Inside the Smitten Kitchen with Deb Perelman

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

🗓️ 8 May 2020

⏱️ 37 minutes

🔗️ Recording | iTunes | RSS

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Summary

“When I see these perfect pantries, I’m like… ‘This isn’t how real people live,’” laughs Deb Perelman. “This is a real-life overstuffed kitchen.” Deb is the cook, writer, and photographer behind the much-loved Smitten Kitchen blog and the two companion cookbooks. Tune in to hear what this down-to-earth personality is up to and why she’s loving things cooked low and slow right now, from sweet potatoes to broccoli, why she’s not baking sourdough bread, and why you can never go wrong with Rice Krispie Treats (especially when they’re made with browned butter). Plus, Chicago-based vegan chef Sam Spoll tells us why she thinks Tanya Lozano, founder of Healthy Hood Chicago, is the Bombe! Thank you to our sponsors for supporting today’s episode: The wines of Rioja and, our newest sponsor, Red Clay Hot Sauce. You folks are the Bombe!

Transcript

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0:00.0	Hey, girls are all right.
0:10.0	Oh, world, chicken, baby, and we're on by her.
0:18.0	Hey, everyone.
0:19.3	Welcome to Radio Cherrybaum, the podcast about women, food, and a whole lot more.
0:24.0	I'm your host, Carrie Diamond.
0:25.9	On today's show, I'm talking with Deb Pearlman, who many of you know by her blog name, Smitten Kitchen.
0:31.8	I'm such a big fan of Debs and her cookbooks, as I know a lot of you are.
0:36.1	Deb and I caught up to talk about how she's feeling
0:38.0	and dealing and what she's cooking these days with two kids at home, and this will make a lot of you
0:43.2	happy, a new cookbook in the works. Before we get to our conversation, let's do a little housekeeping.
0:49.1	Thank you to the wines of Rioja and our newest sponsor, Red Clay Hot Sauce, for supporting our show. You folks are the
0:56.1	bomb. What else? Well, we gave our website a tiny makeover and just reopened the Cherrybaum shop.
1:02.8	Visit Cherrybomb.com to check it out. If you're looking for back issues, our current issue with
1:07.7	Allison Roman on the cover, or maybe you just want to check out our subscription cookbook deal.
1:12.5	Cherrybom.com is the place to go.
1:15.3	Before we get to Smitten Kitchen, here's a word from the wines of Rioja.
1:20.7	Hi, Bomb Squad. Let's go on a trip to Rioja, the premier winemaking region in Spain that's home to more than 600 wineries.
1:29.2	Rioja produces an incredible range of styles, reds, whites, rosés, and my favorite, sparkling
1:35.2	wines. Temprenio is Rio's hallmark grape. Indigenous to Spain, Temprenio is elegant and versatile
1:42.7	and can be found in every expression of Rioja.
1:46.2	Rioja's food-friendly wines pair beautifully with light bites, stand up to spice, and compliment
1:51.6	richer dishes. What do I love most about Rioja? The wines are released when they are ready to drink.
	...

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