is a surprising and meaningful next chapter.Natasha joins host Kerry Diamond to talk about why hot pot felt like the right subject for her second book, how growing up with a Beijing-born mom shaped her relationship to food, and why communal meals matter more than ever right now. They discuss what hot pot actually is (and how easy it can be to do at home), the magic of interactive cooking at the table, and how hot pot adapts effortlessly to different cultures, diets, budgets, and occasions. Plus, Natasha shares what’s always in her fridge, her love of playlists and long walks, her journaling habit, her collaboration with her artist mother on the book’s illustrations, and why mistakes are essential to growth.Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Natasha: Instagram, website, "Everyone Hot Pot" cookbookMore on Kerry: Instagram

Today’s guest is India Doris, the chef and co-owner of Markette, one of Manhattan’s most exciting new restaurants. Born and raised in West London, India has been cooking in professional kitchens since she was 15 and has built a remarkable career defined by ambition, grit, and deep respect for craft. After honing her skills in European fine dining kitchens and working closely with the late, beloved chef James Kent in New York, India is now stepping fully into her own with Markette—and its late-night cocktail bar downstairs, The Argyle.India joins host Kerry Diamond to talk about her journey from knocking on alley doors for a kitchen job as a teenager to opening her first restaurant in New York City. They discuss being one of the only women in professional kitchens early in her career, learning leadership and empathy from James Kent, and why staying humble is essential, no matter how much success comes your way. India also shares how sports shaped her competitive drive, why teamwork matters more than ego, and her mantra for young cooks.Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on India: Instagram, Markette, The ArgyleMore on Kerry: Instagram

Happy New Year, Bombesquad! For our first episode of 2026, we’re kicking things off with Wishbone Kitchen’s Meredith Hayden, the cookbook author, recipe developer, and private chef who happens to be one of the biggest culinary stars around right now. Meredith is known for her intuitive approach to home cooking, her seasonal sensibility, and her thoughtful way of blending food, style, and everyday life.Meredith joins host Kerry Diamond to talk about the success of her debut cookbook and why she’s focused on work-life balance as she heads into a milestone birthday—Meredith turns 30 this month. They also discuss her meal kit collaboration with Home Chef, the story behind the name Wishbone Kitchen, her love of farmers markets, the best meal she ate in 2025 (hello, Firenze), and whether she relates more to Martha or Ina. Plus, Meredith shares what she’s streaming, what’s always in her fridge, and what she can’t wait to eat on her upcoming trip to Japan. Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyCheck out Meredith's Home Chef collab on ShopMyMore on Meredith: Instagram, Home Chef x Wishbone Kitchen, Substack, “The Wishbone Kitchen Cookbook”More on Kerry: Instagram

For our last episode of 2025, we’re bringing you a special episode recorded live at Cherry Bombe’s Jubilee conference in Los Angeles this September. Molly Baz, the cookbook author, recipe developer, and entrepreneur, joins host Kerry Diamond on the Jubilee stage for a thoughtful and candid conversation.Molly talks about coming into her own creatively in L.A., building her food businesses from the ground up, learning when to ask for help and trust collaborators, and how she dealt with losing her home in the L.A. fires this past January.Molly and Kerry were introduced by Sara Kramer of the restaurant Kismet in L.A.Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Molly: Instagram, websiteMore on Kerry: Instagram

Today’s guest is Romilly Newman, the chef, food stylist, creative host, and style icon who’s been captivating the culinary world since she was just 11 years old. A former Cherry Bombe intern, Romilly has grown into a singular creative voice, known for her impeccable taste, thoughtful hosting, and romantic approach to everyday life. Romilly joins host Kerry Diamond to discuss whether the potluck is dead, why she prefers manifestations over resolutions, why communication is essential when hosting dinner parties, and whether she’s a Martha or an Ina. Thank you to JW Marriott for supporting this episode. This episode was recorded at Newsstand Studios at Rockefeller Center.Jubilee NYC 2026 Scholar Application here, tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Romilly: InstagramMore on Kerry: Instagram

Today’s guest is Carla Henriques, the international group executive pastry chef for the Hawksmoor restaurant group. Nicknamed the “Queen of Puddings” by her colleagues, Carla has helped shape Hawksmoor’s popular dessert menu, from its legendary sticky toffee pudding to seasonal British classics and inventive ice creams.Carla joins host Kerry Diamond to talk about growing up in Lisbon, how her mom’s job in a bakery influenced her own career, and how she took the bold step of moving to London to pursue a job in the culinary world. They also dive into British puddings, Portuguese pastries, sustainability, leadership, and why desserts deserve as much care and creativity as any savory course. Also, this is Carla’s very first podcast! (You crushed it, Carla.) Click here for Hawksmoor’s Sticky Toffee Pudding recipe. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Carla: Instagram, HawksmoorMore on Kerry: Instagram