Radio Cherry Bombe

Stephanie Hersh dreamed of a job in the culinary world, but she never imagined she would have a front-row seat to the life of the biggest culinary icon around, Julia Child. Stephanie became Julia’s executive assistant in the most unlikely of ways, when a chance phone call came into the secretarial school she was attending after time at the Culinary Institute of America. The only catch? Julia wanted an office assistant, not a starry-eyed culinary school grad. Stephanie talked her way into the job and wound up becoming Julia’s right hand for almost 16 years. Today, Stephanie is a chef instructor with Oceania Cruises and is based in New Zealand. She joins host Kerry Diamond to share some of her memories, her thoughts on the film 'Julie & Julia,' and what Julia was like as a boss. Thank you to Chronicle Books, publisher of the upcoming 'Tables & Spreads,' for supporting this episode.

Cooking with banana peels? An entire chapter on rhubarb? A love letter to anchovies? You’ll find it all in Cook, Eat, Repeat, the charmingly idiosyncratic cookbook that Nigella Lawson finished during the lockdown. The Domestic Goddess joins host Kerry Diamond to talk about the book, some of its standout recipes, and what she has been eating, cooking, and reading during the pandemic. From her specific rules on buttering toast to her Game of Thrones gloves that make slicing on a mandolin less scary, Nigella explains it all, as only she can. Thank you to Crate&Barrel and Chronicle Books, publisher of 'Tables & Spreads' by Shelly Westerhausen, for supporting this episode.

Molly Baz did not grow up in a foodie family. As a teen, she realized “food could be delicious,” as she describes it. For Molly, learning how to cook became a passion that took her from her own supper club to the kitchens of several restaurants, and to a job at Bon Appétit. Now, teaching others how to cook is what drives her. She’s been sharing recipes with fans via Patreon and on April 20, her debut cookbook drops. Titled 'Cook This Book,' it’s a brightly designed collection of signature Molly recipes, from roast chicken to jammy eggs to Caesar salad. Learn how the cookbook came together, why Molly moved to L.A., and whether she’ll return to YouTube any time soon. Thank you to Crate & Barrel and Sitka Salmon Shares for supporting this episode!

Madhur Jaffrey has been a superstar in culinary circles for decades. She’s an author, an actor, and a global ambassador for the cuisines of India. Madhur has won awards for her work in both film and food, authored more than 30 books, and is a food TV pioneer, having taught probably millions of people how to cook over the years through her shows and videos. Since her youth, she has led a life marked by curiosity and adventure. This interview was recorded as part of a special Cherry Bombe members meeting on Zoom featuring Madhur. She joined us to talk about Climbing the Mango Trees: A Memoir of a Childhood in India, her wonderfully evocative book, plus her garden in upstate New York and some cooking advice. Thank you to Sitka Salmon Shares for supporting Radio Cherry Bombe. Visit sitkasalmonshares.com/cherry for $25 off the first month of a Premium Sitka Seafood Share.

Who would have thought that a lousy turmeric latte would lead Sana Javeri Kadri to launch a game-changing spice company that’s causing the big players in the industry to sit up and take notice? The founder and CEO of Diaspora Co. is disrupting the spice industry one product at a time and fans can’t get enough of its sustainably-sourced saffron, nutmeg, peppercorns, chilies, cacao, and more. Learn how Sana started the brand with a small tax refund, and how she’s grown the privately-held Diaspora Co. over the past four years with no outside investment. Also, learn about her recent sourcing trip to India and beyond and what new products will be launching soon. Thank you to Sitka Salmon Shares for supporting this episode.

From her Top Chef debut in 2006 to today, Padma Lakshmi has never wavered on the things that matter to her: women’s issues, immigrants’ rights, and global food and flavors. That’s why her cookbook, Tangy, Tart, Hot & Sweet, reissued last week in paperback, feels as relevant today as it did in 2007. The book is a celebration of Padma’s love for all cuisines and the people behind them, shaped by her travels around the world. Padma talks with host Kerry Diamond about favorite recipes from the book, her Hulu series Taste The Nation and what it took to get the show made, and the upcoming season of Top Chef. Thank you to Crate & Barrel and Sitka Salmon Shares for supporting this episode.

An exciting new Netflix series debuts today, starring Michelle Obama and two special creatures from the land of frozen food, Waffles and her friend Mochi, who embark on adventures across the globe. The idea for the show has traveled its own 16-year journey from the brain of co-creator Erika Thormahlen to the screen, with lots of ups and downs in between. Learn about the inspiration behind Waffles + Mochi, how Michelle Obama got involved, and how Samin Nosrat of Salt Fat Acid Heat served as the show’s North Star. Erika’s story is all about perseverance, creativity, and dreaming big! Thank you to Cypress Grove Cheese for supporting Radio Cherry Bombe.

When Jesse Tyler Ferguson, the Modern Family star, and Julie Tanous, a recipe developer and culinary school grad get together, you’re in for good eats and a great time. The two met at a dinner party they both reluctantly attended and sparks flew. Their culinary chemistry was apparent when they got in the kitchen and fast forward, now they’re the best of pals and co-authors of the new cookbook, Food Between Friends. Tune in to hear about their favorite recipes, making a turkey with Martha Stewart, Jesse’s love for Hatch chiles, and Julie’s flair with frosting and pie crust. Thank you to Crate & Barrel for supporting this episode and our upcoming Julia Jubilee conference.

Valerie Wilson of VALINC PR is a brand-building pro who has advised countless chefs, companies, corporations, and what she likes to call “culture-shifting brands” on getting their messages to the public. She has also been a champion of the Harlem hospitality scene, working with the likes of Ruby’s Vintage, Melba’s, and Fieldtrip, and on major projects including Harlem Park to Park, Harlem EatUp!, Harlem Restaurant Week, and the brand new Renaissance Pavilion, supported by Uber Eats. Stay tuned to learn about Valerie’s inspiring journey and get some of her PR advice! And don’t miss Callie Flynn, dietetic intern and graduate student at the University of Vermont, share why she thinks Tove Ohlander of Tove by design and AO Glass is the Bombe. Today’s show is supported by A Table: Recipes for Cooking and Eating the French Way, out April 6th from Chronicle Books.

Why have famous folks including Maria Carey, Uber founder Travis Kalanick, and Flavortown Mayor Guy Fieri jumped on the ghost kitchen trend? Is this pandemic-era phenomenon here to stay? Joining us to talk about these virtual restaurants and what they’re all about is Florence Fabricant, the legendary food columnist from The New York Times. Florence also shares the best ways for publicists and entrepreneurs to pitch her and how she got her start in food media. Also, find out why Lia Ballentine of the Yum Day snack company thinks Kaitlin Mogentale of Pulp Pantry is the Bombe. Today’s show is supported by Mango and Peppercorns: A Memoir of Food, An Unlikely Family, and the American Dream by Tung Nguyen and Katherine Manning, out March 16th from Chronicle Books.