Show Notes
Today’s guest is Dan Pelosi, a recipe developer, bestselling cookbook author, New York Times contributor, designer, and the beloved creator behind Grossy Pelosi. His latest book, “Let’s Party,” features more than 100 recipes organized into themed dinner parties with menus for every season and occasion, plus tips and tricks for becoming the best host you can be.
Dan joins host Jessie Sheehan to talk about his early food memories, making “yuck cakes” with his grandpa, growing up in a family that prioritized food above all else, and the Italian American basement kitchen where his love of cooking was born. He also shares stories about catering his sister’s sleepovers as a kid, the secret ingredient in his mom’s carrot cake, and how he pivoted from a career in design to food.
Dan also walks Jessie through his Death by Chocolate recipe for New York Times Cooking. It’s a trifle-like dessert layered with chocolate cake, chocolate pudding, whipped cream, and a crunchy topping of crumbled Oreos or chopped toffee candy bars. Dan shares the funny story behind the dessert, why he loves a cornstarch-set pudding, and why it’s the perfect make-ahead treat for Father’s Day and any summer barbecue.
Click here for Dan’s Death by Chocolate recipe on New York Times Cooking.
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More on Dan: Instagram, "Let's Party" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
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Today’s guest is Erin Jeanne McDowell. Erin is a baker, food stylist, teacher, and video host. She’s also the author of four baking books, including her brand-new “Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities.”
Today’s guests are Claudia Fleming and Melissa Clark. Claudia is a legendary, award-winning New York City pastry chef and the executive culinary director at Daily Provisions. Melissa is a beloved home cook, author, New York Times Food reporter, and New York Times Cooking contributor.
Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014. She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.
Today’s guest is Ruby Bhogal, baker, recipe developer, and cookbook author based in England. Ruby was a finalist on “The Great British Bake Off” in 2018, and she’s the author of “One Bake, Two Ways.” Her brand-new book, “Around the World in 80 Cakes,” is out this Tuesday in the U.S.
Today’s episode is a special live taping of She’s My Cherry Pie from Cherry Bombe House in New York City’s Meatpacking District. Host Jessie Sheehan sits down with Dona Murad of Librae and Lucie Franc de Ferriere of From Lucie to talk about their beloved New York City bakeries and their beautiful cookbooks—Dona’s “Librae: Third-culture Recipes from a Cult New York Bakery,” and Lucie’s “Cake From Lucie: Recipes and Techniques from the French Countryside to New York City.”