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Korean food is exploding in popularity—and for good reason. So, to dive into the trends and dishes we're loving, Chris is joined by Deputy Food Editor Hana Asbrink, Chef Irene Yoo, and Matt Rodbard & Deuki Hong, co-authors of the new book Koreaworld. Join us for a deep dive into anju and soju drinking games, what's on the modern Seoul table, and answers to listener questions.
RECIPES & LINKS:
Sulguk (Alcohol Stew)
Kong-Bul (Soybean Sprouts and Bulgogi)
Haemul Pajeon (Seafood Pancakes)
How to Party with Soju, Korea's Most Iconic Spirit
Clean-Out-the-Fridge Kimchi
Gochujang Recipes That Pack a Fruity, Spicy Punch
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Almost every parent has a moment when making dinner for their families feels daunting or downright demoralizing. And here at Dinner SOS, we get tons of emails from parents looking for inspiration and guidance. So Stacie Billis and Meghan Splawn, food writers and hosts of the podcast Didn't I Just Feed You? join Chris to commiserate—and to answer some listener questions from our mailbag.
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Abby has a vegetable skeptic in her house. But it's not her two young children, it's her husband, Trent. So Chris enlists Top Chef Canada host and cookbook author Eden Grinshpan to help Abby find creative ways to make vegetables seem more appealing to Trent — and, by extension, their toddler.
RECIPES:
Whole Roasted Broccoli with Romesco, Almonds, and Dates
Whole Head of Roasted Cauliflower with Garlicky Tahini Sauce
Sesame Caesar Salad
Broccoli Caesar
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Nico and Natalie love cooking together. But since Natalie developed a dairy intolerance, cooking their favorite dishes just hasn't been the same. Chris and vegan chef Chrissy Tracey help Nico and Natalie navigate the world of dairy substitutes to satisfy their creamy cravings.
RECIPES
Vegan Cacio e Pepe
Chewy Date and Dark Chocolate Cookies
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The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.
Recipes and Links:
Reverse Engineering (video series)
World of Wine (video series)
Recipes from the May issue
How to Party with Soju, Korea's Most Iconic Spirit
Garden Wedding
Sherry Colada
What Nonalcoholic Drink Matches Your Mood?
A Pickle Martini Is the Best Dirty Martini
NA Options We Tried:
Athletic Brewing Co Upside Dawn
Oddbird GSM
Almave Ámbar
Lyre's American Malt
Curious Elixers Curious #1
Bonbuz Bittersweet Citron
Three Spirit Nightcap
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You might know Michele Norris from her work as a journalist (including a decade-plus stint at NPR, where she co-hosted “All Things Considered”). You might know her from her Peabody Award-winning Race Card Project, or the two books she’s authored. Or you might know her as the host of the podcast Your Mama’s Kitchen. Michele joined Chris for a conversation about food memories and a mailbag full of listener questions all about hosting.
Recipes:
Peggy King's Macaroni & Cheese
Broken Lasagna Pasta Salad
Crunchy Ramen Noodle Salad With Cabbage
Cast-Iron Roast Chicken With Crispy Potatoes
Slow-Roast Gochujang Chicken
Andy Garcia's Fricase de Pollo
Nonna Wambach's Pasta for Thousands
Egg Bhurji Strata
Fruit Salad
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Gabe and her husband have befriended an American couple in Treviso, Italy, where they all live. In order to give them a taste of home, Gabe would love to cook her new friends an American meal. But what typifies American food? And how can she source the right ingredients in the Veneto? Chris enlists the help of Bon Appetit's resident Aussie, Adam Moussa, and sommelier André Mack of BA's World of Wine series, to figure out what Gabe should make.
Recipes:
BA's Best Mac and Cheese
Skillet-Fried Chicken
BA's Best Fried Chicken Sandwich
BA's Best Apple Pie
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Most weeks on the show, we help out home cooks who have had a kitchen fail. This week, the "fail" is coming from inside the test kitchen. Test Kitchen Editor Kendra Vaculin joins Chris to chat about the fraught recipe development process of Kendra's Foolproof Lemon Bars — which was caught on camera as part of our "How I Developed" video series. Chris and Kendra also share how the team works together in the Bon Appetit test kitchen to bring you recipes you'll be excited to cook at home.
The Recipe: Foolproof Lemon Bars
The Video: "Developing These Perfect Lemon Bars Nearly Broke Me"
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Izzy and Nina are twin sisters who love to cook together. But while Izzy loves baking, Nina finds the precision it requires endlessly frustrating. So Izzy's got one more shot to get Nina to love baking with her. Chris and Shilpa come to their rescue, helping the sisters capture the joy of baked goods that taste even better from your own kitchen than from a bakery.
The Recipes:
BA's Best Chocolate Chip Cookies
Pavlova
Chocolate Chip Cookie Bars
Chocolate Sheet Cake with Brown Butter Frosting
Gluten-Free Chocolate Cake
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Dan Pashman, of The Sporkful podcast, is somewhat of a pasta fanatic. In 2021, he invented the pasta shape Cascatelli (and documented the process on his show). Now, he's back with a cookbook, Anything's Pastable. He joined Chris to nerd out about pasta and answer some listener questions.
Recipes:
Cacio e Pepe
Baked Pasta Ideas
Ideas for Using Ground Meat
Shrimp Scampi
Soup Weather Inspiration
Bagna Cauda with Spring Vegetables
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Erin is an accomplished baker who regularly makes both meringue and lemon curd. But when she tried a lemon meringue pie recipe last year, it turned into lemon meringue soup. Chris and Shilpa are on the case to help Erin figure out what went wrong and make a citrus pie that will hold its shape and delight her friends.
The Recipes:
BA's Lemon Meringue Pie
Cherry Lemonade Beach Pie
Triple Citrus Creamsicle Pie
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Michelle loves all things French, and dreams of making the perfect Beef Bourguignon at home. But there's a slight issue: her husband has an intolerance to garlic and onions, the bedrocks of French flavor. Chris enlists the help of Chef Tanya Holland to teach Michelle how to develop deep umami flavors without alliums.
The Recipes:
- Tanya's Chicken Fricassee
- Beef and Bacon Stew
- Red Wine and Soy-Braised Short Ribs
- Tuna Niçoise Salad
- Pissaladière
- Coq au Vin
For more French cooking techniques, Chef Tanya recommends:
- La Varenne Pratique
- Lulu's Provençal Table
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Sarah's family loves pasta... almost too much. So she turned to Chris and Kendra for help finding vegetarian meals that bring more veggies and plant-based protein to the table.
Recipes Mentioned:
Sheet-Pan Tomatoes and Feta with Chickpeas
Spring Orzotto
Crispy Tofu with Peanut Sauce
Brothy Pasta with Chickpeas
Black Pepper Tofu and Asparagus
Sesame Tofu with Broccoli
Broccolini and Walnut Pesto Pasta
Balsamic Mushroom and Sausage Pasta
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Whether you're in a relationship or not, the question of what—and where—to eat on Valentine's Day can feel overwhelming. Out or in? Fancy or casual? Chris, Shilpa, and Kate solve this perennial dinner emergency once and for all.
Dinner Ideas from Bon Appetit and Epicurious:
Valentine's Dinner Ideas That Make the Case for Staying In
Valentine's Day Dinners You'll Love
Chocolate Desserts for Pure Romance
Valentine's Day Desserts for Love at First Bite
Everything You'll Need to Make a Romantic Meal at Home
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Twenty one countries make up Latin America—and within those countries lies myriad food cultures, recipes, and histories. This week, Women Who Travel host Lale Arikoglu chats with guest Sandra A. Gutierrez about her latest cookbook Latinísimo: Home Recipes from the Twenty-One Countries of Latin America, an encyclopedic exploration of the region through its dishes and the home cooks who make them. Plus, her travels in countries like Peru and Colombia, and insider tips for tracking down the best eats in a new city.
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Kaylee inherited a tagine from her husband's family, but her first attempt to cook in it was a total fail. Chris enlists Leetal and Ron Arazi of New York Shuk to teach Kaylee about the Middle Eastern and North African flavors and cooking techniques she'll need to make incredible tagines, every time.
Recipes & Links:
Braised Chicken with Harissa and OlivesNew York Shuk -
Our caller this week, Maya, really thinks about how she cooks. She’s identified more than a dozen types of recipes that she knows she can rely on, and even adapt. But, she’s in search of more like these. She wants more meal frameworks that will allow her to think outside the bounds of following a recipe. So, Chris taps Claire Saffitz to help Maya discover more meal types to add to her repertoire.
Recipes featured in this episode:
CHRIS: One pan chicken thighs with burst tomatoes, harissa, and feta
CLAIRE:
-Cold Noodles i.e.: Cold Miso-Sesame Noodles, Ramen with Steak and Sesame-Ginger Dressing, Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, Soba with Tofu and Miso-Mustard Dressing
- Cutlet & a Salad: i.e. Cutlet Story, japanese curry w Chicken Katsu
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Tobi lives in the Alaskan interior, and her partner is an avid hunter, so they have a lot of game meat in their freezer — 90 pounds of moose meat, to be specific. So Chris, along with Elias Cairo of Olympia Provisions, helps Tobi to learn how the (moose) sausage gets made.
RECIPES & LINKS
Spicy Italian Sausage
Brad Leone and his Dad Make Venison Kielbasa
Olympia Provisions Cookbook
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Making dough has left Eddie embarrassed on more than one occasion. He's tried making his own pasta and naan – he's even tried leavened flatbread. All these experiences left him confused and frustrated. But, Eddie has not given up yet, he still wants to be able to whip up pasta from scratch. Naturally, Chris enlists Shilpa's baking genius to boost Eddie's dough making skills and confidence.
RECIPES & LINKS:
Fresh Pasta with Buttered Tomatoes More on the magic of the 50% hydration ratio Check out last year's Noodle Package, including Three-Cup Chicken with Scissor Cut Noodles and Spicy Kimchi Sujebi -
Winter cooking calls for low-and-slow braises, baking projects, and embracing ease and warmth. So Chris, Kendra, and Jesse are here to answer all your questions about cooking more cozily.
RECIPES & LINKS
Brisket Bourguignon
Eggplant Biryani
Cheesy Roasted Cabbage Wedges
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Gremolata
Crispy Tofu with Peanut Sauce
Vegetarian Meatballs with Soy-Honey Glaze
Perfectly Creamy Potato Soup
Spiced Dal with Fluffy Rice and Salted Yogurt
Dal Palak
Coconutty Beans and Greens Stew
Pasta e Fagioli with Escarole
Brothy Pasta with Chickpeas
Simple Ribollita
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