She's My Cherry Pie

Today’s guest is Spring Council, a chef, cooking instructor, former restaurateur, and the daughter of legendary Southern chef Mildred “Mama Dip” Council of Mama Dip’s Kitchen in Chapel Hill, North Carolina. Spring just released her debut cookbook, “Southern Roots: Recipes and Stories from Mama Dip’s Daughter,” celebrating four generations of Black restaurateurs and the community her family nourished through food.

Spring joins host Jessie Sheehan to talk about growing up the youngest of eight in a family of cooks, learning through “dump cooking” and oral recipe sharing, and watching her mother build a beloved restaurant with just $64.

She also walks Jessie through her Chocolate Bread Pudding with Candied Bacon from “Southern Roots.” This dish features grated bread for a tender, almost cake-like texture, plus bourbon, maple syrup, chocolate, and salty-sweet bacon. Spring explains why she uses breadcrumbs instead of cubes, how baking powder changes the structure of the pudding, and why the inclusion of bourbon makes this dish unforgettable.

Click here for Spring’s Chocolate Bread Pudding with Candied Bacon recipe. 

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More on Spring: Instagram, website, “Southern Roots” cookbook

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

Claire Saffitz is back on our show! Claire is a beloved baker, dessert authority, and the author of two New York Times bestselling cookbooks—Dessert Person and What’s For Dessert. She also hosts the hit YouTube show, “Dessert Person.”
Today, Claire walks host Jessie Sheehan through her Molten Chocolate Olive Oil Cake recipe from What’s For Dessert. It’s a decadent dessert that’s deceptively simple. She explains why she uses olive oil instead of butter in the batter and how to get the center perfectly molten. 
She also tells Jessie about the baked goods she ate and baked growing up, her mom’s recipe collection, her love for Martha Stewart’s Pies & Tarts book, and how the “Claire Recreates” series came to be.
Click here for Claire’s Molten Chocolate Olive Oil Cake recipe. 
Pre-order our Mom’s the Bombe Issue
Jubilee NYC 2026 tickets here
Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.
More on Claire: Instagram, YouTube, “What’s For Dessert” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Mia Castro, a chef, cookbook author, and TV personality based in New York City. She’s been on “Chopped,” “Hell’s Kitchen,” and “Beat Bobby Flay,” and she’s releasing her debut cookbook, “Cocina Puerto Rico: Recipes from My Abuela’s Kitchen to Yours.” 
Mia joins host Jessie Sheehan to talk about growing up in Puerto Rico, trailing her abuela through the kitchen, and spending afternoons at neighborhood panaderías. She shares how long calls with her grandmother became the foundation for her book, the challenges of translating “a ojo” (by eye) cooking into written recipes, and more.
Then, she walks Jessie through her Milkiest Tres Leches cake recipe. Mia shares smart tips on soaking, poking, and baking to get the perfect texture, and her two toppings of choice: a silky Italian meringue or a fluffy coconut cloud whip.
Click here for Mia’s Milkiest Tres Leches recipe. 
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More on Mia: Instagram, “Cocina Puerto Rico” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guests are Christiani Pitts and Sam Tutty, the stars of the Broadway musical “Two Strangers (Carry a Cake Across New York).” The show is a joyful, funny, and heartwarming story about chance encounters, unlikely connections, and one unforgettable day in New York City.
Christiani and Sam join host Jessie Sheehan to talk about their journeys to Broadway, what it’s like to carry an entire show as a two-person cast, and why “Two Strangers” has been described as a love letter to NYC. They also dive into the role cake plays in the show (yes, there is a real cake), the production’s partnership with Magnolia Bakery, and their personal dessert favorites—from red velvet cake to banana pudding to caterpillar cakes. 
"Two Strangers" audio clip courtesy of "Two Strangers (Carry a Cake Across New York)"
Order The Cake Issue
Pre-order our Galentine’s Day Issue
Bombesquad Bazaar tickets here
Jubilee NYC 2026 tickets here
Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.
More on Christiani: Instagram
More on Sam: Instagram
More on “Two Strangers”: Instagram
Get tickets to the show
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

We’re kicking off our 2026 season with Justine Doiron, the beloved creator behind Justine Snacks. Justine is a cook, recipe developer, and the author of “Justine Cooks,” a New York Times bestselling cookbook.
Justine joins host Jessie Sheehan to talk about the path that led to her creative career, her childhood baking hobby, how she made her own wedding cakes, and her early days on TikTok. 
Then, Justine dives into her “obsessive” chocolate chip cookie behavior and the four recipes she developed for her book, specifically her Tall Rye Guy recipe. She explains how analyzing ingredient ratios changed the way she thinks about texture, spread, and flavor; why ratios matter more than technique; and why she believes cookies are best eaten warm and slightly underbaked.
Click here for Justine’s Tall Rye Guy Chocolate Chip Cookie recipe. 
Order The Cake Issue
Pre-order our Galentine’s Day Issue
Jubilee NYC 2026 tickets here
Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. 
More on Justine: Instagram, website, “Justine Cooks” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook