Dinner SOS by Bon Appétit

Thanksgiving planning takes a creative twist with innovative recipes like tamarind meringue pie and cheesy turkey options. The team tackles dietary restrictions, ensuring everyone can join the feast. Unique ideas emerge for adapting traditional dishes with fresh, local ingredients, all while managing the chaos of cooking in new kitchens. Tips for a calming celebration round out the conversation, emphasizing self-care and festive drinks like cranberry maple mules. It's a flavorful journey of culinary exploration and cozy adaptations!

The Thanksgiving SOS hotline is back, tackling listener dilemmas with humor and expertise. From perfecting vegan dishes to achieving the flakiest pie crust, the hosts share practical tips for a stress-free feast. They delve into creative vegan recipes like spicy baked cauliflower and a crust-free pumpkin Basque cheesecake. Plus, there are insights on cooking smaller turkeys for easier carving and maintaining quality with make-ahead dishes. Tune in for laughter, innovations, and delicious inspiration for your holiday table!

John had a lot at stake last Thanksgiving. After years of not-too-subtly hinting that he wanted the hosting job, John got permission from his mother-in-law to host the holiday in 2022—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. And this year, Chris caught up with him to find out how everything went — and whether he's permanently secured the hosting position.Recipes Featured: Expertly Spiced and Glazed Roast Turkey Simple is Best Stuffing Buttery Milk Buns Actually Perfect Pie Crust Porchetta-Style Roast Turkey Breast Maple-Soy-Glazed Salmon Learn about your ad choices: dovetail.prx.org/ad-choices

Today, we’re sharing an episode from our friends at Foods That Matter.Mark Jacobs, Chairman of Watkins, divulges the delicate (and sometimes dangerous) process of sourcing the finest vanilla beans in Madagascar and explains why vanilla can be so darn expensive, only sometimes. But vanilla's not all they offer! Mark shares surprising health benefits of spices, and spills the tea on how Watkins keeps their huge variety of spices bursting with flavor - including a tip to properly storing your spices at home. Mark even reveals the one spice that mysteriously eludes Watkins (and why), and shares exactly what to look for when you're on the hunt for the perfect spices. Whether you're a spice connoisseur, a curious cook, or a foodie, this episode is packed with flavor-boosting tips and fascinating facts about food and the brand leading the way for delicious flavors.  Learn about your ad choices: dovetail.prx.org/ad-choices

Inés Anguiano joins to share her expertise as Bon Appetit's Associate Test Kitchen Manager and a self-proclaimed "Certified Pork Stan." The conversation dives into the versatility of pork, debunking common misconceptions about cooking it. Inés discusses how to navigate culinary challenges using various techniques and recipes, such as citrus-braised pork and crispy pork cutlets with kimchi slaw. Listeners are encouraged to experiment, emphasizing that when it comes to pork, the only rule is that there are no rules!

We get a lot of questions in our inbox from listeners with dietary restrictions. And sometimes, we can absolutely handle them using the expertise right in our test kitchen – no dairy? No meat? No nightshades? No problem. But not all restrictions are that simple. So we tapped registered dietician Desiree Nielsen to answer questions about cooking low-FODMAP, diabetes-friendly, and more. If you're experiencing changes in your health, make sure you contact your doctor and/or a Registered Dietician to make a plan that's right for you.Recipes featured: Super-Seedy Gluten Free Bread Blueberry Chia Seed Jam Gluten Free Carrot Cake Vegan Cacio e Pepe Black Vinegar Chicken with Radishes Kate's Feel Good Food Plan 30 Minute Green Pasta with Kale Velvety Vegan Chocolate Mousse Vegan Sausage Stuffed Acorn Squash Cashew Alfredo Learn about your ad choices: dovetail.prx.org/ad-choices

Rachel's the kind of cook who free-forms it – no two dinners turn out the same, and she likes it that way. But she’s setting up a dinner for her parents and her partner’s parents to meet each other for the first time, and she wants everything to be perfect. The only issue? Every one of her guests has a different dietary restriction, and none of them seem to work together. So Chris taps Kendra Vaculin to help keep Rachel's eyes on the ultimate prize: making this gathering an excellent time for all involved.Recipes featured:Squash and Broccoli Rabe LasagnaThree-Minute Red Wine VinaigretteRaspberry Cake with Whipped Cream FillingCheesy Mushroom Galette Learn about your ad choices: dovetail.prx.org/ad-choices

Leah loves the Union Square Farmer's Market, but there's one tent she's too intimidated to stop at: the "mushroom guys" (aka Mushroom Queens).  So to help demystify the alien-looking fungi that Leah's seen at their stall — and prove to her that she can achieve a crispy, umami-rich 'shroom in her own kitchen — Chris takes Leah to Mushroom Queens in Ozone Park, and they get a tour of an urban mushroom farm.Recipes featured:  Pasta with Creamy Mushroom RaguSeared Mushrooms with Garlic and Thyme Learn about your ad choices: dovetail.prx.org/ad-choices

Today, we’re sharing an episode from our friends at The Financial Times. If you’ve been to the wine shop lately you may have noticed a trend: wines marketed specifically toward younger drinkers. Many are natural, organic, or biodynamic. Others are made without special certification but boast backstories that focus on the producers, not just the region or grapes. Wine writer Hannah Crosbie joins host Lilah Raptopoulos to give us a primer on what young wine drinkers want. Why are pét nats, skin-contact wines, and chilled reds suddenly everywhere?Check out Life and Art from FT Weekend wherever you get your podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

Cate, an incredible cook navigating chronic illness, inspires her partner Nelson to step out of his cooking comfort zone. With expert guidance from Chris and Shilpa, Nelson learns to whip up fun, nourishing dishes like vegan tacos, herby fritters, and comforting samosa-dillas. They dive into the emotional significance of food in strengthening their bond, explore kitchen mishaps humorously, and discuss the joys of cooking with forgiving ingredients. It's a heartwarming journey of love and culinary adventure.