She's My Cherry Pie

Today’s guest is Farideh Sadeghin. Farideh is a chef, recipe developer, video host, and food writer based in New York City. She’s been the test kitchen director at Saveur and was executive culinary director at Vice’s Munchies. Her first cookbook, “The Hot Dog Cookbook: 50 Recipes for the World’s Best Food,” was recently released and is full of classic, international, and original takes on her favorite food.

Farideh joins host Jessie Sheehan to talk about growing up in an Iranian-Italian household, how cooking became her path after college, what she learned working in restaurants in New Zealand, and how a chicken liver pâté recipe led her to Saveur.

They also dive into “The Hot Dog Cookbook,” and Farideh walks us through her Klobásník recipe—a savory pastry with a yeasted dough traditionally wrapped around sausage. It’s similar to a kolache and was adapted by Czech immigrants who settled in Texas. Farideh makes hers with hot dogs, Cheddar, and jalapeño.

Click here for Farideh’s Klobásník recipe from “The Hot Dog Cookbook.”

Reserve your hot dog for The Hot Dog Edit here
Learn more about The Hot Dog Edit

Subscribe to our Substack for more baking news and recipes

Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.

More on Farideh: Instagram, "The Hot Dog Cookbook"

More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Lisa Steele. Lisa is a fifth-generation chicken keeper, Maine master gardener, TV personality, and founder of Fresh Eggs Daily, her brand and blog devoted to backyard chickens, gardening, and seasonal living. Lisa is also a cookbook author and recently released her new book, “In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients.” 

Lisa joins host Jessie Sheehan to talk about growing up across the street from her grandparents’ chicken farm, baking angel food cake with eggs from the family flock, and how raising chickens led to her blog, books, TV show, and natural poultry product line. 

Lisa also walks Jessie through her recipe for pannukakku, the Finnish oven pancake with a custardy interior and puffy, golden brown exterior. Lisa’s version is savory with a ricotta honey whip, peas, asparagus, soft-cooked eggs, and honey mustard dressing.

Click here for Lisa’s Finnish Oven Pancake with Ricotta Honey Whip, Peas, and Asparagus from “In Season.”

Subscribe to our Substack for more baking news and recipes.

Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.

More on Lisa: Instagram, website, “In Season” cookbook

More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Mariela Camacho, pastry chef and founder of Comadre Panadería, a Mexican American bakery in Austin, Texas, known for its beautiful pan dulce made with traditional techniques, local ingredients, and heirloom Texas grains. Mariela is a two-time James Beard semifinalist for Outstanding Pastry Chef.

She joins host Jessie Sheehan to talk about the journey that led her into baking and starting a pop-up, which eventually led to her brick-and-mortar. Mariela also talks about how her upbringing shaped her ethical business practices and her mission of nourishing her community. 

Then, Mariela and Jessie dive into one of Mexico’s most iconic treats—the concha. Mariela shares all her best tips for making the enriched sweet bread with its signature crackly shell top, and dives into the flavors they offer at Comadre Panadería, including strawberry, chocolate, and matcha.

Subscribe to our Substack for more baking news and recipes

Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.

More on Mariela: Instagram, website

More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.” 

Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker.

Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture.

Click here for Edd’s Tahini Milk Chocolate Paris-Brest recipe. 

Subscribe to our Substack for more baking news and recipes

Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.

More on Edd: Instagram, "Chocolate Baking" cookbook

More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Julie McAllister, a Charleston-based baker known for her hyperrealistic cakes. Julie transforms cake, fondant, and modeling chocolate into lifelike creations—from magnolias and oysters to designer handbags and Charleston architecture. She has also been a contestant on Netflix’s “Is It Cake?” and Food Network’s “Holiday Wars.”

Julie joins host Jessie Sheehan to talk about her baking journey, from childhood cake mixes to discovering her love of decorating in grad school after a memorable Christmas tree cake attempt. She shares how she taught herself how to decorate cakes from cookbooks, her early days juggling a 4 a.m. bakery shift with a full-time job, and how she built a business focused on hyperrealistic cakes.

They also dive into Julie’s signature work, from groom’s cakes to custom creations, and she walks Jessie through some of her most memorable designs, including a handbag cake for her Reese Witherspoon and a citrus topiary cake made of mini cakes.

Get our Mom’s the Bombe Issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Julie: Instagram, website

More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook