Angela and I hope to get you in the mood for soup season! I had the pleasure to follow her Great Aunt’s recipe for Italian Wedding Soup, which was silky and delicious. While my recipe was a little more simple, Angela had a lot going on in her kitchen, tackling the multiple steps behind Firey Seafood and Andouille Gumbo. Which packed a punch!

Disclaimer: Angela speaks to how she received her third-degree burns, if this is something you would prefer to skip please stop at 28:02 and resume at 29:42

Recipe: https://bit.ly/3gTzdRo 

Music by: Chris Haugen

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Angela and I are mixing together of fresh nectarines, honey, vodka, with a splash of champagne to create a drink fit for a queen bee, Bubbly Bumble Bee. Angela also speaks to the role dance and the arts have played in her life, explaining the importance of movement as a means to reconnect with her own body and reclaim it.

Recipe: https://bit.ly/3gTzdRo 

Music by: Chris Haugen

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I get to test my hand at one of the recipes that got Andrea started on her culinary exploration of Thai cuisine, Yum Kai Dao (Fried Egg Salad). She offers substitution tips for ingredients not easily accessible in big-box grocery stores. Andrea settled on Gingered Carrot Soup, with flavors that caught her eye and can be served hot or cold.

Recipe: https://bit.ly/30q5daY 

Palm Sugar: https://bit.ly/3iROljx 

Music by: Chris Haugen

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My guest, Andrea, and I are hitting topics from our going out go-to’s, to our hungover cravings, to bar equipment substitutions. Don't have a jigger? No problem! And of course, we are whipping up a cocktail that will give you some relief from these hot summer days, a Boozy Mango Tea.

Recipe: https://bit.ly/30q5daY 

Music by: Chris Haugen

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In part two we are diving into pasta dishes so bring on the carbs. I sent Kelly Eggplant, Garlic, and Herb Pasta, a recipe from Better Home and Garden that my Mom-mom sent me in the mail. And I tackle Roasted Cauliflower and Brown Butter Noodle Bowl, straight from an America’s Test Kitchen cookbook that Kelly worked on. Why is one pasta and one a noodle bowl you may ask? Listen to Part 2 to find out!

Recipes: https://bit.ly/2CiENht 

Music by: Chris Haugen

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HOLD THE PHONE! This episode’s guest, Kelly, works for America’s Test Kitchen (ATK) on the book team! Join us as she drops some knowledge as to how recipes go from the test kitchen to the books that line our shelves. And once she finds her blender, join us in a virtual cheers with our featured cocktail, Blackberry-Sage Martinis. 

Recipes: https://bit.ly/2CiENht 

Music by: Chris Haugen

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ATK: https://www.americastestkitchen.com/

Hopefully, you have made room for dessert because Veronica and I return to dive into two recipes that are going to satisfy your sweet tooth. If only we were able to teleport these flavors because we have Naleśniki and Rhubarb Shortbread on the menu. 

Recipes: https://bit.ly/3fkRiHV 

Music by: Chris Haugen

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Butter your baking pans because these two ladies are about to tackle desserts! In part one, we introduce our recipes and break down our beverage, a Grapefruit Thyme Spritz. Veronica is diving into Rhubarb Shortbread with homemade jam and I am attempting a dessert near and dear to her heart, her mom’s Naleśniki (a type of Polish crepe). 

Recipes: https://bit.ly/3fkRiHV 

Music by: Chris Haugen

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Siblings in the kitchen are bound to result in a few squabbles and cooking over Zoom brought on a set of challenges. Buckle in for numerous rants, a brush with fire, and two delicious sandwiches; Alton Brown’s Lamb Gyros on homemade naan and Paula Deen’s Portobello Mushroom Burgers.  

Recipes: https://bit.ly/2XsgBQQ

Music by: Chris Haugen

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After a long absence, the pod is back, bringing you sizzling recipes and classy cocktails from a safe distance. On the docket: a traumatizing encounter with pie, a plan of what is to come, and a look at what has been going on.  

Avoid the Quarantine Blues: https://bit.ly/35UDuQB 

The recipe I tried: Milk Bar’s Banana Cream Pie https://bit.ly/3bypf5v 

Music by: Chris Haugen

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