Dinner Sisters

 Longtime listeners, or any listener if we’re being honest, know that we’re unapologetic bean lovers. We’ll have them as a salad, a side dish, or just a big pot to eat throughout the week. Fall is when we really embrace our love affair with legumes and this episode is all the way in. We also lean into the Instant Pot this week with green beans and a lentil and rice dish. Both of which we loved for the ease of use and the savory flavor of the recipes. Soup is also on the menu with a wild rice and white bean dish that is deeply satisfying and vegan to boot. Maybe you don’t love beans as much as we do, but we think you’ll find a recipe to crush on this week.  

For the recipes and full show notes, visit our website: 

https://dinnersisters.com/2021/09/27/episode-208-autumn-beans/

Support the show

 Longtime listeners, or any listener if we’re being honest, know that we’re unapologetic bean lovers. We’ll have them as a salad, a side dish, or just a big pot to eat throughout the week. Fall is when we really embrace our love affair with legumes and this episode is all the way in. We also lean into the Instant Pot this week with green beans and a lentil and rice dish. Both of which we loved for the ease of use and the savory flavor of the recipes. Soup is also on the menu with a wild rice and white bean dish that is deeply satisfying and vegan to boot. Maybe you don’t love beans as much as we do, but we think you’ll find a recipe to crush on this week.  

For the recipes and full show notes, visit our website: 

https://dinnersisters.com/2021/09/27/episode-208-autumn-beans/

For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers.

From Harper Collins:
Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis’s A Platter of Figs, Michael Anthony’s The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook’s bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors’ Hall of Fame. Dorothy was the first woman ever named Adweek’s Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.

Support the show

For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers.

From Harper Collins:
Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-winning cookbooks, including David Tanis’s A Platter of Figs, Michael Anthony’s The Gramercy Tavern Cookbook and V is for Vegetables, and Michael Solomonov and Steven Cook’s bestselling Zahav and Israeli Soul. In 2018, she was honored with induction into the American Society of Magazine Editors’ Hall of Fame. Dorothy was the first woman ever named Adweek’s Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman.

You all know our love of a platter salad. Surely by this far into the podcast we’ve featured at least a dozen. Which makes this cookbook review a natural fit for us: Saladish by Ilene Rosen. An interior designer turned professional chef, she’s a salad wizard who creates colorful, interesting, and super delicious salads of all types. You won’t find a run-of-the-mill Caesar salad in here. Instead, she’ll have you toasting curry leaves for roasted cucumbers or using three mustards in a potato salad. A little extra work, but you just might find it was worth it. For a platter salad, we’re all in. 
https://dinnersisters.com/2021/09/19/episode-207-saladish/

Support the show

You all know our love of a platter salad. Surely by this far into the podcast we’ve featured at least a dozen. Which makes this cookbook review a natural fit for us: Saladish by Ilene Rosen. An interior designer turned professional chef, she’s a salad wizard who creates colorful, interesting, and super delicious salads of all types. You won’t find a run-of-the-mill Caesar salad in here. Instead, she’ll have you toasting curry leaves for roasted cucumbers or using three mustards in a potato salad. A little extra work, but you just might find it was worth it. For a platter salad, we’re all in. 
https://dinnersisters.com/2021/09/19/episode-207-saladish/

Hot, Charred Cherry Tomatoes in Cold Yogurt, Garlicky Greek Yogurt Pasta with Sauteed Lentils and Chickpeas, and Smoky and Spicy Yogurt Marinated Chicken Kebabs

In the past decade, yogurt in the United States has really hit it big. Now that we all have that tub of yogurt in the fridge, what to do with it? Good news, we have three recipes that use yogurt in all sorts of savory ways. Ottolenghi’s charred tomatoes are an unexpected and stellar pairing with salted yogurt. Pasta is included, of course, in a vegetarian dish with chickpeas, lentils and a yogurt sauce. Last we have a delicious yogurt marinade that was smoky and spicy, perfect for chicken kebabs. Not to say that a bowl of yogurt and granola doesn’t hit the spot, but this week we have a few alternatives.  

http://dinnersisters.com/2021/09/13/episode-206-a-carton-of-yogurt/

Support the show

Hot, Charred Cherry Tomatoes in Cold Yogurt, Garlicky Greek Yogurt Pasta with Sauteed Lentils and Chickpeas, and Smoky and Spicy Yogurt Marinated Chicken Kebabs

In the past decade, yogurt in the United States has really hit it big. Now that we all have that tub of yogurt in the fridge, what to do with it? Good news, we have three recipes that use yogurt in all sorts of savory ways. Ottolenghi’s charred tomatoes are an unexpected and stellar pairing with salted yogurt. Pasta is included, of course, in a vegetarian dish with chickpeas, lentils and a yogurt sauce. Last we have a delicious yogurt marinade that was smoky and spicy, perfect for chicken kebabs. Not to say that a bowl of yogurt and granola doesn’t hit the spot, but this week we have a few alternatives.  

http://dinnersisters.com/2021/09/13/episode-206-a-carton-of-yogurt/

Join Dinner Sisters cookbook editor, Tara Carter, and food blogger + TV personality Dina Deleasa-Gonsar as they talk about home cooking.

Dina is the creator of popular food blog Dish It Girl , which provides recipes to take the intimidation out of creating a delicious meal.  You might recognize Dina from her time on the E! Network show "Married to Jonas" where she appeared alongside her sister, showing a look into their family, but her true passion shines when she's in the kitchen. 

Support the show

Join Dinner Sisters cookbook editor, Tara Carter, and food blogger + TV personality Dina Deleasa-Gonsar as they talk about home cooking.

Dina is the creator of popular food blog Dish It Girl , which provides recipes to take the intimidation out of creating a delicious meal.  You might recognize Dina from her time on the E! Network show "Married to Jonas" where she appeared alongside her sister, showing a look into their family, but her true passion shines when she's in the kitchen.