Bon Appétit

René Redzepi, a trailblazer in Nordic cuisine, joins food culture writer Matt Goulding to explore the intricate relationship between food and the environment. They discuss their docu-series 'Omnivore,' highlighting the cultural significance of ingredients like rice and coffee. The conversation dives into how climate change impacts our food choices and encourages a sustainable approach to eating. They advocate for understanding food origins and the stories behind ingredients, urging listeners to cultivate a hopeful perspective on food systems.

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 PlanBasil Chicken Stir FryGrilled Asparagus with Tahini Super SauceGrilled Squash with Nuoc Cham ChimichurriTahini-Ranch DressingGrilled Party Salmon with Green RomescoGrilled Shrimp with Turmeric Mojo SauceBulgogi Tofu BurgersHoney-Glazed Rib-Eye SteaksSake-and-Soy-Braised Pork BellySweet and Sticky Grilled ChickenSprite-Grilled Chicken SkewersGinger Beer and Mustard Pork ChopsSoy-and-Cola-Marinated Steak Learn about your ad choices: dovetail.prx.org/ad-choices

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 ShoulderDinner is Best Served ColdCold Roast SalmonChocolate Chip Cookies for Modern TimesSarah's cookbook, Every Day Is SaturdayAnna's cookbook, For the Table Learn about your ad choices: dovetail.prx.org/ad-choices

Join Amiel Stanek, BA resident fermentation enthusiast, as he helps Jenny recreate the signature half-sour pickle crunch from Zingerman's Deli. Explore the art of pickling, the differences between saltwater brine fermentation and vinegar pickling, and the unique sensory experiences of acidity in fermented foods. Delight in the world of half-sour pickles, home fermentation experiments, and the joy of making and enjoying pickles.

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. Learn about your ad choices: dovetail.prx.org/ad-choices

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 CarnitasPork Spareribs with Jammy Barbecue SauceInstant Pot: Summer Cooking Hero Learn about your ad choices: dovetail.prx.org/ad-choices

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 & LinksSesame Tofu with Broccoli Peanut Butter Noodles with CucumbersEasy Fish Tacos with Spicy Sauce Chipotle-Crusted Cauliflower TacosSizzling Turmeric-Dill Fish Tacos What to Pack for Vacation Cooking  Learn about your ad choices: dovetail.prx.org/ad-choices

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 ChickpeasGochujang Brothy BeansBreaded BeansBrothy BeansPasta e Fagioli with Escarole Learn about your ad choices: dovetail.prx.org/ad-choices

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 FrescaRuth's Lima Beans with Smoked Turkey TailBrown Butter Peach CobblerLemon-Pepper Catfish Nuggets with Pepperoncini DipGlazed Funnel Cake with Fruit Confetti Learn about your ad choices: dovetail.prx.org/ad-choices

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 RoastBurnt Orange and Coriander Roast PorkCheck out Dan's Cookbook Let's Eat wherever books are sold. Learn about your ad choices: dovetail.prx.org/ad-choices