Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck, the cookbook author behind Salad Freak and Health Nut. The key? Rethinking what a salad can be. 

Recipes:

Cantaloupe, Cucumbers, Lime, and Mint

Watermelon Salad with Shiso, Plum, and Salt

Crunchy Beans

Liz has three young kids, and the process of getting everybody fed and out the door in the morning can be soul-crushing. So Chris and Ali Slagle (author of the excellent cookbook I Dream of Dinner So You Don't Have To) join forces to help Liz's family's mornings go from sour to sweet.

Recipes:

Granola Scones

Almond, Kale, and Banana Smoothie

Banana, Oat, and Date Smoothie

Get Up & Go Blueberry Date Cocoa Smoothie

Bonus Recipes:

Blueberry Spelt Muffins

Morning Glory Breakfast Cookies

Fully Loaded Carrot Muffins

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 

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

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

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.

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.

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

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.

Abby has a vegetable skeptic in her house. But it's not her two young children, it's her husband, Trent. So Chris enlists Top Chef Canada host and cookbook author Eden Grinshpan to help Abby find creative ways to make vegetables seem more appealing to Trent — and, by extension, their toddler. 

RECIPES:

Whole Roasted Broccoli with Romesco, Almonds, and Dates

Whole Head of Roasted Cauliflower with Garlicky Tahini Sauce

Sesame Caesar Salad

Broccoli Caesar

Nico and Natalie love cooking together. But since Natalie developed a dairy intolerance, cooking their favorite dishes just hasn't been the same. Chris and vegan chef Chrissy Tracey help Nico and Natalie navigate the world of dairy substitutes to satisfy their creamy cravings.

RECIPES

Vegan Cacio e Pepe

Chewy Date and Dark Chocolate Cookies

The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.

Recipes and Links:

Reverse Engineering (video series)

World of Wine (video series)

Recipes from the May issue

How to Party with Soju, Korea's Most Iconic Spirit

Garden Wedding

Sherry Colada

What Nonalcoholic Drink Matches Your Mood?

A Pickle Martini Is the Best Dirty Martini

NA Options We Tried:

Athletic Brewing Co Upside Dawn

Oddbird GSM

Almave Ámbar

Lyre's American Malt

Curious Elixers Curious #1

Bonbuz Bittersweet Citron

Three Spirit Nightcap

Kaitlin and her husband are food scientists — so you'd think they would have a creative solution for their lunch rut. But they're so bored of their midday go-to of yogurt and granola or hummus and veggies, they called up the experts for some work-from-home lunch help. Chris taps BA Food Editor Kendra to help Kaitlin fill her fridge with all the bits she'll need to make her weekday lunches feel delicious, not boring.

Recipes:

Herbed Chickpeas

Salmon Nicoise Salad

Egg Salad Tartines

Potato Salad with Mustard Sauce and Watercress

Summer Hand Rolls

Green Beans and Cucumbers with Miso Dressing.

You might know Michele Norris from her work as a journalist (including a decade-plus stint at NPR, where she co-hosted “All Things Considered”). You might know her from her Peabody Award-winning Race Card Project, or the two books she’s authored. Or you might know her as the host of the podcast Your Mama’s Kitchen. Michele joined Chris for a conversation about food memories and a mailbag full of listener questions all about hosting. 

Recipes:

Peggy King's Macaroni & Cheese

Broken Lasagna Pasta Salad

Crunchy Ramen Noodle Salad With Cabbage

Cast-Iron Roast Chicken With Crispy Potatoes

Slow-Roast Gochujang Chicken

Andy Garcia's Fricase de Pollo

Nonna Wambach's Pasta for Thousands

Egg Bhurji Strata

Fruit Salad

Gabe and her husband have befriended an American couple in Treviso, Italy, where they all live. In order to give them a taste of home, Gabe would love to cook her new friends an American meal. But what typifies American food? And how can she source the right ingredients in the Veneto? Chris enlists the help of Bon Appetit's resident Aussie, Adam Moussa, and sommelier André Mack of BA's World of Wine series, to figure out what Gabe should make. 

Recipes:

BA's Best Mac and Cheese

Skillet-Fried Chicken

BA's Best Fried Chicken Sandwich

BA's Best Apple Pie

Most weeks on the show, we help out home cooks who have had a kitchen fail. This week, the "fail" is coming from inside the test kitchen. Test Kitchen Editor Kendra Vaculin joins Chris to chat about the fraught recipe development process of Kendra's Foolproof Lemon Bars — which was caught on camera as part of our "How I Developed" video series. Chris and Kendra also share how the team works together in the Bon Appetit test kitchen to bring you recipes you'll be excited to cook at home.

The Recipe: Foolproof Lemon Bars

The Video: "Developing These Perfect Lemon Bars Nearly Broke Me"

Izzy and Nina are twin sisters who love to cook together. But while Izzy loves baking, Nina finds the precision it requires endlessly frustrating. So Izzy's got one more shot to get Nina to love baking with her. Chris and Shilpa come to their rescue, helping the sisters capture the joy of baked goods that taste even better from your own kitchen than from a bakery. 

The Recipes:

BA's Best Chocolate Chip Cookies

Pavlova

Chocolate Chip Cookie Bars

Chocolate Sheet Cake with Brown Butter Frosting

Gluten-Free Chocolate Cake 

Dan Pashman, of The Sporkful podcast, is somewhat of a pasta fanatic. In 2021, he invented the pasta shape Cascatelli (and documented the process on his show). Now, he's back with a cookbook, Anything's Pastable. He joined Chris to nerd out about pasta and answer some listener questions.

Recipes:

Cacio e Pepe

Baked Pasta Ideas

Ideas for Using Ground Meat

Shrimp Scampi

Soup Weather Inspiration

Bagna Cauda with Spring Vegetables

Erin is an accomplished baker who regularly makes both meringue and lemon curd. But when she tried a lemon meringue pie recipe last year, it turned into lemon meringue soup. Chris and Shilpa are on the case to help Erin figure out what went wrong and make a citrus pie that will hold its shape and delight her friends.

The Recipes:

BA's Lemon Meringue Pie

Cherry Lemonade Beach Pie

Triple Citrus Creamsicle Pie

Michelle loves all things French, and dreams of making the perfect Beef Bourguignon at home. But there's a slight issue: her husband has an intolerance to garlic and onions, the bedrocks of French flavor. Chris enlists the help of Chef Tanya Holland to teach Michelle how to develop deep umami flavors without alliums. 

The Recipes:

- Tanya's Chicken Fricassee

- Beef and Bacon Stew

- Red Wine and Soy-Braised Short Ribs

- Tuna Niçoise Salad

- Pissaladière

- Coq au Vin

For more French cooking techniques, Chef Tanya recommends:

- La Varenne Pratique

- Lulu's Provençal Table

Sarah's family loves pasta... almost too much. So she turned to Chris and Kendra for help finding vegetarian meals that bring more veggies and plant-based protein to the table. 

Recipes Mentioned:

Sheet-Pan Tomatoes and Feta with Chickpeas

Spring Orzotto

Crispy Tofu with Peanut Sauce

Brothy Pasta with Chickpeas

Black Pepper Tofu and Asparagus

Sesame Tofu with Broccoli

Broccolini and Walnut Pesto Pasta

Balsamic Mushroom and Sausage Pasta

Whether you're in a relationship or not, the question of what—and where—to eat on Valentine's Day can feel overwhelming. Out or in? Fancy or casual? Chris, Shilpa, and Kate solve this perennial dinner emergency once and for all. 

Dinner Ideas from Bon Appetit and Epicurious:

Valentine's Dinner Ideas That Make the Case for Staying In

Valentine's Day Dinners You'll Love

Chocolate Desserts for Pure Romance

Valentine's Day Desserts for Love at First Bite

Everything You'll Need to Make a Romantic Meal at Home

Twenty one countries make up Latin America—and within those countries lies myriad food cultures, recipes, and histories. This week, Women Who Travel host Lale Arikoglu chats with guest Sandra A. Gutierrez about her latest cookbook Latinísimo: Home Recipes from the Twenty-One Countries of Latin America, an encyclopedic exploration of the region through its dishes and the home cooks who make them. Plus, her travels in countries like Peru and Colombia, and insider tips for tracking down the best eats in a new city.

Today, we're sharing an episode from our friends at Milk Street Radio. Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history’s wildest dinner parties; Adam Gopnik reveals what your drink of choice says about you; we make Thai Coconut and Chicken Soup; and Cheryl Day returns to take your baking calls.

To hear more from Milk Street Radio, go to www.177milkstreet.com/radio

Kaylee inherited a tagine from her husband's family, but her first attempt to cook in it was a total fail. Chris enlists Leetal and Ron Arazi of New York Shuk to teach Kaylee about the Middle Eastern and North African flavors and cooking techniques she'll need to make incredible tagines, every time.

Recipes & Links:

• Braised Chicken with Harissa and Olives
• New York Shuk

Our caller this week, Maya, really thinks about how she cooks. She’s identified more than a dozen types of recipes that she knows she can rely on, and even adapt. But, she’s in search of more like these. She wants more meal frameworks that will allow her to think outside the bounds of following a recipe. So, Chris taps Claire Saffitz to help Maya discover more meal types to add to her repertoire.

Recipes featured in this episode:

CHRIS: One pan chicken thighs with burst tomatoes, harissa, and feta

CLAIRE: 

-Cold Noodles i.e.: Cold Miso-Sesame Noodles, Ramen with Steak and Sesame-Ginger Dressing, Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, Soba with Tofu and Miso-Mustard Dressing

- Cutlet & a Salad: i.e. Cutlet Story, japanese curry w Chicken Katsu

Tobi lives in the Alaskan interior, and her partner is an avid hunter, so they have a lot of game meat in their freezer — 90 pounds of moose meat, to be specific. So Chris, along with Elias Cairo of Olympia Provisions, helps Tobi to learn how the (moose) sausage gets made.

RECIPES & LINKS

Spicy Italian Sausage

Brad Leone and his Dad Make Venison Kielbasa

Olympia Provisions Cookbook

Making dough has left Eddie embarrassed on more than one occasion. He's tried making his own pasta and naan – he's even tried leavened flatbread. All these experiences left him confused and frustrated. But, Eddie has not given up yet, he still wants to be able to whip up pasta from scratch. Naturally, Chris enlists Shilpa's baking genius to boost Eddie's dough making skills and confidence. 

RECIPES & LINKS:

• Fresh Pasta with Buttered Tomatoes 
• More on the magic of the 50% hydration ratio 
• Check out last year's Noodle Package, including Three-Cup Chicken with Scissor Cut Noodles and Spicy Kimchi Sujebi

Winter cooking calls for low-and-slow braises, baking projects, and embracing ease and warmth. So Chris, Kendra, and Jesse are here to answer all your questions about cooking more cozily. 

RECIPES & LINKS

Brisket Bourguignon

Eggplant Biryani

Cheesy Roasted Cabbage Wedges

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Gremolata

Crispy Tofu with Peanut Sauce

Vegetarian Meatballs with Soy-Honey Glaze

Perfectly Creamy Potato Soup

Spiced Dal with Fluffy Rice and Salted Yogurt

Dal Palak

Coconutty Beans and Greens Stew

Pasta e Fagioli with Escarole

Brothy Pasta with Chickpeas

Simple Ribollita

"In the years since the pandemic began, the experience of dining out has been utterly transformed. Coveted tables now disappear seconds after they’re released, and influencers dictate what’s in demand—or even what’s on the menu. On this episode of Critics at Large, the staff writers Vinson Cunningham, Naomi Fry, and Alexandra Schwartz make sense of our new culinary landscape. The hosts are joined by Hannah Goldfield, who covers restaurants and food culture for The New Yorker. Together, they consider how TikTok is changing the way we eat, and how the rise of Resy has introduced a sense of scarcity and competition into the reservation game. 
Then, the critics discuss “Menus-Plaisirs - Les Troisgros,” a new Frederick Wiseman documentary about a Michelin-starred French restaurant that offers a very different, behind-the-scenes view of the labor and creativity that goes into fine dining. These examples raise the question of how to balance art with the experience that informs and surrounds it. One answer is found in venues that sidestep the hype, and that remind us of why we dine out in the first place. “I don’t need to feel this grand drama of struggle and triumph,” Schwartz says. “I simply want to feel welcomed.”"

Kathryn is a mom of four hoping to start a delicious, new Christmas morning tradition. So Chris and Shilpa Uskokovic team up to help Kathryn with the makeahead breakfast of her family's dreams.

RECIPES:

- Breakfast Crunchwrap for a Crowd

- Cowboy Breakfast Casserole with Sausage and Spinach

- Biscuits and Gravy

Ruby loves her role as the Christmas Dinner chef for her in-laws, but she's working with a range of dietary restrictions that makes choosing a festive menu difficult. Chris and Hana Asbrink put their heads together to help Ruby find recipes that satisfy everyone, so making this holiday dinner can remain a joyful endeavor year after year.

RECIPES:

- Confit Turkey with Chiles and Garlic

- Twice-Roasted Squash with Parmesan Butter and Grains

- Cheesy Roasted Cabbage Wedges

- Brisket Bourguignon

- Soy-Braised Brisket

Inés Anguiano, Rachel Gurjar, and Kendra Vaculin join Chris to talk about what they love and don't love about cookies, plug their favorite cookies developed in the Test Kitchen this year, and answer some listener questions!

THE COOKIES:

- Rachel's Chile-Cheese Cookies

- Kendra's Matcha Swirl Spritz Cookies

- Inés's Baklava Sugar Cookies

- Jesse's S'mores Sandwich Cookies

- Hana's Tiramisu Snowball Cookies

- Zebra-Striped Shortbread Cookies

- Anything Goes Biscotti

Check out the whole Cookie Swap package here!

A short, bonus episode with some dispatches from your Thanksgivings!

In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food. 

Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Check out yesterday's episode for even more listener questions.

THE RECIPES:

- A Kosher, Meatless Thanksgiving: Roasted Salmon with Citrus Salsa Verde, Foolproof Fish with Spiced Chickpeas, Creamy Yukon Golds with Crispy Potato Skins, Simple-Is-Best Stuffing

- Pie Crust SOS: French Silk Pie, Simply Brilliant Banoffee Pie, Buttermilk Pie, Chess Pie, Apple Pandowdy, Actually Perfect Pie Crust

- Non-traditional Thanksgiving Cookoff: Kale and Cucumber Salad with Roasted Ginger Dressing, Roasted Carrots with Creamy Nuoc Cham Dressing, Stuffing Fried Rice, Cornmeal Bao with Turkey and Black Pepper Sauce, Creamed Onions Alla Vodka, Teriyaki-Style Brussels Sprouts, Sour Cream and Onion Hasselback Potatoes, Raw Cranberry and Fuyu Persimmon Relish, Cranberry Date Relish with Ginger

- Chicken for Thanksgiving: Double-Garlic Roast Chicken with Onion Gravy, Shawarma Roast Chicken with Shallots and Lemons, Miso-Butter Roast Chicken with Acorn Squash Panzanella, Chicken Under a Skillet with Lemon Pan Sauce

Chris, Maggie Hoffman, Jesse Szewczyk, and Kate Kassin spent an afternoon on the Dinner SOS Hotline, helping listeners like you solve their Thanksgiving emergencies. Don't forget to come back tomorrow for part 2!

THE RECIPES:

- Appetizers: Kombu Celery, Hurricane Chips, Shrimp Cocktail with Green Cocktail Sauce or Old Bay Remoulade

- Dairy Free Desserts: Vegan Pie Crust, Vegan Pumpkin Pie, Chocolate-Almond Fridge Fudge

- Thanksgiving for Two: Make-Ahead Turkey, Confit Turkey with Chiles and Garlic, Pomegranate-and-Honey-Glazed Duck with Rice, Chile-Vinegar-Marinated Cornish Game Hens

- Thanksgiving by Train: Buttery Milk Buns, Make-Ahead Dinner Rolls

- Kidsgiving: Creamy Mushroom Lasagna, Twice-Roasted Squash with Vanilla, Maple, and Chile, Squash and Caramelized Onion Tart, Cheesy Roasted Cabbage Wedges

- Thanksgiving by Car: Maple Roasted Carrots, Harissa-and-Maple Roasted Carrots, Infinity Cocktails

John has a lot at stake this Thanksgiving. Just last year, his mother-in-law granted him permission to host the holiday—and he hit it out of the park. But anxious to keep his standing as the family's Thanksgiving host, John turned to Dinner SOS for some help perfecting his already perfect meal.

The Recipes:

Expertly Spiced and Glazed Roast Turkey

Simple is Best Stuffing

Buttery Milk Buns

Actually Perfect Pie Crust

Porchetta-Style Roast Turkey Breast

Our guest this week is Maria Bamford. She's a comedian and author with a culinary vision for farm cake. Chris calls on Epicurioius Food Editor Jesse Szewczyk to help turn Maria's vision for farm cake into a recipe she can actually bake at home.

Our farm cake recipe was based on:

Extra-Corny Corn Muffins

For more info on how we adapted them into farm cake, check out our Episode Recap

In this special, live recording of Dinner SOS, Chris Morocco and Shilpa Uskokovic are joined by food writer Suresh Doss, and by cookbook author and host of Top Chef Canada Eden Grinshpan at Toronto's Hot Docs Podcast Festival. They dive into the city's vibrant food scene and take audience questions.

Recipes Mentioned:

Just-Keeps-Getting-Better Lentil Salad

Pav Bhaji with So Much Butter

Cheesy Roasted Cabbage Wedges

Big-Flavor Broccoli

Fall-Apart Caramelized Cabbage

Soy and Scallion Tofu Bowl

Roasted Sweet Potatoes with Triple-Cream Cheese

Megan travels a lot for work and keeps finding herself in the same spot: home from a trip, wanting to reset with a healthy home-cooked meal, but never being able to execute it well. Chris calls on Associate Food Editor Rachel Gurjar to help Megan figure out a low-lift plan for getting back on track after travel.

The Recipes:

Tahini-Ranch Dressing

Fiery Red Curry Chicken Salad

Cait often devotes her weekends to hours in the kitchen. And when she's done cooking, she says the meals feel like restaurant quality. But now, she's looking to bring that feeling into her weeknights. So, Chris enlists the help of Kendra Vaculin to give Cait's weeknight cooking that "chefy" quality she's been missing.

The Recipes:

From Chris: Meatball Soup with Beef Stew Vibes, Gorgeous Green Shrimp

From Kendra: Everything-Spice Fish with Tomato Salad, Creamy Spinach and Chickpeas

Our guest Maddy has never even tried a carrot. Her ultimate goal is to be able to sit down at a restaurant and find more than one option appealing, and to shed the title of "pick eater." Chris taps Executive Editor Sonia Chopra to help Maddy face her food fears.

Recipes featured in this episode:

From Sonia, Jammy Onion and Miso Pasta, Morning Glory Baked Oatmeal, quesadilla with cheese and black beans. From Chris, Confetti Rice with Chicken in Spicy Garlic Broth, Cod with Soy-Caramalized Onion and Potatoes

Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Brian and Claire are newlyweds looking for more fish recipes. Specifically, salmon recipes. Salmon is their favorite, but they cook it so frequently, they're on the verge of growing tired of it. Can Shilpa and Chris help the couple keep salmon at number 1?

RECIPES:

From Chris: Sushi Rice with Miso-Caramel Glazed Salmon, Cod with Scallion-Sesame Butter

From Shilpa:

Crackly-Chewy Rice Paper Salmon Rolls, Hot-Smoked Salmon Noodle Salad, Brothy Coconut-Mustard Fish

Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Bon Appetit's Restaurant Editor Elazar Sontag joins Chris in studio to talk about BA's 2023 Best New Restaurants List, how he at time (seriously) had seven meals in one day, and what it feels like when you are eating at what will become a restaurant on the list.

Click here for recipes from some of this year's Best New Restaurants.

Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

This summer, Dinner SOS has you covered. Chris & Shilpa share their hot takes on cooking in the heat (AC required, obviously), plus what produce is overrated and what's under-celebrated. And stick around for answers to listener questions about using CSA produce, grilling, jaggery, and non-dairy options for tender, juicy chicken marinades.

RECIPES & LINKS:

Shilpa's Feel Good Food Plan

Basil Chicken Stir Fry

Grilled Asparagus with Tahini Super Sauce

Grilled Squash with Nuoc Cham Chimichurri

Tahini-Ranch Dressing

Grilled Party Salmon with Green Romesco

Grilled Shrimp with Turmeric Mojo Sauce

Bulgogi Tofu Burgers

Honey-Glazed Rib-Eye Steaks

Sake-and-Soy-Braised Pork Belly

Sweet and Sticky Grilled Chicken

Sprite-Grilled Chicken Skewers

Ginger Beer and Mustard Pork Chops

Soy-and-Cola-Marinated Steak

Lale Arikoglu is an expert traveler. And she’s headed on vacation with friends, where she’ll need to provide dinner one evening. Faced with a flurry of dietary restrictions, she turned to Dinner SOS for some direction.

RECIPES:

From Chris: Sesame Tofu with Broccoli, Peanut Butter Noodles with Cucumbers

From Shilpa: Easy Fish Tacos, Chipotle-Crusted Cauliflower Tacos, Sizzling Turmeric-Dill Fish Taco

Bonus Links:

• What to Pack for Vacation (Kitchen Edition)
• Origami Spice Holders (instead of folding down the second flap, Shilpa folds it over the top of the cup and tapes it down to seal her spices inside)

Check out Women Who Travel, Lale's podcast from Condé Nast Traveler

Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Ira Madison III is no stranger to hosting. He hosts Crooked Media's Keep It Podcast. But outside of podcasting, he loves his friends, cookbooks, and hosting dinner parties. However, he recently moved to a much smaller space and is out of practice hosting. Chris and Maya Kaimal help Ira complete his short yet ambitious wishlist, which includes finding a fun recipe from a great cookbook author, and hosting his own birthday party.

The recipes:

Chicken Tikka Skewers

Chopped Kachumber Salad

Minty Cucumber Raita

Dishoom's Chicken Berry Britannia

Classic pork vindaloo

Dishoom's Gunpowder Potato 

Maya's Herby Roasted Potatoes

White Turnip Tarka Salad

Roasted Tomato Tarka with Yogurt

Chili Cheese Toast

For more, check out Maya's book Indian Flavor Every Day

Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Like many of us, Gillian has found herself working from home permanently and finds getting to the grocery store just isn't what it used to be. So, she's turned to Chris and Shilpa for help stocking her pantry to get her out of her weeknight rut.

Recipes featured in the episode:

CHRIS: Jammy Onion and Miso Pasta, Creamy Tahini and Harissa Beef

SHILPA: Hummus Bowls with Merguez-Spiced Tempeh

Share your thoughts via our Listener Survey here: https://selfserve.decipherinc.com/survey/selfserve/222b/75187?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Rachel and her boyfriend are obsessed with scallops. In fact, their ideal scallop experience was at Gordon Ramsay’s Hell's Kitchen, and she's been trying to replicate it ever since. In this episode, we help Rachel figure out how she should be cooking scallops. Plus, Kendra Vaculin gives Rachel a first-class lesson in the Test Kitchen.

Recipes featured in the episode:

From Chris, Garlicky Buttery Scallops

From Kendra, Scallops and Chorizo in Tomato Sauce, Lemony Grilled Scallops and Blistered Long Beans