All Summaries for She's My Cherry Pie

Take a look at Hetty Lui McKinnon’s latest cookbook, Tenderheart: A Book About Vegetables and Unbreakable Family Bonds, and it’s clear where the writer and recipe developer’s loyalties lie. Hetty admittedly has never been known for her desserts, but she did slip a few baking recipes into her new book, including one for a chewy, flavorful Ginger & Coconut Mochi Cake. On today’s episode, Hetty takes host Jessie Sheehan through the recipe and explains why this confection is “the most fail-proof cake you’re ever going to make.” Hetty also talks about working with sticky rice flour, upgrading her spice cabinet, and finding the right pan for this recipe. She and Jessie also talk about a serious topic during the episode: grief. Jessie recently lost her father and Hetty lost her father when she was a teenager, so they discuss love and loss and why grieving is necessary. Click here for Hetty’s Ginger & Coconut Mochi Cake recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosShe’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Hetty: Instagram, TenderheartMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosMillie Peartree says she’s all about creating happy and joyful memories through food, and her Honey Butter Cornbread no doubt elicits lots of positive emotions from those lucky enough to try it. Millie, who is a chef, New York Times Cooking contributor, former restaurateur, and the founder of the Full Heart Full Bellies hunger relief initiative, joins host Jessie Sheehan to talk about her life, her baking, and how growing up in the Bronx influenced her culinary style. They also do a deep dive into her cornbread recipe and talk about Millie’s favorite ingredients, tips, techniques, and potential swaps. It’s all about using what you have, explains Millie. She’s even down with using a paintbrush from the hardware store to apply the honey butter. Click here for Millie’s Honey Butter Cornbread recipe. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Millie: Instagram, Full Heart Full BelliesMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosEunji Lee is taking patisserie to the next level at Lysée, her two-story pastry gallery/boutique in New York City. She’s become known for several of her contemporary creations, including the pastry simply known as “Corn.” However, as Eunji explains to host Jessie Sheehan, there is nothing simple about this confection. She shares the details behind the three-day process, from roasting and grinding the corn into a fine powder to making the cake base to hand-piping each “niblet.” Eunji, who grew up in South Korea, was drawn to pastry early on. She attended pastry school in Paris and trained under the likes of Alain Ducasse and Cédric Grolet before settling in New York. At Lysée, she draws inspiration from her Korean heritage, classical French training, and New York flavors to create her beautiful pastries and desserts.Thank you to Plugra Premium European Butter and California Prunes for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Eunji: Instagram, LyséeMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here