Radio Cherry Bombe

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 Bread
More 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 Doughnuts
More 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 Tralala

More on Jocelyn: Instagram, Grandbaby Cakes blog, Grandbaby Cakes cookbook, Pre-order Everyday Grand, 7UP pound cake recipe
More on Jessie: Instagram, Snackable Bakes

On today’s show, two very different food world CEOs. First up, Aishwarya Iyer, the founder of Brightland, a collection of thoughtfully sourced and crafted olive oils, vinegars, and honeys. Aishwarya never planned on becoming an entrepreneur or working in the food startup space, but her plans changed when she fell in love with the world of olive oil. Today, her Brightland brand is beloved by home cooks and connoisseurs alike. Aishwarya joins us to talk about her origin story and what’s next for Brightland. 

In the second half of the show, it’s Ellis Singer McCue, the CEO of Territory Foods who loves problem-solving as much as she does healthy food. Ellis shares her professional journey from Deloitte consultant to systems expert at Gap to CEO of Territory. Ellis also talks about how Territory is working to disrupt the meal delivery category and she shares her predictions regarding the food as medicine movement. 

Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.

Subscribe to our newsletter and check out past episodes and transcripts here!

Want to come to Jubilee 2023? Snag early-bird tickets here.

More on Aishwarya: Instagram, Brightland
More on Ellis: Instagram, Territory Foods