She's My Cherry Pie

Today’s guest is Elisa Marshall, the co-founder and creative director of Maman, the beloved café and bakery, and lifestyle brand, with over 50 locations in North America. She’s also the co-author of “Maman: The Cookbook: All-Day Recipes to Warm Your Heart.” 

Elisa joins host Jessie Sheehan to talk about the childhood memories that inspired Maman and shares how her love of vintage pieces, blue-and-white florals, Martha Stewart, and family recipes helped shape the cafe’s signature aesthetic and menu. 

She also walks Jessie through her S’mores Cookie Bar recipe from “Maman: The Cookbook.” It’s a playful hybrid of s’mores and chocolate chip cookies, studded with graham crackers, mini marshmallows, and two kinds of dark chocolate. Elisa explains why she loves to incorporate both chocolate wafers and chopped bar chocolate, why the bars bake at a lower temperature than cookies, and why adding extra chocolate and marshmallows midway through the bake is essential.

Click here for Elisa’s S’mores Cookie Bar recipe from the “Maman” cookbook. 

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More on Elisa: Instagram, Maman, “Maman” cookbook

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

Today’s guest is Dan Pelosi, a recipe developer, bestselling cookbook author, New York Times contributor, designer, and the beloved creator behind Grossy Pelosi. His latest book, “Let’s Party,” features more than 100 recipes organized into themed dinner parties with menus for every season and occasion, plus tips and tricks for becoming the best host you can be.

Dan joins host Jessie Sheehan to talk about his early food memories, making “yuck cakes” with his grandpa, growing up in a family that prioritized food above all else, and the Italian American basement kitchen where his love of cooking was born. He also shares stories about catering his sister’s sleepovers as a kid, the secret ingredient in his mom’s carrot cake, and how he pivoted from a career in design to food. 

Dan also walks Jessie through his Death by Chocolate recipe for New York Times Cooking. It’s a trifle-like dessert layered with chocolate cake, chocolate pudding, whipped cream, and a crunchy topping of crumbled Oreos or chopped toffee candy bars. Dan shares the funny story behind the dessert, why he loves a cornstarch-set pudding, and why it’s the perfect make-ahead treat for Father’s Day and any summer barbecue.

Click here for Dan’s Death by Chocolate recipe on New York Times Cooking.

Subscribe to our Substack for more baking news and recipes.

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

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

More on Dan: Instagram, "Let's Party" cookbook

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

Today’s guest is Anna Stockwell, a recipe developer, food stylist, writer, culinary consultant, and video host. Anna has been a senior food editor at Epicurious and Bon Appétit, and is the author of two cookbooks, “For the Table” and her newest, “The Butter Book.”

Anna joins host Jessie Sheehan to talk about growing up in a food-loving family, baking birthday cakes with her mom, and how she found her way into the kitchen professionally. She also does a little deep dive into butter—its history, why she loves cultured butter, when the brand really matters in a recipe, and more.

Anna also walks Jessie through her Birthday Butter Cake recipe from “The Butter Book.” She explains why she loves the reverse creaming method, why she coats her cake pans with butter and sugar (instead of flour), and how boiling water helps create a glossy chocolate American buttercream. 

Click here for Anna’s Birthday Butter Cake recipe from “The Butter Book.”

Subscribe to our Substack for more baking news and recipes.

Click here to pre-order The Game Changers Issue of Cherry Bombe magazine.

Click here for tickets to our upcoming Supper Club Series in Miami on June 23rd.  

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

More on Anna: Instagram, “The Butter Book”

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

Today’s guest is Marie Frank—a recipe developer and pastry chef based outside of Copenhagen. She’s also the creator of the Substack newsletter “More Than Sweet,” and the author of the new book, “More Than Sweet: Desserts with Flavor,” which features elevated recipes for cakes, cookies, frozen desserts, custards, tarts, and more.

Marie joins host Jessie Sheehan to share how she became fascinated with complex flavors in desserts, despite not having a sweet tooth, and how an online baking community helped her develop pastry skills while she was at home on maternity leave. 

Marie also walks Jessie through her Brunsviger recipe from her book. It’s a traditional Danish yeasted cake topped with a gooey brown sugar caramel—Marie describes it as the love child of a sticky bun and focaccia. Her version gets a flavorful twist with roasted grapes and rosemary, and she explains why this cake is especially delicious with ice cream.

Click here for Marie’s Brunsviger with Grapes & Rosemary recipe from “More than Sweet.” 

Subscribe to our Substack for more baking news and recipes.

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

More on Marie: Instagram, More Than Sweet Substack, "More Than Sweet" cookbook

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

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.”

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

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