Bon Appétit

Chris and Shilpa weigh in on how a vegetarian mom should prepare chicken for her toddler, the only knives you actually need in the kitchen, what cuisine they'd choose for a weeknight dinner, and finally, whether frozen fish is worth cooking. | Recipes and Recs in this episode: Air Fryer Sesame-Coconut Chicken Tenders, Cheese-Cracker Crusted Chicken; Mac Chef Knife, and a Victorinox paring knife; Black Bass With Preserved Lemon-Pistachio Sauce, Slow-Roasted Salmon with Harissa, Saucy, Tangy Slow-Roast Sambal Salmon.

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Katianna and John Hong know all about sharing the kitchen together. They’re both chefs and run their restaurant Yangban Society, which was named one of our Best New Restaurants of 2022.

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They both love to cook, but they don't love cooking together. This Valentine's Day, we help Serena and her boyfriend navigate the kitchen as a team.

Recipes featured in this episode: 

From Rachel, Vada Pav with Dry Coconut-Garlic Chutney, Masala Fried Chicken  and from Chris, Fresh Pepper Kung Pao Chicken, Weeknight Mapo Tofu with Ground Pork

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Whenever Blake makes mac and cheese, it tastes like cardboard. Maggie Hoffman and Chris offer him two approaches to the dish to make sure that never happens again.

Recipes featured in this episode: 

From Maggie, Our Favorite Mac and Cheese and from Chris, Stovetop Mac and Cheese.

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Like many of us, Jenn is experiencing leftover fatigue. So, Kendra and Chris introduce her to the lifechanging art of nextovers.

Recipes featured in this episode: 

From Kendra, Beer-Braised Carnitas, Buttery Tomato and Cinnamon-Spiced Rice and from Chris, Chicken Tinga Tostadas with Bacony Black Beans

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Nico and Natalie love cooking together, but after Natalie developed a dairy intolerance cooking their favorite dishes just hasn't been the same. Chris invites vegan-chef Chrissy Tracey to help Nico and Natalie navigate the world of dairy-free.

Recipes featured in this episode: 

From Chrissy, her Vegan Cacio e Pepe and from Chris, Chewy Date and Dark Chocolate Cookies

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Aruna is about as prepared as any home cook could be. But after a bad experience frying, she's terrified to try again.

Chris brings in Test Kitchen Coordinator Inés Anguiano to get Aruna back in the frying game!

Recipes featured in this recipe:

From Inés: Cardamom Cream-Filled Sugar Donuts, Lemony Glazed Cake Doughnuts

From Chris: Doughnuts with Grapefruit Curd and Citrus Sugar

More information about frying from Bon Appétit: 5 Things That Can Go Horribly Wrong When Frying (and How to Avoid Them)

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We love hearing from our listeners, but we get a lot of questions that we can't turn into full episodes. So, to answer your questions, we're going through our inbox and answering them on air. If you have a dinner emergency for us, write to us at [email protected]. 

Recommendations Below:

For Serena:

Zaynab Issa’s’ Chicken & Cabbage Salad. 

For Abby: 

Kendra Vaculin’s Sun-Dried Tomato Romesco Pasta

For Jackson: 

Maesri Brand Curry Paste

NY Shuk Harissa

NY Shuk Preserved Lemons

Maya Kaimmal’s Tikka Masala Indian Simmer Sauce

Rick Bayless’s Red Chilli Enchilada Sauce

S & B Curry Powder

Rao’s Marinara Sauce

Old Bay Seasoning

Mutti Double Concentrated Tomato Paste

Canned Tomatoes: Bianco DiNapoli, Sclafani, Jersey Fresh

For Iyat: 

Chris’s Beef Wellington

Selections from Shilpa’s Fancy/Frugal Dinner Party: Shilpa’s Meatloaf. Plus, her pickled vegetables.

A Charlotte Russe Cake; Here’s a version of a Charlotte from Epicurious. 

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Claire tends to spend her dinner parties in the kitchen, not with her guests. She called in search of a recipe with big make ahead potential.

Recipes Featured in this Episode: From Zaynab, the Date & Soy Shortribs and from Chris, the Duck Confit.

For a transcript of this episode, please follow this link.

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