Martha Stewart Living Radio: The Radio Blog

Rozanne Gold Hosts "Cooking Today"

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This week "Cooking Today" is thrilled to welcome to the host seat, celebrated chef and food writer, Rozanne Gold. Known for her popular 1-2-3 cookbook series, Rozanne's most recent book “Radically Simple: Brilliant Flavors with Breathtaking Ease,” shares recipes you can put together easily at home using fresh ingredients, achieving delicious results.

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This week's

1 This week's "Cooking Today" host, Rozanne Gold.

Sarah Willis, Niman Ranch's sustainable agriculture and family farming advocate.

2 Sarah Willis, Niman Ranch's sustainable agriculture and family farming advocate.

David Tanis, New York Times columnist, and author of

3 David Tanis, New York Times columnist, and author of "Heart of the Artichoke" and "A Platter of Figs."

“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110. Our call-in number is 866-675-6675.

Here are the guests scheduled to join Rozanne this week:

Monday, June 11:  
Sarah Willis – Second Generation Hog Farmer and Sustainable Agriculture & Family Farming Advocate for Niman Ranch

David Tanis – Celebrated Chef, Author and New York Times ‘City Kitchen’ Columnist

Wednesday, June 13:
Kristen Miglore – Senior Editor, Food52

Friday, June 15:
Bob SpitzAward-winning author of the New York Times bestselling The Beatles and The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe. Author of the upcoming book, “Dearie: The Remarkable Life of Julia Child”

Jimmy Carbone – Co-Founder, The Good Beer Seal & Owner, Jimmy's no. 43 Craft Beer Bar and Restaurant

Comments (2)

  • Rozanne gave out a recipe today for Father's Day Ribeye with pimento cheese. Since I was driving at the time I couldn't write it down. Let me know if it is published so I can fix it for my husband on Sunday. It sounds simply delicious!!
    Thank you.

  • Heard part of a recipe for a pie crust that didn't need to be chilled. In fact , the butter and other ingredients were warmed. Where can I obtain this recipe?

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