Radio Cherry Bombe

We have a very special guest making her Radio Cherry Bombe debut today. It’s our CEO, Kate Miller Spencer. Kate is a mom, a fervent supporter of women in the food world, and a longtime media pro who has worked at a number of legacy publications and organizations, including Bon Appétit, Food & Wine, Travel & Leisure, New York Magazine, and Vox Media.Kate joins host Kerry Diamond to talk about life on the business side of food media, championing women in food, and plans for Cherry Bombe’s future. Kate and Kerry also talk about why Cherry Bombe is fundraising after a decade of being bootstrapped and what their community round on Wefunder is all about. Learn more about Cherry Bombe’s Wefunder campaign here. OFFICIAL DISCLOSUREWe are 'testing the waters' to gauge investor interest in an offering under Regulation Crowdfunding. No money or other consideration is being solicited. If sent, it will not be accepted. No offer to buy securities will be accepted. No part of the purchase price will be received until a Form C is filed and only through Wefunder’s platform. Any indication of interest involves no obligation or commitment of any kind.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Kate: Instagram, Cherry Bombe, website

Earlier this month, Maui Chef Lee Anne Wong lost her restaurant, Papa’aina, in the fires that swept through the historic town of Lahaina. The Top Chef alum had opened the restaurant, located at the 122-year-old Pioneer Inn, almost four years ago and was happy to finally have the pandemic behind her. Today, Lee Anne is helping with the relief effort in Maui as part of Chef Hui, a culinary collective making tens of thousands of meals each week for those in need. She joined host Kerry Diamond via Zoom to talk about the relief efforts, how listeners can help, and her desire to rebuild. More on Lee Anne: Instagram, Papa’aina & Pioneer Inn GoFundMe, Chef Hui, Maui Relief FundsRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Gayle Pirie has been co-owner and co-executive chef of San Francisco’s iconic restaurant Foreign Cinema for more than two decades. In today’s episode, she talks with host Kerry Diamond about how she and her husband took over the struggling business after the dot-com bubble popped, and made it into a restaurant that reflected their own passion for food and the arts. Foreign Cinema’s name comes from the 35-millimeter films they show every night, starting at dusk, on the outdoor patio; diners can sit outside and watch while enjoying favorites from Gayle and John’s local, seasonal California-Mediterranean menu. Gayle also talks about her friends and mentors— Alice Waters of Chez Panisse and Edible Schoolyard and the late Judy Rodgers of Zuni Cafe—and shares her take on life in San Francisco right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Gayle: Instagram, Foreign Cinema, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”For more than two decades, Caroline Styne has been a force in the L.A. restaurant world. She and her business partner, Chef Suzanne Goin, opened restaurants including Lucques and a.o.c. that defined what we think of as California food today: small plates, market-driven menus, relaxed elegance, and organic wines. She’s a business whiz with a lot on her plate: she’s the President and Wine Director of her hospitality company The Lucques Group, which manages two a.o.c. locations, a baking business, two restaurants at The Proper Hotel in Downtown L.A., and the concessions for the 17,000-seat Hollywood Bowl. In today’s episode, Caroline talks with host Kerry Diamond about her career, her hospitality group, and how the L.A. restaurant scene is fairing in the midst of the writers’ and actors’ strikes. They also talk about something very close to her heart: L.A. Loves Alex’s Lemonade, an event spearheaded by Caroline, Suzanne, and Chef David Lentz that has raised more than $8 million to fight childhood cancers. The upcoming L.A. Loves Alex’s Lemonade is taking place Saturday, Sept. 23rd, and tickets are on sale right now. Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Caroline: Instagram, L.A. Loves Alex’s Lemonade 2023, A.O.C, Hollywood Bowl food and wine

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Chef Juliana Latif and her team at Zou Zou’s are turning out some of the best restaurant dishes in Manhattan, from the dip towers to the Strawberry Shirazi salad with cucumber and mint, Smoked Cherry Baby Lamb Chops, and Kataifi Cheesecake. She got her start at a young age, helping out at her parents’ specialty grocery shop, Tangiers in West Hartford, Conn., then went on to attend culinary school, intern at Disney World in Florida, and rise to the level of sous chef at the Michelin-starred NoMad in Manhattan. Juliana, Zou Zou’s executive chef, joins host Kerry Diamond to talk about her family (she’s the youngest of 11), how cooking for others became her love language, the story behind her tattoos, and why she’s happy being a low-key culinary personality.Thank you to OpenTable for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. This episode was recorded at Newsstand Studio in New York City and Outpost Studio in San Francisco. Subscribe to our newsletter and check out past episodes and transcripts here. More on Juliana: Instagram, Zou Zou's Restaurant

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Amanda Turner was drawn to kitchen life and wanted to move from front of house at Olive Garden to back of house, but was turned down because she “was a woman and didn’t speak Spanish.” So she headed to culinary school (“out of spite”) and found her calling. Today, Amanda is the chef de cuisine at Olamaie, a fine-dining restaurant in Austin where the menu is reflective of her upbringing, autonomy is prized, and the Pokémon theme song kicks off every service. Amanda joins host Kerry Diamond to talk about her early days at corporate culinary concepts like Chuck E. Cheese, her time in Japan, and working with Olamaie’s chef/owner Michael Fojtasek. She also shares more about her love of gaming and how Dungeons & Dragons factors into one of her pop-ups. Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. This episode was recorded at 5th Street Studio in Austin. Subscribe to our newsletter and check out past episodes and transcripts here. More on Amanda: Instagram, Olamaie Restaurant, The Fiery Talon pop-up

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Lena Ciardullo is the executive chef at Manhattan’s Union Square Cafe, the much-loved restaurant and cornerstone of Danny Meyer’s legendary Union Square Hospitality Group. Lena has worked for USHG ever since she graduated from the Culinary Institute of America and has had an impressive career. She joins host Kerry Diamond to talk about the road to becoming a chef, translating her dreams about food to the plate, motherhood, and more. In the second half of the show, it’s Camilla Velasquez and Emily Weinstein from The New York Times. Camilla is the General Manager of New York Times Cooking and Emily is the Food and Cooking Editor, and they join Kerry to chat about The New York Times Cooking Emoji Line. Text your fave fruit or veg emoji to 361-COOK-NYT and you will get a free recipe in exchange. Don’t try to outsmart The Times with an ice cream or pizza emoji. (We did that for you. The Times will politely shut you down.)Thank you to OpenTable for supporting today’s show. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lena: Instagram, Union Square Cafe, Union Square Hospitality GroupMore on NYT Cooking: Instagram, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she’s 99!). Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lucie: Instagram, From Lucie, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Who is behind Allez Celine, the Instagram meme account known for skewering chef bros, wealthy restaurant owners, and badly behaved customers while trafficking hilariously in the stereotypes that surround the hospitality world? It’s Ivy Knight, the writer and filmmaker who is also a fierce champion of the hardworking back-of-house underdog.Ivy joins host Kerry Diamond to talk about her cult meme account; why she loves Celine Dion and Anthony Bourdain, but hates brunch, ramps, and the patriarchy; and why she still believes in restaurants. Content note: this episode includes strong language and topics some may find upsetting.Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ivy: Instagram, Allez Celine

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”On her Magnolia Network show, “Recipe Lost & Found,” Casey Corn helps people recreate family recipes and, in the process, connect with their family history. The Le Cordon Bleu-trained chef is a culinary anthropologist who sees food as the ultimate universal language. “Everybody eats,” she says. “Food should be the thing that brings us together.” On today’s episode, Casey and host Kerry Diamond talk through her life and career path——from her college anthropology major to culinary school in London, working as a personal assistant for legendary L.A. chef Susan Feniger, and landing a show on Magnolia. They also chat about Casey’s love of travel, mac & cheese, and Anthony Bourdain.Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. This episode was recorded at Newsstand Studios at Rockefeller Center and Bravo Ocean Studios in Atlanta. Subscribe to our newsletter and check out past episodes and transcripts here. More on Casey: Instagram, Recipe Lost & Found, Magnolia Network, recipes

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Jamila Norman is the founder of Patchwork City Farms, a 1.2-acre urban farm in Atlanta where she grows more than 80 varieties of fruits, herbs, and vegetables; host of “Homegrown” on Magnolia Network; and current Cherry Bombe Magazine cover star. She began farming as a hobby more than a decade ago and pursued it full-time when her job as an environmental engineer for the state was eliminated.Farmer J, as her friends call her, has learned first-hand that growing food locally is healing for people, communities, and the planet. Through her work in Atlanta and on her TV show, Jamila encourages folks to garden, plant their own food, and take an interest in farmers’ markets. She joins host Kerry Diamond to share her story, how her surprise career in TV came about, and her plans for the future of Patchwork City Farms. Thank you to OpenTable for supporting this episode. Learn more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jamila: Instagram, Homegrown, Magnolia Network, website

Our host Kerry Diamond is on vacation, so we’re sharing a special slice of our baking podcast, She’s My Cherry Pie. On this episode, host Jessie Sheehan talks to Claire Saffitz, author of the best-selling cookbooks Dessert Person and What’s For Dessert, about one of her favorite things to make—fruit pie.Claire and Jessie chat all things pie dough, why bakeware is so important, butter slices versus cubes, her favorite types of fruit, and how it’s almost impossible to over-bake a fruit pie. Thank you to OpenTable for supporting this episode of Radio Cherry Bombe. Check out more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What’s For Dessert More on Jessie: Instagram, her Snackable Bakes cookbook

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”In honor of The Bear Season 2 dropping on Hulu last week, we’re re-airing our 2022 interview with Jeremy Allen White, the actor who brilliantly portrays the hot-headed and heartbroken Chef Carmen “Carmy” Berzatto in the FX series. Don’t worry, there are no Season 2 spoilers! As you might know, the show follows Carmy, a rising star in the culinary world, as he returns to Chicago after the death of his brother in an attempt to save his family’s failing eatery. He’s supported and sometimes thwarted in his mission by family, his brother’s longtime crew, and an upstart sous chef named Sydney. Season 1 left all of us on the edge of our seats, and we can’t wait to see what happens in the new season. Jeremy joined host Kerry Diamond to talk about how he prepared for his role, the team behind the show, and his take on restaurants today. Don’t miss this episode, and be sure to catch the new season of The Bear on Hulu.Clips courtesy of FX Networks. If you enjoyed this episode, catch interviews with “The Bear’s” Culinary Producer Courtney Storer on Radio Cherry Bombe in 2022 and 2023.Thank you to OpenTable for supporting this episode. Check out more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jeremy: Instagram, The Bear

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Courtney Storer is the culinary producer of the acclaimed show “The Bear,” which returns to Hulu this Thursday. When the first season of the show dropped last summer, it was an immediate hit with the restaurant world and beyond for its portrayal of the camaraderie and chaos those in the industry know all too well. As culinary producer, Courtney was tasked with making sure the details and the action of “The Bear” were spot on. She is also a big reason as to why the show has so much heart and soul.Courtney joins host Kerry Diamond to talk about the new season, her own hospitality journey, and what the success of “The Bear” has meant to her.If you enjoyed this episode, be sure to catch Courtney’s interview in 2022, and Jeremy Allen White, the star of The Bear, on Radio Cherry Bombe. Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. Snag your ticket for The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Courtney: Instagram, The Bear

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Chef Jess Shadbolt is part of the celebrated trio behind King and Jupiter restaurants in New York City. She and her two business partners, Chef Clare de Boer and front of house/wine pro Annie Shi, met in London then moved to New York with big dreams about opening their own place with a daily-changing menu and a kitchen that relies on intuition instead of recipes. Jess joins host Kerry Diamond to talk about their restaurants, her approach to intuitive cooking, and her time at the River Cafe London with the legendary chefs Ruthie Rogers and Rose Gray and at the Ballymaloe cookery school in Ireland with the equally legendary Darina Allen. Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. Jess, Clare, and Annie are on the current cover of Cherry Bombe Magazine. Find your nearest stockist. Snag your ticket for our Dallas Butter Up, Buttercup event here and The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jess: Instagram, King restaurant, Jupiter restaurant

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Once upon a time, Annie Shi was a newbie in the world of restaurants. She and partners Clare de Boer and Jess Shadbolt opened King in downtown New York with limited experience and resources, but an abundance of optimism and naivete. Thanks to their hard work and a little help from industry heavy hitters like Jonathan Waxman and Vicki Freeman, King became one of the most celebrated spots in the city. Late last year, Annie, Clare, and Jess opened their second restaurant, Jupiter, in Rockefeller Center, and are busy bringing their brand of hospitality and cuisine to a new neighborhood and clientele. Annie chats with host Kerry Diamond about growing up the child of Chinese immigrants, moving from finance to food, and becoming a first-time mom in an industry that’s not compatible with family schedules. They also talk about the upcoming King cookbook and a potential future solo project that would tap into Annie’s heritage. Want the issue of Cherry Bombe Magazine with Annie, Clare, and Jess on the cover? Find your nearest stockist. Snag your ticket for our Dallas Butter Up, Buttercup event here and The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Annie: Instagram, King restaurant, Jupiter restaurant

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Debby Soo was tapped to be the CEO of OpenTable in August 2020, a perilous time for the hospitality industry because of the global pandemic. Her mandate for the world’s largest reservations platform was straightforward: help restaurants survive. Since then, restaurants have evolved, as has OpenTable, which turns 25 this year. In addition to reservations, the platform now features experiences, access to takeout and delivery options, and the ability to search by categories like women-owned. Debby joins host Kerry Diamond to talk about lessons learned from her travel agent parents, career pivots, and the partnership between OpenTable and ChatGPT parent company OpenAI, which promises to change how we research and book restaurants. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Debby and OpenTable: OpenTable, OpenTable blog, OpenTable and ChatGPT

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the final episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our guest is Nyesha Arrington of Next Level Chef, the culinary competition starring Gordon Ramsay.A native of Los Angeles, Nyesha grew up in a multicultural household and fell in love with food at a young age. She worked the line at her local Taco Bell as a teen then went on to culinary school and a career in fine dining. Nyesha opened her own restaurants in L.A. and found a fan in the legendary critic Jonathan Gold. “She is a chef whose food tastes like L.A.,” he wrote in his review of Nyesha’s second spot, Native. Nyesha joins host Kerry Diamond to talk about her career, her transition from a restaurant “pirate” running on fumes to a centered chef who prioritizes self-care, her role on Next Level Chef, and more. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Nyesha: Instagram, Next Level Chef, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Padma Lakshmi is brilliant, beautiful, fearless, and currently experiencing the kind of success her younger self could only dream of. The second season of her Hulu show, Taste The Nation With Padma Lakshmi, just dropped. In it, she examines America’s foodways and the history behind them. Padma is of course best known as the host of Bravo’s Top Chef, which is currently in its 20th season. Just a few weeks ago, Padma was named to the Time 100 list of the year’s most influential newsmakers and she is featured in this year’s Sports Illustrated swimsuit issue, the one with Martha Stewart on the cover. Padma joins host Kerry Diamond to talk about these achievements, her intentions regarding Taste The Nation, and how the show was harder to get made than she expected.Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Padma: Instagram, Taste The Nation on Hulu, Top Chef, website, recipes

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to the second episode of Hey Hey, L.A., a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the L.A. food scene. Our second guest is Jenn Harris—food columnist and video host for The Los Angeles Times. Born in Los Angeles, Jenn was lucky to have a Chinese grandmother on her mom’s side and a Russian, British, and Jewish grandmother on her dad’s who were both talented cooks. Most importantly, they happily shared their enthusiasm for food with their granddaughter. Jenn also discovered a love for writing as a child, so it’s no surprise she wound up working as a food columnist in the city she loves. But as Jenn shares with host Kerry Diamond, it took her a while to get there professionally. Jenn talks about growing up in a multicultural household, her path to the Los Angeles Times food section, and those who inspired her along the way, including the paper’s late, legendary food critic, Jonathan Gold. Thank you to Square for supporting our Hey Hey, L.A. miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jenn: Instagram, LA Times food columns, The Bucket List with Jenn Harris

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Gráinne O’Keefe never thought she’d have a restaurant to call her own, but today, she’s the chef-owner of Mae in Dublin and one of the brightest lights on the city’s fine dining scene. The restaurant world was a foreign one to Gráinne growing up, as she and her family never went to restaurants. Instead, she was introduced via cookbooks she got from the local bookmobile and by watching Hell’s Kitchen on TV. She went on to attend culinary school in Dublin while working full-time at a local Italian restaurant and never looked back. Gráinne joins host Kerry Diamond to talk about the story behind Mae, the Irish culinary scene, her love of local produce, and her career path. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Gráinee: Instagram, Mae restaurant, BuJo Burger Joint, Irish Times cookery column

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala “All Fired Up”Welcome to Hey Hey, LA, a new miniseries from Radio Cherry Bombe where we talk to creatives putting their mark on the LA food scene. Our first guest is Bricia Lopez—restaurateur, podcaster, cookbook author, and co-owner of the iconic LA Mexican restaurant Guelaguetza. Her second cookbook, Asada: The Art Of Mexican-Style Grilling, was just published last month and celebrates Bricia’s favorite things: food, family, cooking, and community. She joins host Kerry Diamond to talk about her Oaxacan childhood, coming to America at the age of 10, the history of Guelaguetz, the inspiration behind Asada, and even her love of ChatGPT and how AI helps her as a busy entrepreneur.Thank you to Square for supporting our Hey Hey, L.A miniseries. Visit squareup.com/restaurants to learn more about Square for your business. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Bricia: Instagram, Guelaguetza restaurant, Super Mamas podcast, Asada cookbook

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Sarah Thomas never could have predicted her career path. She studied English Renaissance literature at Cambridge, worked as a sommelier at the highly regarded Le Bernardin restaurant after getting a surprise job offer, and then, at the suggestion of a friend, co-founded Kalamata’s Kitchen, a platform that inspires children to experience the world through adventures with food.Today, Sarah is “chief imaginator” of Kalamata’s Kitchen, and is helping children understand different cuisines and cultures, something she wishes existed when she was a young girl in the school lunchroom hiding the food she brought from home.Sarah joins host Kerry Diamond to talk about the Le Bernardin dinner that changed her life, her love of books, the importance of saying “yes,” and lots more. Thank you to Whole Foods Market, Chia Smash, and La Rossi Pizza for supporting today’s show. Learn more about Whole Foods Market’s Environmental Stewardship program here. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sarah: Instagram, Kalamata’s Kitchen, Le Bernardin, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Jenny Nguyen is the founder and owner of The Sports Bra, the country’s first sports bar dedicated exclusively to women’s sports. Jenny, a chef by training, didn’t realize what a stir she would create with The Sports Bra. She was looking to open a place that would show women’s sports on all of its televisions; have better food than the average sports bar; and be welcoming to non-binary, queer, and trans individuals. Little did she know, she was opening a feminist landmark. Jenny joins host Kerry Diamond to talk about the origin story of The Sports Bra; Jenny’s early years as a high school and college basketball player whose career was cut short; the weight of her immigrant parents’ expectations; and the amazing reaction to The Sports Bra from female athletes and sports enthusiasts around the world. Thank you to Whole Foods Market for supporting today’s show. Learn more about their Environmental Stewardship program here. To learn more about Matriark Foods, click here. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jenny: The Sports Bra, website, menu

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”More than 50 percent of the produce we consume in America comes from California, and there’s one woman who keeps tabs on all of it, from citrus to avocados, almonds, wine grapes, and beyond. Her name is Karen Ross and she’s been the California Department of Food and Agriculture Secretary since 2011. Radio Cherry Bombe host Kerry Diamond sat down with Secretary Ross in her office in the state capital of Sacramento to talk about the state’s incredible output, climate change, and current stats on female farmers and farm workers. They also talk about Secretary Ross’s early years growing up on a farm in Nebraska and how that shaped her outlook today. This conversation is part of a special program with California Grown that also included a panel discussion in Sacramento with female growers and officials from the region on International Women’s Day. Click here to learn more about California Grown and find facts on the state’s various crops and recipes. Click here for the California Department of Food and Agriculture blog. Click here for Taste of Santa Barbara tickets and details. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here.

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Natasha Pickowicz, one of the most modern pastry chefs around, weaves community, activism, and a DIY spirit into everything she does. Her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, just launched last week and embodies this distinct approach combined with her unique take on desserts. Natasha returns to Radio Cherry Bombe to share the story behind her book, what she’s doing for her book tour, her upcoming bake sales, and some thoughts on AI. Check out Natasha’s passion fruit, coconut & tequila layered cake recipe here from More Than Cake. Thank you to Whole Foods Market for supporting today’s show and our 10th annual Cherry Bombe Jubilee conference. Learn more about their Environmental Stewardship program here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Natasha: Instagram, More Than Cake book tourNatasha on She’s My Cherry PieNatasha on Radio Cherry Bombe in 2022Natasha on Radio Cherry Bombe in 2020Order Natasha's book

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Marissa Mullen has a career that cheese lovers could only dream of. As the founder of That Cheese Plate, Marissa gets to meet cheesemakers and cheesemongers; travel to famous cheese regions; and share her flair for making cheese boards with her audience online and off. Her second book, That Cheese Plate Wants To Party, is out tomorrow and leans into the celebratory side of cheese. Marissa joins host Kerry Diamond to share what it’s like to be a cheese influencer, how her jobs at The Tonight Show With Jimmy Fallon and The Late Show With Stephen Colbert shaped what she does today, her picks for everything from crackers to produce, and her day-to-day as a culinary creative.Thank you to Whole Foods Market for supporting today’s show and our 10th annual Cherry Bombe Jubilee conference. Learn more about their Environmental Stewardship program here. Join the Jubilee waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Marissa: Instagram, That Cheese Plate, websiteOrder Marissa’s book

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Cakes are in the midst of a makeover and Lucie Franc de Ferriere of From Lucie is one of the cake artists leading the charge. Her creations are topped with buttercream, festooned with flowers and herbs, and have a charming handmade quality to them. She just opened her first bakery, a tiny spot in the East Village, where she and her team make layer cakes, sheet cakes, brownies, cookies, and other confections, as well as custom cakes. Lucie joins host Kerry Diamond to talk about her cakes, her career pivot, and her fascinating family (her British grandmother was arrested for being part of the French resistance when she was a teenager and she later went to Le Cordon Bleu; she’s 99!). Thank you to Kerrygold, Whole Foods Market, San Pellegrino, Cakebread Cellars, and Bouvet Ladubay for supporting our 10th annual Cherry Bombe Jubilee conference. Join the waiting list here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. Want to build your professional network? Sign up for your Cherry Bombe magazine annual subscription here and membership here. More on Lucie: Instagram, From Lucie, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”After a long hiatus from social media, Jerrelle Guy is back. The food stylist, photographer, and recipe developer behind the trailblazing book Black Girl Baking and the blog Chocolate for Basil, Jerrelle realized the relentless demands on culinary creatives were causing her to lose the joy she always found in the world of food. So she stepped away to rediscover what she loved in the first place. “I don’t like the grind culture,” she tells host Kerry DiamondJerrelle is now working on her second book, which covers the intersection of food, mental health, and healing, and she has a line of kitchen and housewares created in collaboration with Anthropologie. The collection, with its soothing colors, patterns, and textures, is inspired by Jerrelle’s great aunt and the act of cultivating spaces that allow ourselves to thrive. The collection is now in stores. Thank you to Käserei Champignon, makers of Cambozola cheese, for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. More on Jerrelle: Instagram, Anthropologie collaboration, Black Girl Baking cookbook, website

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Of all the things Omsom CEO Vanessa Pham expected to be dealing with earlier this month, the Silicon Valley Bank collapse was not one of them. As co-founders of the Asian flavors and sauces start-up, Vanessa and her sister Kim have successfully steered the mission-driven Omsom to national distribution with the likes of Whole Foods, partnered with influential chefs like Nicole Ponseca, and helped change the conversation around Asian-influenced consumer product goods and pantry staples. But Omsom was a customer of Silicon Valley Bank, which famously failed on March 10th, and Vanessa, Kim, and the rest of the team had to confront an immediate future with no capital. Omsom faced its rollercoaster of a week by leaning into their hallmark transparency, and their community rallied around them. Vanessa shares it all with host Kerry Diamond and also talks about how Omsom came to be.Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. More on Vanessa: Instagram, Omsom, websiteRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network.

We have a treat for you, listeners. We’re sharing an episode of “Be My Guest With Ina Garten,” the podcast from the one and only Ina. In this episode, Ina is joined in her East Hampton home by Stanley Tucci for an afternoon of good laughs and great food. They make Oysters Rockefeller and a Tuscan seafood stew, talk about Stanley’s iconic movies (including The Devil Wears Prada and Julie & Julia), and, of course, serve up some cocktails. Stanley actually makes Ina her very first classic martini. Does Stanley shake… or stir? Stay tuned. If you love this episode of “Be My Guest With Ina Garten,” be sure to find the show on your favorite podcast platform and subscribe. “Be My Guest With Ina Garten” is also a TV show that you can watch on Food Network, or stream right now on Discovery Plus. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. Want to become a Cherry Bombe member? Click here.Ina on InstagramBarefoot Contessa websiteIna's latest cookbook, Go-To DinnersBe My Guest With Ina GartenStanley on Radio Cherry Bombe in 2021Stanley and Ina Garten on Radio Cherry BombeStanley on Instagram

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”If you love bakeries, no doubt you’ve heard about L’Appartement 4F, the Instagram sensation that went from at-home microbakery to a bustling spot in Brooklyn Heights with lines down the block. Fans have fallen in love with their croissants, pain au chocolat, baguettes, but also with the story of self-taught baker Gautier and school nurse Ashley Coiffard, the couple behind the creations.Ashley and Gautier, in their very first podcast appearance, talk to host Kerry Diamond about falling in love, quitting their jobs, the challenging 11-month buildout of their bakery, and how their on- and off-line communities have contributed to their success. They also share their plans to open the second floor of L’Appartement 4F as a French bistro at night. Join Radio Cherry Bombe for a live event in Sacramento with California Grown on Wednesday, March 8th. Get your tickets here. For Jubilee tickets, click here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ashley: InstagramMore on Gautier: Instagram More on L’Appartement 4F: Instagram, website, menu

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”As one of the most stylish New Yorkers around, Abi Balingit manages to bring flair and creativity to everything she does, even her baked goods. As the talent behind The Dusky Kitchen blog and IG account, she’s known for her unique twist on Filipino treats, and now, those recipes and the stories behind them can be found in her debut cookbook, Mayumu: Filipino American Desserts Remixed.Abi joins host Kerry Diamond to talk about growing up in a tight-knit Filipino family, why she never thought she’d have a cookbook, her teenage crush on the Food Network, and the pasalubong boxes she creates to raise funds for causes close to her heart. Join Radio Cherry Bombe for a live event in Sacramento with California Grown on Wednesday, March 8th. Get your tickets here. For Jubilee tickets, click here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Abi: Instagram, The Dusky Kitchen blog, her debut cookbook Mayumu

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”Chef Iliana Regan joins us to talk about her latest book, Fieldwork: A Forager’s Memoir, a moving story about her new life as proprietor, along with her wife Anna, of The Milkweed Inn, a getaway set on 150 remote acres of Michigan’s Upper Peninsula. The book is a follow-up to Iliana’s 2019 National Book Award long-listed memoir, Burn The Place, about her life as a chef. Fieldwork is a story about foraging—for fruits, vegetables, nuts and seeds during the different seasons in the forest—but it’s also about emotional foraging, and understanding the unseen ties that bond family, food, flora, and fauna. Iliana wants people who read the book to think about their connections to the people and things they love. Join Radio Cherry Bombe host Kerry Diamond, Boca Chef Maria Mazon, and other special guests at the Graduate Hotel Tucson Thursday, Feb. 23rd, for a special night of networking, talks, panel, and snacks and drinks. Tickets are available here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Iliana: Instagram, The Milkweed Inn, her books Burn The Place and Fieldwork

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuRecorded at CityVox StudiosMusic by Tralala, “All Fired Up”Justine Doiron never expected to be a TikTok star, let alone one specializing in food videos. A graduate of Cornell University’s famous hospitality program, she pursued a career in media and public relations and found her way in the fast-paced industry. Justine dabbled in TikTok when the app first emerged, figuring she’d need to know about it for work. Soon enough, she was one of the leading personalities in the TikTok food space. Justine joins host Kerry Diamond to talk about her unique path, how being open about her eating disorder has helped her, the unique challenges faced by digital creatives, her upcoming cookbook, and more. Thank you to Käserei Champignon, producer and the maker of Cambozola cheese, for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Justine: Instagram, TikTok, Recipes, Subscribe to Justine’s newsletter

Michelle Tam was a mom and a pharmacist working the night shift at a local hospital when she had a food and fitness revelation that changed her life. She started working out and eating differently and felt so good, she told everyone. When her husband suggested she channel that enthusiasm into a blog, Nom Nom Paleo was born. Today, Michelle and her husband oversee their Nom Nom world, which includes a successful blog with free recipes, an app, a spice collection, and three bestselling books, including the latest, Nom Nom Paleo: Let’s Go. Michelle joins host Kerry Diamond to talk about her life and love of food. She also shares the main goal behind Nom Nom Paleo: She wants people to think about and pay attention to how food makes them feel. Thank you to Graduate Hotels for supporting this episode. If you’d like to hear from Michelle in person, join us at the Graduate Hotel Tuscon event happening Thursday, March 2nd. Tickets here. There will be a panel discussion with Michelle and other local food personalities plus snacks & sips.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Michelle: Instagram, Nom Nom Paleo spice blends, Michelle’s cookbooks

Cherry Bombe has a brand new podcast and we’re sharing the debut episode. The show is called She’s My Cherry Pie and it’s hosted by Jessie Sheehan, the author and recipe developer. Each week, Jessie talks to world-class bakers and pastry chefs about their lives, careers, and signature bakes. Jessie’s first guest is Claudia Fleming, the influential pastry chef and executive director of Daily Provisions. When Claudia put a chocolate-caramel tart on the menu of NYC’s Gramercy Tavern in the 1990s, she had no idea her creation would become one of the most copied restaurant desserts around. Want to bake along? Click here for Claudia’s chocolate caramel tart recipe from her newest cookbook, Delectable. Thank you to Le Creuset and California Prunes for supporting She’s My Cherry Pie. She’s My Cherry Pie is a production of the Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past transcripts here. Want to come to Cherry Bombe’s Jubilee on April 15th in NYC? Get your ticket here.More on Jessie: Instagram, her Snackable Bakes cookbookMore on Claudia: Instagram, her cookbooks Delectable and The Last Course, Daily Provisions

Chef Maria Mazon was a waitress at a Mexican-American restaurant outside Tucson when she found herself in the kitchen giving the cooks ideas for what to make. Today, she is the celebrated owner of Boca restaurant and Sona bodega in Tucson, Arizona, and has appeared on Chopped and Season 18 of Top Chef. Tacos, salsas, and the cuisine of Sonora, Mexico, where she was raised, are Chef Maria’s passions. “I’m here to represent my Mexico,” she explained. “I would not change my story for the world.” Chef Maria joins host Kerry Diamond to talk about her career, the confidence that helped her excel in the kitchen, the appliance tattooed on her thigh (want to guess?), the Tucson culinary scene, and more. Catch this episode and learn how Chef Maria puts her heart and soul into everything she does, from her food to her businesses to her life. Thank you to Graduate Hotels for supporting this episode. If you’d like to hear from Chef Maria in person, join us at the Graduate Hotel Tuscon event happening Thursday, Feb. 23rd. Tickets here. There will be a panel discussion with Maria and other local food personalities plus snacks & sips.Want to come to Cherry Bombe’s Jubilee on April 15th in NYC? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Maria: Instagram, Boca Restaurant, Sona Tortillas, Borderlands Brewing Co.

As the restaurant world confronts what it means to be sustainable from a human perspective, some chefs are realizing they need to first answer that question for themselves. For Ashley Christensen, the award-winning chef and proprietor behind AC Restaurants in Raleigh, North Carolina, that meant putting herself on the road to sobriety. In October, Ashley announced her decision via an Instagram post. Not only did many in her community rally around her, but those dealing with similar journeys reached out to share their stories and encouragement.Ashley joins host Kerry Diamond to talk about her decision and what it’s meant to her personally and professionally. She also shares an update on her hospitality group, which today includes an events company, a commissary kitchen, and five restaurants. Her first spot, Poole’s Diner, just turned 15 in December. Ashley is also an author and co-wrote two books: Poole’s Diner and It’s Always Freezer Season with Kaitlyn Goalen, who is her wife and the executive director of AC Restaurants.Thank you to Graduate Hotels for supporting this episode. If you’d like to hear from Chef Ashley in person, join Radio Cherry Bombe on Thursday, Feb. 9th at Graduate Chapel Hill for a special networking event. Tickets here. There will be a panel discussion with Ashley and other local food personalities plus snacks & sips. We’ll also be at Graduate Tucson on Feb. 23rd and the new Graduate Palo Alto on March 2nd.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Ashley: Instagram, Poole’s Diner, AC Restaurants, Poole’s Cookbook, and It’s Always Freezer Season.

Last week, René Redzepi, the influential chef and founder of Noma, announced he would be closing his world-renowned restaurant in late 2024. Julia Moskin of The New York Times broke the story and kicked off a range of conversations about fine dining, unpaid labor, and even the influence of the film The Menu. Julia joins host Kerry Diamond to talk about Noma, what might be next for both Redzepi and his restaurant, and Hollywood’s current interest in all things culinary.In the second half of the show, we talk to Julia about her career at The New York Times and the Pulitzer Prize-winning investigative work to which she contributed. Subscribe to our newsletter and check out past episodes and transcripts here.Want to come to Cherry Bombe’s Jubilee in April? Get your ticket here.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Julia Moskin articles:Noma announcementThe Willows InnThe MenuMore from Julia

Edna Lewis is one of the most important and influential American chefs. She celebrated Southern cooking and foodways in her seminal work, 1976’s The Taste Of Country Cooking, and helped inspire the farm-to-table movement. At her side for some of this journey was her niece, Nina, who not only got to enjoy her aunt’s food, but who typed up the manuscript for her groundbreaking cookbook as a young teen. Today, Nina Williams-Mbengue is a retired child welfare expert and a board member of The Edna Lewis Foundation. She joined chef, TV personality, and California Soul author Tanya Holland to reminisce about her experiences with her aunt and to talk about Edna’s life and legacy.Thank you to Yes! Apples for supporting today's show. This interview took place at the 2nd annual Cherry Bombe Cooks & Books festival at Ace Hotel Brooklyn. Our next event is the Cherry Bombe Jubilee conference. Get your ticket here.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Nina: Instagram, Listen to Nina on Radio Cherry Bombe from 2021More on Tanya: Instagram, Check out Tanya’s new book, California Soul

Happy New Year, listeners! We’re happy to share this encore presentation of our most listened-to episode of 2022. Claire Saffitz, cookbook author, Cherry Bombe cover girl, and YouTube’s favorite baker, joined host Kerry Diamond last year to talk about Claire’s unique culinary path. It took Claire a while to figure out her place in the food world, and she shares the twists and turns it took to get where she is today. Claire also talks about her 2020 bestseller, Dessert Person; shares some tidbits about her 2022 release, What’s For Dessert; and why she considers Dorie Greenspan and Claudia Fleming her mentors. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here. Pick up a copy of Cherry Bombe magazine’s Issue 18 with Claire Saffitz on the cover here.Follow Claire on Instagram and Patreon. Get Claire’s salty nut tart with rosemary recipe. Follow host Kerry Diamond on Instagram

Here’s a little year-end holiday gift for everyone: a chat with chef and author Erin French of The Lost Kitchen, the little restaurant that could in Freedom, Maine. Erin was interviewed by host Kerry Diamond at Cherry Bombe’s 2nd Annual Cooks & Books Festival in Brooklyn this past November. They talk about the restaurant’s famous “reservations” system, how Erin got her culinary chops, and the Magnolia Network series about life at The Lost Kitchen. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by Tra La La. Sign up for our newsletter here!More on Erin: The Lost Kitchen, Erin’s memoir, The Lost Kitchen cookbook, the Erin French issue of Cherry Bombe Magazine

It’s the final episode of Cherry Bombe’s baking miniseries She’s My Cherry Pie, and we have a special holiday-themed interview for all you bakers out there. Host Jessie Sheehan is joined by Sarah Kieffer, the cookie expert behind The Vanilla Bean Blog and the books Baking for the Holidays: 50+ Treats for a Festive Season and 100 Cookies: The Baking Book for Every Kitchen. They talk all things… you guessed it… cookies, from holiday cut-outs to crinkle cookies, creaming butter and sugar, spatula sizes, pan banging, scooping, glazing, and mailing. If you love baking cookies, or just eating them, do not miss this episode. Click here for Sarah’s red velvet crinkle cookie recipe from Baking for the Holidays and here for the holiday cut-out cookie recipe from Sarah’s blog. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe Magazine. Our theme song is by the band Tralala.More on Jessie: Instagram, Snackable Bakes

Here’s a little holiday gift for all of you—an interview with Ina Garten! The one and only Barefoot Contessa Zoomed in for a year-end chat with host Kerry Diamond about her brand new book, Go-To Dinners, and the inspiration behind it. Ina also talks about her new Discovery + show and podcast, Be My Guest With Ina Garten; the difficult family dinners of her childhood; and the magic of celebrating Christmas in Paris with her beloved husband, Jeffrey. Ina also weighs in on butter boards, Twitter, and TikTok, opening a restaurant one day… or not, and her favorite recipes in Go-To Dinners. Thank you to Williams Sonoma for sponsoring this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here!More on Ina: Instagram, Website, Go-To Dinners

Host Jessie Sheehan is joined by Kristina Cho, recipe developer, baker, food stylist, and James Beard award-winning author, to talk all things milk bread for the fifth episode of She’s My Cherry Pie, Radio Cherry Bombe’s new baking miniseries. Kristina, who many know from her blog and Instagram account, Eat Cho Food, is the author of Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, the first cookbook to comprehensively focus on the recipes and culture of Chinese baking. Kristina and Jessie discuss the steps, techniques, and ingredients you need for the perfect milk bread, and also chat about pineapple buns, cocktail buns, pork floss, mayo & more. Click here for Kristina’s milk bread recipe from Mooncakes and Milk Bread.Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe Magazine. Our theme song is by the band Tralala.More on Kristina: Instagram, Eat Cho Food blog, Mooncakes and Milk BreadMore on Jessie: Instagram, Snackable Bakes

Illyanna Maisonet might be the first cookbook author who got her start posting Yelp reviews. She was a working artist when the financial crisis of 2008 sent her down a new path; it took a combination of culinary school, back issues of Gourmet magazine, and Anthony Bourdain’s Kitchen Confidential to help her discover a new calling. The Yelp reviews? Well, they helped boost her confidence as an aspiring writer. Illyanna went on to become the first Puerto Rican food columnist in the U.S., yet a deal to write a cookbook on the country’s cuisine eluded her. Not even the high-profile support of José Andrés seemed to make a difference. Illyanna persevered and Diasporican: A Puerto Rican Cookbook was published this fall. The author joins host Kerry Diamond to talk about the journey, the most special recipes in Diasporican, her Burlap & Barrel Adobo & Sazón spice collaboration, and more. You can find the recipe for Illyanna’s Califas Shrimp (Puerto Rican shrimp and grits) from Diasporican here.Thank you to Käserei Champignon, a 100-year-old cheese producer and the maker of Cambozola, for supporting this episode. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Illyanna: Instagram, Website, Diasporican

Host Jessie Sheehan is joined by Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur, to talk all things doughnuts for the fourth episode of She’s My Cherry Pie, Radio Cherry Bombe’s new baking miniseries. Fany’s become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She’s been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you’re curious about the doughnut-making process, don’t miss this episode. If you’re inspired to get baking, try your hand at Fany’s special strawberry-jelly doughnut from her cookbook, My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats.Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe magazine. Our theme song is by the band Tralala.More on Fany: Instagram, La Newyorkina, Fan-Fan DoughnutsMore on Jessie: Instagram, Snackable Bakes

When Andrea Pons and her family were faced with deportation, she knew hiring an immigration lawyer was more than they could afford. To raise funds, she decided she would self-publish a cookbook of her grandmother’s recipes, despite having no previous experience in the world of food. Andrea titled her book Mamacita: Celebrating Life as a Mexican Immigrant in America. Not only did the book find an audience, but Andrea’s story caught the attention of editors at Princeton Architectural Press, who officially published Mamacita this past fall. Andrea joins host Kerry Diamond to talk about coming to America from Mexico as a 10-year-old, the tight bonds that unite her family, her grandmother who inspired the book, and the most treasured recipes in Mamacita. Thank you to Käserei Champignon, the maker of Grand Noir cheese, and to Hedley & Bennett for supporting today’s show. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Snag a copy of Cherry Bombe magazine’s new issue, Heart & Hospitality here!Subscribe to our newsletter and check out past episodes and transcripts here!More on Andrea: Instagram, Website, Mamacita, Titita’s orange bundt cake recipe

For the third episode of Radio Cherry Bombe’s new miniseries, She’s My Cherry Pie, host Jessie Sheehan is joined by baker, recipe developer, and author Jocelyn Delk Adams of Grandbaby Cakes. The two talk all things pound cake, one of Jocelyn’s specialties. They cover some of Jocelyn’s best-known pound cake recipes, her cake release secrets (including her signature “cake goop”), pan scalding, favorite Bundt pans, and more. Tune in and get ready for some serious baking inspiration. You can find Joceyln’s 7UP pound cake recipe here. Thank you to California Prunes for supporting She’s My Cherry Pie. For recipes and more, visit californiaprunes.org.Check out the brand new issue of Cherry Bombe Magazine featuring Erin French of The Lost Kitchen here! Subscribe to our newsletter and check out past episodes and transcripts here. She’s My Cherry Pie is a production of Cherry Bombe magazine. Our theme song is by the band TralalaMore on Jocelyn: Instagram, Grandbaby Cakes blog, Grandbaby Cakes cookbook, Pre-order Everyday Grand, 7UP pound cake recipeMore on Jessie: Instagram, Snackable Bakes