The Sip and Feast Podcast

It's been 48 weeks of the Sip and Feast podcast and we couldn't be more grateful to those who tuned in to listen over the past 11 months! During this time we learned much about our audience and will use our time between Seasons 1 and 2 to continue to learn and pave the way for new and exciting things. Watch on YouTube https://youtu.be/nAhtYo-de-w What we know (and don't know) Through every channel possible (email, the website, Facebook, Instagram, and YouTube) we've heard a resounding message: our audience wants a Sip and Feast cookbook! So it's time for us to shift our focus a bit to help make that possible. This is what we know, but there is a lot we don't know, and that's where we'll need your help. Over the next week we will distribute a very brief survey to all those who have subscribed to our email list. If you're not yet on our list, be sure to subscribe today. The survey will include questions regarding cookbook content, the podcast, and other offerings you may want to receive from us. We encourage your participation as you will be playing an active role in driving the future of Sip and Feast! A moment of gratitude As of today, the Sip and Feast podcast is ranked #59 on the iTunes list for Food Podcasts, and we couldn't be more grateful to be in the Top 100. Thank you for all your support throughout our fledgling season; your questions, comments, and engagement are appreciated more than you know! We'll communicate any and all updates regarding Season 2 via our email list and social media, so stay tuned. If you enjoyed the Season 1 Finale Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  We'll get to them in Season 2! If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to cooking, there are a few staples that everyone should know how to make. Here we ask each other the question, "if you had only one meal to learn how to prepare, what would that be?". Watch on YouTube https://youtu.be/wgJWhvClTa0 Most people have that one dish they're really good at making; you know, the dish that everyone expects them to bring to gatherings, like your aunt's famous 7 Layer Dip, or your cousin's pudding pie. But when it comes to really fine-tuning your cooking skills and making meals, which ones will get the most mileage for years to come? To me, it would be a meal that stands the test of time and is impressive enough to make for a gathering, but simple enough to enjoy with those in your immediate family. In this episode Tara and I talk through our top picks for the one meal everyone should know how to make and discuss how we arrived at our answers. Taste testing Costco's Asian snacks We were so excited to try these Asian snacks we found at Costco which included Korean crunchy calamari, Japanese sponge cake (castella), and Thai chili tamarind bites. You might be surprised to hear which ones we liked best! Resources Short Rib Ragu with Pappardelle Recipe Baked Chicken and Potatoes Recipes Beef Bourguignon Recipe Martini Recipe Limoncello Spritz Recipe If you enjoyed The One Meal Everyone Should Know How to Make Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

We've all been there before, searching for an item in the pantry only to discover something that expired ages ago! Spring cleaning isn't just for closets and backyards, it's the best time to organize your pantry, and we've got some tips to help you formulate your plan of attack. Watch on YouTube https://youtu.be/LHuJSO_fZko This is the time of year we all feel inspired to do some deep cleaning and purging. Whether it be storing warm clothes and jackets until the fall, clearing our backyards to start a garden, or deep cleaning our homes, spring cleaning is something we as humans tend to do without thinking. But all too often the pantry gets overlooked and it shouldn't! In this episode we share our game plan for pantry cleaning and organization and talk about some of the containers and storage options we find most useful. We also discuss some of the items you can consider stocking in your pantry and spice cabinet! Taste testing Trader Joe's Greek goods Tara and I were excited to try some of these Trader Joe's shelf-stable Greek goodies for you. The taste test included TJ's Greek eggplant, Greek chickpeas, and grape leaves. Follow along in the video if you'd like to see the items we're tasting! Resources Lemon Caper Linguine Recipe Linguine al Limone Recipe Chicken Pesto Pasta Salad Recipe Chocolate Guinness Cake Recipe Italian Wedding Soup Recipe If you enjoyed the Spring Cleaning Your Pantry Episode, leave a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Humans have gathered together for millennia to break bread and share meals with loved ones. It wasn't just a time to eat but to celebrate, bond, and wind down after a long day. And in today's age of 24/7 access to technology, coming to the table with family and loved ones is more important than ever. Watch on YouTube https://youtu.be/ilGMaILNmtY In our home, we've always placed a huge value on dinner time. It's a time for us to regroup at the end of the day, sans technology, and bond over a shared meal. We always knew it was important, but it wasn't until recently that we learned just how important it is, and that we as humans are hardwired to do this. After listening to a recent episode of Chris Williamson's Modern Wisdom podcast and hearing his guest, Shawn Stevenson, talk about the physiological benefits of eating with family, we realized just how powerful eating with loved ones could be. In this episode we discuss some of the details from Shawn Stevenson's book, Eat Smarter, and talk about our own personal history and relationship to the family table. Taste Test: Costco's French Pastries In our latest taste test, we're trying two of Costco's packaged French pastries, pains au chocolat, and mini almond cakes, or financiers. Listen to find out which one we liked best! One was far better than the other. Resources Beef Bourguignon Recipe Classic Chili Recipe Italian Almond Cookies Recipe Lasagna Recipe Pesto alla Genovese Recipe Potato Gnocchi Recipe The Model Health Show - Shawn Stevenson's website If you enjoyed The Power of Eating with Loved Ones Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Spring is here and with it comes warmer weather and meals that celebrate the lighter flavors and fresh ingredients. We've compiled our favorite must-make Spring recipes to help you usher in the season! Watch on YouTube https://youtu.be/s2kAJtkpa7w We're now in that in-between time of year where it's not quite warm enough to eat outside every day, but we've already begun to crave fresher flavors and lighter food. For me that means more vegetables, such as peas, asparagus, and artichokes, to name a few. I take every opportunity to incorporate these ingredients into simple dishes such as rigatoni primavera or lemon asparagus pasta. It also means cleaning off the grill and using it to make some delicious main courses, such as grilled chicken thighs and lamb chops. In this episode, we discuss some of our favorite seasonal ingredients and how we use them in our must-make spring recipes! Tiramisu taste test In our latest taste test, Costco's refrigerated Tiramisu goes head to head with Balconi's shelf-stable Tiramisu. Which dessert reigns supreme? The results might shock you! Resources Artichoke Pasta Recipe Orzo with Shrimp and Feta Recipe Lemon Garlic Shrimp Pasta Recipe Baked Chicken Legs Recipe Chicken Thighs with Fennel and Cherry Tomatoes Recipe Roasted Leg of Lamb - Greek Style Recipe Stuffed Pork Loin Recipe Orange and Fennel Salad Recipe Italian Vinaigrette Recipe French Vinaigrette Recipe Balsamic Vinaigrette Recipe Tiramisu Recipe If you enjoyed the Must Make Spring Recipes Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Traditions play an integral role in any holiday. Each year we are reminded of old traditions that may have been around for generations, and we adopt a new one or two. And food almost always plays a significant part. Join us as we discuss some of our most loved Easter traditions, and share how they've evolved. Watch on YouTube https://youtu.be/oW8FuFP5iDY When a listener wrote to us and asked us to share some of our family's Easter traditions, we couldn't help but turn it into an entire episode! Together, Tara and I stroll down memory lane and share some of our earliest Easter memories, and you won't be surprised to hear that they revolve around food! We discuss how the blending of family members ushered in new and wonderful traditions, such as the first time Tara discovered grain pie, aka Pastiera Napoletana, and instantly fell in love! Taste Test - Manhattan Special We're loving the new taste test segment and hope you are too! Here we're trying 3 flavors of the Italian specialty soda, Manhattan Special: Orange, Vanilla, and Original. If you have the means to pick these up, we invite you to follow along and taste test with us! Resources Pizzagaina Recipe Easter Bread Recipe Torta Pasqualina Recipe Antipasto Platter Recipe Lasagna Recipe Boneless Leg of Lamb Recipe Slow Roasted Leg of Lamb and Potatoes Recipe Spiral Ham Recipe Limoncello Spritz Recipe If you enjoyed the Easter Traditions Old and New Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Whether you're helping your child learn to cook, just getting started yourself, or have been cooking for years, there are a few best practices every home cook can benefit from knowing! Watch on YouTube https://youtu.be/rxQnSkJleBg The Culinary Classroom Throughout my life I've viewed the kitchen as the heart of the home, but also the room in which 95% of learning takes place. Whether you're a novice cook who's just getting started, or a seasoned home cook, there is always more to learn when it comes to cooking and I learn something new on an almost daily basis! As with any new skill, learning to cook can come with challenges, but we've come up with a few ways to cultivate a fun and fearless learning environment. For example, start out by making dishes you actually love and feel passionately about, and don't get discouraged if you make mistakes; cooking is all about trial and error! In this episode we explore our top dos and don'ts when it comes to learning to cook with the hope of helping you overcome any qualms you may have about cooking! Trader Joe's Taste Test We picked up a few spreads from Trader Joe's and are giving them a whirl! Have you tried any of these before, and if so, which are your favorites? Resources Spaghetti carbonara Cottage pie Baked chicken and potatoes recipe Chicken scarpariello recipe Chicken Vesuvio recipe Marinara sauce recipe Salmon oreganata recipe Pasta alla Norcina recipe Brasato al Barolo recipe Jarred sauce taste test YouTube video If you enjoyed the Learning to Cook Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to spending money on kitchen gear, the sky is the limit, but is it really worth it to spend your hard-earned money on some of these high-ticket items? Watch on YouTube https://youtu.be/M-m3Rx9nfO8 Dollars and sense We try always to keep value in mind when talking to our audience. Whether discussing budget-friendly food or ways to save at Costco, value and saving money is an overarching theme of the Sip and Feast podcast. Fancy coolers in bright colors, high-end ranges, high-carbon steel knives, outdoor pizza ovens, stand mixers, and more are up for discussion in this episode. For example, high-carbon Japanese steel knives can come with a high price and while they have their benefits, if their owner isn't prepared to maintain them and properly care for them, they're simply not worth it. And is the "pretty" trendy cooler really better than the one you can buy at Costco for half the price? Join us as we have a lively chat about which high-end kitchen gear is simply not worth it. Taste testing more snacks We received great feedback on the taste test segment, so we're back at it again this week! Tara and I are trying 4 different flavors of Loacker brand quadratini. We're been enjoying these cube-shaped wafer snacks in our home for years and wanted to determine which flavors we like best. Resources Pizza Steel DIY New York Pizza Dough Chicken Valdostana Zeppole di San Giuseppe If you enjoyed the High-End Kitchen Gear Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

With prices soaring to new heights, many of us can't help but reflect on what we're spending for food and contemplate ways to still make amazing food on an extremely tight budget. This isn't a new issue for humans and luckily we can look to our ancestors for inspiration. Watch on YouTube https://youtu.be/M0tScIESsyo According to the Wall Street Journal, it's been 30 years since food ate up this much of our income, and we see it every day in the grocery store, at restaurants, and even at the drive-thru. This is a problem I don't think is going away any time soon, but we still need to eat. But there is no need to compromise on taste, flavor, and enjoyment of food. You still can make amazing food on an extremely tight budget! Modern day cucina povera The Italian phrase, cucina povera, translates to "poor kitchen" and is a concept that isn't limited to Italians, rather it transcends cultures and time. It relies on using inexpensive ingredients, often pantry-stable ones, and not letting anything go to waste. Stale bread wouldn't be discarded, rather it would be used to make polpette di pane, or panzanella salad. Meals classified as cucina povera often include some type of legume and a grain; rarely will any meat fall into this category, unless it's the innards, also known as offal. These meals are ones that many Italian-American families make regularly, especially during Lent when many are fasting and abstaining from meat on Fridays, or the entire Lenten season. Some of the more well-known grain and legume meals include pasta fagioli, pasta e ceci, and pasta e lenticchie and while each differs slightly, they all have one thing in common: they're amazing meals that are budget-friendly. In this episode we discuss the problem at hand, talk through solutions, including buying in bulk (Costco), using leftovers in new ways, and some of our favorite budget-friendly meals. Taste tests are back Last year we recorded a few product taste tests on our main channel, and we've decided to bring them back, but in a different way. We'll use the end of each podcast episode to try a new food or drink and let you know what we think of them. In this episode, we're taste-testing a packaged Italian pastry similar to a cornetto, and one of my homemade zeppole di San Giuseppe. Listen to find out what we think! Resources Nerdwallet article: Food Prices: As Dining Out Costs Climb in 2024, It May Pay to Eat In Wall Street Journal article: It's Been 30 Years Since Food Ate Up This Much of Your Income Potato Frittata Recipe Pasta and Peas in Red Sauce Recipe Pasta Piselli Recipe Pasta e Patate Recipe Shepherd's Pie Recipe Corned Beef and Cabbage Recipe Irish Soda Bread Recipe Guinness Beef Stew Recipe If you enjoyed the Amazing Food on an Extremely Tight Budget Plus Italian Pastry Taste Test Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

While some foods, ingredients, and preparation methods have stood the test of time, others have gone extinct. We're here to examine some of the major once-loved food and cooking trends that have disappeared. Watch on YouTube https://youtu.be/cBrcC0GYtDc I was born in the 70s, grew up in the 80s and 90s, and throughout my time here on Earth have seen my fair share of cooking trends come and go. Some of them were enjoyable and I still appreciate them to this day, such as sun dried tomatoes and panini, while others I was happy to see fizzle out. In this episode, we discuss many of the more well-known food trends we've experienced and reflect on our favorites. From the hot and cheesy fondue craze of the 1970s to Instant Pot meals and zoodles; from frozen yogurt and shishito peppers to the rise of the superfoods we explore what may have contributed to some of these trends and their longevity, or lack thereof. Resources Braciole Recipe Creamy Sun Dried Tomato Chicken (Marry Me Chicken) Recipe Chicken Sandwich with Shishito Peppers Recipe If you enjoyed the Major Food Trends That Have Disappeared Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

With the hustle and bustle of our every day, it can be tempting to turn to food delivery services when we're not in the mood to leave the house to get groceries or take-out, however, these often come with high delivery costs, increased prices on menu items, and other fees that yield a degraded experience for the consumer. Watch On YouTube https://youtu.be/P5frmZpexDc The Downside of Delivery Gone are the days of the in-house pizza delivery services where you were promised a hot pizza in 30 minutes. Today we as consumers are faced with the choice of cooking at home, ordering take-out/drive-thru and picking it up ourselves, or relying on one of the food delivery service companies. I've yet to have a positive experience with any of the latter. While I agree certain use cases justify their existence, I'd rather abstain from relying on them entirely. And I'm not alone in my sentiment. There are numerous articles all over the internet and many Reddit threads where folks express similar feelings. One Reddit thread, in particular, covers the marked-up prices and the impact on consumers, the toll these services take on both the restaurant owners and the drivers, and the dissatisfaction of shareholders who have invested in companies that aren't profitable. Use cases aside, I stand by the fact that we are better off making our food at home or getting out of the house to pick up the food ourselves. Resources Reddit Post "DoorDash and UberEats are a lose/lose/lose/lose for everyone involved" Cannoli recipe Reginelle cookie recipe If you enjoyed the Food Delivery Services Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

The old adage "hindsight is 20/20" couldn't be more true when it comes to cooking. There are so many things I had to learn the hard way and rather than gatekeep that knowledge, I'm here to share with you the 10 things I wish I knew when I started cooking. Watch on YouTube https://youtu.be/d3q_JlwNDJw Mise en place While my list of things I wish I knew goes beyond just 10 items, I will say that there is one tip that comes first and foremost. Mise en place, or the preparation and arrangement of ingredients before cooking is crucial to success. It allows you to be better organized so you can efficiently cook like a pro. This is a concept that's taught in culinary school, but you don't need to be a classically trained chef to do this at home.  At the start of every YouTube video I go over my ingredients, my mise en place, and this allows me to effectively demonstrate how to prepare the food. In this episode we discuss the importance of mise en place along with other cooking tips I wish I knew before I started cooking. Topics include the importance of keeping a clean kitchen, how to use stainless steel pans, rolling citrus to maximize juice, why pasta water is an essential ingredient, and how reading a recipe through to the end can make a difference. Top tips In almost every recipe post I include a "Top tips" section that addresses the needs tips specific to that recipe, and often I'll include the tips we talk about in this episode. If you've been following along with our recipes, you're likely familiar with the top tips section and I hope have found them useful! I encourage you to peruse the top tips section whenever making one of my recipes as you'll find bits of info there that can really help elevate your recipes! Resources Beef Bourguignon recipe Italian lentil soup recipe Prime rib recipe Buffalo wings recipe If you enjoyed the 10 Things I Wish I Knew Before I Started Cooking Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to Super Bowl food, there are plenty to choose from but only a few that are 100% non-negotiable. We discuss our Top 5 must-haves for Super Bowl, and why you should opt for homemade over take-out. https://youtu.be/ZvxektwJlYk While Super Bowl Sunday is mostly about football, commercials, and the halftime show, we'd be remiss if we didn't acknowledge it as a "food holiday". When we think of this event, a few items really stand out: wings, beer, pizza, and dip! But with so many choices, it can be hard to narrow it down to a manageable few, but we're here to do that for you. The Symbiotic Nature of Wings and Football Before we dive in, it's important to address the elephant in the room, Buffalo Wings. Wings are the quintessential Super Bowl snack and land at the very top of our list of must-have Super Bowl foods. Prior to the invention of the Buffalo Wing, Americans typically purchased chickens in whole-bird form and there was little demand for the wings. Then, in 1964 at the Anchor Bar in Buffalo, New York, their staff decided to toss some wings (typically used for stock) with hot sauce and butter, and for a while the wings were popular in the bar scene, but it wasn't until Super Bowl I in 1967 that the demand for wings sky rocketed transforming them into a "sporting event tradition". And while Buffalo style wings are our #1 pick, garlic parmesan wings and scarpariello wings are close behind. More game-day grub In addition to chicken wings, there are a few other must-have Super Bowl foods and these include pizza, or something made with pizza dough, such as stromboli, dips such as spinach artichoke dip, cannellini dip, or guacamole, and chili. And these are all better when made at home; no overpriced food, no bad delivery experiences, no wondering if the food will even show up! Resources It All Began with a Football: How the Super Bowl Shaped the Chicken Industry, USDA Grandma Pizza Recipe Italian Hero Recipe Blue Cheese Dressing Recipe Buttermilk Ranch Dressing Recipe Cast Iron Pizza Recipe Chili Colorado Recipe Pepperoni Pinwheel Recipe If you enjoyed the Top 5 Super Bowl Foods Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

A first date is all about making a good impression and assessing whether or not there's a connection that warrants a second date. Since food is an integral part of how we connect on the human level, the first date often involves dinner. But are there some meals that should be avoided? Watch on YouTube https://youtu.be/p6JGMqZf2js When thinking of foods to avoid on a first date, I think of overly messy ones, that require you to wear a bib or use a toothpick. While some of my favorite foods, like buffalo wings, are on our list of foods to avoid on a first date, I will say that if you do make a mess with your food on the first date and still get a second date, there likely was a connection there! Best and worst first-date foods? While neither of us has been on a "first-date" in ages, Tara and I reminisce on some of the foods we ate on our first few dates, which included gyros and calzone. While I impressed her with eating one, I repulsed her with another and she isn't shy to remind me of it often! lol A recent discussion prompted us to discuss this topic here on the podcast and hash out further which are some of the best and worst first-date foods. For example, pasta with easy-to-eat shapes, such as penne or rigatoni, are easier to eat than spaghetti. Steak, beef stews, short ribs, or anything else that's both bite-sized and delicious are also great options, while messier foods such as a whole lobster, or buffalo wings, or anything requiring you to wear a bib or use wet napkins may be deal-breakers. Resources Pasta aglio e olio recipe Pasta Norcina recipe Baked chicken and potatoes Pasta Bolognese recipe Stuffed Mushroom recipe Steak au poivre recipe Braised short ribs recipe Beef Bourguignon recipe Garlic Parmesan wings recipe Potato frittata recipe Sweet potato frittata recipe Rigatoni alla vodka recipe If you enjoyed the Best and Worst First Date Food Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to cookware, choosing what's best can be intimidating. Whether you're using nonstick, stainless, cast iron, or another type of cookware, there are pros and cons. Here we explore each use cases and discuss which are our favorites. Watch on YouTube https://youtu.be/SDuVgqzTsnc Through the years I've been asked repeatedly which type of pans work best. While there are several to choose from, for this discussion we've focused on the "Big 3", cast iron, stainless steel, and non-stick. A pan for every need While I can speak for hours on this topic, in a nutshell, I prefer to have a few different pans on hand depending on the ingredients I'm working with. If I want to get a good sear on chicken thighs and good development of fond (I said it!), I'll use a stainless, whereas if I want to fry a few over-easy eggs, I'll opt for the nonstick. And cast iron has plenty of uses too. It's incredibly durable making it ideal for dishes that start on the stovetop and move to the oven, like a potato frittata. It's great for many other dishes as well, such as cast iron pan pizza, peach blueberry crisps, and many more. But they all have a downside! Cast iron isn't fun to clean or maintain, stainless if not heated properly can cause ingredients to stick, and non-stick pans are far less durable and have shorter lives. In this episode, we take a deep dive into each of these types of pans, as well as others including aluminum and carbon steel, discussing use cases, pros, cons, and more. Resources Assassin's Pasta Recipe Sicilian Pizza Recipe Sunday Sauce Recipe If you enjoyed the Nonstick vs. Stainless vs. Cast Iron Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to curating your culinary arsenal, there are a few food secret weapons every home cook should have on hand. Vinegars, olive oils, condiments, and more can truly amplify your food and take your dishes from basic to amazing! Watch on YouTube https://youtu.be/Y7iTlC41Tko Every good cook has a food secret weapon or two they rely on to take their meals up a notch. Whether it's a particular spice, a dash of hot sauce, or a condiment that's used unconventionally, a little bit can make a difference in a dish. In this episode we explore some of my favorite secret ingredients and how I use them to make my dishes stand out. Secret ingredients While many of my food secret ingredients may be familiar to the average person, the method I use to employ them is less obvious. For example, everyone knows water is an essential part of making pasta, but what many don't realize is how the water the pasta is cooked in, the pasta water, is also a key ingredient for many dishes, including the Roman pastas like cacio e pepe, and spaghetti carbonara. It also can revitalize any cream-based pasta that has dried out. Its uses are plenty and I always make it a point to save it for future use since it truly is a food secret weapon! There are so many other secret weapons when it comes to food, such as vinegar, lemon juice, wine, different types of salt, olive oil, and more. Listen along as we explore these ingredients in greater detail. Resources Lemon Caper Linguine Recipe Assassin's Pasta Recipe Cherry Pepper Spread Recipe Orecchiette with Broccoli Rabe and Sausage Recipe Beef Marsala Recipe Caesar Salad Recipe If you enjoyed the Food Secret Weapons episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

There is much to be said about the power of food memories: their ability to transcend time and space, their emotional evocation, and the desire to recreate them all impact who we are as humans and individuals. Watch on YouTube https://youtu.be/Cnq5Zb1atXo Oxford defines nostalgia as "a sentimental longing for the past, typically for a period or place with happy personal associations". For me, there is perhaps no greater trigger of nostalgia than food and the smell of food. Food memories have played an integral role in who I am, and who Tara is, and serve as a strong foundation for Sip and Feast. But we are not unique in this respect, and while preparing for this episode we found there is a bit of science involved. Decoding food memories I recently read an article in the BBC about the power of food memories in which the author, Susanna Zaraysky, talks about the strong feelings experienced when eating the same berries she enjoyed as a toddler in the former USSR. She too was intrigued by the power of food memories and sought out Susan Krauss Whitbourne, professor of psychology at U Mass Amherst, to explore this a bit more. "Food memories involve very basic, nonverbal, areas of the brain that can bypass your conscious awareness. This is why you can have strong emotional reactions when you eat a food that arouses those deep unconscious memories. You can't put those memories into words, but you know there is something that the food triggers deep within your past", Whitbourne told Zaraysky. In this episode we discuss our own food memories, from Ziggy's Deli's Texas Style Chicken, to the smell of yeasty bread, and from fried zucchini to lemon Italian ices, and the power they have over us to this day. Resources Why food memories are so powerful BBC article Shrimp Fra Diavolo Recipe Spaghetti alla Nerano Recipe Hungarian Goulash Recipe Marinara Sauce Recipe Baked Chicken and Potatoes If you enjoyed the Why Are Food Memories So Powerful episode, leave a comment below and let us know!   We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

For many, a new year represents a clean slate and an opportunity to shift our focus to eating more mindfully and frugally. Here we explore some recipes that may help you stick to your goals in 2024! If you prefer video, watch the full episode 31 YouTube video version. December is a month of indulgence. Making merry usually includes consuming sugary treats and alcoholic beverages, and spending a bit more money than we're accustomed to. So when the new year rolls around we find ourselves with an opportunity to hit the reset button, focus on what we're putting into our bodies, and what we're taking out of our wallets. Recipes for the new year Planning is an important part of reaching any goal, so thinking about some of the recipes you'll make in the next few weeks can help you stay on track. Soups and chilis are great for this time because they're easy to make, can be made in bulk, and taste great when left over. Some of our favorite recipes include split pea soup, escarole and bean soup, and minestrone. Frittatas paired with a salad are also a budget-friendly and healthy meal. Try incorporating a different frittata into your weekly rotation! Seafood also comes in handy when wanting to eat a bit lighter and ingredients like cod, salmon, and shrimp are all easy to prepare and for the most part can be ready in about 30 minutes. Eating lentils on New Year's Day I'd be remiss not to mention lentils when discussing the new year. Italians and Italian-Americans along with other nationalities believe eating lentils on the first day of the new year (some even start at midnight) can bring wealth and prosperity in the coming year. Some of our favorite lentil recipes include Italian Lentil Soup and Sausage Lentil Soup. Both are budget-friendly and so easy to make! Resources Pasta e Piselli Recipe Tuscan White Bean Soup Recipe Pasta Fagioli Recipe Spicy Sausage and Potato Kale Soup Recipe Beef Barley SoupRecipe Classic Chili Recipe White Chicken Chili Recipe Salmon Oreganta Recipe Cod Piccata Recipe Potato Frittata Recipe Sweet Potato Frittata Recipe If you enjoyed the Best Foods to Kick Off 2024 episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

As this year comes to an end we were compelled to reflect on some of the best and worst food trends of 2023. Some trends were downright awful while others piqued our curiosity. Here we explore the ones we'll bring forward into 2024 and the ones we'll gladly leave behind! If you prefer video, watch the full episode 30 YouTube video version. Like years past, 2023 was full of all sorts of trends, some good and even more not-so-good. Regarding food trends, 2023 saw a rise of consuming organ meat, restaurant surcharges, and an increase in non-alcoholic beverage offerings. In this episode, Tara and I explore some of the best and worst food trends of 2023 and make a few of our own predictions for 2024. Food trends 2023 Many of this year's food trends were influenced by TikTok and other social platforms. For example, The Liver King's popularity contributed to the rise in consuming organ meat, while other influencers began eating caviar topped everything. This year also saw the rise and fall of "butter boards", cooking on the counter, and massive upcharges for broths marketed as "bone broths". Spoiler alert - it's way cheaper to make your own stock or broth at home. The overarching worst trend of 2023, one that applies to more than just food, is rapid inflation and everything becoming more expensive. One of the trends we were happy to see was the rise in non-alcoholic beverage offerings from various companies, such as Athletic Brewing, Ghia, Seedlip, and others. Tara and I have our own predictions for 2024 food trends and we'll have to use this episode as a time capsule to see if we were right! What are some of your best and worst food trends of 2023? Resources Sip and Feast Recipe for Beef Stock Sip and Feast Recipe for Chicken Stock Sip and Feast Recipe for Steak au Poivre Tasting Table Article on Food Trends 2023 If you enjoyed The Best and Worst Food Trends 2023 episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Across the world Christmas traditions differ from one country to the next. Some are super cozy, while others are bizarre and sometimes frightening! Here we explore many of these traditions and discuss which ones we love most. If you prefer video, watch the full episode 29 YouTube video version. When a listener asked us to elaborate on our family's Christmas traditions, we took a step back and examined this question from a global standpoint. Christmas is celebrated worldwide, and many cultures observe this holiday in their unique way. From the German "pickle in the tree", to the poinsettia origin story from Mexico, we discuss some of the world's most interesting traditions, as well as a few of our own. Cozy and Not-So-Cozy Christmas Traditions Many of the world's traditions center around feelings of gratitude, love, family, and coziness, while others wander into darker realms. In this episode, we discuss super cozy traditions like the Icelandic Jolabokaflod which takes place on Christmas Eve and involves exchanging books, chocolate, and special beer with loved ones followed by an evening of reading, drinking, and enjoying sweets. On the other end of the spectrum, is the truly frightening legend of the Krampus, or the anti-Santa, who's known to wander the streets in search of badly behaved children. We also try to answer the age-old question, "Is Die Hard a Christmas movie?". While Tara and I may disagree on some things, we both concur that family traditions such as driving around to look at Christmas lights, our daughter Sam's hot cocoa bar, and baking cookies are at the top of our cozy list. Resources Snickerdoodle Cookie Recipe Italian Almond Cookie Recipe S Cookie Recipe Chocolate Chip Cookie Recipe Prime Rib aka Standing Rib Roast Recipe Horseradish Sauce Recipe If you enjoyed the Christmas Traditions Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

In Italy, it's called La Vigilia di Natale, but here in the US, it's known as no other than the Feast of the Seven Fishes. This time-honored tradition of preparing a delectable seafood banquet to commemorate Christ's birth takes place on Christmas Eve and is heralded by Italian-Americans as one of the most important meals of the calendar year. We're here to explore its origins and our most favorite seven fishes recipes. If you prefer video, watch the full episode 28 YouTube video version. What is the Feast of the Seven Fishes? While Italians celebrate Cenone, or La Vigilia di Natale (the Vigil of the Nativity) on Christmas Eve, Italian-Americans celebrate this night with the Feast of the Seven Fishes. This feast is the oldest Italian-American tradition and refers to a day of fasting that culminates with a meal free from meat and typically includes 7 different types of seafood. Some believe the 7 signifies the 7 sacraments of Roman Catholicism, or the 7 days of creation, while other theories point to the 7 hills that surround Rome. Regardless of where the 7 came from, rest assured that for many Italian-Americans, there will be at least 7 different types of fish and seafood consumed and celebrated on Christmas Eve! Planning a Successful Feast There are hundreds of dishes that can be made to commemorate the birth of Christ in true-Italian-American fashion but to simplify things, we've selected our favorite recipes. In this episode, we discuss some of the dishes traditionally served for the feast and provide tips on how to get the best results possible. For example, a cheat code for the Feast of the Seven Fishes is to make a dishes that includes many different types of seafood, like Zuppa di Pesce, which includes cod, calamari, clams, mussels, and shrimp simmered in a tomato, white wine, and fennel broth. We also talk through the process of preparing one of the most iconic 7 fishes, baccala, or salt cod so you can feel confident about using it in dishes such as Baccala alla Napoletana, or Baccala Fritters. Resources Baked Clams Recipe Shrimp Scampi Recipe Shrimp Oregenata Recipe Cod Piccata Recipe Salmon Oreganata Recipe Mussels Marinara Recipe Mussels in White Wine Sauce Recipe Calamari Salad Recipe Fried Calamari Recipe Linguine alle Vongole Recipe Linguine with Canned Clams Recipe Paesana article - Feast of the Seven Fishes: An Italian-American Christmas Eve Legacy Italia Rail article - Feast of the Seven Fishes: An Italian Christmas Eve Tradition If you enjoyed the Feast of the Seven Fishes episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When December rolls around there's one thing on our mind: Christmas Cookies! There are many we love and make on repeat and others we begrudgingly eat out of some odd self-imposed obligation. Here we discuss them all! If you prefer video, watch the full episode 27 YouTube video version. For many, Christmas cookies are a symbol of the season. Baking with loved ones, making sweets steeped in tradition, and sharing those creations with others brings us joy. Conversely, there are a few cookies that may not be so welcome on our holiday cookie platters. Keep or Toss, Christmas Cookie Edition In this episode, Tara and I discuss some of our most beloved cookies, many of which arouse memories and are rich with nostalgia. Some of these include sesame-covered regina cookies, linzer cookies with raspberry jam, and black and white cookies. We also share our (perhaps unpopular) opinion about a few cookies we'd rather not eat. Which are your favorite Christmas cookies? Resources Cuccidati Recipe Pizzelle Recipe Pignoli Cookie Recipe Almond Biscotti Recipe Snowball Cookie Recipe Lemon Ricotta Cookie Recipe Struffoli Recipe If you enjoyed the Christmas Cookie episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

The key to hosting a successful and low-stress dinner party lies with the prep, and the more you can do ahead of time, the happier you'll be; I'm a firm believer that happy hosts yield joyful guests. In this episode, we share 3 delectable dinner party menus with an emphasis on recipes that can be made ahead of time giving you ample time to be the incredible host or hostess you are! If you prefer video, watch the full episode 26 YouTube video version. Having hosted many gatherings, I can safely say that the more you can do ahead of your guests' arrival, the happier you'll be. Selecting a theme focused on a specific region or country's cuisine can also be a fun way to get your guests excited and engaged in the planning process. In this episode, Tara and I discuss 3 region-inspired dinner party menus featuring recipes that for the most part, can be made prior to your guests' arrival. Feel free to use these menus to plan your next dinner party, or tweak them however you see fit. Happy hosting! French-Inspired Menu The French-inspired dinner party menu includes an appetizer of tomato confit served with crusty bread, a selection of cheese, and fresh grapes. French onion soup shines as the first course and is followed by Beef Bourguignon which can be served with baguette, or roasted garlic mashed potatoes. Italian-Inspired Menu Inspired by some of our favorite Italian food, this menu includes an appetizer of stuffed mushrooms, cannellini bean dip, or roasted cherry tomato crostini with whipped ricotta served alongside the epic Italian aperitivo, the Aperol Spritz. The main course features my short rib ragu served with pappardelle and plenty of grated Parmigiano Reggiano and finishes with a mixed green salad with shallot vinaigrette. American-Inspired Menu The American menu includes a few of our tried and true favorites, starting with spinach artichoke dip and shrimp cocktail. A simple soup, such as butternut squash soup, makes a wonderful first course which is then followed by classic pot roast with carrots and potatoes. Desserts Feel free to enlist the help of your guests when it comes to the drinks and desserts! Letting them know you're having a theme can help them decide what to bring. For example, if going with the French-inspired menu, your guests may wish to stay on theme and bring some French pastries. If you prefer to make dessert yourself, any of these recipes would be excellent: Tiramisu Lemon Blueberry Ricotta Cake Orange Olive Oil Cake Flourless Chocolate Cake If you enjoyed The Savvy Host's Plan for the Ultimate Dinner Party episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

The gift-giving season is about to kick off! We've compiled a list of some of the top gift ideas for the food lover or home cook in your life so you can shop and gift with confidence! If you prefer video, watch the full episode 25 YouTube video version. The season of gift-giving is upon us and if you've been following Sip and Feast, you or someone you love is likely a home cook, a self-proclaimed foodie, or even a professional chef. Together, Tara and I have compiled some fantastic gift ideas for food lovers in your life. Oh, and don't be afraid to compile your own wish list with some of these items! 2023's Best Gifts for Food Lovers Shopping for gifts can be challenging at times, and often we're tempted to just pick up a gift card and call it a day, but that takes most of the fun out of gift-giving. In this episode Tara and I discuss some of the items on our own wish list, items we've already gifted or received as gifts, and a few that just seemed like fun and unique gift ideas. Tara's picks include fancy Peugeot salt and pepper mills she used and fell in love with during a stay at an Airbnb, as well as a waffle maker, espresso machine, and wireless meat thermometer. She also suggested a coffee mug warmer and coffee subscription for coffee lovers and quirky/fun food-shaped earrings for foodies! My top picks include a 14-inch stainless steel pan (this is the item I am most often asked about), a Dutch oven, an end-grain cutting board, a wooden saltbox, a meat masher, and the Kitchen Aid stand mixer. Most of these items can be found in my shop linked below under Resources. We wish you an exciting and fun 2023 gift-giving season! Resources Jim's Amazon Shop - Home Cook Gift Ideas Chefanie Earrings and Accessories Cometeer Coffee Sip and Feast Sunday Sauce Recipe If you enjoyed the Top Gift Ideas for Food Lovers 2023 Edition episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Hosting any holiday can be stressful! We've hosted hundreds of gatherings over the years and have compiled our tried and true Thanksgiving game plan to help minimize stress and maximize success! If you prefer video, watch the full episode 24 YouTube video version. Benjamin Franklin once said "If you fail to plan, you plan to fail" and this couldn't be more true when it comes to hosting a holiday. Having a great Thanksgiving game plan is the key to minimizing stress leading up to and on Thanksgiving day! Note: This plan applies to food only! We can't do anything to mitigate the stress from combative family members! Haha Our Thanksgiving Game Plan On the day this episode airs, Thanksgiving will be 10 days away which is plenty of time to get your plan together! Consider following this timeline to help make decisions, delegate responsibilities, and tackle pain points. 7-10 days before Decide on your menu. Will you use fresh or frozen turkey? Will you use a turkey breast instead of a whole bird, or perhaps another meat, such as spiral ham? Select 5-7 side dishes (listen to our Sides That Wow Podcast Episode 23) Touch base with your guests. Don't be afraid to assign specific things and set rules. For example, it's perfectly fine to request a specific dessert or appetizer. If you have limited space in your refrigerator or kitchen, ask your guests to be mindful of that. Ask that they bring food that doesn't require any prep (other than reheating) or refrigeration. Shop for non-perishables, napkins, coffee, etc. Make lasagna and freeze (or other dishes that freeze well). Saturday before Depending on its size, thaw the turkey, if using frozen. The USDA recommends thawing turkey in the refrigerator allowing 1 day for every 4-5 pounds. Once thawed, the raw turkey will be safe for another 2 days in the refrigerator. Sunday - Monday Go shopping. Shop for groceries, beer, wine, and allow yourself time. This time of year many ingredients sell out quickly so account for the fact you may need to shop at more than 1 grocery store. Tuesday Start the desserts. If making pumpkin pie, apple pie, or apple crostata, tiramisu, etc. make these today. Brine the turkey (we recommend a dry brine). Wednesday Prepare most of your sides and appetizers. Sides and apps that are great to make ahead of time include cranberry sauce, roasted Brussels sprouts and carrots, sweet potato casserole, baked artichoke hearts, stuffed mushrooms, cinnamon roasted butternut squash, and sausage stuffing. Set the table. Prepare the Thanksgiving Sangria. Dice the apples and pears and allow all ingredients (minus the club soda) to marry together in the refrigerator overnight. Thaw the lasagna (if using). Prep any crudite, or dips, such as cannellini bean dip, etc. Thanksgiving Thursday! In the morning. Prepare the dough for garlic butter dinner rolls and allow to sit. Cook the turkey. Prep the potatoes for mashed potatoes. Empty the dishwasher to prepare for later. Set up coolers with ice. As guests arrive. Add the club soda to the sangria. Put out appetizers. Before dinner. Finish the mashed potatoes. Make the giblet gravy or easy turkey gravy. Carve the turkey. Bake dinner rolls. Heat up food in oven or over sternos. After dinner and dessert. If they offer, let your guests help with cleanup. Prep coffee, tea, and put out desserts, after-dinner drinks, etc. To make things even easier on you, consider buying (or delegating to a guest) a box of coffee from a local coffee shop. Dunkin Donuts' Box o'Joe has come in handy for us on many occasions! Resources Sip and Feast Fall and Thanksgiving Recipe Catalog USDA article on defrosting Turkey If you enjoyed the Thanksgiving Game Plan: Taking the Stress Out of Thanksgiving episode,

When we think of Thanksgiving, images of perfectly glistening turkeys leap to mind. But as much as we romanticize the bird, the reality is that the sides are the real reason we love Thanksgiving! If you prefer video, watch the full episode 23 YouTube video version. Forget the bird and bring on the sides We love a good Thanksgiving turkey with its crisp golden skin, tender juicy meat, and lots of gravy, but when it comes down to it, the side dishes are the true stars of the show! There are so many to choose from - the must-haves, like mashed potatoes, sweet potato casserole, and stuffing, some lesser-known sides, and of course the obligatory albeit outdated ones that complete the Thanksgiving dinner spread. In this episode, we discuss our favorites, talk through the recipes, and answer the question, "If you could only choose 5 sides to make for Thanksgiving, which 5 would you choose?" We also discuss canned vs. fresh cranberry sauce, the reason you won't find a Sip and Feast recipe for green bean casserole, and Tara shares her unpopular opinion on stuffing. Stay tuned for next week's episode where we'll provide you with the ultimate game plan for a successful Thanksgiving! Resources Sip and Feast Fall and Thanksgiving Recipe Catalog Sweet Potato Casserole Recipe Roasted Garlic Mashed Potatoes Recipe Macaroni and Cheese Recipe Italian-American Lasagna Recipe Cranberry Sauce Recipe Italian Sausage Stuffing Recipe Sage and Onion Stuffing Recipe Garlic Butter Rolls Recipe Honey Balsamic Brussels Sprouts Recipe Maple Roasted Carrots Recipe Scalloped Potatoes Recipe Baked Artichoke Hearts with Breadcrumbs Recipe Italian Potato Casserole Recipe Baked Cauliflower with Cheese and Breadcrumbs Recipe Creamed Spinach Recipe If you enjoyed The Sides are the Real Reason We Love Thanksgiving episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Costco is often heralded as the home of many a great deal, but consumers are wondering if their latest offering is worth it. Costco's Le Creuset deal has sparked numerous headlines recently and we're here to examine whether or not it's worth the money and the toll it's sure to take on your storage situation! If you prefer video, watch the full episode 22 YouTube video version. Costco recently added a $4,499 157-piece Le Creuset "Ultimate Cookware" set to their website and the internet has reacted accordingly! This set includes a multitude of Le Creuset's stoneware items (all in red), stainless steel pots, plates, French press, utensils, and much more. While an average cost per item of $28.65 may sound like a good deal, especially since Le Creuset's Dutch ovens can run upwards of $400, we're still left scratching our heads and wondering if this set truly is worth it. In this episode we contemplate the amount of space these items require to store, their overall weight and practicality, the fact that color is limited to red, and more, to determine whether we feel this is a good deal or not. Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. What's included in Costco's Le Creuset Ultimate Cookware Set? According to Costco's website, the following items are included: (1) 3.5 qt. Signature Round Dutch Oven with Lid | Piece Count: 2 (1) 7.25 qt. Signature Round Dutch Oven with Lid | Piece Count: 2 (1) 5 qt. Signature Oval Dutch Oven with Lid | Piece Count: 2 (1) 5 qt. Signature Braiser with Lid | Piece Count: 2 (1) 5.25 qt. Signature Rectangular Roaster | Piece Count: 1 (1) 10.25” Signature Square Skillet Grill | Piece Count: 1 (1) 1.75 qt. (9.5”) Signature Bread Oven with Lid | Piece Count: 2 (1) 16 qt. Enamel on Steel Stockpot with Lid | Piece Count: 2 (1) 12.5” Signature Stainless Steel Deep Fry Pan with Helper Handle | Piece Count: 1 (1) 9 qt. Signature Stainless Steel Stockpot with Lid & Deep Colander Insert | Piece Count: 3 (1) 8” Signature Stainless Steel Fry Pan | Piece Count: 1 (1) 10” Signature Stainless Steel Fry Pan | Piece Count: 1 (1) 16.25” x 13.25” Stainless Steel Large Roasting Pan with Nonstick Rack Insert | Piece Count: 2 (1) 2 qt. Toughened Nonstick Pro Saucepan with Glass Lid | Piece Count: 2 (1) 4 qt. Toughened Nonstick Pro Saucepan with Glass Lid | Piece Count: 2 (1) 4.25 qt. Toughened Nonstick Pro Saute Pan with Helper Handle and Glass Lid | Piece Count: 2 (1) 11” Toughened Nonstick Pro Crepe Pan with Wooden Rateau | Piece Count: 2 (1) 4 qt. (12” x 9”) Heritage Rectangular Casserole with Lid | Piece Count: 2 (1) 2.5 qt. (9”) Heritage Square Casserole with Lid | Piece Count: 2 (1) 1.7 qt. (11.25”) Heritage Oval Au Gratin Dish | Piece Count: 1 (1) 3 qt. (9”) Heritage Square Dish | Piece Count: 1 (1) 9” Pie Dish | Piece Count: 1 (1) Pie Bird | Piece Count: 1 (1) 1.5 qt. (9” x 5” x 3”) Heritage Loaf Pan | Piece Count: 1 (4) 8 oz. Mini Cocotte with Lid | Piece Count: 4 (1) Mini Cocotte Cookbook | Piece Count: 1 (1) 2.75 qt. (14.75” x 9” x 2.5”) Rectangular Dish with Platter Lid | Piece Count: 2 (1) 8” Nonstick Metal Square Cake Pan | Piece Count: 1 (1) 16.75” x 12” Nonstick Metal Large Sheet Pan | Piece Count: 1 (1) 18” x 13.9” Nonstick Metal Cookie Sheet | Piece Count: 1 (1) 2 qt. (11” x 7”) Nonstick Metal Loaf Pan | Piece Count: 1 (1) 12 Cup Nonstick Metal Muffin Pan | Piece Count: 1 (1) 12.75” x 9.5” Nonstick Metal Rectangular Baking Tray | Piece Count: 1 (1) 8” Nonstick Metal Springform Pan | Piece Count: 1 (1) 8” x 2.5” Pepper Mill | Piece Count: 1 (1) 8” x 2.5” Salt Mill | Piece Count: 1 (1) 1 qt. Utensil Crock | Piece Count: 1 (1) 11 ⅛” x 1.75” Craft Series Small Silicone Spatula with Wooden Handle | Piece Count: 1 (1) 11 ⅜” x 2.25” Craft Series Medium Silicone Spatula with Wooden Handle | Piec...

For many, the official start of Fall isn't the Autumn Equinox or the changing leaves. It's when Trader Joe's Fall Finds hit the shelves. For a limited time, the store is chock full of orange-colored packages filled with pumpkin, apple, and maple goodies that we simply can't resist! If you prefer video, watch the full episode 21 YouTube video version. While Trader Joe's isn't by any means a one-stop shop for our family's groceries, there is one thing they do particularly well: capturing the spirit of the Fall season and getting their patrons excited to shop there. Visiting a Trader Joe's in the Fall means loading up on items you can't usually find at other times of the year, such as pumpkin brioche bread, pumpkin pancake mix, and pumpkin kringles to name a few. Why are Trader Joe's Fall Finds so popular? Scarcity seems to be a key motivator for these purchases; the idea that in a few weeks, these items will no longer be available so customers may feel compelled to "stock up now". Another likely contributor to the success of Trader Joe's Fall Finds is the popularity of pumpkin spice as a flavor. Essentially, humans love to be reminded of Fall and the feelings of home, family, and nostalgia, and according to Matt Johnson, a psychologist who specializes in marketing psychology, pumpkin spice is a flavor that's closely tied to the arrival of these feelings. In this episode, we discuss our favorite (and not-so-favorite) Fall finds and how we feel about shopping at Trader Joe's in the Fall. Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. Resources The Psychology of the Pumpkin Spice Latte, by Matt Johnson Ph.D. Sip and Feast Recipe for Butternut Squash Gnocchi with Sage Brown Butter Sauce Sip and Feast Recipe for Sweet Potato Gnocchi with Maple Brown Butter Sip and Feast Recipe for Pumpkin Mule If you enjoyed the Trader Joe's Fall Finds episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast Podcast. Today we're talking Trader Joe's and specifically, the fall seasonal items at Trader Joe's. You can see I have my fall seasonal shirt on. What do you think about that?, Tara? Tara (00:15):Looks very different from all your other flannels, which are also, could be fall seasonal. James (00:22):The ones that I have from my cooking videos, I don't want to get dirty, so these are the ones maybe that I wear out. Tara (00:29):This is the one you don't want to get dirty. James (00:30):That's right. Tara (00:31):Yeah. James (00:31):No, the cooking video ones, they actually act as aprons. Tara (00:35):That's right. James (00:36):That's why they're on the dark side like that darker blue flannel because if they're black and blue, when you get some sauce or something on there, you can't even see. Tara (00:45):I'm going to jump right into a question right now. James (00:47):Okay. Tara (00:48):It's not an audience question, although, I'm sure it's on their minds. Do you wear anything other than flannels? James (00:53):Yes, I do. A few people recognize me because I'm famous. They recognized me at Pottery Barn out east in Long Island. It was multiple people in one day, and I had a T-shirt on that day, so they got to see me in a T-shirt. Tara (01:10):Oh, I don't even remember. Were you wearing a T-shirt? James (01:10):I was. Tara (01:11):Oh, wow. James (01:12):Yeah. Tara (01:12):Lucky for them. James (01:13):Yeah. Tara (01:14):Sun's out,

Steak Pizzaiola is a dish I ate frequently as a kid but hadn't fully reveled in its frugality until I grew up and had to feed my own family. While many restaurants try to fancy it up with expensive cuts of beef, the good news is this old-school meal is actually better when more affordable methods are employed. If you prefer video, watch the full episode 20 YouTube video version. Steak Pizzaiola, or carne alla pizzaiola, refers to steak (or beef) cooked in the pizza-maker style. While it's open to various interpretations, I've always known it to include some sort of steak cooked in a tomato sauce that's been heavily flavored with oregano. While my steak pizzaiola recipe includes chuck steak, peppers, and mushrooms, it can be made with other ingredients as well. I've always known it as a more economical dish, although many restaurants will serve it with a more expensive cut of beef, such as a ribeye or porterhouse. While the expensive steaks are tasty in their own right, I prefer to take a more affordable approach since it's easier on the wallet but also honors the history of alla pizzaiola. In the Steak Pizzaiola podcast episode, we share our personal experiences with steak pizzaiola, touch briefly on its slightly hazy history, and explore the 2 main methods of preparing this beloved dish. Resources Sip and Feast Steak Pizzaiola Recipe Sip and Feast Chicken Pizzaiola Recipe Sip and Feast Stuffed Mushrooms with Pizzaiola Sauce Recipe Memorie di Angelina's La Pizzaiola If you enjoyed the Steak Pizzaiola Podcast Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast podcast. Today we're talking steak pizzaiola. We're discussing the intricacies of this dish, the history of the dish, what it means to us, what it means to you, Tara, what it means if you grew up in the New York, New Jersey area, you probably know this dish. Your mother, your Nona, your friends, your uncle, somebody probably made it for you. Somebody probably said they make a mean steak pizzaiola. Conversely, if you grew up in an area outside of this little pocket of America, you might not have heard of this dish. How do I know that? Well, we just put up the recipe on the main channel and it's got about… I don't know, it has over a hundred thousand views, which is a good amount to a good sample size. There were probably, Tara, I would say 20, 30, maybe 50 comments that said they never heard of the dish, right? (00:54):That's my non-scientific way of knowing that it might not be too known outside of this area. That's why I want to share it with you today and let you know how good it is and how delicious it can be. If you're a fan of Everybody Loves Raymond, then you have heard of this dish because I believe, and I never really watched the show, Tara, I believe Ray used to say that his mother made the best steak pizzaiola. Tara (01:22):I think that's the story behind it. James (01:23):You don't know either. You don't watch the show either. Tara (01:25):I watched episodes here and there of it. Your parents are huge fans of it. Maybe we should have asked them what they thought of the steak pizzaiola references in the show, but no, my understanding is that Marie Barone, Doris Roberts' character, made the best steak pizzaiola. James (01:46):Well, I don't know if my version's going to be as good as Marie's, but we're going to talk about the difference between how it's done in a household and how it's done in a restaurant. We're going to bring a little bit of the history of this ...

It's no secret that warehouse clubs like Costco have fantastic deals, especially when it comes to feeding a family. Whether it's olive oil, cheese, or something as simple as half-and-half, there are so many reasons why we love Costco! It continuously proves itself to be one of the best places to find deals to fit the budget and lifestyle of many families. If you prefer video, watch the full episode 19 YouTube video version. Why we love Costco Watch any of my YouTube videos and you're likely to find that I'm not only using pots, pans, and ingredients purchased at Costco, but I'm probably wearing a shirt from Costco too! In this episode we explore the very best food-related deals Costco has to offer, from nuts, oils, and cheese, to meat, honey, and seafood, we outline all the reasons why we love Costco! Note: we did not receive any compensation from Costco and the opinions expressed in this podcast are solely our own. Resources Biscotti Walnut Snowball Cookies Pignoli Cookies Braciole Salmon Oreganata Riso al Forno If you enjoyed the Exploring the Best Food Deals at Costco episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to The Sip and Feast Podcast. This is episode 19. We're talking Costco today. What exactly about Costco, Tara? Tara (00:08):We're talking about the things that we love to buy at Costco because they're the best value possible. And I'd like to add here that, although we wish we were, this video is not in any way sponsored by Costco. James (00:24):That's right. I mean, I often joke, I joke all the time on the main channel because we get a lot of comments, be like, "You keep shilling for Costco." Costco does not sponsor us one bit, and I don't know if they really sponsor anybody. They don't have to. They're just a great business. They're one of the best success stories of a business probably in the world, and they have extreme brand loyalty. People will travel. Not everything is like here in Long Island where we have a location every 20 minutes away. There's parts of America that people will drive two hours to get to a Costco and they do it because the deals are just phenomenal. And we're going to talk specifically about food deals for you today. We're not going to talk about office supplies and- Tara (01:12):Tires. James (01:12):… tires, landscaping equipment, cars. We're not going to talk about that. This is a podcast about food. So Tara, let's get right into it. We kind of bulleted these out and not priority-wise, but I think maybe you could tell by the tone of my voice what are the best deals and which I really think you should pursue. Olive and other oils Tara (01:33):First stop Jim, oil. James (01:35):Okay. Olive oil. This is just an unbelievable deal at Costco. I recommend you wait to buy your oil until you get to Costco. Now that being said, we do use different types of olive oil. We use Partanna quite frequently, and that's the good extra virgin olive oil. That's a Sicilian olive oil. I use that a lot for when I want a high quality extra virgin but not the highest quality. And when I'm using the highest quality, that is Frantoia Barbera. So let's just get those two out of the way. Those you will not find at a Costco. Tara (02:10):That's right. The brand that we are talking about is the Kirkland brand, which is Costco's own brand. James (02:17):Yeah, it's their in-house brand. Obviously they're not in the olive oil making business, so it is probably one of the larger olive oil brands that Kirk is selling directly to...

Pasta fazool, or pasta e fagioli, quite literally translates to "pasta and beans", but it's so much more than that. It's a bowl of comfort seasoned with nostalgia and a heavy sprinkle of history. And while there are many ways to make it, and many ways to pronounce it, one thing is consistent: it's always delicious! If you prefer video, watch the full episode 18 YouTube video version. What is pasta e fagioli? The only requirement for a dish to be called pasta e fagioli, or pasta fazool, is to contain pasta and beans. There are many variations but the most common combination is a small-shaped pasta, such as tubetti/ditalini, or elbows, and cannellini beans, navy beans, or borlotti beans. Some versions will be soupy, while others will be thicker; some may include pancetta, while others will be vegetarian. Some variations of pasta fazool will include tomato, while others will be "in bianco". I've eaten many variations throughout my life, and each time I make it I change it up ever so slightly. No matter how I make it, we always enjoy it and find it ultra comforting. Why do you pronounce it "pasta fazool"? I've been pronouncing this dish "pasta fazool" my entire life but I never understood the linguistic background until recently. In the Neapolitan dialect, fagioli, the Italian word for beans, is fasule; in Sicilian, the word is fasulu. Considering the fact that most of the Italian immigrants that came to the US are from Southern Italy, that would explain why many here in the US call it pasta fazool. In this episode, we dive a bit deeper into the linguistic and culinary backstory of this amazing dish! Resources Sip and Feast Pasta e Fagioli Recipe Sip and Feast Sausage Pasta Fagioli Recipe Sip and Feast Pasta e Ceci Recipe Sip and Feast Pasta e Patate Recipe Sip and Feast Pasta e Lenticchie Recipe Sip and Feast Garlic Butter Roast Chicken Recipe Philosokitchen History of Pasta Fazool If you enjoyed the discussion of Pasta Fazool episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast podcast, episode number 19, I believe this is? Tara (00:04):18. James (00:05):Thank you, Tara. This is pasta fagioli or pasta fazool, or pasta and beans. This is a discussion of one of the most quintessential Italian dishes and definitely an Italian-American favorite. And we're going to go into, again, the little bit of history in there, how to make it really good, and we'll share a couple personal stories about pasta fazool. How's that sound, Tara? Tara (00:32):Sounds good. James (00:33):So what are we doing next? Let's describe it Tara (00:34):Let's talk about pasta fazool. Let's describe it, maybe, for folks who aren't familiar with it, because I think for many people, even if they live in this area, they might not have actually had it. They may have heard about it because it is kind of a thing in pop culture. It's been in songs. Like that song I think everybody knows. That's Amore. One of the line's in it when something starts to drool like pasta fazool. James (01:04):Oh, really? Yeah, that's right. Tara (01:05):Yeah. So anyway, I think it would be helpful if you take a few minutes and describe it. James (01:12):We'll go more into detail later about it, but it's simply, at its core, pasta and beans. Think of this dish as typically done with white beans, sometimes other types of beans, but it's a small pasta, beans in a broth. Some people will make it brothier, some people will make it more thick.

Besides spaghetti and meatballs, no other dish is as wildly popular as Chicken Parmigiana, or chicken parm. This comforting meal can be found in every pizzeria and red sauce joint in the New York metro area but is also available across the country at various chain restaurants. Chicken parm is so synonymous with Italian-American food that many may find it hard to believe it is almost impossible to find anywhere in Italy. So where exactly does chicken parm come from? If you prefer video, watch the full episode 17 YouTube video version. Chicken parmigiana, also known as chicken parmesan or just chicken parm combines thinly sliced breaded and fried chicken cutlets with tomato sauce that's topped with mozzarella cheese and baked until the cheese is melted, bubbly, and lightly golden. It's loved by all...well, at least by those here in the US. Chicken parm, while synonymous with Italian-American food, does not originate in Italy and the Italians who are aware prefer to deny its existence and may even find it offensive. In this episode, we explore the origins of chicken parm, how it stems from melanzane alla parmigiana, also known as eggplant parm, and its importance to the Italian-Americans who proliferated its popularity. We discuss its ingredients, how it's made, and variations such as our layered eggplant and chicken parm. Most importantly, we pay respect to a dish that's often looked down upon for seemingly no good reason. We're not ashamed to say we love chicken parmigiana! Resources Sip and Feast Chicken Parm Recipe How to Make Chicken Milanese How to Make Pasta Bolognese The Story Behind Chicken Parmigiana The Origins of Chicken Parm Have Nothing to Do With Chicken Legacy of Chicken Parmigiana The Untold Trust of Chicken Parmesan Chicken Parm and spaghetti and Meatballs are not Real Italian Food If you enjoyed the Chicken Parm episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast podcast. Today we're going to talk about chicken parmesan or chicken parm. This is everybody's favorite, I would think, especially if you're listening to this content. Before we get into that, I just want to let you know that we're going to be uploading the podcast either on Monday or Tuesday. Now, we're going to leave it to you to tell us which would be your preferred day. Those are the only two choices you have. That's it, but it could be morning or at night. Also, for all your questions, email us at podcast@sipandfeast.com. Why should you like it? (00:32):So before we get into it, I just want to sell you on why you should like chicken parm, why you should be thinking about chicken parm the way we think about chicken parm. Chicken parm really simply is a breaded cutlet that is fried, never baked. It has a delicious sauce. Often it's a fresh sauce, mozzarella cheese melted on top of it. It is comfort food. It is Italian American comfort food. It is uniquely Italian American. It is not an Italian thing, and it is a great thing. It's an amazing thing, and I would go out on a limb and say Italians, people in Italy, wish they could take ownership of it, but they can't. They just can't. So what they do then is- Tara (01:17):They don't want to take ownership of it. James (01:19):What they do then is bash it. Tara (01:21):I actually just read an article, and I was going to save this to talk about later, but this is a good time for me to interject. I read an article saying that Italians try desperately to forget that chicken parm exists in the w...

In late 2021 I fell in love with a relatively obscure dish, Pasta alla Norcina. Unknown to many in the New York metro area as it deviates from the red sauce-heavy dishes found in most of our local restaurants, it was clear I needed to create an instructional video and recipe to help bring this recipe to our audience. Doing so was not without its challenges. If you prefer video, watch the full episode 16 YouTube video version. Pasta alla Norcina hails from the town of Norcia in the southeastern part of Umbria, the region nestled in the center of Italy and bordered by Lazio, Tuscany, Marche, and Abruzzo. The town itself is known for its pork, and the sausage used for pasta alla Norcina, salsiccia di Norcia. This sausage consists of pork, garlic, white wine, and a touch of nutmeg - nothing like the fennel or spicy sausages more commonly found near my home on Long Island. Black truffles can also be found near Norcia making them a component of this dish, when in season. The scarcity and impracticality of these ingredients make it next to impossible for the everyday person to create a truly authentic version of this dish. In my effort to help shine a spotlight on pasta alla Norcina, I soon realized I had to find ways to improvise and make do with the ingredients available to me. In this episode, we discuss why pasta alla Norcina is relatively unknown in the US and go into greater detail on the challenges the ingredients present. We talk through and provide solutions to the ingredients and discuss how best to recreate as authentic a dish as possible for you, the home cook. Resource Links Pasta Bolognese Recipe Pasta alla Norcina Recipe Chicken Marsala Recipe If you enjoyed the Pasta alla Norcina - Balancing Authenticity with Practicality episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Transcript Intro James (00:00):Welcome back to the Sip and Feast podcast. Today we're going to talk about one of Italy's most underrated pastas. I don't know if that's right. I think every region of Italy thinks that they have the best pasta dishes. So, probably it could be what I would say Americans would think is one of Italy's most underrated pasta dishes. That's probably a more accurate statement, right, Tara? Tara (00:23):I think the reason we would assign the word underrated to this pasta is because it's not found here in the US. For us, it's underrated because we haven't heard enough about it. James (00:36):That makes sense completely. So, not to beat a dead horse, but the immigrants that all came to America from 1900 to 1920, it's like five million of them. Almost all of them came from … everybody knows Sicily, Naples, Calabria, Southern Italy, and they didn't come from the area that the dish we're talking about today, which is pasta Norcina, which is Umbria. Tara (01:00):That's right. Pasta Norcina background James (01:01):So, Tara, give people a background on this dish, so our listeners can actually picture what we're talking about and where we're talking about. Tara (01:09):Norcia, which is where pasta alla Norcina comes from, is a town in the southeastern part of Umbria, which is the region that is north of Rome, but south of Tuscany. So, somewhere kind of like in the middle of the country, certainly not where most of the Italian immigrants came from in the immigrant waves in the late 1800 and early 1900. And Norcia is actually famous for its pork. James (01:43):Okay. Tara (01:43):Were you aware of that? James (01:44):I am aware of that, but I don't think our audience is,

Whether store-bought or homemade, condiments are typically used to enhance the flavor of a meal. Here we discuss the top Italian condiments and how you can use them to elevate your favorite meals! If you prefer video, watch the full episode 15 YouTube video version. If you've followed us for any amount of time, you can probably guess some of our favorite condiments, especially as they relate to Italian and Italian-American food. In this episode, we dive deeper and discuss some of the top Italian condiments and how you can begin to use them to add flavor to and elevate the quality of any meal! We explore the differences between cherry peppers (aka vinegar peppers) and the more trendy Calabrian chilis, and while they both pack some heat, they're not necessarily interchangeable. Included in the discussion are other store-bought condiments, such as sundried tomatoes, sundried peppers, and balsamic vinegar. We also discuss our favorite homemade Italian condiments, such as gremolata, a citrus-forward condiment that's traditionally served with osso buco to balance the richness of the veal, pesto Genovese and how it can be used for so much more than pasta, and salsa verde, one of our favorites for topping grilled meat. Resource Links Pork chops with cherry peppers Cherry pepper spread Orecchiette with sausage and broccoli rabe Pepper and egg sandwich Potato and egg sandwich Assassin's pasta Penne al baffo Artichoke pesto Sun dried tomato pesto Walnut pesto Spicy creamy mushroom pasta Grilled chicken thighs Steak pinwheels If you enjoyed the top Italian condiments episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page. Full Transcript Intro Tara (00:00):These are your options. Dried parsley, Reddit commenters who know it all, too many onions in the sauce. Okay, which do you kiss? Which do you marry? Which do you kill? James (00:13):I'm telling you, there's a lot of good information on Reddit, but there is an epidemic of know-it-alls on that platform. Welcome back to the Sip and Feast podcast. Today we're going to talk about condiments and specifically how they can improve your meals. We're going to talk about ones that we use all the time that we think are indispensable in our kitchen. Tara, I think this is a great one. Did you come up with this idea or did I? Tara (00:36):I think you did. James (00:38):Of course I did. I think now we're all cooking a little bit more this time of year. It's starting to get a little cool out. Kids are going right back to school now. This is being filmed one day before our kids return to school, and we're stocking up on stuff. We're getting ready for the bigger meals, meals that can be given to our kids for lunch, meals that if you're making a lot and maybe you take lunch for work, stuff like that. I think that for whatever reason, we all as a culture, especially in America, start cooking more when it gets a little cool out and the summer's over. Do you agree with that, Tara? Tara (01:18):Yeah, definitely. I think it's normal. Your appetite increases more when the weather changes, even though the weather hasn't changed here, it's like 90 degrees out. You can still feel the changes in the air and you want to start having those heartier meals. James (01:37):Also, I think it's that you're wearing a little bulkier clothing right now, so you're maybe not as worried about how you look. You're not going to the beach and stuff. You're laughing, right? It's not. Tara (01:48):No, I think true. James (01:50):I think it's true. Tara (01:51):Yeah.

Have you ever watched a film whose depiction of food left you starving? Maybe it was the food itself, the way the actors ate or prepared the food, or even the story leading up to a final climactic meal. Listen as we discuss some of the best food scenes in movies, and how they left us wanting more! If you prefer video, watch the full episode 14 YouTube video version. Some of the most famous scenes in film relate to food. Whether it's the maharaja's banquet in Indiana Jones and the Temple of Doom, or the prison scene in Goodfellas, food played a key role in setting the tone for the scene, and for the entire movie. In this episode, we discuss some of the most iconic food scenes in movies, and a few may even surprise you. While Jon Favreau's Chef seems to be our winner when it comes to famous food in film, there are a number of other food scenes in movies we discuss, including Dinner Rush, Pulp Fiction, Harold and Kumar Go To White Castle, and Christmas Vacation. This list and episode are obviously not exhaustive so we might revisit the topic in the future. We wanted to go over movies that we've actually watched. Food news This week's discussion on food news includes the outrageous new pizza by DiGiorno that's sure to infuriate many! Their latest pizza which is available via online orders only will be released on September 5th and is topped with pineapples and pizza. We also discuss the Bonne Maman 2023 limited edition Advent calendar and some of their intriguing new flavors. All Resources Movies discussed Pulp Fiction Goodfellas Dinner Rush Harold and Kumar Go To White Castle Willy Wonka and the Chocolate Factory Eat Drink Man Woman Chef Big Night The Menu Indiana Jones Christmas Vacation Pig Megan Recipes discussed Cannoli recipe Pizza fritta Meatballs Chicken Cutlets Additional resources Chef Jean-Pierre's YouTube Channel Bonne Maman If you enjoyed the Food Scenes in Movies episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Are there certain ingredients you shy away from using, or certain meals you won't make because you're afraid you might screw them up? Listen as we explore some culinary situations that may give you pause, and some tips to help conquer your food fears! If you prefer video, watch the full episode 13 YouTube video version. For many cooks, both novice and seasoned, certain ingredients or meals can be intimidating. Do you delegate certain duties, such as breaking down a chicken or firing up the grill to someone else in your household because you're afraid of messing up? Perhaps you've always wanted to prepare a special steak dinner, but the fear of ruining an expensive cut of beef has prevented you from making it. In this episode, we discuss some common kitchen and culinary fears and provide ideas to help overcome and conquer your food fears. Food news Included in this week's discussion on food news are some of the most exciting new foods debuting at the Minnesota State Fair which runs from August 24 - September 4. These foods include the bacon-wrapped waffle dog, Miami mango pickles, the crispy lutefisk steam bun, and Birramisu. We also discuss the latest news about one man's alleged find in his Olive Garden minestrone. Back in 2017 with my brother at the Minnesota State Fair. Look at that black beard! Times have changed lol. Resources Chicken and potatoes Reverse seared ribeye Italian cheesecake If you enjoyed the Conquer Your Food Fears episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Shrimp are one of those ingredients that are perfect for novice cooks. They're easy to find, easy to prepare, and cook within minutes. If you've ever wanted to know all about shrimp as they relate to cooking, whether it be the size, variety, or cooking methods, give Shrimp 101 a listen! If you prefer video, watch the full episode 12 YouTube video version. Shrimp are one of our favorite ingredients to work with and, as discussed in the 30-Minute Meal episode, one that requires just a few minutes to cook. But for many, especially beginners, there are questions such as "what type of shrimp should I use?", "should I buy frozen or fresh shrimp?", or "should I remove the tails from my shrimp?". In this episode, we ponder these questions as we talk about shrimp, their sizes, varieties, our favorite shrimp recipes, and some tips on how to shop for shrimp. Food news Included in this week's discussion on food news is the acquisition of Sovos Brands, the company that makes Rao's sauce, by Campbell's, why we're leery about "triple-washed" produce after hearing the story about the tree frog who took up residence in a container of spinach, and the bizarre TikTok trend of eating 3 large carrots a day to maintain an orangey glow. Resources Shrimp scampi Shrimp oreganata Shrimp Francese Shrimp arrabbiata Gumbo Lemon garlic shrimp pasta Shrimp cocktail If you enjoyed this Shrimp 101 podcast episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening!

It's back to school season and for many families that means busier, tighter schedules. To help, we've compiled a list of the best 30-minute meals that are actually doable! If you prefer video, watch the full episode 11 YouTube video version. When schedules get busy, take-out is often the "easy button" of choice, but that can get expensive and annoying! In the time we spent lamenting over where to order from and what to order, we could have prepared a simple 30-minute meal. In this episode, we discuss some of our favorite 30-minute meals, such as baked salmon oreganata, shrimp scampi, and pasta aglio e olio, plus a few tips to get you through busy weeknights in an economical way. We also share why chicken meals are more challenging to make in 30 minutes, and that while sheet pan dinners are great for cleanup, they often take longer than 30 minutes, especially if you count the 10-15 minutes it takes to preheat your oven. Food news We also introduced a new segment where we discuss some current food related news and trends.   Included in our discussion are the Subway name change challenge and the Hugo Spritz as the Drink of Summer 2023. We also pondered the question, "How early is too early for Fall food and drink?". Resources Cod piccata Lemon garlic shrimp pasta Cacio e pepe Pasta Alfredo Linguine with canned clams Linguine al limone Tuna pasta Pesto Genovese Pesto Trapanese Lentil soup Tuscan white bean soup Zucchini soup Pepper and egg sandwiches Potato frittata Sweet potato frittata If you enjoyed the Doable 30-Minute Meals episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Food myths run rampant in our world, whether it be online or through old wives' tales handed down through the years. Much of this misinformation applies to the culinary world and we're here to talk about it and decide which of them hold water. If you prefer video, watch the full episode 10 YouTube video version. Shortly after we published our instructional video for Pasta alla Norma, we received a ton of comments telling us we should have picked a male eggplant since they have fewer seeds. This is a claim I heard throughout my childhood but always wondered if there was any truth to it.  With just a little research I found that it is in fact a food myth. Eggplants do not have a specific sex, rather each eggplant has both male and female parts. In addition to the eggplant myth, we explore a number of other culinary myths and claims including: Should shrimp be cooked to a c shape, not an o shape? Should pasta water be the same salinity as the sea? Does turkey really make you tired? Does chicken need to be washed? Should pasta be rinsed after cooking? Do fresh tomatoes always make better sauce? Do the shiny and dull sides of aluminum foil have different purposes? Should oil be put in pasta water? Resources Pasta alla Norma Shrimp alla vodka Shrimp tomato basil pasta Ratatouille Ciambotta Pasta Fagioli Olive Bread If you enjoyed the Busting Culinary Myths episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

If the produce found at the grocery store has you feeling underwhelmed, disappointed, and frustrated, you're not alone. One solution is to grow whatever you can at home, even if it's just a few herbs! If you prefer video, watch the full episode 9 YouTube video version. If the produce found at the grocery store has you feeling underwhelmed, disappointed, and frustrated, you're not alone.  One solution is to grow whatever you can at home, even if it's just a few herbs! After several frustrating experiences with store-bought tomatoes, eggplants, and basil we felt the need to vent a bit! Tara and I took some time to air our grievances concerning grocery store vegetables and offer a few solutions on how to get the best produce you can find. Growing your own produce The best solution, and also the most time-consuming is to grow your own.  The act of gardening, from getting your hands in the soil, to harvesting your fruit and vegetables, can be extremely beneficial.  Not only does it help you avoid trips to the grocery store, it can help provide a sense of accomplishment, and may have physiological and psychological benefits according to a few studies from the University of Colorado and Texas A&M.  But a garden is not something you have, it's something you do. It requires commitment, constant nurturing, and space, so we realize it's not optimal for everyone.   The next best thing to growing your own produce is to visit a local farmer's market where you're likely to find produce that was grown locally and didn't sit on a shipping container for weeks. In this episode, I share a few ideas for those looking to start a garden, whether it be in their backyard, or small potted herbs in your home, and answer a few listener questions related to gardening, barbecue, and my top picks for Long Island restaurants. Resources Pesto alla Trapanese Pesto alla Genovese Pasta alla Norma Stuffed Eggplant Texas A&M article University of CO article Permaculture College of Australia article If you enjoyed the Growing Your Own Produce Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening!

It seems as though every year a new "must-have" kitchen tool rears its head accompanied by a flurry of recipes with a focus on that specific tool.  But for many of us with limited kitchen space, the true utility of these tools and gadgets is an important consideration. If you've ever been left shaking your head and wondering which kitchen gadgets are actually worth buying, you'll want to give a listen. If you prefer video, watch the full episode 8 YouTube video version. We recently visited an Airbnb that had every kitchen tools imaginable! While these tools greatly enhanced our experience there, we know many of them weren't practical in that they take up precious space, whether on a counter or shelf or in a drawer or cabinet.  We decided to dive a little deeper and explore which gadgets and appliances are worth the space they take. Tara surprised me and kicked things off with a little game where she posed the age-old question, "if you were stranded in a deserted kitchen, which 3 tools would you choose?".  Which 3 would be yours? We talk in detail about the importance of the ultimate tool, the chef's knife, and aim to help you decide which of the larger appliances are a must versus nice to have.  Included in this discussion are the Instant Pot, slow cookers, air fryers, induction cooktops, stand mixers, blenders and food processors, waffle and pizzelle irons, and more. We ran out of time, but continued the conversation on Patreon where we got into a few more of the smaller gadgets, tools, and coffee makers. This is a topic we could have spent much more time on, so if you want to hear more on this topic, or if there are specific kitchen gadgets you would like to hear more about that weren't discussed here, drop us a comment below and let us know! Resources Cannoli Pizzelle Short rib ragu Pesto Trapanese If you enjoyed the Kitchen Tools Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening!

Deli culture, much like pizza and bagel culture, is part of the New Yorkers' (specifically Long Islanders') DNA.  If you're from Long Island, you know someone who worked in a deli or have worked in one yourself, and you most definitely have a strong opinion about which deli you think is best.  If you prefer video, watch the full episode 7 YouTube video version. We explore deli culture through the lens of native Long Islanders and how leaving New York can create a yearning for those things that are uniquely "deli":  the glistening white potato and macaroni salads, the prolific bacon egg and cheese on a roll, the familiar face of the dude behind the counter smiling as he asks, "what'll it be chief?".   We also discuss Jim's experience as a deli worker, the most popular Long Island deli lunch and breakfast orders, the importance of a properly wrapped deli sandwich, the prep involved ahead of the lunch rush, the influence of Boar's Head and it's significance in deli culture, and how Jim perfected the recipes for New York deli macaroni salad, potato salad, and coleslaw.  We also discuss the importance of the round deli roll that looks like a Kaiser roll, but is anything but, the Italian hero and why it never has mayo, and Jim regales us with excerpts from his deli days and why you should never block someone in with your car! Resources Bacon Egg and Cheese Sandwich New York Deli Macaroni Salad New York Deli Potato Salad New York Deli Coleslaw New York Pizza Italian Hero Chicken Cutlets The Pizza Podcast Episode If you enjoyed the Long Island Deli Episode, leave us a comment below and let us know! We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening!

This is episode number 6 of The Sip and Feast Podcast.  In this episode, we're discussing The Food Network and the changes it and other cooking programs have made over the years.  If you watched The Food Network intently from its beginning you know it took a turn from substance and instruction to pure style and dramatics. Why did this happen and is it such a bad thing anyway? Maybe it's what the audience, deep down, really wants. Finally, we answer a few listener-submitted questions. We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month!

This is episode number 5 of The Sip and Feast Podcast.  In this episode, we're talking New York pizza.  It took Jim over 150 pounds of bread flour and lots of time messing up pizzas before he really nailed down the technique. While the traditional New York Pizza took the longest to perfect he also put time into making a Sicilian and Grandma pizza. We'll also discuss other things you can make with homemade pizza dough such as garlic knots, broccoli rolls, and pepperoni pinwheels to name but a few. Finally, we answer a few listener-submitted questions. We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month!

This is episode number 4 of The Sip and Feast Podcast.  In this episode, we're talking about extra virgin olive oil.  What makes a good extra virgin olive oil?  When is it appropriate to use extra virgin vs regular olive oil?   We'll also discuss other uses for olive oil from an orange olive oil cake to a great cocktail called the oliveto. Finally, we answer a few listener-submitted questions. We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month!

This is the third episode of The Sip and Feast Podcast.  If you prefer video, watch the full episode 3 YouTube video version. In this episode, we're talking meatballs.  What makes a great meatball?  What type of ingredients are needed for tasty meatballs and how do you keep them tender? Besides classic Italian meatballs, we also discuss non-meat meatballs like eggplant meatballs and polpette di pane. Finally, we answer a few listener-submitted questions. We love your questions.  Send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month!

It's no secret that Italian-Americans feel strongly about their sauce.  Whether it's the age-old dispute of sauce vs. gravy or types of tomatoes or meat to use folks usually have a strong opinion.  The Sunday sauce podcast episode is dedicated to demystifying the passion of the sauce. If you prefer video, watch the full episode 2 YouTube video version. When a viewer shared their confusion around the Italian-American passion for sauce, we felt compelled to discuss. The Sunday sauce podcast episode focuses on all things sauce to help explain what we believe fuels this passion. The importance of the sauce Sunday sauce has appeared in pop culture through the years as the stereotypical Italian-American meal.  The Godfather, Goodfellas, The Sopranos, and many others have all depicted scenes of Italian-Americans preparing their sauce, and while each version is different, the one thing that remains constant is the passion! For many Italian-Americans, sauce is part of their identity.  Their methods may have been passed down from their nonna, while other nonnas have taken their recipe to the grave leaving their descendants to figure things out on their own. But what actually makes a great sauce? We discuss the types of tomatoes (passata, crushed, whole, D.O.P, etc.), tomato paste, the method of cooking, and also share how we feel about jarred sauce. As we fleshed out this topic, we came to the realization that the weekly recurrence of Sunday dinner, sauce and bread included, provides a sense of comfort and familiarity, and harkens back to a time when things were simpler.  And therein lies the passion. Resources Meatballs and Sunday sauce Marinara sauce Beef braciole New York pizza Spaghetti and meatballs If you enjoyed the Sunday sauce podcast episode, leave us a comment below and let us know! We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening!

Every business has a backstory, and ours is no different. The Sip and Feast backstory started in a small kitchen back in the 1980's and through the years was fueled by family, food, and determination.  If you prefer video, watch the full episode 1 YouTube video version. Since starting the Sip and Feast YouTube channel in 2018, we're often asked to share more of our history, how we got here, and whether or not I'm a professional chef. We decided to use the very first episode of the Sip and Feast podcast to tell you everything you could possibly want to know about the Sip and Feast backstory.  Who is James Delmage? From the time I was a kid, I knew food was an important part of my DNA.  In this episode, I share more about why that is and how I was able to turn a passion into a full-time business. Together, Tara and I discuss my grandma and her influence on the food I made as a kid and still make to this day.   We talk about some of the food I'd prepare throughout my time in college and in the early days of our relationship before moving on to post-college, life as a trader, starting our family, and a 1,000+ mile move to the midwest and back. I share how the Sip and Feast name came to be, and how it evolved out of my first Instagram account formerly known as "James Loves to Cook". We explore my YouTube journey and how it really helped propel the Sip and Feast business and brand.  Speckled throughout the episode you'll hear references to some of my favorite foods, recipes, the culture and mentality of New Yorkers, and what makes me tick. Resources Italian zucchini soup with broken spaghetti Italian-American Sunday sauce Bacon egg and cheese sandwich Beef braciole Green beans with garlic and oil Italian broccoli salad Italian cauliflower salad Chicken Marsala Chicken Francese If you enjoyed the Sip and Feast backstory episode, leave us a comment below and let us know! We love questions.  Send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening!