Kristin Donnelly's guest appearances

Kristin Donnelly

THE FOOD SEEN

Gatherings Podcast

Andy Hayes

Sara Cornelius

Ali Rosen

Andy Shaw

Jennifer Coyle

Roaa Elgabrouny

Miranda Enzor

Rico Gagliano

Vicki Miller

Chrystina Noel

Lauren Caselli

Tom Douglas

Matthew Lightner

George Weld

Pichet Ong

OwlTail

For Episode 4, we had the chance to chat with Kristin Donnelly, the author of the Modern Potluck cookbook, and her newest cookbook, Cauliflower. Throughout this episode we talk about Kristin's past career as a Food &amp; Wine magazine food editor, the logistics of hosting potlucks, potluck tips for guests, and more. We definitely all hit it off and ended up on a few tangents including pyrex outlet stores and pig roasts. Hope you enjoy!  Meet Kristin Donnelly    A discussion of what it means to be a food editor of Food &amp; Wine magazine Life of a blogger Work life balance   The Modern Potluck cookbook Potlucks &amp; casseroles Tried &amp; true dinner party habits The rules of the potluck The logistics of potlucks Potluck tips for guests Holidays &amp; potlucks What are you planning right now?   Jess: Son's and husband's birthdays Kristin: Husband's birthday &amp; pig roasts Chrystina: Roommate's surprise birthday party   What's going on in your kitchen?   Chrystina: Dino nuggets Kristin: Cleaning out the fridge Jess: Still figuring out sour dough bread &amp; fresh produce   How are you staying in touch?   Jess: Texting Kristin: Picking up the phone Chrystina: Setting up phone calls   What are you into right now?   Chrystina: Boxed rose wine Kristin: Stewart &amp; Claire, Artemis Design Co. Jess: Her garden (again) &amp; garden videos   Find us online:   Kristin   Eat Better, Drink Better Instagram Kristin Donnelly.com   Gatherings Podcast   Facebook Twitter   Chrystina Noel Sweet Love &amp; Ginger   

<p>For Episode 4, we had the chance to chat with Kristin Donnelly, the author of the <a href="https://amzn.to/2Jon0El" rel="noopener nofollow" target="_blank">Modern Potluck</a> cookbook, and her newest cookbook, <a href="https://www.shortstackeditions.com/products/vol-31-cauliflower-by-kristin-donnelly" rel="noopener nofollow" target="_blank">Cauliflower</a>. Throughout this episode we talk about Kristin's past career as a Food &amp; Wine magazine food editor, the logistics of hosting potlucks, potluck tips for guests, and more. We definitely all hit it off and ended up on a few tangents including pyrex outlet stores and pig roasts. Hope you enjoy!</p> <ul> <li>Meet <a href="https://amzn.to/2I9iPM4" rel="noopener nofollow" target="_blank">Kristin Donnelly</a> </li> <li> <ul> <li>A discussion of what it means to be a food editor of Food &amp; Wine magazine</li> <li>Life of a blogger</li> <li>Work life balance</li> </ul> </li> <li>The Modern Potluck cookbook</li> <li>Potlucks &amp; casseroles</li> <li>Tried &amp; true dinner party habits</li> <li>The rules of the potluck</li> <li>The logistics of potlucks</li> <li>Potluck tips for guests</li> <li>Holidays &amp; potlucks</li> <li>What are you planning right now?</li> <li> <ul> <li>Jess: Son's and husband's birthdays</li> <li>Kristin: Husband's birthday &amp; pig roasts</li> <li>Chrystina: Roommate's surprise birthday party</li> </ul> </li> <li>What's going on in your kitchen?</li> <li> <ul> <li>Chrystina: Dino nuggets</li> <li>Kristin: Cleaning out the fridge</li> <li>Jess: Still figuring out sour dough bread &amp; fresh produce</li> </ul> </li> <li>How are you staying in touch?</li> <li> <ul> <li>Jess: Texting</li> <li>Kristin: Picking up the phone</li> <li>Chrystina: Setting up phone calls</li> </ul> </li> <li>What are you into right now?</li> <li> <ul> <li>Chrystina: Boxed rose wine</li> <li>Kristin: <a href="https://stewartandclaire.com/" rel="noopener nofollow" target="_blank">Stewart &amp; Claire</a>, <a href="https://artemisdesignco.com/" rel="noopener nofollow" target="_blank">Artemis Design Co.</a></li> <li>Jess: Her garden (again) &amp; garden videos</li> </ul> </li> <li>Find us online:</li> <li> <ul> <li>Kristin</li> <li> <ul> <li><a href="http://eatbetterdrinkbetter.com/" rel="noopener nofollow" target="_blank">Eat Better, Drink Better</a></li> <li><a href="https://www.instagram.com/kristincdonnelly/" rel="noopener nofollow" target="_blank">Instagram</a></li> <li><a href="http://www.kristindonnelly.com/home.html" rel="noopener nofollow" target="_blank">Kristin Donnelly.com</a></li> </ul> </li> <li>Gatherings Podcast</li> <li> <ul> <li><a href="https://www.facebook.com/GatheringsPodcast/" rel="noopener nofollow" target="_blank">Facebook</a></li> <li><a href="http://www.twitter.com/gatheringspod" rel="noopener nofollow" target="_blank">Twitter</a></li> </ul> </li> <li><a href="http://www.chrystinanoel.com/" rel="noopener nofollow" target="_blank">Chrystina Noel</a></li> <li><a href="http://www.sweetloveandginger.com/" rel="noopener nofollow" target="_blank">Sweet Love &amp; Ginger</a></li> </ul> </li> </ul>

The Logistics of Hosting (and Attending) Potlucks with Kristin Donnelly

On today's episode of THE FOOD SEEN, Kristin Donnelly asks that everyone bring a dish. Growing up outside of Philly, a family full of dozens of aunts, uncles and cousins, every birthday and holiday was a potluck. After years of the same old casserole, Kristin became a trained cook, and began writing about food, eventually joining staff at Food &amp; Wine Magazine. There, she focused on well-being, and while exposed to top chefs techniques and recipes across many lands, she looked to apply these flavor concepts to how she feeds her family at home. In her cookbook, "Modern Potluck", Kristin not only enables us how to prepare Deviled Eggs 4 ways, Seven Layer Salad with Mediterranean spices and quinoa, Stuffed Poblano Peppers, Scallion Pull-Apart Bread, and a selection of pies (sweet, savory, and slab), but also guides you how to bring them to the party without worry. An updated look into the conviviality of shared meals, Kristin takes away the stress of cooperative entertaining, which in turn, brings us closer together.

<p>On today's episode of THE FOOD SEEN, Kristin Donnelly asks that everyone bring a dish. Growing up outside of Philly, a family full of dozens of aunts, uncles and cousins, every birthday and holiday was a potluck. After years of the same old casserole, Kristin became a trained cook, and began writing about food, eventually joining staff at Food &amp; Wine Magazine. There, she focused on well-being, and while exposed to top chefs techniques and recipes across many lands, she looked to apply these flavor concepts to how she feeds her family at home. In her cookbook, "Modern Potluck", Kristin not only enables us how to prepare Deviled Eggs 4 ways, Seven Layer Salad with Mediterranean spices and quinoa, Stuffed Poblano Peppers, Scallion Pull-Apart Bread, and a selection of pies (sweet, savory, and slab), but also guides you how to bring them to the party without worry. An updated look into the conviviality of shared meals, Kristin takes away the stress of cooperative entertaining, which in turn, brings us closer together.</p>

Episode 288: Modern Potluck with Kristin Donnelly