Dinner Sisters

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-15Support the show

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

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.comSupport the show

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

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

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 AppetitSomething 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

Gyeran Bap, Sausage and Vegetable Skillet, and Priya Krishna's DalWhen 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

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 Meinhttps://dinnersisters.com/2022/04/11/episode-225-stir-fry/Support the show (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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: ToastiesKate'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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 HussainClean Slate: Martha Stewart LivingClaudia 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 OttolenghiBread, Toast, Crumbs: Alexandra StaffordVegetarian Suppers from Deborah Madison's Kitchen: Deborah MadisonAdvent: Festive German Bakes to Celebrate the Coming of Christmas: Anja DunkClassic German Baking: Luisa WeissSupport the show (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

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.htmlhttps://dinnersisters.com/2021/11/22/episode-211-out-of-the-box-sandwiches/Support the show (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 andtrademarked the name before launching the product in the 2nd quarter of 2020. Theystarted with three globally-inspired wraps that put fiber-rich, bean-based superfoodsfront and center. Thanks to their bold flavors and no-guilt ingredients, they were asmash 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, healthierfuture.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 (https://www.patreon.com/dinnersisters)

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 EatsZabaglione with Strawberries from Food and Wine Support the show (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

Hot, Charred Cherry Tomatoes in Cold Yogurt, Garlicky Greek Yogurt Pasta with Sauteed Lentils and Chickpeas, and Smoky and Spicy Yogurt Marinated Chicken KebabsIn 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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 GremolataFind the recipes on our website at:http://dinnersisters.com/2021/09/06/episode-205-back-to-school-recipes/Support the show (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

 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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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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 (https://www.patreon.com/dinnersisters)

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 Vegetableshttp://dinnersisters.com/2021/05/10/episode-164-vegetarian-spring/Support the show (https://www.patreon.com/dinnersisters)

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 Recipeshttp://dinnersisters.com/2021/05/03/episode-163-interview-with-farmer-lee-jones/Support the show (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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-sidesSupport the show (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

Quinoa Tabbouleh with Chickpeas from Foodie Crush, Easy Greek Chicken and Potatoes from The Mediteranean Dish and Labneh from Bon AppetitRecipes 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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)

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 (https://www.patreon.com/dinnersisters)