Dinner Sisters
A fresh take on dinner: every week real-life sisters Kate and Betsy search out, cook, laugh and compare notes on three new recipes from top food bloggers and websites like Food52 and Epicurious and chat about life in the kitchen. Kate lives in Providence, Rhode Island and cooks for a family of 2 (no kids); Betsy lives in Atlanta and cooks for a family of 5 (three kids in elementary school).
Wed, June 22, 2022
[The Great Food Truck Race] FAQs about Life on The Great Food Truck Race
The Dinner Sisters are competitors on The Great Food Truck Race, airing summer of 2022 on the Food Network and Discovery +. In this short episode Betsy answers listener FAQs about the experience including: where did you sleep? How did you pick your outfits? Is Tyler Florence as great as he seems IRL? Learn more about The Great Food Truck Race and meet the teams: https://www.foodnetwork.com/shows/the-great-food-truck-race/photos/meet-the-teams-season-15 Support the show
Tue, June 14, 2022
Episode 231: Pancake Deep Dive
Turns out we've made quite a few pancakes in the last three years. You certainly can't blame us. A pancake for dinner can be quick comfort food, whatever you're craving. In the mood for an extra treat? Make Rye and Bacon Pancakes. Or maybe load all the veggies on your plate with Japanese Vegetable Pancakes, Then we have besan cheela, quinoa pancakes, Banh Xeo, the list goes on. Dive right into pancakes and see what you find! https://dinnersisters.com/2022/06/14/episode-231-pancake-deep-dive/ Support the show
Thu, June 09, 2022
Episode 230: Summer Celebration Dinner Party Menu + Pie
Every 10 episodes we celebrate with a dinner party! This time we traveled to the Atlantic coast with a Gullah-Geechee red rice dish, Atlantic Beach pie and a German inspired mustard and beer pork loin on the grill. We made a quick pickled cucumber salad for a fresh side and thoroughly enjoyed all of it! Find all of the recipes from this episode on: www.dinnersisters.com Support the show
Tue, May 24, 2022
Episode 229: The Great Food Truck Race Preview
Remember when we went away on that "special project"? Turns out we were on Season 15 on the Great American Food Truck Race! Us, Tyler Florence, and eight other food trucks driving around California. This was the hottest season ever, and boy do we have a lot to talk about. But first, check out the premiere on the Food Network or Discover+ streaming. You can catch us on June 5th at 9:00 PM EST. https://dinnersisters.com/2022/05/31/episode-229-food-truck-preview/ Support the show
Tue, May 24, 2022
Episode 228: To Asia, With Love Cookbook Review
You all know the Dinner Sisters love a vegetable forward dinner. We can't get enough of platter salads, or noodles, or dumplings, or dessert for that matter. Hattie McKinnon's newest cookbook, To Asia, With Love, serves us all of our favorites. Tara's pick starts with all the essentials of an Asian pantry, and ends with all of our favorites. We all highly recommended this book and can't wait to cook from it again and again. https://dinnersisters.com/2022/05/24/episode-228-to-asia-with-love/ Support the show
Mon, May 16, 2022
Episode 227: Rice Noodle Salad
Cold Thai Noodle Salad from the Modern Proper, Rice Noodle Salad with Steak from What’s Gaby Cooking, and Rice Noodles with Shrimp and Coconut-Lime Dressing from Bon Appetit Something about a rice noodle that lends itself to a cool, refreshing salad. We have three this week with plenty of herbs, vegetables, and protein for a satisfying meal. Grab a beer. Get out the patio furniture and dig into a salad that matches these warm spring nights. https://dinnersisters.com/2022/05/17/episode-227-rice-noodle-salads/ Support the show
Tue, May 10, 2022
Episode 226: Super Fast and Easy Dinner
Gyeran Bap, Sausage and Vegetable Skillet, and Priya Krishna’s Dal When the weather warms up, our schedule does, too. Three meals this week. All of them get food on the table with minimal effort and no chopping! Make a comforting bowl of rice and eggs, or a sausage and veggie fry up, or a nourishing and tasty dal and call dinner done. https://dinnersisters.com/2022/05/11/episode-226-super-fast-dinner/ Support the show
Fri, April 29, 2022
225: Grilling Deep Dive
Grilling seems to be one of our favorite topics. We just didn’t know until we did a deep dive. Whether you’re making pizza or burgers, try one of our recipes or tips we’ve picked up along the way. After four episodes and an in-depth interview, you’re bound to discover something new. Support the show
Mon, April 25, 2022
Episode 224: Two Salmon and a Side
Seems like we see the same old salmon recipes in the search engine. You have so many choices, if you like lemon or teriyaki sauce. Luckily, we were able to find a couple great salmon recipes that got us out of that rut. Plus a bonus side dish perfect for a weeknight or potluck, creamy and herby potato salad. Really, we can’t go wrong with this episode. https://dinnersisters.com/2022/04/26/episode-224-two-salmon-and-a-side/ Support the show
Mon, April 18, 2022
Episode 223: Salad Deep Dive
Salad season is here! We’re declaring it…even if you’ve got snow in your neck of the woods. (Our deepest sympathies.) Believe it or not, this is our fifth episode devoted to salads. Apparently our love for greens and vegetables and crunchy things runs deep. From beans to freeform to the most composed platter, we have salads for every taste this episode. Dig in! https://dinnersisters.com/2022/04/19/episode-223-salad-deep-div/ Support the show
Mon, April 11, 2022
Episode 222: Chinese Stir Fry
We’re back and ready to do some stir fry! While we had a great time on our special project, it is so good to be back “home” on the podcast. This episode we dug a little bit into some Chinese-style stir fries: tofu, chicken, and beef. Trying some new techniques and ingredients this episode was not only fun, but will be another way we can make dinner delicious. Can’t wait for the rest of the season. Stir-Fried Beef With Kale and Frisée in Black Bean Sauce, Garlic Tofu Stir Fry, and Restaurant Style Chicken Lo Mein https://dinnersisters.com/2022/04/11/episode-222-stir-fry/ Support the show
Sun, February 20, 2022
Episode 221: Soup Deep Dive
This is our fourth, no wait FIFTH, episode about soup. Which we think is just about the right number of episodes. There’s nothing better to eat when it’s cold outside. Or any other time of year. Soup is the food we eat when we’re under the weather, or need a little bit of comfort. Perfect for the middle of February! This Deep Dive episode talks about all of our favorites, along with some soup thoughts, tips, and tricks. https://dinnersisters.com/2022/02/21/episode-221-deep-dive-soups/ Support the show
Thu, February 17, 2022
Episode 220: Momables with Laura Fuentes
Sometimes you just need some real talk...and some pancakes. Our interview with Laura Fuentes of Momables managed to do both. Laura let us in on a few of her favorite and effective ways to keep up with a growing family, dinner, and lunches for the week. She also shared a chicken recipe that we can't wait to try. You're bound to find one tip, technique, or recipe to try in this episode. https://dinnersisters.com/2022/02/17/episode-220-laura-fuentes-interview-momables/ Support the show
Mon, February 07, 2022
Episode 219: Tinned Fish: Anchovies, Tuna, and Salmon
Continuing our theme of pantry items from a couple weeks ago, we’re talking all about tinned fish. Which, despite our experience growing up, is way more than Starkist. Having a can of tuna is a lifesaver sometimes, but what if we made a bigger meal or deal out of it? The recipes for this episode will expand beyond the can of tuna, and enliven that old workhorse. https://dinnersisters.com/2022/01/03/episode-219-tinned-fish/ Support the show
Mon, January 24, 2022
Episode 218: Prep, Cook, Freeze with Caroline Fausel
Caroline Fausel of Olive You Whole joins us to share all of her tips, tricks and well-earned wisdom about freezer meal prepping. Whether you're Paleo, thinking of dipping a toe into something new or just want to make better use of your freezer - there is something for everyone in this episode. Even Kate learned about cooking in silicone stasher bags - straight from the freezer into the oven! From the author : Caroline Fausel makes it easy to get a nutritious dinner on the table with 12 weeks of Paleo recipes your whole family will love. Her innovative method combines the best aspects of meal planning, batch cooking and freezer meals to revolutionize your evenings, letting you pull together mouthwatering meals on even the busiest weeknights. This comprehensive plan includes everything from simple instructions to detailed grocery lists, so there’s no need for guesswork in getting ready for dinner. Caroline walks you through every step of the meal planning process, beginning with weekend batch cooking sessions where you’ll prep and store the elements for your weeknight meals. Best of all, the recipes yield large portions that are perfect for freezing, so you’re actually making two weeks’ worth of dinners at once―meaning you can look forward to yet another easy reheat night! Your family will love trying out bold recipes like Teriyaki Sloppy Joes with Asian Slaw, Bacon-Wrapped Pork Tenderloin with Loaded Mashed Potatoes and Spicy Shrimp Diablo over Zoodles. They’ll be delighted by new takes on beloved comforting classics like Best-Ever Barbecue Chicken Pizza, Make-Ahead Homestyle Lasagna and Paleo Fried Chicken and Waffles. https://dinnersisters.com/2022/01/24/episode-218-caroline-fausel-interview/ Support the show
Mon, January 17, 2022
Episode 217: Deep Dive: Pantry Staples
Deep diving into the pantry this week, we have some throwbacks, advice, and some true life confessions. Our favorite pasta dish and pantry lifesaver, Pasta with Chickpeas from Smitten Kitchen is a highlight. But so was the Thai Noodle Salad with Almond Butter Tofu. Not to forget a (technically fridge-staple) Cream Cheese Shin Ramen from Lady and the Pups. We may not be the folks to look to for advice about labeling, but we do have some ideas that are more frugal, fun, and maybe just help put dinner on the table. https://dinnersisters.com/2022/01/03/episode-217-deep-dive-pantry-staples/ Support the show
Sun, January 09, 2022
Episode 216: Winter Stew and Salad
Warm up this winter, no matter how cold it is, with any of our three recipes this week. Vegetables are always our favorites for dinner and these recipes all hit it out of the park. The couscous salad could really use any of your favorite hard squashes. Butternut or hubbard, or even a kabocha if one is in the market. The Orange Teriyaki Beef Stew is great for a New Year's resolution of less take out. Just don't expect the quick turnaround. But the flavor just might make up for it. Lastly, the white wine coq au vin won Kate's heart with the ultimate in cozy braised chicken. Serve that with mashed potatoes and settle in for winter's nap. https://dinnersisters.com/2022/01/03/episode-216-winter-warmers-braises-salads-and-stew/ Support the show
Mon, January 03, 2022
Episode 215: 2021 Year in Review + What's coming Up Next!
We're wrapping up 2021 here at the Dinner Sisters, and put together an episode of our favorites. I (Betsy) picked three recipes for my family favorites, including: Chicken Spaghetti from Pioneer Woman that we featured in the Creamy Pasta Bakes episode (147). If you're looking to change up the dinner menu - without an "adventure" - this could be just the ticket! Also notable, the No-Knead Garlic Flatbread from King Arthur Flour and the Turkish Pizza, both from the Flatbreads episode , as well as the Hot Brown sandwich from Episode 151: Toasties Kate's sleeper hit was the Banh Mi Meatball Sandwich , from Episode 211: Out of the Box Sandwiches. She couldn't stop eating them, and also recommended making and freezing just the meatballs as a meal prep hack. Kate and I both agreed that the Dahi Toasts by Priya Krishna were the favorite on the year, for both the great recipe and the memories that came along with them. Can't wait to see you in 2022, we have a lot of fun recipes ready to be cooked up and are ready for another trip around the sun with you all! Here's to figuring out what the heck to have for dinner! Full Shownotes:https://dinnersisters.com/2022/01/03/episode-215-2021-year-in-review-whats-coming-up-next/ Support the show
Mon, December 20, 2021
Episode 214: Baking Chat with Tara
It's no secret that Kate and Tara both love to bake. With the holidays behind us, you would think we'd be all out of baking conversation. Hardly! Join us for a fun chat about all things baking, some of Kate and Tara's favorite recipes and cookbooks, and general fun. Don't worry, Betsy makes sure they stay on track. https://dinnersisters.com/2021/12/29/episode-214-baking-chat/ Support the show
Mon, December 20, 2021
Episode 213: Cookbook Review Round Up
Sometimes we miss the mark a bit and frankly, that happened with the cookbook we intended to review this week. But we were not deterred. Between Betsy, Kate, and Tara, we found a whole slew of cookbooks. You can detox, try Mediterranean cooking, make a simple vegetarian supper, or go all out with your Christmas baking with this list. We know we can't wait to hear what you try. Or maybe recommend a book for us! Books we talked about included: Nadiya Bakes: Nadiya Hussain Clean Slate: Martha Stewart Living Claudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel [A Cookbook] Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: Noor Murad and Yotam Ottolenghi Bread, Toast, Crumbs: Alexandra Stafford Vegetarian Suppers from Deborah Madison's Kitchen: Deborah Madison Advent: Festive German Bakes to Celebrate the Coming of Christmas: Anja Dunk Classic German Baking: Luisa Weiss Support the show
Mon, November 29, 2021
Episode 212: Sena Wheeler of Sena Sea: Fishing, Family Recipes & Sustainability
Our tagline: "learn a little more about food" isn't just for show. We get such a kick out of digging into all things food. Whether an amazing rice tip from Andrea Nguyen, or protips from friends, we love to pass it all along to you as well. This week we have a wide ranging interview with Sean Wheeler of Sena Sea Wild Alaskan Fish . She tells us all about her family business, how to properly thaw fish, and even some recipes. (We did get some fish to try, but the opinions are our own.) In the end, we have the tagline for a reason: to continue to grow as cooks with all of you. https://www.senasea.com/ Support the show
Mon, November 22, 2021
Episode 211: Out-of-the-Box Sandwiches
This week on the Dinner Sisters we made three sandwiches that were completely new to us: a meatball banh mi, a Swedish sandwich cake and a chicken fried tofu sandwich. We appreciate a good sandwich for dinner, especially around the holidays when things get busy. On the smorgasbord we talked about Betsy's bought of Salmonella, make sure to check your onions to make sure they weren't in the latest recall: https://www.cdc.gov/salmonella/oranienburg-09-21/index.html https://dinnersisters.com/2021/11/22/episode-211-out-of-the-box-sandwiches/ Support the show
Mon, November 08, 2021
Listener Pro Tips: Using Recipe Generator Sites and Frosting the Perfect Cake
A double header pro tip from longtime listeners and friends of the pod, Tyler and Emma! First up, advice on how to use recipe generator websites for using the odds and ends you have left in the fridge. Second up, a few genius tips for frosting cakes like a pro! Support the show
Mon, October 18, 2021
Pro Tip: Check the Freezer aisle for Fresh Food!
This week, we have a pro-tip from impact investor, entreprenuer and freezer aisle expert, Tyler Mayoras. Tyler co-founded Cool Beans in 2018 with a few other like-minded investors. During the next 18 months the group developed the products, setup manufacturing and trademarked the name before launching the product in the 2nd quarter of 2020. They started with three globally-inspired wraps that put fiber-rich, bean-based superfoods front and center. Thanks to their bold flavors and no-guilt ingredients, they were a smash success. Today, Cool Beans wraps can be found in 800 stores including Sprouts, Wegman’s, HyVee and Dierbergs, helping to pave the way to a greener, healthier future. We were happy to have Tyler on the show to share his expert knowledge on flash freezing vs. slow freezing and how to make the most out of the freezer aisle at the grocery store! Support the show
Mon, October 11, 2021
Episode 210: Spinach Lasagna Dinner Party
We're taking a fall break until the first week of November, but before we go...a dinner party! We made The Best Spinach Lasagna by Kenji Lopez-Alt for Serious Eats and finished with a zabaglione from Food and Wine. Best Spinach Lasagna from Serious Eats Zabaglione with Strawberries from Food and Wine Support the show
Mon, October 04, 2021
Episode 209: New Ways with Chicken Thighs
Chicken thighs have long been a favorite of the Dinner Sisters. Economical, adaptable to all sorts of recipes, and isn’t fussy to cook. To celebrate our favorite cut of chicken, we have a whole pot of comfort with stuffing and sausage, grilled legs with a floral spiced sauce, and an extremely flavorful instant pot meal. Each one hits the mark for a delicious meal with one of our favorite ingredients. https://dinnersisters.com/2021/10/04/episode-209-new-ways-with-chicken-thighs/ Support the show
Mon, September 27, 2021
Episode 208: 3 Bean Dishes for Autumn
Longtime listeners, or any listener if we’re being honest, know that we’re unapologetic bean lovers. We’ll have them as a salad, a side dish, or just a big pot to eat throughout the week. Fall is when we really embrace our love affair with legumes and this episode is all the way in. We also lean into the Instant Pot this week with green beans and a lentil and rice dish. Both of which we loved for the ease of use and the savory flavor of the recipes. Soup is also on the menu with a wild rice and white bean dish that is deeply satisfying and vegan to boot. Maybe you don’t love beans as much as we do, but we think you’ll find a recipe to crush on this week. For the recipes and full show notes, visit our website: https://dinnersisters.com/2021/09/27/episode-208-autumn-beans/ Support the show
Thu, September 23, 2021
Bonus: Author and legendary food editor, Dorothy Kalins - Kitchen Whisperers
For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers. From Harper Collins: Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek . She has collaborated on the production of many award-winning cookbooks, including David Tanis’s A Platter of Figs , Michael Anthony’s The Gramercy Tavern Cookbook and V is for Vegetables , and Michael Solomonov and Steven Cook’s bestselling Zahav and Israeli Soul . In 2018, she was honored with induction into the American Society of Magazine Editors’ Hall of Fame. Dorothy was the first woman ever named Adweek ’s Editor of the Year. She has won two James Beard Awards, and in 2013 was voted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. She lives in New York City with her husband, the filmmaker Roger Sherman. Support the show
Sun, September 19, 2021
Episode 207: Saladish by Ilene Rosen- Cookbook Review
You all know our love of a platter salad. Surely by this far into the podcast we’ve featured at least a dozen. Which makes this cookbook review a natural fit for us: Saladish by Ilene Rosen. An interior designer turned professional chef, she’s a salad wizard who creates colorful, interesting, and super delicious salads of all types. You won’t find a run-of-the-mill Caesar salad in here. Instead, she’ll have you toasting curry leaves for roasted cucumbers or using three mustards in a potato salad. A little extra work, but you just might find it was worth it. For a platter salad, we’re all in. https://dinnersisters.com/2021/09/19/episode-207-saladish/ Support the show
Sun, September 12, 2021
Episode 206: A Carton of Yogurt
Hot, Charred Cherry Tomatoes in Cold Yogurt, Garlicky Greek Yogurt Pasta with Sauteed Lentils and Chickpeas, and Smoky and Spicy Yogurt Marinated Chicken Kebabs In the past decade, yogurt in the United States has really hit it big. Now that we all have that tub of yogurt in the fridge, what to do with it? Good news, we have three recipes that use yogurt in all sorts of savory ways. Ottolenghi’s charred tomatoes are an unexpected and stellar pairing with salted yogurt. Pasta is included, of course, in a vegetarian dish with chickpeas, lentils and a yogurt sauce. Last we have a delicious yogurt marinade that was smoky and spicy, perfect for chicken kebabs. Not to say that a bowl of yogurt and granola doesn’t hit the spot, but this week we have a few alternatives. http://dinnersisters.com/2021/09/13/episode-206-a-carton-of-yogurt/ Support the show
Thu, September 09, 2021
Bonus: Dina Deleasa-Gonsar (Dish It Girl) talks Family, Pasta and her Love for Food
Join Dinner Sisters cookbook editor, Tara Carter, and food blogger + TV personality Dina Deleasa-Gonsar as they talk about home cooking. Dina is the creator of popular food blog Dish It Girl , which provides recipes to take the intimidation out of creating a delicious meal. You might recognize Dina from her time on the E! Network show "Married to Jonas" where she appeared alongside her sister, showing a look into their family, but her true passion shines when she's in the kitchen. Support the show
Mon, September 06, 2021
Episode 205: New School Year, New Recipes
No matter when or how or even if you still go back to school, this time of year will always bring back memories of school busses and being starving by dinnertime. Good news for all of us: we have three dinners that are hearty enough for every appetite. Ree Drummond kicks it off with her beefy noodle bake. Vegetarians will like another option for a filling burrito bowl. Lastly, any adventurous eater will like the broccoli and chorizo bake with crunchy chip topping. No one is going hungry this school year! Recipes this week: Beefy Sour Cream Noodle Bake, Cauliflower Walnut Vegetarian Taco Meat, and Sheet-Pan Broccoli & Chorizo Salad With Tortilla Chip Gremolata Find the recipes on our website at:http://dinnersisters.com/2021/09/06/episode-205-back-to-school-recipes/ Support the show
Mon, August 30, 2021
Episode 204: All the Zucchini
Let’s be honest; zucchini isn’t everyone’s top summer vegetable. Tomatoes take all the glory and sweet corn is a rockstar. But when the garden is full, you can rely on zucchini to produce and produce. When you have a counter covered in squash, don’t despair. Instead make some pasta, roll some veggie balls or stuff your zucchini for a summer supper that can’t be beat. We think you might even reconsider the star power of this reliable squash. http://dinnersisters.com/2021/08/30/episode-204-all-zucchini/ Support the show
Mon, August 23, 2021
Episode 203: No Cook Suppers
Leaning into the warm weather, our recipes this week are all about delicious dinners that go perfectly with beach days, picnics, or just a little extra evening light. Even more importantly, they are all no cook! We have a classic turkey sandwich that’s been adapted for wherever you might travel. Or try a cool and crunchy chicken salad for that evening on the patio. For those who are looking to change things up a bit, the watermelon and tomato salad has all sorts of surprises. We did not expect to have corn nuts on the show, but we’re not sad about it. Enjoy the last bit of summer with any of these fresh supper ideas and put a "no cook" sign up for the rest of the week. Find the recipe links and full show notes: http://dinnersisters.com/2021/08/23/episode-203-no-cook-dinner/ Support the show
Mon, August 16, 2021
Episode 202: Chilled Soups
The weather is hot, we’ve eaten all the salads we can, but what else to make for dinner? May we suggest one of our chilled soups? Refreshing, full of produce, and barely requires you to turn on the stove. We loved the light but filling taste of the Russian buttermilk soup especially as a change of pace from our regularly scheduled salads. The green gazpacho was full of green vegetables and would be a perfect counterbalance for a grilled cheese or cheese and crackers. Lastly, we think blueberry soup is an elegant dessert. But no one says you can’t have dessert for dinner! Find links to the recipes and more on our website: http://dinnersisters.com/2021/08/16/episode-202-chilled-soups/ Support the show
Fri, August 06, 2021
Episode 201: Summer Suppers
Hello there! We’re so happy to be back from hiatus and ready to cook again. Summer is still here so we’re rolling out our first episode of the new season with summer suppers. All that summer produce is in top form, our grills are out, and we’re eating simple and fresh dinners. All the hits are here: peaches, sweet corn, barbeque, and fresh herbs. Join us as we celebrate a new season with summer suppers you’re bound to make again and again. Check out the episode and recipes on our website: http://dinnersisters.com/2021/08/09/episode-201-summer-suppers/ Support the show
Mon, August 02, 2021
Episode 200: BBQ Curious with Susie Bulloch of Hey Grill Hey
We're kicking off a new season of the Dinner Sisters with an episode packed with grilling tips from Susie Bulloch of Hey Grill Hey. Susie answered tons of listener questions ranging from how to DIY a smoker, the best fish for the grill, the best way to clean your grate, how to grill a pie...and more! If you are BBQ curious, this is the episode for you! You can check out Susie's 450+ grilling recipes on her site: https://heygrillhey.com/ Find past episodes and more dinner inspiration on our site: http://dinnersisters.com/2021/08/03/episode-200-bbq-curious-interview-with-susie-bulloch/ Support the show
Mon, May 31, 2021
Episode 167: Summer Hiatus for the Dinner Sisters
We're going on a summer hiatus! We'll be back August 1, 2021 with fresh new episodes. In the meantime, we'll be relaxing and planning new great line up for the fall. Support the show
Sun, May 23, 2021
Episode 166: Interview with Kelly Senyei of Just a Taste
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Mon, May 17, 2021
Episode 165: Flatbreads
Join us on a carby trip for all things flatbread. We discover that sweet or savory breads can make the best of dinners. Betsy shares a pancake recipe that she has made for ages. We discover the easiest, cheesiest bread we have had in a long time. Wrapping it up with a wrap (sorry), the Turkish pizza was a savory treat we could also pile high with our favorite vegetables. Get your carbs in this week’s episode; you won’t regret it. http://dinnersisters.com/2021/05/17/episode-165-flatbread/ Support the show
Mon, May 10, 2021
Episode 164: Vegetarian Spring
Even in the most northern parts of the US, we’re starting to see green. The perfect time to celebrate green shoots, leaves, and spring! We have three Spring recipes guaranteed to put you in the mood for warmer weather. Bring on the short sleeves and dinner on the patio. Featured this week: Pea Pesto Pasta, Kuku Sabzi, and Vegan Risotto with Miso and Spring Vegetables http://dinnersisters.com/2021/05/10/episode-164-vegetarian-spring/ Support the show
Mon, May 03, 2021
Episode 163: Interview with Farmer Lee Jones - The Chef's Garden
Vegetables certainly get their love from the Dinner Sisters. This week we're excited to share an interview with you all about veggies, herbs, and everything from the garden. Our sister Mary interviews Farmer Lee Jones about his new book, vegetables, and so much more. Who's Farmer Lee Jones? From his press: He has cooked with Julia Child, dined with Martha Stewart, provides veggies to the top chefs in the world, and was the first farmer to win a James Beard Award. He is an expert in sustainable farming, innovative planting and harvesting techniques, and one of the most trusted names in vegetables. In this guide and cookbook, THE CHEF'S GARDEN: A Modern Guide to Common and Unusual Vegetables—with Recipes , Farmer Lee shares a wealth of knowledge on how to select, prepare, and cook vegetables. The book is a vegetable bible, 650 pages of beautiful recipes and detailed information on every possible herb, veggie, edible flower, and more. If you'd like, you can purchase his book using our Amazon Affiliate link (and support the podcast, thanks!) THE CHEF'S GARDEN: A Modern Guide to Common and Unusual Vegetables—with Recipes http://dinnersisters.com/2021/05/03/episode-163-interview-with-farmer-lee-jones/ Support the show
Mon, April 26, 2021
Episode 162: Wraps and Rolls
Handheld dinners are just more fun. We have a full episode of meals that are eaten out of hand. But don’t for a minute think they are boring or run of the mill. Sizzling pancakes are fresh with herbs and a crunchy outside. The Kathi rolls combination of buttery roti and spiced vegetables is hard to beat. Last, taquitos maybe in the freezer aisle, btw we think you can make them better at home. Wraps and rolls are definitely a new Dinner Sister favorite. http://dinnersisters.com/2021/04/26/episode-162-wraps-and-rolls/ Support the show
Mon, April 19, 2021
Episode 161: Shake Up Your Sides
Turns out we aren’t just an entree podcast, but we’re also pretty excited about side dishes. All those extra bits and scoops that round out a meal by adding (hopefully) vegetables, interest, and flavor. Thanks to our listener, Clara, we have three sides that will work well with that roasted salmon, pork loin, or rotisserie chicken you have planned this week. http://dinnersisters.com/episode-161-shake-up-your-sides Support the show
Mon, April 05, 2021
Episode 160: Coconut Dinner Party
Time flies when we’re having fun and we have another dinner party on the docket for this week. Coconut leads the way with all three recipes this week. Savory chicken, extra tasty coconut milk rice, and a Lime in the Coconut Bark at the end all make use of those tropical flakes. Make all three at once, which was delicious, or use one to make your dinner a little sweeter. Support the show
Tue, March 30, 2021
Episode 159: Mediterranean Feast
Quinoa Tabbouleh with Chickpeas from Foodie Crush, Easy Greek Chicken and Potatoes from The Mediteranean Dish and Labneh from Bon Appetit Recipes this week are thanks to our listeners who wanted a few ideas for cooking the Mediterranean diet. As per usual, we were inspired and delighted by what we found. You don’t have to be adhering to this way of eating to love a fresh quinoa and chickpea salad or an easy, lemony chicken recipe. Like labneh, it’s just plain delicious. http://dinnersisters.com/2021/04/01/episode-159-mediterranean-feast/ Support the show
Mon, March 22, 2021
Episode 158: Cookbook Review - The Book on Pie
All pie, all the time on this week’s episode as we review Erin McDowell’s newest, The Book on Pie. Erin McDowell is a food stylist and baker extraordinaire. You may have seen where she teaches weekly baking classes on Food Network Kitchen, and host the series Bake it Up a Notch for Food52. She has this warm and genuine personality, which we love. Just as importantly, she is an expert at baking, which is why I was excited to try her book. We baked all sorts of pies, from custard to pretzel to birthday cake. If you’re looking to dig deep into the subject of all things pie, this is your book! http://dinnersisters.com/2021/03/22/episode-158-cookbook-review-the-book-on-pie/ Support the show
Mon, March 15, 2021
Episode 157: Bean Salads
No surprise to anyone who’s listened to our podcast, the Dinner Sisters love beans. This episode is all about the humble bean salad. Which when done right is a satisfying, nutritious meal that can actually hold up to a couple days in the fridge. The cannellini bean salad is pretty classic, but has a fun addition of croutons to keep you crunching. Blood oranges are a fun citrus twist in the Bon Appetit recipe. Finally, we have a simple, classic Portuguese salad that uses a few simple ingredients for a bean salad that satisfies. http://dinnersisters.com/2021/03/15/episode-157-bean-salad/ Support the show
Mon, March 08, 2021
Episode 156: Quick and Easy Dinners
Sometimes dinner comes at you fast; one minute you were having your breakfast coffee, the next minute you’re starving and it’s five o’clock. Nights like that are when having a few quick, pantry or freezer-friendly meals really come in handy. Take Nigella Lawson’s Corn Chowder with Tortillas- a bag corn from the freezer, a couple of the scallions from the crisper, chips, and cheese make a tasty meal in minutes. No shopping necessary. We like to keep shrimp in the freezer just for recipes like Damn Delicious’ Shrimp with Butter and Garlic. Pasta and butter are best friends for a reason. Our last recipe is the reason why one-skillet meals are so popular. Less dishes, lots of taste with smoke paprika bringing it all home. These quick and easy meals are one more tool in that toolkit for busy nights. http://dinnersisters.com/2021/03/08/episode-156-quick-and-easy-dinners/ Support the show
Mon, March 01, 2021
Episode 155: Saucy Noodles
Every night can't be pasta night...or can it? We're trying this week with all sorts of noodles from all over the globe. If you have a stocked pantry, you're half way to making a lot of these dishes. A meat sauce from Somalia has an Italian influence, a pasta sauce is creamy without cream, and lo mein isn't just for take out any more. Consider this a personal challenge to eat more sauce and noodles. Just tell the family the Dinner Sisters says it was fine. http://dinnersisters.com/2021/03/01/episode-155-sauce-noodles/ Support the show
Tue, February 23, 2021
Episode 154: The New Rules of Cheese (Interview)
This week is a little different- we have our friend and collaborator, Tara, doing an interview. Lucky for us, it’s all about one of our favorite things, cheese. She’s talking with Anne Saxelby, the author of a delicious new book, The New Rules of Cheese: A Freewheeling and Informative Guide. We thought the whole conversation was so interesting and informative. At end all we wanted was a big cheese plate using all of the new rules we learned. Thanks to Tara and Anne, for the fantastic interview. Support the show
Mon, February 15, 2021
Episode 153: Plant Based Tex Mex
Plant based food, if one is trying it for the first time, can be intimidating. The ingredients list, techniques, and tastes can feel foreign for someone who is new to it. But we found this week that trying out a new way of cooking and eating is a whole lot simpler when you’re making foods you already love. Here we are- all about vegan Tex Mex. A little heat, some salsa and beans, and a whole lot of taste. This time it’s plant based. Whether you’re making the full time switch to vegan eating or are looking for some whole foods recipes, any of these recipes would be a tasty addition to your weeknight rotation. http://dinnersisters.com/2021/02/15/episode-153-plant-based-tex-mex/ Support the show
Mon, February 08, 2021
Episode 152: Fresh Winter Salads
Fresh fruits and vegetables this time of year are from a limited number of options. We have hit a wall with roasted parsnips and carrots, no matter how delicious a recipe. Instead, we have three recipes that use light and lively dressings to make some winter dinner salads that will brighten up your dinner plate. Try the Winter Slaw with Chicken, Pomegranate, and Toasted Pine Nuts for a make ahead dinner or lunch. We liked the Moroccan Carrot Salad with Oranges and Medjool Dates for its warm spices and sweet dates. The Winter Bean Salad with Fennel and Clementines made us look forward to lunches with friends but will be delicious as a light supper until then. Any of these recipes will shake up your roasted dinner routine and (hopefully) bring a little winter thaw right into your kitchen. http://dinnersisters.com/2021/02/08/episode-152-fresh-winter-salads/ Support the show
Mon, February 01, 2021
Episode 151: Toasties
Here at the Dinner Sisters we have come to realize we are solid fans of a few things: fish sauce, dinner salads, and now, toast. To honor one of our very favorite things we have a whole episode of toast. Smothered with cheesy sauce, as a base for wintery beans and greens, and sandwiching savory yogurt filling. We have something for everyone this episode and we hope you find a toast to love as much as we do. http://dinnersisters.com/2021/02/01/episode-151-toasties/ Support the show
Mon, January 25, 2021
Episode 150: A Winter Grand Aioli Dinner Party
One hundred and fifty episodes later, we’re having another fabulous dinner party. Though we’re still celebrating more hypothetically than in real life, we’re still thrilled. This time we have a make ahead meal that is decadent enough for a winter’s night. A platter of roasted vegetables, some poached fish or chicken, hard boiled eggs, and some crusty bread are a fantastic foil to the rich and creamy aioli from Not Without Salt. Round it out with chocolate mousse from Once Upon a chef. Her recipe is clear, streamlined, and is a chocolate lover’s dream. Sure, we’re still having hypothetical dinner parties. But when the food is this good, we’re happy to at least share it over the airwaves. http://dinnersisters.com/2021/01/25/episode-150-le-gran-aioli/ Support the show
Mon, January 18, 2021
Episode 149: All About Stir Fries
We rely on stir fries to get dinner on the table fast, but we've never dedicated an entire episode them...before this week! Listen in for an easy, listener-recommended broccoli and chicken stir fry from Bon Appetit, a stir fry sauce to keep in the fridge from Woks of Life and the American Chinese food classic, Singapore noodles. Support the show
Mon, January 11, 2021
Episode 148: Cookbook Review: Modern Comfort by Ina Garten
Whether you’re an Ina Garten SuperFan or if you’re only looking for a recipe that will warm your heart and stomach, we think our latest cookbook review is for you. Ina Garten’s Modern Comfort is chock full of recipes that are perfect for these times. Even with 11 other cookbooks under her belt, Ina still has more recipes that are delicious, easy to make, and absolutely what we want to eat right now. We were skeptical when we first opened the book. How many new recipes could she really have her newest book? Turns out, quite a few. Those among us looking for a cookbook offering emotional comfort while filling your tummy will want to pick up this book and start cooking. http://dinnersisters.com/2021/01/11/episode-148-cookbook-review-modern-comfort/ Support the show
Mon, January 04, 2021
Episode 147: Creamy Pasta Bakes
January has arrived with a new year (finally!). Some folks might be making healthy salads, a superfood smoothie, or a vegetable-packed grain bowl. All of which sound delicious. But not every day can be salad day and we have some options for you beyond a bowl of greens. Please consider, a creamy pasta bake to counterbalance all that roughage. Like a macaroni and cheese, or mushrooms with whole wheat pasta, or chicken and spaghetti as a homey casserole. Comfort food is mental health food, something we all need. Cozy up to any of our recipes this week, maybe with a salad on the side. You know, for balance. http://dinnersisters.com/2021/01/04/episode-147-creamy-pasta-bake/ Support the show
Mon, December 21, 2020
Episode 146: Celebration Duck and a Chocolate Orange Entremet - Cooking with Grant Me Food
In this week's episode, Betsy cooked using recipes and expert advice from Grant and Ria, the creative and talented husband and wife team behind the Atlanta pop-up supper club, Grant Me Food. Find all of the recipes including Roast Duck with English Pea Puree and Roasted Sunchokes, Duck Fat Latkes and Chocolate Orange Entremet in the complete show notes for this episode: http://dinnersisters.com/2020/12/21/episode-146-celebration-duck-and-a-chocolate-orange-entremet-cooking-with-grant-me-food/ Support the show
Mon, December 14, 2020
Episode 145: Throwback Episode - A Smitten Kitchen Dinner Party (Ep 40)
If you've tuned in over the last few weeks you may have heard that Kate started a new job AND moved cross-country to Atlanta. We're taking a break this week so that she can catch her breath and get settled in. Please enjoy this throwback episode: A Smitten Kitchen Dinner Party (Ep 40). http://dinnersisters.com/2020/12/14/episode-145-throwback-episode-a-smitten-kitchen-dinner-party-ep-40/ Support the show
Mon, December 07, 2020
Episode 144: Cozy Soups and Sandwiches
After a busy day, soup and a sandwich can be a quick, simple meal that is oh-so-satisfying. Extra points if you dip your sandwich. We have two soups that come together in no time and a sandwich that is made the day before. Try a Russian version of chicken noodle soup, a roasted red pepper soup and an Italian pressed sandwich. All you have to do is sit down and enjoy. This time of year, we love all the help we can get. http://dinnersisters.com/2020/12/07/episode-144-cozy-soups-and-sandwich/ Support the show
Mon, November 30, 2020
Episode 143: Meal Planning for Kids - Special Episode with Debbie Koenig
We spoke with Debbie Koenig about meal planning for kids. Debbie is a food writer and author of Parents Need to Eat, Too: Nap-Friendly Recipes, One-Handed Meals & Time-Saving Kitchen Tricks for New Parents. Thrilled to have her on the show, Debbie gives us tips and tricks for planning while caregiving. Which is something we're all doing these days. Especially as the holidays approach, when we're all a little busier. You can find Debbie's book on Amazon, using our affiliate link: Parents Need to Eat, Too: ap-Friendly Recipes, One-Handed Meals & Time-Saving Kitchen Tricks for New Parents Debbie's website includes tips as well as links to other articles she has written. Check it out! http://dinnersisters.com/2020/11/30/episode-143-meal-planning-for-kids/ Support the show
Mon, November 23, 2020
Episode 142: Recipes We're Grateful For
Thanksgiving looks a little different this year but it doesn’t mean we aren’t grateful. Cooking and eating in smaller gatherings doesn’t mean any less love, that’s for sure. As we took stock of this unusual year, we realized we have so many recipes we are grateful for so many reasons. Maybe they made our weeknights easier, or surprised us with their flavor, or made a special occasion that much more fun. We can imagine that you have a few to add to the list. http://dinnersisters.com/2020/11/23/episode-142-grateful/ Support the show
Mon, November 16, 2020
Episode 141: Close Knit Thanksgiving
Scaling down our Thanksgiving plans doesn’t mean our dinners have to be any less special. We have three recipes this week that will add a little something extra to the table. If you aren’t in the mood for turkey, we have a bacon wrapped pork tenderloin or a squash tart. Don’t worry turkey lovers, there’s a recipe for you, too. Turkey and stuffing but in a beautiful roll that can be made the day ahead. From our family to yours, Happy Thanksgiving! http://dinnersisters.com/2020/11/16/episode-141-close-knit-thanksgiving/ Support the show
Mon, November 09, 2020
Episode 140: Cozy Fall Dinner Party
Even if our dinner parties are on the intimate side right now, we still want to have a little fun in the kitchen. A treat yourself moment, in dinner party form. This episode we’re celebrating our 140th episode with fall comfort foods like sausages cooked with onions and apples, and butternut squash gnocchi. Round out the cozy Italian classics with a Rustic Pear Crostata, flaky and fruity. Make them all in a big blow out like we did, or pick one to jazz up a Saturday night. You deserve a special dinner. http://dinnersisters.com/2020/11/09/episode-140-cozy-fall-dinner-party/ Support the show
Mon, November 02, 2020
Episode 139: Quick and Easy Comfort Food
Weeknights during the busy months of fall can be hectic, yet we all need a little comfort as the nights get longer. Turn to one of our recipes for this week for a easy comfort food meals that soothe the soul. Try a Turkey Biscuit Skillet, Beans on Toast, or Chip Crusted Fish for a night where gathering around the dinner table is just what you and your family needs. http://dinnersisters.com/2020/11/02/episode-139-quick-and-easy-comfort-food/ Support the show
Mon, October 26, 2020
Protip- Yellow Farmhouse Series: Kale Chips
Our second episode with Laura from the Yellow Farmhouse is all about snacking with kale chips. Include your kids or make them yourself and be rewarded with nutritious, delicious snack! Fall is kale time, get these in your oven today. Support the show
Mon, October 26, 2020
Episode 138: Cookbook Review: Weeknight Baking by Michelle Lopez
Nights are cooling off, evenings are darker sooner and we’re finally in the mood for some baking. Weeknight Baking: Recipes to Fit Your Schedule by Michelle Lopez is just the book to usher in baking season. Warm up your kitchen with any of her classic recipes like banana bread, snickerdoodles, or a showstopping layer cake. The good news is that even if you’re a newbie baker her clear and comprehensive directions mean you will get fantastic results every time. She leverages her background in systems-thinking to approach recipes in a way that eliminates guessing. But this isn't a dry textbook; her writing styles is warm and encourages you along. We all agreed that Weeknight Baking would be a welcome gift for anyone who’s looking to make their life a little sweeter in their home kitchen. http://dinnersisters.com/2020/10/26/episode-138-weeknight-baking-cookbook-review/ Support the show
Mon, October 19, 2020
Episode 137: Apple Entrees
With our sweet tooth and love of fruit, you can bet we’ve had our share of apples. But for dinner? Not as much as we’d like. This week’s recipes use apple’s natural sweetness and bright acidity to liven up our meals. Like a light and simple soup, or a more ambitious pork and apple pie. We finish off the episode with a one-and-done instant pot pork tenderloin. Sure, we’ll always love an apple crumble with a generous scoop of ice cream, but these dinner recipes were pretty delicious, too. Find all of the recipes we made on our website: https://dinnersisters.com/2020/10/19/episode-137-apple-entrees/ Support the show
Fri, October 16, 2020
Pro Tip: Yellow Farmhouse Series - Pickles
Our first pro tip series is starting with one of our favorite foods- pickles! This month we are collaborating with the Yellow Farmhouse in Stonington, Connecticut. Not only do we have the pleasure of working with their Director of Outreach and our friend Laura Jackson, but their mission is closely aligned to our values at the Dinner Sisters. Part of their mission statement reads, “Yellow Farmhouse Education Center uses culinary and farm-based education to connect people to each other and to where their food comes from so that we can cultivate a shared commitment to supporting a local, sustainable food system accessible and affordable to all.” Check out the Our Food Tells a Story program. Support the show
Mon, October 12, 2020
136: Squash Harvest Dinner
Continuing with our theme of fall vegetables for October, this week we are all about squash. We have all been there, back from the farmer’s market with a load full of beautiful squash. Only we don’t have any clue what we’ll do with it all. Never fear! We have recipes from a stir fry to stuffed acorn squash. Not to mention a butternut squash pie that is deeply satisfying. We can’t claim to help with all your vegetable haul, but we think we’ve got you started. http://dinnersisters.com/2020/10/12/episode-136-fall-squash-harvest/ Dinner Sisters is a member of the Frolic Media Podcast Network Support the show
Mon, October 05, 2020
Listener Cook Along: Cookie and Kate
This month the entire Dinner Sisters community cooked from Cookie and Kate . We had a great time making her whole-food, vegetarian recipes. From dinner to dessert, to breakfast, we had a blast. Not to mention all the chatting in the comments. Special shout out to Madeline for the voice memo and Megan for the email. October is The Woks of Life , a family run blog all about Chinese food (and more!) Join us on our Facebook group. We're having a blast. Want to support the Dinner Sisters? Check out our Patreon . For ten dollars a month you can join us at our live cookalong. Thanks so much for your support to help us keep writing and cooking with you! Support the show
Mon, October 05, 2020
Episode 135: Potatoes for Dinner
October is potato harvest season, if you didn’t know, and the ideal weather to use the new crop. We have three ideas for you this episode from a burrito filling, to nacho baked potatoes, to a sweet potato hash. Look, if you’re going to do potatoes, embrace them for their starchy deliciousness and go all out. You won’t regret it with any of our recipes this week. https://dinnersisters.com/2020/10/05/episode-135-potatoes-for-dinner/ Support the show
Mon, September 28, 2020
Episode 134: Meal Planning Tips, Tricks and Advice
Meal planning month is wrapping up and we’re talking about all that we learned. Plus, we have a whole bunch of fantastic tips from professional meal planners and our listeners. Check out Natalie’s tips for smaller households, or figure out how to feed a family with Megan and Stacy from Didn’t I Just Feed You . Sarah from our Frolic Media Network has a techy solution; Marie from Feed Your Family Tonight has a low tech version that might just be the best thing for your week. As per usual, our listeners and friends are the smartest, most helpful group of people we know! https://dinnersisters.com/2020/09/28/episode-134-meal-planning-tips-tricks-and-advice/ Dinner Sisters is a part of the Frolic Media Network. Support the show
Mon, September 21, 2020
Episode 133: Good and Cheap Budget Meal Plan
Planning for meals can be all about making life easier; but meal planning can also be about making your budget work for you. Leanne Brown's Good and Cheap is a cookbook for those who are looking to plan meals on a tight budget but still want to eat well. Her recipes are written for those who are on SNAP budgets of $4 per day but work for everyone. We liked her clear directions, appetizing photos, and helpful tips to eat well. A meal plan for a budget but also for those who like to eat. http://dinnersisters.com/2020/09/21/episode-132-good-and-cheap-meal-plan/ The Dinner Sisters is a part of the Frolic Media Podcast Network. Support the show
Mon, September 14, 2020
Episode 132: Vegetarian Meal Plan
Folks go vegetarian for all sorts of reasons. Unless you grew up not eating meat, planning meals can get tricky. We liked Hummussapien’s vegetarian meal plan for fresh recipes with accessible ingredients and clear directions. She writes her own recipes but also includes some friends along the way. Even if you’re not vegetarian full time, we think you’ll find a recipe to love. Check out the recipes from this week on the show notes . This podcast episode is sponsored by Kensington books. Check our their newest releases at Kensingtonbooks.com Dinner Sisters is a part of the Frolic Media Podcast Network. Support the show
Sat, September 05, 2020
Episode 131: Meal Planning with What's Gaby Cooking
It’s our first theme month ever at the Dinner Sisters and we’re planning it out. Meal planning, that is. While we’re de facto meal planners with each episode, the both of us haven’t been big meal planners in the past. But we’re jumping in with two feet and learning as we go. What’s Gaby Cooking?’s meal plan is a set of recipes to cook for the week, rather than a more rigid plan. We liked the flexibility and enjoyed choosing three recipes to cook this week. A power salad, a flatbread, and tacos were casual, fun meals that made dinnertime a breeze. (Not to mention all the bacon was a hit.) Support the show
Sat, September 05, 2020
Pro Tip: Lazy Genius Meal Planning with Kendra Adachi
When Kendra Adachi says "lazy genius" she means just that- a way of living life smarter, not harder. She shares her method for meal planning easier and kinder on yourself. We love anything that helps us live life a little bit smoother with even less effort. As we kick off our month of meal planning, we couldn't have asked for a better protip. Thanks, Kendra! Support the show
Mon, August 31, 2020
Episode 130: Back to School Dinner Pizza Party
Lucky 13 dinner party this week! We’re celebrating our 130th episode with a dinner party that’s dedicated to back-to-school. This time of year is more complicated than in years past, but that doesn’t mean we can’t gather around some fun dinner plans. Try out a cheesy pizza monkey bread or choose-your-own-salad-adventure with an easy salad bar . To wrap up our party, make ice cream cupcakes that will make anyone smile with delight. https://dinnersisters.com/2020/08/31/episode-130-back-to-school-dinner-party/ The Dinner Sisters is a part of the Frolic Media Podcast Network. Support the show
Fri, August 28, 2020
Listener Cook Along: Alexandra's Kitchen
We all cooked together this past month. Wow, did we have fun! With reader voting, we all decided to cook along to Alexandra's Kitchen . Our Facebook Group had a blast and we together cooked over 50 recipes. Check out the group if you'd like to see more pictures, reviews from listeners, and some fantastic dinner ideas. Or visit Alexandra's Kitchen directly for fresh garden-to-table recipe inspiration. Join us next month for the September 2020 Listener Cook Along: Cookie and Kate The Dinner Sisters podcast is a member of the Frolic Media Podcast Network. Support the show
Thu, August 27, 2020
Pro Tip: A listener trick for Proofing Bread
We're bringing back the pro tips for fall! In this episode, Konnie shares with us a genius trick for proofing bread. Be sure to tune in to hear how she re-purposes a common household item in the kitchen. This episode is brought to you by Kensington Book's new release, Rebellious Rancher from Kate Pierce. Find Rebellious Rancher at Kensingtonbooks.com and be sure to check out their site for lots of great reads. Dinner Sisters is a member of the Frolic Media Podcast Network. Find more podcast at https://frolic.media/podcasts/ Support the show
Mon, August 24, 2020
Episode 129: Satay, Skewers and Kabobs
If we learned anything this episode, it’s that food on a stick just tastes better. That’s science. But we also learned that there’s all sorts of ways to eat dinner on a stick, skewer, or kabob. We had a delicious version of beef satay that was nominated for a future restaurant menu (owner and name, to be determined). Not to mention a vegetarian skewer that was fresh, simple, and cheesy. A winning combination in our book. Wrapping it up, we had pineapple, chicken, and vegetables on a skewer, slathered in teriyaki sauce. What’s not to love? We think we’ve proven beyond a doubt that dinner on a stick is the way to go for a fun, delicious meal. This episode is brought to you by Kensington’s newest title from Alexandra Ivy, INTENDED VICTIM. You can find INTENDED VICTIM by Alexandra Ivy wherever books are sold. Find out more at Kensingtonbooks.com. Dinner Sisters Podcast is a member of Frolic Media Podcast Network. Support the show
Mon, August 17, 2020
Episode 128: Cook Book Review - Half Baked Harvest Super Simple by Tieghan Gerard
Half Baked Harvest has been a favorite on Kate’s blog roll for quite some time. Which is why reviewing her cookbook was so much fun! We cooked so many recipes that were dinner time treats- from a one pot pasta to a bar dessert for the whole family. The pictures were mouthwatering and had us inspired to cook more. Tieghan's directions were clear and included easily accessible ingredients. The stories from her family made it all the more personal and a fun read. In short, Half Baked Harvest Super Simple was an all around winner. http://dinnersisters.com/2020/08/17/episode-128-cookbook-review-half-baked-harvest-super-simple-by-tieghan-gerard/ https://frolic.media/ Support the show
Mon, August 10, 2020
Episode 127: Tomato Season (replay)
Pasta with Marinated Tomatoes and Herbs, Stone Fruit and Tomato Salad, and Savory Tomato Poundcake We’re on our August break this week but don’t worry. Tomato Season is here with Episode 22. A way, way throw-back with one of our favorite salads, a decadent, savory pound cake, and a fresh and easy pasta for scorching August days. Revisit one of our favorite episodes with us, spritzer in hand, and we’ll see you next week! Dinner Sisters is part of the Frolic Media Network. Support the show
Mon, August 03, 2020
Episode 126: Chicken on the Grill
Summertime on Lake Winnebago always meant chicken on the grill. Savory, flexible, and ready for a crowd, grilled chicken was a staple of our summer tables. This week’s episode takes our classic childhood chicken and updates it with a reverse marinade. We also try chicken wings from the Philippines, and tandoori chicken without calling for takeout. All were perfect with a fresh salad, some ice cold watermelon, and a frosty beverage of your choice. Come join us at the grill! Check out this week's recipes at: www.dinnersisters.com Dinner Sisters is a part of the Frolic Media Podcast Network Support the show
Fri, July 31, 2020
Listener Cook Along: Budget Bytes
We all cooked together this past month. Wow, did we have fun! With reader voting, we all decided to cook along to Budget Bytes. Our Facebook Group had a blast and we together cooked over 100 recipes. Check out the group if you'd like to see more pictures, reviews from listeners, and some fantastic dinner ideas. Or visit Budget Bytes directly for recipe inspiration that is easy on the budget. Dinner Sisters is a part of the Frolic Media Podcast Network Support the show
Mon, July 27, 2020
Episode 125: Hardcover Cook with Monique Llamas
While we cook from the internet most of the time, cookbooks still hold a place in our heart. Authors pour their hearts into books and recipes and we get some pretty great meals. This week we’re featuring a company that loves cookbooks even more than we do, Hardcover Cook. We also had the chance to speak with Monique Lllamas, the founder of Hardcover Cook. She talks all about her subscription service, a quarterly box with an amazing cookbook and matched up pantry items. Monique sent us each a box to try (although the opinions are our own). We cooked from two books: Dinner: Changing the Game by Melissa Clark, and Kate cooked from Six Seasons by Joshua McFadden. Each was uniquely its own and uniquely delicious. Get all of our tips, tricks and more on the shownotes for this episode. Dinner Sisters is a member of the Frolic Media Podcast Network. Support the show
Fri, July 17, 2020
Episode 124: Kate's Birthday Party Dinner
It's her birthday and she'll cook what she wants to! Kate is turning 40 this year and we're doing all her favorites to celebrate. Pizza is always on the top of the list, especially this cheesy and crunchy Grandma-style pizza. We also have a recipe Kate has been making for ages. Inspired by her time as a vegetarian, the enchiladas are a tasty use for all that zucchini. Last but certainly not least, what would a birthday party be without cake? Classic angel food, to be exact, dressed up with fresh strawberries and a creamy lemon pudding frosting. We're so happy to be celebrating with you. Join us for birthday party! https://dinnersisters.com/2020/07/20/episode-124-kates-birthday-favorites/ Dinner Sisters is a part of the Frolic Media Podcast Network. https://frolic.media/ Support the show
Mon, July 13, 2020
Episode 123: Jamaican Vacation
Jamaican Rice and Peas, Jamaican Beef Patty Recipe, and Brown Stew Chicken All of us are in need of a vacation lately, it seems. Join us on a virtual trip to Jamaica with recipes that bring us right to the people, places, and culture of the island. We cooked another version of rice and beans, this time with coconut milk and allspice. Despite the steamy weather, we were also happy we tried brown stew chicken. We tried our hand at beef patties to round out the episode. A quintessential Jamaican street food brought home to our kitchen. While we would always prefer to lounge on the beach, a trip with food was a little vacation itself. The links to all of the recipes along with tips, tricks and techniques we used can be found on our website: https://dinnersisters.com/2020/07/13/episode-123-jamaican-vacation/ The Dinner Sisters Podcast is a member of the Frolic Media Podcast Network https://frolic.media Support the show
Mon, July 06, 2020
Episode 122: Summer Platter Salads
Ultimate Italian Salad Platter, Jaengban Guksu (Platter of Cold Noodles and Vegetables), and Bibb Lettuce, Chicken, and Cherry Salad With Creamy Horseradish Dressing When the heat of the summer is on, fresh and cool for dinner is just the thing. This week we have three recipes that are appealing even on the most muggy of days. One is completely no-cook taking full advantage of the deli counter or the fun foods at Aldi’s. Pile up the pickles, meats, and cheeses and go to town! On the opposite end of the spectrum is a platter that felt just like spa food to us. Light and cool platter of sliced cucumbers, cabbage, and other vegetables with cold noodles, tied together with a sweet savory dressing. Cherries and chicken are the star of our last salad, with bibb lettuce, a creamy dressing, and a not-to-be-missed crunchy panko mix in. Pour yourself a seltzer and get a breath of fresh air with one of our platter salads this week. We’ll be right there with you! Find all of the recipes we reviewed along with tips and tricks on the full shownotes for this episode: https://dinnersisters.com/2020/07/06/episode-122-summer-platter-salad/ The Dinner Sisters Podcast is a member of the Frolic Podcast Network. Find more Frolic podcasts you might enjoy at https://frolic.media Support the show
Mon, June 29, 2020
Episode 121: Summer Break Grilling
We’re taking a break this week for the holiday and bringing you a grilling episode we loved- number 72. Enjoy and we’ll see you next week! Summer is in full swing and we’re all trying to beat the heat. Do your best to avoid the kitchen and grill up something beyond burgers or hot dogs. How about a grilled quesadilla, smokey and cheesy? Or try a turkey burger that is anything but dry or tasteless. We really fell in love with the chicken thigh kebabs’ spices and browned onions. To top it all off, we have two other ideas for the grill: oyster appetizers, and grilled peaches for dessert. Now get out there and get grilling! Get complete shownotes and recipe links on our website: https://dinnersisters.com/2020/06/29/episode-121-summer-break-grilling/ The Dinner Sisters is part of the Frolic Network. Find more podcasts you might like at https://frolic.media/podcasts/ Support the show
Mon, June 22, 2020
120: Spring Roll Dinner Party
Here we are, another ten episodes with all of you. This time, we’re celebrating with cool as a cucumber summer rolls in a peanut sauce you’ll want to eat with a spoon. Dessert is a berry delight with layers of cake, lemon curd whipped cream, berries, and a meringue topping. We couldn’t be happier to have you along for the ride. Hope you can join us for ten more. https://dinnersisters.com/2020/06/22/episode-120-spring-roll-dinner-party/ Dinner Sisters is part of the Frolic Podcast Network. You can find more outstanding podcasts to subscribe to at Frolic.media/podcasts! Support the show
Mon, June 15, 2020
Episode 119: Fritters, Falafel and Fishcakes
Sometimes episode themes are easy to choose, and sometimes they grow a little more organically. Our alliterative episode this week, Fritters, Falafel, and Fishcakes, was absolutely the latter. Not to say we’re disappointed. Little cakes of fried goodness are always welcome at our dinner table. We hope you find a bit of crispy cake to love with a baked falafel recipe, a tender fritter with ham and zucchini, or a classic, comforting fishcake. We sure did! Find all links to recipes over at: https://dinnersisters.com/2020/06/15/episode-119-fritters-falafel-and-fish-cakes/ We’re now part of the Frolic Podcast Network! Check out their shows (especially if you’re into romance novels..) at https://frolic.media/podcasts/ Support the show
Mon, June 08, 2020
Episode 118: Cookbook Review - Simple by Yotam Ottolenghi
A simple dinner can mean different things to different folks, from a bowl of cereal to roasting a chicken. Yotam Ottolenghi sets up his recipes in our latest cookbook review to reflect all perspectives on a simple meal. We found all kinds of dinners to love, from a rice noodle salad with poppy seeds, to crowd pleasing oven fries, to pappardelle with rose harissa. Simple, like the title of the book, while offering fresh flavors for any night of the week. https://dinnersisters.com/2020/06/08/episode-118-cookbook-review-simple/ Support the show
Mon, June 01, 2020
Episode 117: Sheet Pan Part 2
During social isolation, we have all turned to project cooking. A big roast, a complicated pastry dish, or just a beautiful roast chicken. Then, it’s dinner time and a big project doesn’t seem that fun while you and your family are hangry. Enter sheet pan meals, thank goodness. We’re highlighting them this second time as a way to cut down on the fuss while still having a gorgeous dinner. Since this isn’t our first time with sheet pans we’re trying to break the mold a bit with a big pancake, a jambalaya-inspired tray bake, and a cheesy, crunchy pasta sheet. Crank your oven up high and get cooking! All the recipe links are on our website: https://dinnersisters.com/2020/06/01/episode-117-sheet-pan-part-2/ Support the show
Mon, May 25, 2020
Episode 116: Everything Eggs
A carton of eggs in the fridge can be a lifesaver on a hungry night. Making a quick omelette has saved our skins more than once. But weeknight meals can be more than scrambled eggs and the three recipes we tried definitely prove it. The complete shownotes for this week's episode are on our website: https://dinnersisters.com/2020/05/25/episode-116-everything-eggs/ This weeks recipes: Egg Curry by Cook with Manali A mild, tomato curry with plenty of spice, perfect over rice. Manali’s clear and easy to follow directions were appreciated for ease on a weeknight. Make this with extra hard boiled eggs, the last of the tomatoes on the counter, and frozen peas the night before grocery shopping. Avgolemono by My Family's Food Diary Avgolemono is a creamy comforting soup with a bit of a punch from plenty of lemon. Filling but light enough for spring, this is a lovely soup for a cooler spring day. Simple Carbonara by Food 52 Carbonara is a Dinner Sister classic; Betsy makes “eggs and bacon” pasta for her kids quite a bit. Frankly, what’s not to love about pasta, eggs, cheese, and bacon? Make this on a night where you need to soothe your soul. Support the show
Sat, May 16, 2020
Episode 115: Food Security: Interview with Mary Augustine
Meet our other sister this week, Mary Augustine. Mary is our younger sister and we were thrilled to have her on for a very special episode. Our brilliant sister has her Masters from the University of Oregon in Community and Regional Planning with a focus on food systems. She is the Youth Nutrition Programs Manager working on the USDA Summer Meals, youth food insecurity and all the ways to address the issue of hunger with kids. Support the show
Mon, May 11, 2020
Episode 114: Leftover Makeover
Cooking dinner often means leftovers. Sure, a soup or stew is beautiful when reheated the next day. But sometimes you just can’t bear to eat that roast chicken any longer or you need a way to make some room in the fridge or freezer. This episode we have three recipes that are flexible enough to make use of leftovers while also bringing something different to the table. Roast chicken turns into a big (or small) batch of Cold Asian Noodle Salad with Chicken and Cucumbers. Make a decadent Mr. or Mrs. Crunchy sandwich with some of that sourdough loaf before it goes stale. Or find an elegant use for the last of the grilled vegetables and cheese in a No Recipe Quiche. Leftovers have new life and you’ve got some new meals. Win, win! https://dinnersisters.com/2020/05/11/episode-114-leftovers-makeover/ Support the show
Mon, May 04, 2020
Episode 113: Throwback Recipes
Throwback classics don’t always hold up. Just ask us about the time we tried a fun dip; our teeth may never recover. Some dishes, however, do pass the test of time and we have three tasty examples. Two are from our fantastic mom: a twist on the classic tuna melt and a comforting rice casserole. The third is a favorite not just because Porcupine Meatballs are an amazing name, but also a savory, easy to put together comfort meal. We hope you enjoy this trip down memory lane as much as we did cooking and writing about it. https://dinnersisters.com/2020/05/04/episode-113-throwback-recipes/ Support the show
Mon, April 27, 2020
Episode 112: Use Those Beans
Maybe your pantry looks like ours- stocked to the gills with all sorts of snacks, pasta, and beans. We took a peek the other day and realized we needed to put all those beans to work. If you have chickpeas, white beans (like a cannellini or navy), or black beans, you’re almost ready for dinner. Make a big batch of Best Chickpeas and you’re set for the week. Or make some Carrot and White Bean Burgers and smugly eat a delicious and super healthy dinner. Join us in our latest culinary trip to Nicaragua and make Gallopinto, an absolutely stellar use for leftover beans and rice. Don’t let those bags and cans of beans just sit there on the shelf. Put them to good use for dinner! https://dinnersisters.com/2020/04/27/episode-113-beans-pantry/ Support the show
Mon, April 20, 2020
Episode 111: Pantry Pasta
Shelf stable and full of calming carbs, pasta is going to get us through these long days lately. If you’ve already had one too many bowls of noodles and sauce, we have some ideas that go beyond red sauce. Combine a weeknight dinner favorite, baked salmon, with fettuccine and punchy lemon. Or make a cheesy one skillet pasta- a hit for the whole family. Maybe you’re like Kate and have a pantry shelf of rice noodles, too. Make a Thai noodle bowl for the comfort of noodles with some veggies, too. However you’re finding solace these days, we’re happy you’re sharing your dinner plans with us. Find links to all of the recipes we made on our website: http://dinnersisters.com/2020/04/20/episode-111-pantry-pasta/ Support the show
Mon, April 13, 2020
Episode 110: Simple Dinner Party
A dinner party right in this moment in time looks very different than it did just two months ago. Yet we’re celebrating 110 episodes because of all you, dear listeners. Doing this podcast has always been a joy and sharing it, especially now, is a light for us. In order to properly celebrate we do have a cake! But no eggs, milk, or butter that sometimes is in short supply. We also have a light, pantry friendly chickpea flour pancake that can be dressed up for dinner or eaten in one hand watching TV. Plus, we’re finally putting Betsy’s celery salad in the spotlight. Trust us, you don’t want to wait as long as Kate did to make it. Whether you’re home or out doing the essential work we all need, thank you for listening. We’ll keep celebrating together as long as you’ll have us! You can find all of the links to the recipes cooked and reviewed on this show on our website: http://dinnersisters.com/2020/04/13/episode-110-simple-dinner-party/ Support the show
Mon, April 06, 2020
Episode 109: Broiler Dinner
Broilers aren’t just for nachos anymore and we proved it with this episode. We made breakfast for dinner, steak, and two kinds of chicken in an effort to see how well the broiler could make dinner. Turns out it was a hidden gem in our kitchen. Recipes this episode were quick, a little toasty, yet still tender. Get your broiler preheated and see how you can make dinner a little different this week. https://dinnersisters.com/2020/04/06/episode-109-broiler-dinner/ Support the show
Mon, March 30, 2020
Episode 108: Melissa Clark's Instant Pot Cookbooks
Lately our Instant Pots have been getting a workout, between all the dried beans and comfort foods we’re making. Our review of Melissa Clark’s Dinner in an Instant and Comfort in an Instant was just in time. Make a quick, all-in-one meal of lentils and sausages, or go all out with a pork shoulder Bo Ssam. Either way, we loved Melissa Clarks solid guidance, clear recipes, and the delicious results. Both books were chock full of recipes we’d like to make for dinner again and again. Get some use out of your Instant Pot! Tara made: Bo Ssam, Ginger Meatballs with Swiss Chard, Middle Eastern Lentils, and Potato, Cauliflower, and Pea Curry. “The Bo Ssam was delicious and made enough to share with the neighbors.” Betsy made: Quinoa Porridge with Maple Syrup, Vegetable Stock, Chicken Stock, and Risotto Carbonara. “The Quinoa Porridge was so good to have in the morning and it reheated really well. It’s going into my rotation.” Kate made: Lentils and Sausages, Mussels with Lager. “The mussels were my favorite. Simple to put together and a treat of a meal.” https://dinnersisters.com/2020/03/30/episode-108-comfort-in-an-instant/ Support the show
Mon, March 09, 2020
Episode 105: Make it Spicy
Spicy food has lovers and haters. We're firmly in the lovers section and this week proves it. We traveled the world to find recipes for this week- from Jamaica to Korea and back again to the United States. All types of spices are featured, too. Like red pepper flakes from Korea. Or chipotle peppers from the new world. Maybe try scotch bonnet peppers, with a fruity heat that has a slow burn. Proof that wherever we go, spice lovers are sure to follow. Join us! https://dinnersisters.com/2020/03/09/episode-105-make-it-spicy/ Support the show
Sat, March 07, 2020
Pro Tip: A Quarantine Ready Pantry
Whether you're hunkering down from the flu, or looking to be more prepared for COVID19, we have some helpful tips and recipes for you. Betsy Referenced the CDC preparedness guidelines: https://www.cdc.gov/cpr/prepareyourhealth/PersonalHealth.htm Support the show
Sun, March 01, 2020
Episode 104: Marinades
Honey, Lime, and Chipotle for the Perfect Pork Tenderloin, Marinated Tofu with Peanuts and Charred Bean Sprouts, and Shrimp Marinade Marinades can take a dinner from ho-hum to really tasty with very little active effort. Yet we haven’t been able to make them a regular part of our dinner routine. We’re changing all that with this episode with three marinades that inspired us to put in the effort. The pork marinade has a bit of smokey heat from chipotles, welcome in the dead of winter when grilling isn’t an option. Shrimp marinated so quickly we felt silly for not doing it more often. Just a half hour and they were done! We rounded out the episode with a tofu marinade that was so simple you don’t even have to cook it. That’s our kind of dinner plan. Here’s to making dinner a little tastier. Support the show
Mon, February 24, 2020
Episode 103: Make Ahead Pantry
Sometimes you have to take care of your future self. You know, the one who’s had a long day and needs dinner on the table as soon as possible? Make one of these recipes and a curry, quick meat sauce, or ramen noodles are on the table before you know it. It may take some time now, but well worth it come that busy Tuesday. Get the full show notes and recipe links on our website: https://dinnersisters.com/2020/02/24/episode-103-make-ahead-pantry/ Support the show
Fri, February 21, 2020
Pro Tip: Okonomiyaki (Japanese Veggie Pancake)
Some recipes we make over and over again. Smitten Kitchen's Japanese Vegetable Pancake is one of them. This time of year, when veggies are limited to carrots and cabbage, its fantastic to have an easy and tasty way to eat them. Make up a batch this weekend for a savory breakfast (an egg is amazing here) or for a light dinner before your latest streaming binge. Support the show
Mon, February 17, 2020
Episode 102: Pancake Supper
Pancakes are loved the world over; just look at this episode for proof! We love them, too and couldn’t wait to dig into the recipes this week. Two savory options are on the docket: one with bacon and cheese, the other with spices and plenty of vegetables. Quinoa adds a little extra oomph to our sweeter option, ideal for breakfast for dinner or just a hearty breakfast. Savory or sweet, join us this week for some hot-off-the-griddle treats. https://dinnersisters.com/2020/02/17/episode-102-pancakes-for-supper/ Support the show
Mon, February 10, 2020
Episode 101: Quick Weeknight Vegetarian
Kale Pesto Pasta, Egg Foo Young with Mushroom Sauce, and Easy Rosemary Garlic White Bean Soup Vegetarian cooking is more than a piece of tofu, we know that much by now. Weeknight cooking can be more than some pasta sauce (although that’s not bad either!). Join us for three weeknight vegetarian dinners that shake things up a bit but also get food on the table. We do have pasta, don’t worry. But also an alternative to ordering Chinese takeout and the absolutely simplest, tastiest, bean soup than we’ve had in a long time. Weeknight dinners that tick the boxes for vegetarian and easy. Sounds a win to us. https://dinnersisters.com/ Support the show
Sat, February 08, 2020
Pro Tip: Betsy's Airbnb Special Announcement
In this short pro-tip episode, Betsy shares her special news about the Airbnb 100 home cooks contest. https://news.airbnb.com/100-talented-home-cooks-chosen-for-a-once-in-a-lifetime-trip-to-italy/ Support the show
Mon, February 03, 2020
Episode 100: Celebration Dinner Party
Celebrate 100, that’s right one-hundred, episodes with us. We are thrilled to have made it all the way to this major milestone. Of course we have a dinner party to celebrate. Betsy fell in love with coconut milk after 100 episodes, Kate loves a champagne cocktail, and both will never turn down a creamy, cool dessert. All our favorites to reflect on the past 100 episodes and look forward to 100 more. Find links to all of this episode's recipes on our website: Coconut Braised Short Ribs from Epicurious Panna Cotta from Splendid Table Champagne Cocktail from liquor.com https://dinnersisters.com/ Support the show
Fri, January 31, 2020
Pro Tip: Food and Snacks for the Big Game
This week we talked about a clever DIY Brat (bratwurst) bar, let listeners in on a behind the scenes secret and took a look back at all of the game night episodes we've done over the past few years. You might find some great recipes or inspiration from: Episode 19: Simply Recipes Sausage Rolls, Smitten Kitchen Nachos and a family favorite Pizza Bread https://dinnersisters.com/2019/07/17/episode-19-game-night/ Episode 54: The Kitchn's Muffin Tin Pizza Bombs or Joy Manning's Stromboli from the Washington Post. https://dinnersisters.com/2019/07/17/episode-54-pizza-night/ Episode 47: The Big Game: Our football favorites from last year including Giada's crunchy parm chicken tenders, some loaded buffalo chicken sammies and loaded twice baked potatoes. https://dinnersisters.com/2019/07/17/episode-47-football-party/ If you have an Air Fryer, check out Episode 81 where we made wings, all the frozen goodies and even tried the air fryer oreos. https://dinnersisters.com/2019/09/23/episode-81-should-you-buy-an-air-fryer/ Support the show
Mon, January 27, 2020
Episode 99: Slow Roasted
Slow Roasted Salmon with Fennel, Citrus and Chilis by Bon Appetit, Slow Roasted Chicken with Oregano and Buttered Tomatoes from Alison Roman in NYT Cooking, and Slow Roasted Sweet Potatoes on Wisconsin Public Radio and Smitten Kitchen Light a fire in the fireplace, some candles, or at least a cozy movie and make a slow roasted dinner this week. We have three dinners that take awhile in the oven but have that low and slow taste that only comes with time. Choose a slow roasted chicken and be rewarded with tender meat and jammy tomatoes that you want to eat with everything. Or slow roast with weeknight friendly salmon, a little spicy, a little savory, and a whole lot of ease. Sweet potatoes get the slow roast treatment, too, and come out looking like stars. We hope any of these meals make you a little warmer this week. Support the show
Fri, January 24, 2020
Pro Tip: Midwest Made author Shauna Sever: Perfect Pie Tips
We reviewed Midwest Made by Shauna Sever in Episode 99 and she was kind enough to share some of her very best tips for making pie with us! Listen in to find out how to get a flaky crust, nice lift and perfect bake time. To find links to all of the recipes we review, head over to our website: https://dinnersisters.com/ Support the show
Mon, January 20, 2020
Episode 98: Midwest Made by Shauna Sever
Reviewing Midwest Made by Shauna Sever was a trip down memory lane. Yet at the same time we were excited to discover new favorites along the way. We baked all the way through this book from savory treats like soft pretzels to decadent Buckeye bars to the perfect after school cookies. Even if you’re not from the Midwest you’re sure to find a treat or two to bake and enjoy. We will be cooking from this book for years to come for family and friends and we think you just might, too. https://dinnersisters.com/ Support the show
Fri, January 17, 2020
Pro Tip: Survey Says... Results of our 2020 Listener Survey
We asked and you answered! We loved learning all about you and what you want from the podcast. Looking forward to the next year of episodes and being even better with every episode. Support the show
Mon, January 13, 2020
Episode 97: Winter Stew
During the darkest and coldest nights (and days) of the year, warm soups and stews can really get you through. This week we have three chunky stews that will warm your bones and power you through all your shoveling, skiing, or Netflixing. A vegan dumpling option will stick to your ribs. The Korean chicken stew had a low, sweet spice and adapted beautifully to the Instant Pot. The fish stew stole the show with warm, savory flavors that we couldn’t believe only took a half hour to make. January is here; get some stew in that pot and some comfort on the table. Find links to all of the recipes in our show notes. https://dinnersisters.com/ Support the show
Fri, January 10, 2020
Pro tip: Rule of Three Meal Planning
In this week's pro tip, Betsy shares her thoughts on meal planning...how she's failed at traditional meal planning for almost 15 years before cooking for the podcast. Cooking three times a week on a flexible schedule and "letting the rest go" has given her new life in the kitchen. Great food, less stress and a loose structure that allows for successful home cooking and days where you just eat sandwiches and a handful of carrots without guilt. If your New Years Resolution is to meal plan, check it out! It might be just what you need. Support the show
Mon, January 06, 2020
Episode 96: Dinner Resolutions
The New Year is here and it seems like everyone’s turning over a new leaf. While we’re not the best about making or keeping resolutions ourselves, we have some recipes that might help you with yours. Maybe you’re trying to eat less meat, doing a Whole 30 challenge, or just attempting dinner at home every once and awhile. We’ve got you covered. Recipes this episode: Cheese Free Sweet Potato Quesadillas from Serious Eats Asian Ground Beef, Mushroom and Broccoli Slaw Cups from Nom Nom Paleo Creamy Chicken and Mushroom Soup from Damn Delicious All recipes are linked on our site: www.dinnersisters.com Support the show
Sun, December 29, 2019
Episode 95: A Look Back on 2019
One more year has come and gone and we’re thinking back to all the fun we had on the Dinner Sisters. Some ups, some downs, but through it all we think we lived up to our motto of, “Cook a little better, learn a little bit about food, and most importantly, figure out what the heck to have for dinner.” In this episode get all our favorites from the past year- including weeknight recipes, project cooking, and cookbooks. We couldn’t have done it without our listeners- that means you! Many thanks for joining us at the table every week to chat about our dinners, cooking, and everything else that goes along with it. Absolutely cannot wait for another year. Support the show
Mon, December 23, 2019
Episode 94: Katie Parla Food of the Italian South
Take a trip with us to Rome, Italy for Betsy’s interview with Katie Parla. Betsy was lucky enough to sit down with Katie (and her mom in the background) to learn a little bit about the food of Rome, life in Italy, and the role of the Mafia in food. (!) She was so gracious in this interview. Betsy had such a lovely time. We think you will, too. Support the show
Sun, December 15, 2019
Episode 93: Winter Dinner for the Longest Night - Butternut Squash Baked Pasta, Pumpkin Chicken and Dumplings and Porschetta Pulled Pork
The longest night of the year is here and we’re all about the foods to get us through the dark night. All we want to do is cozy up to some baked pasta, or roast pork in herbs and citrus. Soup is another winter dinner option, just the thing to take the chill out of your bones. No matter which one you choose, we can guarantee you’re well on your way to a warmer night. Find all of the recipes for this week's episode on our website: www.dinnersisters.com Support the show
Mon, December 09, 2019
Episode 92: Savory Pies
Warm up with us this week with a trio of savory pies for dinner. No time like the winter to indulge in a little pastry, that’s for sure. A classic Quiche Lorraine makes an elegant dinner or make the Cornish Pasties and freeze a few for a hearty dinner when things are busy. The White Cheddar and Apple Galette was a treat of cheddar, apple, and onion. All three warmed us from the inside out, a delightful winter dinner. Support the show
Mon, December 02, 2019
Episode 91: 3 New Meatless Monday Ideas
Thanksgiving has come and gone and we’re getting weeknight dinners back on track. Meatless Mondays is one way to do it- focus on vegetables to kick the week off right. This week we have a quick-cooking Tuscan Tortellini Skillet that was a hit with Betsy’s family, including our mom. Tacos might be more your thing, and if you are feeling adventurous, try them with jackfruit. Lastly, you know we love a good thai curry. Killing Thymes’ easy curry with tofu gave us all the comfort food flavors for a cold December weeknight. Join us for Meatless Monday and solve at least one day’s dinner this week. Support the show
Sat, November 30, 2019
Pro Tip: Cook it Real Good - Oatmeal
Cassie from Cook it Real Good, an Australian food blogger and podcaster, shared with us her favorite method for cooking oatmeal. Her instructions for soaking the oats overnight and then adding a cup of milk to warm in the morning is genius! If you're preparing oatmeal in the summer, Cassie has a great trick for that as well. Check out Cassie's blog and podcast for more great cooking tips and tricks! https://www.cookitrealgood.com/about-bfh/ Support the show
Mon, November 25, 2019
Episode 90_ Foxfire Dinner Party
Settle in with us this week around the woodstove and enjoy Betsy’s interview with Tyrie (TJ) Smith of Foxfire. A Southern heritage preservation organization, “Foxfire’s mission is to preserve the diverse traditions of Southern Appalachia and advance the understanding and appreciation of cultural heritage through public programs, publications, and learner-centered education.” In addition to a museum in the hills of northern Georgia, Foxfire also records oral histories, weaves the stories into a podcast, holds workshops and events, and recently reworked their Book of Appalachian Cookery. Over the crackling of fried chicken and braised cabbage, Betsy and TJ talk about the mission of Foxfire, preserving history, and much more. In this week of Thanksgiving, we welcome you to celebrate the tradition of having family around the table for dinner, in Appalachia or wherever your loved ones may gather. Support the show
Fri, November 22, 2019
Pro Tip: Holiday Planning with Marie Fiebach
Get yourself organized and ready to go for the holidays with our podcast friend, Marie Fiebach from Feed Your Family Tonight. She's got some organizational tips to start the season off right. We're even more excited to offer our listeners a 10% discount on Marie's 2019 Holiday planner. Make sure to enter the code SISTERS at checkout. Thanks, Marie! Support the show
Mon, November 18, 2019
Episode 89: Thanksgiving Sides
Simple Fall Slaw, Slow Cooked Winter Squash with Sage and Thyme, and Twice Baked Sweet Potatoes with Maple and Walnuts Everyone knows the best part of Thanksgiving are the sides. Maybe you’re a sweet potato person, grabbing a bit of that marshmallow goodness. Or green bean casserole is the dish that makes your holiday. Not even mentioning the Great Stuffing vs. Dressing debates. This week we have a few new offerings to add to your holiday rotation. Thanksgiving sides that are fresh, festive, and worthy of a place at your table. Support the show
Fri, November 15, 2019
Pro Tip: Priya Krishna, Author of Indian-ish
Priya Krishna, author of Indian-ish shared with us a bit about why she wrote the book and gave us a great tip for using Chhonk in your weeknight cooking. We were thrilled to have her send in this tip and loved her cookbook. You can listen to our full review in Episode 88. https://dinnersisters.com/2019/11/11/cookbook-indian-ish/ Support the show
Mon, November 11, 2019
Episode 88: Indian-ish by Priya Krishna Cookbook Review
Cooking from Priya Krishna’s Indian-ish was just a treat. Learning about her family’s immigrant story through food was funny, fascinating, and ultimately delicious. We ended up in awe of her power-project manager mom, the author of the recipes and the heart of the book. We chuckled and then were very interested in the methods of her yogurt-obsessed father. But most of all, we cooked and cooked and cooked from her recipes, brought in by her writing and staying for the flavor. All of us agreed, this cookbook is perfect for those just trying to make Indian food for the first time or those who are looking to make Indian flavors part of their regular dinner rotation. No matter why you pick Indian-ish up, we think you’ll love it. Support the show
Fri, November 08, 2019
Pro Tip: Pasta Friday Mini Cookbook Review
This week we’re doing a special book review pro tip, talking about the fantastic Pasta Friday book by Allison Arevalo. Allison has a great story she told in the book about how her Pasta Friday tradition started: she had just sold her shares in a business - a successful restaurant in Oakland called Homeroom, her son needed a risky surgery and her sister was battling stage 4 cancer. The only time she felt better and stopped worrying was when she was cooking for friends, so she decided to host pasta Friday at her house every week. She started an email list and was off. After a year of cooking, she decided to share her pasta friday recipes with all of us in this book. It’s an ode to cooking as community building and a celebration of living life to its fullest with family and friends. And pasta, lots and lots of pasta. Support the show
Mon, November 04, 2019
Episode 87: Italian Pasta Night
For our second pasta night (Only two so far? I’m shocked.), we’re steering closer to Italy than before. We have recipes for homemade noodles, called pici, that are as satisfying to make as they are to eat. Or make a super quick pasta with chickpeas based off of Rome’s most iconic dishes, pasta e cici. Rounding it out, we have Lidia Basitanich’s recipe for Ziti with Sausage, Onions, and Fennel. Hers is a one skillet meal that tastes like it simmered all day, without the actual hours at the stove. Break out of your marinara sauce routine with any of these Italian pasta dinners. Find our complete shownotes and links to all of the recipes at: https://dinnersisters.com/2019/11/04/italian-pasta-night/ Support the show
Fri, November 01, 2019
Pro Tip: Listener Instant Pot Tips and Tricks
Upgrade your Instant Pot experience with some tips and tricks from our listeners. Learn how to get your pot to seal a little more quickly and easily. Or upgrade your lid for better storage. We also learned about a place to put that bulky lid and a way to cook two meals at once. Upgrade for sure! Support the show
Mon, October 28, 2019
Episode 86: Vegetarian Instant Pot
One of our favorite things about the Instant Pot is the ability to reduce long cooking time to just a few minutes. Take a pork shoulder, for instance. Three to four hours of slow braising is down to less than an hour. Not to mention not having to soak beans. Outside beans, however, we hadn’t explored many vegetarian Instant Pot recipes. Time to change that! We found a risotto that will save us from standing over the stove, giving us plenty of time to clean up the house or scroll Instagram. Or how about a lentil Bolognese that’s full of flavor and fiber? Wrapping it all up, we made a quinoa and black bean chili that might replace it’s meatier cousin. Turns out vegetarian meals and the Instant Pot are more compatible that we had hoped. Support the show
Sat, October 26, 2019
Pro Tip Good and Cheap by Leanne Brown
We reviewed Leanne Brown's, Good and Cheap, for this week's Pro Tip. If you are looking to cut their grocery bill you couldn't ask for a better cookbook. We loved that the recipes aren't just frugal; they're delicious. Leanne Brown has recipes that cover the basics of breakfast, lunch, and dinner with style and keep your food budget under four dollars a day. Pretty amazing. You can get the book as a free pdf download on her site: https://www.leannebrown.com Support the show
Mon, October 21, 2019
Episode 85: Budget Dinner Solutions
Budget -friendly dinner, for whatever reason, can be a bummer. Luckily we found three recipes that won’t break the bank and deliver a luxurious amount of flavor. Get your comfort food fix with Creamy Paprika Pork from Taste of Home. Or avoid dinner out and make Homemade Chicken Yakisoba from Budget Bytes. Last, Taco Tuesday is still on with a budget dinner version of Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce by Cookie and Kate. Now if we could just find a way to make saving money on our cable bill this easy. Support the show
Sat, October 19, 2019
Pro Tip: All about Beets! Listener Tips and Tricks
When we asked our listeners last year for advice on roasting beets, we were overwhelmed with responses! We gathered up all of the tips, tricks, comments and recipes for this special Pro Tip episode all about beets. Support the show
Sun, October 13, 2019
Episode 84: Fall Root Vegetables
The farmer’s market is changing. Just a few last tomatoes, no more basil, but lots and lots of sweet potatoes, rutabagas, and new potatoes. Maybe not as sexy as a fresh ripe heirloom tomato, but with enough love just as tasty. We have three root vegetable recipes to get you started with the fall. A Creamy, Vegan Root Vegetable Soup surprised us with its flavor. Just as easy was Cup of Jo’s Roasted Vegetable Tart with Caramelized Onions and Feta. Which, we have to admit, even felt a little fancy with the puff pastry. Last we made a Sheet Pan Chicken and Roasted Harvest Vegetables with a secret ingredient (ok, it was bacon) that took everything over the top. Sure, it’s no longer BLT season. But these root vegetable recipes might just get us through the long winter ahead. Support the show
Fri, October 11, 2019
Pro Tip: Herbs and Spices with Ethan Frisch of Burlap and Barrel
Ethan Frisch gave us a tip on classifying herbs vs. spices when we interviewed him for our special Burlap and Barrel "Distinctive Spices" Episode 69. https://dinnersisters.com/2019/07/17/episode-69-burlap-and-barrel-cooking-with-spices/ Support the show
Sun, October 06, 2019
Episode 83: Freezer Meals
A meal in the freezer, ready to go after a long day, is a beautiful thing. We tried out three freezer meals that can save your sanity. Pull out a freezer bag full of beef stir fry, or a couple mini-meatloafs, or a savory sweet potato stew dinner is on its way. We found recipes that are not just quick, but also delicious. Freezer meals for the win! Support the show
Fri, October 04, 2019
Pro Tip: Simple Cake Author Odette Williams on Baking
Odette Williams, author of the New York Times cookbook pick Simple Cake, shares with us a few of her best baking tips. Pull out those cake pans and get ready for some fall baking! Support the show
Mon, September 30, 2019
Episode 82: Vegetarian Grain Salads
A hearty grain salad, chock full of vegetables, can be just the right thing to have in the fridge for a busy night. Great on the first day, even better the day after when all you want is to scoop up a bowl full of something delicious. We have three options this week that are vegetarian, full of vegetables, and leave you more than satisfied. Support the show
Fri, September 27, 2019
Pro Tip: Expert Air Fryer Laurie Fleming from Fork to Spoon
Expert Air Fryer Laurie Fleming from Fork to Spoon shares her best air fryer tips. Laurie has a popular, top ranked website with Instant Pot and Airfryer recipes and runs a Facebook Group for Air Fryer enthusiasts with over 400k participants! She knows her stuff, and we were thrilled to have her share her hard earned wisdom with us this week! Support the show
Mon, September 23, 2019
Episode 81: Should You Buy an Air Fryer?
Finally, we did it, a whole episode devoted to the air fryer. Truth be told, we were a bit skeptical about the whole thing. But after a couple bags of frozen snack foods, some air fried cookies, and a perfectly cooked salmon filet we were won over. We think an air fryer could be fantastic for the right kitchen and the right family. Support the show
Sun, September 15, 2019
Episode 80: Splendid Table Dinner Party
The Dinner Sisters are octogenarians with our 80th episode! As per usual, we’re celebrating with a dinner party. All the recipes are from the Splendid Table website, a public radio show that’s been our inspiration for years. What better way to celebrate this milestone than steak and cake, which is also the name of Elizabeth’s Karmell’s cookbook. Her recipes for a flank steak, roasted potatoes, and sheet cake hit just the right note for a delicious celebration of 80 episodes. Support the show
Mon, September 09, 2019
Episode 79: Where's the (Ground) Beef
A pound of ground beef can be one of the more economical and convenient items in your fridge. But after a couple nights of pasta with meat sauce, sloppy joes, or hamburgers, you may start looking for that take out menu. Our episode this week puts three (well, four this time) recipes between you and ordering pizza. We’ve quite a variety, too. A Pakistani curry, Teriyaki Meatballs, and two versions of a Swedish meatballs are bound to change up your menu and have you reaching for that ground beef one more time. Support the show
Sun, September 01, 2019
Episode 78: Cookbook Review - Molly on The Range by Molly Yeh
Food can tell the story of our lives, from your Mom’s cinnamon toast to your first fancy restaurant meal. In her latest cookbook, Molly Yeh turns stories of her Chinese/Jewish family, life in the Midwest, and sugar beet harvest with her love into recipe after recipe. Case in point, her recipes for scallion pancake challah, chicken hot tot hot dish, and chocolate tahini cake. We cooked and cooked from Molly on the Range and came away with a winner every time. This isn’t a book for the novice cook. This is, however, the cookbook for you if you love a good story and are looking for fun, delicious recipes. Support the show
Fri, August 30, 2019
Pro Tip: Meal Planning for Busy Nights
Expert Marie Fiebach from Feed Your Family Tonight contributed this week's pro tip, which answers the question: How do you get dinner on the table when you have soccer, gymnastics and a PTA meeting? Or if you have a full day of meetings and you just want to collapse on the couch and eat chips? Marie has some practical advice to help you make it through this fall with more healthy, happy meal times. Support the show
Sun, August 25, 2019
Episode 77: School Night Dinners
Maybe you’ve already felt it, that cool breeze in the air, or spotted your first yellow bus on your way to work. Maybe you’re already in the thick of sending little ones off to school. No matter what late August means to you, we’re always thinking of those first days back to school. Such a long day and we were so hungry come dinner time! (All that thinking and playing.) We have three recipes that will fill hungry bellies no matter if they were learning long division or doing battle with the office copy machine. Again. Recipes that are filling but also a little fun. Here’s the rest of the year and school night dinner! Sheet Pan Taco bake from the Food Network, Curry Chicken Thighs from White on Rice Couple and Spinach Turkey Sliders from Epicurious. Support the show
Sun, August 18, 2019
Episode 76: Farmer's Market Hits
Farmer’s markets this time of year make you feel like you’re a kid in a candy store. Tomatoes, corn, peaches are all at their height at this time of year. Time to get some recipes to take full advantage. Make some summer cooking memories while the season lasts with Savory Peach Chicken by Ellie Krieger on the Food Network, Buttered Tomatoes with Ginger by Bon Appetit, and SweetCorn Pancakes with Bacon from Just a Taste. Support the show
Fri, August 16, 2019
Pro tip: Summer Freezing
In this pro tip episode, Kate and Betsy give advice on freezing your summer bounty. They share tricks for freezing bread, freezing produce and a quick way to punch up your daily water intake! Support the show
Sun, August 11, 2019
Episode 75: Tomato Season (re:play)
Summertime means hot weather, beach days, and all the tomatoes you can get your hands on. The Dinner Sisters embrace tomato season with three recipes that will do justice to your garden victories or farmer’s market hauls. Plus we have a tip for skinning salmon, Pasta with Marinated Tomatoes and Herbs: NYT Cooking Turn your farmer’s market tomatoes into a low cook dinner by marinating with olive oil, salt, olives, herbs and canned tuna. The only thing you need to do is cook pasta when you’re ready. Light yet filling, this is an ideal summer dinner. Tips: Start this early enough in the day if you’d like to have it for dinner. Give yourself at least 5 hours or so for best taste. In other words, eat lunch and then get cracking on the tomatoes. Use a better canned tuna- usually we choose an imported tuna in oil. But lately we’re really liking the American Tuna brand. If this recipe makes too much for your household, consider making half the pasta at one time. In other words, marinate the tomatoes, herbs and tuna. Boil half the pasta and toss with half of your marinated mixture. Reserve the second half and refrigerate. The next day, bring the container to room temperature (about a half hour). Boil the pasta and you have dinner or lunch on day two! Stone Fruit and Heirloom Tomato Mozzarella Basil Salad : The Kitchen Paper Summer on a plate! Stone fruit (peaches, plums, and nectarines) are a mouth-watering combination with tomatoes, basil, and mozzarella. A gorgeous plated salad for the summer months. Tips: Make sure your fruits are dead ripe for this salad. The fruit is front and center in this recipe. If you can’t find bocconcini, fresh mozzarella torn into chunks or a large dice would also work well. We thought this worked well for lunch on its own but would also be nice with a piece of grilled white fish. Savory Tomato Poundcake: The New Yorker What’s in a name? For this recipe, maybe quite a bit. Don’t be put off by the poundcake title, this is a savory, cheesy, cake, punctuated by tangy tomatoes. An ideal way to celebrate the best of summer tomatoes. Tips: Watch the baking time. Depending on your oven, this may take less time than indicated in the recipe. The poundcake and a green salad (and maybe some poached eggs, if you’re really going for it) would make a treat of a lunch with friends. From the Smorgasbord… Tips for Skinning Salmon: Try freezing your skin-on salmon filet for 20-30 minutes before skinning. The skin will peel off with a good hard tug with your fingers and a little help with your filet knife. Schulz Summer Recipe: Creamy Cucumber Salad Use all those cucumbers that are ripe this time of year for a cooling salad dressing with mayonnaise, vinegar, and a touch of sugar. Salt it up! Use a good, flaky sea salt (we like Maldon) to give your just-picked fruits and vegetables the taste they deserve. <a rel
Mon, August 05, 2019
Episode 74: Beach week (re:play)
Beach Week Hopefully you're out enjoying the last weeks of summer- we are, too! We're running a favorite episode chock full of recipes perfect for the last beach days of summer. Episode 23 was full of goodies, from easy chili steak with sleeper hit rice, to cool sesame noodles, to a grilled chicken and corn salad perfect for that potluck. Food made for a week at the beach. Support the show
Mon, July 29, 2019
Episode 73: Summer Picnic
Summer Picnic Weather’s warm, the sun is out, and it’s time for summer picnics! Gather your best blanket, big tote, and a jar of lemonade and one of these recipes and you’ll be all set. Cold fried chicken was a decadently delicious lunch for a crowd. Bring the Green Goddess Pasta salad as a unique vegetarian option. If you’ve got a crowd, focaccia sandwiches use our favorite no-knead bread for any toppings your heart desires. Now get out there and enjoy the weather while it lasts. Support the show
Fri, July 26, 2019
Pro Tip: Prep That Produce
This week on pro tips we have Laura, a listener, call in with a simple but great tip for keeping producer fresh and ready to use all week long. Support the show
Mon, July 22, 2019
Episode 72: On the Grill
Grilled Quesadillas by Gimme Delicious, Extra Juicy Turkey Burgers by Bon Appetit, and Chicken Thigh Kebabs by NYTimes Cooking and Mark Bittman Summer is in full swing and we’re all trying to beat the heat. Do your best to avoid the kitchen and grill up something beyond burgers or hot dogs. How about a grilled quesadilla, smokey and cheesy? Or try a turkey burger that is anything but dry or tasteless. We really fell in love with the chicken thigh kebabs’ spices and browned onions. Support the show
Mon, July 15, 2019
Episode 71: Summer Entertaining
Summer Entertaining Celebrate summer with a fruit panzanella, chicken cobb salad, and Thai larb. Invite your friends and family over and have a feast that's everything we love about warmer weather. Or maybe make a special dinner just for yourself. Support the show
Fri, July 12, 2019
Pro Tip Fresh Fruit
We are excited to share expert tips from Sue Flatau from Flatau Farms. Sue's family orchard is in South East Washington, growing 80 varieties of fruit on 1,000 trees. She shares tips for keeping farmer's market fruit fresh and ideas for getting to know your grower. Find Sue on Instagram @flataufarms or if you're in the area, find her at the farmer's market in Richland, Pasco and Walla Walla. Have a tip, trick, or advice? Email us: dinnersisterspodcast@gmail.com or send a DM on Facebook or Instagram. Support the show
Sun, July 07, 2019
Episode 70 - Grilling Dinner Party
Grilled Pizza Dough, Watermelon and Cucumber Salad, and Blueberry Icebox Cake Another ten episodes and we’re ready for a dinner party! Celebrating Episode 70, we’ve a grilled pizza recipe, a watermelon salad, and an icebox cake for the whole family. The best part- this is a menu to get everyone involved. Little kids can help with the icebox cake while your grilling buddies get the pizzas going. The best part? You are here to celebrate another ten episodes with us. Support the show
Fri, July 05, 2019
Pro tip summer dessert
Summer Desserts Put all those seasonal berries and stone fruits to good use with some summer baking. If you haven’t made Betsy’s favorite Strawberry Birthday Cake from Episode Five now’s the time. Or make a big batch of streusel and be ready for any pick-your-own situation. Still, our perennial favorite is the Peach Cobbler with Hot Sugar Crust. Get your summer baking on! Have a tip, trick, or advice? Email us at: dinnersisterspodcast@gmail.com or send us a message on Facebook or Instagram. Support the show
Sun, June 30, 2019
Episode 69: Distinctive Spices with Burlap and Barrel
David Tanis’ Persian Jeweled Rice, Indian Spiced Salmon with Cucumber Raita, and Cilbir- Inspired Poached Eggs Spices from all over the world flavor our recipes this week, thanks to our partnership with Burlap and Barrel. We wanted to share Burlap and Barrel with you because of their startling flavor and equitable business practices. The result are super fresh spices that you can feel good using. Support the show
Fri, June 28, 2019
Pro Tip: Batch Summer Cocktails
Batch Cocktails Make a big batch of cocktails for your next gathering! We suggest our mom’s Famous Brandy Slush (sign up for the newsletter to get that one!) and a few other ideas to make entertaining fun and simpler. Summer nights are sounding better and better. Also featured: Spanish Sabores Tinto de Verano (red wine of summer!) What’s Gaby Cooking: Strawberry and Peach Rose Sangria Have a tip, trick, or advice? Email us at: dinnersisterspodcast@gmail.com or send us a message on Facebook or Instagram. Support the show
Sun, June 23, 2019
Episode 68: Cookbook Review: Bread Toast Crumbs
Cookbook Review: Bread Toast Crumbs by Alexandra Stafford A fresh loaf of bread, especially out of your very own oven, is such a treat. But yeasted dough can feel intimidating. Fear no more! Our latest cookbook review for Bread Toast Crumb by Alexandra Stafford gives us recipes that work for even the shyest of bakers. We decided Bread Toast Crumb is a book for all bakers, experienced to the newbie, with plenty of recipes to enjoy your loaf to the last crumb. Support the show
Fri, June 21, 2019
Pro Tip - Perfect Rice
Andrea's Rice We interviewed Andrea Nguyen about her cookbook Vietnamese Any Day. She couldn't have been more generous with her tips, including this foolproof (we tried it) tip for making Vietnamese-style rice. Perfectly cooked every time. Thanks, Andrea! Support the show
Mon, June 17, 2019
Episode 67: For the Gram
Pork Egg Roll Noodle Bowl, Spring Vegetable Pasta Alfredo, and Chickpea Pot Pie Scrolling around Instagram can be an hour gone before you know it. (That’s half the fun and half the risk!) All those accounts with beautiful food and recipes that are carefully bookmarked for another day. We finally dug into our list of “make soon” recipes and found three that stood above the crowd. A pork noodle bowl, chickpea pot pie, and vegetable pasta alfredo all made the cut of more than a few forgotten recipes. Support the show
Wed, June 12, 2019
Pro Tip: Salt and Spice
Salt and Spice The Dinner Sisters share tips on buying fancy (but totally worth it) salt and how to keep spices fresh in your pantry. We found better salt made roasted vegetables, steak, and even our daily egg that much more delicious. Keeping spices fresh means less waste and tastier meals. Win-win. Support the show
Sun, June 09, 2019
Episode 66: Summer Herbs
Vietnamese Citrus and Noodle Salad with Fresh Herbs and Fried Yuba, Fresh Herb Risotto, and Basic Lemon and Herb Fish en Papillote Farmer’s markets are in full swing, full of fruits, vegetables, and bunches of herbs. Fragrant and fresh, we’re always so tempted to bring home as much as we can fit into our tote. The problem...what to do when we get home? Not to worry, we have three great recipes to use those herbs with fish, in Vietnamese noodle salad, and in a creamy risotto. Support the show
Fri, June 07, 2019
Unitaskers Pro tip
Egg Poacher Unitaskers, those kitchen gadgets that do only one thing, can be the bane of kitchen storage. Strawberry hullers, avocado slicers, and garlic peelers take up space and could be replaced by a good sharp knife. But sometimes a unitasker can make life easier. Kate talks about her favorite gadget, the egg poacher. Maybe you'll find a way to make breakfast easier. Support the show
Sun, June 02, 2019
Episode 65: Taco Time
We are in love with tacos- easy, just plain tasty, handheld meals. Truth be told, we grew up on a crunchy taco with ground beef, and they still hold a special place in our hearts. But today there’s all sorts of tacos to explore. Fish tacos, vegan tacos, or korean beef are all on this episode. Whatever you do, make sure to share one with someone you love. You always make friends with tacos. Support the show
Fri, May 31, 2019
Pro Tip: Freezer Jam
Freezer Jam The strawberries are ripe and blueberries too. Time to make a quick and easy jam to have those flavors year 'round. No boiling, just some quick mashing and mixing and you have something delicious hidden away in your freezer. Support the show
Wed, May 29, 2019
Episode 64: Spring has Sprung
Strawberry Chicken with Avocado, Scrambled Egg and Roasted Asparagus Toasts, and Creamy One Pot Pasta with Peas and Mint. From the Smorgasbord: Kate made her springtime favorite, rhubarb sauce. Listener Corner: Corisa's tip, Lila’s Deconstructed Lasagna Recipe: Pasta con la Ricotta (Memoria di Angelina) Support the show
Fri, May 24, 2019
Pro Tip Chef Citrin Grilling
Charcoal Chef Citrin is well known for his restaurants that celebrate produce and the grill. He has a new book, Charcoal, with some delicious recipes that bring his restaurant to the home cook. We interviewed him to learn a bit more about the book and learned a few stellar techniques for better grilling. Who knew mayonnaise would be so versatile Support the show
Sun, May 19, 2019
Episode 63: Dumplings
Dumplings Dumplings are a nearly universally loved food. Whether stuffed with soup, or meat, veggies, or tofu, we’re big fans over here at the Dinner Sisters. We sampled three of the many, many, many, types of dumplings, traveling from Poland to Canton, China, to Nepal. Each delicious, each our favorite. Support the show
Fri, May 17, 2019
Pro Tip Piping Pot Curry Instant Pot
Pot in Pot Cooking Follow Meeta's advice and cook more flexibly and easily using your Instant Pot. Make rice at the same time as your main dish, and more. We love this idea for an all-in-the-Instant-Pot dinners or for smaller crowds. Thanks Meeta! You can find Meeta and her delicious recipes for the modern home cook at www.pipingpotcurry.com Support the show
Sun, May 12, 2019
Episode 62: Simple Cake by Odette Williams
Baking a cake for your family and loved ones can be an act of love -or frustration if you don’t have a good recipe. Odette Williams gives us great recipes to make cakes that aren’t necessarily fancy but are delicious and packed with love. This episode we not only made some fantastic cake (Those madeleines! The lemon yogurt cake!) but had a chance to get some tips and techniques from Odette herself. Happy baking! Support the show
Fri, May 10, 2019
Pro Tip: Cookbook Clubs In Person
Start a Cookbook Club Gathering your friends, old and new, together for a cookbook club seems fun. Quickly, though, the details can feel overwhelming. How do you even get people to pick a date? Linda, one of our fabulous listeners, has been there. She offers us some practical advice for getting that club going once and for all! Support the show
Sun, May 05, 2019
Episode 61: Rotisserie Chicken
Six o’clock in the evening. You have been out all day but dinner has yet to come together. To the rescue- a rotisserie chicken! Sure, you can serve it up with some bagged lettuce and call it a day. No judgement here. You could also try one of our three recipes this week and shake things up a bit. We’ve got an elevated dinner salad with a creamy-tangy dressing, a quick soup with the depth of red curry paste, and a family favorite BBQ chicken pizza. Rotisserie chicken is more talented than we thought. Support the show
Fri, May 03, 2019
Pro Tip: Book Club
Book Club We’re sharing another Protip from Monique, a listener and avid cookbook club member. If you’re someone who loves a good cookbook, join a group online! Monique shares why she loves an online club and some hashtags to get you connected. Monique recommends Get Cooking (#getcookingcookbookclub) or Rainy Day Bites (#rainydaybitescookbookclub). Food52 (#f52cookbookclub ) and Saveur (#saveurcookbookclub) She also offers the ckbk Club (#ckbkclub) as a way to connect with her and her company ckbk. Support the show
Sun, April 28, 2019
Episode 60: Spring Dinner Party
Green Machine Salad, Salt Baked Fish, and La Viña Cheesecake Spring is officially here, even if the weather isn’t exactly cooperating for all of us. Along with the change in season we are celebrating another ten episodes with a spring dinner party. Make a crunchy green salad with the first asparagus of the year. Follow up with an impressive salt baked fish that comes out moist and lightly seasoned by salt and herbs. Finish up with a showstopper of a cheesecake that manages to be all made in one bowl. Support the show
Fri, April 26, 2019
Pro Tip: Meal Planning
We are happy to have a ProTip from a listener and fellow podcaster, Marie. She’s all about making life in the kitchen easier for those of us with busy lives and families to feed. This week she talks about her strategy for meal planning. Thinking aheads saves the day. Thanks, Marie! Support the show
Sun, April 21, 2019
Episode 59: Zaitoun by Yasmin Kahn Cookbook Review
Zaitoun, our latest cookbook review, lies at a sweet spot for the Dinner Sisters. It's where you can make dinner and travel at the same time. Yasmin Khan introduces us to Palestinian flavors like tart sumac and warming allspice and new staples like thick labneh and tangy pomegranate molasses. All the while she weaves in stories about the families, cities, and politics of Palestine. This is a book to read while sipping a cup of tea, marking up the pages, only to get up and start marinating a chicken. Support the show
Fri, April 19, 2019
Pro-tip: Go Thrifting
Kate and Betsy talk about one of their favorite past times, thrifting! Go green and save a little cash with unusual finds like handmade pottery, vintage glassware, and baking dishes. We love saving money, keeping items out of the waste stream, and fun items for our kitchen all comes together in one place. Have a tip, trick, or advice? Email us at: dinnersisterspodcast@gmail.com or send us a message on Facebook or Instagram. Support the show
Sun, April 14, 2019
Episode 58: Slow Cooker or Instant Pot
Slow Cooker Tortellini Minestrone Soup, Slow Cooker Spinach and Artichoke Chicken, and Honey Balsamic Slow Cooker Ribs. At the end of the day, we’re always more about what works for you in your kitchen. Which means three recipes this week that can go either way - slow cooker or IP. Whatever you choose, we hope you find a recipe that works for your very own kitchen. Support the show
Fri, April 12, 2019
Pro- Tip: Kid Conversation
Family talks around the dinner table can be the highlight of the day. A time to connect with everyone after a time apart. But what if the littlest ones won’t participate? Betsy has some tips to get even the grumpiest, one-word-answering kid talking. Support the show
Sun, April 07, 2019
Episode 57: Make Ahead Meals
A meal in the fridge or freezer during a long week can make all the difference. It’s that “I’ve got this!” feeling all in a foil-wrapped breakfast burrito or a container of beans ready to spoon over toast. We’ve a few more recipes for just that feeling: Korean-style Beef Bulgogi Burgers, Savory Bread Pudding with Sausage and Escarole , and Stuffed Sweet Potatoes with Beans and Guacamole. Any of these three recipes put you one step ahead of the game. Support the show
Fri, April 05, 2019
Pro Tips roast chicken
We are happy to have a ProTip from a listener and fellow podcaster, Marie. She’s all about making life in the kitchen easier for people with hungry (and little) mouths to feed. Her tip is all about doing double duty with roast chicken. If you’re going to roast one for dinner, why not another to have the start of quick meals the rest of the week? Pretty smart. Thanks, Marie! Support the show
Sun, March 31, 2019
Episode 56: All about Beans
A pot of beans can be the ultimate comfort food, warming you up on a cold winter night, saving your wallet during lean times, or as a quick start to a meal on a busy night. We take a trip to the hipster health food store with a Chickpea and Sunflower sandwich, make a Cuban version of black beans, and cook a Tuscan stew with a crunchy bread topping. Each one is a way to stretch your wallet and fill your belly with delicious food. Support the show
Thu, March 28, 2019
Pro Tip: Knives
Knife Safety Likely the most used tool in the kitchen, knives can also be a bit of a hazard. Kate talks about her tips for knife safety learned from a few catering gigs and years of home cooking. In short: keep a sharp knife, let it drop, and never put a knife in the sink . A ProTip to keep you safe and happy in the kitchen. Win-win! Have a tip, trick, or advice? Email us at: dinnersisterspodcast@gmail.com . Or send us a message on Facebook or Instagram. Can't wait to hear from you! Support the show
Sun, March 24, 2019
Episode 55: Chicken Dinner
Chicken is a dinnertime staple in our kitchens for good reason. It’s inexpensive, flexible with many flavors, and easy to find in any grocery store. Take a peek around the food blogs and you’ll see this is also true for large swaths of the internet. Recipes abound for chicken breast, roasted chicken, chicken thighs...so many it’s easy to get overwhelmed and fall back to our tried and true. Hopefully this episode can give you three recipes that can, gently, push you out of your chicken rut. Support the show
Thu, March 21, 2019
Pro Tip: Toasting Nuts
Whether you’re looking for a bit of crunch for the top of a salad or making some decadent chocolate chip walnut cookies, sometimes you need just a few toasted nuts to make a recipe. Kate has a quick and easy tip for toasting nuts: use the microwave. Less burning, less time, but happier cooks. Sounds like a ProTIp to us. Support the show
Mon, March 18, 2019
Episode 54: Pizza Night
Join us as we try a few traditional and out-of-the-box pizza recipes this week. We baked up and reviewed Carrot, Pine Nut, and Parmesan Skillet Pizza with Creamy Roasted Garlic Sauce, the Best Ever Cauliflower Pizza Crust, Muffin Tin Pizza Bombs and stromboli. Support the show
Thu, March 14, 2019
Pro Tip: Mise En Place
Our listener Ed shares with us his technique for cooking a little easier and being a little more relaxed in the kitchen: a mise en place. Ed explains how having all his ingredients prepped before he begins makes dinnertime that much more enjoyable. Have a tip, trick, or advice? Email us at: dinnersisterspodcast@gmail.com or send us a message on Facebook or Instagram. Support the show
Thu, March 14, 2019
Pro Tips Trailer
Every week we feature experts and home cooks who share pro-tips to make dinnertime a little better. Have a tip, trick, or advice? Email us at: dinnersisterspodcast@gmail.com or send us a message on Facebook or Instagram. Support the show
Sun, March 10, 2019
Episode 53: Citrus Season
March is here, which means citrus season is in full swing. We can’t get enough grapefruit, sumo oranges, and clementines this time of year. Good thing we have three recipes that use some of those gorgeous fruits in some bright and tangy recipes. We have you covered with a weeknight beef stir fry, a savory marinade and glaze for pork chops, and a waffle recipe for a fancy brunch or breakfast for dinner. As long as citrus is here, we are taking full advantage. Support the show
Mon, March 04, 2019
Episode 52: An Anniversary Tapas Dinner
We’re having an anniversary party! The Dinner Sisters have been around for a whole year and we think that’s reason to celebrate. 1 Betsy’s favorite, bacon-wrapped dates, show up with a twist. A Spanish tortilla is on the menu to serve a crowd (and won’t break your budget). Rounding out the party, we have roasted red peppers with garlic and olive oil that just might be the best pantry-friendly appetizer we’ve found. Support the show
Mon, February 25, 2019
Episode 51: Ancient Grains: Cozy Cabbage and Farro Soup, Roasted Broccoli and Cheddar with Crispy Quinoa, and Buckwheat Pancakes
Ancient grains may seem like a marketing ploy (and maybe they are…) but we love them for the deliciously different taste they give to our dinners. We break out of our rice, wheat, and corn rut with quinoa, farro, and buckwheat. Try something new with us and see what you think. Support the show
Thu, February 21, 2019
Special Episode: Vietnamese Food Any Day: Andrea Nguyen
As part of the Ten Speed Ambassadors program we were able to review Andrea Nguyen’s latest cookbook, Vietnamese Food Any Day. (Thanks for the free book Ten Speed!) We had to try out the recipes for ourselves and they were a hit. (Please know, all opinions are our own. ) Betsy was lucky enough to be able to talk with Andrea Nguyen about her cookbook, favorite fish sauce, and a tip for cooking rice that we know will come in handy. Support the show
Sun, February 17, 2019
Episode 50: Italian Winter Dinner Party -Polpette all’uccelletto - Sausage meatballs cooked in stewed beans, Orange Dijon Vinaigrette with F
We’re happy to have you over (at least in our podcast) to share some wintery, Italian dishes that will warm up heart and soul. Jul’s Kitchen has a recipe for sausage meatballs and beans all braised together in a stew that’s comforting yet perfect for cozy party. Put that together with a citrus salad dressed with an the Orange Dijon Vinaigrette with Fresh Thyme. We would never forget dessert so we have a Smitten Kitchen, one-bowl cake called Ciambellone. Support the show
Mon, February 11, 2019
Episode 49: A Little Spice -Moroccan Chicken Tagine with Figs and Apricots, Spiced Chickpea Stew With Coconut and Turmeric, and Spicy braise
Moroccan Chicken Tagine with Figs and Apricots, Spiced Chickpea Stew With Coconut and Turmeric, and Spicy braised tofu (Dubu-jorim) Think of the warmth of cinnamon, the pop of red pepper flakes, and the pungent edge of turmeric. Humble ingredients like chicken thighs, chickpeas, and tofu come to life with a generous yet balanced amount of spice. We celebrate all things spiced this week with three recipes that use spice to its full potential. Support the show
Sun, February 03, 2019
Episode 48: Cookbook Review: What's Gaby Cooking
The Dinner Sisters' newest cookbook review, What’s Gaby Cooking: Everyday California Food, gave us that little pep we were looking for in the depth of winter. Gaby’s take on California food is fresh, seasonal, and accessible for the home cook. From fresh market salads to mocha brownies, we had bookmarks on bookmarks of recipes we wanted to try. Support the show
Mon, January 28, 2019
Episode 47: The Big Game! Loaded Twice Baked Potatoes, Crunchy Parmesan Chicken Tenders, and Loaded Buffalo Chicken Sammies
Whether you’re preparing for your next football party or Settlers of Catan play-off, we think cheesey, carby goodness is the way to go. We have two classics of the sports bar/party platter genre: Loaded Twice Baked Potatoes and Crunchy Parmesan Chicken tenders. Both of which we know will be crowd pleasers. But if you want to be the talk of the party, try the Loaded Buffalo Chicken Sammies. Blue cheese, ranch dressing, buffalo chicken, and corn chips? Sign us up. Support the show
Mon, January 21, 2019
Episode 46: Exploring Southeast Asia - Bun Cha – Vietnamese Pork Meatballs with Vietnamese Noodle Salad, Thai Chicken Massaman Curry, and Ga
The dead of winter in Rhode Island and Atlanta means we’re craving a little travel, even if it’s through recipes. We’re heading to southeast Asia with recipes from Vietnam, Thailand, and Malaysia. Maybe we can’t get to any of those countries, but we sure can get a little taste. Recipes this week were Bun Cha – Vietnamese Pork Meatballs with Vietnamese Noodle Salad, Thai Chicken Massaman Curry, and Garlic Honey Lime Shrimp, Support the show
Mon, January 14, 2019
Episode 45: Vegetarian Dinners
We’re in the thick of winter, which means wanting food that warms you right up. Why not try some vegetarian dishes that do just that? Saag Paneer, Lentil Sloppy Joes, and Sauerkraut Pancakes all hit the spot. Even better, if Meatless Monday are part of your New Year’s goals we have almost a whole month for you to try. (Check out our recipe index for the fourth.) Support the show
Mon, January 07, 2019
Episode 44: All the Delicious Greens
The Dinner Sisters attempt to get some vitamins post-holidays. No worries, no one is doing any cleanses. Instead, think a comforting potato, sausage, and kale soup, pasta with garlic and kale, and frisee salad with pear and manchego. Health and good taste can go well together. Support the show
Mon, December 31, 2018
Episode 43: Instant Pot Love
This week the Dinner Sisters tried three new recipes for the Instant Pot: Life Changing Instant Pot Beef Stew from Pinch of Yum Best Instant Pot Spaghetti from the Kitchn Punjabi Rajma Masala from Piping Hot Curry In the smorgasbord, we talk all about our favorite instant pot tips and tricks. Support the show
Mon, December 24, 2018
Episode 42: Chicken With Caramelized Onion and Cardamom Rice, Pesto Cheese Stuffed Shells, and Tricolored Beet Tart
Your house will be filled with the aroma of caramelized onions and warm spices if you make this chicken dish. We loved this version of chicken and rice, including onions, cinnamon, cardamom, and clove. Fresh herbs at the end brightened up the whole dish. Support the show
Fri, December 21, 2018
Special Episode Look Back to 2018
The Dinner Sisters look back to the past year. Highlights of the funniest moments, cooking for others, and this year's guests are included in this special episode. Plus, subscribe to our newsletter and get a bonus printable. Support the show
Mon, December 17, 2018
Episode 41: Warming Winter Recipes
The nights are long this time of year. The Dinner Sisters are talking all about comfort food to get you through the winter. Warm up with Pumpkin Macaroni and Cheese, Creamy Greek Noodle Soup, and Shrimp Scampi Gnocchi. Support the show
Sun, December 09, 2018
Episode 40: Dinner Party: A cozy Roast, Salad and Dessert
Another ten episodes and another dinner party. We couldn’t love it more. For our fortieth episode we’re celebrating one of our favorite bloggers, Deb Perelman, and her blog, Smitten Kitchen. She’s one of the first food blogs Kate ever read and one of the most successful. The reason? Consistently delicious recipes with solid directions and flavors perfect for the home cook. Support the show
Mon, December 03, 2018
Episode 39: Ryan Cooks- Mushroom Casserole, The BEST Baked Pork Tenderloin, & Instant Pot (Pressure Cooker) Carnitas
This week, Betsy's husband joins the dinner sisters to talk (brag) about an especially delicious pork tenderloin he made using everyday ingredients. The sisters also cook up a mushroom casserole from 101 Cookbooks and finish with Instant Pot Carnitas from Nom Nom Paleo. Support the show
Mon, November 26, 2018
Special Episode: National Cake Day!
Happy National Cake Day! To celebrate, we are re-releasing our birthday cake episode, which originally aired in May 2018. Kate and Betsy talk about their favorite German Chocolate Cake, ice cream cakes and a special part box/part homemade strawberry cake that Betsy makes every year. Also...Kate reveals her ultimate cake birthday cake disaster in this funny and heartwarming episode. Support the show
Mon, November 26, 2018
Episode 38: Cookbook Review: Sweet - Coffee and Walnut Financiers, Meringues and Gingerbread
We're building our baking chops this episode with a review of Helen Goh and Yotam Ottolenghi's Sweet. If you're looking for something new to bake or a showstopper of a holiday bake, you're in luck. We loved trying out new recipes with our fellow reviewer and friend, Tara. Plus, hear all about Betsy's adventures in pavlovas. Support the show
Mon, November 19, 2018
Episode 37: Video Stars- Pig in a Pumpkin, Pad See Ew and Sheet Pan Shakshuka Toast
Food videos are having a moment. If your social media feed looks anything like ours, you’ve see your share of cooking videos. We tooled around a bit and found three recipes that are worth watching and cooking. From a celebration feast like Pig in a Pumpkin, to weeknight dinner with Pad See Ew, or a brunch with Sheet Pan Shakshuka Toast, we were excited to share these recipes with you. Support the show
Mon, November 12, 2018
Episode 36: A Tale of Two Thanksgivings - Turkey Breast with Mustard Sage Crumbles, Salted Caramel Banana Pudding and Fresh Cranberry Sauce
Thanksgiving just might be our favorite holiday. All you have to do is eat! Or cook...and in that case we have some ideas for you and your family. If you’re cooking for a smaller bunch, need a new dessert that’s a little out of the box, or want a new way to do cranberry sauce, keep reading. Happy Thanksgiving! Support the show
Sun, November 04, 2018
Episode 35: Autumn Sausage Veggie and Apple Sheet Pan Dinner, Crispy Sheet Pan Gnocchi and Veggies, & Sheet Pan Meatballs with Crispy Turmer
Sheet pan meals are super popular lately and for good reason. Everything’s piled on a half sheet pan, blasted at high heat, and nothing to do but stir it every once and awhile. Absolutely golden situation for a weeknight meal. We went looking for sheet pan meals that deliver on convenience without sacrificing flavor. We found both in an autumnal vegetable and sausage bake, golden brown gnocchi, and crispy chickpeas and meatballs. Support the show
Mon, October 29, 2018
Episode 34: Trying out Tofu - Coconut Lime Tofu Soup, Tofu Fries, and Bahn Mi Panzanella
Tofu is an amazingly versatile and economical ingredient. However, unless one has the luck to grow up in a household cuisine that uses it (hello, Mapo Tofu, Moosewood Cookbook, or Soon Du Bu Jigae!), good recipes may be elusive. Hopefully we’ve found a few new methods -like a gingery soup or crunchy, tangy salad- that will add to your repertoire Support the show
Mon, October 22, 2018
Episode 33: Soup and Salad-Slow Cooker Chicken Corn Chowder, Pressure Cooker Pho Bo, and Maple Roasted Carrot Salad
Sometimes all you need is a warm bowl of soup. Or maybe you’re looking for a light but filling dinner salad. The Chicken and Corn Chowder was creamy tasting without weighing us down, which was a welcome change from other cream soups. We can’t lie, the Pressure Cooker Pho was a project. But the taste! Totally worth it. Our salad course was a seasonal mix of maple roasted carrots, dried cranberries and chevre, tossed with arugula and crunchy almonds. Support the show
Mon, October 15, 2018
Episode 32: The Main Attraction - Honey Sriracha Chicken Thighs, Mustard Roasted Fish, and Tonkatsu or Chicken Katsu
Honey Sriracha Chicken Thighs, Mustard Roasted Fish, and Tonkatsu or Chicken Katsu Sometimes you just want an idea for what to do with that pack of chicken thighs in the freezer. Or a technique that you know will have everyone eating dinner. We’ve got solutions to both of those problems with recipes like Honey Sriracha Chicken Thighs, Mustard Roasted Fish, and Tonkatsu. Start one of these recipes, pull out the steam in a bag veggies, and you’re on your way to dinner. Support the show
Sun, October 07, 2018
Episode 31: Cookbook Review: Kachka
Family meals are something we all share, and we embrace that feeling in our cookbook review of Kachka by Bonnie Frumkin Morales. The Dinner Sisters and our reviewer-friend Tara loved every recipe we made from this book. Our families loved it, too! Practically speaking, the directions were clear, warm and easy to follow. We recommend this book to any cook with just a little sense of adventure, someone excited to travel into Ms. Morales’ world of schi (soups), borsch, and zakuski (little dishes). Support the show
Mon, October 01, 2018
Episode 30: Dinner Party - Pork Tenderloin with Port and Dried Plums, French Carrot Salad, and Semifreddo di Cioccolato
Thirty episodes! More than half a year at this podcast and we’re ready for a party. Our dinner party this time is a pork tenderloin roasted with potatoes, onions, and apples with a unctuous dried plum sauce from Garlic and Zest. One of our favorite blogs, Cookie and Kate, has a recipe for a punchy carrot salad that contrast well with the pork. We wrap up the meal with one of our favorites, Marcella Hazan, and her Semifreddo di Cioccolata. Support the show
Sun, September 23, 2018
Episode 29: Not Quite a Sandwich Sep 23 Episode 29: Not Quite a Sandwich Grilling Spice Rubbed Chipotle Salmon Tacos with Cilantro-Avocado S
The Dinner Sisters are doing dinner you can hold in your hand, but isn’t quite a sandwich. Think a salmon taco, beef kofta with tzatziki sauce, or restaurant style lettuce wraps made right at home. We think you’ll love a more casual option to put a little fun in dinner time. Support the show
Mon, September 17, 2018
Episode 28: The Final Grill Out -Grilled Lemon Oregano Chicken Drumsticks, Grilled Potato Salad with Grilled Scallion Vinaigrette and Sue Ly
The Dinner Sisters are holding on to summer as long as possible with a couple new grilling recipes and a summery tomato tart. The secret? These are all just as deliciously made in your oven or with less than ideal tomatoes. Eek out that last bit of sunshine -inside or out- with these recipes. Support the show
Sun, September 09, 2018
Episode 27: Back to School - Ginger Scallion Chicken, One-pot Creamy Cajun Chicken and Rice and Crockpot Stuffed Bell Peppers with Chicken,
This week’s recipes were Ginger Scallion Chicken, One-pot Creamy Cajun Chicken and Rice and Crockpot Stuffed Bell Peppers with Chicken, Quinoa and Black Beans. Support the show
Sat, September 01, 2018
Episode 26: Mini Episode - Labor Day Grilling Ideas
If you’re thinking of grilling out this Labor Day weekend, we have a couple recipes that just might be the perfect thing. We’ve featured both recipes before and thought they were good enough to bring back around. . Each recipe was packed with flavor and would be a delicious addition to your long weekend. Support the show
Mon, August 27, 2018
Episode 25: Easy Cooking Summer - Green Pea Hummus, Spring Roll Bowls and Orecchiette with fresh corn
Maybe it’s the end of summer, maybe it’s the start of school, but the Dinner Sisters still don’t feel like starting up the oven just yet. Plus the sweet corn is still so good and there’s still enough light to eat outside at the end of the day. Blend together some Green Pea Hummus, cook some Orecchiette with Corn, Greens, and Ricotta or make a Vietnamese Shrimp Bowl with us and keep summer’s good times going. Support the show
Sun, August 19, 2018
Episode 24: Better Burgers - Cheddar Jalapeno burger, black bean burger & zucchini carpaccio salad
Summer is still in full swing for the Dinner Sisters and we’re taking full advantage of all the delicious recipes to celebrate the season. We have two types of burgers: chicken jalapeno and black bean, and a fresh zucchini salad. All three recipes will help you celebrate summer the best way we know how- through mouth-watering food! Support the show
Mon, August 13, 2018
Episode 23: Summer Fun - Steak with Hawaiian Rice, Chicken Breast with barley-corn salad and Cold sesame noodles
Maybe you’re like the Dinner Sisters and are loving summer, but really could use a break from a salad? You’re in luck. Three recipes that use plenty of summer ingredients and techniques but still feel like a comforting meal. Simple preparations like the Chili Steak with Hawaiian rice, an easily-riffed on Cold Sesame Noodles, and a Chicken Breast with Corn Barley Salad round out the seasonal recipes for the week. Chili Steak with Hawaiian Rice: Good Housekeeping One of the simplest recipes we’ve featured so far and one of our favorites. Skirt steak is rubbed with chili powder and lime zest and then quickly grilled. Accompanying the steak- white rice tossed with pineapple and cilantro. S Tips: Chili Powder is a staple in our pantries and we use it often. But if it’s not in yours, make sure its fresh. Open the jar and take a whiff. If you can’t smell much, replace it. A recipe like this, with only a few seasonings, needs fresh spices. Kate made this with flank steak to good results.We imagine you could adapt this to other cuts of beef, just make sure to adjust the cooking times. If fresh pineapple isn’t available, canned works a treat. Cold Sesame Noodles: Epicurious Cold sesame noodles are a summer staple for good reason. The sauce recipe is adaptable to taste, the salad keeps for days, you can add in any bits and bobs you like. Tips: Adjust the ginger, add sriracha, dial up or back the vinegar or sugar as you see fit. We found this to be a good base recipe. Just make sure to take notes so you can replicate your perfect proportions. We like to add in any of the following: shredded cabbage, zucchini, or carrots, cubed tofu, and shredded chicken. If you simmer the sauce too long and it gets gloppy, never fear! You can easily thin it out with a bit of water and a vigorous whisk. The water trick above works very well to reinvigorate the salad from the fridge. A little warm water (think a teaspoon or two from the hot tap) can loosen up the noodles and bloom the sauce again. Grilled Chicken with Mom’s Barley Corn Salad: Iowa Girl Eats Grain salads don’t often feature barley. After tasting this salad, we’re not sure why. It’s chewy, satisfying and is a delicious foil to the summery tomato sauce Tips: This recipe uses just one pint of cherry tomatoes, which is a dream for shopping. We thought the grain salad was good but may have gone with either bacon or avocado, not both. If you have one more summer barbeque to attend, this would be a crowd pleasing option. Or as a lunch prep item as the barley salad (perhaps without the avocado) will keep for a couple days. From the Smorgasbord: We’ve been doing some summer baking. Here’s what we’ve got on our minds. Original Plum Torte: NYT Cooking This is a butter cake with plums sunk in the batter and baked until you have the most amazing jammy fruit. Dinner party dream and the bonus of being an ideal breakfast cake. Burmese Semolina Cake: Bon Appetit If you have any semolina in the
Sun, August 05, 2018
Episode 22: Tomato Season: Recipes for Summertime Dinners
The Dinner Sisters review three tasty tomato recipes: pasta, a fruit and tomato salad, and a savory tomato tart. Let summer really begin! Support the show
Sun, July 29, 2018
Episode 21: Cookbook Review: Small Victories
The Dinner Sisters review popular cookbook Small Victories by Julia Turshen. For dinner they make a Korean Clambake, Lamb Merguez and Creamed Corn Congee. Support the show
Mon, July 23, 2018
Episode 20: Peruvian Dinner Party Celebration
Come celebrate 20 episodes with another Dinner Party! The Dinner Sisters make a Peruvian chicken recipe and adapt it for the Instant Pot plus a tres leches cake with a strawberry bonus. Plus- listeners weigh in with some of their favorite recipes along with awards for recipes from the last ten episodes. Support the show
Mon, July 16, 2018
Episode 19: Let the good times roll...on Game Night! Weeknight Nachos, Sausage Rolls and Pizza Bread
In this episode, Kate and Betsy try new recipes to add a little extra fun into your game night! Weeknight Nachos from Smitten Kitchen Sausage Rolls from Simply Recipes Pizza Bread - a family recipe. For the smorgasbord, the sisters are joined by their youngest sister, Mary. She shares a great tip for the creamiest hummus and has some fantastic farmers market advice. Mary is an avid gardener and actually had a small farm and farmers market stand before going to graduate school, so she's got a great insider perspective. Mary's Instagram: @maryaugustine Support the show
Fri, July 06, 2018
Episode 18: 3 Globally Inspired Dinners: A taste of India, Korea and Peru
In this episode the Dinner Sisters cook three globally inspired dinners: Instant Pot Butter Chicken from Food 52 Kimchi Pancakes from Bon Appetit Oversized Mozzarella Arepas with Spring Vegetables from Food 52 In the second half of the show (the smorgasbord, as regular listeners know), the sisters dish on the best summer spritzers. Support the show
Sat, June 30, 2018
Episode 17: Ready to Up your Grill Game? How about some Molasses and Coffee Pork Chops, Green Chicken and Salmon Kabobs
Right in time for the Fourth of July and the depth of grilling season, the Dinner Sisters have options that are a little more than the basic burgers and hot dogs but not too complicated for a beautiful weeknight evening. Crack open your summer beverage of choice and get grilling! This week in the Smorgasbord, Betsy and Kate talk about how to handle your summer bounty (one too many squash?). Support the show
Sun, June 24, 2018
Episode 16: It's time to Make Friends with these Summer Salads
Make Friends with Salad: Lemony Bulgur Salad with Shrimp and Spinach, Tomato-Chicken Salad, and Nicoise Salad with Anchovy-Lemon Vinaigrette Summer is finally here and the Dinner Sisters are celebrating its return with some light but dinner-worthy salads. Try a lemony-shrimp spinach and bulgur salad for dinner and great lunch leftovers. Or have friends over for dinner and serve a beautiful Nicoise salad with a lemony-anchovy vinaigrette. We especially loved the tomato- chicken salad with tangy feta cheese which, in all honesty, was put over the top when we served it over grilled bread. Wrap up your meal with refreshing treats from the Smorgasbord like a fruity agua fresca or granita. This week we cooked... Lemony Bulgur Salad with Shrimp and Spinach: Food and Wine Light but filling, this salad has poached shrimp, bulgur, and spinach, rounded out with a lemony dressing. Perfect to make ahead for dinner or lunches. Tips: If you plan to make this ahead, leave the spinach out of the dressing step. Instead, add the spinach just before eating. Poaching your own shrimp is likely less expensive but for a real no-cook meal buy precooked peeled shrimp. Tomato-Chicken Salad : Southern Living Herby chicken, tomatoes, and feta are piled on top of grilled bread in this dinner salad. Or serve it over a bed of greens for a lighter meal. Familiar flavors make this an across-the-board hit for all family members or as a potluck dish. Tips: If you are short on time, use a rotisserie chicken instead of roasting your own. Make this at the same time as a cucumber salad and have two salads done at the same time. (Just keep slicing that cucumber!) Nicoise Salad with Anchovy-Lemon Vinaigrette: NYT Food A Nicoise Salad is a composed salad- a platter of tuna, olives, potatoes, green beans, cucumber and tomatoes dressed with a anchovy-lemon vinaigrette. A low-cook meal, just boil the potatoes and blanch the green beans, that is perfect for a summer night on the patio. (Or cooling off in the A/C.) Tips: Dress the potatoes while warm- they will absorb the dressing this way. Feel free to add or leave out any ingredients your crowd doesn’t like. Break out your nice platter, chill the rose and have a perfectly summery dinner party with this salad and a crusty baguette. Weeknight dinner party gold. From the Smorgasbord: Agua Fresca Recipes: Six Kinds of Agua Fresca and How to Make Them (Note: goes beyond just the fruit drinks. They all sound amazing!) Watermelon or Cantaloupe Agua Fresca Granita Recipes How to Make Granita from Any Fruit Coffee Granita Pairings for granita: Tequila + lime/citrus granita Rum + strawberry granita Irish Cream liqueur + coffee granita Gin + cucumber mint granita Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support th
Mon, June 18, 2018
Episode 15: Playing Favorites: Recipes we LOVE for dinner
Playing Favorites: Cauliflower with Almonds, Raisins and Capers, Chicken Enchiladas with Creamy Green Sauce, and Chicken Cacciatore We break out some recipes we have been making for years with two recipes Kate and Betsy found online years ago and a family favorite from their childhood. Smitten Kitchen’s Cauliflower with Almonds, Raisins, and Capers gets an update and Martha Stewart’s Chicken Enchiladas with Creamy Green Sauce does not disappoint. Betsy and Kate revisit their childhoods with Kitchen...er, Chicken Cacciatore. Lastly, we might have a few new magazines to read on the beach or anywhere with a spot of sun this summer. This week we cooked... Cauliflower with Almonds, Raisins and Capers (Original): Smitten Kitchen; Kate’s Simplified Version Cauliflower is roasted and then topped with crunchy, herby, tangy mixture of almonds, herbs, capers, and raisins. Smitten Kitchen started out with the original take on this dish and Kate simplified it for her sisters and listeners. Tips: This is a lovely vegetarian “main” dish or on the side of a light protein like white fish or chicken paillard (see Episode 3 for a paillard how-to) The original version is tasty but has a lot of moving parts. Read it through and decide if that or Kate’s version is more your speed. Chicken Enchiladas with Creamy Green Sauce: Martha Stewart Shredded chicken is wrapped in corn tortillas, covered in a creamy green salsa, topped with cheese and then baked up to comfort food perfection. Tips: Choose your salsa based on the taste buds of you and your family. A spicier salsa definitely adds dimension to the dish but could be too much for little mouths. Chicken Cacciatore: Schulz Family Recipe (card 1, card 2) The Dinner Sisters grew up with this family-friendly dish of chicken lightly browned and then slow-simmered with onions, garlic, herbs, and tomatoes. Serve with spaghetti and watch it disappear. Tips: Use chicken thighs and drumsticks here. Chicken breasts will just dry out. A slow simmer is key- try this on a night you have time to cook the sauce for an hour. Total prep and cooking time takes at least an hour and a half. The Dinner Sisters grew up eating this with spaghetti or other long noodles but polenta would also be nice here. From the Smorgasbord... Try world cuisine adapted for the home cook with recipes from a new magazine, Milk Street. And if you're interested, a bit of the controversy behind Christopher Kimball's exit from America's Test Kitchen. Netflix's series, Chef's Table, showcases amazing food and the sacrifices people have made to be the best in their craft. The latest, Season Four, highlights pastry chefs. We really liked the Christina Tosi episode but all were worth watching. (Check out the gelato episode...oh man...) Shopping List Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud <a rel="payment" href="https:
Sun, June 10, 2018
Episode 14: 3 Fresh PASTABILITIES for Pasta Night
Episode 14: BLT Pasta Salad, Roasted Chicken and Angel Hair Pasta, and Roasted Cauliflower Spaghetti It’s pasta night on the Dinner Sisters with recipes that go beyond just sauce and noodles. We’ll bake angel hair pasta with chicken, make a creamy cauliflower and mascarpone spaghetti and a pasta salad riff on the BLT. Each recipe is anything but a basic pasta dish. BLT Pasta Salad: The Kitchn Bacon, lettuce, and tomato are a killer classic summer sandwich and this pasta salad recipe evokes all the best parts. Tangy dressing is mixed in with crispy bacon, cherry tomatoes and spinach for a salad that is as great for dinner as it is for lunch the next day. Tips: Unless you are a huge garlic fan, consider using one clove of garlic instead of the suggested two. We two cloves to be too much. Pick any short pasta shape you like- we think raddiatore or penne are good choices here. This keeps well in the fridge for a couple days, making it a good recipe for houseguests or for taking for lunch. Roasted Chicken on Angel Hair Pasta: Simply Recipes Both a roasted chicken and angel hair pasta are dinner staples. Simply Recipes took the two and make a comforting baked pasta that will feed hungry dinner companions and be budget friendly. Tips: You can use all parts of the chicken but drumsticks and thighs tend to be economical and the most flavorful. Consider upping the oregano and adding a teaspoon of basil. Make sure to adequately salt the chicken before roasting. Underseasoned meat will be noticeable in this dish. Roasted Cauliflower Spaghetti: Sprouted Kitchen Mascarpone cheese makes a creamy sauce for roasted cauliflower and spaghetti. Roasting the cauliflower with nutmeg and smoked paprika gives the vegetable a subtle kick- one we would amp up when making again. Tips: Remember to reserve your pasta water to loosen the sauce- you will need it. We felt the sauce could use additional kick. Next time around we would double the spices and maybe add hot paprika to round out the flavors. From the Smorgasbord: Tackling questions and comments from our listeners; Tyler suggests adding mustard to the Kale, Apple and Cheddar salad from Episode 3. We think this is a great idea. Thanks, Tyler! Starving in the Bleachers asked, "Please help! I have 2 boys, age 6 and 9. Two nights a week they have swim practice followed by baseball. On a good night we have an hour at home in between to change clothes, eat dinner and head to baseball and sometimes we have to eat in the car between the two activities. Any ideas on what to serve them for dinner so we can stay away from fast food drive thrus??” Kate suggested buying a few medium sized plastic containers and using themfor homemade lunchables. Perhaps reheating the salmon patties from Episode 13 with some sliced cucumbers or pancakes with bacon from Episode 11. She also suggests store-bought dumplings would work really well. Betsy suggests cooking a pound of pasta at a time and keeping it in a gallon
Sun, June 03, 2018
Episode 13: Super Sandwiches! Broccoli Subs, French Dips and Salmon Pitas
Sandwiches! Broccoli Subs, French Dip, and Salmon Pita From a meat-eater’s french dip to a vegetarian’s dream broccoli sub, the Dinner Sisters find some new sandwiches and a classic for a weeknight dinner or even a party. Let’s go beyond a grilled cheese and find some fun sandwiches for a delicious handheld dinner. The Best Slow Cooker French Dip: Delish The delicious aroma of the roast beef braising might torture you, but the wait will be worth it! A chuck roast cooks in a savory braise for hours to make a tender, melty-cheesy sandwich that works for parties or just a party of one. Tips: You can use a traditional slow cooker or the slow cook feature on the Instant Pot. This could also work in a low- 225 degree- oven. We haven’t tried this using the pressure cooker feature of the Instant Pot but maybe? Make the sandwiches with a bread that can stand up to the dip in au jus. A ciabatta roll or sturdy french bread. Skip baking and broil the cheese instead. You get your sandwich much faster, which is always a good thing. If you are reheating the sandwich, pop the meat in the microwave for 30 seconds before you broil. Herbed Salmon Pita Pockets: Andie Mitchell Canned salmon isn’t everyone’s pantry staple, but maybe it should be if you can make these tasty salmon patties. You stuff the patties in a pita with lettuce, cucumbers and tomatoes and top it off with an herby yogurt sauce. Tips: We thought these patties would be nice outside the sandwich- maybe the yogurt as a dipping sauce? Another idea- make them smaller and serve as an appetizer either on their own or in mini pitas. Check out the salmon- some is canned with skin and bones. Choose a brand or can without those. Garlicky Broccoli Subs: The Kitchn Here’s a sandwich where the sum is better than each of the parts. Roast broccoli and pile it on french bread with peppadew peppers, french fried onions, feta cheese, and a tangy sauce. Serve it warm or wrap well for a tasty, hearty vegetarian option. Tips: Serve it warm or wrap well for a tasty, hearty vegetarian option. Roast the broccoli ahead of time and assemble the sandwich when you’re ready. This sandwich travels well- wrap tightly in cling wrap or wax paper. Keep cool and you’ll have a lovely meal waiting for you. A party menu with these sandwiches and the french dip might just be the best of all worlds. We successfully made this dairy-free by eliminating the feta. Our taste-tester still loved it! You could go all the way vegan by using a vegan mayo and substituting coconut aminos for the fish sauce. From the Smorgasbord… The James Beard Awards are given every spring. Check out the awards for best restaurant (our want-to-visit Prune), Best Chef and Best Cookbook. The James Beard Foundation has a website, Instagram and Facebook page with interesting and informative posts. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes,
Thu, May 31, 2018
Episode 12: The Secret to Happy House Guests
House guests and breakfast can be a tricky combination. The Dinner Sisters offer three suggestions to serve for that first meal with your guests in the morning, including something to satisfy a whole bunch of coffee drinkers. Cold Brew Coffee : NYT Food Cold brew coffee is a hands-off solution for two to a whole bunch of guests. Make the concentrate a day ahead and have Tips: Plan a day ahead of time- it takes at least 12 hours to brew. You can make up to a gallon of coffee at a time, giving you up to 32 servings. Not necessary- you can make as much or as little as you like. Try a nice carafe for this- keep your eyes peeled at Ikea or thrift stores for nice but affordable options. Here's a smaller option from Ikea or if you're making a large batch use a beverage dispenser. Baked Challah French Toast: Food52 French toast for breakfast is delicious but takes a lot of time at the stove. Do a baked challah french toast for a one dish make-ahead wonder. Tips: Make this the night before and just bake in the morning. Give yourself time to bake in the morning- this takes about an hour from start to finish. But! It’s all hands off time. Round out the meal with some eggs baked in muffin tins. Check out a method similar to what Betsy uses here: Oven Baked Eggs. Heidi Swanson’s Baked Oatmeal: Food52 Baked oatmeal is another good recipe to make ahead and bake in the morning. Tips: Make this the night before and bake in the morning. You can get this on the table in 45 minutes. Let the baked oatmeal rest for at least 15 minutes or it will be soupy and sad. Use frozen berries if fresh aren’t in season. Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
Sun, May 27, 2018
Episode 11: Breakfast for Dinner? Yes, Please!
Episode 11: Breakfast for Dinner: Pancakes, Breakfast Pizza and Frittata Breakfast for dinner can be a welcome treat during the week and the Dinner Sisters have three recipes that go beyond scrambled eggs and toast. In the Smorgasboard, the Dinner Sisters welcome their first guest to the podcast who is an expert on all things Skinny Taste (and just happens to be a long-time Friend of the Sisters). We’ll dig into pancakes, frittata and even a breakfast pizza. This week we cooked... Rye and Bacon Pancakes with Blueberries from Half Baked Harvest Pancakes are made little heartier and dinner-worthy with rye flour and bacon. Fresh blueberries and maple syrup add a sweet touch. Kids really liked the fun of bacon baked right into the pancakes! Tips: Rye flour isn’t in everyone’s pantry. Substitute whole wheat flour for a similar texture and taste or lighten up the recipe with all white flour. Slightly undercooking the bacon the first time will ensure it doesn’t burn when you cook it the second time with the pancakes. Breakfast Pizza- Skinnytaste Who can argue with pizza for dinner? Especially one with bacon and eggs on top. Skinnytaste uses her signature greek yogurt dough to lighten up a pizza night. The dough does not use yeast so this is a quick way to make pizza any day of the week. Tips: Make sure to use nonfat Greek yogurt. Other fat content or styles of yogurt may not have great results. Kate didn’t taste the tang of the yogurt but Betsy did- pick mild yogurt if you have a preference. This dough could be a flexible base for other toppings- like Margarita pizza with tomatoes, basil and fresh mozzarella. The Only Frittata Recipe You’ll Ever Need: Epicurious Frittatas are one of those recipes that’s nice to have in your back pocket. Have some eggs in the fridge? Great! You’re ready for dinner. This is a basic frittata formula with some ideas to get you started. Tips: Print or save the infographic to have on hand for quick reference. This reheated well for breakfast or a packed lunch the next day. Make sure the ingredients are bite-sized. Bigger pieces in the frittata weren’t all that appetizing. From the Smorgasbord Check out Skinny Taste’s website, her bagels and her garlic knots. We’re looking to try the chocolate banana muffins, too. Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
Sun, May 20, 2018
Episode 10: How to Throw A Celebration Dinner Party
Episode 10: A Celebration Dinner Party The Dinner Sisters celebrate their tenth episode with a Dinner Party episode. We’ll cook up a celebratory roast chicken and make some party quesadillas. Don’t forget dessert! We’re rounding out our dinner party with a flavorful, simple, and one-bowl cake that pairs excellently with a nice after dinner cup of coffee, the last glass of wine, or with your cup of tea in the morning. No judgement. Farmhouse Party Quesadillas- My Name is Yeh Quesadillas are a pretty standard quick weeknight meal. This recipe turns it into a dinner-party worthy meal with handmade tortillas and a bounty of toppings like pickled onions, avocado, radishes and more. Tips: Roll these out pretty thin. They will puff up on the griddle. Resting the dough for a little bit will help you roll them out easier. Toppings make this fun. Thinly sliced radishes, pickled onions and avocado take this over the top and make them a little more adult. Put the toppings out and a “make your own” -style will keep grown ups and our pint sized friends happy. Roast Chicken with Arugula and Bread Salad- The Barefoot Contessa (Ina Garten) Ina Garten hits it out of the park, again, with her lemony, herby chicken roasted over thick slices of country bread. Roast at a high heat - the chicken turns a beautiful brown and the bread turns into savory, crunchy croutons for your arugula salad. Serve on a big platter and impress whoever you have over for dinner. Tips: Start the chicken ahead of time- this will make for a more flavorful bird. Preparing, cooking, and resting will take about 2 hours. Plan this out and you’ll get a juicy and flavorful bird. Towpath’s Olive Oil Cake- The Wednesday Chef End your dinner party on a sweet note with this fragrant, delicious cake. Olive oil and citrus make this cake one to bake again and again. Tips: The cake will keep for a day or so- you can make this ahead very successfully. Orange zest makes this cake. Pick a heavy feeling fruit for a better chance of a juicy orange. From the Smorgasbord: Recipes We Made again: Japanese Vegetarian Pancakes: Episode 1 Pasta a Limone: Episode 2 Chicken Paillards: Episode 3 Broccoli Cheddar Soup: Episode 7 BBQ Meatloaves: Episode 3 Roasted Green Beans with Garlic: Episode 3 Seeded Banana Bread: Episode 3 Recipes We’d Like to Make Again: Giant Lima Beans with Stewed Tomatoes and Oregano Peste Teriyaki Salmon Bowl Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
Sun, May 13, 2018
Episode 9: In search of Weeknight Heroes! Cacio e Pepe Macaroni and Cheese, Salmon Teriyaki Bowls and Sweet Potato Tacos:
If your weeknight staples need a shake up, you’re bound to find some recipes this week. The Dinner Sisters try a new Macaroni and Cheese along with some salmon bowls and a new version of tacos. Quick pickles round out the week in our Smorgasbord. This week we cooked... Cacio e Pepe Macaroni and Cheese: A Cozy Kitchen Cacio e Pepe is uber trendy right now, which is understandable. Cheesy noodles and a pop of black pepper makes for delicious dinner. This recipe riffs on that concept with a stovetop macaroni and cheese. Tips: Toasting the black pepper might be overkill - we skipped this step and we couldn’t tell the difference. Keep adding the pasta water until the pasta goes from stringy- cheesy to kinda gloppy to nice and smooth. Amount will vary but save about a cup from the water before you drain the noodles. Teriyaki Salmon Bowls: Williams Sonoma Taste Shake up your weekly salmon with a teriyaki salmon bowl with pineapple, cucumber salad and grilled zucchini. Served over short grain rice, this is a choose your own adventure of a weeknight meal. Tips: Making all the components is a little bit of prep but this might be a great recipe if you have little helpers to chop and slice. Or look for pre sliced veggies and pineapple at the store. Use your vegetable peeler to make the cucumber ribbons. The teriyaki sauce was good but feel free to substitute a good store brand. The fun in this dish is all the components. Sweet Potato Tacos: Smitten Kitchen Who doesn’t like a taco? Smitten Kitchen works her magic again with a sweet potato taco that includes refried black beans and a host of toppings. Make her pickled onions if you want a special treat. Tips: Reheat your tortillas in a skillet for extra flavor. Smitten Kitchen’s Pickled Onions are almost a necessity. From the Smorgasbord: We talked about pickles! Here are some sources for the pickles we talked about: Pickled Onions: Smitten Kitchen Pickled Grapes: Serious Eats Pickled Prunes: Food52 How to Quick Pickle Anything: The Kitchn Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
Mon, May 07, 2018
Episode 8: Vegetarian for Everyone
Episode 8: Chickpea Shawarma Flatbread, General Tso's Tofu, and Giant Lima Beans with Stewed Tomatoes and Oregano Pesto Vegetarian food is in the mainstream for a host of reasons. Whether you are trying out a Meatless Monday or want to get more vegetables in your diet, the three recipes we tried this week deliver on flavor in spades. This week we cooked... General Tso’s Tofu: The Almond Eater The Dinner Sisters reach back to their high school vegetarian days with this version of a Chinese American take out. Crispy tofu is stir fried in a tangy orange sauce for dinner that could be part of your regular rotation. Tips: Pressing tofu is as easy as putting it between two plates, placing a can on top and letting it sit for a half hour. But there are many other methods- check out this guide from Urban Vegan for several useful methods: How to Press and Drain Tofu. Try a some steamed broccoli on the side to round out the meal. The sauce was also delicious on chicken- cube and pan sear a couple chicken breasts. Make the sauce and then add chicken and simmer until warmed through. Giant Lima Beans with Stewed Tomatoes and Oregano Pesto: Food and Wine Lima beans are baked with stewed tomatoes and feta cheese only to be topped with toasted breadcrumbs and pesto. Good enough for a dinner party but also goes over with the kids in the family. Check out the tips for cutting down on some of the work if you’re pressed for time. Tips: Consider using a good jarred tomato sauce- something chunky and low sugar if you can find it- and use that instead simmering tomatoes for 45 minutes. Use your pressure cooker/Instant Pot to take lima beans from dry to cooked in a lot less time. Making the pesto is fun but ultimately if you can find a good, fresh pesto at your market...that works just as well. Rancho Gordo is our source for the most delicious beans out there. No ad- we just like them that much. Find them here: Rancho Gordo New World Specialty Foods. Look for the Christmas Limas. We think they are especially pretty. Chickpea Shawarma Flatbread- Vegetarian Adventures The warm spices of shawarma are perfect for hearty chickpeas in a weeknight dinner that comes together easily. Tips: Try roasting your chickpeas in a hot oven- 400 degrees for 20-30 minutes for a crispier, chewier result. Sauteeing the chickpeas for 5 minutes with the spices is also good, but the texture is softer. Both ways are delicious. If you’re ambitious, homemade pita is a fun at-home bread. See the Smorgasbord for a new recipe. From the Smorgäsbȯrd: This week Kate baked Yogurt Pita's from Molly Yeh's Short Stack book, Yogurt. These pint-sized cookbooks explore a singular ingredient with one author. Short Stack editions range from titles like: Butter, Peanuts, Avocado and Brown Sugar. WIth over 30 editions, you're bound to find your favorite ingredient or one you'd like to get to know better. Browse through or buy their books here: Short Stack Editions. Shopping List Here Fo
Sun, April 29, 2018
Episode 7: Creative Cooking - 3 Recipes to Get Out of the Rut
Episode 7: Bubble Up Enchiladas, Loco Moco and Lemony Kale One Pot Pasta This week we cooked... What happens when Kate picks recipes based on their name? The Dinner Sisters cook up three dishes with unusual names: Enchilada Bubble-Up Casserole, Loco Moco and One Pot Creamy Lemon Chicken Pasta. All three recipes live up to their names and more. Discover a new condiment, furikake, that can add a little something to rice, eggs and avocado toast. Sibling rivalry rears its head in the Smorgasbord when Kate and Betsy debate a family dish. Enchilada Bubble Up Casserole: Budget Bytes Bubble Up and enchiladas are an interesting take on a traditional casserole. Biscuits dough, shredded chicken, beans, enchilada sauce and cheese are baked up for a hearty version of enchiladas. Tips: Baking time was much longer than expected. This plus the time for the dough to rise made for a significant time investment. Plan ahead for this and make sure to test the dough for doneness. A cake tester or paring knife works well for this. If you don’t want to make your own biscuit dough we think store-bought dough would do well. We also wonder if a shallower dish than called for might make for a quicker cooking time. Loco Moco: Spoon, Fork, Bacon This version of a Hawaiian comfort food has a lot going for it- steamy white rice, mushroom gravy, and a beef patty all topped with an egg and furikake seasoning. Bring your appetite- we’re not having a light meal. Tips: Kate cut the fat for frying the beef patty and egg quite a bit and the dish didn’t suffer. Do not cut the fat in the gravy - it won’t thicken otherwise. Furikake seasoning is a Japanese condiment typically sprinkled on rice. Combining dried fish, sesame seeds, seaweed and other flavors, it adds an extra savory note. You can find it in the Asian- specifically Japanese- aisle of most grocery stores. Or take a trip to your local Asian store that carries Japanese ingredients. If all else fails, the internet is your friend. Furikake keeps for a long time in the cabinet- reach for it when you want to add a little something to eggs, rice or even salmon. One- Pot Creamy Lemon Chicken Pasta with Baby Kale: Spoonful of Flavor One pot meals have been trendy for awhile. Probably because you can get a great dinner together in one pot in, usually, a short time. This dish is a creamy, lemony pot of chicken, pasta and kale that comes together in about thirty minutes and only one dish to wash. Tips: Start taste-testing the pasta about fifteen minutes in- you can avoid mushy noodles this way. Others who cooked this dish and commented on the blog recommended stirring halfway through. This helped distribute the sauce and cook the pasta and the chicken evenly. From the Smorgäsbȯrd: Want to try the recipe the Dinner Sisters debated? Here's a Chicken Pasta Salad that is very close to the version they both ate growing up. Make it with grapes...or not. Shopping List Here Follow us on Instagram @dinnersisterspodcas
Sun, April 22, 2018
Episode 6: How to Cook up Comfort Food with a Twist
Episode 6: Comfort Food with a Twist In this episode, the Dinner Sisters do comfort food this episode with recipes for Broccoli Cheddar Soup from Simply Recipes, Chili Mac from Rachel Ray and Jamie Oliver’s Chicken in Milk. All three recipes are great family recipes with one that could feed a soccer team - or last minute guests- and another that is an all time favorite. Betsy talks about gardening in the Smorgasbord. If you’re thinking fruit in the garden, plant berries! Betsy will explain why berries are a hit and suggest some good plants for little gardeners. This week we cooked... Broccoli Cheddar Soup: Simply Recipes The classic broccoli cheddar soup never fails to disappoint. This recipe is creamy but not heavy. Bigger chunks of broccoli give this soup some additional character. Tips: The recipe calls for blanching the broccoli, then cooking in the milk. We’re considering cutting down on steps (and time) but adding thawed, frozen broccoli instead. An option that we haven’t tested but might work. This soup needs something to make it a complete meal- Betsy served it with risotto and Kate ended up liking it for lunch. Chili Mac: Rachel Ray (via FoodNetwork) Chili Mac is an American classic and favorite for a reason. This recipe is a crowd-pleasing combo of pasta and chili for a filling meal. Tips: If you aren’t feeding a crowd consider halving this recipe. Kate did this very successfully and still had enough for four generous servings. Serving suggestions were to add sliced scallion at the end, which is no doubt delicious. However, we both felt shredded cheese at the end was almost a necessity. Chicken in Milk: Jamie Oliver Braising a whole chicken in milk, lemon and sage results in an amazingly tender, flavorful, dinner-guest worthy meal. Tips: Debate is on about whether to lid the pot or not. We split the difference and started the chicken covered. We uncovered it halfway through. Check out The Kitchn’s take here. Serve this over rice, with potatoes on the side or over a thick slice of toast. This is the ultimate comfort food. From the Smorgäsbȯrd: Thinking about planting some berry bushes in your garden? Use these resources for success: USDA Plant Hardiness Zones : use these codes to determine what plants work best in your area. Baker Creek Heirloom Seeds: this online store is a stalwart of the heirloom seeds world. At last check they had 5 varieties of sugar snap peas and hundreds of fascinating plants. Warning- it’s easy to get lost for hours perusing this site. Try these online retailers for berry plants: Willis Orchards, Double A Vineyards, Fedco Co-Op Seeds, or Nourse Farms or better yet, check out your local independent nursery for plants that will do well in your area. Our other sister Mary recommends trying annual berry plants like ground cherry, sunberry or garden huckleberry. Seeds for all three are available through Seed Savers Exchange. Shopping List Here Follow us on Instagram @dinnersist
Wed, April 18, 2018
Episode 5: Happy Birthday! A special episode about Cakes
Episode 5: Happy Birthday! A special episode about cake! Happy Birthday, Betsy! (and almost her whole family) We’ll celebrate her birthday with a special episode all about our favorite family birthday cakes. Our dad’s favorite, German Chocolate, makes an appearance and Betsy shares her new family tradition of a very pink strawberry cake. Kate talks about her childhood cake- the ice cream cake. We hope you saved room for dessert! Our birthday cakes... German Chocolate Cake Frosting A rich, buttery frosting that our dad requests every year isn’t a hard task. This combo of butter, coconut and pecans is a decadent topping for a mild chocolate cake. Our mom used a boxed mix for this cake - which is delicious. If you’d like to bake from scratch, see below for a link. Tips: Our mom's German Chocolate Cake Frosting This frosting is tricky to spread on the sides of a cake- best bet is to go “naked cake” style. The Original German Chocolate Cake (from Baker’s Chocolate) Strawberry Cake : Taste of Lizzy T This is a delicious and not-too-complicated birthday cake perfect for a spring birthday. The bright pink hue is festive and the taste is all about the strawberries. Tips: Have the birthday kid help decorate the top with sliced fresh strawberries. The strawberry jam in the frosting helps set and stabilize the frosting, making for a cake that can stand up to a long birthday party and go long on flavor. Swiss Roll Ice Cream Cake: Taste of Home Frozen Chocolate Oreo Cake: The Kitchn Kate’s Birthday Cake Kate nearly always had an ice cream cake for her birthday. Here are two that would be great for anyone’s birthday- summer or not. The third is our mom’s classic ice cream cake, as best as we can transcribe. Tips: Ice cream cake is all about assembly. Make sure the ice cream is soft enough to spread for the layers. Freeze HARD for sharp definition between layers. Make sure you have enough time for the last freeze for the entire cake. Overnight is ideal. Give the cake some time to thaw on the counter before slicing. Time can vary- from an hour in a cool room in winter to 15 minutes in a hot July kitchen. Additional Show Notes: Betsy's Birthday quote is from: Big Magic: Creative Living Beyond Fear Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
Sun, April 15, 2018
Episode 4: You NEED to try this Famous (and famously simple) Red Sauce
Episode 4: Instant Pot Polenta and the Best Red Sauce Kate gets ambitious with her Instant Pot and makes a double batch of polenta while Betsy explores her interpretation of a legendary red sauce. We also make a great weeknight combo of pan-seared tilapia and roasted green beans with fresh garlic. Rounding out the week, we cook a veggie-friendly Polenta Florentine that would make a nice dinner to have when friends are over. In the smorgäsbȯrd we talk about a family tradition that has roots in our German heritage and is an Instagram darling. This week we cooked... Pan Seared Tilapia : All Recipes and Roasted Green Beans with Fresh Garlic: Epicurious This is less a recipe than two techniques. Pan seared tilapia is a quick and flavorful way to serve fish. Roasting green beans deepens their flavor and makes a workhorse vegetable a little special for a weeknight. Tips: Start your oven ASAP. Get the temperature up, then throw in the green beans. You can sear the tilapia in about 10 mins so make sure your green beans get a head start. If your fish is frozen, you can thaw quickly using a hot water thaw- place your fish in a sealed plastic bad and submerge in hot water, changing the water frequently. Make sure you cook the fish soon after thawing- do not hold in the refrigerator. Polenta Florentine: The Kitchn Florentine usually refers to a dish with spinach in some form or another and in this recipe is combined with a luxurious bechamel sauce. Creamy sauce and spinach with a baked polenta makes this a recipe for the comfort food files. Tips: Make 2 cups of dry polenta using the Instant Pot polenta recipe (using 8 cups water) and reserve half of it for the Polenta Florentine. Spread the hot polenta on a greased or silicone lined half sheet tray and cut into squares when cool. Tile into a baking dish and you’re ready for Polenta Florentine. This is a completely satisfying vegetarian main dish but one could successfully add cooked, crumbled italian sausage with the spinach. See the additional show notes for side salad ideas. Marcela Hazan’s Tomato Sauce: NYT Cooking and Instant Pot Polenta: Bon Appetit This simple tomato sauce is the darling of many a food blogger. For good reason! Marcella Hazan was a groundbreaker for Italian cooking in the US. This particular recipe is short on ingredients yet long on flavor. Making polenta in the Instant Pot is a convenient way to make polenta without standing at the stove. Tips: Make a double batch of polenta with two cups of dry polenta and eight cups of water in the Instant Pot (or on the stovetop, just make sure you have a big enough saucepan). When the polenta is done, pour half of it onto a silpat (if you have it) or lightly greased sheet pan. Chill in the fridge for an hour or so. Use a 2 1/2 inch or so round cookie cutter to cut out rounds or just cut into 2 inch squares. Tile the polenta in an 8 inch baking dish- about 5-6 pieces in three rows. Don't throw away the scraps! Tuck them
Sun, April 08, 2018
Episode 3: How to Make Simple Standards: Meatloaf, Kale Salad and Chicken
Episode 03: Sheet pan love In this episode we jump in on the sheet pan dinner trend with a winning recipe for barbecue meatloaves. We also cook up some french bread pizzas and make a kale, apple and cheddar salad. Plus, we all make sure to watch the video about how to make chicken paillards and learn a technique that we’ll use for a long time to come. This week we cooked... French Bread Pizzas : The Pioneer Woman While our mom was more likely to make her own french bread than buy french bread pizzas from the freezer section, this recipe still holds childhood appeal. (No joke, our mom still turns out at least a couple loaves a week. Maybe more. She's a machine.) The toppings make this pizza, so go wild! Tips: Think of this recipe as a starting point...don't need 12 pizzas? Halve or even divide it by thirds (add this to notes re: amounts). Don't like a topping? Get rid of it and replace with something you like. Really, we saw this recipe as a reminder that weeknight meals can and should be fun. We thought this is a good recipe to have in your back pocket for large groups or when you are in a limited kitchen (ie: only have a toaster oven). Sheet Pan BBQ Meatloaf Dinner: Budget Bytes Sheet pan dinners are super convenient, which is why they are so popular. Everything on the pan? Good. Bake and eat! BBQ sauce and meatloaf are a delicious combo. Tips: Use the handy scale up/down arrows on her recipe to make this for two or eight people. Half sheet pans are super useful! Get yourself one ASAP (See link below) Kale, Apple and Cheddar Salad: NYT Cooking & Chicken Paillards: Martha Stewart The internet has many a kale salad. This is one of our favorites. The apple and cheddar are nice foils to the bitterness of the kale greens.The technique for chicken paillards is a good one to have in your back pocket. Pound out a chicken breast for even cooking. Tips: Deviate from the recipe a bit and massage in the oil first- then add the rest of the dressing. This helps soften the kale. Good news- this salad holds up over the course of a couple days. Perfect for lunch the next day. From the Smorgäsbȯrd: Seeded Whole Wheat Banana Bread We also thought you might like... The New Midwestern Table: 200 Heartland Recipes Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life Nordic Ware Natural Aluminum Commercial Baker's Half Sheet Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
Sun, April 01, 2018
Episode 02: Are your Dinners On-Trend? 3 Recipes we love in 2018
In this episode, Kate and Betsy cook Heidi Swanson's Chickpea Plov, Budget Bytes' Dragon Noodles and Pasta al Limone from Serious Eats. And don't miss Kate's new baking obsession: a delicious, seed-filled, whole wheat banana bread recipe and a super simple trick for delicious toast! Support the show
Sun, March 25, 2018
Episode 01: 3 Simple Recipes for Weeknight Success
EPISODE 01: The First Supper It’s our inaugural episode! In this episode we’ll introduce ourselves and then get to the recipes. This week we’ll talk about Smitten Kitchen’s Japanese Vegetable Pancakes, Thai Chicken Buddha Bowls from Damn Delicious and Red Lentil and Sweet Potato Soup from the Kitchn. Our smorgasbord selection is a cookie controversy. Tune in for the cookie gossip and the recipe. This week we cooked... Japanese Vegetable Pancakes: Smitten Kitchen Veggie pancakes with a tangy sauce on the side. Make a four big pancakes for a meal on its own or make 10-12 pancakes as a side. Tips: If shredding your own carrots and cabbage is too much- buy it pre-shredded. No regrets.However, it does look pretty with those long ribbons of carrot throughout the pancake. If you have the time and value the "look",it's worth it. Watch your heat. These can burn if you turn it up too high- keep it on a medium low heat. Don’t skip the sauce! So good. Thai Chicken Buddha Bowls: Damn Delicious Who doesn't like veggies and meat over rice (or in this case, farro). Channel your inner hipster, yogi soul and try this recipe out. The best part? Every dinner party member (we're looking at you, children) can customize the bowl to their preference. Farro comes in different cook times- check your package! This can be a grain that you are cooking for up to an hour. But there are quick cooking packaged farro out there. Trader Joes makes a good quick-cooking farro. If you can't find farro, use brown or even white rice instead. Shred veggies for the pancakes and the buddha bowls at the same time. Cabbage will go quicker with a mandoline. Pack into ziploc bags and store in fridge until needed. Sauces can also be 2-3 days ahead of time. Red Lentil Sweet Potato Soup: The Kitchn Red lentils and sweet potatoes blended together. Good for dinner in the bleak midwinter. Even better reheated for lunch the next day. Tips: Coconut oil isn’t necessary- use a flavor neutral cooking oil if that’s what you have in the cupboard. Make sure to use red lentils. They don’t have their skins so they will cook down. Other lentils will not break down as easily. Smorgasbord: The recipe: Salted Butter Chocolate Chunk Shortbread: from Smitten Kitchen Some of the controversy: How I Ruined Instagram’s Favorite Cookie The Cookies Instagram Can’t Quit Watch Alison Roman talk about technique Shopping List Here! Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Support the show
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