Radio Cherry Bombe

Today we’re kicking off Jubilee in July, a special series featuring conversations from our annual Cherry Bombe Jubilee, which was held this past April at The Glass House in New York City. Over the next few weeks, we’ll be sharing some of the wisdom, stories, and inspiration from the Jubilee stage. First up is Jenny Nguyen, founder of The Sports Bra in Portland, Oregon—the world’s first sports bar dedicated entirely to women’s sports. Jenny sits down with Adrianna and Olivia Maher, sisters and co-hosts of the “House of Maher” podcast, to talk about the origin story of The Sports Bra, the power of creating spaces where girls and women feel seen, and why small changes can make a big impact. Then, we’ll hear a solo talk from Ifrah Ahmed, chef, writer, founder of the Somali culinary pop-up Milk and Myrrh, and author of the cookbook “Soomaaliya.” Ifrah shares her journey from Mogadishu to Seattle to New York, how her mother’s cooking helped preserve her connection to Somali culture, and why documenting recipes and family histories matters now more than ever. Thank you to Airbnb Experiences for supporting our show.  Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Jenny: Instagram, The Sports Bra, invest in The Sports Bra More on Olivia: Instagram, House of Maher podcast More on Adrianna: Instagram More on Ifrah: Instagram, “Soomaaliya” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Alex Snodgrass, the blogger, bestselling cookbook author, recipe developer, and mom behind The Defined Dish. Alex is also the founder of SideDish, a line of sauces and vinaigrettes.  Alex joins host Kerry Diamond to talk about her fourth cookbook, “Everyday Eats,” out this August; what it takes to build a CPG brand today; the challenges facing food bloggers in the AI era; and how The Defined Dish came to be and what the Whole30 program had to do with it.   They also discuss Alex’s recipe North Star–“Can I make this on a Wednesday night?”--and why Ina is such a big inspiration to her.  Click here for Alex’s Brothy Saffron and Lemon Fish Over Rice recipe from “Everyday Eats.” Thank you to Whole Foods Market for supporting our show. Click here for more information on our Supper Club Series.  Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Alex: Instagram, The Defined Dish, SideDish, "Everyday Eats" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Lois Freedman, one of the most powerful women in the restaurant industry. Lois is co-CEO of the Jean-Georges restaurant group, the company led by world-renowned chef Jean-Georges Vongerichten that includes more than 50 restaurants in 12 countries and more than 1,000 employees. This year marks Lois’s 40th anniversary of working with Jean-Georges.  Amazingly, this is Lois’s very first podcast. She’s been very low-key throughout her career, but fortunately for us, agreed to come on the show and talk about her remarkable career.  She and host Kerry Diamond discuss Lois’ time as a chef, her move to front-of-house and what that unlocked, her love of to-do lists, why Jean-Georges calls her Madame No, plus advice for opening restaurants and keeping them open. You will learn a lot from Lois, whether you work in hospitality or another industry.  This episode was recorded at Newsstand Studios at Rockefeller Center.  Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Veuve Clicquot for supporting our show. Thank you to S. Pellegrino for supporting our show. Learn more and follow the 2026–2027 competition at sanpellegrinoyoungchefacademy.com.  Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Lois: LinkedIn, Jean-Georges restaurants More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For today’s show, we’re airing our first joint episode with She’s My Cherry Pie, Cherry Bombe’s baking podcast hosted by Jessie Sheehan. Today’s guests are Connie McDonald and Pam Weekes, the founders of Levain Bakery, the beloved New York bakery known for its signature thick cookies. Levain started as a small bread shop on the Upper West Side in 1995, and has since grown into one of the most recognizable bakeries in the country, with more than 20 locations and fans lined up for their famous chocolate chip walnut cookies. Connie and Pam join host Jessie Sheehan to talk about how they met while training for triathlons, how their bread business began with the support of Anthony Bourdain, and how a call from then-New York Times columnist Amanda Hesser helped put their now-iconic cookie on the map. Connie and Pam also talk about their memoir, “Levain Bakery: A Story of Friendship, Community, and Cookies,” and why community has always been at the heart of Levain. Thank you to Nonino & Fisher & Paykel for supporting our show. Thank you to S. Pellegrino for supporting our show. Learn more and follow the 2026–2027 competition at sanpellegrinoyoungchefacademy.com.  Click here to order The Game Changers Issue of Cherry Bombe Magazine. Sign up for our free She’s My Cherry Pie & Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Levain: Instagram, website, "Levain Bakery" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Rachel Karten, the social media strategist, writer, and creator of the must-read Substack newsletter Link in Bio. Rachel, a Bon Appétit alum and Cherry Bombe 2026 Power List honoree, is one of the smartest people thinking about social media today. Rachel joins host Kerry Diamond to talk about what’s happening on Instagram right now, why follower counts don’t mean what they used to, and why short-form video matters so much for brands, restaurants, and media companies. She breaks down how social platforms have changed, and how doing less—but doing it with intention—can be a smarter way forward. Plus, Rachel shares her thoughts on Substack, Facebook’s possible comeback, the pressure to be everywhere, and some of the brands and restaurants doing social media right today. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Rachel: Instagram, Link in Bio More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guests are Ligaya Mishan and Tejal Rao, the co-chief restaurant critics at The New York Times. Ligaya is based in New York City, while Tejal is based in Los Angeles, and together they’re bringing a fresh perspective to one of the most influential roles in the food world. Ligaya and Tejal are also featured on Cherry Bombe’s 2026 Power List. Ligaya and Tejal join host Kerry Diamond to talk about their childhoods, the foods that shaped them, and how they each found their way to writing and restaurant criticism. They share how they’re approaching this new era of criticism—one that takes into account emerging audiences and cuisines, the end of anonymity, and the physical and emotional realities of eating for a living. They also discuss The New York Times’ 100 Best Restaurants in New York City list, why it’s always a conversation starter, and what it means to think about a list as a portrait of a city. Plus, Ligaya and Tejal talk about the Los Angeles restaurant scene, menu storytelling, the cities they’re excited about right now, and why restaurants still matter as spaces of hospitality, connection, and community. Click here for the 2026 Cherry Bombe Power List  Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ligaya: Instagram, NYT profile More on Tejal: Instagram, NYT profile More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guests are Sara Kramer and Sarah Hymanson, chefs and co-owners of Kismet, the beloved Los Angeles restaurant they opened almost a decade ago. Sara and Sarah received Cherry Bombe’s Bombesquad Award last week at the 2nd Annual Cherry Bombe Power Awards in Los Angeles.  The duo joins host Kerry Diamond to talk about Kismet and how it has evolved over the years, their partnership, and what it takes to keep a restaurant alive today. They also share the origin story of Kismet Rotisserie, their growing takeout concept that helped keep the business going during the pandemic. Plus, Sara and Sarah talk about the realities of running restaurants in Los Angeles, the mentors and role models who’ve inspired them, and why the L.A. food community means so much to them. Click here for the Summer’s Finest Salad recipe from the “Kismet” cookbook. Click here for the 2026 Cherry Bombe Power List  Thank you to American Express and Resy for supporting our show. The views expressed in this podcast are those of the speakers – not of Resy – and do not constitute professional advice. Thank you to Whole Foods Market for supporting our show. Click here to sign up for the Supper Club Series waitlist in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Sarah Hymanson: Instagram More on Sara Kramer: Instagram More on Kismet: Website, Instagram, “Kismet” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Claudette Zepeda, award-winning chef, mom, self-described border kid, poet, and author of the new cookbook “Cooking the Borderlands: Spice and Smoke Between Mexico and the States.” Claudette’s book is a deeply personal celebration of the food, family, and culture that shaped her, from Tijuana and San Diego to Jalisco and beyond. Claudette joins host Kerry Diamond to talk about the long road to writing her first cookbook, why she was determined to create something that would stand the test of time, and how her identity as a border kid informs everything she cooks. She shares stories about her family, her kids, the recipes they inspired, and the women who taught her resilience, creativity, and the power of the village. They also dive into recipes from “Cooking the Borderlands,” including her White Widow salsa, arroz poblano, birria, and the Chinese-Mexican dishes that reflect the food culture of Tijuana and Mexicali. Plus, Claudette talks about her San Diego airport restaurant project with Tony Hawk, her salsa macha collab with Señor Lechuga, and the life-changing experience of walking the Camino de Santiago in Spain. Click here for Claudette’s Frijoles Rancheros (Cowboy Beans) recipe from “Cooking the Borderlands.” Thank you to Nonino & Whole Foods Market for supporting our show.  Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd.   Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Claudette: Instagram, Señor Lechuga Salsa Macha, “Cooking the Borderlands” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Tamara Keefe, founder and CEO of Clementine’s Ice Cream, the St. Louis–based creamery known for its inventive flavors, ice cream parlors, and devoted following. Tamara started Clementine’s after walking away from a successful corporate career, and has since grown the company from one tiny neighborhood ice cream parlor into a nationally recognized brand. Tamara joins host Kerry Diamond to talk about the childhood ice cream tradition that changed her life, why she decided to bet on herself, and how she built Clementine’s from the ground up—first by selling to restaurants, delivering pints around St. Louis, and eventually opening her first parlor. She shares what makes Clementine’s special, from its “organoleptic” parlor experience to its kosher-certified signature line, boozy ice creams, and dairy-free offerings. They also dive into Clementine’s famous Gooey Butter Cake ice cream, Tamara’s Route 66–inspired summer flavors, and why vanilla is the true test of a great ice cream maker. Plus, Tamara talks about Cone Con, her upcoming wedding, and why ice cream might just be the happiest food there is. Thank you to Fisher & Paykel & Nonino for supporting our show.  Click here to pre-order The Game Changers issue of Cherry Bombe magazine. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Tamara: Instagram, Clementine's Ice Cream More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Sohui Kim, the chef behind Brooklyn’s historic Gage & Tollner and the always-fun Insa. Sohui is one of New York City’s most talented and thoughtful chefs, known for bringing deep respect, creativity, and a personal point of view to everything she cooks. Sohui joins host Kerry Diamond to talk about Gage & Tollner, including the recent benefit dinner she hosted for the Edna Lewis Foundation in honor of the 50th anniversary of “The Taste of Country Cooking.” She shares what it means to carry Edna’s legacy forward at Gage & Tollner, where Edna was once head chef, and how that history shows up today—from the Edna Lewis Room upstairs to the she-crab soup on the menu. They also talk about The Hot Dog Edit, Cherry Bombe’s one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening tomorrow, Thursday, May 28th. Sohui is one of the featured NYC chefs, alongside Michelle Palazzo and Angie Rito. Her dream dog that we’ll be serving? A Korean-inspired chili cheese dog with gochujang-spiked chili, classic cheese sauce, crunchy onions, kimchi, and perilla. Click here for Edna Lewis’ She-Crab Soup recipe from Gage & Tollner. Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Sohui: Instagram, Gage & Tollner More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guests are Matty Matheson and Michelle Rabin, the duo behind “Just A Dash,” the cooking show on Netflix that’s equal parts chaos, comedy, and culinary skill. Matty, the show’s chef, is also a star of “The Bear,” a restaurateur, hardcore band frontman, creator of the Matheson Food Company, husband, and dad. Michelle, meanwhile, is a culinary producer, food stylist, on-screen problem-solver, and occasional voice of reason who helps keep “Just A Dash” from flying completely off the rails. Matty and Michelle join host Kerry Diamond to talk about the making of their show, their longtime friendship, and how “Just A Dash” works because the food is as strong as the chaos is real. They share how they each found their way into this world—Matty through culinary school and Toronto restaurant kitchens, Michelle through some strategic resume embellishment—and what it takes to make a show that ultimately inspires people to cook. Matty also talks about his time on “The Bear” and how he’s feeling about the final season, and Michelle shares news about her upcoming cookbook.  Thank you to Fisher & Paykel, Maazah, and Two Strangers (Carry a Cake Across New York) for supporting our show.  Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Matty: Instagram, website More on Michelle: Instagram, website More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Angie Rito, co-chef and co-owner of the beloved West Village spots Don Angie and San Sabino. Angie and her husband Scott Tacinelli are known for their inventive, craveable takes on Italian-American food.  Angie joins host Kerry Diamond to talk about life at the restaurants, her pivot from journalism to the kitchen, and the story of her family’s popular neighborhood bakery in Cleveland. She shares how growing up around the bakery shaped her love of restaurants and Italian-American food, which continues to inspire her. They also talk about The Hot Dog Edit, Cherry Bombe’s one-day-only pop-up at Rockefeller Center in partnership with OpenTable and Visa, happening Thursday, May 28th. Angie is one of the featured NYC chefs, alongside Michelle Palazzo and Sohui Kim. Her dream dog that we’ll be serving? An Italian combo hot dog wrapped in speck and topped with pepperoni aioli, shredded iceberg, red onion, and pepperoncini vinaigrette. Click here for Angie's Mortadella Spiedini With Pickled Garlic Salsa Verde recipe from her cookbook, "Italian American." Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Angie: Instagram, Don Angie, San Sabino More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Ashley Graham, the model, entrepreneur, advocate, and co-founder of Lucci, a Lambrusco brand inspired by her love of food, wine, and Italy. A trailblazer in fashion and a champion of body confidence and inclusion, Ashley is now bringing that same energy to the wine world. Ashley and host Kerry Diamond discuss the origin story of Lucci, from a dinner in Los Angeles to a DM to an Italian winemaker in Emilia-Romagna. Ashley shares what it’s been like building her first brand from the ground up, navigating distribution, raising money, and convincing people that Lambrusco deserves a comeback. They also talk about entrepreneurship, motherhood, Italian food, Broadway, body confidence, and why Ashley believes people aren’t necessarily drinking less—they’re drinking smarter. Thank you to Fisher & Paykel and Davines for supporting our show.  Cherry Bombe x OpenTable x Visa: The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Ashley: Instagram, Lucci Lambrusco More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Michelle Palazzo, the superstar pastry chef behind some of New York City’s most beloved restaurants and desserts. Michelle oversees the pastry teams for the group that includes Frenchette, Le Rock, Le Veau d’Or, Frenchette Bakery at the Whitney, and the brand-new Wild Cherry.  The last time Michelle joined us, she was making her podcast debut. Fast forward, she’s a mom and leading pastry teams across multiple locations. She’s learned to have boundaries, she tells us, but she’s still the queen of the decadent dessert.  Michelle is also one of the chefs taking part in The Hot Dog Edit, a Cherry Bombe program with OpenTable and Visa taking place Thursday, May 28th, at Rockefeller Center. She explains the inspiration behind her dream hot dog and why she was excited to tackle a savory project.  Reserve your hot dog for The Hot Dog Edit hereLearn more about The Hot Dog Edit Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Michelle: Instagram, Frenchette More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Chef Hillary Sterling of NYC’s Ci Siamo finally has a cookbook to call her own. “AMMAZZA! Culinary Adventures from New York to Italy and Back Again” is out tomorrow and showcases everything Hillary loves to make, from Roman pastas to Mexican food to Jewish classics with a twist. And the title? Ammazza is Italian for “you killed it,” “you slayed,” or good old “wow!” Hillary joins host Kerry Diamond to talk about the long road to “AMMAZZA!” and what the cookbook process taught her about herself and her cooking. She shares stories from her New York restaurant career, from working for Bobby Flay at Mesa Grill to cooking with Missy Robbins at A Voce, and opens up about the painful zero-star review she received at The Beatrice Inn, and how it ultimately helped her find her footing. They also dive into life at Ci Siamo, the women leading kitchens across Danny Meyer’s Union Square Hospitality Group, and their exciting plans to bring Ci Siamo to Boston. Plus, Hillary talks pasta, vegetables, vinaigrettes, rainbow cookies, and why she doesn’t have measuring cups at home.  You can find Hillary’s Grilled Asparagus with Ramps & Mint Vinaigrette recipe from “AMMAZZA!” on our Substack. Thank you to Davines and Jackson Family Wines’ La Crema for their support.  The Blue Heron California FarmThis Is A Curl Binding Serum from Davines Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Hillary: Instagram, Ci Siamo, “AMMAZZA!” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For our final episode of “The New Home,” our miniseries in partnership with Fisher & Paykel, we’re spotlighting Mariana Velásquez. A celebrated food stylist and author of the new book “Revel: A Maximalist Guide to Having People Over,” Mariana is known for her lush, layered aesthetic and her belief that food is meant to be experienced as a full table, not just individual dishes. She joins host Kerry Diamond to talk about the inspiration behind “Revel,” from her approach to menus and entertaining to the creative process of bringing her book to life with celebrated photographers Gentl & Hyers. They also discuss how she became one of the industry’s most sought-after food stylists, the realities of cooking and hosting in a small New York City kitchen, and the deeply personal story behind the book. When Mariana’s marriage ended, she had to rewrite “Revel” days before the deadline, and she went on to learn about resilience, reinvention, and the power of gathering with intention. At the end of the episode, we share Mariana’s moving solo talk from the recent Cherry Bombe Jubilee NYC. Click here for Mariana’s Pomelo Sea Bass Aguachile with Corn Tostadas recipe from “Revel.” Thank you to Fisher & Paykel for supporting our show.  Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Mariana: Instagram, "Revel" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For our third episode of “The New Home,” our miniseries in partnership with Fisher & Paykel, we’re spotlighting Young Huh, interior designer, author, and founding member of the AAPI Design Alliance. Her new book, “A Mood, A Thought, A Feeling: Interiors,” offers a glimpse into her thoughtful, color-driven approach to design and the philosophy behind her work. Young joins host Kerry Diamond to talk about her unconventional path to design—from starting out in law to making a bold career pivot and building a thriving creative business. She shares what it really takes to find your calling, the challenges of starting over, and why she’s passionate about mentoring the next generation of designers. They also dive into her approach to interiors, including why kitchens are the heart of the home, the emotional power of color, and how she helps clients design spaces based on how they want to feel. Plus, Young talks about gardening, cooking simple meals at home, and her love of breakfast nooks. Thank you to Fisher & Paykel for supporting our show. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Young: Instagram, website, "A Mood, A Thought, A Feeling" book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For episode two of “The New Home,” our miniseries in partnership with Fisher & Paykel, we’re spotlighting Mélanie Masarin. Founder of the nonalcoholic apéritif brand Ghia and author of the new cookbook “Riviera: Recipes from the Coast of France and Italy,” Mélanie is known for her distinct point of view—whether she’s building a category-defining beverage brand or creating a cookbook inspired by her French and Italian roots.  She joins host Kerry Diamond to talk about the inspiration behind “Riviera,” from her grandmother’s kitchen notebook to summers in the south of France, and how she translated an intuitive, no-measure cooking style into an approachable cookbook. They also discuss Mélanie’s journey building Ghia, the realities of launching a beverage brand, and her philosophy around simple, joyful cooking and hosting. Plus, she shares a few of her go-to “unf*ckable” recipes and tips for effortless entertaining. Click here for Mélanie’s Soupe Au Pistou recipe from “Riviera.” Thank you to Fisher & Paykel for supporting our show.  Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Mélanie: Instagram, Ghia, “Riviera” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

We have a special mini series debuting today in partnership with Fisher & Paykel called “The New Home.” Over the next few weeks, host Kerry Diamond will be in conversation with some amazing women about their lives, their kitchens, and their inspiring careers. We’re starting with an icon who has influenced Cherry Bombe with her food styling, photography, and wholehearted approach to home cooking. It’s Donna Hay, the culinary legend from Australia.  Donna shares how eating crepes in Paris was an aha moment early in her career, how a fashion editor helped develop her sense of whimsy, and more from her wonderful origin story. She also talks about her new book, “Sunshine, Lemons, and Sea Salt: A Celebration of Modern Coastal Home Cooking,” which is the first of her 30+ cookbooks that she shot at home.  Click here for Donna’s Harissa Chicken & Feta Baked Garlic Bread recipe.  Thank you to Fisher & Paykel for supporting our show. Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com More on Donna: Instagram, website, "Sunshine, Lemons and Sea Salt" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Sabrina Rudin, founder of Spring Cafe Aspen, the organic, plant-powered restaurant with locations in Aspen and New York City. She’s also the author of the new cookbook “Healthy with a Side of Happy: 100 Plant-Based Recipes to Feed Your Family.” Sabrina joins host Kerry Diamond on her 40th birthday to talk about launching Spring Cafe with no restaurant experience, bootstrapping the business, and bringing her healthy, feel-good food to a wider audience. They also discuss her debut cookbook, her approach to joyful (not restrictive) plant-based cooking, and the stories behind some of her favorite recipes. Plus, Sabrina shares her thoughts on manifestation, motherhood, and stepping into her “f*ck it forties.” Click here for Sabrina’s Noodle Kugel recipe from her Grandma Hazel. Thank you on/Sight and Coyuchi for supporting our show. Questions? Email [email protected]. Enjoy 15% off your first Coyuchi purchase with code CHERRY (first-time customers only, exclusions may apply). Jubilee tickets More on Sabrina: Instagram, Spring Cafe, “Healthy With A Side Of Happy” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Aisha Tyler—actor, director, comedian, podcast host, and now beverage entrepreneur. You might know Aisha from “Criminal Minds: Evolution” or “Friends,” but these days she’s also the founder of losophē, a line of organic, ready-to-drink cocktails designed to bring the bar experience home. Aisha joins host Kerry Diamond to talk about her wildly multi-hyphenate career and why she’s always chasing the next challenge. She shares how her love of hospitality—and frustration with lackluster drinks at home—led her to launch losophē with business partner James King, why she bootstrapped the business herself, and what it’s really like to be a hands-on founder in a crowded cocktail category. They also dive into Aisha’s creative life beyond food and drink, what she’s learned as an entrepreneur, why kindness and resilience are essential in business, and how she balances it all while staying deeply curious.  Thank you on/Sight and Coyuchi for supporting our show. Questions? Email [email protected].  Enjoy 15% off your first Coyuchi purchase with code CHERRY (first-time customers only, exclusions may apply). This interview was recorded at Newsstand Studios at Rockefeller Center. Jubilee ticketsCherry Bombe on SubstackOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Aisha: Instagram, losophē (Use code BOMBESQUAD20 for 20% off your purchase) More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s episode is a special live recording from Jubilee 2025 in New York City, featuring Asma Khan, chef, restaurateur, author, and one of the most powerful voices in food today. Asma is the chef-owner of London’s Darjeeling Express, the author of “Monsoon: Delicious Indian Recipes for Every Day and Season,” “Chef’s Table” star, and a fierce advocate for women everywhere. Asma joins host Kerry Diamond on stage for a deeply moving conversation about resilience, purpose, and the power of community. Asma is introduced by author Yasmin Khan.  Thank you to on/Sight and “In The Kusina” by Woldy Reyes for supporting our show. Questions? Email [email protected]. Cherry Bombe on SubstackOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Asma: Instagram, Darjeeling Express, "Monsoon" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Lucie Franc de Ferriere, the self-taught baker and founder of From Lucie, the popular East Village bakery known for its mini cakes, chocolate chip cookies, and French-inflected charm. Lucie is also the author of the new cookbook “Cake From Lucie: Recipes and Techniques From the French Countryside to New York City.” Lucie and host Kerry Diamond discuss how the book blends her upbringing in southwest France with her life in New York, the importance of working with a creative team that understands her vision, and why she wanted the book to feel personal and approachable. Lucie reflects on the influence of her mother’s tea room, her grandmother’s Madeleine recipe, and the rituals that shaped her love of baking.  Click here for Lucie’s Matcha White Chocolate Mini Cake recipe. Thank you to on/Sight and “In The Kusina” by Woldy Reyes for supporting our show. Questions? Email [email protected]. This interview was recorded at Newsstand Studios at Rockefeller Center.  Jubilee ticketsThe Cherry Bombe print issue with Lucie on the cover More on Lucie: From Lucie, “Cake From Lucie” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Donna Lennard, the founder of il Buco and one of the defining figures of downtown New York dining. Since opening il Buco in 1994, Donna has slowly and thoughtfully built a hospitality group founded on passion, great ingredients, and welcoming vibes. The business includes il Buco Alimentari in NYC, il Buco outposts in Amagansett and Ibiza, il Buco Vita shops, and a line of il Buco pantry staples.  She joins host Kerry Diamond to share the story of how il Buco came to be, and the personal journey that led her from a career in film to hospitality. She reflects on hiring and leadership, why doing what you love is her guiding principle, the dish that’s never leaving the menu (hello, kale salad), and the food world legend she’d want with her on a desert island. This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Donna: Instagram, il Buco, il Buco Vita More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Molly Irani, co-founder and chief culture officer of the award-winning Chai Pani Restaurant Group in Asheville, North Carolina, and author of the new book, “Service Ready: A Story of Love, Restaurants, and the Power of Hospitality.” Back in 2009, Molly and her husband, Meherwan, were facing an uncertain future during the financial crisis when he proposed something unexpected: opening an Indian street food restaurant. Molly was shocked, but, ever the optimist, she ultimately said yes. Her leap of faith changed everything. Molly joins host Kerry Diamond to talk about what it really took to get Chai Pani off the ground, including writing a business plan detailed enough to win over landlords, navigating financial risk, and learning the realities of restaurant life on the fly. They also dive into Molly’s new book and the lessons she’s learned about leadership, resilience, and building a people-first business.  This interview was recorded at Newsstand Studios at Rockefeller Center. Cherry Bombe on SubstackOur new Mom’s the Bombe issueSign up to hear Molly at Wednesday’s member meeting on Zoom Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Molly: Instagram, Chai Pani, "Service Ready" book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Amber Guinness—cookbook author and co-founder of The Arniano Painting School. Amber grew up in the Tuscan countryside, where food was a way of life and meals were all about gathering, generosity, and instinct.  Amber joins host Kerry Diamond to talk about her latest book, “Winter in Tuscany: Cozy Recipes and the Quanto Basta Way,” and the philosophy that guides her cooking: quanto basta, or “as much as you need.” It’s a beautifully simple idea that encourages cooks to trust themselves, embrace imperfection, and focus on flavor over formulas. Amber shares stories from her childhood in rural Italy, her time working at London’s iconic River Cafe, and how she came to host intimate painting retreats at her family home, where she cooks for guests using recipes passed down through generations.  The two also dive into Amber’s favorite dishes, from lemony meatballs and “drunk” spaghetti to cozy lentil stews and emergency pantry pasta. Plus, Amber talks about writing three books in three years, the magic of Tuscan olive oil, and why sometimes the simplest meals are the most memorable. Click here for Amber’s Sausage, Lentil, & Chickpea Stew recipe. This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Amber: Instagram, The Arniano Painting School, "Winter in Tuscany" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Ham El-Waylly—chef, recipe developer, restaurateur, and author of the new cookbook “Hello, Home Cooking: Doable Dishes for Every Day.” Ham is also the co-founder of the Brooklyn restaurant Strange Delight and part of an NYC culinary power couple with his wife, Sohla El-Waylly. Ham joins host Kerry Diamond to talk about growing up in Doha, watching “Yan Can Cook” on repeat, meeting Sohla at the Culinary Institute of America, being a girl dad, and his restaurant life. He also shares the story behind some of his favorite “Hello, Home Cooking” recipes, including a nostalgic Brazilian-inspired dessert, a viral-ready date fudge, and a silky tahini-tofu dip. (Click here for the tahini-tofu dip recipe.)  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ham: Instagram, Strange Delight, "Hello, Home Cooking" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Ruthie Rogers, the legendary chef and restaurateur behind The River Cafe in London, and she joins host Kerry Diamond to talk about her latest book, “Table 4 at The River Cafe.” Inspired by her popular podcast, “Ruthie’s Table 4,” the book features conversations with the likes of Nigella Lawson, Tina Fey, Greta Gerwig, Alice Waters, Tracey Emin, and dozens of other forces from the worlds of art, music, film, and food.  Ruthie shares the story of how The River Cafe began as a humble sandwich shop and evolved into a global culinary institution, the lessons she’s learned from nearly 40 years of running a restaurant, and why curiosity and kindness matter when hiring and mentoring the next generation of cooks. She also reflects on the power of food memories, what she’s discovered after more than 200 podcast interviews, and why so many people talk about their grandmothers when discussing the meals that shaped them. Plus, Ruthie reveals her comfort food (spoiler: it involves tomatoes, pasta, and butter), the River Cafe dishes that will never leave the menu, and the food world hero she’d want with her on a desert island. Click here for the Rigatoni With Cavolo Nero & Olive Oil recipe from The River Cafe London. Thank you to Peter Som’s “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ruthie: Instagram, The River Cafe, “Table 4 at The River Cafe” book More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guests are Lydia Keating and Max Baroni—content creators whose worlds span storytelling, cooking, and social media. Lydia is the founder of the Goodstory run club and is known for her thoughtful approach to online life and community-building. Max is a chef and author of the Hot Side Substack, where he shares approachable recipes and kitchen know-how. Lydia and Max join host Kerry Diamond to share the story of how they met (during Lydia’s not-so-successful tryout at the Michelin-starred Four Horsemen in Brooklyn). They also talk about their unconventional paths—Lydia’s journey from rowing at Yale and Hollywood comedy hopeful to marathon runner and creator, and Max’s route from sandwich shop cook to Substack and social media—plus, Lydia’s time at the legendary Ballymaloe Cookery School, and Max’s decision to bypass a formal culinary education. Thank you to Kerrygold and Peter Som’s “Family Style” cookbook for supporting our show.  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Lydia: Instagram, Goodstory  More on Max: Instagram, Substack More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is JR Ryall, head pastry chef of the legendary Ballymaloe House in County Cork, Ireland. JR has been part of the Ballymaloe family since he was a teenager and has spent more than two decades helping carry forward the restaurant’s extraordinary culinary legacy. He’s also the author of the beautiful cookbook, “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland.” JR joins host Kerry Diamond to talk about his favorite legendary women, including Diana Kennedy and Myrtle Allen, meeting Irish icon Darina Allen for the first time, his recent pop-up at King restaurant, the power of a poached egg, and the importance of doing things that make you–and others–happy. He also shares his thoughts on the current Irish cultural renaissance.  Click here for JR’s Chocolate Éclair recipe Listen to our past episodes with Darina Allen on Radio Cherry Bombe and JR Ryall on She’s My Cherry PieOur new Mom’s the Bombe issueThe Jubilee Business Owners Pass application Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Sana Javeri Kadri, the founder of Diaspora Spice Co. and author of The Diaspora Spice Co. Cookbook. Sana and her team spent six years working on the book, and she joins host Kerry Diamond to talk about the care that went into collecting 85 recipes from Diaspora Co.’s farm partners over the course of a four-month tour, and translating them into home cook-friendly versions. The result is a beautiful book that pays tribute to the farmers and the spices for which Diaspora is known and loved.  They also talk about Sana getting her start as a baby gay in the Bay Area, the business lessons she’s learned along the way, and what’s made a big difference to her mental health. Click here for Sana’s Singju (Manipuri Cabbage Salad) recipe from "The Diaspora Spice Co. Cookbook" GoFundMe for There/There, the new bar in the former Friends and Family spaceCherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Sana: Instagram, Diaspora Spice Co., "The Diaspora Spice Co. Cookbook" More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Britton Smith—Broadway actor, Tony Award winner, activist, and frontman of the band Britton & The Sting. Britton is a founding member of the Broadway Advocacy Coalition, the arts-and-activism organization that received a Special Tony Award in 2020. Onstage, he’s appeared in shows like “Shuffle Along,” “After Midnight,” and “Be More Chill.” Offstage, he’s building something entirely his own. Britton joins host Kerry Diamond to talk about growing up in Texas, moving to New York at 18, and the path that led him to a Tony Award for advocacy. They also dive into Britton’s music career and his group, Britton & The Sting, which was born after a mysterious taxi driver told him, “You need to start a band.” Britton & The Sting’s new album, “Return to Mama,” explores water as teacher, spirit, and guide. Visit here for tickets to their free World Water Day Concert on Friday, March 27th Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue More on Britton: Instagram, Britton & The Sting, Broadway Advocacy Coalition More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Padma Lakshmi—TV host, executive producer, bestselling cookbook author, and longtime friend of Cherry Bombe. Padma has a brand new show debuting Wednesday on CBS—“America’s Culinary Cup.” Not only is she the host, but she’s also the creator and executive producer of what she hopes will become America’s most prestigious culinary competition. One talented chef contestant will not only take home bragging rights, but a $1 million prize and a gleaming gold trophy. Padma joins host Kerry Diamond to discuss her return to culinary competitions after 19 seasons of “Top Chef,” the unique touches that make “America’s Culinary Cup” distinctive, how she chose judges Michael Cimarusti and Wylie Dufresne, and why you won’t see her on “Survivor” any time soon.  Click here for Padma’s Tagine-Inspired Chicken recipe from her new cookbook, “Padma’s All American.” Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Padma: Instagram, "America's Culinary Cup", “Padma’s All American” cookbook  More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today’s guest is Ella Quittner, journalist, mom-to-be, and the author of the wildly inventive cookbook “Obsessed With the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests.” Ella is known for her rigorous (some might say obsessive) recipe testing and her sharp, funny writing, which has appeared everywhere from The New York Times and New York Magazine to Food52, where her “absolute best” tests first gained a cult following. Ella joins host Kerry Diamond to talk about leaving a high-powered Wall Street career for food media, why arguing about the “best” way to make something is actually a gift to curious cooks everywhere, and how her brilliant and quirky cookbook came together.  Ella also shares about writing screenplays, working in a TV writers’ room, growing up with journalist parents, her lifelong tendency toward obsession, and the joyful chaos of promoting a debut cookbook while expecting her first baby.  Ella’s Braised Tomato-Butter Cabbage recipeOur new Mom’s the Bombe issueThe Jubilee Business Owners Pass application Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ella: Instagram, “Obsessed With The Best” cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Today, we’re re-airing one of our favorite Radio Cherry Bombe episodes. Ina Garten joins host Kerry Diamond to talk about her memoir, “Be Ready When The Luck Happens.” Ina shares what she learned about herself while writing the memoir, why she included stories about her unhappy childhood, overcoming hardships with her husband Jeffrey, and their decision not to have children. She also talks about her “leap before you look” philosophy, how Oprah Winfrey inspired the title of the book, the early Barefoot Contessa days in the Hamptons, and why she’s “the worst kind of childless cat lady.”Pre-order our new Mom’s the Bombe issueJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Ina: Instagram, website, “Be Ready When The Luck Happens” memoirMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today’s guest is Alyse Whitney, the author of “Big Dip Energy,” a celebration of dips for parties, dinner, dessert, and everyday life, and a host and judge on food TV shows including “Easy-Bake Battle,” “Pressure Cooker,” and “Chopped.” Alyse joins host Kerry Diamond to talk about her path from entertainment journalism to food media and how her love of hosting and feeding people became the foundation for her career. They also discovered on air that they both went to the State University of New York (SUNY) at Plattsburgh (go, Cardinals!), and they reminisce about college life near the Canadian border, Montréal adventures, and, of course, poutine. Alyse shares the story behind her cookbook, what it was like working on Chrissy Teigen’s Cravings, her signature joyful style, and her approach to entertaining that’s all about fun, flavor, and not taking things too seriously.In the second half of the episode, we’re sharing Alyse’s powerful solo talk from Cherry Bombe’s first-ever Jubilee conference in Los Angeles, where she opens up about identity, perception, fatphobia, and what it means to take up space—on the page, on TV, and in real life—exactly as you are.Order The Cake IssuePre-order our Galentine’s Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Alyse: Instagram, “Big Dip Energy” cookbookMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today’s guest is Nyesha Arrington, one of the stars and judges of Fox’s hit competition series “Next Level Chef.” Nyesha is one of the most inspiring chefs in the culinary world today—known not only for her talent and leadership, but also for her commitment to wellness, longevity, and changing the way chefs think about mental and physical health. Season 5 of “Next Level Chef” just kicked off, and if you haven’t seen the show’s iconic three-level set (yes, it’s real, not AI), you’re in for a treat.Nyesha joins host Kerry Diamond to talk about the show, past standout contestants (and Cherry Bombe pod alums) like Gabrielle “Gabi” Chappel and Reenie Karim, the practical tools she uses to keep wellness “top of mind and top of calendar,” their California farmer’s market obsessions (citrus! avocados! dates!), her award-winning LAX restaurant Native by Nyesha, and the hobby she’s fallen in love with: golf. Order The Cake IssuePre-order our Galentine’s Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereSubscribe to our SubstackCheck out Cherry Bombe on ShopMyVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Nyesha: Instagram, "Next Level Chef", websiteMore on Kerry: Instagram, “So You Want To Open A Restaurant” essay

Today’s guest is Natasha Pickowicz—pastry chef, author, community builder, and one of Cherry Bombe’s most beloved cover stars. Natasha is back on the show to celebrate her brand-new cookbook, “Everyone Hot Pot: Creating the Ultimate Meal for Gathering and Feasting,” a deeply personal and joyful exploration of hot pot as food, ritual, and a way of bringing people together. Known for her iconic cakes and her debut book “More Than Cake,” Natasha’s move into savory cooking is a surprising and meaningful next chapter.Natasha joins host Kerry Diamond to talk about why hot pot felt like the right subject for her second book, how growing up with a Beijing-born mom shaped her relationship to food, and why communal meals matter more than ever right now. They discuss what hot pot actually is (and how easy it can be to do at home), the magic of interactive cooking at the table, and how hot pot adapts effortlessly to different cultures, diets, budgets, and occasions. Plus, Natasha shares what’s always in her fridge, her love of playlists and long walks, her journaling habit, her collaboration with her artist mother on the book’s illustrations, and why mistakes are essential to growth.Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Natasha: Instagram, website, "Everyone Hot Pot" cookbookMore on Kerry: Instagram

Today’s guest is India Doris, the chef and co-owner of Markette, one of Manhattan’s most exciting new restaurants. Born and raised in West London, India has been cooking in professional kitchens since she was 15 and has built a remarkable career defined by ambition, grit, and deep respect for craft. After honing her skills in European fine dining kitchens and working closely with the late, beloved chef James Kent in New York, India is now stepping fully into her own with Markette—and its late-night cocktail bar downstairs, The Argyle.India joins host Kerry Diamond to talk about her journey from knocking on alley doors for a kitchen job as a teenager to opening her first restaurant in New York City. They discuss being one of the only women in professional kitchens early in her career, learning leadership and empathy from James Kent, and why staying humble is essential, no matter how much success comes your way. India also shares how sports shaped her competitive drive, why teamwork matters more than ego, and her mantra for young cooks.Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on India: Instagram, Markette, The ArgyleMore on Kerry: Instagram

Happy New Year, Bombesquad! For our first episode of 2026, we’re kicking things off with Wishbone Kitchen’s Meredith Hayden, the cookbook author, recipe developer, and private chef who happens to be one of the biggest culinary stars around right now. Meredith is known for her intuitive approach to home cooking, her seasonal sensibility, and her thoughtful way of blending food, style, and everyday life.Meredith joins host Kerry Diamond to talk about the success of her debut cookbook and why she’s focused on work-life balance as she heads into a milestone birthday—Meredith turns 30 this month. They also discuss her meal kit collaboration with Home Chef, the story behind the name Wishbone Kitchen, her love of farmers markets, the best meal she ate in 2025 (hello, Firenze), and whether she relates more to Martha or Ina. Plus, Meredith shares what she’s streaming, what’s always in her fridge, and what she can’t wait to eat on her upcoming trip to Japan. Jubilee NYC 2026 tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyCheck out Meredith's Home Chef collab on ShopMyMore on Meredith: Instagram, Home Chef x Wishbone Kitchen, Substack, “The Wishbone Kitchen Cookbook”More on Kerry: Instagram

For our last episode of 2025, we’re bringing you a special episode recorded live at Cherry Bombe’s Jubilee conference in Los Angeles this September. Molly Baz, the cookbook author, recipe developer, and entrepreneur, joins host Kerry Diamond on the Jubilee stage for a thoughtful and candid conversation.Molly talks about coming into her own creatively in L.A., building her food businesses from the ground up, learning when to ask for help and trust collaborators, and how she dealt with losing her home in the L.A. fires this past January.Molly and Kerry were introduced by Sara Kramer of the restaurant Kismet in L.A.Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Molly: Instagram, websiteMore on Kerry: Instagram

Today’s guest is Romilly Newman, the chef, food stylist, creative host, and style icon who’s been captivating the culinary world since she was just 11 years old. A former Cherry Bombe intern, Romilly has grown into a singular creative voice, known for her impeccable taste, thoughtful hosting, and romantic approach to everyday life. Romilly joins host Kerry Diamond to discuss whether the potluck is dead, why she prefers manifestations over resolutions, why communication is essential when hosting dinner parties, and whether she’s a Martha or an Ina. Thank you to JW Marriott for supporting this episode. This episode was recorded at Newsstand Studios at Rockefeller Center.Jubilee NYC 2026 Scholar Application here, tickets hereOrder The Cake IssueSubscribe to our SubstackCheck out Cherry Bombe on ShopMyMore on Romilly: InstagramMore on Kerry: Instagram

Today’s guest is Carla Henriques, the international group executive pastry chef for the Hawksmoor restaurant group. Nicknamed the “Queen of Puddings” by her colleagues, Carla has helped shape Hawksmoor’s popular dessert menu, from its legendary sticky toffee pudding to seasonal British classics and inventive ice creams.Carla joins host Kerry Diamond to talk about growing up in Lisbon, how her mom’s job in a bakery influenced her own career, and how she took the bold step of moving to London to pursue a job in the culinary world. They also dive into British puddings, Portuguese pastries, sustainability, leadership, and why desserts deserve as much care and creativity as any savory course. Also, this is Carla’s very first podcast! (You crushed it, Carla.) Click here for Hawksmoor’s Sticky Toffee Pudding recipe. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Carla: Instagram, HawksmoorMore on Kerry: Instagram

Today’s guest is Teya Kepila, the storyteller behind The Turmeric Times and founder of The Ceramics Ceremony. Her approach to ceramics is deeply sensory—rooted in breath, ritual, nourishment, and a desire to make objects that support daily care. Whether she’s creating a vessel, crafting a plant-based recipe, or writing about intimacy and intuition, Teya brings an intentionality that radiates through everything she creates.Teya joins host Kerry Diamond to talk about how ceramics first found her as a teenager, her commitment to plant-based eating, how Ayurveda influences her cooking, her connection to movement and meditation, and her gratitude-driven approach to the new year. We also get into creativity, community, slowing down, and what it means to build a life that honors your energy rather than drains it.Thank you to JW Marriott for supporting our show. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Teya: Instagram, The Turmeric TimesMore on Kerry: Instagram

Today’s guest is Dan Pelosi, the beloved cook, creator, and entertaining expert known for his comforting Italian American dishes, cozy kitchen content, and vibrant community of followers. Over the past few years, Dan has become one of the most recognizable and adored figures in the world of home cooking. He’s also the bestselling author of the cookbooks “Let’s Party” and “Let’s Eat.” Dan joins host Kerry Diamond to talk about his food life, his previous life in fashion retail at places like Gap and Nike, self-care, dating, baby food as an ingredient, his NYT Cooking recipes, the HBO show “Heated Rivalry,” and what he’s up to for the holidays. He also shares why he and Ina Garten should never be trapped on a desert island with each other. Order The Cake IssueTickets for our Working Lunch event in Charleston tomorrow, Thursday, December 11th, hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Dan: Instagram, website, “Let’s Party” cookbookMore on Kerry: Instagram

Today’s guest is Roti Brown, the Los Angeles–based creative director, host, and content creator known for her cinematic tablescapes, cultural fusion recipes, and modern approach to gathering. Roti’s rise has been anything but conventional—after studying political science and briefly considering law school, she found her way into the worlds of fashion, content, and food, ultimately carving out a creative career all her own. Roti has built an unexpected path that blends cooking, storytelling, visual direction, and a deep love of community. Her journey included restaurant work, early internships in media and fashion, a major role at Jenni Kayne, and a two-year stint as creative director for Ashley Tisdale French, before ultimately deciding to bet on herself full-time.Thank you to JW Marriott for supporting our show. Order The Cake IssueTickets for our Working Lunch event in Charleston on Thursday, December 11th, hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Roti: Instagram, Flavor GardenMore on Kerry: Instagram

Today’s guest is Aimee France, the self-taught cake artist also known as yungkombucha420. Aimee is one of the most original cake artists and content creators working today. She’s also one of the cover stars of our brand-new holiday issue of Cherry Bombe Magazine, The Cake Issue, which is especially fitting given how much she’s influenced the cake world over the past few years.A native of New Hampshire and now based in Brooklyn, Aimee built an unexpected career out of flavor exploration, visual whimsy, and sheer work ethic—but as you’ll hear, that path hasn’t been without its challenges. Today, we talk about everything from her famously unique breakfasts and current nut-butter obsession to the injuries that forced her to step back from cake production and rethink her future. Aimee opens up about burnout, entrepreneurship, her changing relationship with baking, and the quarter-life reassessment (we won’t call it a crisis), that she’s navigating right now. We also get into her influences—Tim Burton, claymation films, old-school rap—and the fashion, art, and everyday city moments that fuel her creativity.If you love Aimee’s work, or if you’re in need of a little honesty and reinvention energy, this is the episode for you. Thank you to JW Marriott for supporting our show. Check out our Cyber Monday specialsSubscribe to our SubstackMore on Aimee: Instagram, Cherry Bombe’s Cake Issue with Aimee on the coverMore on Kerry: Instagram

Happy Thanksgiving! Today, we’re bringing you a heartfelt and grounding conversation with Tommi Vincent, the author of the brand-new book “The Table of Life: Nourishing the Soul with Food, Love, and Faith.” Tommi is known for her wisdom, warmth, and generosity, and her new book blends memoir, life lessons, and recipes into one powerful package.Tommi joins host Kerry Diamond to talk about the power of gathering, the healing that can happen around a table, and her journey from a young girl facing enormous challenges to the phenomenal woman she is today. Tommi also shares some practical Thanksgiving advice—because when you’re part of a professional football family and feeding more than 20 hungry guests, you learn a trick or two. Whether you need perspective, comfort, or a moment of kindness before the holiday, Tommi delivers it in abundance. Thank you to JW Marriott for supporting our show. Check out our Black Friday weekend holiday specialsSubscribe to our SubstackMore on Tommi: Instagram, "The Table of Life" bookMore on Kerry: Instagram

We’re thrilled to welcome chef, author, TV host, and proud PBS champion Vivian Howard back to Radio Cherry Bombe. Vivian has long been one of the most thoughtful, curious voices in food, so it’s no surprise that her latest PBS series is called “Kitchen Curious.” Vivian joins host Kerry Diamond to talk about the show and, of course, Thanksgiving, from turkey to sides to the pecan pie recipe on the bottle of Karo Corn Syrup. They also chat about her restaurants, including Chef & the Farmer in Kinston, North Carolina; her Charleston spot Lenoir; and Theodosia on the Outer Banks (yes, named for that Theodosia, Hamilton fans!).Thank you to JW Marriott for supporting our show. Here’s the link for Jubilee NYC 2026 tickets: https://cherrybombe.com/products/jubilee-nyc-2026 (ShopMy creators, you can turn this into a shoppable link!)Subscribe or pre-order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Vivian: Instagram, "Kitchen Curious"More on Kerry: Instagram

Just in time for Thanksgiving, we’re bringing you a special episode with Melissa Clark, the beloved New York Times food writer and trusted voice behind some of the most popular recipes on NYT Cooking. She has also authored or co-authored 48 cookbooks, so it’s clear Melissa knows her stuff (and her stuffing). She joins host Kerry Diamond to talk Turkey 101—everything from brining to basting, roasting, resting, carving, and serving. And, of course, Melissa shares her favorite hacks for pulling off a stress-free holiday meal and weighs in on her top sides. She also takes us behind the scenes of NYT Cooking’s Thanksgiving package, which the team began working on this summer. Click here for Melissa’s Classic Thanksgiving Turkey recipe on NYT Cooking and her Turkey 101 video on YouTube. This episode was recorded at Newsstand Studios at Rockefeller Center and presented by JW Marriott.Click here for tickets to Thursday’s “Working Lunch” at Markette Restaurant in Manhattan. Tickets are under the experiences tab in the OpenTable listing.Click here for tickets to Wednesday’s event with Bobbi Brown at Jones Road in Williamsburg. ShopMy creators, use this link to create an affiliate link: https://cherrybombe.com/products/cherry-bombe-council-bobbi-brown-eventMore on Melissa: Instagram, website, NYT Cooking recipesMore on Kerry: Instagram