She's My Cherry Pie

Today’s guest is Rachel Gurjar, a Brooklyn-based culinary creative and author. Her debut cookbook, “East to East: Recipes and Stories from Mumbai to New York,” was just released and features 101 Indian-inspired recipes that bring together the flavors of her childhood in Mumbai and her life in New York City.
Rachel joins host Jessie Sheehan to talk about growing up in Mumbai, learning to cook alongside her mother, and the street foods and sweets that shaped her love of food. She also shares her journey from journalism and PR to culinary school and food media, and how her cookbook explores immigration, identity, and finding home between two cultures.
Rachel also walks Jessie through her Butte Ka Keese Corn Bread recipe from “East to East.” Inspired by a beloved Indian street food made with grated corn and spices, the recipe combines fresh corn, cheddar cheese, and caramelized jalapeños in an upside-down corn bread.
Thank you to California Prunes for supporting our show.
Rachel’s Butte Ka Keese Corn Bread recipe
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More on Rachel: Instagram, “East to East”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Erin Jeanne McDowell. Erin is a baker, food stylist, teacher, and video host. She’s also the author of four baking books, including her brand-new “Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities.”
Erin joins host Jessie Sheehan to talk about the sugar cookies that made her fall in love with baking, the path she almost took to art school, and how making ceramics led her to pursue baking as a career. She also shares the inspiration behind “Bake Anything,” which is built around foundational mother recipes, including pâte à choux, puff pastry, brioche, and more.
Erin also walks Jessie through her Cinnamon Cream Cheese Biscuit Danish recipe from her new book. She explains how she transforms biscuit dough into a faux-laminated Danish-style pastry, why the cream cheese filling and streusel make it feel extra decadent, and why she likes making streusel topping with heavy cream.
Thank you to California Prunes for supporting our show.
Erin’s Cinnamon Cream Cheese Biscuit Danish recipe
The new issue of Cherry Bombe Magazine
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Erin: Instagram, “Bake Anything”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guests are Claudia Fleming and Melissa Clark. Claudia is a legendary, award-winning New York City pastry chef and the executive culinary director at Daily Provisions. Melissa is a beloved home cook, author, New York Times Food reporter, and New York Times Cooking contributor.
Claudia and Melissa join host Jessie Sheehan to celebrate the 25th anniversary of “The Last Course,” the cult classic dessert book they co-authored in 2001. The book features 175 of Claudia’s recipes from her time as the opening pastry chef of Danny Meyer’s Gramercy Tavern. Claudia and Melissa talk about how they first met, their instant friendship, and the meticulous recipe testing process that helped make the book a timeless treasure.
Thank you to California Prunes for supporting our show.
Claudia’s Chocolate Caramel Tart With Peanuts
Melissa’s Classic Roast Chicken
Melissa’s Perfect Pound Cake
The new issue of Cherry Bombe Magazine
Subscribe to our Substack for more baking news and recipes
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more
More on Claudia: Instagram, “The Last Course”
More on Melissa: Instagram, “The Big Book of Dinner”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Anna Gordon. Anna is a pastry chef and the founder and CEO of The Good Batch Bakery in Brooklyn. Anna started The Good Batch in 2010, selling hand-pressed stroopwafels at the Brooklyn Flea, and later opened her brick-and-mortar bakery in Clinton Hill in 2014.
She joins Jessie to talk about discovering her love of baking as a kid, learning through curiosity and experimentation, and growing The Good Batch from a market stand into a beloved Brooklyn bakery.
Anna also walks Jessie through The Good Batch’s signature Goodwich Ice Cream Sandwich, made with oat chocolate chunk cookies, vanilla ice cream, and chocolate ganache. She explains how to create the perfect ice cream sandwich cookie, why the dough gets pressed thin before baking, and how ganache helps hold everything together.
This episode was recorded live at the Cherry Bombe House Podcast Studio, presented by Resident, in New York City’s Meatpacking District.
Thank you to Square and Resident for supporting our show.
The new issue of Cherry Bombe Magazine
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Anna: Instagram, The Good Batch
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Ruby Bhogal, baker, recipe developer, and cookbook author based in England. Ruby was a finalist on “The Great British Bake Off” in 2018, and she’s the author of “One Bake, Two Ways.” Her brand-new book, “Around the World in 80 Cakes,” is out this Tuesday in the U.S.
Ruby joins host Jessie Sheehan to talk about her unexpected path from architecture to baking, how a dusty Paul Hollywood cookbook helped her bake her way through unemployment, and what it was like to compete in the “Bake Off” tent. She also shares the story behind the cake from the show that famously became a meme, and how that moment eventually inspired her first cookbook.
Ruby also walks Jessie through her Sicilian Torta Setteveli recipe from her new book. The seven-layer Italian cake features chocolate sponge, hazelnut Bavarian cream, hazelnut crunch, dark chocolate mousse, and a glossy chocolate glaze. Ruby shares tips for making the baking project, including why she wraps cake layers while they’re still warm and why she covers ganache before stirring.
Get Ruby’s Sicilian Torta Setteveli recipe here
The new issue of Cherry Bombe Magazine
Subscribe to our Substack for more baking news and recipes
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more
More on Ruby: Instagram, “Around The World In 80 Cakes”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”