Novedades

Alright y’all, let me paint you a picture. It’s 7:42 p.m. on a Wednesday. I’m buck naked in my kitchen, holding a glass of cabernet like it's a weapon of self-love, stirring a pot of risotto with one hand and trying not to let my boob graze the hot pan because that is how nipples die. Tanya just texted me, “U up?” which means she’s either drunk or about to ask me if I still have that bottle of whipped cream vodka in my freezer from our “Bachelor Finale and Feelings” night. (Yes, I do. And no, I’m not proud of it.) Now listen, if you’ve never eaten a warm chocolate lava ...

Welcome to Once Upon a recipe, a space where food dives you into your memory. I’m your host, Marie Delepiere, and I’m so grateful you’re here.My podcast is about the heart of cooking, the stories, memories, the senses, traditions, and emotions that live inside every bite. Whether it’s a family recipe passed down through generations, a healing dish made with love, or the way a meal brings people together, we’re here to explore the deeper meaning behind what we eat.Each episode, we’ll talk with chefs, artists, farmers, and food lovers who see the kitchen not just as a workspace but ...

Tired of counting carbs, second-guessing meals, or wasting time on complicated recipes? This simple, meat-based meal plan gives you 28 days of high-fat, zero-carb recipes designed to help you burn fat, build lean muscle, boost energy, and stay satisfied—all without a single bite of sugar, fiber, or fluff. Perfect for beginners, busy professionals, or anyone craving real results with real food, this plan takes the guesswork out of going carnivore. Whether you're looking to slim down, reset your metabolism, or feel sharper and stronger than ever, you’ll love how quick, clean, and ...

In this short book, author Anthony Ventrello describes why he loves Big Boy Restaurants. He shares memories of going to this iconic American restaurant during his formative years, the amazing merchandise that could be found there, the great food, and the many urban legends that surround it. Take a trip back to a simpler time when a fiberglass statue let you know that you were not only in for a memorable dining experience, but also a a place where all your troubles were be far away. At least for a little while.

Take Control of Your Pet’s Health with Fresh, Homemade Meals! Worried about what’s really in your pet’s food? Homemade Dog & Cat Food is your complete guide to crafting balanced, nutritious meals for your furry companions—without fillers, preservatives, or mystery ingredients. Whether your pet has allergies, picky tastes, or you simply want a healthier alternative to commercial kibble, this book walks you through everything you need to know about feeding your dog or cat naturally.

A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them.

Pour cette première série, je vous embarque pour découvrir les coulisses du festival des Vendanges du 7ème Art qui fête ses 10 ans.Prenons pour décor Pauillac, au cœur du Médoc et des vignobles. Une ville de 5000 habitants, qui attire et agite la planète cinéma la deuxième semaine de juillet depuis une décennie !Le Médoc comme terre de cultures, de gastronomie et d’audace !Episode 3 : mon invité est David Foenkinos, le président du jury de cette fabuleuse 10ème éidition ! Oh my god... Je l'ai rencontré chez lui, un mercredi du mois de juin à Paris.Quel président ...

In this week’s episode, we sit down with the owners of The Frogtown Chophouse, a celebrated restaurant nestled in the heart of the Pocono Mountains. From how their partnership formed to the creation of a true destination dining experience, we dive into the origins of the business, the highs and lows of running a chophouse, and the impact of COVID on the hospitality world. Whether you’re a food lover, aspiring restaurateur, or just someone who appreciates a great steak, this episode pulls back the curtain on what it really takes to build and maintain a standout restaurant in a competitive ...

Jeder kennt geräuchterten Fisch oder Schinken - aber habt ihr schonmal geräucherte Schokolade probiert? Karin Steinhoff hat ein kleines Tasting veranstaltet und sich umgehört, welche Schokolade besser ankommt - die experimentelle oder die klassiche Version? Außerdem spricht sie mit Dirk über die Neugier, die das Leben bunter macht.

This isn’t your average bourbon origin story. It starts with a house swap — and ends with a bottle of Fernhill Station on the shelf in Australia. In the second ep with James from HP Bowlo, we hear how a simple home exchange led to a deep dive into American whiskey, inspired a brand name, and sparked a whole new obsession. We talk through the journey of building a label from scratch, balancing work and passion, and finding a flavour profile that felt like them. It’s real, it’s hilarious, and it’s exactly why we love indie bourbon. ⏱ Chapters: 00:00 – Intro & house swap that ...

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In this episode of Bourbon Bytes, Clifton dives into the 2025 Old Soul Single Barrel Bourbon—a bold cask strength pick from Mississippi's oldest distillery… or is it? With transparency under the spotlight, Clifton uncovers what’s really inside the bottle, and why it might just be the sleeper hit of the summer. Plus, he breaks down the latest in the bourbon world: the new Michter’s Legacy Series releases, a Pinhook Rye that’s winning big, and some exciting cask strength news from Knob Creek. And for bourbon lovers who love to travel—he spotlights Bardstown’s new luxury hotel, ...

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With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don...

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Episode 230 Sponsored by: River Road Family Vineyards and Winery Craig Colagrossi, Owner and Winemaker of Colagrossi Wines Craig Colagrosi joined us today and we chat about his winery's offerings, featuring a Montepulciano from Dunnigan Hills and plans for bottling diverse Italian varietals and Bordeaux blends. We also cover upcoming events on the Wine Road, including the Summer Wine Trail and the release of a new book by Jack Florence on the history of Dry Creek Valley. Wine of the Day: Colagrossi Wines 2023 Montepulciano Links: Colagrossi Wines Summer Wine Trail Sponsor: River Road ...

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From olive groves to operating rooms, Dr. Poole shares how ancient eating habits are backed by modern science — and why food is our first and most powerful medicine. Learn more about him at: www.drsimonpoole.com Make sure to follow him as well on IG and LinkedIn: @drsimonpoole Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wondered what to do with the bean liquid from a can or pot of beans? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you’ll want to make a strawberry-studded shortcake that’s easy, make-ahead, and party-ready. You’ll also get inspired to taste summer’s jammiest berries thanks to Sonya’s foraging and farmers’ market shopping tips. Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean ...

Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Coworth Park, Wimbledon M&S sandwiches, Alice Waters Chef’s Table episode, charcoal cooking, chef tests and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices