Dinner Sisters

Simple Fall Slaw, Slow Cooked Winter Squash with Sage and Thyme, and Twice Baked Sweet Potatoes with Maple and Walnuts
Everyone knows the best part of Thanksgiving are the sides. Maybe you’re a sweet potato person, grabbing a bit of that marshmallow goodness. Or green bean casserole is the dish that makes your holiday. Not even mentioning the Great Stuffing vs. Dressing debates. This week we have a few new offerings to add to your holiday rotation. Thanksgiving sides that are fresh, festive, and worthy of a place at your table.Support the show (https://www.patreon.com/dinnersisters)

Priya Krishna, author of Indian-ish shared with us a bit about why she wrote the book and gave us a great tip for using Chhonk in your weeknight cooking. We were thrilled to have her send in this tip and loved her cookbook. You can listen to our full review in Episode 88.

https://dinnersisters.com/2019/11/11/cookbook-indian-ish/

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Priya Krishna, author of Indian-ish shared with us a bit about why she wrote the book and gave us a great tip for using Chhonk in your weeknight cooking. We were thrilled to have her send in this tip and loved her cookbook. You can listen to our full review in Episode 88.

https://dinnersisters.com/2019/11/11/cookbook-indian-ish/Support the show (https://www.patreon.com/dinnersisters)

Cooking from Priya Krishna’s Indian-ish was just a treat. Learning about her family’s immigrant story through food was funny, fascinating, and ultimately delicious. We ended up in awe of her power-project manager mom, the author of the recipes and the heart of the book. We chuckled and then were very interested in the methods of her yogurt-obsessed father. But most of all, we cooked and cooked and cooked from her recipes, brought in by her writing and staying for the flavor. All of us agreed, this cookbook is perfect for those just trying to make Indian food for the first time or those who are looking to make Indian flavors part of their regular dinner rotation. No matter why you pick Indian-ish up, we think you’ll love it.

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Cooking from Priya Krishna’s Indian-ish was just a treat. Learning about her family’s immigrant story through food was funny, fascinating, and ultimately delicious. We ended up in awe of her power-project manager mom, the author of the recipes and the heart of the book. We chuckled and then were very interested in the methods of her yogurt-obsessed father. But most of all, we cooked and cooked and cooked from her recipes, brought in by her writing and staying for the flavor. All of us agreed, this cookbook is perfect for those just trying to make Indian food for the first time or those who are looking to make Indian flavors part of their regular dinner rotation. No matter why you pick Indian-ish up, we think you’ll love it.Support the show

This week we’re doing a special book review pro tip, talking about the fantastic Pasta Friday book by Allison Arevalo. Allison has a great story she told in the book about how her Pasta Friday tradition started: she had just sold her shares in a business - a successful restaurant in Oakland called Homeroom, her son needed a risky surgery and her sister was battling stage 4 cancer. The only time she felt better and stopped worrying was when she was cooking for friends, so she decided to host pasta Friday at her house every week. She started an email list and was off. After a year of cooking, she decided to share her pasta friday recipes with all of us in this book. It’s an ode to cooking as community building and a celebration of living life to its fullest with family and friends. And pasta, lots and lots of pasta.

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This week we’re doing a special book review pro tip, talking about the fantastic Pasta Friday book by Allison Arevalo. Allison has a great story she told in the book about how her Pasta Friday tradition started: she had just sold her shares in a business - a successful restaurant in Oakland called Homeroom, her son needed a risky surgery and her sister was battling stage 4 cancer. The only time she felt better and stopped worrying was when she was cooking for friends, so she decided to host pasta Friday at her house every week. She started an email list and was off. After a year of cooking, she decided to share her pasta friday recipes with all of us in this book. It’s an ode to cooking as community building and a celebration of living life to its fullest with family and friends. And pasta, lots and lots of pasta.Support the show (https://www.patreon.com/dinnersisters)

For our second pasta night (Only two so far? I’m shocked.), we’re steering closer to Italy than before. We have recipes for homemade noodles, called pici, that are as satisfying to make as they are to eat. Or make a super quick pasta with chickpeas based off of Rome’s most iconic dishes, pasta e cici. Rounding it out, we have Lidia Basitanich’s recipe for Ziti with Sausage, Onions, and Fennel. Hers is a one skillet meal that tastes like it simmered all day, without the actual hours at the stove. Break out of your marinara sauce routine with any of these Italian pasta dinners.

Find our complete shownotes and links to all of the recipes at: https://dinnersisters.com/2019/11/04/italian-pasta-night/

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For our second pasta night (Only two so far? I’m shocked.), we’re steering closer to Italy than before. We have recipes for homemade noodles, called pici, that are as satisfying to make as they are to eat. Or make a super quick pasta with chickpeas based off of Rome’s most iconic dishes, pasta e cici. Rounding it out, we have Lidia Basitanich’s recipe for Ziti with Sausage, Onions, and Fennel. Hers is a one skillet meal that tastes like it simmered all day, without the actual hours at the stove. Break out of your marinara sauce routine with any of these Italian pasta dinners.

Find our complete shownotes and links to all of the recipes at: https://dinnersisters.com/2019/11/04/italian-pasta-night/Support the show (https://www.patreon.com/dinnersisters)

Upgrade your Instant Pot experience with some tips and tricks from our listeners. Learn how to get your pot to seal a little more quickly and easily. Or upgrade your lid for better storage. We also learned about a place to put that bulky lid and a way to cook two meals at once. Upgrade for sure!

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