Bon Appétit

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:

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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:

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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.”"

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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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