844: Adrianna Adarme Was Supposed to Make Movie Trailers. Instead, She Made the Meatballs.

20:37Aliza:Well, I want to go back in history. You know, you're kind of like an OG food blogger from 2010. You'd worked in television Hollywood studio. You're working on studio trailers. Yes. I worked on movie trailers. I worked at a production company that produced behind the scenes and movie trailers. Nice. So you were in this job and you were like, I am not satisfied. I need to do something more creative. You're very creative. The book is full of voice and the sensibility is not like a typical cookbook. I like it a lot. Oh, thank you. Sure. And tell me how you kind of started doing this, you know, cozy cooking energy through the blog.

21:21I mean, I went to film school. And so I think that I've always been really attracted to like emotional narratives or the idea that you can sort of tell a story and control people's emotions or affect people's emotions positively. And I was very bored at work. And I think I was also very idealistic, right? When you come out of college, sometimes you're like, I can do this. I can do that. And sort of the real world tells you, like, actually, like, you don't know anything. We're not going to pay you for what you think that you know.

21:49Aliza:Do you want to work on features? Yeah, I wanted to be a producer. I wanted to produce, like, indie movies. And also, like, I was in college during the, like, heyday of indie movies where people were almost, like, selling movies like they were flipping houses. where they would like raise a million dollars, make an indie film and then flip it and sell it for seven million to like, you know, Miramax or something like that. So that's kind of who a lot of my teachers were. So I was like, I'm going to be able to do that, too. And I think that when I got out there, I was like, oh, I'm not really like a rich kid that's like stipend by their parents.

22:22Like I have to get a job. And so like I got a job at a trailer house and it was fine. It just was like very uncreative, I felt like. And it was boring for me, you know, and I felt like the people

22:33Aliza:around me like didn't love movies the way I did and you're saying the folks who like manipulate a 90 minute film into 30 seconds don't love film I felt like they they were maybe some of them did the ones that I was around I felt like didn't love movies the way I did and just weren't creative the way I was or I felt like and so you know I think it's just the reality of like running a business Like, right. So it's, you know, and I just was like, I don't think I want any of their jobs. And I think that's really important when you're at a place and you're young, you know, you should be able to look around.

23:07You should be looking around going, I want that job. I want that job. And so you have something to aspire to. And I was like, I don't want any of these people's jobs. And I think that's a problem. And then I kind of was like started. I've always been into cooking. In college, I was always the one like cooking and like a rice cooker by myself and like whatever. So I was like, maybe I should write a food blog because I had been reading them at work.

23:29Aliza:Really? What were you reading to inspire them? Oh, Smitten Kitchen is probably the reason why I got into food blogs. I would read her blog every single day. I mean, I had my RSS feed. I don't know if you remember your RSS feed. Do I remember Google Reader? Yeah, Google Reader. I had my RSS feed and I had like 30 blogs that I read, like fashion, food. and she was like at the top for sure. And I just was like, wow, I really want to do this. This is so fun. And like, so I got a camera and I was like, maybe I can do this. And I started taking photos and they were really horrible at first. And I didn't really know what I was doing when I was coming to like writing recipes because that's just such a different craft and skillset.

24:09And so I started reading books and I started reading tips on writing recipes. And then I started, I think I got Ratio.

24:17Aliza:Do you remember that book? I do actually, was that Michael Roman? Yes. Yes. Yes. I totally like that book. And I just remember like, oh, this is how somebody comes up with a cookie recipe because it's like three, two, one. You know, all of these ratios are what makes up baking. So I was like, oh, this is like I can do this, you know. And that's really what started me. And then I think I posted a few recipes online because I was like, I want to start this blog. And something about the word cozy just makes you want to like enter that world. Right. You're like, I want to go into a cozy kitchen. I want to.

24:47What's a kitchen that I want to live in like all the time? a cozy one. And so, yeah, I started that and I just I started writing a few recipes. And I think what really got me hooked was someone sent me a photo of their family at Thanksgiving dinner with one of the recipes that I posted. And I was like, they emailed it to me because like it wasn't like Instagram existed back then, you know. So, yeah, that's kind of what got me hooked. I was like, wow, oh, my God, they made something that I made. That's crazy. And shared it with their family. And that's honestly still till this day what is like the anchor.

25:21That's still what keeps me going and continuing is those photos like of people with their kids making things or like, you know, just by themselves or at picnics or whatever.

25:32Aliza:Did you start to think of it as a business at some point? Like you must have. And like when does that start happening where you can actually monetize the blog and then eventually Instagram shows up? But you're like pre-Instagram. It's pretty amazing. Yeah. Um, well, early on people were monetizing their, their blogs, but it wasn't the RPMs were very low. Um, so I mean, you know, in the beginning I was getting like$132 every month, you know, and I was like, well, it's posting, it's paying for the hosting, you know? Um, it wasn't until like, I started to see like the pioneer woman, you know, she got on food network and she was, and I, she, I mean, she's a, a huge example because she monetized so early, um, in such real ways.

26:15But I was like, I knew that it had this amount of power. I could see it had that amount of power. I just didn't know how I would ever get to a place where I could, you know, just make money off of it. But I just kind of continued it anyway. And I just did it, you know, while I was at work.

26:31Aliza:So you were still cutting trailers and you're still doing it. Tell me a trailer you worked on. Up. Okay. Yeah. All right. WALL-E. We did a lot of Disney. I worked on a lot of Disney. the company that I worked for had a huge contract with Disney. So they did a lot. We would bid on Disney things all the time. So we did. I worked on the more like behind the scenes, what was going on, like the DVD behind. Like it was also spots that would be like on like Yahoo.com. Like, you know, it would be like, all right, we need a sizzle reel. EPK work. Yes. EPK work. Exactly. Oh my God. EPK work. I worked in television early in my career and got, we remember getting those EPKs on like big betas.

27:11Aliza:I forgot that term. EPK. No. Yeah. Yeah. Yeah. I mean, somebody's got to do it. Definitely not the most like mind bending work. It's honest work. Honest work. You're writing along as you're working on the EPKs. And is there like a recipe that hits hard that it's like becomes there is a point where you can quit your job? So, no, I think what's been interesting about my career is it's been it's always been a steady growth. It's never been an overnight success. I think some people, especially in the day now with TikTok and everything, they have one reel that go or one TikTok that goes to 20 million.

27:48And that's the breaking point. For me, it's just always been very, very steady. And I actually quit because I ended up going and working on a I produced and directed a Food Network like Internet show. And a friend of mine and I, he owned a company that was under the Discovery Channel umbrella. and he sold it to Food Network and then I directed it and wrote it. It doesn't exist online anymore. Was it good? It was actually like a series of how-to videos. So it was like 40 or 50 videos that we'd produced. And that's kind of what made me be like, maybe I could be a director or something. Maybe I could like in food, like, you know.

28:30And that was before like BuzzFeed was in LA. Like I was thinking I was going to have to move to New York to do that. And I didn't really want to do that because I liked LA and I liked the warm weather. Totally. So I stayed put in L.A. and I just was like, maybe I can figure out how to monetize the blog at some point. So I did that for probably, you know, I didn't really monetize a cozy kitchen probably until 2015. Amazing. I would say 2014, like in a real way, you know, in a way that I was paying my bills.

28:59Aliza:Amazing. I mean, that's a decade. Yeah. Of having this community. Yes. And having people roll with you throughout the whole process. People have seen me grow up in a lot of ways. Yeah. You know, my dog almost passed away last week and she didn't. Good. But a lot of people are like, she's 13. Yeah. And people are like, I remember when she was a puppy. Yeah. And I was like, yeah, I know. Isn't that crazy that now she's like an old girl and like people have known her since she was a puppy, you know? Do you write about your personal life? I know you were married, you were divorced, you remarried. And it's a sweet story about you reconnected with your husband now.

29:34Aliza:And you had a kid. Has that been part of your narrative online? I think it's been a part of it in the background. I don't think I overly share my personal life. It hasn't always been something that has been like at the forefront. And I think it's because the larger the larger I've gotten, like my audience has gotten, the more I've retreated a little bit with that part, just because you'll find yourself on like Reddit pages and things like that. Oh, be very intense. You find yourself on your own Reddit pages? I have found certain things on Reddit. None of it has been particularly mean or tough on me.

30:12Well, they can be pretty brutal. I mean, I think that it's that thing where you can't be mad at an audience for asking questions, judging you, or having an opinion when you overshare. Right? I think that that's a part of the game. That's the deal that we make by being like forward facing people and oversharing our personal lives. So if you don't want people to have lots of opinions about your life that might negatively affect like your emotions and whatever, I think you have to be careful about what you share. And I can be pretty reserved about what I share when it comes to my personal life. But I mean, I did share, you know, I got married.

30:54I did share that I got divorced. I did share, you know, I share a bit about my life now. but I think now I'm a teeny bit more private than I've been in the past.

31:03Aliza:You did share about the story of you and Greg. Yes. Marry Me Meatballs. Yes. And the story in the head note, which is great, you have a terrific writer, how you reconnected with somebody you met on a school bus when you were 13. It's really sweet. I want to get into that a little bit and how this recipe ties into it. Yeah. Tell me about Greg and that school bus. So Greg and I have known each other since we were 13 because we rode the same school bus. And I was best friends or I am best friends with his first cousin. So it was sort of just this group of friends and family and all of that. And him and I have always stayed in contact, but he lived in New York and I lived in L.A.

31:44So we never really saw each other very much. And whenever I would come to New York, we'd have dinner or something like that. But it was always like very, very platonic.

31:51Aliza:Did you and Greg have a dinner? Oh, yeah. All right. Yeah, yeah. Like in our in like a couple of years out of college, you know, we'd always kind of see each other every couple of years. And when I was going through a divorce, I went back. This was during the pandemic. I went back to where we grew up and he had actually moved from New York back to where we grew up because New York was tough during COVID. Was that Florida? Yes. Yeah. Yeah. And so he moved back down there because he was like remote and stuff. And I was visiting because my grandmother was in hospice. and I think we just kind of realized like maybe we should be together or maybe this is like more than just friendship because how does friendship last this long and maybe there's nothing else here like it felt like there was more there so it was really like a sweet time of like us just realizing like us being very good friends and realizing that maybe this is what we've been waiting for.

32:49Aliza:Yeah. Tell me about the meatball recipe that you tie into this story. Yes. It wasn't an overly glamorous dinner. I mean, I think we went to Whole Foods and it was one night after I had visited my grandmother. So I was a little sad, you know? And we went to Whole Foods and got groceries together. And I was like, oh, like, why don't I make some meatballs? You know, like, that's always just something because he like is obsessed with the Sopranos. It's like, it's like, that's like his, he'll just watch it on the background, in the background. um and yeah and i made some meatballs and a salad and and he like reminded me of this like deal that we made with each other this like pack that we made with each other where if we found ourselves single and we were older and like we didn't have wives and husbands and we didn't have children that we would just marry each other because like what would be better than two best friends marrying each other oh my gosh and i was like oh my god i feel like i do remember that that's so weird um that like we're here it's kind of like you know it's destiny i feel like oh my god your life is a hallmark movie it's a movie like like put this i mean and and like respect of the hallmark movie like come on i mean i know you're more of an auteur it's more 824 for you right obviously obviously i don't mean thank you to assume hallmark is your taste i'm just saying the arc is a little more hallmark it is it is but you could make it 824 you could be like it there's some twists and turns.

34:13I feel like there's some wholesome A24 movies or wholesome parts in A24 movies.

34:18Aliza:It'll be neon. It'll make a neon movie. I love the book. I mean, your background is Peruvian and Colombian. Greg's background is Haitian. And in this book, among many other food cultures and styles, those three are apparent. Give us a couple of recipes that come from those backgrounds that give our listeners an idea of your style. Yeah, there's a recipe that my grandmother used to make me all the time called seco, which is a Peruvian recipe. And it's braised beef. It's super easy. It's kind of like you just get like ground or not ground chuck, like stew meat. And it has like a cilantro base that's very fragrant and a little spicy, not super spicy.

35:00And I find that all of the through line between the three cuisines is there's a lot of braising, a lot of slow cooking and a lot of flavor building. in all of those three cuisines. I find Peruvian and Haitian to be almost very similar. Haitian food is quite complicated in terms of the flavor building that they do. And that's why I think I like it a lot. And Peruvian is obviously complicated in its own way in terms of how it layers flavors and also the influences from different cultures in the cuisine itself. I find all three of them to be amazing, but I really do love Peruvian cooking and Haitian cooking.

35:39Aliza:Is that a predominant angle for the book or are you is is a cozy kitchen all over the place? I think a cozy kitchen is kind of all over the place. I mean, I have a lot of like American recipes in the book, things that you would want to eat like on a Wednesday that takes you 20 that take you 20 minutes to cook. And then I have a lot of like American baking recipes. And then I have some Peruvian inspired baking recipes in there, like the chocolate alfajores that are kind of inspired by a trip that I made to Peru. And I saw this at a bakery there. So I think there's a bit of everything, but there's a good amount of Latin recipes, I feel like, in there.

36:15Aliza:It's a truly American book. Yes. All these inspirations. Absolutely. It's an American book. It's very cool. Let's talk about tennis. You're obsessive. You play. You love it. I love that angle. I mean, tell me how tennis and your cooking style kind of come together. So give me your favorite go-to pre-tennis meal. Um, yeah, I'll make the Wendy's inspired chocolate smoothie before a tennis workout. Wendy's like the Jane? Like the Wendy's, like the Frosty. Hell yeah, like the Wendy's Frosty. Yes, like that you dip the fries in. Yeah, dip the fries in, like the best. Yeah, totally. Oh, wow. And I have a smoothie that I have in there.

36:53I have a, what I, how I eat is kind of like I will eat like when I need a reset or when I want to have something a bit healthier. So that is in the reset chapter, which is what I tend to grab for when maybe I've had like an indulgent weekend or I've had some fried chicken or something like that. So I'll have that before, you know, a tennis match or a workout or I go to my tennis club and I play. And then when I come back, I'll always eat something like I have like a protein plate. I have that in there. I have in the work from home chapter where I have lunches that you can make from work from home.

37:29There's a Giardiniera. Is that how you say it?

37:32Aliza:Yeah, totally. Chicago, yeah. A tuna Giardiniera wrap. And it is so good. And it takes like 10 minutes to make. And I'll make something like that when I come home from tennis. I love that. That's a great angle. Are you like 4-5, 5-0? What do you want? I don't know. I feel like I'm like a 4 maybe. 4-5. Maybe I'm 4-5. I feel like 5 is what? 5 is like D1, right? I mean, yeah. 5, I think my understanding is, yeah, you're maybe making a little scratch on the challengers. I feel like I'm more like a 4, 4, 5. Hell yeah. Yeah. You play a lot though. I do play a lot. So I grew up playing and then I quit when I was 15 and I didn't play up until like three years ago.

38:09Aliza:Oh, wow. Cool. And in the pandemic, I was like bored and I just was like, I just need to like do something. So I started playing tennis and then I just got really into it. It's a fun sport. Do you go to like Indian Wells to check out the matches and all that? I'll go to Indian Wells. I've gone to US Open the last few years. I love it. I love it. Would you ever do anything that kind of combines tennis and food? Absolutely. Like a book or something? I don't know about a book, but I would do like an event. Yeah. I feel like cooking and tennis does go hand in hand. And I take a lot of the baked goods that I make on my shoot days.

38:45I'll take it to tennis because I usually go to tennis at night and play with my friends. And I'll take them baked goods and stuff so they are taste testers. Oh, cool. Yeah.

38:53Aliza:I mean, damn, so many opportunities. So who are your favorite pros right now? I love, I mean, on the men's side, I love Carlitos. I love Alcaraz. Women's players, I love a lot of the American women's tennis players. I love Jessica Bagula. I think she has like really good consistency and strategy on the court. I love, obviously I love Coco. If I had a little girl, I would want her to be just like Coco. I would be like, that's your role model. I love Emma Navarro. I like her game. You follow closely. I do follow me. Did you watch the Nadal documentary? So I watched part of it. I didn't. I need to finish it.

39:28But he's very intense. He's amazing.

39:32Aliza:Amazing. He was my guy. Absolutely. I love Nadal. And that was an incredible documentary. He's one of one. Like that mentality, that type of commitment, that's him. That's unique to him. So singular. Dream restaurant that you could open. Give it to me. It wouldn't be a restaurant. It would be a bakery. Oh, cool. Tell me about it. Yes. It would be like it would feel like a Nancy Meyers movie. Cool. Marble everything. Beautiful, light, flowers, huge pastry case. I wouldn't have to make money. I can't. If I have to make money, I don't want to do it. Yeah, yeah. Great caveat when answering this question.

40:10Aliza:This is no money. I would never enjoy myself running something like that if it had to make money because I would be stressed all the time and I wouldn't be able to make the things that I actually want. I'd have to be conscious about pricing and all of that. I would have a cake of the month and I would serve that cake by the slice every day. And it would be themed. It would be very seasonal driven. I'd have really good drinks, like very fun matchas and coffee drinks. Honey juice riff. Yes. During the season. Yes, exactly. See things like that. Yeah. Good music. And it would be like a nice community place.

40:48Aliza:I love it. It sounds like the kind of place that could be at like a tennis club. Yes. Yes. Adjacent. Maybe you're like thinking, what does that take? Money. So just a tennis club community. Right. Exactly. Yeah. So fun. This episode is brought to you by Wayfair. There's a moment every fall when I want my kitchen to actually feel like fall. And it usually comes around the time of my first pot of chicken soup. When I wrote Food IQ with my buddy Daniel Holtzman, we spent a lot of that book pushing people past their comfort zone with recipes for sous vide, homemade pasta, and boss-style braising. And I've found that living up to my own advice always starts with finding the right equipment.

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44:08Aliza:On This Is Taste, we discuss about the discerning taste. So to close this interview, here's a little rapid fire, fast and furious taste check. Are you ready? Yes. The best fruit? Watermelon. The worst vegetable? Beet. Why? It just tastes like dirt. Yeah. Totally cool sign on that. What is your typical breakfast? Two seven minute eggs, crunchy sourdough toast with a little bit of cottage cheese and raspberries. That's a great combo. Damn. The raspberries just went like, like right. Fiber. Turn. Yeah. Really good. Do you make the sourdough? No, but I want to get into sourdough, but I'm scared because I feel like I'll just eat every practice loaf.

44:48Aliza:You can take it to tennis. That's true. Take it to tennis. Good point. The perfect loaf. I have to shout out my guy Mauricio. Leo, the best sourdough book. Oh, really? Yeah, you will love it. Okay. I need to do that because I need, I'm intimidated about the starter part. Am I supposed to get a starter from somebody? Do I make my own? I speak for myself wholly here. I don't think it matters. I think the myth of the starter is kind of bullshit. It's like the people who say the water in New York makes the pizza and bagels good. You don't think that's true? No, it's absolutely untrue. That's a myth.

45:19You think it's just their technique?

45:21Aliza:Exactly. And traditions that go decades, equipment that is very proprietary. And of course, repetition and customers that... Yeah, I don't think it's like a water issue. Have you tried the LA bagel? Because you know LA is like really into their bagels. I have. I've had a courage. Okay. They're good. I mean, for me, it's not my heel to die on. Bagels are delicious, mostly. Or they're terrible. Probably more mostly. Yeah. I just think it's not my, I mean, pizza, I'll talk all day. Right. I got rankings and shit. So what do you think about LA bagels? Like what's your - I will never wait in a 45 minute line for anything.

45:57Like anything.

45:58Aliza:Totally. So I just, I'm not of that ilk where I'm like, I have to go try this thing and wait in line for an hour. Like I won't do that. Like nothing is that good. And whenever I have waited a good amount of time for something, it always damages my opinion about what I'm eating. I'm always like, that was good. But it was like, it's not worth the hour wait. Sorry. It's not the way. So you got the plug at Matu, you know, waiting for Matu. You know, Matu, I'm scared to put it on a podcast because Matu is the type of place on a Friday night if you want a reservation that night. It's never empty. It's always busy.

46:32You just always can get a reservation. I think they just have good customers.

46:35Aliza:I mean, those are great. That's a great place. I really enjoy that. Yeah. All right. Back to taste check. The best dessert. Tiramisu. Ooh. You have a recipe in the book? Yes. I have two. Nice. I have a lemon tiramisu and I have like a classic tiramisu that has actually won a bake-off, a pretty big bake-off. Where? Well, I don't know if you know Erica from Pancake Princess. She does bake-offs of like top recipes online. And so she makes all the recipes. There'll be like 10 or 12 recipes that she makes. And then she has her friends come over and they all do blind taste tests of the recipes. And I actually use her website quite a bit for if I want to make a lemon loaf, I'll go on her like site and go, oh, like what were the top lemon loaves?

47:20What was the through line between all of the top ones? Was it the texture? Was it this? Was it that? And I'll like read all of the feedback and I'll go, oh, OK, then maybe I'm going to like make mine like this. And this is what I'm going to aim for.

47:32Aliza:A restaurant you wish you could bring back from the dead. Prune. It's a good restaurant. Yeah. When you're craving fast food, where are you going? Chick-fil-A. What's the order? I'm a simple gal I like an eight piece chicken nugget with french fries and a Coke Zero love that order love the nugget over a cutlet sandwich choice you need that extra bun that bread's not I don't need it not gonna help you love that choice a few more your favorite city outside America to visit for food Mexico City oh cool yes love that last one your favorite sandwich oh a tuna salad sandwich but on a croissant with sprouts.

48:11It needs it to be like a good quality croissant, like the best croissant in LA.

48:16Aliza:Yeah, so it's like really, because like some croissants can be, sometimes like you want like a little bit softer croissant. Right, you want kind of like - For the croissant sandwich vehicle, right? Yes. I like Luz in LA and I like, what is that other place called? It's in Santa Monica. That one is almost a little, there's another one that's a little too crunchy. I get what you're saying. You kind of don't want it to be as flaky as it could be for a sandwich. It's its own. Like the sandwich croissant is a different lane than like the 9 a.m. with coffee, pan au chocolat, rumination. I agree. That's why I was asking a very specific question.

48:56Aliza:But I like the choice because I think those sandwiches are underrated. Very underrated. It's so good, especially if something's very soft, like a tuna salad sandwich, like a tuna salad, you know, with like mayonnaise. And I like my tuna salads very bright, like a lot of lemon juice. Yes. Because it kind of cuts through the butter of the croissant. Oh, my God. I really want to find one in New York now. This is so good. Well, thank you so much for joining This is Taste. This has been great. Thank you so much for having me.

49:27Aliza:This is Taste is hosted and produced by Eliza Abarbanal and me, Matt Rodbar. The show is edited by lead producer Clayton Gumbert and supervised by Pat Stango, director of media production and development at Penguin Random House. Thanks to Shalia Harris and the production team at Penguin Random House. Theme music by Steve Rydell. Episode portraits by Louise Zergon Pomeroy. Logo design by Ellie Skirzat and Ian Dingham. Visit Taste Online at tastecooking.com And make sure to subscribe to our newsletter to keep updated on all cool things in the world of taste. Close your eyes, exhale, feel your body relax, and let go of whatever you're carrying today.

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