Have you ever wondered what to do with the bean liquid from a can or pot of beans?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make a strawberry-studded shortcake that’s easy, make-ahead, and party-ready. You’ll also get inspired to taste summer’s jammiest berries thanks to Sonya’s foraging and farmers’ market shopping tips.

Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking.

Tune in for a quick dose of home cooking inspiration!

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Links:

Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked)

MFK Fisher’s How to Cook a Wolf and Tamar Adler’s An Everlasting Meal

So many ways to use aquafaba! From Plant Based Folk, and a few more from America’s Test Kitchen.

For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

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