Eat Your Words Presents: Saved by the Bellini - TopPodcast.com

View Top 200 Chart

Back to Rankings Page

Eat Your Words Presents: Saved by the Bellini — Arts
Eat Your Words Presents: Saved by the Bellini

Since 2009, Eat Your Words has covered what’s new and happening in the world of food through its literature. A radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York, Cathy was joined by authors of books that you would want to eat up! From colorful cookbooks, to food memoirs, to exposés on the food industry, every conversation is full of meaty topics for discussion.

Now, in 2023, Eat Your Words is proud to present its first limited-run series. We’ve partnered with John deBary, author of “Drink What You Want,” to create a companion podcast that dives deep into the production of his newest cocktail book. “Saved by the Bellini” is all about 90’s nostalgia. “Saved by the Bellini” includes over 65 recipes that celebrate the decade’s greatest pop culture moments, from cassette tape tunes and video game consoles to after-school snacks and OMG-it’s-back-again fashion. In this 7-episode series, John interviews the editors, illustrators, and cocktail innovators who helped to make this book a reality.

Latest Episodes:

Episode 143: The Healthy Apple with Amie Valpone Mar 25, 2013

Show notes

What if you suddenly became gluten intolerant? This week on Let’s Eat In, Cathy Erway is talking with Amie Valpone, private chef and author of the blog The Healthy Apple. Amie has had trouble digesting dairy since she was a child, and later found out that she suffered from Celiac disease. Listen in to this show to hear Amie talk about the importance of eating real food, using fresh ingredients, and eating at home. Hear why Amie believes that GMO wheat is responsible for a lot of gluten allergies. Do wheat-related allergies affect women more than men? Amie offers some flour substitute suggestions, and talks about the processes behind making gluten-free desserts. What is Amie’s ideal gluten-free date meal? Find out on this episode of Let’s Eat In! This episode has been sponsored by Fairway Market.

“Gluten-free baking is so tricky. I don’t like xanthan gum and all of the other additives that come along with it, so I just try to keep things very simple.” [18:10] — Amie Valpone on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 142: Edamam Mar 11, 2013

Show notes

Everybody searches for recipes online these days, but how can you be sure you’re getting quality recipes? Find out this week on Let’s Eat In, as Cathy Erway is joined by Victor Penev and Hannah Goldberg founders of Edamam, a recipe finder in the form of a mobile app and database. Hear how quality can be distilled from the thousands of online recipes through the careful selection process they use. From food photography to innovative ingredients, get a grasp on what makes the best recipes so good – and why you should not waste your time by clicking the first thing you find in google! This program was sponsored by Whole Foods Market

“A lot of people make choices on what to cook on the go – so we developed a mobile app. In essence, it’s a search engine for recipes.” [03:00]

–Victor Penev of Edamam on Let’s Eat In

“We focused a lot on recipes with images because people tend to eat with their eyes.” [09:00]

–Hannah Goldberg of Edamam on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 141: Polish Country Cooking with Danielle Crittenden Mar 04, 2013

Show notes

Learn about authentic, traditional Polish cuisine with author Danielle Crittenden on this week’s episode of Let’s Eat In! Cathy Erway calls up Danielle, who recently co-authored From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food. Hear how North American perceptions of Polish cuisine are influenced by the traditions of Jewish and Polish immigrants. Find out how seasonality affects the types of food that are eaten in Poland. Hear about the history of foraging, farming, and hunting in Poland. Danielle shares some of her favorite recipes from the book- fermented, creamy, and wholesome! Want to make a Polish meal for a date? Tune in to this episode of Let’s Eat In to hear Danielle’s suggestion! This episode has been sponsored by The International Culinary Center.

“There’s always been a farm-to-table movement in Poland! If you wanted fresh food or meat, you cooked it or hunted it yourself.” [4:50]

“These are people who, besides whatever economic circumstances, live through these harsh winters- so they really rely on preserved foods.” [11:45]

— Danielle Crittenden on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 140: Quinciple Feb 25, 2013

Show notes

Get fresh food from small farms delivered to your door via Quinciple! This week on Let’s Eat In, Cathy Erway is joined by the co-founders of Quinciple, Markus Jacobi and Kate Galassi. Tune into this episode to hear how Markus and Kate came up with the idea for Quinciple after experiences with food delivery, foraging, and working with CSA farms. Hear why Quinciple thinks it’s important to deliver food that people want to eat and cook with! Learn why Quinciple includes some recipes and suggestions for their clients. Later, Cathy asks Markus and Kate about their ideal date meal. Are pickles great for dates? Find out on this week’s Let’s Eat In! Thanks to our sponsor, Fairway Market.

“That is something that we feel really strongly about. We want to offer something that someone would eat on a regular basis- not just specialty items.” [9:55] — Markus Jacobi on Let’s Eat In

“I want everybody to be able to cook this amazing food even if they don’t live near a farmer’s market, or if they need a little bit of help.” [14:40] — Kate Galassi on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 139: Valentine’s Day with Shane Welch Feb 11, 2013

Show notes

Valentine’s day is coming up; what to eat? This week on Let’s Eat In, Cathy Erway is joined in the studio by Sixpoint Craft Ale’s Brewmaster (and Cathy’s Valentine), Shane Welch. Tune in to find out why Shane believes that Valentine’s Day is an under-appreciated holiday. Shane describes one of his newest brews called “Three Beans”, which includes cold brew from Stumptown Coffee Roasters and chocolate from Mast Brothers. Learn more about this Red Hook collaboration, and how the beer’s release was affected by Hurricane Sandy. Listen in to hear Shane talk about the vulnerability of New York City, and how well New Yorkers have dealt with tragedy in the past decade. This program has been sponsored by Whole Foods.

“If you have a large portfolio of craft beers, things get a little more difficult because you need a lot of ingredients. It’s kind of like a restaurant.” [18:15] — Shane Welch on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 138: Scott Bridi of Brooklyn Cured Feb 04, 2013

Show notes

Learn how to preserve meat and survive the winter on this week’s episode of Let’s Eat In! Cathy Erway is talking with Scott Bridi, the founder of Brooklyn Cured. Brooklyn Cured makes smoked meats, paté, and sausages in-house! Scott teaches you the different ways to cure meat – dry curing, smoking, and combinations of the two. Find out how Scott’s Italian American heritage furthered his love of cured meats. Scott explains how updating and interpreting classic recipes can produce something completely unique and tasty! How do preservatives like nitrates and nitrates affect the flavor and color of meat? Finally, Scott talks about his simple, ideal date meal! This episode has been sponsored by Catskill Provisions.

“We’re preserving food. We’re not doing it because we have to, we do it because we like how it tastes. Its history is steeped in preserving every part of the animal, and ensuring that your family can eat during every part of the year.” [11:20]

“If you see sodium derivatives on a label in mass, you might want to stay away from it because that means it’s highly processed.” [21:50]

— Scott Bridi on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 137: Matthew Bagdanoff of Van Horn Jan 28, 2013

Show notes

Matthew Bagdanoff updates traditional cocktails with herbs and ingenuity at Van Horn in Cobble Hill, Brooklyn. On today’s episode of Let’s Eat In, Matthew joins Cathy Erway in the studio to talk about some of his favorite cocktail recipes at Van Horn, and why a good bartender doesn’t muddle the orange peel and cherry in an old fashioned. What are some of Matthew’s favorite spirits? Hear Matthew share some stories from the bar; listen in to learn how Matthew has soothed heartbroken individuals, and dealt with rowdy customers! Check out Matthew’s cocktail class at Van Horn, and tune in to hear about Matthew’s aphrodisiac dinner! This episode has been sponsored by 360 Cookware.

“The whole beauty of an old-fashioned is that it takes a good spirit and accentuates it.” [11:10]

“The idea of spirits is to have an essence- a spirit. Vodka is made to get rid of all these flavors.” [14:00]

“It’s really tacky to send someone a drink.” [21:00]

— Matthew Bagdanoff on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 136: Togather & Eat the City Jan 21, 2013

Show notes

Promoting books is hard work! Meredith Modzelewski and Robin Shulman are guests on today’s Let’s Eat In, and they’re talking about book clubs and author events. Cathy Erway talks with Meredith, who is on today’s show representing Togather, a new tool that helps authors connect directly with readers to produce better, fansourced events. Robin, author of Eat the City, will be participating in a Togather event where she will talk about her book with an interested audience! Tune in to hear Robin talk about the research involved with crafting her book, and the excitement that comes with knowing that her book is being read. You don’t want to miss this episode; tune into Let’s Eat In! This program has been sponsored by 360 Cookware.

“There are so many different things converging, so many people are interested in local food production, but my book tries to show that this has been a constant throughout the history of the city.” [12:00]

— Robin Shulman on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 135: The Chinese Takeout Cookbook Jan 14, 2013

Show notes

Diana Kuan makes Chinese takeout at home! This week on Let’s Eat In, Cathy Erway is chatting with Diana Kuan, author of The Chinese Takeout Cookbook. Listen to this episode to hear why Diana decided to make a collection of American Chinese recipes after living in Beijing. Learn about the differences between different regional cuisines in China, and why fortune cookies are not an easy recipe for the home kitchen. Hear about all of the delicious Chinese desserts included in Diana’s book, and find out about Diana’s carnivorous date meal. This program has been brought to you by 360 Cookware.

“Chinese black vinegar is great – it’s aged, and you can substitute balsamic in a pinch for most of these recipes.” [27:20] — Diana Kuan on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 134: James Oseland Jan 07, 2013

Show notes

On the first Let’s Eat In episode of 2013, Cathy Erway is on the phone with James Oseland, Editor in Chief of Saveur Magazine and judge on Top Chef Masters. James and Cathy talk about the evolving demographic of Saveur Magazine, and the magazine’s focus on global food and home cooking. Hear about the Saveur book, The Way We Cook, and how it acts as an anthropological reference for food culture. What cuisines have peaked James’ interest recently? Find out where James trained his palette, and the flavors that were instrumental in fostering his love for eating. What place does a print publication like Saveur have in a digital world? Find out on this episode of Let’s Eat In! This program has been brought to you by 360 Cookware.

“A lot of food imagery that goes out in the Western world tends to glamorize and fetish-ize the act of cooking.” [5:30]

“The mission of the magazine is to really celebrate global cooking… Not giving precedence to one thing over another, but really celebrate the colorful mosaic of world cooking.” [8:30]

— James Oseland on Let’s Eat In

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Related Podcasts