Betty Eatz Podcast

Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters.My guest on this episode is Annie Fenn, MD, a physician, culinary instructor, cookbook author, and educator. She writes Brain Health Kitchen, a newsletter devoted to sharing the latest science on Alzheimer’s prevention and brain-healthy recipes that include neuroprotective ingredients and techniques.Annie and I met online after I read her in-depth article about coffee. Because of the info she shared, I decided to break up with my Nespresso (it was hard, not going to lie) and switch to pour-over coffee. It’s been a great choice for me, not only for brain health but also for taste. I immensely enjoy my morning brew!In the episode, Annie and I chat about so many interesting topics, including* The importance of coffee and the best ways to drink it for optimal brain health.* Why Annie pivoted from her Ob/Gyn practice to educating others on brain health and sharing recipes designed to prevent premature brain aging.* Some tips on determining whether or not a social media influencer is giving good medical advice.* Booze! What it does to the brain and how often to drink/not drink it.* Her wellness retreats (spots are still open for Sardinia!) in Blue Zone countries, and what people can learn/take home with them.* Plus, Annie shares her tried-and-true recipe for Crispy Tofu over Greens with Chili Sauce!I highly recommend subscribing to Annie’s newsletter for up-to-date science and recipes that help you take care of your brain while enjoying delicious food!LinksCrispy Tofu over Greens with Chili Sauce recipeBrain Health Kitchen NewsletterBrain Health Podcast Sardinia Retreat, October 2026The Brain Health Kitchen Cookbook Happy listening!Listen to my other podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters.My guest today is Steve Sabicer, a food writer and recipe developer who left the corporate world to pursue his culinary passion. Steve writes about regenerative agriculture, seasonal living, craft, and consciousness in his newsletter, Enlightened Omnivore. Steve also hosts a podcast, where he has “conversations from the field: ranchers rebuilding soil, chefs rethinking sourcing, authors challenging convention, and practitioners doing the hard work of feeding people well.” In this episode, Steve and I chat about so many interesting topics, including* His pivot from corporate life to training at an L.A. butcher shop to owning two butcher shops and a cafe.* The importance of sustainability and regenerative agriculture for our food supply.* How he learned life lessons while pruning trees at his aunt’s olive grove in France.Plus, Steve shared his tried-and-true recipe for Chicken Liver Mousse, also known as “pink gold.” It makes for a delicious appetizer!If you don’t already subscribe to Steve’s newsletter, I highly recommend you do! There you will find thoughtful essays, fun recipes, and a series on his visits to France. LinksChicken Liver Mousse recipe (Steve has unlocked this post for all of April!)Enlightened Omnivore newsletterEnlightened Omnivore podcastEnlightened Omnivore on InstagramHappy listening!Thanks for tuning in! Find my other podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters.My guest today is Kate McDermott, a storyteller, musician, culinary teacher, and cookbook author. She is the author of the James Beard-nominated Art of the Pie: A Practical Guide to Crusts, Fillings and Life (2016), as well as Home Cooking with Kate McDermott (2018), and Pie Camp: The Skills You Need to Make Any Pie You Want (2020). Kate talks about more than just pies in her newsletter, she also shares other recipes (both sweet and savory), her thoughts on aging gracefully, gardening, and photos of her dog, the adorable Mr. B!A native Californian now based in the PNW (Pacific Northwest), Kate teaches in-person pie camps and offers virtual pie classes, both live and recorded. In fact, I am going to learn how to make a mango chiffon pie later this week in Kate’s live virtual pie class! She will walk students through all the steps of making this tropical pie. If you’d like to participate, you can sign up here. I’d love to see you there!On the podcast episode, Kate and I had a marvelous time chatting about* How she pivoted from teaching music to teaching cooking, specifically pie.* Her best advice on making the flakiest pie dough (this was a great tip and one I hadn’t thought about before)!* What she is most proud of in her life, both personally and professionally.* Plus, she shares her tried-and-true recipe for the best apple pie ever!If you don’t already subscribe to Kate’s newsletter, you really should! It is always a fun read, brimming with useful information, heartfelt stories, and wise woman wisdom. LinksQuintessential Apple Pie RecipeArt of the Pie Dough Recipe and TutorialKate McDermott’s NewsletterVirtual Classes CookbooksIn-Person Pie CampsHappy listening!You can find other podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hello from sunny Southern California! Do you like tacos, kimchi, seasonal produce, and bright flavors? You’re in the right place.Every Friday, we chat about California Cuisine recipes that will inspire you, no matter where you live in the world.California Cuisine features fresh ingredients, in-season veggies and fruits, simple preparation, and flavor influences from many international cuisines. Our Golden State has a diverse population hailing from all over the world, especially Asia, Central and South America, and the Mediterranean, so Californian food reflects all these food cultures. It’s a beautiful mash-up!Looking for other recipes? You’ll find them in the Recipe Index. If you need to take a deep breath and close your eyes for a hot minute, the audio is above.Life in SoCalWondering what winter is like in Southern California? The rain is gone for now, the sunshine has returned, and temps have been in the 70s F/20s C. Plus, the SoCal mountains are snow-capped! My youngest son sent me some photos of his hike earlier this week in the snow of the San Jacinto Mountains.Meanwhile, the lavender is blooming, blood oranges are in season, and I’ve been recipe testing a new round of mocktails (those are coming soon!).Coming in March: Cook Once, Eat 3x SeriesYes, it’s back! This is where we cook a big batch of protein and divvy it up into three entirely different meals for the week. Don’t call it leftovers, call it options. You all loved the Cook Once, Eat 3x series last fall that featured roasted chicken, braised short ribs, pulled pork, and slow-roasted salmon. So many peeps requested a springtime version with new recipes—how could I say no to that? This time around, I’ll include plant protein, ground turkey, boneless chicken thighs, and a vegan sauce-based approach from a surprise guest chef that you will love!Look for this series starting next Friday.Dinner for 2 + MovieToday, we are closing out our month of dinner for two plus a movie. I love the idea of staying in to enjoy dinner while engrossed in a film. Especially with the snowy weather that some of you have experienced recently, it’s been an apropos formula for a cozy night at home.For those who’ve been reading along the past few weeks, you know I’m always on the lookout for a good movie. While in graduate school, I minored in Film Studies—not to pursue a career in it, but because I love viewing and discussing movies. So, yes, I’m a little bit of a film geek, haha!While my family enjoys movies, they aren’t always interested in the details that I am. Things like: the director and other films they’ve made, the overarching theme, the plot holes, if the mise-en-scène worked, how the actors did or didn’t develop their characters, and so much more!My daughter used to say, “Mom, can we just watch the movie now?” LOL. Some reminders about the film recs:* Movie choices are very personal. While I enjoyed aspects of each movie and found them interesting, you might not, depending on your preferences.* No one really cares about opinions, lol! However, I will give you reasons why I think a movie was good. Use those as an indicator of whether or not to add the movie to your watchlist.* Not for children. Family movie night was a fun tradition when my kids were growing up, but these films aren’t for those family nights.Plus, each movie this month inspired the accompanying dinner menu! So let’s get to it.Nouvelle Vague (2025)Set in 1959, this film is a comedy/drama tribute to French film director Jean-Luc Godard and his first movie, Breathless, which was released in 1960. It features a cast of characters who were influential in French New Wave (or la nouvelle vague) cinema. The director here is Richard Linklater, known for his indie films (Slacker, Dazed and Confused, Boyhood, among others), and a fellow alum of my alma mater, the University of Texas at Austin. Shot in black and white, the documentary-style film opens with critics from Cahiers du Cinéma, a French film magazine, attending premieres and award ceremonies that recognized and ushered in a new and unconventional way of filmmaking in France. This innovative approach went against traditional storytelling, editing, and visual style and would shape movie-making all over the world for decades to come.The plot follows the young filmmaker, Jean-Luc Godard, as he directs his first film. He casts a relatively new actor, Jean-Paul Belmondo, and the more experienced American actress Jean Seberg in the lead roles as the petty thief and his girlfriend. At the time, Seberg had one foot in Hollywood and one in Paris. As filming days are chronicled, we see the chaos, upheaval, and realism for which the French New Wave became known. Reasons to Watch Nouvelle Vague* Period piece. If you like movies set at particular times in history, you will love this glimpse into 1950s Paris. With a cool jazz score, Breton-striped top/trench coat/ballet flats fashion, and French-only dialogue, the film is like an embrace from the city of love. It has been called un vrai petit bijou (truly a little jewel) of a movie that totally immerses you in the new wave film culture of post-war France. * Highlights the movement that altered filmmaking forever. At the time, mainstream cinema in the U.S. and Europe shot movies on studio sets with artificial lighting and relied on approved scripts with linear (chronological) storylines. The French New Wave turned all that upside down. Films were shot on location with natural lighting using handheld cameras. Narratives were sometimes non-linear, and dialogue was often ad-libbed on the spot by non-professional actors. The experimentation and improvisation led to innovations in moviemaking and editing, such as jump cuts (an editing style still used today) and a breaking down of the fourth wall (meaning, actors looked straight at the camera and talked to the audience). As 21st-century viewers, we take many of these things for granted in films today, but they originated with the French New Wave. * Introduces the idea of the director as the author. Before the 1950s, the film industry, and especially the Hollywood studio system, was dominated by big studios and well-known contract actors that drove interest and movie ticket sales. The critic-turned-filmmakers at Cahiers du Cinéma insisted that it should be the director whose vision controlled the artistic choices, visual style, casting, themes, and overall direction of the film, not the studio. This idea of director as author, or auteur theory, meant that any of a director’s movies was recognizable by the personal stamp they had left on them. The auteur theory is still going strong. If you’ve ever seen films by Christopher Nolan, Martin Scorsese, Quentin Tarantino, or Wes Anderson, you know exactly what I mean. You can spot their movies right away. While I was in grad school, one of the classes I took for my Film Studies minor was actually in the English Department, and ENG 344L Film Auteurs is still taught today!* Reminds us that creativity is born out of hardship. Post-World War Two France had limited resources. There was no budget for large crews, expensive cameras, and lavish sets. New Wave filmmakers did not let this inhibit them and instead thought outside the moviemaking box! DIY camera dolly set-ups, sunlight as lighting, city streets as backdrops, and bystanders as extras all fit within their low budget and gave an immediacy and realism that studio-shot films could not. If you are interested in French New Wave films, I recommend the original Breathless, of course, as well as The 400 Blows, Hiroshima Mon Amour, Jules and Jim, and Last Year at Marienbad to get you started.I was inspired to dream up the following menu, which Jean Seberg might have appreciated: a mash-up of French bistro staples with a California twist! RecipesSole Meunière with Blistered TomatoesYields 4 servingsTime: 20-ish minutesInspired by the French classic, this easy fish dish is brightened up with quick pan-blistered tomatoes! Thin filets of sole cook up tender and quickly. Notes:* Can’t find or don’t like sole? I usually find it in the frozen food section of my local grocery store. Tilapia and orange roughy are good subs.* Traditionally, Sole Meunière is cooked in clarified butter (which has a higher smoke point than butter and reduces excessive browning/burning). Because I’m sometimes lazy and don’t want to take the extra step of clarifying butter, I use a combo of olive oil and butter, adding the butter at the last minute so it has less time to brown. An alternative is to use ghee (a type of clarified butter used in Indian cooking) that you’ve made or purchased. Fish Ingredients:* 1 pound (about 6 thin filets) Dover sole* 1/2 cup all-purpose flour* 2 tablespoons olive oil* 1 tablespoon butterTomato Ingredients:* 2 Tbsp olive oil* 1 dry pint (about 2 cups) cherry or grape tomatoes* 2 garlic clovesGarnish: lemon slices, chopped fresh parsleyDirections:* Pat the fish filets dry with paper towels. Pour the flour into a dish or shallow bowl. Dredge each filet on both sides in the flour, then place on a plate or baking sheet. Don’t stack the filets on top of each other, but place them side by side.* Heat the olive oil in a large skillet over medium-high heat. Once the oil is heated, add the butter. Immediately slide in the coated filets, two or three at a time depending on what will fit in the pan. Cook for 2 to 3 minutes until golden brown, then flip and cook the other side for 1 or 2 minutes. The filets are very thin and cook quickly. Move to a large plate/platter and cover to keep warm. Repeat with the remaining filets. * Wipe out the skillet and return to the stove top. Heat the oil on medium-high heat, then add the tomatoes. Cook for 2 to 3 minutes, leaving them alone so they will blister on one side.* Shake the pan so that the tomatoes roll to their other side and cook for another minute or two. Add the garlic and gently stir a few times. Remove from the heat. Spoon the tomatoes onto the fish platter.* Garnish with lemon slices and a shower of chopped parsley before serving.Boiled Baby Red PotatoesYields 4 servingsTime: 20-ish minutesSimple, easy, and delicious! Baby potatoes get boiled with aromatic bay leaves, drained, and tossed with butter. They are a perfect side with any fish, chicken, or meat.Ingredients:* 2 dried bay leaves* 1 1/2 pounds baby red or white potatoes* 2 tablespoons butter* Garnish: flaky salt, chopped fresh parsleyDirections:* Add bay leaves to a pot of water and bring water to a boil. Add the potatoes and cook for 15 to 20 minutes or until fork tender. * Carefully drain the water out of the pot. While the potatoes are still hot, add the butter, and place the lid on to allow butter to melt. It will only take a minute or two.* Using a silicone spatula or silicone spoon, gently toss the potatoes to coat them in butter. Garnish with flaky salt and parsley before serving.ExtrasA crisp salad of bitter greens and a zippy dressing would pair perfectly with today’s meal, like Arugula Endive Salad with Bacon or Salad with Fried Goat Cheese. We can’t forget a sweet ending, can we? My vote is for the lovely Apple Galette with Frangipane. And for a drinkie, the California 75! It’s a lighter, West Coast version of the classic French 75 cocktail. Did you miss the previous Dinner for 2 + Movie nights? I’ve linked them below.Tell MeThat’s a wrap on February! I’d love to hear what you enjoyed about this dinner and movie series in the comments below. Coming next week: Cook Once, Eat 3x, and this one is all about plant protein. See you next Friday!RewardsDid you know you receive rewards for referring others to this newsletter? Earn a one, three, or six-month Paid subscription just by sending a text/email or sharing on social media! Already a paid subscriber? Your rewards are added to your current subscription to extend it!*Important note: I don’t keep track of referrals, but Substack does through the referral link below.*Thanks for sharing this newsletter. I can’t wait to see what rewards you’ll earn! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters.My guest today is Mira Dessy of The Ingredient Guru. Mira is a Nutrition Educator and Board Certified Holistic Health Practitioner who helps clients decode food labels, navigate the grocery store, and understand how nutrition choices can contribute to their health and well-being. She is also the author of The Pantry Principle: How to read the label and understand what’s really in your food. Mira and I had a wonderful time chatting about* How her personal health journey led to a passion to help others and a pivot to a new career.* Her regular Food News You Can Use updates on what’s happening in the food and agricultural industries.* The importance of emergency preparedness, especially in your pantry, and how to easily start it.* Plus, she shares her tried-and-true recipe for a family favorite, Braised Carrots!If you don’t already subscribe to Mira’s newsletter, I highly recommend you do! It truly includes food news that you can use and implement into a healthy lifestyle.LinksRecipe: Braised CarrotsNewsletter: Mira Dessy on SubstackInstagram: @theingredientguru Happy listening!You can find other podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters. My guest today is Shell Plant, a professional baker, former journalist, and mum of two. Her newsletter, Bake Experiments, is a peek into her kitchen where she develops and tests recipes, shares tips about how to make bakery-worthy treats, and discusses baking techniques.Along the way, she also throws in some related history, giving her recipes context and a backstory! It’s a newsletter to savor and enjoy on many levels.Shell and I had a super fun time chatting about* How the pandemic led her to a new career in baking.* The flavors she loves to experiment with in her bakes.* How she teaches skills to everyone in her Micro-bakery lesson videos.* What she’s learned about the differences in British and American sweets.Plus, she shares her tried-and-true, bakery-worthy recipe: Fudgy Choc Cherry & Pistachio Cookies!If you don’t already subscribe to Shell’s newsletter, I highly recommend you do! It includes incredible recipes, baking history, and helpful tips to up your baking game.LinksRecipe: Fudgy Choc Cherry & Pistachio CookiesNewsletter: Bake ExperimentsInstagram: @shellandgingerHappy listening!You can find previous podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome back to the Betty Eatz Podcast! In every episode, you learn about identifying good recipes and avoiding untested AI-created disasters. Plus, you get to hear the backstory of your favorite food writers, recipe developers, food bloggers, and cookbook authors.My guest today is Sheryl O'Connell, a recipe developer, long-time self-taught home cook, and food writer of the popular newsletter Just Really Good Recipes. What began as an online collection of recipes for her kids has exponentially grown into a community of home cooks all over the world who appreciate her reliably delicious and globally inspired recipes! Sheryl and I had such a wonderful time chatting about* How she taught herself to cook and the pleasure it brings to both her and her family.* Her new “Buy This, Make That” series that was originally designed to help her son efficiently grocery shop and prepare multiple meals, but now helps others do it, too.* The global cuisines that inspire her in her recipe development.* What she is most excited about right now (hint: it’s called “Recipe Vault!”).Plus, she shares her tried-and-true, everyone-asks-for, recipe: Mediterranean-inspired Fetteh Bowl with Spiced Chicken!If you don’t already subscribe to Sheryl’s newsletter, I highly recommend you do! It is chock-full of delicious recipes and tips to up your kitchen game.LinksRecipe: Mediterranean-inspired Fetteh Bowl with Spiced ChickenNewsletter: Just Really Good RecipesInstagram: @justreallygoodrecipes Happy listening!You can find previous podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome back to the Betty Eatz Podcast! In every episode, you learn about identifying good recipes and avoiding untested AI-created disasters. Plus, you get to hear the backstory of your favorite food writers, recipe developers, food bloggers, and cookbook authors.This time, my guest is Erin Henderson, a certified sommelier, wine educator, and hospitality queen who shares her expertise and delicious ideas in her newsletter, Quaintrelle. She says that she gets to drink and throw parties for a living!Erin is one of the most charming guests I’ve had on the podcast, and I know you are absolutely going to love listening to her! We had a really delightful time chatting about so many things including* Her decision to become a certified sommelier and how she transformed that into owning her own company.* Tips on how to choose wine for upcoming holiday dinners. Erin walks us through a series of questions that we can ask ourselves to help us pair a wonderful wine with dinner.* Her best advice and tips on preparing for a dinner party, whether it’s just having a few friends over or a larger group.* An escapade in Paris, plus her run-in with a draconian Parisian law. I won’t spoil the details, but you’ll want to listen to that crazy story!* The wine education classes and seminars she teaches and what people come away with after taking her courses.Erin also shares her tried-and-true formulas for four different stylized cheeseboards with wine pairings. These are perfect for entertaining! Or, let’s be real, they’re also perfect just for yourself on a quiet night at home. LinksRecipe: Cheeseboard with Wine PairingsNewsletter: QuaintrelleWebsite: The Wine SistersInstagram: @itserinhendersonIf you don’t already subscribe to Erin’s newsletter, I highly recommend you do. It’s entertaining, educational, and so fun to read! Happy listening!You can find previous podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi friends, and welcome back to the Betty Eatz Podcast! In every episode, you learn about identifying good recipes and avoiding untested AI-created disasters. Plus, you get to hear the backstory of your favorite food writers, recipe developers, food bloggers, and cookbook authors.This time, my guest is Peter of Things on Bread. Peter Barrett is a recipe developer and food writer whose most recent cookbook project is The Blue Zones Kitchen: One Pot Meals, for which he developed all the recipes. We had a really wonderful time chatting about* Peter’s earliest influences, including his grandfather, who taught him how to make pickles.* How his training and background as a painter, plus a 20-year career in the art world, translate to his cooking.* An epiphany he had while living in Rome.* His thoughts about AI and its role in food writing.* What he grows in his home garden and how he preserves and ferments it.Plus, Peter shares his tried-and-true recipe for Dandelion Sandwich!LinksRecipe: Dandelion SandwichNewsletters: Things on Bread and Flavor Freaks.Website: Peter BarrettInstagram: @cookblog If you don’t already subscribe to his newsletter, Things on Bread, I highly recommend you do! There are real food recipes, old-school cooking methods, and refreshing honesty in each post. Happy listening!You can find previous podcast episodes here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi there, friends, and welcome to the Betty Eatz Podcast! In every episode, you learn about identifying good recipes and avoiding untested AI-created disasters. Plus, you get to hear the backstory of your favorite food writers, recipe developers, food bloggers, and cookbook authors.This episode features Sarah Copeland of Edible Living. Sarah is an award-winning cookbook author and longtime contributor to the New York Times, Martha Stewart Living, Real Simple, Food & Wine, and other notable publications.Sarah and I connected earlier this year on a Substack comment thread, of all places. We discovered we have something in common: Hungary. You’ll have to listen to the episode to find out the details!We also had a really wonderful time chatting about* Sarah’s earliest influences that helped develop her love of the culinary world.* How she is instilling an appreciation for real food and family heritage with her kids.* Her thoughts about AI and its role in food writing.* Her proudest achievement and what it means to her.Plus, Sarah shares her tried-and-true recipe for a chicken dinner that is both elegant and kid-approved! LinksRecipe: Winner, Winner Chicken Dinner!Newsletter: Edible Living by Sarah CopelandWebsite: Edible LivingBooks: Sarah Copeland’s cookbooksIf you don’t already subscribe to her newsletter, I highly recommend you do! There are beautiful recipes, thoughtful articles, and helpful travel recommendations.Happy listening! You can find previous podcast episodes here.Subscribe so you never miss an episode. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi there, friends, and welcome to the Betty Eatz Podcast! In every episode, you learn about identifying good recipes and avoiding those AI-created disasters. Plus, you get to hear the backstory of your favorite food writers, recipe developers, food bloggers, and cookbook authors.This episode features Jessie-Sierra Ross of the Jessie-Sierra; The Last Bite newsletter Jessie is a longtime food and lifestyle blogger, cookbook author, and TV personality.We chat about so many things, including* How her training as a former professional ballerina prepared her for life as a food content creator and recipe developer.* The special meaning of preserving her family recipes.* Why she believes AI can be a good tool, but it will never replace human connection and taste.* Sharing her expertise in effortless entertaining and the book she wrote to help others achieve it.Plus, Jessie shares her tried-and-true recipe for Pear & Manchego Cheese Tarts. It’s a perfect appetizer for autumn! The recipe PDF is below.LinksNewsletter: Jessie-Sierra: The Last BiteWebsite: Straight to the Hips, BabyInstagram: Straight to the Hips, BabyCookbook: Seasons Around the TableIf you haven’t already subscribed to her beautiful newsletter, I highly recommend you do. The photography and recipes are gorgeous! Happy Listening!You can find previous podcast episodes here.Subscribe so you never miss an episode! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Have you heard about eating for metabolic health? This episode of the Betty Eatz Podcast is packed with information about a low glycemic way of eating AND keeping things delicious! Beth Bollinger of Nest Wellness is my guest, and you are going to love listening to her. We chatted about a lot of topics, like* How Beth’s personal health journey has led her and continues to guide her in recipe development.* Her desire to help those who are pre-diabetic or insulin-resistant enjoy cooking and eating a variety of foods.* What does metabolically healthy actually mean? Read more here.* Her blood sugar management program, personalized to you.Beth’s newsletter has a treasure trove of delicious recipes and I highly recommend it! Plus, Beth shares three of her popular recipes with us!Flourless Triple Chocolate Banana BreadFlax BreadBreakfast CookiesLinksNewsletter: Nest WellnessWebsite: Nest Wellness Healthy RecipesInstagram: @nestwellness_Personalized course: The Blood Sugar MethodHappy Listening! You can find previous podcast episodes here. Subscribe so you never miss an episode! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

This episode features Douglas Cullen, author of the newsletter Inspired by Mexico. Having lived and worked in Mexico for 25 years, Douglas and photographer Andres Carnalla highlight authentic Mexican recipes that the average home cook can easily make and enjoy.We chat about* Differences in regional cuisine in Mexico.* His time as a cafe owner in San Miguel de Allende* Why he’s not afraid of AI! Douglas makes some good points.Plus, he shares his recipe for Salsa Mexicana! It’s so easy and delicious.If you haven’t already subscribed to Inspired by Mexico, I highly recommend you do.LinksRecipe: Salsa MexicanaNewsletter: Inspired by MexicoHappy Listening! To explore other podcast episodes, follow this link. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

This episode of the podcast was such a treat to record! My guest is Yvette Marquez-Sharpnack, an Emmy-winning producer and writer, recipe developer, award-winning food blogger, brand spokesperson, and three-time cookbook author. You probably already know her from her very popular food blog Muy Bueno, which features Mexican and Latin-inspired recipes and comfort food.She also writes a newsletter, From Cocina to Career with Yvette Marquez-Sharpnack, where she shares the stories and strategies of building a business in the food content world. If you haven’t already subscribed, I highly recommend you do!On today’s show, Yvette and I chat about so many things, including* Preserving family recipes and the legacy they leave.* How her former career in graphic design helps her spot AI-generated photos and recipes.* The inspiration behind her recipe development and party planning.Plus, Yvette shares the recipe for her favorite comfort meal, her mom’s Green Enchiladas!LinksRecipe: Green Enchiladas (Enchiladas Verde)Blog: Muy BuenoNewsletter: From Cocina to CareerInstagram: @muybuenocookingHappy Listening! To explore other podcast episodes, follow this link. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

We visit with Harrison of The Secret Ingredient. Many of you know Harrison as the ex-fine dining chef who shows us how to recreate some of the most popular recipes from upscale restaurants. He is also the moderator of a weekly Food Writers Forum chat and collaboration.On the episode, we cover some fun topics including* What it’s like to work in a fine dining establishment.* Where he gets his inspiration.* Waking up to roosters? You’ll have to listen to the episode!Plus, he shares a very timely recipe using summer tomatoes (recipe link is below).If Harrison is the future of the American food scene, we all are in very good hands! I highly recommend checking out his newsletter and subscribing.LinksNewsletter: The Secret IngredientRecipe: Slow-roasted Sun Gold Tomatoes with Hot Honey This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Today’s episode features Melissa Norman of Yes! You Can Eat This. Melissa specializes in creating easy delicious recipes for those with food intolerances. As a long-time vegetarian who is also gluten-free, soy-free, and dairy-free, Melissa knows what it is like to navigate meals as both a host and a guest at dinner parties.She shares her expertise and experience as we chat about* her personal food journey.* how to help family, friends, and guests feel included at meal time.* what to look for when searching online for specific DF GF recipes.* her process in developing flexible, adaptable recipes that are easy to make.I learned a lot, and I think you will, too!And if you don’t already subscribe to Mel’s newsletter, I highly recommend you do.LinksNewsletter: Yes! You Can Eat ThisYouTube: Melissa’s Plant-based KitchenRecipe: Creamy Romesco-style Sauce This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Enjoy this episode featuring Sophia Real of Real Simple Food. She is a lawyer by day, but a food writer, recipe developer, and food photographer by night. We chat about* what inspires her and the development of flavors in her recipes.* how people can use condiments and spices they already own in a new way.* her *almost* brush with greatness (Ottolenghi nerds will appreciate this!).She also shares her tried-and-true recipe for Preserved Lemon Drizzle Loaf. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Listen in on my chat with Kerry Faber, a professional recipe tester, recipe developer, and trained chef. She also writes Dish Lister, the weekly newsletter.Tried-and-true recipe: Coconut Almond Chocolate Chip CookiesSubstack newsletter: Dish ListerInstagram: @dishlisterArticle: 8 Strategies I've Used to Raise Kids Who Eat (Almost) EverythingCurated kitchen recommendations: shopmy.us/dishlister This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Learn the best practices for gluten-free baking and cooking with expert Rachel Ciordas. She also shares her tips for traveling while gluten-free!Newsletter: Next Level Gluten FreeCooking Classes: On-demand WorkshopsTried-and-true recipe: Gluten-free Garlic Herb Focaccia This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

This episode features Maggie Hoffman, host of the podcast and newsletter The Dinner Plan. Listen in as we chat about what makes a recipe "good," finding what makes you happy in the kitchen, and her journey in the world of food and beverage. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi everyone! On today’s episode, I chat with Georgia Freedman, a longtime journalist, editor, cook, foodie, and five-time cookbook author! Her work has appeared in The Washington Post, Martha Stewart Living, Real Simple, and Saveur.You will love hearing her story!Listen in as we chat about:* Making dinnertime a pleasure regardless of how many you’re cooking for.* Discerning a good recipe from a not-so-great one.* How her career journey went from the political world to the food world.* The inspiration for her newest cookbook.Plus, Georgia shares not one but two of her tried-and-true recipes with you!Zuni-ish Roast Chicken Salad is Georgia’s take on the iconic chicken dish from San Francisco’s Zuni Cafe. My mouth is watering just looking at this!And Reuben Quesadillas, her delicious mash-up where Mexican quesadillas meet Jewish deli with plenty of homemade Russian dressing for dipping! Yum!You can preorder Georgia’s latest cookbook, Snacking Dinners here. Plus, there are preorder bonuses (y’all, these are GREAT bonuses including a Staub casserole set, ingredients from Fly by Jing and others, plus custom cocktail recipes that pair specifically with recipes in the cookbook)!Connect with Georgia in either of her newsletters:Enjoy listening to this episode! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Trained chef and recipe developer Nicki Sizemore chats with me on spotting a good recipe, skills every home cook should know, and her recent trip to Nicaragua. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

A conversation with Martin Sorge, winner of The Great American Baking Show and recipe developer. We dish about pie crust, kitchen scales, and German bread! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

On today’s episode, Rebecca Blackwell and I dish about how to identify a recipe that is worth making, living and cooking in an RV, and her new nationwide supper clubs. Plus, she shares her tried-and-true recipe for the best-ever dinner rolls!Links:Homemade Dinner Rolls: https://ofbatteranddough.com/homemade-dinner-rolls/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe

Hi everyone! Welcome to the Betty Eatz Podcast where we talk about real recipes created by real people. You and I know finding a reliable recipe that works and tastes good is a little like playing recipe roulette. There are a lot of terrible recipes floating around that are untested, AI-generated, or just plain bad. Frequently our time, energy, and money are wasted on these dishes.On the show, you will learn how to tell good recipes from not-so-great ones. You will enjoy a behind-the-scenes look into the life of food creators and learn how they produce the recipes you want to cook again and again. Plus, included is a tried-and-true recipe for you to make.I look forward to you joining me for each episode of the Betty Eatz Podcast! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe