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 her...
George has heard that quinoa is a high-protein superfood, but he's never been able to cook it right. Chris and Shilpa step up to help answer the question behind his SOS. See, while quinoa is higher-protein than other grains, there are better options when it comes to plant-based protein. So Chris and Shilpa try to get George on board with lentils and tofu—two plant-based protein sources that pack more of a punch.Recipes & Links:Glazed Sweet Potatoes with LentilsJust-Keeps-Getting-Better Lentil SaladSoy and Scallion Tofu Bowl
Learn about your ad choices: dovetail.prx.org/ad-choices
--------
27:39
Back to Basics: The Cooking Mindset
Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct when something goes wrong. They also answer a grab bag of sliiightly more advanced questions to help listeners with everything from salt to the perfect batch of pancakes.Recipes & Links:BA's Best Chocolate Chip CookiesLazy Day Pancakes
Learn about your ad choices: dovetail.prx.org/ad-choices
--------
43:17
Back to Basics: Mastering Sauces
Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples. Recipes & Links:The Five Mother SaucesMake 'Em Sweat (Veggies, That Is)It's Time to Stop Making These Garlic Common Mistakes and Start LivingHow to Make a Pan SauceOrange-Wine-Braised Chicken ThighsDark and Stormy–Braised Pot RoastHow to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More
Learn about your ad choices: dovetail.prx.org/ad-choices
--------
38:28
Back to Basics: The Perfect Pot of Rice (Or Any Other Grain You Can Think Of)
Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the package directions might be the reason behind a bad batch. Plus, Kendra makes the case for her favorite quick grain and dissects when it's time to pull out the colander and just cook your grains like pasta.Recipes & Links:The Perfect Pot of RiceThere are 40,000 Types of Rice in the World—Here's How to Pick the One You NeedDo You Need to Rinse Your Rice?Kokuho Rose Rice21 Typles of Whole Grains and Pseudo Grains and How to Cook Each OneBulgur is the Whole Grain for Busy People One-Pot Salmon and Shiitake RiceKendra's Crispy Rice Method
Learn about your ad choices: dovetail.prx.org/ad-choices
--------
36:45
Back to Basics: Conquer Protein
Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, from juicy chicken breast to tender steaks and delicate seafood. Grab your meat thermometer and kosher salt; we're diving in!15 Ways to Make Your Fresh-Off-the-Grill Steak Even BetterHow to Roast a Chicken: The Ultimate Recipe, Tips, and MoreThe Optimal Temperature for Every Part of a ChickenThermoworks Thermapop ThermometerWhat Is Salsa Verde? 4 Types to MemorizeHow to Make Beurre Blanc (Because Everything Tastes Better with Butter)Chicken PiccataShrimp ScampiShrimp and Basil Stir-Fry
Learn about your ad choices: dovetail.prx.org/ad-choices
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.
New Zealand