Liliana's two twenty-something sons and her husband are big guys who like a lot of protein at dinnertime. But she's feeling overwhelmed by the dietary restrictions at play, and bored with her repertoire. So Chris and Dan Pelosi team up to offer Liliana some large-format braises that won't require tons of cleanup.

Recipes:

Early Dismissal Pot Roast

Burnt Orange and Coriander Roast Pork

Check out Dan's Cookbook Let's Eat wherever books are sold.

This week's caller, Jon, loves using his smokers to create delicious, tender, barbecue. But there's one cut of meat that has always eluded him: beef cheeks. So Chris is joined by Snake River Farms's Dave Yasuda and "The Professor of Barbecue," Tuffy Stone, to help Jon master this tough—but rewarding—piece of meat.

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

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.

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

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

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

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

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

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"