Radio Cherry Bombe

Today’s guest is Michelle Palazzo, the superstar pastry chef behind some of New York City’s most beloved restaurants and desserts. Michelle oversees the pastry teams for the group that includes Frenchette, Le Rock, La Veau d’Or, Frenchette Bakery at the Whitney, and the brand-new Wild Cherry. 

The last time Michelle joined us, she was making her podcast debut. Fast forward, she’s a mom and leading pastry teams across multiple locations. She’s learned to have boundaries, she tells us, but she’s still the queen of the decadent dessert. 

Michelle is also one of the chefs taking part in The Hot Dog Edit, a Cherry Bombe program with OpenTable and Visa taking place Thursday, May 28th, at Rockefeller Center. She explains the inspiration behind her dream hot dog and why she was excited to tackle a savory project. 

Thank you to OpenTable & Visa for supporting our show. 

Book your reservation for The Hot Dog Edit here: Cherry Bombe x OpenTable x Visa

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More on Michelle: Instagram, Frenchette

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

Chef Hillary Sterling of NYC’s Ci Siamo finally has a cookbook to call her own. “AMMAZZA! Culinary Adventures from New York to Italy and Back Again” is out tomorrow and showcases everything Hillary loves to make, from Roman pastas to Mexican food to Jewish classics with a twist. And the title? Ammazza is Italian for “you killed it,” “you slayed,” or good old “wow!”

Hillary joins host Kerry Diamond to talk about the long road to “AMMAZZA!” and what the cookbook process taught her about herself and her cooking. She shares stories from her New York restaurant career, from working for Bobby Flay at Mesa Grill to cooking with Missy Robbins at A Voce, and opens up about the painful zero-star review she received at The Beatrice Inn, and how it ultimately helped her find her footing.

They also dive into life at Ci Siamo, the women leading kitchens across Danny Meyer’s Union Square Hospitality Group, and their exciting plans to bring Ci Siamo to Boston. Plus, Hillary talks pasta, vegetables, vinaigrettes, rainbow cookies, and why she doesn’t have measuring cups at home. 

You can find Hillary’s Grilled Asparagus with Ramps & Mint Vinaigrette recipe from “AMMAZZA!” on our Substack.

Thank you to Davines and Jackson Family Wines’ La Crema for their support. 

The Blue Heron California Farm
This Is A Curl Binding Serum from Davines

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More on Hillary: Instagram, Ci Siamo, “AMMAZZA!” cookbook

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For our final episode of “The New Home,” our miniseries in partnership with Fisher & Paykel, we’re spotlighting Mariana Velásquez. A celebrated food stylist and author of the new book “Revel: A Maximalist Guide to Having People Over,” Mariana is known for her lush, layered aesthetic and her belief that food is meant to be experienced as a full table, not just individual dishes.

She joins host Kerry Diamond to talk about the inspiration behind “Revel,” from her approach to menus and entertaining to the creative process of bringing her book to life with celebrated photographers Gentl & Hyers. They also discuss how she became one of the industry’s most sought-after food stylists, the realities of cooking and hosting in a small New York City kitchen, and the deeply personal story behind the book. When Mariana’s marriage ended, she had to rewrite “Revel” days before the deadline, and she went on to learn about resilience, reinvention, and the power of gathering with intention.

At the end of the episode, we share Mariana’s moving solo talk from the recent Cherry Bombe Jubilee NYC.

Click here for Mariana’s Pomelo Sea Bass Aguachile with Corn Tostadas recipe from “Revel.”

Thank you to Fisher & Paykel for supporting our show. 

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Mariana: Instagram, "Revel" cookbook

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For our third episode of “The New Home,” our miniseries in partnership with Fisher & Paykel, we’re spotlighting Young Huh, interior designer, author, and founding member of the AAPI Design Alliance. Her new book, “A Mood, A Thought, A Feeling: Interiors,” offers a glimpse into her thoughtful, color-driven approach to design and the philosophy behind her work.

Young joins host Kerry Diamond to talk about her unconventional path to design—from starting out in law to making a bold career pivot and building a thriving creative business. She shares what it really takes to find your calling, the challenges of starting over, and why she’s passionate about mentoring the next generation of designers. They also dive into her approach to interiors, including why kitchens are the heart of the home, the emotional power of color, and how she helps clients design spaces based on how they want to feel. Plus, Young talks about gardening, cooking simple meals at home, and her love of breakfast nooks.

Thank you to Fisher & Paykel for supporting our show.

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Young: Instagram, website, "A Mood, A Thought, A Feeling" book

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

For episode two of “The New Home,” our miniseries in partnership with Fisher & Paykel, we’re spotlighting Mélanie Masarin. Founder of the nonalcoholic apéritif brand Ghia and author of the new cookbook “Riviera: Recipes from the Coast of France and Italy,” Mélanie is known for her distinct point of view—whether she’s building a category-defining beverage brand or creating a cookbook inspired by her French and Italian roots. 

She joins host Kerry Diamond to talk about the inspiration behind “Riviera,” from her grandmother’s kitchen notebook to summers in the south of France, and how she translated an intuitive, no-measure cooking style into an approachable cookbook. They also discuss Mélanie’s journey building Ghia, the realities of launching a beverage brand, and her philosophy around simple, joyful cooking and hosting. Plus, she shares a few of her go-to “unf*ckable” recipes and tips for effortless entertaining.

Click here for Mélanie’s Soupe Au Pistou recipe from “Riviera.”

Thank you to Fisher & Paykel for supporting our show. 

Sign up for our free Radio Cherry Bombe newsletters at cherrybombe.substack.com

More on Mélanie: Instagram, Ghia, “Riviera” cookbook

More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series