Afleveringen
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It's time for a Dinner SOS annual tradition: the Thanksgiving SOS hotline! Chris, Kendra and Shilpa hop on the line to take listener calls on vegan mains, the perfect pie crust, how to pare back a traditional feast, and more!
Recipes Featured:
Garlic Bread Biscuits
Miso-Glazed Carrots with Scallion Gremolata
Make-Ahead Gravy
Actually Perfect Pie Crust
Vegan Meatloaf
Sticky and Spicy Cauliflower
Squash and Caramelized Onion Tart
Pumpkin Basque Cheesecake
Green Curry Palmiers
Fallen Chocolate Cake
Za'atar Fire Crackers
Expertly Spiced and Glazed Roast Turkey
Maple-Butter-Glazed Turkey
Festive Red Cabbage and Radicchio Salad
Maple and Bacon Fall Chopped Salad
Three-Minute Red Wine Vinaigrette
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John had a lot at stake last Thanksgiving. After years of not-too-subtly hinting that he wanted the hosting job, John got permission from his mother-in-law to host the holiday in 2022—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. And this year, Chris caught up with him to find out how everything went — and whether he's permanently secured the hosting position.
Recipes Featured:
Expertly Spiced and Glazed Roast TurkeySimple is Best StuffingButtery Milk BunsActually Perfect Pie CrustPorchetta-Style Roast Turkey BreastMaple-Soy-Glazed Salmon -
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Today, we’re sharing an episode from our friends at Foods That Matter.
Mark Jacobs, Chairman of Watkins, divulges the delicate (and sometimes dangerous) process of sourcing the finest vanilla beans in Madagascar and explains why vanilla can be so darn expensive, only sometimes. But vanilla's not all they offer! Mark shares surprising health benefits of spices, and spills the tea on how Watkins keeps their huge variety of spices bursting with flavor - including a tip to properly storing your spices at home. Mark even reveals the one spice that mysteriously eludes Watkins (and why), and shares exactly what to look for when you're on the hunt for the perfect spices. Whether you're a spice connoisseur, a curious cook, or a foodie, this episode is packed with flavor-boosting tips and fascinating facts about food and the brand leading the way for delicious flavors.
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Jen is a confident cook in a household of self-described food people. But she's never been able to successfully make tender, shreddy pork at home, so she called us looking for some rules she can follow to achieve her dream pork in her own kitchen. Chris calls on Inés Anguiano, Certified Pork Stan (tm), to help Jen embrace pork's versatility... and the fact that the only rule with pork cookery is "there are no rules."
Recipes featured:
Soy-Basted Pork Chops with Herbs and Jalapenos
Crispy Pork Cutlets with Kimchi Slaw
Citrus-Braised Pork with Crispy Shallots
And the bonus "middle lane" pork recipes:
Mustardy Cider-Braised Pork Chops
Sweet-and-Saucy Pork Chops
Pork Shoulder Steaks with Grilled Mustard Greens
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We get a lot of questions in our inbox from listeners with dietary restrictions. And sometimes, we can absolutely handle them using the expertise right in our test kitchen – no dairy? No meat? No nightshades? No problem. But not all restrictions are that simple. So we tapped registered dietician Desiree Nielsen to answer questions about cooking low-FODMAP, diabetes-friendly, and more. If you're experiencing changes in your health, make sure you contact your doctor and/or a Registered Dietician to make a plan that's right for you.
Recipes featured:
Super-Seedy Gluten Free Bread
Blueberry Chia Seed Jam
Gluten Free Carrot Cake
Vegan Cacio e Pepe
Black Vinegar Chicken with Radishes
Kate's Feel Good Food Plan
30 Minute Green Pasta with Kale
Velvety Vegan Chocolate Mousse
Vegan Sausage Stuffed Acorn
Squash
Cashew Alfredo
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Rachel's the kind of cook who free-forms it – no two dinners turn out the same, and she likes it that way. But she’s setting up a dinner for her parents and her partner’s parents to meet each other for the first time, and she wants everything to be perfect. The only issue? Every one of her guests has a different dietary restriction, and none of them seem to work together. So Chris taps Kendra Vaculin to help keep Rachel's eyes on the ultimate prize: making this gathering an excellent time for all involved.
Recipes featured:
Squash and Broccoli Rabe Lasagna
Three-Minute Red Wine Vinaigrette
Raspberry Cake with Whipped Cream Filling
Cheesy Mushroom Galette
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Leah loves the Union Square Farmer's Market, but there's one tent she's too intimidated to stop at: the "mushroom guys" (aka Mushroom Queens). So to help demystify the alien-looking fungi that Leah's seen at their stall — and prove to her that she can achieve a crispy, umami-rich 'shroom in her own kitchen — Chris takes Leah to Mushroom Queens in Ozone Park, and they get a tour of an urban mushroom farm.
Recipes featured:
Pasta with Creamy Mushroom Ragu
Seared Mushrooms with Garlic and Thyme
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Today, we’re sharing an episode from our friends at The Financial Times.
If you’ve been to the wine shop lately you may have noticed a trend: wines marketed specifically toward younger drinkers. Many are natural, organic, or biodynamic. Others are made without special certification but boast backstories that focus on the producers, not just the region or grapes. Wine writer Hannah Crosbie joins host Lilah Raptopoulos to give us a primer on what young wine drinkers want. Why are pét nats, skin-contact wines, and chilled reds suddenly everywhere?
Check out Life and Art from FT Weekend wherever you get your podcasts.
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Nelson's partner, Cate, is an incredible cook. But she's chronically ill, and not always feeling well enough to cook. So Nelson wants to step up and make her delicious, nourishing meals when she's not feeling her best. The only issue? He's not so confident in the kitchen - especially when it comes to taking on a new recipe or technique. So Chris & Shilpa step in to provide him with a cornucopia of straightforward, unfussy recipes to build his confidence and help him make dinner for Cate.
Recipes Featured:
Very Good Vegan Tacos
Herby Cauliflower Fritters
Samosa-Dillas with Cucumber Salad
Cold Soy Milk Noodles with Chili Crisp
Cold Noodles with Tomatoes and Peanut Sauce
Tofu Meatballs in Burst Tomato Sauce
Everyone’s Favorite Gado Gado
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Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka @Justine_Snacks), bean enthusiast, to help Teddy get hip to the humble bean.
Recipes mentioned:
Brothy Pasta with Chickpeas
Gochujang Brothy Beans
Breaded Beans
Brothy Beans
Pasta e Fagioli with Escarole
Learn more about how beans can help the planet and your health at BeansIsHow.com.
Share your thoughts on Dinner SOS. As a token of our appreciation, you will be eligible to enter a prize drawing up to $1,000 after you complete the survey.
https://selfserve.decipherinc.com/survey/selfserve/222b/76152?pin=1&uBRANDLINK=1&uCHANNELLINK=2
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Bon Appetit's annual Best New Restaurants list is live! This year, we're spotlighting 20 new American restaurants that we're particularly excited about. To celebrate the list's release, Chris sits down with Anna and Ni Nguyen, married couple and chef-owners of the Denver, Colorado restaurant Sap Sua. They talk about their partnership in and out of the kitchen and dig deep into the three Sap Sua recipes featured in this month's Bon Appetit magazine.
Recipes:
Fish with Coconut Caramel
Brown Butter Scrambled Eggs Over Rice
Tofu with Hot Oil Chimichurri
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This week, we're checking back in on three callers whose Dinner SOS journeys we felt just weren't over.
Listen to our callers' original episodes here:
Eddie
Tobi
Maddy
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Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck, the cookbook author behind Salad Freak and Health Nut. The key? Rethinking what a salad can be.
Recipes:
Cantaloupe, Cucumbers, Lime, and Mint
Watermelon Salad with Shiso, Plum, and Salt
Crunchy Beans
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Liz has three young kids, and the process of getting everybody fed and out the door in the morning can be soul-crushing. So Chris and Ali Slagle (author of the excellent cookbook I Dream of Dinner So You Don't Have To) join forces to help Liz's family's mornings go from sour to sweet.
Recipes:
Granola Scones
Almond, Kale, and Banana Smoothie
Banana, Oat, and Date Smoothie
Get Up & Go Blueberry Date Cocoa Smoothie
Bonus Recipes:
Blueberry Spelt Muffins
Morning Glory Breakfast Cookies
Fully Loaded Carrot Muffins
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Kaitlin and her husband are food scientists — so you'd think they would have a creative solution for their lunch rut. But they're so bored of their midday go-to of yogurt and granola or hummus and veggies, they called up the experts for some work-from-home lunch help. Chris taps BA Food Editor Kendra to help Kaitlin fill her fridge with all the bits she'll need to make her weekday lunches feel delicious, not boring.
Recipes:
Herbed Chickpeas
Salmon Nicoise Salad
Egg Salad Tartines
Potato Salad with Mustard Sauce and Watercress
Summer Hand Rolls
Green Beans and Cucumbers with Miso Dressing.
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Today, we're sharing an episode from our friends at Milk Street Radio. Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history’s wildest dinner parties; Adam Gopnik reveals what your drink of choice says about you; we make Thai Coconut and Chicken Soup; and Cheryl Day returns to take your baking calls.
To hear more from Milk Street Radio, go to www.177milkstreet.com/radio
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In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food.
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This summer, Dinner SOS has you covered. Chris & Shilpa share their hot takes on cooking in the heat (AC required, obviously), plus what produce is overrated and what's under-celebrated. And stick around for answers to listener questions about using CSA produce, grilling, jaggery, and non-dairy options for tender, juicy chicken marinades.
RECIPES & LINKS:
Shilpa's Feel Good Food Plan
Basil Chicken Stir Fry
Grilled Asparagus with Tahini Super Sauce
Grilled Squash with Nuoc Cham Chimichurri
Tahini-Ranch Dressing
Grilled Party Salmon with Green Romesco
Grilled Shrimp with Turmeric Mojo Sauce
Bulgogi Tofu Burgers
Honey-Glazed Rib-Eye Steaks
Sake-and-Soy-Braised Pork Belly
Sweet and Sticky Grilled Chicken
Sprite-Grilled Chicken Skewers
Ginger Beer and Mustard Pork Chops
Soy-and-Cola-Marinated Steak
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Maggie invited a group of old friends to her small Upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers, and 3 dogs... for a week! This is, admittedly, Chris's nightmare. Enter: Sarah Copeland and Anna Stockwell, Upstate entertainers extraordinaire! They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress.
Recipes & Links:
Magic Pork Shoulder
Dinner is Best Served Cold
Cold Roast Salmon
Chocolate Chip Cookies for Modern Times
Sarah's cookbook, Every Day Is Saturday
Anna's cookbook, For the Table
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10 years ago, Jenny had a half-sour pickle from Zingerman's Deli in Ann Arbor, MI... and it was life-changing. But Jenny lives in North Carolina. She hasn't been back to Michigan, and attempts to recreate the signature half-sour crunch in her own kitchen have been unsuccessful. Chris enlists BA resident fermentation enthusiast Amiel Stanek (with a special appearance by Zingerman's cofounder Ari Weinzweig) to concoct a "recipe" that'll have Jenny enjoying crisp, barely-pickled half-sours all summer long.
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