Bon Appétit

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.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam.

This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. 

Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  

If you’d like to hear more episodes of “The Splendid Table” you can learn more at splendidtable.org and listen wherever you get your podcasts.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jennifer and her husband are busy—they spend their weekends occupied taking their 3 dogs to agility competitions—and Jennifer suspects her Instant Pot would help her make dinner quicker and tastier. The only problem? She's terrified of it. So Shilpa and Chris join forces to help Jennifer conquer her fears and take advantage of her electric pressure cooker.

Recipes & Links:

Instant Pot Pork Carnitas

Pork Spareribs with Jammy Barbecue Sauce

Instant Pot: Summer Cooking Hero

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lale Arikoglu is an expert traveler. And she’s headed out of town with friends, where she’ll need to make dinner in a vacation home. Faced with a flurry of dietary restrictions, she turned to Dinner SOS for some direction.

Recipes & Links

Sesame Tofu with Broccoli 

Peanut Butter Noodles with Cucumbers

Easy Fish Tacos with Spicy Sauce 

Chipotle-Crusted Cauliflower Tacos

Sizzling Turmeric-Dill Fish Tacos 

What to Pack for Vacation Cooking 

Learn more about your ad choices. Visit podcastchoices.com/adchoices

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 your ad choices. Visit podcastchoices.com/adchoices

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. 

Recipes Mentioned:

Hibiscus, Orange, and Vanilla Agua Fresca

Ruth's Lima Beans with Smoked Turkey Tail

Brown Butter Peach Cobbler

Lemon-Pepper Catfish Nuggets with Pepperoncini Dip

Glazed Funnel Cake with Fruit Confetti

Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

Learn more about your ad choices. Visit podcastchoices.com/adchoices