Nigella Lawson

Our Thanksgiving special is here, and we’re ready to help you with the big day! We take your calls with special guest co-hosts Jet Tila and Cheryl Day and share recipes and ideas from J. Kenji López-Alt, Sohla El-Waylly, Mary Giuliani, Stacey Mei Yan Fong, Meathead and Nigella Lawson. The Sporkful’s Dan Pashman makes the case for why you should celebrate on Friday this year, and our friends from “A Way With Words” tell us the best ways to give thanks to the chef. Plus, host Christopher Kimball gives a special lesson in making the best Thanksgiving pie you’ll ever try.Get this week’s recipe for Christopher Kimball’s Double-Crust Apple Pie here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

If you’re into food writing or follow celebrity chefs, the chances are good that you've run across British food star Nigella Lawson. But how much do you actually know about her work?

On the heels of his debut album, Canadian R&B singer RealestK tells us how he became an overnight sensation, what happened after his song blew up on TikTok and why getting bullied for his music never slowed him down. Authors David A. Robertson and Vivek Shraya talk about running their own imprints to help new writers get their foot in the door of the Canadian publishing industry. British food writer and television cook Nigella Lawson talks about her latest cookbook, Cook, Eat, Repeat: Ingredients, Recipes, and Stories, and tells us why guilt has no place in the kitchen.

Nigella Lawson is a domestic goddess of the highest order. She strikes the perfect balance between aspiration — a beautiful garden, perfect lighting — and accessibility — sheet pan dinners and a disdain for pretentiousness. Nigella reveals how her own cooking show persona comes from her discomfort in social situations, and shares the two condiments she always keeps in her purse. She also rebuffs the one piece of criticism that she believes no male chef would ever receive.This episode also features S’mores for More, a s’mores kit that benefits pediatric cancer research. This episode originally aired on May 28, 2018, and was produced by Dan Pashman, Anne Saini, Peter Clowney, and John DeLore. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com.

Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt. This week, she reveals her food philosophy and shares the sublime art of eating chocolate in bed. Plus, we get a barbecue lesson from whole hog pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we whip up Venetian polenta with shrimp and tomatoes. (Originally aired May 28, 2021.)Get the recipe for Polenta with Shrimp and Tomatoes.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On Ruthie's Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks.  Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favourite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Hear all the music on our podcasts in full on our rolling playlist: https://bit.ly/CultBunkThe holidays are almost upon us, and we’ve got a gift of a guest – doyenne of the dinner party, Navratilova of the pavlova, NIGELLA LAWSON. As we wait for the final episode of Succession Series 3, we discuss Nigella’s favourite music, books, TV and culture of 2021 – plus what we should be giving each other for Christmas.  “It's A Sin was one of the most wonderful series of the year.” - Nigella Lawson “Alex, you only love me for my jug of silicon spatulas.” - Nigella Lawson “My dad being a butcher is like Sadiq Khan's dad being a bus driver.” - Andrew Harrison Presented by Andrew Harrison, Siân Pattenden and Alex Andreou. Assistant producer Jelena Sofronijevic. Audio production by Alex Rees. Theme music: ‘Bunker Theme (Juntos Mix)’ by Kenny Dickinson. The Culture Bunker is a Podmasters production. Rolling playlist: https://bit.ly/CultBunk Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guests for this food-related episode are the author and chef Nigella Lawson, whose most recent book is Cook, Eat, Repeat and the award-winning novelist Aminatta Forna, author of Happiness and, most recently, a collection of essays called Window Seat. If you would like the read the extracts discussed in this episode go to linebyline.substack.com.Comments and feedback to @tds153 on Twitter. Line by Line is produced by Ben Tulloh with readings by Deli Segal. Music by Dee Yan-Key. Hosted on Acast. See acast.com/privacy for more information.

It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also share my recipes for asparagus and leek soup and a simple and declines herb omelette.Our Nigella Lawson's new book Cook, Eat, Repeat wherever books are sold, and follow her at Nigella.com or on Twitter at @Nigella_Lawson. The recipes on today’s show can be found in the episode show-notes or at BittmanProject.com or MarkBittman.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Hosted on Acast. See acast.com/privacy for more information.

This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our most cherished memories. Plus, we get a barbecue lesson from pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we cook polenta with shrimp and tomatoes.Get the recipe for polenta with shrimp and tomatoes: https://www.177milkstreet.com/recipes/polenta-shrimp-tomatoes Hosted on Acast. See acast.com/privacy for more information.