In the pantry this week is a collection of Joey’s favorite bits from season one. For this season’s recipes and more, visit us on Instagram: @pantrypodcast

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Babbel

In the pantry this week is Nico Tortorella (Younger, Scream 4) and things get VERY heated in the kitchen!

Ingredients: 3 tablespoons of olive oil, 1 pound of spaghetti, 1 small onion - finely chopped, 2 garlic cloves - minced, 2 cups of crushed tomatoes, ½ tsp of crushed hot red peppers, 1 pound (450g) of mussels - scrubbed 12 little neck clams, ¼ cup of dry white wine, ½ of a lemon - sliced, 12 large shrimp - peeled and deveined, 1 pound (450g) baby squid - cleaned, tubes sliced into rings, 3 tablespoons of chopped parsley, salt and freshly ground black pepper.

Directions: Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook until al dente. While the water is coming to a boil, prepare the sauce. Heat the olive oil in a large saucepan over medium heat. Add onions and garlic, stirring often, cook for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute.

Meanwhile, combine the mussels, clams, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally until the mussels and clams have opened. Transfer the seafood to a bowl, discarding any unopened shells.

Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels and clams in their shells for garnish and remove the flesh from the remaining shells. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce. Simmer for 2 minutes, stirring, until almost opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

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In the pantry this week is Actor, Comedian, and TikToker, Charles Osborne! Charles shares his sugary sweet Parisian hookup. Plus, Joey gets labeled as a “bad homo.”

Click HERE for Pink Champagne Cupcakes Recipe.

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Babbel

In the pantry this week is one of Joey’s besties, Tara Lynn! Tara shares the “dicey” meal that sealed the deal with her former hot Australian mate.

Click HERE for Paula Deen’s Taco Soup Recipe.

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Additional Music from incompetech.com | Sound Effects from freesound.org. Licensed under Creative Commons: By Attribution 3.0 License.

In the pantry this week is Comedian and Host of “Dress Down Day,” Eric D'Alessandro! Eric regales Joey with his homemade ‘In-N-Out’ date with his future fiancé. Plus, Eric discovers poppers!

Click HERE for In-N-Out's Double-Double, Animal-Style Recipe.

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Babbel

In the pantry this week is Pat “Trish” McAuliffe (Barstool Sports) and things get EXTREMELY gay! Below is the recipe featured in today’s episode:

Ingredients: 2 pounds ground chicken, 1 red onion - diced, 1 red bell pepper - diced, 4 sticks of celery - diced, 1 large carrot - shredded, 1 cup red cabbage - diced, 2 cups shiitake mushrooms - chopped, 1 tablespoon grated ginger, 4 cloves garlic - crushed, 2 sliced scallions + more for garnish, 1 jalapeño or Fresno chili - thinly sliced, 1 bunch cilantro, 1 large head of butter lettuce, 2 tablespoons of avocado oil, a ¼ cup of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of peanut or almond butter, Sriracha to taste, a ¼ cup peanuts, crushed for garnish.

Directions: In a skillet, add avocado oil and ground chicken. Cook until no longer pink. Add red onion, ginger, and garlic; sauté till softened. Add mushrooms, cabbage, bell pepper, celery, and sauté. Add sesame oil, soy sauce, and peanut butter to a bowl and whisk until blended. Add sauce to skillet and sauté until all vegetables are cooked. Serve with Boston lettuce leaves and garnish with cilantro scallions, Fresno chilies, and chopped peanuts.

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In the pantry this week is Bradford Knight, a beauty industry veteran who’s worked on various TV shows including The Martha Stewart Show and Who Wants To Be A Millionaire. Bradford shares a hookup story that’ll curl your toes!

Ingredients: King Arthur Cake Flour, baking powder, baking soda, kosher salt, sugar, butter, buttermilk, eggs, vanilla extract, whole pecans (toast and chop), maple syrup, frozen cherries.

Directions: In a large bowl, whisk together the dry ingredients. 2 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2-3 tablespoons of sugar. In a second bowl, mix together 1¾ - 2 cups of buttermilk, 3 eggs, a ½ cup (one stick) of butter, 1 teaspoon of vanilla.

Mix the wet ingredients into the dry ingredients until it’s combined and smooth; a few tiny lumps are okay. Do not over mix the batter because it will cause gluten to form and create tough waffles. Set the batter aside to rest while the waffle maker heats. When the waffle maker is ready, pour a ½ cup of batter and add approximately 2 tablespoons of toasted, chopped pecans on top. The waffle will be ready once the steam from the waffle maker comes to a near stop.

For cherry maple syrup, heat 1 cup of maple syrup and ½ a cup of frozen cherries on medium in a small saucepan until the syrup lightly bubbles. Take the pan off the heat, steep for 30 minutes to an hour before preparing/serving waffles.

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In the pantry this week is Michael Muñoz, host of In Yo Mouth. Michael shares a hookup story that finds himself burning his bed sheets! Plus, Joey and Michael play a rousing game of F*ck, Marry, Kill with food. Below is the recipe featured in today’s episode...

Ingredients: palm noodles or zucchini noodles, capers, 1 lemon, couple cloves of garlic - grated, chopped dill, can of tuna, red pepper flakes, small nub of fresh ginger - peeled and grated, tsp. of dijon, mustard greens or baby kale, salt, fresh cracked pepper.

Directions: On medium heat, add noodles to a saucepan, then slowly integrate the other ingredients. Mix until warm and greens are soft.

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In the pantry this week is Diana Edelman, founder of Vegans, Baby. Diana shares her “party of one” meal: mac 'n' cheese. Plus, Joey does some sexy ASMR! Below is the recipe featured in today’s episode...

Ingredients: nectarines, peaches, plums, vanilla bean ice cream, balsamic glaze, chopped pistachios, Smoked Maldon Salt or flaky sea salt, avocado oil.

Directions: Cut your stone fruit into wedges. Lightly brush the grill pan or grill grates with avocado oil. Grill fruit on both sides until char marks are visible and the fruit has softened. Top vanilla bean ice cream with fruit, balsamic glaze, chopped pistachios, and flaky sea salt.

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In the pantry this week is Danny Romanello, host of Barely Bearable. Danny shares how a rogue toenail clipping ended a hot hookup. Plus, Joey reads his Hinge messages!

Ingredients needed for this episode’s recipe: 3 tablespoons olive oil, 1 garlic clove minced, 1 tablespoon plus two teaspoons red wine vinegar (divided), 1 tablespoon plus 1 teaspoons dried oregano (divided), 1 teaspoon dried dill, ½ teaspoon salt, ¼ teaspoon black pepper, 1 pound skinless chicken breasts, red onion, goat cheese Kalamata olives (no pits), romaine lettuce, balsamic vinaigrette dressing.

Directions: In a medium bowl, mix ¼ cup olive oil, garlic, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, dill, salt and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 4 hours. Preheat a grill or grill pan to medium/high heat. Remove chicken from marinade, letting excess drip off. Cook chicken until lightly charred, 5-6 minutes per side. The thickest part should be 165°F internal temperature. Remove from heat and let cool before slicing.

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