You can buy a copy at or at your favorite indie bookstore. It features recipes from 100 of the most Bombe-tastic members of the Bombesquad, including Christina Tosi, Chrissy Teigen, and Mashama Bailey. If you don't have the Cherry Bombe cookbook, go get a copy. If you want to see what I ate while I was abroad, and of course you do, I posted a lot on Instagram, so check it out or Diamond: What else is going on? It's the two-year anniversary of our cookbook. I met some incredible people who I'll be profiling in our next issue of the magazine, so stay tuned. I toured both schools and spent a lot of time talking to the alums of Le Cordon Bleu, or the Bleu Crew, as we like to call them. I just got back from a trip to Paris and London, where I spent some time with the teams from Le Cordon Bleu, the world-famous culinary schools. Kerry Diamond: I hope everybody is doing well. Let's thank today's sponsors, Le Cordon Bleu Culinary Schools and Emmi, the makers of beautiful cheese from Switzerland. We're also the number one female-focused food podcast in the universe, and I'm your host, Kerry Diamond. You're listening to Radio Cherry Bombe, where we celebrate those women cooking up a storm, kicking down doors, and making the food world a better place. Kelly Fields: Hi, I'm Kelly Fields and you're listening to Radio Cherry Bombe. Store airtight at room temperature.“Can’t Get Enough Carla Lalli Music” Transcript Do Ahead: Topping (without parsley) can be made 2 days ahead.To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.Let topping cool in pan, then add parsley. Taste and season with more salt if needed. Remove crumb mixture from oven and immediately toss in thyme mixture.Add thyme leaves and paprika and toss to combine. Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl.Transfer skillet to oven bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute.
Add breadcrumb mixture and season with salt and pepper. Heat butter in a large ovenproof skillet over medium until foaming.Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute. Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds.Reheat over medium, whisking constantly and loosening with more milk if needed. Transfer to an airtight container and let cool. Do Ahead: Potatoes can be made 2 days ahead.Cover and keep warm until ready to serve. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes discard solids.When potatoes are done, use a paring knife to remove skins (it's important to do this while they are very hot hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).Immediately remove from heat, cover, and let sit at least 30 minutes. Bring mixture to a simmer over medium-high heat, stirring occasionally. Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot set lemon aside for the topping.
Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp.
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