Dinner SOS by Bon Appétit

Nelson's partner, Cate, is an incredible cook. But she's chronically ill, and not always feeling well enough to cook. So Nelson wants to step up and make her delicious, nourishing meals when she's not feeling her best. The only issue? He's not so confident in the kitchen - especially when it comes to taking on a new recipe or technique. So Chris & Shilpa step in to provide him with a cornucopia of straightforward, unfussy recipes to build his confidence and help him make dinner for Cate. Recipes Featured:Very Good Vegan TacosHerby Cauliflower FrittersSamosa-Dillas with Cucumber SaladCold Soy Milk Noodles with Chili CrispCold Noodles with Tomatoes and Peanut SauceTofu Meatballs in Burst Tomato SauceEveryone’s Favorite Gado GadoShare your thoughts on Dinner SOS. As a token of our appreciation, you will be eligible to enter a prize drawing up to $1,000 after you complete the survey.https://selfserve.decipherinc.com/survey/selfserve/222b/76152?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka @Justine_Snacks), bean enthusiast, to help Teddy get hip to the humble bean.Recipes mentioned:Brothy Pasta with ChickpeasGochujang Brothy BeansBreaded BeansBrothy BeansPasta e Fagioli with EscaroleLearn more about how beans can help the planet and your health at BeansIsHow.com.Share your thoughts on Dinner SOS. As a token of our appreciation, you will be eligible to enter a prize drawing up to $1,000 after you complete the survey.https://selfserve.decipherinc.com/survey/selfserve/222b/76152?pin=1&uBRANDLINK=1&uCHANNELLINK=2

Bon Appetit's annual Best New Restaurants list is live! This year, we're spotlighting 20 new American restaurants that we're particularly excited about. To celebrate the list's release, Chris sits down with Anna and Ni Nguyen, married couple and chef-owners of the Denver, Colorado restaurant Sap Sua. They talk about their partnership in and out of the kitchen and dig deep into the three Sap Sua recipes featured in this month's Bon Appetit magazine.Recipes:Fish with Coconut CaramelBrown Butter Scrambled Eggs Over RiceTofu with Hot Oil ChimichurriShare your thoughts on Dinner SOS. As a token of our appreciation, you will be eligible to enter a prize drawing up to $1,000 after you complete the survey.https://selfserve.decipherinc.com/survey/selfserve/222b/76152?pin=1&uBRANDLINK=1&uCHANNELLINK=2

This week, we're checking back in on three callers whose Dinner SOS journeys we felt just weren't over. Listen to our callers' original episodes here:EddieTobiMaddy

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

Liz has three young kids, and the process of getting everybody fed and out the door in the morning can be soul-crushing. So Chris and Ali Slagle (author of the excellent cookbook I Dream of Dinner So You Don't Have To) join forces to help Liz's family's mornings go from sour to sweet.Recipes:Granola SconesAlmond, Kale, and Banana SmoothieBanana, Oat, and Date SmoothieGet Up & Go Blueberry Date Cocoa SmoothieBonus Recipes:Blueberry Spelt MuffinsMorning Glory Breakfast CookiesFully Loaded Carrot Muffins

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

Today, we're sharing an episode from our friends at Milk Street Radio. Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history’s wildest dinner parties; Adam Gopnik reveals what your drink of choice says about you; we make Thai Coconut and Chicken Soup; and Cheryl Day returns to take your baking calls.To hear more from Milk Street Radio, go to www.177milkstreet.com/radio

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

This summer, Dinner SOS has you covered. Chris & Shilpa share their hot takes on cooking in the heat (AC required, obviously), plus what produce is overrated and what's under-celebrated. And stick around for answers to listener questions about using CSA produce, grilling, jaggery, and non-dairy options for tender, juicy chicken marinades.RECIPES & LINKS:Shilpa's Feel Good Food PlanBasil Chicken Stir FryGrilled Asparagus with Tahini Super SauceGrilled Squash with Nuoc Cham ChimichurriTahini-Ranch DressingGrilled Party Salmon with Green RomescoGrilled Shrimp with Turmeric Mojo SauceBulgogi Tofu BurgersHoney-Glazed Rib-Eye SteaksSake-and-Soy-Braised Pork BellySweet and Sticky Grilled ChickenSprite-Grilled Chicken SkewersGinger Beer and Mustard Pork ChopsSoy-and-Cola-Marinated Steak

Maggie invited a group of old friends to her small Upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers, and 3 dogs... for a week! This is, admittedly, Chris's nightmare. Enter: Sarah Copeland and Anna Stockwell, Upstate entertainers extraordinaire! They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress.Recipes & Links:Magic Pork ShoulderDinner is Best Served ColdCold Roast SalmonChocolate Chip Cookies for Modern TimesSarah's cookbook, Every Day Is SaturdayAnna's cookbook, For the Table

10 years ago, Jenny had a half-sour pickle from Zingerman's Deli in Ann Arbor, MI... and it was life-changing. But Jenny lives in North Carolina. She hasn't been back to Michigan, and attempts to recreate the signature half-sour crunch in her own kitchen have been unsuccessful. Chris enlists BA resident fermentation enthusiast Amiel Stanek (with a special appearance by Zingerman's cofounder Ari Weinzweig) to concoct a "recipe" that'll have Jenny enjoying crisp, barely-pickled half-sours all summer long.

Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam.This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.  If you’d like to hear more episodes of “The Splendid Table” you can learn more at splendidtable.org and listen wherever you get your podcasts.

Jennifer and her husband are busy—they spend their weekends occupied taking their 3 dogs to agility competitions—and Jennifer suspects her Instant Pot would help her make dinner quicker and tastier. The only problem? She's terrified of it. So Shilpa and Chris join forces to help Jennifer conquer her fears and take advantage of her electric pressure cooker.Recipes & Links:Instant Pot Pork CarnitasPork Spareribs with Jammy Barbecue SauceInstant Pot: Summer Cooking Hero

Lale Arikoglu is an expert traveler. And she’s headed out of town with friends, where she’ll need to make dinner in a vacation home. Faced with a flurry of dietary restrictions, she turned to Dinner SOS for some direction.Recipes & LinksSesame Tofu with Broccoli Peanut Butter Noodles with CucumbersEasy Fish Tacos with Spicy Sauce Chipotle-Crusted Cauliflower TacosSizzling Turmeric-Dill Fish Tacos What to Pack for Vacation Cooking 

Caller Teddy has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka Justine_Snacks, bean enthusiast, to help Teddy get hip to the humble bean.Recipes mentioned:Brothy Pasta with ChickpeasGochujang Brothy BeansBreaded BeansBrothy BeansPasta e Fagioli with Escarole

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. Recipes Mentioned:Hibiscus, Orange, and Vanilla Agua FrescaRuth's Lima Beans with Smoked Turkey TailBrown Butter Peach CobblerLemon-Pepper Catfish Nuggets with Pepperoncini DipGlazed Funnel Cake with Fruit Confetti

Liliana's two twenty-something sons and her husband are big guys who like a lot of protein at dinnertime. But she's feeling overwhelmed by the dietary restrictions at play, and bored with her repertoire. So Chris and Dan Pelosi team up to offer Liliana some large-format braises that won't require tons of cleanup.Recipes:Early Dismissal Pot RoastBurnt Orange and Coriander Roast PorkCheck out Dan's Cookbook Let's Eat wherever books are sold.

This week's caller, Jon, loves using his smokers to create delicious, tender, barbecue. But there's one cut of meat that has always eluded him: beef cheeks. So Chris is joined by Snake River Farms's Dave Yasuda and "The Professor of Barbecue," Tuffy Stone, to help Jon master this tough—but rewarding—piece of meat.

Korean food is exploding in popularity—and for good reason. So, to dive into the trends and dishes we're loving, Chris is joined by Deputy Food Editor Hana Asbrink, Chef Irene Yoo, and Matt Rodbard & Deuki Hong, co-authors of the new book Koreaworld. Join us for a deep dive into anju and soju drinking games, what's on the modern Seoul table, and answers to listener questions.RECIPES & LINKS:Sulguk (Alcohol Stew)Kong-Bul (Soybean Sprouts and Bulgogi)Haemul Pajeon (Seafood Pancakes)How to Party with Soju, Korea's Most Iconic SpiritClean-Out-the-Fridge KimchiGochujang Recipes That Pack a Fruity, Spicy Punch