Jessie Ware hosts a podcast about food, family and everything in between, direct from her very own dinner table. With a little bit of help from her chef extraordinaire mum Lennie, each week guests from the worlds of music, culture and politics drop by for a bite and a bit of a natter. Oversharing guaranteed.

Produced by Alice Williams

Hosted on Acast. See acast.com/privacy for more information.

مرحباً بكم في عالم مِلح، بودكاست يأخذك لعُمق المأكولات العُمانية و ما تحملهُ من قصص و هوية

تابعوا بودكاست مِلح لتعيشوا رحلة مختلفة مع الأكل العُماني.

Do you love home cooking but hunger for better recipes that help you deliver quick and delicious meals to your dinner table?

Two former personal chefs turned best friends share their expertise with each other and you! Kari and Sonya have been inspiring each other in the kitchen for over 15 years by swapping recipes, tips, and trade secrets in the pursuit of better home cooking.

FOOD FRIENDS is a bi-weekly podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.

Every Tuesday, each host delivers 3 unique solutions to seasonal home cooking, like: how to make craveable soups with your farmers market haul, the easiest one-pot meals for busy nights, or what to do with leftover rotisserie chicken. On Thursdays, we serve up a pint-sized chat about our “Best Bite” of the week, pantry essentials we can’t live without, and more.

Previous guests include Seth & Lauren Rogen, actor Randall Park & writer/director Evan Goldberg, recipe developer Justine Doiron, #1 Food & Beverage Substacker Caroline Chambers, and more.

If you’re looking for a boost of fun in the kitchen by discovering recipes that will make mealtime easier and more delicious with a healthy dose of laughter, then you’ll want to dig in with FOOD FRIENDS!

First-time listener? Tune into Episode 2: Don’t send flowers, send soup! and Episode 4: What do you bring to a potluck?

• 6 large eggs, separated
• 1 cup granulated sugar
• 2 cups milk
• 1 cup heavy cream, divided
• 1 cup brandy or rum (optional)
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

1. In a large bowl, whisk together the egg yolks and sugar until light and fluffy.
2. In a separate saucepan, heat the milk over medium heat until just simmering. Gradually whisk the hot milk into the egg yolk mixture.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not allow to boil.
4. Remove the saucepan from the heat and stir in 1 cup of heavy cream, brandy or rum (if using), nutmeg, and cinnamon.
5. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the eggnog mixture.
6. Fold in the remaining ½ cup of heavy cream.
7. Refrigerate the eggnog for at least 4 hours or overnight to allow the flavors to meld.
8. Serve chilled, garnished with a sprinkle of nutmeg or cinnamon, if desired.

31段关于爱的美味情缘，在最好的时光爱最爱的人 ，愿你总能吃饱和被爱！这大约是最容易引起共鸣的两个东西。原著：紫堇轩，主播：空无的念，空间原连载名《食物恋》，访问量突破1000000次！苏小懒、囧叔等人鼎力推荐！。

Alex and guests discuss the food (R)evolution, cellular agriculture, novel foods, and an end to factory farming.

If you have any questions or comments, or wish to discuss collaboration, sponsorship or other, please contact me crisplexmail@gmail.com

Watch and subscribe on YouTube https://www.youtube.com/@FutureofFoods

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