What makes a recipe work — and when is an extra step actually worth the effort?This week, I’m joined by Laura Manzano, the recipe tester behind my forthcoming cookbook, Not From Concentrate. Laura grew up working in her dad’s restaurants, honed her skills in the Martha Stewart test kitchens, and built a freelance career helping cookbook authors make their recipes clearer, more reliable, and better suited to the people cooking them.We go behind the scenes of my cookbook to talk about what recipe testing actually involves, why fewer dishes matter, and the challenge of writing recipes for people who love food but don’t have unlimited time or attention. We also compare notes on working with ADHD, building structure into a creative career, and giving yourself permission to work when your brain works best.We get into:<ul>
<li>How Laura went from restaurant kitchens and food styling to testing entire cookbooks.</li>
<li>What a recipe tester catches beyond missing ingredients and seasoning adjustments.</li>
<li>When detailed instructions help—and when they get in the way.</li>
<li>Writing down your process so you don’t have to reinvent it every time.</li>
<li>Being realistic about time, resisting the urge to overpromise, and finding your own working hours.</li>
<li>Why collaboration has been my favorite part of making this book.</li>
</ul>Find Laura on Instagram at @laurammanzano and read her Substack, Laura’s Dinner.Preorder the Not From Concentrate cookbook: <a href="https://geni.us/NotFromConcentrate">geni.us/NotFromConcentrate</a>For recipes, episode updates, and more, <a href="https://catherinesmart.substack.com/">subscribe to my newsletter</a>. Send questions, feedback, or guest suggestions to <a href="mailto:hello@catherinesmart.com">hello@catherinesmart.com</a>.Not From Concentrate is distributed by PRX and produced by Catherine Smart, with audio and video production by Kevin O’Connell. Our associate producer is Allie Miller, and the theme music is by Kylie Dailey

What makes a recipe work — and when is an extra step actually worth the effort? This week, I’m joined by Laura Manzano, the recipe tester behind my forthcoming cookbook, Not From Concentrate. Laura grew up working in her dad’s restaurants, honed her skills in the Martha Stewart test kitchens, and built a freelance career helping cookbook authors make their recipes clearer, more reliable, and better suited to the people cooking them. We go behind the scenes of my cookbook to talk about what recipe testing actually involves, why fewer dishes matter, and the challenge of writing recipes for people who love food but don’t have unlimited time or attention. We also compare notes on working with ADHD, building structure into a creative career, and giving yourself permission to work when your brain works best. We get into: How Laura went from restaurant kitchens and food styling to testing entire cookbooks. What a recipe tester catches beyond missing ingredients and seasoning adjustments. When detailed instructions help—and when they get in the way. Writing down your process so you don’t have to reinvent it every time. Being realistic about time, resisting the urge to overpromise, and finding your own working hours. Why collaboration has been my favorite part of making this book. Find Laura on Instagram at @laurammanzano and read her Substack, Laura’s Dinner. Preorder the Not From Concentrate cookbook: geni.us/NotFromConcentrate For recipes, episode updates, and more, subscribe to my newsletter. Send questions, feedback, or guest suggestions to hello@catherinesmart.com. Not From Concentrate is distributed by PRX and produced by Catherine Smart, with audio and video production by Kevin O’Connell. Our associate producer is Allie Miller, and the theme music is by Kylie Dailey

What makes a recipe work — and when is an extra step actually worth the effort?This week, I’m joined by Laura Manzano, the recipe tester behind my forthcoming cookbook, Not From Concentrate. Laura grew up working in her dad’s restaurants, honed her skills in the Martha Stewart test kitchens, and built a freelance career helping cookbook authors make their recipes clearer, more reliable, and better suited to the people cooking them.We go behind the scenes of my cookbook to talk about what recipe testing actually involves, why fewer dishes matter, and the challenge of writing recipes for people who love food but don’t have unlimited time or attention. We also compare notes on working with ADHD, building structure into a creative career, and giving yourself permission to work when your brain works best.We get into:<ul>
<li>How Laura went from restaurant kitchens and food styling to testing entire cookbooks.</li>
<li>What a recipe tester catches beyond missing ingredients and seasoning adjustments.</li>
<li>When detailed instructions help—and when they get in the way.</li>
<li>Writing down your process so you don’t have to reinvent it every time.</li>
<li>Being realistic about time, resisting the urge to overpromise, and finding your own working hours.</li>
<li>Why collaboration has been my favorite part of making this book.</li>
</ul>Find Laura on Instagram at @laurammanzano and read her Substack, Laura’s Dinner.Preorder the Not From Concentrate cookbook: <a href="https://geni.us/NotFromConcentrate" rel="noopener noreferrer">geni.us/NotFromConcentrate</a>For recipes, episode updates, and more, <a href="https://catherinesmart.substack.com/" rel="noopener noreferrer">subscribe to my newsletter</a>. Send questions, feedback, or guest suggestions to <a href="mailto:hello@catherinesmart.com" rel="noopener noreferrer">hello@catherinesmart.com</a>.Not From Concentrate is distributed by PRX and produced by Catherine Smart, with audio and video production by Kevin O’Connell. Our associate producer is Allie Miller, and the theme music is by Kylie Dailey

What Makes a Recipe Work? With Recipe Tester Laura Manzano

What does a private chef cook when she’s tired, her family needs dinner, and nobody wants leftovers? Something simpler than you might think.Hamptons private chef Robyn Henderson joins Catherine Smart to talk about cooking delicious food without making every meal a production. From sheet-pan dinners at home to family-style spreads for clients, Robyn shares why seasonal ingredients, simple menus, and less fuss can make for better meals—and why a quick salad once stole the show from her painstakingly handmade lobster ravioli.Catherine and Robyn also get candid about the business of feeding people: raising your rates, knowing your worth, and learning to trust other chefs with your reputation. Plus, Robyn shares a local’s view of the Hamptons, the farm stands she loves, and the homemade herb salts that became a sellout side business.In this episode: • Simple family dinners with fewer dishes and less cleanup • Why more effort doesn’t always mean better food • Cooking with peak-season produce and fresh herbs • Pricing your work and growing a private chef business • The year-round community behind the Hamptons’ summer image • Keeping your cool when things go wrong in the kitchenGet Robyn’s Hamptons farm-stand list and more from Not From Concentrate in Catherine’s newsletter: <a href="https://catherinesmart.substack.com/">https://catherinesmart.substack.com</a>Want more behind-the-scenes private chef stories? Listen to Catherine’s episode with culinary producer and private chef Claire Langan.Not From Concentrate is produced by Catherine Smart, with audio and video editing by Kevin O’Connell and Asia Garcia. Our associate producer is Allie Miller, and our theme music is by Kylie Dailey

What does a private chef cook when she’s tired, her family needs dinner, and nobody wants leftovers? Something simpler than you might think. Hamptons private chef Robyn Henderson joins Catherine Smart to talk about cooking delicious food without making every meal a production. From sheet-pan dinners at home to family-style spreads for clients, Robyn shares why seasonal ingredients, simple menus, and less fuss can make for better meals—and why a quick salad once stole the show from her painstakingly handmade lobster ravioli. Catherine and Robyn also get candid about the business of feeding people: raising your rates, knowing your worth, and learning to trust other chefs with your reputation. Plus, Robyn shares a local’s view of the Hamptons, the farm stands she loves, and the homemade herb salts that became a sellout side business. In this episode: • Simple family dinners with fewer dishes and less cleanup • Why more effort doesn’t always mean better food • Cooking with peak-season produce and fresh herbs • Pricing your work and growing a private chef business • The year-round community behind the Hamptons’ summer image • Keeping your cool when things go wrong in the kitchen Get Robyn’s Hamptons farm-stand list and more from Not From Concentrate in Catherine’s newsletter: https://catherinesmart.substack.com Want more behind-the-scenes private chef stories? Listen to Catherine’s episode with culinary producer and private chef Claire Langan. Not From Concentrate is produced by Catherine Smart, with audio and video editing by Kevin O’Connell and Asia Garcia. Our associate producer is Allie Miller, and our theme music is by Kylie Dailey

What does a private chef cook when she’s tired, her family needs dinner, and nobody wants leftovers? Something simpler than you might think.Hamptons private chef Robyn Henderson joins Catherine Smart to talk about cooking delicious food without making every meal a production. From sheet-pan dinners at home to family-style spreads for clients, Robyn shares why seasonal ingredients, simple menus, and less fuss can make for better meals—and why a quick salad once stole the show from her painstakingly handmade lobster ravioli.Catherine and Robyn also get candid about the business of feeding people: raising your rates, knowing your worth, and learning to trust other chefs with your reputation. Plus, Robyn shares a local’s view of the Hamptons, the farm stands she loves, and the homemade herb salts that became a sellout side business.In this episode: • Simple family dinners with fewer dishes and less cleanup • Why more effort doesn’t always mean better food • Cooking with peak-season produce and fresh herbs • Pricing your work and growing a private chef business • The year-round community behind the Hamptons’ summer image • Keeping your cool when things go wrong in the kitchenGet Robyn’s Hamptons farm-stand list and more from Not From Concentrate in Catherine’s newsletter: <a href="https://catherinesmart.substack.com/" rel="noopener noreferrer">https://catherinesmart.substack.com</a>Want more behind-the-scenes private chef stories? Listen to Catherine’s episode with culinary producer and private chef Claire Langan.Not From Concentrate is produced by Catherine Smart, with audio and video editing by Kevin O’Connell and Asia Garcia. Our associate producer is Allie Miller, and our theme music is by Kylie Dailey

A Hamptons Private Chef’s Secrets to Easier Dinners with Robyn Henderson

On the first episode of Not From Concentrate, Catherine Smart interviews Rose Hattabaugh, a recipe developer and tester at Christopher Kimball's Milk Street. They discuss Rose's journey from being a stay-at-home mom to a culinary professional, sharing insights on balancing motherhood with a career in food media. The conversation delves into Thanksgiving preparations, tips for cooking, and the challenges of recipe development. Rose emphasizes the importance of simplicity in cooking, the joy of family traditions, and the value of life experience in the culinary world. They also touch on the significance of creativity in the kitchen and how to calm the chaos of daily life.<a href="https://catherinesmart.substack.com/">Click Here</a> to sign up for the Not From Concentrate newsletterConnect with Catherine:<a href="https://www.catherinesmart.com/podcast">Podcast website</a><a href="https://www.youtube.com/@catherinesmartcooks/podcasts">Watch the episodes on YouTube</a><a href="https://www.instagram.com/catherinesmart_">Follow Catherine on Instagram</a><a href="https://www.instagram.com/notfromconcentratepod/">The Not From Concentrate Podcast Instagram</a><a href="https://www.tiktok.com/@catherinesmart_">Catherine's Tiktok</a><a href="https://www.tiktok.com/@notfromconcentratepod?_r=1&_t=ZP-91UDdutZOXf">The Not from Concentrate Tiktok</a> Not From Concentrate team:Catherine Smart, Host/Executive ProducerKevin O’Connell, Audio and Video ProductionAllie Miller, Associate Producer

On the first episode of Not From Concentrate, Catherine Smart interviews Rose Hattabaugh, a recipe developer and tester at Christopher Kimball's Milk Street. They discuss Rose's journey from being a stay-at-home mom to a culinary professional, sharing insights on balancing motherhood with a career in food media. The conversation delves into Thanksgiving preparations, tips for cooking, and the challenges of recipe development. Rose emphasizes the importance of simplicity in cooking, the joy of family traditions, and the value of life experience in the culinary world. They also touch on the significance of creativity in the kitchen and how to calm the chaos of daily life. Click Here to sign up for the Not From Concentrate newsletter Connect with Catherine: Podcast website Watch the episodes on YouTube Follow Catherine on Instagram The Not From Concentrate Podcast Instagram Catherine's Tiktok The Not from Concentrate Tiktok Not From Concentrate team: Catherine Smart, Host/Executive Producer Kevin O’Connell, Audio and Video Production Allie Miller, Associate Producer

On the first episode of Not From Concentrate, Catherine Smart interviews Rose Hattabaugh, a recipe developer and tester at Christopher Kimball's Milk Street. They discuss Rose's journey from being a stay-at-home mom to a culinary professional, sharing insights on balancing motherhood with a career in food media. The conversation delves into Thanksgiving preparations, tips for cooking, and the challenges of recipe development. Rose emphasizes the importance of simplicity in cooking, the joy of family traditions, and the value of life experience in the culinary world. They also touch on the significance of creativity in the kitchen and how to calm the chaos of daily life.<a href="https://catherinesmart.substack.com/" rel="noopener noreferrer">Click Here</a> to sign up for the Not From Concentrate newsletterConnect with Catherine:<a href="https://www.catherinesmart.com/podcast" rel="noopener noreferrer">Podcast website</a><a href="https://www.youtube.com/@catherinesmartcooks/podcasts" rel="noopener noreferrer">Watch the episodes on YouTube</a><a href="https://www.instagram.com/catherinesmart_" rel="noopener noreferrer">Follow Catherine on Instagram</a><a href="https://www.instagram.com/notfromconcentratepod/" rel="noopener noreferrer">The Not From Concentrate Podcast Instagram</a><a href="https://www.tiktok.com/@catherinesmart_" rel="noopener noreferrer">Catherine's Tiktok</a><a href="https://www.tiktok.com/@notfromconcentratepod?_r=1&amp;_t=ZP-91UDdutZOXf" rel="noopener noreferrer">The Not from Concentrate Tiktok</a> Not From Concentrate team:Catherine Smart, Host/Executive ProducerKevin O’Connell, Audio and Video ProductionAllie Miller, Associate Producer

Milk Street's Rose Hattabaugh Is The Mom Friend You Need This Thanksgiving

Not From Concentrate - Coming Soon!

Not From Concentrate is a food podcast for busy brains from host Catherine Smart — a cook, writer, mom, and creative entrepreneur with ADHD.  Tune in for conversations with chefs, authors, creators, and food lovers about sparking creativity, calming chaos, and finding joy in (and out) of the kitchen.

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Not From Concentrate is a food podcast for busy brains from host Catherine Smart — a cook, writer, mom, and creative entrepreneur with ADHD. Tune in for conversations with chefs, authors, creators, and food lovers about sparking creativity, calming chaos, and finding joy in (and out) of the kitchen.

Not From Concentrate is a food podcast for busy brains from host Catherine Smart — a cook, writer, mom, and creative entrepreneur with ADHD.&nbsp; Tune in for conversations with chefs, authors, creators, and food lovers about sparking creativity, calming chaos, and finding joy in (and out) of the kitchen.

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