Healthyish editor Amanda Shapiro chats with Basically editor Sarah Jampel about the latest recipe for her column, The Not Depressing Vegetarian. It's a creamy vegan pasta made with canned beans—and it's delicious. This got us thinking: How else does Sarah employ the weeknight, protein-packed, shelf-stable staple? After that, Alex Delany is on for a round of what we’re calling Over/Under, a rapid-fire round of hot takes on food, TV shows, and more.
    
Get the recipes from this episode:
Pantry Pasta with Vegan Cream Sauce
Aloo Chat
Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas
Marinated Mixed Beans
Smashed Chickpeas on Toast with Harissa Yogurt
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Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help.  Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner. Call in with your own dinner emergencies—no problem is too big or too small! For the recipes featured in Dinner SOS and more, head to bonappetit.com or download the new Epicurious App in the iOS App Store. You can find episodes of our previous podcast, Food People, here.

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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 RoastBurnt Orange and Coriander Roast PorkCheck out Dan's Cookbook Let's Eat wherever books are sold.

I Need Lots of Protein

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.

I Need BBQ Expertise

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 SpiritClean-Out-the-Fridge KimchiGochujang Recipes That Pack a Fruity, Spicy Punch

I Need Delicious Korean Food

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.

I Need to Feed My Kids... Without Losing My Mind

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 DatesWhole Head of Roasted Cauliflower with Garlicky Tahini SauceSesame Caesar SaladBroccoli Caesar

Episode 260: Creamy Vegan Pasta...and Other Ways to Turn Beans Into Dinner

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