Jennifer Zyman Jennifer Zyman is a Senior Writer at Food & Wine where she covers everything a home cook could need in their arsenal. She is also a freelance writer who writes about restaurants and develops recipes. She hosts the podcast The Food that Binds. Her work has appeared in The Atlanta-Journal Constitution, Atlanta Magazine, Bon Appetit, Creative Loafing Atlanta, Eater Atlanta, The Kitchn, The Local Palate, National Geographic, Serious Eats, Southern Living, and Thrillist, and her former website The Blissful Glutton.
Amor Mia Orino of @kamayan_atl is my latest guest on @thefoodthatbinds. We talk about how she only started cooking in her mid 40's, how her relationship with her mother impacted food throughout her life, the Filipino food movement, #AAPIhate, her food truck outside of @vangogh.experience and her upcoming restaurant across from @prattpullmandistrict. If you can’t tell by my interview, I adore her and her colorful edible mosaics, and know you will too.
Jennifer talks with chef Jason Simpson, who recently accepted a position as Culinary director for @citrinla and its sister restaurants, has a dreamy California aesthetic on a plate that feels both inviting and sharp in its precision. On this Wednesday’s episode of @thefoodthatbinds, @simpaticooks and Jennifer discuss everything from growing up in California as the child of an artist and celebrity, his grandmother, his relationship with food and cooking, mental health, and what healthy kitchen culture should look like.
Jennifer is joined by Julia Kesler Imerman, the holistic mastermind behind @stopthinkchew meal delivery service who is also opening her first Atlanta restaurant soon. They discuss everything from her famous grandmother (who has been called the Julia Child of South Africa) to her wellness-based cooking to what it means to have a healthy relationship with food when so many of us have disordered eating.
Jennifer is joined by chef Ron Hsu to talk about working at the Michelin starred restaurant Le Bernardin in New York, the role family played in his career as a chef as well as his Atlanta ventures Lazy Betty and Juniper Cafe.
Episode #5 of @thefoodthatbinds with @jenniferzyman is LIVE with guest Candy Hom aka @soupbelly_atl. Candy is a self-described stay at home mom, who also happens to be a food blogger with deft hands, a pop-up cook, and social justice advocate. Her opinions are as strong as her culinary chops, which is why I started following her in the first place. I adore her and hope you enjoy the interview!
“Griyo is the identity of any Haitian restaurant,” says Francois Nau. Sometimes spelled griot, the word refers to pork that’s been marinated in fresh herbs and sour orange, boiled until fork-tender, then fried—and it’s the centerpiece at Jojo Fritay, the Kennesaw restaurant Nau runs with his wife, Edith, and daughter Jo. “If you don’t speak Creole, griyo will make you speak it quickly,” he says.
Jennifer is joined by New York Times best-selling cookbook author Julia Turshen to discuss her new book 'Simply Julia as well as a deep dive into her relationship with food and more.
The number-one breakfast I requested my mom to make was like a huevos rancheros without the hot sauce (although hot sauce would eventually make its way on the plate). She would make huge pots of Brazilian-style black beans — super garlicky and rich with olive oil — scoop some on top of two tortillas cooked directly on the gas flame of our stove, and top them with two fried eggs with lacey edges. As you cut into the yolk, it would spill into the black beans, and cutting little slices of tortilla made for one incredible bite.
Jennifer speaks with chef George Banks about the starting the first food hall in the southeast as well as what the future of dining looks like in a post-pandemic world.
Check out my latest recipe on The Kitchn for these Tuscan-inspired pork chops slow-cooked over potatoes, fennel, and onion.
Jennifer is joined by Atlanta food royalty when Christiane Lauterbach joins the podcast to talk about growing up in Paris, her relationship with food over the years and the best in Atlanta restaurants.
In the debut episode, Jennifer is joined by James Beard nominated chef Kevin Gillespie to talk about body positivity, why the topic is rarely brought up amongst men in the food industry as well as his philanthropic work in Atlanta.
I have a new podcast that explores food and relationships on @eddpodnet. I’ll be joined by guests from across the culinary world to discuss topics like body positivity and the industry’s post-COVID evolution. You can subscribe via your favorite podcast app. Listening, rating, and reviewing is the best way to show your support. I hope you enjoy it.
The chef will serve special Mexican menus at the restaurant until her last day, April 17.
The new issue of National Geographic Traveller Food presents 12 ways to shake up breakfast in 2021, taking inspiration from global cuisines as far afield as Jamaica, Vietnam, Mexicoand the US Deep South, while also showcasing the variations of the classic fried breakfast found throughout the British Isles.
The Mexican trend has been sweeping the nation, and this Marietta pop-up is one of the best spots to try it locally.
The fire started in the back of the building after midnight on Wednesday and quickly tore through the beloved doughnut shop.
While I generally prefer cooking to baking because there’s more room for experimentation, there are certain baked goods I require of myself to feel like a whole home cook. A homespun chocolate cake with chocolate frosting is near the top of that list.
The Chastain, which opened November 9th, replaces long-standing institution The Horseradish Grill with chef Christopher Gorssman at the helm.
