Host With The Most With Samantha Seneviratne

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 13 December 2023

⏱️ 32 minutes

🔗️ Recording | iTunes | RSS

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Summary

Samantha Seneviratne is a food stylist, recipe developer, NYT Cooking contributor, baker, and star of “Everyday Cooking” on the Magnolia Network. Sam is also the author of three baking books, including her latest, “Bake Smart: Sweets and Secrets From My Oven to Yours.” Samantha joins host Kerry Diamond to talk about The New York Times Cooking’s Cookie Week, the highly anticipated annual rollout. Samantha contributed a recipe for technicolor cookies and styled the entire package. She also talks about her food styling career and how she’s spending the holiday season. See the whole package here. Click here to snag a copy of Cherry Bombe magazine with Samantha on the cover. Thank you to Kerrygold and S.Pellegrino for supporting our show. Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music 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 Samantha: Instagram, website, recipes

Transcript

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0:00.0	Hi, everyone's listening to Radio Cherrybaum, and I'm your host, Carrie Diamond, coming to you from Newsstand Studios at Rockefeller Center in the heart of New York City. I'm the founder and editor of Cherry Bomb Magazine, and each week I talk to the most interesting culinary creatives in and around the world of food. Today is one of our host with the most episodes. This December,
0:39.0	I'm talking to some of the most sparkly folks I know about celebrations, gift giving, holiday
0:44.0	eats, and more. Today's subject is holiday cookies. Our guest is Samantha Centivaratna,
0:50.3	the food stylist, recipe developer, New York Times cooking contributor, and baker, who some of you know from everyday cooking on the Magnolia Network.
0:58.7	Sam is also the author of three baking books, including her brand new one, Bake Smart, sweets and secrets from my oven to yours.
1:06.8	What else? Sam is a Cherrybaum cover star. Hopefully you all saw her issue this summer.
1:11.8	If not, you can snag one at Cherrybomb.com. Sam joins me to talk about the New York Times cooking holiday cookie spectacular, also known as Cookie Week.
1:21.2	Sam not only contributed a recipe for a delicious cookie, but she also styled the whole package.
1:26.9	Definitely take a look if you haven't
1:28.5	seen it yet, and stay tuned for my chat with Samantha Centivaratna. Today's episode is supported
1:34.3	by Carreygold. The holidays are here, and Carrigold wants to help you make life more festive and
1:39.4	delicious, with its beautiful butter and cheese made with milk from Irish grass-fed cows.
1:44.6	If you are baking, and I hope you are, be sure to stock up on Carrigold pure Irish butter.
1:49.7	Kerrigold's unsalted sticks are always in my fridge for whatever I need to whip up,
1:53.7	cookies, cakes, biscuits, or some pie dough.
1:56.5	Switching to savory for a sec, if you want to impress folks at meal time,
2:00.7	try Carriigold's new
2:01.7	butter blends. These compound butters are perfectly on trend and are great slathered on bread,
2:07.0	tossed with some roasted veggies, or melted on top of a baked potato. Try Carrigold butter blends
2:12.2	in sun-dried tomato and basil, bell pepper and garden herbs, or chive and onion. I'm sure you can think of a million
2:18.7	ways to use them. And then it's not a holiday without a cheeseboard. If you are a long-time
2:23.6	listener, you know I absolutely love Kerrygold Cashel Blue Farmhouse Cheese. It's my favorite
	...

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