She's My Cherry Pie

Today’s guest is Adrianna Adarme, a recipe developer, writer, photographer, cookbook author, New York Times Cooking contributor, and the creator of A Cozy Kitchen food blog. Her newest book, “A Cozy Kitchen Cookbook: 100 Easy Comforting Recipes for Every Mood and Desire,” is out Sept. 29th.
Adrianna joins host Jessie Sheehan to talk about her extended family’s bakery in Lima, Peru, the legendary alfajores her Tia Emilia taught her to bake, and the holiday meals she organized as a teenager. She also shares how her film background shaped her approach to food photography, video, and cookbook writing, and why she wanted her new book to feel like entering a world.
Adrianna also walks Jessie through her Chocolate Alfajores recipe from “A Cozy Kitchen Cookbook.” She explains why she loves Dutch-process cocoa powder, how cornstarch helps give the cookies their melt-in-your-mouth texture, why she adds an egg yolk for richness, and why piping the dulce de leche makes assembling these delicate sandwich cookies a little easier.
Click here for Adrianna’s Chocolate Alfajores recipe.
Click here for Cherry Bombe House schedule and tickets.
Click here for info on Cherry Bombe Farmers & Makers.
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Adrianna: Instagram, “A Cozy Kitchen”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Zola Gregory, a Seattle-based food writer, recipe developer, and former professional pastry chef. She writes the biweekly recipe column “Extra Good” for Taste, and her debut cookbook, “Sheet Cakes!: More Than 50 Exceptional Cakes to Make in One Pan,” was recently released.
Zola joins host Jessie Sheehan to share how she learned to bake with her great-grandmother, her family’s coming-of-age pie lessons, the birthday cake book that helped shape her love of cake, and how a wedding cake led to her first pastry job.
Zola also walks Jessie through her Buttermilk Funfetti Cake with Whipped White Chocolate Ganache from “Sheet Cakes.” She explains why the cake gets both butter and oil, why she uses egg whites for a bouncy white cake texture, and how white chocolate helps stabilize the frosting without making it too sweet.
Thank you to California Prunes for supporting our show.
Click here for Zola’s Buttermilk Funfetti Cake recipe.
Click here to join Jessie for a She’s My Cherry Pie Live taping on Sept. 13th at Cherry Bombe House in NYC.
Click here for the Cherry Bombe House schedule and tickets.
Click here for Farmers & Makers tickets.
Subscribe to our Substack for more baking news and recipes.
Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more.
More on Zola: Instagram, “Sheet Cakes!”
More on Jessie: Instagram, Substack, “Salty, Cheesy, Herby, Crispy Snackable Bakes”

Today’s guest is Leah Koenig, a food writer and award-winning cookbook author whose books focus on Jewish cooking and baking. Her newest one, “The Dessert Table: 100 Joyful Jewish Sweets,” is filled with recipes and stories that celebrate Jewish sweets from around the world.

Leah joins host Jessie Sheehan to talk about the baked goods she loved as a child, from sprinkle cookies and raisin challah, and how she went from being a picky buttered-noodle kid to a food journalist and recipe developer.

Leah also walks Jessie through her Almond Croissant Rugelach recipe from “The Dessert Table.” She explains the history of rugelach, how the American version evolved from Central European kipferl, and why she rolls them into crescent shapes for this recipe.

Thank you to California Prunes for supporting our show.

Click here for Leah’s Almond Croissant Rugelach recipe.

Click here for more info on Jessie and Leah in conversation at Books Are Magic on 9/2 in NYC.

Click here for the Cherry Bombe House schedule and tickets.

Subscribe to our Substack for more baking news and recipes.

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

More on Leah: Instagram, Substack, “The Dessert Table”

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

Today’s guest is Joyce Tang, the founder and owner of Bake Sum, a beloved Bay Area bakery known for inventive pastries that blend French technique with flavors and ingredients rooted in Asian American culture. She’s also the co-author of the upcoming book, “Bake Sum: Asian American Pastries, Breads, and Other Treats.” 

Joyce joins host Jessie Sheehan to talk about growing up in an immigrant household, going on dim sum trips with her family, making soybean milk with her mom, and how those experiences helped shape her sense of identity and belonging. She also shares her path from tech to pastry and how her bakery went from wholesale business to pop-up to two brick-and-mortar locations.

Then, Joyce walks Jessie through the Brown Butter Mochi Bites recipe from her book, explaining how deeply browned butter adds nutty flavor, why mochiko gives the bites their signature chew, and how a steel mini muffin tin helps create crispy edges and tender centers.

Click here for Joyce’s Brown Butter Mochi Bites recipe.

Subscribe to our Substack for more baking news and recipes.

Click here for more info on Jessie’s book talk with Leah Koenig on 9/2 in Brooklyn. 

Click here to order The Game Changers Issue of Cherry Bombe Magazine.

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

More on Joyce: Instagram, Bake Sum, “Bake Sum”

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

Today’s guest is Nancy Silverton, the renowned chef, baker, and cookbook author behind some of Los Angeles’ most beloved restaurants, including Osteria Mozza, Pizzeria Mozza, and Chi Spacca. Back in the ’80s, Nancy founded La Brea Bakery and helped revolutionize the artisanal bread movement in the U.S.

Nancy joins host Jessie Sheehan to talk about her early baking memories and how she discovered her love of pastry while working at Michael’s, a restaurant in Santa Monica. She also shares the story behind her 1997 appearance on Julia Child’s PBS series “Baking with Julia”—where Nancy made the French Chef a crème fraîche brioche tart with wine-poached fruit and sabayon, and it brought Julia to (happy!) tears, exclaiming it was “a dessert to cry over.”

Nancy walks through the tart’s recipe, which can be found in the book “Baking with Julia,” and explains the techniques behind the brioche, why the dough needs to stay cool, and why Julia’s emotional reaction remains one of the greatest compliments of her career.

Watch the special moment on “Baking With Julia” here.

Subscribe to our Substack for more baking news and recipes.

Click here to order The Game Changers Issue of Cherry Bombe Magazine.

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

More on Nancy: Instagram, “The Cookie That Changed My Life”

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