Dinner SOS by Bon Appétit

Bon Appétit

Your Dinner Cheat Sheet

  • 34 minutes 40 seconds
    I Need to Feed My Friend Group

    Maggie invited a group of old friends to her small Upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers, and 3 dogs... for a week! This is, admittedly, Chris's nightmare. Enter: Sarah Copeland and Anna Stockwell, Upstate entertainers extraordinaire! They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress.


    Recipes & Links:

    Magic Pork Shoulder

    Dinner is Best Served Cold

    Cold Roast Salmon

    Chocolate Chip Cookies for Modern Times


    Sarah's cookbook, Every Day Is Saturday

    Anna's cookbook, For the Table

    16 July 2024, 9:00 am
  • 33 minutes 35 seconds
    I Need Crisp, Briny Pickles

    10 years ago, Jenny had a half-sour pickle from Zingerman's Deli in Ann Arbor, MI... and it was life-changing. But Jenny lives in North Carolina. She hasn't been back to Michigan, and attempts to recreate the signature half-sour crunch in her own kitchen have been unsuccessful. Chris enlists BA resident fermentation enthusiast Amiel Stanek (with a special appearance by Zingerman's cofounder Ari Weinzweig) to concoct a "recipe" that'll have Jenny enjoying crisp, barely-pickled half-sours all summer long.

    9 July 2024, 9:00 am
  • 51 minutes 5 seconds
    The Splendid Table: Priya Krishna’s Kitchen Adventures and Snacking Bakes with Yossy Arefi

    Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam.


    This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon


    Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  


    If you’d like to hear more episodes of “The Splendid Table” you can learn more at splendidtable.org and listen wherever you get your podcasts.

    2 July 2024, 9:00 am
  • 28 minutes 42 seconds
    Why Am I So Scared of My Instant Pot?

    Jennifer and her husband are busy—they spend their weekends occupied taking their 3 dogs to agility competitions—and Jennifer suspects her Instant Pot would help her make dinner quicker and tastier. The only problem? She's terrified of it. So Shilpa and Chris join forces to help Jennifer conquer her fears and take advantage of her electric pressure cooker.


    Recipes & Links:

    Instant Pot Pork Carnitas

    Pork Spareribs with Jammy Barbecue Sauce

    Instant Pot: Summer Cooking Hero

    25 June 2024, 9:00 am
  • 33 minutes 25 seconds
    Vacation Cooking for a Crowd (Rerun)

    Lale Arikoglu is an expert traveler. And she’s headed out of town with friends, where she’ll need to make dinner in a vacation home. Faced with a flurry of dietary restrictions, she turned to Dinner SOS for some direction.


    Recipes & Links

    Sesame Tofu with Broccoli 

    Peanut Butter Noodles with Cucumbers

    Easy Fish Tacos with Spicy Sauce 

    Chipotle-Crusted Cauliflower Tacos

    Sizzling Turmeric-Dill Fish Tacos 


    What to Pack for Vacation Cooking 

    18 June 2024, 9:00 am
  • 28 minutes 57 seconds
    I Need a Better Bean

    Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka Justine_Snacks, bean enthusiast, to help Teddy get hip to the humble bean.


    Recipes mentioned:

    Brothy Pasta with Chickpeas

    Gochujang Brothy Beans

    Breaded Beans

    Brothy Beans

    Pasta e Fagioli with Escarole

    11 June 2024, 9:00 am
  • 22 minutes 57 seconds
    Carla Hall Talks Juneteenth

    Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. 


    Recipes Mentioned:

    Hibiscus, Orange, and Vanilla Agua Fresca

    Ruth's Lima Beans with Smoked Turkey Tail

    Brown Butter Peach Cobbler

    Lemon-Pepper Catfish Nuggets with Pepperoncini Dip

    Glazed Funnel Cake with Fruit Confetti

    6 June 2024, 10:00 am
  • 32 minutes 39 seconds
    I Need Lots of Protein

    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 Roast

    Burnt Orange and Coriander Roast Pork


    Check out Dan's Cookbook Let's Eat wherever books are sold.

    4 June 2024, 9:00 am
  • 33 minutes 21 seconds
    I Need BBQ Expertise

    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.

    28 May 2024, 9:00 am
  • 37 minutes 54 seconds
    I Need Delicious Korean Food

    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 Spirit

    Clean-Out-the-Fridge Kimchi

    Gochujang Recipes That Pack a Fruity, Spicy Punch

    21 May 2024, 9:00 am
  • 33 minutes 38 seconds
    I Need to Feed My Kids... Without Losing My Mind

    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.

    14 May 2024, 9:00 am
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