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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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Fehlende Folgen?
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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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"In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they’re released, and influencers dictate what’s in demand—or even what’s on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game.
Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don’t need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.”" -
Kathryn is a mom of four hoping to start a delicious, new Christmas morning tradition. So Chris and Shilpa Uskokovic team up to help Kathryn with the makeahead breakfast of her family's dreams.
RECIPES:
- Breakfast Crunchwrap for a Crowd
- Cowboy Breakfast Casserole with Sausage and Spinach
- Biscuits and Gravy
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Ruby loves her role as the Christmas Dinner chef for her in-laws, but she's working with a range of dietary restrictions that makes choosing a festive menu difficult. Chris and Hana Asbrink put their heads together to help Ruby find recipes that satisfy everyone, so making this holiday dinner can remain a joyful endeavor year after year.
RECIPES:
- Confit Turkey with Chiles and Garlic
- Twice-Roasted Squash with Parmesan Butter and Grains
- Cheesy Roasted Cabbage Wedges
- Brisket Bourguignon
- Soy-Braised Brisket
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Inés Anguiano, Rachel Gurjar, and Kendra Vaculin join Chris to talk about what they love and don't love about cookies, plug their favorite cookies developed in the Test Kitchen this year, and answer some listener questions!
THE COOKIES:
- Rachel's Chile-Cheese Cookies
- Kendra's Matcha Swirl Spritz Cookies
- Inés's Baklava Sugar Cookies
- Jesse's S'mores Sandwich Cookies
- Hana's Tiramisu Snowball Cookies
- Zebra-Striped Shortbread Cookies
- Anything Goes Biscotti
Check out the whole Cookie Swap package here!
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A short, bonus episode with some dispatches from your Thanksgivings!
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Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Check out yesterday's episode for even more listener questions.
THE RECIPES:
- A Kosher, Meatless Thanksgiving: Roasted Salmon with Citrus Salsa Verde, Foolproof Fish with Spiced Chickpeas, Creamy Yukon Golds with Crispy Potato Skins, Simple-Is-Best Stuffing
- Pie Crust SOS: French Silk Pie, Simply Brilliant Banoffee Pie, Buttermilk Pie, Chess Pie, Apple Pandowdy, Actually Perfect Pie Crust
- Non-traditional Thanksgiving Cookoff: Kale and Cucumber Salad with Roasted Ginger Dressing, Roasted Carrots with Creamy Nuoc Cham Dressing, Stuffing Fried Rice, Cornmeal Bao with Turkey and Black Pepper Sauce, Creamed Onions Alla Vodka, Teriyaki-Style Brussels Sprouts, Sour Cream and Onion Hasselback Potatoes, Raw Cranberry and Fuyu Persimmon Relish, Cranberry Date Relish with Ginger
- Chicken for Thanksgiving: Double-Garlic Roast Chicken with Onion Gravy, Shawarma Roast Chicken with Shallots and Lemons, Miso-Butter Roast Chicken with Acorn Squash Panzanella, Chicken Under a Skillet with Lemon Pan Sauce
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Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Don't forget to come back tomorrow for part 2!
THE RECIPES:
- Appetizers: Kombu Celery, Hurricane Chips, Shrimp Cocktail with Green Cocktail Sauce or Old Bay Remoulade
- Dairy Free Desserts: Vegan Pie Crust, Vegan Pumpkin Pie, Chocolate-Almond Fridge Fudge
- Thanksgiving for Two: Make-Ahead Turkey, Confit Turkey with Chiles and Garlic, Pomegranate-and-Honey-Glazed Duck with Rice, Chile-Vinegar-Marinated Cornish Game Hens
- Thanksgiving by Train: Buttery Milk Buns, Make-Ahead Dinner Rolls
- Kidsgiving: Creamy Mushroom Lasagna, Twice-Roasted Squash with Vanilla, Maple, and Chile, Squash and Caramelized Onion Tart, Cheesy Roasted Cabbage Wedges
- Thanksgiving by Car: Maple Roasted Carrots, Harissa-and-Maple Roasted Carrots, Infinity Cocktails
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John has a lot at stake this Thanksgiving. Just last year, his mother-in-law granted him permission to host the holiday—and he hit it out of the park. But anxious to keep his standing as the family's Thanksgiving host, John turned to Dinner SOS for some help perfecting his already perfect meal.
The Recipes:
Expertly Spiced and Glazed Roast Turkey
Simple is Best Stuffing
Buttery Milk Buns
Actually Perfect Pie Crust
Porchetta-Style Roast Turkey Breast
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