Betty Eatz Podcast

About Betty Eatz Podcast

Never waste time and money on failed recipes again! Learn how to identify good recipes from bad ones and get a behind-the-scenes look into the life of food bloggers, cookbook authors, recipe developers, and others in the food world as they create the recipes you want to cook again and again. Plus, each podcast includes a recipe! bettyeatz.substack.com (https://bettyeatz.substack.com/s/betty-eatz-podcast?utm_medium=podcast)

Publisher

Real recipes created by real people!

Category

arts · health & fitness

Language

en

Explicit

No

First episode

20 Jan 2025

Latest episode

28 Aug 2026

Latest episodes

37 episodes in the feed.

1. 

   28 Aug 2026

   Red Salsas

   Red salsa, or salsa roja, is the most popular type of salsa! We see it in Mexican restaurants, in shelf-stable jars or in the fresh food section at the grocery store, and in home refrigerators across the nation. It is also incredibly easy to make from scratch! And that’s what we are doing today with the help of some salsa experts. %%first_name%%, do you need to close your eyes for a minute? Go ahead. I’ll read the post to you in the link above. If you like tacos, kimchi, seasonal produce, and bright flavors, you’re in the right place. I’m Betty (https://bettyeatz.substack.com/about), a food writer, recipe developer, home cook, and Southern California gal. Every Friday in this newsletter, I help you plan meals with California Cuisine recipes to inspire you, no matter where you live in the world. California is the most ethnically diverse state in the U.S. and is home to many peeps from Asia, South America, and the Mediterranean. The cuisine here reflects that and is a beautiful mash-up of flavors! Other places to find me: my food blog (https://bettyeatz.com/), podcast (https://bettyeatz.substack.com/s/betty-eatz-podcast), YouTube (https://www.youtube.com/@betty_eatz), and Instagram (https://www.instagram.com/betty_eatz/). Before we dive into red salsas, two bits of news: classes and September series. Monthly Cooking Classes Did you know the CookStack Collective offers LIVE cooking classes every month? You have the opportunity to learn from and cook along with 12 amazing food writers and recipe developers (including me!). Paid subscribers, these classes are free for you and part of your subscription! Last week, I had the pleasure of teaching a kimchi workshop where we made two types of kimchi: quick cucumber kimchi and fermented cabbage kimchi. There were 68 lovely readers signed up and ready to learn! We had a great time and came away with multiple jars of kimchi! Paid subscribers can watch the replay here: Upgrade to watch the replay! Take a look at the full class calendar (https://bettyeatz.substack.com/i/203627470/monthly-live-cooking-classes). Coming in September Because you all loved it this past spring, I’m doing another series of Dinner & Movie nights! Every Friday in September, I review a movie and build a dinner menu with ideas from the film. I’m super excited about it this time around because I have a special guest chef who is also an actor with a Hollywood film in theaters right now (and no, it’s not Matt Damon, LOL)! The Dinner & Movie series is a great way to enjoy date night, BFF night, or family night at home, and it all starts next week. A Month of Salsas Summery fruit salsas (https://bettyeatz.substack.com/p/summery-fruit-salsas), green salsas (https://bettyeatz.substack.com/p/green-salsas), and even dessert salsa (https://bettyeatz.substack.com/p/august-dinner-party) have been the topic around here. Today, we are talking about the most popular type of Mexican salsa: red! Salsa roja is typically made with tomatoes, chili peppers, onion or garlic, lime, salt, and oftentimes cilantro. The red salsa family includes variations like: * Fresh. Bright, raw, and fresh ingredients go into salsa frescas like pico de gallo. * Roasted. Veggies get charred in a skillet or under the broiler before being blended together into a salsa asada. * Cooked. In a salsa ranchera, the tomato and chiles get boiled (cooked) and then pureed into a smooth sauce. There are so many more types of red salsas! One could compile an encyclopedia of them along with their histories and recipes. Since I have the pleasure of being acquainted with some serious salsa experts, I want to share their deliciously authentic salsa recipes with you. If you haven’t yet subscribed to their newsletters, I highly recommend you do! Yvette Marquez-Sharpnack Salsa Roja (https://muybuenoblog.com/authentic-mexican-salsa-roja/) is a craveable restaurant-style salsa that is bright, versatile, and made with just eight ingredients! Dial the spicy factor up or down, depending on your taste. The recipe is by longtime Mexican American food blogger Yvette Marquez-Sharpnack (https://substack.com/profile/86982377-yvette-marquez-sharpnack) who writes the award-winning Muy Bueno (https://muybuenoblog.com/) food blog. She is also a four-time cookbook author, Emmy-winning producer, and author of the Cocina to Career (https://yvettemarquez.substack.com/) newsletter. Most recently, she was on Food Network’s 100 Cooks. Regular readers will recognize Yvette from this month’s August Menu Plan (https://bettyeatz.substack.com/p/august-menu-plan), which featured several of her favorite family recipes. She and I also put together a perfect late summer Dinner Party Menu (https://bettyeatz.substack.com/p/august-dinner-party) that included her summery shrimp salad and ooey gooey fundido (cheese dip)! So yummy! To hear my interview with Yvette, listen to the podcast episode (https://bettyeatz.substack.com/p/muy-bueno-with-yvette-marquez-sharpnack) I did with her! Rick Martinez Salsa Macha (https://chefrickmartinez.substack.com/p/salsa-macha) is technically not a salsa roja, but I had to include it. I mean, just look at how good it looks! Similar in texture to the popular chili crisp oils that are everywhere, this salsa includes toasted Mexican dried chiles, nuts, seeds, and herbs. The recipe comes from Rick Martinez (https://substack.com/profile/32391858-rick-martinez), the Salsa Daddy himself! Rick is a Mexican American chef, author, teacher, New York Times contributor, and the James Beard Award-winning and New York Times bestselling author of Mi Cocina and Salsa Daddy. Rick also has a weekly newsletter, Sazón (https://chefrickmartinez.substack.com/), just for Mexican food lovers who want to learn more about Mexican food and culture as well as how to make better tacos, tamales, salsas, seafood dinners, and have fun doing it. Check out his salsa school series (https://chefrickmartinez.substack.com/p/salsa-school-salsa-roja)and online cooking school (https://chefrickmartinez.substack.com/s/ricks-cooking-school)! I’m looking forward to having Rick on my podcast in the fall! Stay tuned! Inspired by Mexico Salsa Borracha (https://www.inspiredbymexico.com/p/salsa-borracha), or “drunken salsa,” is smoky, earthy, and made with Mexican beer. This recipe is from Douglas | Inspired by México (https://substack.com/profile/40982450-douglas-inspired-by-mexico) and Andrés | Inspired by Mexico (https://substack.com/profile/291246760-andres-inspired-by-mexico) and is one I learned to make during one of their live cooking classes. Andrés was born and raised in Mexico, while Douglas lived in various parts of Mexico for over two decades. Their combined experiences led to the Mexican Food Journal (https://mexicanfoodjournal.com/) blog and Inspired by Mexico (https://www.inspiredbymexico.com/) newsletter. They also have an entire online series called Mastering Mexican Salsas (https://www.inspiredbymexico.com/t/member-content) available to members, and it is excellent! To hear more about the Inspired by Mexico team, listen to the podcast episode (https://bettyeatz.substack.com/p/inspired-by-mexico-with-douglas-cullen) I did with Douglas Cullen or read the interview (https://bettyeatz.substack.com/p/green-salsas) I did with Andrés Carnalla. I really loved how salsa borracha tasted with my Vegetarian Crunch Wrap (https://bettyeatz.substack.com/p/vegetarian-crunch-wrap)! Tell Me Did you have a favorite salsa this month? I hope you learned more about salsas and how to make them. Coming next week: New month, new series! Look forward to Dinner & Movie nights! Have a great weekend, %%first_name%%, and see you next Friday. Subscribe and never miss an issue. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe (https://bettyeatz.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)

2. 

   26 Aug 2026

   Time for Dins & Dinner Last Night with Emma Frisch and Dimity Palmer-Smith

   Welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you’ll learn how to identify good recipes and avoid untested AI-created disasters. Hello! If you like tacos, kimchi, seasonal produce, and bright flavors, you’re in the right place. I’m Betty (https://bettyeatz.substack.com/about), a podcaster, food writer, recipe developer, home cook, and Southern California gal. Every Friday, I share California Cuisine recipes in my newsletter to inspire you, no matter where you live in the world. California is the most ethnically diverse state in the U.S. and is home to many peeps from Asia, South America, and the Mediterranean. The food here reflects that and is a beautiful mash-up! Other places to find me: my food blog (https://bettyeatz.com/), newsletter (https://bettyeatz.substack.com/), YouTube (https://www.youtube.com/@betty_eatz), and Instagram (https://www.instagram.com/betty_eatz/). My guests on this episode are Emma Frisch (https://substack.com/profile/7505855-emma-frisch) and Dimity Palmer-Smith (https://substack.com/profile/41851534-dimity-palmer-smith) of the Dinner Last Night podcast. Emma also writes the TIME FOR DINS newsletter. In case you’re wondering, yes, they are identical twins! Emma was a top finalist on Food Network Star (https://emmafrisch.com/tag/food-network-star/), opened the glamping destination Firelight Camps (https://firelightcamps.com/), wrote two cookbooks (https://emmafrisch.substack.com/p/books) (including New York Times (https://www.nytimes.com/2018/06/04/dining/feast-by-firelight-emma-frisch.html)-acclaimed (https://www.nytimes.com/2018/06/04/dining/feast-by-firelight-emma-frisch.html)Feast By Firelight (https://www.nytimes.com/2018/06/04/dining/feast-by-firelight-emma-frisch.html)), and currently co-hosts the podcast Dinner Last Night (https://emmafrisch.substack.com/s/dinnerlastnightpod) with her twin Dimity. When Dimity isn’t cooking or co-hosting with Emma, she is an education consultant and fitness instructor. She’s also written the book Meal Prep Made Easy (https://emmafrisch.substack.com/i/143863270/meal-prep-made-easy-e-book). In this episode, Emma, Dimity, and I chat about: * Growing up with a mom who made home-cooked meals, had a vegetable garden, and who laid the foundation that still influences them today. * How their wide-ranging and diverse travels, immigrant family, and individual interests have all played into their recipe development and menu plans. * Their ongoing interest in how people around the world feed their families, while influenced by culture, specific needs, and family dynamics. * What it’s like to have a fun and fruitful work relationship with a sibling. Plus, they are sharing a recipe for Peanut Rice Noodles with Shredded Chicken and Vegetables (https://emmafrisch.com/peanut-rice-noodles-with-shredded-chicken-vegetables/). They love to cook this when they are together. Thank you, ladies, for sharing this recipe with podcast listeners! If you haven’t subscribed yet to their newsletter and podcast, I recommend you do ASAP! Links Peanut Rice Noodles with Shredded Chicken and Vegetables recipe (https://emmafrisch.com/peanut-rice-noodles-with-shredded-chicken-vegetables/) TIME FOR DINS newsletter (https://emmafrisch.substack.com/) Dinner Last Night Podcast (https://dinnerlastnightpod.com/) Emma’s food blog (https://emmafrisch.com/) Books (https://emmafrisch.substack.com/p/books) Happy listening! Find other podcast episodes here (https://bettyeatz.substack.com/s/betty-eatz-podcast). Subscribe so you never miss an episode or a newsletter! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe (https://bettyeatz.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)

3. 

   21 Aug 2026

   Green Salsas

   August is the perfect time to learn (or revisit) how to make your own salsa! With fresh produce overflowing at grocery stores, farmers markets, and co-ops, you can’t help but want to throw it into a salsa. Should you use raw or roasted ingredients? Best way to make it milder or hotter? What difference do dried chiles make? We will explore all these questions today with our special guest! Hello and welcome! If you like tacos, kimchi, seasonal produce, and bright flavors, you’re in the right place. I’m Betty (https://bettyeatz.substack.com/about), a food writer, recipe developer, home cook, and Southern California gal. Every Friday in this newsletter, I help you plan meals with California Cuisine recipes to inspire you, no matter where you live in the world. California is the most ethnically diverse state in the U.S. and is home to many peeps from Asia, South America, and the Mediterranean. The cuisine here reflects that and is a beautiful mash-up of flavors! Other places to find me: my food blog (https://bettyeatz.com/), podcast (https://bettyeatz.substack.com/s/betty-eatz-podcast), YouTube (https://www.youtube.com/@betty_eatz), and Instagram (https://www.instagram.com/betty_eatz/). Kimchi Workshop Have you signed up for my kimchi-making class? It’s happening today (Friday, August 21) at 12 noon Pacific/3 pm Eastern. I’ll be sharing a fermentation primer (you’ll learn the difference between pickling and fermenting), and doing a hands-on workshop where you’ll learn to make a quick-pickled cucumber kimchi and fermented cabbage kimchi. This class is part of the CookStack Collective monthly cooking classes. The CookStack Collective brings together 12 talented Substack food writers and recipe developers (including myself!) for an entire year of lively, seasonal cooking classes. Paid subscribers, this class is free for you and part of your subscription! Thanks for being here. Your registration link for the class is here: Upgrade for the link If you’re on the fence about a paid subscription, now is a great time to upgrade! It’s $5 per month or $50 per year (yes, you get 2 months free!). See the complete list of paid goodies in the Premium Content Library (https://bettyeatz.substack.com/p/premium-content-library). A Month of Salsas If you are unfamiliar with salsa, it is a Mexican condiment whose name literally means “sauce” in Spanish. Salsas are made with fresh, roasted, and dried chilies as well as other vegetables. They are even made with fruits! August has been a month of salsa recipes around here, including summery fruit salsas (https://bettyeatz.substack.com/p/summery-fruit-salsas)(peach, mango, and pineapple) and even a dessert salsa (https://bettyeatz.substack.com/p/august-dinner-party). Today, we’re talking about green salsas! They are tangy, bright, and so pretty. My special guest is Andrés Carnalla. He is a longtime professional photographer originally from Mexico. And he also used to run a cafe, so he is a fellow foodie! Andrés and his business partner Douglas Cullen run the food blog Mexican Food Journal (https://mexicanfoodjournal.com/) and the newsletter Inspired by Mexico (https://www.inspiredbymexico.com/). The publications share his family recipes as well as classic Mexican recipes from the cafes that he and Douglas have operated in both California and Mexico. I asked Andrés to share his knowledge about salsa with us! What kinds of salsas did you grow up eating? Were they specific to a particular region of Mexico in terms of ingredients or preparation? Andrés (https://substack.com/@andrescarnalla): I grew up in central Mexico, in the state of Morelos, a region blessed with a privileged geography of valleys, rivers, and high mountains. Although it is not a particularly large state, its diverse microclimates support an extraordinary variety of crops. At home, there was always a salsa on the table to accompany every meal. We always had both red and green salsa. The red salsa was the simplest: tomatoes, garlic, serrano peppers, and salt. The green salsa, made with tomatillos, was almost always prepared raw with tomatillos, onion, garlic, serrano peppers, and salt. The red salsa was our favorite for meats, while the green salsa paired perfectly with fish and rice dishes. One important detail is that our salsas were never overwhelmingly spicy. My mother never enjoyed cooking food that was extremely hot. That philosophy has stayed with me to this day. I always make sure my salsas have just the right amount of heat—enough to enhance the flavors, but never so much that the spiciness overpowers the other ingredients, like in this Fresh Tomatillo Salsa Verde (https://mexicanfoodjournal.com/fresh-tomatillo-salsa-verde/). In your opinion, what is the most important thing to remember when making a homemade salsa? What are some tips for success for the home cook who has never made their own? Andrés (https://substack.com/@andrescarnalla): As I mentioned earlier, a salsa shouldn’t be overwhelmingly spicy. One tip I’d share with anyone just beginning to make salsas is to adjust the amount of chile in each recipe until you find the level of heat that suits your taste. For example, if a recipe calls for three fresh chiles, I usually use one and a half. From the second chile, I remove the seeds and the white membranes, where much of the heat is concentrated. This simple adjustment significantly reduces the spiciness while preserving the chile’s flavor (like in this Roasted Jalapeno Salsa (https://mexicanfoodjournal.com/roasted-jalapeno-salsa/)). The same approach can be used with dried chiles. Because they have been dried, they generally lose some of their spiciness, making them easier to adjust to your preferred level of heat. Do you have a favorite salsa? And what dishes do you like to eat with it? Andrés (https://substack.com/@andrescarnalla): Avocado salsa verde is one of my absolute favorites. It pairs beautifully with all kinds of tacos, especially fish tacos. But if I’m being honest, my favorite way to enjoy it is spread on a ham or turkey sandwich. The combination of creamy avocado salsa and mayonnaise is simply irresistible—it transforms an everyday sandwich into something truly indulgent. Try Andrés’ favorite, Avocado Salsa with Chicken Tacos (https://mexicanfoodjournal.com/chicken-tacos-avocado-salsa/)! A big Gracias to Andrés for sharing his salsa expertise with us all! Friends, you will want to visit the Inspired by Mexico (https://www.inspiredbymexico.com/) newsletter that Andrés and Douglas (https://substack.com/@inspiredbymexico?utm_source=global-search#:~:text=Douglas%20%7C%20Inspired%20by%20M%C3%A9xico,-%40inspiredbymexico) run together, as well as their blog, Mexican Food Journal (https://mexicanfoodjournal.com/), for authentic, classic Mexican recipes. I’ve also linked the podcast interview I did with Douglas below: Because one can’t get enough of green salsas, I’m also sharing two personal favorites! Salsa Verde Fresh green goodness! Salsa Verde is both fresh and slightly smoky, thanks to the charred veggies. Made from tomatillos, jalapenos, garlic, onion, cilantro, and lime. It is excellent spooned on tacos, nachos, grilled meats, tortilla chips, and just about any breakfast sandwich. Dill Pickle Salsa Fresh, green, and pickle-y? Yes! This Dill Pickle Salsa is everything you love in a green salsa with the addition of some briny tang. The secret ingredient? Crunchy dill pickles. Don’t knock it until you try it! Need more ideas of what to serve with green salsa? Try my Breakfast Tacos (https://bettyeatz.substack.com/p/breakfast-tacos), Bean & Cheese Tostadas (https://bettyeatz.substack.com/i/188435689/bean-and-cheese-tostadas), or Vegetarian Crunch Wrap (https://bettyeatz.substack.com/p/vegetarian-crunch-wrap)! Tell Me Alright, friends, I want to hear what green salsas you are in love with in the comments below! Coming next week: Red salsas! It’s going to be so deliciously good. See you next Friday. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit bettyeatz.substack.com/subscribe (https://bettyeatz.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)

Who has been a guest on Betty Eatz Podcast

Names identified in recent episode analyses. Showing up to five guests.

• Sheryl O'Connell
• Erin Henderson
• Peter Barrett
• Sarah Copeland
• Jessie-Sierra Ross

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

YouTube views

145

Score snapshot 15 Sept 2025

Apple Podcasts (US)

5.0 / 5

3 ratings

Spotify

5.0 / 5

1 ratings

Podcast Authority Score: 21 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

4

Social presence

0

YouTube

63

Engagement

32

Contact Betty Eatz Podcast

Guest appearances

Does not typically book guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.

Questions about Betty Eatz Podcast