Radio Cherry Bombe

Caroline Schiff, the pastry chef at Brooklyn hot spot Gage & Tollner, joins us to share what she’s making and baking for Hanukkah, one of her favorite holidays. She also shares the story behind her debut cookbook, "The Sweet Side of Sourdough: 50 Irresistible Recipes For Pastries, Buns, Cakes, Cookies, and More," and how her signature dessert at Gage & Tollner, the Baked Alaska, became such a hit. 

Thank you to Kerrygold for supporting our show. Check out their Holiday Calm program at KerrygoldUSA.com. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.

For transcripts, past episodes, and more, visit cherrybombe.com

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It’s a bonus episode! Jessica Seinfeld joins host Kerry Diamond to talk about her new cookbook, "Vegan, at Times"—her fifth cookbook!—and what she’ll be making this Thanksgiving and Hanukkah. Jessica shares how the cookbook and her vegan journey came about, and how she’s brought her family along. They talk about the dishes from "Vegan, at Times" that Jessica will be making for the holidays, including her polenta and baked beans. Jessica also updates us on her Good+ Foundation, an amazing organization that has helped countless children and their parents. 

Thank you to Modern Sprout and Fridge No More for supporting this show. Get 30% percent off everything at Modern Sprout this Black Friday. And use code CHERRYBOMBE when you download the Fridge No More app and get 50% off your first purchase of $100 or less. 

Visit cherrybombe.com for transcripts, recipes, and more.

Cheryl Day of Back In The Day Bakery in Savannah is renowned for her biscuits, pies, and cakes, so Thanksgiving is a big deal for her and her customers. Cheryl and host Kerry Diamond talk about the upcoming holiday, the secret to a good pumpkin pie, Cheryl’s three bread stuffing, and other holiday dinner essentials. They also discuss Cheryl’s major new book, "Cheryl Day’s Treasury of Southern Baking." Clocking in at 400 pages with more than 200 recipes, it features everything from Cheryl’s famous biscuits to gathering cakes, scones, cobblers, jams, preserves, and sweet and savory butters. 

Thank you to Kerrygold, the makers of beautiful butter and cheese from Irish grass-fed dairy, and to Modern Sprout. Check out Modern Sprout’s 30% off sale this Black Friday. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center. Our theme song is by the band Tralala.

It’s no surprise Kelsey Barnard Clark won Season 16 of Top Chef. She put her drive, determination, French training, and affection for mise en place to work for her. Plus, she sprinkled in lots of love letters to her Alabama upbringing. Today, Kelsey is the force behind KBC, an eatery, bakery, and catering operation in Dothan, Alabama. She also is the author of a brand new cookbook, Southern Grit: 100+ Down-Home Recipes for the Modern Cook. Kelsey joins us to talk about her debut book, why her hairdryer is a crucial tool for her roast chicken recipe, and why we’ve been organizing our fridges all wrong. 

Thank you to Cypress Grove and Fridge No More for supporting this episode. Get 50% off your first grocery order from Fridge No More with code CHERRYBOMBE. Visit here for more

Ellen King of Hewn Bakery in Evanston, Illinois, is happy to report that her love affair with baking is still going strong. A champion of heritage grains, Ellen chats with host Kerry Diamond about this year’s Thanksgiving and Hanukkah offerings from Hewn, including gougères, brie en croȗte, bourbon pecan pies, challah, and—baked, not fried—raspberry sufganiyot. Ellen also talks about the cornbread recipes from her cookbook, Heritage Baking, and walks us through her plan for her Thanksgiving leftovers. 

Thank you to Kerrygold, the maker of butter and cheese from Irish grass-fed dairy, and "Julia," the Julia Child documentary, for supporting this episode. 

In this special bonus episode from Radio Cherry Bombe’s Cooks and Books conference at Ace Hotel Brooklyn, we’re bringing you a conversation between Radio Cherry Bombe host Kerry Diamond and author Hetty McKinnon. Hetty is a cookbook author, recipe developer, lover of vegetables, a podcaster, and an indie magazine publisher. Her latest cookbook, "To Asia, With Love," came out earlier this year and Hetty shares the story behind what it took to get her book into the world, her thoughts on representation in the cookbook world, and what she has against coffee table cookbooks.

Today’s show is sponsored by Käserei Champignon and Modern Sprout.

Dorie Greenspan thought she was finished writing cookbooks. She had published her 13th book—“a baker’s dozen,” she joked—but a suggestion that she do a savory baking book was enough to get her excited and inspired. The result, Baking With Dorie, was recently released and it’s not the savory-only work she thought she would produce. “I just couldn’t stay away from desserts,” she says. Interviewing Dorie is baker Umber Ahmad, the owner of Mah-Ze-Dahr Bakery, which has locations in New York City, Washington, D.C., and Arlington, Virginia. 

Their chat took place during the Cherry Bombe Cooks & Books conference, held at Ace Hotel Brooklyn. This episode is supported by Kerrygold. Visit kerrygoldusa.com to learn more about their butter and cheeses made with milk from Irish grass-fed cows.

Award-winning journalist Mayukh Sen, one of the most important young voices in food media, has made a name for himself by telling the stories of marginalized culinary personalities. Now, in his first book, Taste Makers: Seven Immigrant Women who Revolutionized Food In America, Mayukh digs even deeper to share the lives of women whose culinary contributions to this country have been forgotten or overlooked. He joins host Kerry Diamond to talk about his book, the women he focused on, his unconventional career path, and more. 

Today’s show is supported by Kerrygold, makers of beautiful butter and cheese, and Modern Sprout, your source for amazing indoor and outdoor gardening products, for supporting this episode. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. 

Sohui Kim is the chef and co-owner of Gage & Tollner, one of the most celebrated restaurants in New York City. It’s also one of the most historic restaurants, as it dates back to 1892. The legendary Edna Lewis cooked there in the 1980s and ‘90s, the interior and exterior are landmarked, and many New Yorkers marked important moments there. Sohui, her partners, and her team are breathing new life into the space, earning rave reviews and spots on multiple best-of lists. But this latest incarnation of Gage & Tollner almost didn’t happen because of the pandemic. Sohui joins host Kerry Diamond to talk about the resilience and community support it took to re-open the restaurant. Don’t miss their chat! 

Thank you to Kerrygold, makers of milk and cheese from Irish grass-fed cows, and to Sir Kensington’s and their new Fry Sauce, which you can order here. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in the heart of New York City. Our theme song, All Fired Up, is by the band Tralala.

Scott Tacinelli and Angie Rito are the chefs and co-owners of Don Angie, one of the hottest restaurants in New York City, and they also happen to be husband and wife and new parents—to a strong-willed 10-month-old. The duo recently collaborated on a cookbook, Italian American: Red Sauce Classics and New Essentials, that’s out Oct. 26th and is a nod to their heritage and the food they love to eat and cook. Scott and Angie join host Kerry Diamond to talk about their debut book, plus family, their famous pinwheel lasagna, and how they fell in love. Don’t miss their chat.

Thank you to Kerrygold, makers of beautiful butter and cheese, and to Ace Hotel Brooklyn for supporting this episode. 

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City.