Today’s guest is Mallory Oniki, recipe developer, food photographer, and the creator behind The Palatable Life. Mallory is known for her creative, flavor-packed bakes, especially her cookie recipes inspired by pop culture. Her debut cookbook, “Cookie Club: 80 Creative Cookies to Make, Swap, and Share,” is out April 14th.

Mallory joins host Jessie Sheehan to talk about her baking journey, from childhood kitchen experiments to teaching herself how to develop recipes in college. She shares how launching her food blog and social media during the pandemic led to her breakout cookie series inspired by movies and TV shows, including “Stranger Things,” “Gilmore Girls,” and “Ted Lasso,” and how that momentum helped her turn content creation into a full-time career.

They also dig into “Cookie Club,” and Mallory walks Jessie through three of her recipes in it: classic shortbread rounds, “Ted Lasso”–inspired shortbread cookies, and her “Clueless” checkerboard shortbread.

Click here for Mallory’s “Clueless” Checkerboard Shortbread Cookie recipe.

Jubilee NYC 2026 tickets here
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More on Mallory: Instagram, website, “Cookie Club” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Colu Henry. Colu is a cook and writer who has contributed to The New York Times, Food & Wine, House & Garden UK, and more. She’s also the author of three cookbooks: “Back Pocket Pasta,” “Colu Cooks: Easy Fancy Food,” and her newest, “Better at Home: Recipes for Big Nights In.”

Colu joins host Jessie Sheehan to talk about her fascinating path into food—from musical theater student to PR pro to recipe developer. She shares how working in restaurant PR unexpectedly gave her a crash course in recipe writing and cookbook production, and how a simple Instagram hashtag led to her first book deal. They also talk about Colu’s childhood food memories, her approach to “pantry fluency,” and the joys of cooking at home.

Then, the duo dive into pizza. Colu walks Jessie through her go-to pizza dough recipe from her new book (adapted from Chris Bianco), shares her favorite toppings, and explains why pizza building reminds her of pasta making.

Click here for Colu’s Pizza with Soppressata & Pickled Peppers recipe.

Jubilee NYC 2026 tickets here
Get our Mom’s the Bombe Issue

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Colu: Instagram, Colu Cooks Substack, “Better at Home” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today’s guest is Danielle Sepsy, baker and founder of The Hungry Gnome, a New York–based wholesale bakery. Danielle has become known as “The Scone Queen” and was a contestant on Dan Levy’s culinary competition show, “The Big Brunch.” She’s also the author of the upcoming baking book, “The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome.”

Danielle joins host Jessie Sheehan to talk about growing up in a big Italian family on Long Island and baking alongside her grandmother. She shares how receiving a stand mixer (and a Martha Stewart Living subscription) at eight years old fueled her love for baking and led her to start a scone business as a teenager. They also discuss the early days of The Hungry Gnome and what it was like to compete on TV.

Then, the duo walk through Danielle’s signature chocolate chip scone recipe. The baker discusses why heavy cream and egg yolks make all the difference, how to cream the butter perfectly into the flour, and why you want a higher oven temperature, at first, to prevent the scones from spreading too much.

Click here for Danielle’s Raisin Tea Biscuit recipe.

Get our Mom’s the Bombe Issue
Jubilee NYC 2026 tickets here

Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more.

More on Danielle: Instagram, The Hungry Gnome, “The Scone Queen Bakes” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook