Podcast appearances and mentions of ali slagle

What if your next vegetarian dinner could be packed with flavor - and made entirely on a sheet-pan in your oven? Whether you're trying to cook more plant-based meals, accommodate a vegetarian at your table, or need low-effort dinner ideas, this episode is packed with satisfying recipes that are anything but boring.By the end of this episode, you'll:Learn how to make a sheet pan lasagna dotted with creamy ricotta cheese — no layering or béchamel-making requiredLearn how to turn basic veggies into shawarma-spiced mains to serve up with warm pitas and creamy dips for a build-your-own weeknight feastDiscover a gluten-free, vegetable-packed noodle dish that can be ready in 30 minutes or lessHit play and turn your veggie drawer into crowd-pleasing vegetarian meals you'll want to make any night of the week! ***Links:Vegetarian sheet pan lasagna from Busy in Brooklyn inspired by Giada's original version (with meat)Sheet pan eggplant parm from Food & Wine, or sheet pan cauliflower parm from How Sweet Eats. Plus, here's a video of Sonya + Kari's version. And here's how to make crispy garlic breadcrumbs (to top your eggplant or cauli parm) Mushroom shawarma from Eating Well, or Sonya's eggplant shawarmaRoasted chickpea gyros by Sarah Bond from Live Eat Learn Sheet pan feta chickpea tomatoes by Ali Slagle for NYT Cooking (unlocked) Vegetarian stuffed peppers from Love & LemonsEric Kim's Sheet-pan Japchae for NYT Cooking (unlocked), and his sheet-pan bibimbap tooSweet potato and black bean tacos by Sarah Bond from Live Eat Learn***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also...

Episode 159 February 27, 2025 On the Needles 1:27 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Baby hat, doodle knit directory by Jamie Lomax, Lemonade Shop simple sock in Dunks– DONE!!   Bankhead hat by Susie Gorlay, Blue Sky Fibers Woolstok in Midnight Sea–DONE!!   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Terrarium   Llama llama duck by Adrienne Fong, C W D: Handcrafted Products for the Mind, Body & Soul BFL Alpaca Nylon Sock in Sutro Baths   Filoli Cowl by Ksenia Naidyon, AVFKW Floating in Current and Marine Layer (70% Alpaca, 20% Silk, 10% Cashmere goat), AVFKW Wild Bloom in Quartz and Rain Cloud (41% Alpaca, 35% Silk, 13% Merino, 10% Yak)-- DONE!!     On the Easel 10:15 Half-way of the Secret 100-Day!    Klaus Mäkelä & Yuja Wang | Ravel Piano Concerto for the Left Hand in D major   On the Table 18:28   Julia Turshen signing with Nina LaCour   Mustard ponzu chicken and broccoli from Ali Slagle substack   Boyfriend salmon from Justine Cooks   Smitten Kitchen Marsala Meatballs    A diy potato & leek crostada with hasty pie crust   On the Nightstand 29:15 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   The Secret Hours by Mick Herron (audio) Everyone on This Train is a Suspect by Benjamin Stevenson (audio) All Fours by Miranda July The Blue Hour by Paula Hawkins   The Blue Hour by Paula Hawkins All the Beauty in the World by Patrick Bringley Life Cycle of the Common Octopus by Emma Knight

In this week's Mailbag, where we're diving deep into all things grocery shopping, meal prep, and saving money on food!  Ali Slagle, author of I Dream of Dinner (So You Don't Have To) and writer of the 40 Ingredients Forever Substack joins us again to answer your questions about how to stretch your grocery dollars, make meal prep effortless, and cook delicious meals with just a few staples. Have you ever wondered how to shop smarter at the grocery store? Or how long past the "best by" date you can really eat that yogurt? We've got you covered. More From This Episode:

Have you ever found yourself rushing to the store for a single missing ingredient, only to watch it go bad in your fridge after one use? You're not alone. With grocery prices soaring, getting the most out of your food budget has never been more important.  This week, we're joined by Ali Slagle, New York Times contributor and author of 40 Ingredients Forever, to talk about the art of cooking smarter—not harder. Ali shares her philosophy on keeping a “capsule kitchen” with just 40 key ingredients that can be used in endless combinations.  Resources & Links:

Are you feeling the chill in the air and looking for a cozy meal to warm you up?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to whip out your big pot to cook up a spicy, aromatic, Moroccan stew that is full of veggies. You'll also discover the tips to making the easiest, most delicious, buttery, garlicky noodles for a quick weeknight supper.Tune in now for a quick dose of home cooking inspiration! ***Links:Lamb and chickpea stew from Jo Cooks, similar to what Sonya made, and an Instant Pot version from Zestful kitchen Ali Slagle's lemon garlic linguine from NYT Cooking, and a similar recipe (with a little less butter) from Pinch & Swirl ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

We're rereleasing a fan-favorite episode to give us a boost of meatless meal inspiration this new year!Are you searching for a quick easy one-pan meal that you can make any night of the week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you'll discover the secret to the heartiest, most flavorful, plant-based lentil soup!Don't miss these two meatless meals that will work for any night of the week, and tune in now! ***Links to from this week's show:Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT CookingIna Garten's lentil vegetable soupAdrian Hale's pita recipe can be found in her book Mama Bread!***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for our Substack for more soup recipes and roundups!

In Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat, Emily Weinstein—Editor in Chief of Cooking and Food for The New York Times—has curated some of the greatest hit dishes from Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more. Weinstein is joined by New York Times staff writer Eric Kim, author of the bestselling cookbook Korean American: Food That Tastes Like Home, for a conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack. This program was held on October 14, 2024. 

Gather round! We have a whole lot to say about Fudgie the Whale, learning chess, finding your inner paid tier, and a whole lot more. But what's new?    This many week post-launch of 831 Stories, we're so grateful for the love you've shared for Big Fan by Alexandra Romanoff! If you're looking for additional recs to hold you over until Hardly Strangers by A.C. Robinson comes out in November, take a peek at our list.   Did you know Fudgie the Whale's mold moonlights as Santa during the holidays? Check out this CNN article for the deets. If you're feeling ambitious, we love this Ali Slagle ice-cream cake recipe.    We are now deeply committed to Jouer's Skin Barrier Cream. Shoutout to Knockout Beauty's facialist!    We're also hyped on Seed's Pediatric Daily Synbiotic and Storytime Chess over here.    "If" by Rudyard Kipling has some good life advice for 8th graders and grown-ups alike.    What's your personal paid tier? Let us know at podcast@athingortwohq.com, @athingortwohq, or our Geneva!   Challenge your preconceptions about the real origin of our species and check out Eve by Cat Bohannon, available everywhere books are sold. Tackle your fears with BetterHelp and take 10% off your first month with our link. Give your first Moonpig card for FREE with the code ATHINGORTWO. YAY.  

Many of us subscribe to NYT Cooking, the decade-old recipe emporium and offshoot of the venerable New York Times Food desk. This week marks the release of a new cookbook from the New York Times, Easy Weeknight Dinners, and we were thrilled to speak with Ali Slagle and Emily Weinstein, two core members of the NYT Cooking crew. Emily is the editor in chief of New York Times Cooking and Food and the author of the New York Times recipe newsletter Five Weeknight Dishes, which reaches millions of readers every week. Ali Slagle is a cookbook author and a key contributor to NYT Cooking. We spoke with them at a recent live event we hosted at Talea Beer Co. in Williamsburg, Brooklyn.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Are you searching for a quick easy one-pan meal that you can make any night of the week? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to cook up a craveable gnocchi and brussels sprouts dinner that comes together in 30 minutes or less, and you'll discover the secret to the heartiest, most flavorful, plant-based lentil soup!Don't miss these two meatless meals that will work for any night of the week, and tune in now! ***Links to from this week's show:Crisp gnocchi with brussels sprouts and brown butter by Ali Slagle via NYT CookingIna Garten's lentil vegetable soupAdrian Hale's pita recipe can be found in her book Mama Bread!***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Ali Slagle wrote our dream weeknight cookbook in “I Dream of Dinner.” We talk about Ali Slagle's camper van adventures and the flexibility in these recipes while we celebrate bringing the podcast back after Renee's cancer treatment! Recipes mentioned in this episode: Shrimp cocktail for dinner (page 365) Gochujang gravy (page 337) Smoky white beans and cauliflower (page 82) Marbella chicken salad (page 277) Ricotta frittata with lemon crumbs (page 32) Sesame chicken meatballs (page 263) Tahini herb pasta salad (page 162) Sticky chicken with pickled vegetables (page 297) Resources mentioned in this episode: Ali Slagle's cute cooking videos from her camper van Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/2/2024) will be about In Bibi's Kitchen, by Hawa Hassan with Julia Turshen.

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

Reposted from Let It Rip: The Bear 'Cast, which you can find and subscribe to at: podcastica.com/podcast/let-it-rip-the-bear-cast — With an f.p.m (f*cks per minute) rate of 3ish, we are back to discuss a return to the Bear we know and love in episode 2, as well as mulling the joy of chicken piccata with a whole lot of lemon.We followed the piccata recipe from Matty and Coco on this videoWe also spoke about Ali Slagle's recipe from ‘I Dream Of Dinner (So You Don't Have To)'Music is Jump to the Top and Grizzly by Leva. Podcast artwork by the amazing Randy Stevenson. Next up: The Bear S3E03 “Doors”! Let us know your thoughts.You can email or send a voice message to talk@podcastica.comOr check out our Facebook group, where we put up comment posts for each episode, at facebook.com/groups/podcastica 

Are you searching for a delicious weeknight meal…straight from your pantry? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! ***Links to from this week's show:Ali Slagle's Farro and Lentils with Jammy Onions from the NY TimesSonya's farro cauliflower from her free Substack***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!You'll want to make this flavorful farro bowl with spiced, roasted cauliflower and drizzled with simple tahini sauce…or sub in whatever veggies you've got in the crisper drawer! We're also sharing a one-pot lentil farro recipe that comes together quickly for a delicious and satisfying vegan dinner, hot sauce on the side! Tune in for a quick dose of home cooking inspiration!

Do you ever find yourself staring at a sad container of storebought hummus and wish you had something more exciting to serve along with your chips and crudite? Everyone loves a good party snack, but we all know the frustration of serving the same boring appetizers and noshes. This episode will up your appetizer game with craveable dips and spreads that are easy to make at home. This week you'll discover how to:1) Say goodbye to bland store-bought dips and say hello to scratch-made nostalgic onion dip that you'll still want to serve with a classic Ruffle's potato chip.2) How to create a light and airy whipped feta spread that pairs perfectly with summer veggies like crunchy-sweet sugar snap peas, crisp cucumber spears, and rainbow carrots. 3) Unique dips that can double as an entree for a light summer dinner, like roasted cherry tomato and goat cheese dip served with crusty bread – a fun and seasonal approach to pizza dip! Ready to become the dip master of your next party? Hit play now and unlock the secrets to these festive summer dips and spreads!***Links to from this week's show:How to make onion dip in any combination: classic, shallot, leek, with labneh, greek yogurt, and more from Food 52Ina Garten's onion dip recipeWhipped feta by Daniel Gritzer for Serious EatsBaked goat cheese and cherry tomato dip from Foody SchmoodyMichael Solomonov's hummus recipe from dried beans, and his 5-minute hummus recipe with canned chickpeas “Delicious Dips” cookbook by Diane Morgan, which includes Kari's favorite Cauliflower dipA cauliflower dip, from the Times of India Ukrainian eggplant caviar recipe from The New BaguetteA Midwestern-style Taco Dip Recipe from Sugar Spun RunClassic 7 Layer Dip by Ali Slagle for The New York TimesSmoked Salmon Terrine from the Greedy Gourmet***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Are you ever overwhelmed by the thought of hosting a dinner party? Do you often find yourself stuck in the kitchen, cooking at the last minute, and missing out on the conversation?If you're tired of complicated dinner parties and craving a simple yet elegant way to entertain loved ones with an Italian feast, then this episode is for you. We'll guide you through making home cooking and hosting easy and enjoyable!This week you'll discover:How to assemble a brilliant first course made entirely of prepared items you source and elevate from your local grocery store3 make-ahead comfort foods that make hosting a breeze, including a game-changing technique for fail-proof risotto!An approachable strategy for homemade pasta that brings your friends and loved ones into the kitchenA dessert you can make from scratch to wow your friends, or a premade option that you can assemble and serve in an unexpected and delightful way Don't miss out on the chance to invite some friends over for a memorable Italian dinner party. Tune in now to learn how to make it easy, fun, and enjoyable for all—especially for you!***Links to from this week's show:Ina Garten's antipasto platterMarinated mozzarella balls from We Are Not MarthaGrissini breadsticksWhite bean bruschetta (hot) from Full of Beans and a simple white bean salad to top bruschetta from Fifteen SpatulasSimple homemade anchovy dressing from The KitchnSunday Sauce by Ali Slagle for the NY TimesMarcella Hazan's tortellini and her Essentials of Classic Italian Cooking cookbookClassic tortelloni from QBCucina, and Tortellini with asparagus and lemon from Taste of HomeHow to make easy oven baked risotto via The KitchnInstant pot risotto from Pressure Cook RecipesJules de Strooper cookies and Italian pizzellesSonya's crostada/galette recipe***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Today's episode brought me so much joy, and I think you're going to love it (but just taking warning: it will make you hungry). I speak with Ali Slagle, author of the James Beard award-nominated cookbook I Dream of Dinner (so You Don't Have To) and publisher of the Substack 40 Ingredients Forever. She's also a frequent contributor to the New York Times.Ali and I share our favorite ways to use spring ingredients, from asparagus, to greens, to peas, to new potatoes, rhubarb, lamb and more. We discuss ways to make spring cooking not only easier, but also more delicious, offering specific recipe ideas, cooking techniques, and prep tips. We also share our favorite spring entertaining menus, which would be perfect for Easter this weekend. As Ali and I talked, we both started to get so excited to get into the kitchen. I recorded the conversation in early March on a gray, cold day, and this conversation truly was “therapy,” as Ali stated. I think you're going to walk away with real, actionable cooking tips, but also uplifted and hungry to start cooking. I've included links below to many of the recipes that we discussed. Recipes mentioned in the episode (in the order they were mentioned):*Chicken Paillard with Fingerling Potato & Dandelion Greens Salad: https://fromscratchfast.com/chicken-paillard-with-fingerling-potato-dandelion-greens-salad/*Snap Pea Salad with Walnuts & Parmesan: https://cooking.nytimes.com/recipes/1024171-snap-pea-salad-with-walnuts-and-parmesan*Ottolenghi Crispy Coconut Asparagus and Green Bean Salad: https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad*Ina Garten's Baby Potatoes in a Pot: https://www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe-1916399*Rhubarb Brown Butter Bars: https://www.bonappetit.com/recipe/rhubarb-brown-butter-bars*Roasted Strawberries & Rhubarb: https://fromscratchfast.com/paleo-almond-shortcakes/*Strawberry Crisp: https://fromscratchfast.com/strawberry-crisp/*Crispy Lamb and Lemon Rice: https://alislagle.substack.com/p/crispy-lamb-and-lemon-rice*Lamb Flatbread Pizzas: https://fromscratchfast.com/lamb-flatbread-pizza-recipe/*Arugula Salad with Parmesan: https://cooking.nytimes.com/recipes/1023337-arugula-salad-with-parmesan*Whipped Ricotta Crostini: https://fromscratchfast.com/whipped-ricotta-crostini/*Lemon Garlic Roasted Chicken: https://fromscratchfast.com/baked-lemon-garlic-roasted-chicken-pieces/Links:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/*Ali's Newsletter: https://alislagle.substack.com/*Find Ali on Instagram: https://www.instagram.com/itsalislagle/ *Ali's cookbook: https://amzn.to/3x2yVFG This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Want to add some sweetness to your week? In this bite-sized episode, we share delicious moments about the best things we ate all week to inspire each other – and you! You'll find out all about a decadent, light and airy, chocolate dessert, that's ideal for entertaining, and a one-pot baked lentil dish that's a great make-ahead meal and is easy to modify.Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Molly O'Neil's chocolate silk pie recipe for the NY TimesHetty Lui Mckinnon's Tenderheart cookbook for the baked lentil and feta recipe, and a similar recipe by Ali Slagle for the NY Times.Smitten Kitchen's pizza beans***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

Do you have a hectic schedule and want to spend less time cooking, but still eat delicious homemade dishes? Or, do you feel overwhelmed by a pile-up of dishes in the sink? Or do you wish you had a fail-proof recipe in your back pocket that can effortlessly feed a crowd?We can think of a thousand reasons why keeping dinner contained in a single pot is a great idea, so we're sharing some of our favorite one pot meals with each other, and you! And when we say 'one pot,' we mean just that – a solitary pot, not the main pot plus a 'side pot' for boiling pasta or rice. It's true, chicken and rice can cook perfectly together, with a dose of veggies to boot, but so can creamy comforting pasta and hearty complex stew. Just because dinner can be easy doesn't mean it can't be fancy!Curious about our secrets to the ultimate one-pot meal? Tune in this week to find out! ***Links to from this week's show:Weeknight fancy chicken and rice – recipe from Asha Gomez and Martha Hall Foose, adapted by Sara Bonisteel via the NY TimesDried Apricots from KachkaSonya's plov (one pot chicken and rice)One-pot turmeric coconut rice with greens by Ali Slagle via the NY TimesIna Garten's Italian Wedding SoupTashkent Market in Valley Village, CAEuropean-style egg noodlesBudae Jjigae (army stew) from My Korean Kitchen One-pot broccoli mac n' cheese by Ali Slagle via NY TimesNora Singley's substackTannaz Sasooni's Instagram ***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

Episode 131 January 4, 2024 On the Needles 2:14 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Roam by Dawn Barker, Rainbow Peak Yarns super sock in Luminosity II (Lula Faye Fibre)   Ilha by Orlane Sucche, SugarPlum Circus sock in Scorpio   Christmas is the New Black by Anneh Fletcher, Lollipop Yarn Quintessential in We Need a Little Christmas (started December 2022, yarn 2016)-- DONE!!   Zemy's 2023 advent by Tricia Weatherston, Sincere Sheep Coastal in Firsts (made here club 2021) – so close!!  Gingerbread House Socks by Helen Stewart, NNK hand dyed yarns DK 8 ply sock in Gingerbread House– DONE!! Make gnome mistake by Sarah Schira, christmas tree in snow by Jeannette Murphy, Cascade Yarns Heritage Sock in Snow, Porter Wool Co Fingering in Huntress– DONE! And DONE! Snow Matter What by Sarah Schira, christmas tree in snow by Jeannette Murphy, Cascade Yarns Heritage Sock in Snow, Porter Wool Co Fingering in Huntress– DONE! Montage Hat by Helen Stewart, Three Irish Girls Springvale DK in Atlantis– DONE!   ADVENTuresome Wrap by Ambah O'Brien, Canon Hand Dyes Victorian Gothic Advent set   Weather or Knot Scarf by Scott Rohr , HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower     15,639 yards in 43 projects view details   On the Easel 21:08 Field Guide series? Nate's big painting Q1 project Calendar SOLD OUT! Thank you to all who purchased one!   23 Podcast paintings ~100 other paintings and sketches for 2023   On the Table 26:41   Polenta Lasagna With Spinach and Herby Ricotta Recipe - NYT Cooking   Rustic Cauliflower and Tomato Gratin from the Wimpy Vegetarian   Whipped feta with honey from Dinner a Love Story The one I used is for paid subscribers only but this one from It's Not Complicated is pretty close   Gado gado– Ali Slagle idea, peanut sauce from East by Meera Sodha     Flourless Sea Salt brownies from Skinnytaste Simple New empanada press 2023 WINS: temple lunches, teaching my boys how to cook, leaning into lentils, kale, & quinoa. On the Nightstand 35:49 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Faking Christmas by Kerry Winfrey  Murder at Midnight by Katharine Schellman U is for Undertow by Sue Grafton (audio) The Death I Gave Him by Em X. Liu (audio) System Collapse by Martha Wells So Late in the Day by Claire Keegan Iron Flame by Rebecca Yarros Bookshops and Bonedust by Travis Baldree Second Best by David Foenkinos, trans by Megan Jones  Queen Hereafter by Isabelle Schuler Menewood by Nicola Griffith Heaven and Earth Grocery Store by James McBride (audio)   Goodreads: 190 books   The Book of More Delights by Ross Gay Grimoire Girl by Hilarie Burton Morgan Winter's Tale by Mark Helprin Cacophony of Bone; Circle of a Year by Kerri ni Dochartaigh   I keep track in my analog planner–84 books in 2023! On the Horizon 1:03:46 On the Needles  2023 Knitting 3 sweaters with yarn from pre-2022 stash3 full sweaters: 2022, 2023 x2 (stitches) Top: 2022 Baby sweater: 2023 Charity– hats and knitted knockers ✔ Quarterly knit from deep stash ✔1st: joshua tree beanie, yoth yarn 2015 (feb) 2nd: socks, yarntini stripe 2009 (may) 3rd: sockhead slouch, swoonish walker twist 2010 (aug) 4th: montage hat, 3IG springvale dk 2010 (dec) Kits Cross stitch Bracelet Xmas- figures or 12 days 2024 Repeat knitting stuff– pre2022 sweaters Kits Cross stitch Bracelet Xmas- figures or 12 days   Lobsters in sweaters!   Weather or Knot scarf   On the Easel 2023 23 podcast illustrations Over 100 sketches, paintings, etc. Gallery stuff didn't sell, but I'll keep trying. 2024 Big Q1 project  Field guides? Follow mu curiosity & hopefully a fall Open Studio!   On the Table 2023 New ingredients: preserved lemon? ✔  What else? Make homemade gnocchi ✔   Temple lunches were a success. Taught the boys some cooking basics. 2024 Entertaining Using recipes from substack   Keep exploring kale, lentils, quinoa, and beans (aka fiber & plant protein) Continue temple lunches!   On the Nightstand 2023 Storygraph challenges: 5/10 reads the world, 7/10 genre  Argentina: Eartheater Trinidad & Tobago: Mermaid of Black Conch Columbia: Love in the Time of Cholera Nigeria: A Spell of Good Things Norway: Aliss by the Fire Contemporary Fiction with disability: Tomorrow and tomorrow and tomorrow Fantasy novel by AOC: The world we make Mystery by woman: world of curiosities Non fiction start up: Place at the Nayarit Sapphic romance: a restless Truth Kids book: Echo West Portal Books Irish Book Subscription  Foster by Claire Keegan Trespasses by Louise Kennedy Kala by Colin Walsh I actually aimed to read a little less if it meant painting more. 2024 Storygraph again Irish bookclub again Tacoma library extreme reader challenge (Cortney loves the structure of this list!)   Also, it's okay to DNF a book.

It's time for our 6th annual Best Cookbooks of the Year episode with Brian Stewart of the Salt + Spine podcast. This isn't your average cookbooks of the year list: we prompt Brian to curate a list specifically for busy home cooks. From the best cookbooks for tired parents to the best cookbooks to gift kids who love to cook (or teenagers who don't but really should), this list has you covered.LINKSBaking by Feel: Recipes to Sort Out Your Emotions (Whatever They Are Today!) by Becca Rea-Tucker https://amzn.to/49G1fwd Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosihttps://amzn.to/3R2NzEj Knife Drop: Creative Recipes Anyone Can Cook by Nick DiGiovanni https://amzn.to/3G7TL7C Baking Yesteryear: The Best Recipes from the 1900s to the 1980s by B. Dylan Hollis https://amzn.to/47FKMGRI Could Nosh: Classic Jew-ish Recipes Revamped for Every Day by Jake Cohen https://amzn.to/47zrxyl Best Cookbooks for Tired Family CooksThe Don't Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You by Noah Galuten  https://amzn.to/46dmd2R The Everlasting Meal Cookbook: Leftovers A-Z by Tamar Adler https://amzn.to/3T2l9fl Best Cookbooks for Inspired Family CooksStart Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly https://amzn.to/3QQePWy Company: The Radically Casual Art of Cooking for Others by Amy Thielen https://amzn.to/49qBpMM Best Cookbooks for KidsCooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for YOUNG CHEFS! By Verveine Oringer & Ken Oringer https://amzn.to/477jIAq More Is More: Get Loose in the Kitchen: A Cookbook by Molly Baz https://amzn.to/3SF1LV8 Best Easy Baking CookbookSnacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More by Yossy Arefi https://amzn.to/40x4IcD Best Project Baking CookbookBread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals by Rose Wilde https://amzn.to/3QOWYiF Bread Baking With Kids Trusty Recipes for Magical HomemadeBread by Jennifer Latham https://amzn.to/3QuaA1A Best Single Subject Cookbook Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park https://amzn.to/3QPPo6v Cookbook for Neurodivergent Cooks I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle https://amzn.to/40K3eeQ  Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma https://amzn.to/3smYb7F Italy by Ingredient: Artisanal Foods, Modern Recipes by Viola Butoni https://amzn.to/3SKybh7 Let's Eat Paris!: The Essential Guide to the World's Most Famous Food City by François-Régis Gaudry https://amzn.to/3ug26n2 Best Cookbook for When You Want to Eat Your Emotions Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by  Hetty Lui McKinnon https://amzn.to/3FStn1M Our Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Factor 75 and use my code dijfy50 for a great deal: https://www.factor75.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.com* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

This week on Special Sauce I talk to NYT Cooking contributor Ali Slagle about her path to becoming a recipe developer. Slagle just published her first cookbook ‘I Dream of Dinner (so you don't have to)'.

Summer is the time to take your meals outside! Whether you're heading to your local park, the beach, an outdoor concert, or any other warm-weather gathering, this episode will guide and inspire you to cook and eat deliciously.Family reunion at the park? We love fried chicken and all the classic sides like potato salad, with a few twists. If you prefer pasta salad (or are a skeptic, like Sonya), we share our favs plus an updated version that leans into tahini and parmesan. Headed to the beach? Sonya shares an unexpected takeout approach for the perfect beach picnic. And Kari reminisces about a summer fruit salad that her mom used to make that is served in an unusual but clever way. This conversation builds on our “Deli Salads” episode from a few weeks ago and offers seasonal ideas that will carry you through a delicious summer. What's your favorite picnic food?? ***Links to recipes and favorites from this week's show:Hawaiian mac salad from Onolicious HawaiiTahini parmesan pasta salad by Ali Slagle via the NY Times Alison Roman's pasta salad with jammy tomatoes Turns out Melissa Clark developed a Green Goddess pasta salad for the NY TimesIna Garten's legendary pesto pasta salad with peasRich Rosendale's Elote salad Potato and green bean salad by Minimalist Baker The Spruce Eats shows how to make a watermelon basket Vonbee passionfruit honey puree can be found at Costco or online, or check out your local H-Mart!JJ's Lone Daughter Ranch has Kari's favorite juices at the farmers' market in LAWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Here's a bonus episode from our recent conversation with cookbook authors Eric Kim and Ali Slagle, live at Rizzoli Bookstore in NYC. Eric is a New York Times Magazine columnist and the author of the best-selling book Korean American. Ali is a recipe developer, consultant, and author of the best-selling I Dream of Dinner. Stay tuned for future episodes recorded live at Rizzoli. Subscribe to our newsletter for all of those details.MORE FROM ERIC KIM AND ALI SLAGLE:4 Books Eric Kim Can't Live (or Cook) Without [Epicurious]The Secret to Mastering Your Cocktail Order [NYT Magazine]3 Perfect Grilled Cheese Recipes [NYT]This Fuss-Free Cookbook Has Eased My Weeknight Dinner Angst [BA]

The future of food is fungi—at least if you ask Adam DeMartino and Andrew Carter, the cofounders of Smallhold. The new-school farming company grows delicate maitake, spongy lion's mane, blue oysters, and more of our favorite mushrooms in patented aquarium-like tanks and mega farms across the country. They're a favorite of buzzy chefs and major grocery chains alike, so today we're going deep on this mushroom moment and how they're forecasting the future of fungi. Also on the show, we catch up with Abby Endler, the host of the great new podcast, Criminal Types. In each episode Abby digs into the real-world cases, research, and obsessions that keep your favorite crime writers up at night. Check out her episode with John Grisham! We also talk about Anthony Bourdain's underrated crime fiction career.NYC! Come out to a live taping of the show with special guests Eric Kim and Ali Slagle. May 25 at Rizzoli Bookstore in Manhattan. 6pm. Tickets are free.MORE FROM SMALLHOLD:The Mushrooms Will Survive Us [New York Times)]Mushroom Boom Leads Brooklyn Grower to Plant Its Organic Farms in the West [Forbes]How We Grow Happy Mushrooms [Smallhold]Anthony Bourdain's Literary Legacy in 13 Books [Eater]

This week we're talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we're leaning into the bright flavors of spring. We're sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce. In addition to the pasta that's waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn't intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win! ***Links to recipes and favorites from this week's show:Kale Pesto from Love & LemonsVegan parm made with Brazil nuts from Minimalist BakerSonya's noodles and cottage cheese “recipe”Alison Roman's creamy cauliflower pasta and carmelized shallot pasta (with tomato paste)Carmelized zucchini pasta by Ali Slagle for the NY TimesMark Bittman's or Giulia Scarpaleggia's pasta frittataWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Ali Slagle is a food writer for The New York Times, the author of one of my favorite cookbooks, and an all-around delight. She's here today to put some words to the never-ending chore of dinner and give us a fresh perspective on how to find and use low-effort, high-reward recipes.Helpful Companion LinksI Dream of Dinner (so you don't have to) by Ali SlagleThe New York Times food Instagram where Ali often posts recipes and videosThe gnocchi that's like a gummy bear you can eat for dinnerSign up for the Latest Lazy Listens email.Grab a copy of my book The Lazy Genius Kitchen or The Lazy Genius Way!No transcript for this episode since it's a conversation. Thanks for understanding. Hosted on Acast. See acast.com/privacy for more information.

Our two new favorite terms and a bunch of thoughts on what to eat (such a conundrum, always, why?), coming at you on this week's episode. Dig in!   Ok, food things: We're big fans of the the Food52 Simply Genius cookbook (and Food52 Genius Desserts, too) by Kristen Miglore. To start, try the 5-minute tomato sauce from Heidi Swanson (which reminded Claire of this slightly more complicated sauce she had last summer) and Canal House's chicken thighs.   Some other cooking wins: this polenta soup recipe from Christopher Kimball, oven-fried artichokes, Ali Slagle's cheesy white bean tomato bake, and Toro Bravo's radicchio salad with manchego vinaigrette.     This Eater story by Jaya Saxena speaks to our love of tiny spoons and brought this amazing T-shirt to our attention.   Let us know your tiny spoon stance at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq—or join our Geneva! And for more recommendations, try out a Secret Menu membership.  This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode. Level-up your bread with Hero Bread—10% off your first order with the code ATHINGORTWO. Get that MBA with The Georgia Tech Scheller College of Business. YAY. Produced by Dear Media

We wanted to have journalist Anne Helen Petersen on the show not only to talk about modern office lunch culture...we wanted to have journalist Anne Helen Peterson on the show to talk about soup! Peterson is the author of the amazing newsletter Culture Study, and she has much to say about the intersection of food and pop culture. She also name checks some of her favorite cookbooks from Ali Slagle, Alison Roman, and Jenny Rosenstrach to name a few. This is such a rich and textured conversation from one of the sharpest observers around. We hope you enjoy it.More from Anne Helen Petersen:There Is No Such Thing as “Junk” Food [BA]When Did Fitness Become a Luxury Item? [Culture Study]New Year, New Job, New Me [Work Appropriate]CrispyEgg420 [Instagram]

This week, host Isaac Butler talks to Ali Slagle, a recipe developer for the New York Times cooking section and author of the book I Dream of Dinner (so You Don't Have To). In the interview, Ali shares where her ideas for recipes come from and her trial-and-error process for getting them just right. She also talks about her commitment to convenience and explains what it was like to develop recipes for her book that require only a handful of ingredients and take 45 minutes or less to prepare.  After the interview, Isaac and co-host Karen Han talk more about recipe development and discuss what it's like to have too many options in front of you when you're working on a creative project.  In the exclusive Slate Plus segment, Ali offers a glimpse into the world of food styling.  Do you have a question about creative work? Call us and leave a message at (304) 933-9675 or email us at working@slate.com. Podcast production by Cameron Drews.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Working. Sign up now at slate.com/workingplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, host Isaac Butler talks to Ali Slagle, a recipe developer for the New York Times cooking section and author of the book I Dream of Dinner (so You Don't Have To). In the interview, Ali shares where her ideas for recipes come from and her trial-and-error process for getting them just right. She also talks about her commitment to convenience and explains what it was like to develop recipes for her book that require only a handful of ingredients and take 45 minutes or less to prepare.  After the interview, Isaac and co-host Karen Han talk more about recipe development and discuss what it's like to have too many options in front of you when you're working on a creative project.  In the exclusive Slate Plus segment, Ali offers a glimpse into the world of food styling.  Do you have a question about creative work? Call us and leave a message at (304) 933-9675 or email us at working@slate.com. Podcast production by Cameron Drews.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Working. Sign up now at slate.com/workingplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, host Isaac Butler talks to Ali Slagle, a recipe developer for the New York Times cooking section and author of the book I Dream of Dinner (so You Don't Have To). In the interview, Ali shares where her ideas for recipes come from and her trial-and-error process for getting them just right. She also talks about her commitment to convenience and explains what it was like to develop recipes for her book that require only a handful of ingredients and take 45 minutes or less to prepare.  After the interview, Isaac and co-host Karen Han talk more about recipe development and discuss what it's like to have too many options in front of you when you're working on a creative project.  In the exclusive Slate Plus segment, Ali offers a glimpse into the world of food styling.  Do you have a question about creative work? Call us and leave a message at (304) 933-9675 or email us at working@slate.com. Podcast production by Cameron Drews.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Working. Sign up now at slate.com/workingplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, host Isaac Butler talks to Ali Slagle, a recipe developer for the New York Times cooking section and author of the book I Dream of Dinner (so You Don't Have To). In the interview, Ali shares where her ideas for recipes come from and her trial-and-error process for getting them just right. She also talks about her commitment to convenience and explains what it was like to develop recipes for her book that require only a handful of ingredients and take 45 minutes or less to prepare.  After the interview, Isaac and co-host Karen Han talk more about recipe development and discuss what it's like to have too many options in front of you when you're working on a creative project.  In the exclusive Slate Plus segment, Ali offers a glimpse into the world of food styling.  Do you have a question about creative work? Call us and leave a message at (304) 933-9675 or email us at working@slate.com. Podcast production by Cameron Drews.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Working. Sign up now at slate.com/workingplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, host Isaac Butler talks to Ali Slagle, a recipe developer for the New York Times cooking section and author of the book I Dream of Dinner (so You Don't Have To). In the interview, Ali shares where her ideas for recipes come from and her trial-and-error process for getting them just right. She also talks about her commitment to convenience and explains what it was like to develop recipes for her book that require only a handful of ingredients and take 45 minutes or less to prepare.  After the interview, Isaac and co-host Karen Han talk more about recipe development and discuss what it's like to have too many options in front of you when you're working on a creative project.  In the exclusive Slate Plus segment, Ali offers a glimpse into the world of food styling.  Do you have a question about creative work? Call us and leave a message at (304) 933-9675 or email us at working@slate.com. Podcast production by Cameron Drews.  If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on Working. Sign up now at slate.com/workingplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Companies love sticking chips in everything. That's how you get a feast of connected kitchen tech: app-controlled Instant Pots, $400 touchscreen toasters, and Wi-Fi enabled fridges that let you check Twitter while you wait for some crushed ice. It's all very high tech and modern, but does any of it actually help you cook—or live—any better? This week on Gadget Lab, WIRED contributor and food writer Joe Ray joins us to talk about how to navigate the smart kitchen and whether any of these connected gadgets will really improve your cuisine or bring you happiness. This episode originally ran on September 29, 2022. Read the transcript. Show Notes Read Joe Ray's many reviews of smart kitchen tech. Recommendations Joe recommends the cookbook I Dream of Dinner (so You Don't Have To) by Ali Slagle. Lauren recommends pasta e ceci. Mike recommends the Oxo Brew Precision Scale With Timer. Joe Ray can be found on Twitter @joe_diner. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Andrea and Molly speak with recipe developer, editor, stylist and writer, Ali Slagle about her career trajectory, her debut cookbook and why she focuses on the home cook. She shares her inspiration for the book's unique format and language, the challenges she puts on her recipe writing and how she channels her voice with permission to be weird. At the end of the episode we (virtually) visit Andrea's kitchen as she makes a recipe from Ali's book, Bacon Lettuce and Tofu Stir Fry. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsAli Slagle's WebsiteAli Slagle's InstagramEat by Nigel SlateBacon Lettuce and Tofu Stir Fry recipe Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showI Dream of Dinner so You Don't Have to by Ali Slagle

In this episode, we chat with Ali Slagle, author of I Dream of Dinner (So You Don't Have To), about low-effort, high reward recipes. Because what could be dreamier?  This week's episode is brought to you by:  Hiya Health: Get 50% off your first order at hiyahealth.com/DIJFY.  [add link]  KiwiCo: Get 50% off your first month, plus free shipping with the code DIJFY at kiwico.com. 

Companies love sticking chips in everything. That's how you get a feast of connected kitchen tech: app-controlled Instant Pots, $400 touchscreen toasters, and Wi-Fi enabled fridges that let you check Twitter while you wait for some crushed ice. It's all very high tech and modern, but does any of it actually help you cook—or live—any better? This week on Gadget Lab, WIRED contributor and food writer Joe Ray joins us to talk about how to navigate the smart kitchen and whether any of these connected gadgets will really improve your cuisine or bring you happiness. Show Notes Read Joe Ray's many reviews of smart kitchen tech. Recommendations Joe recommends the cookbook I Dream of Dinner (so You Don't Have To) by Ali Slagle. Lauren recommends pasta e ceci. Mike recommends the Oxo Brew Precision Scale With Timer. Joe Ray can be found on Twitter @joe_diner. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Not sure what to cook in your camper van–or maybe just in your regular kitchen–this week? Ali Slagle's got you covered. She talks to Jesse about her new cookbook, I Dream of Dinner (So You Don't Have To), her six-month road trip across the United States, and her One: Soup Mix Stracciatella. Ali Slagle is a recipe developer, New York Times contributor, and cookbook author. You can follow her on Instagram @itsalislagle. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Episode 137: Ali SlagleThis week's episode is a fun one — our first live event since pre-pandemic! Ali Slagle joined me in front of a live audience at Omnivore Books in San Francisco recently. A Los Angeles native and UC-Berkeley grad, Ali started her career at Ten Speed Press, where she worked on several cookbooks as an editorial assistant. She joined the Food52 team after working on their Genius Recipes cookbooks (featured here in our 2018 chat with Kristen Miglore!) and later went solo with a freelance career.A prolific contributor to the New York Times Food section, in which she's published over 250 recipes, Ali's work has also been featured in Bon Appetit, the Washington Post, Saveur, and more. Ali's first cookbook, I Dream of Dinner… (So You Don't Have To), offers 150+ recipes for getting quick, crave-able meals on the table every day. From her mom's chilli recipe to bacon-jalapeno smashburgers, Ali's recipes come to her via a “dinner matrix” process that we discuss in the show. We've got a great chat with Ali to share — and of course, we put her to the test with our signature culinary game, with a wild secret ingredient.I hope you enjoy my conversation with Ali. Featured Recipes & Bonus Content This WeekRECIPES!!!This week, paid subscribers will receive two featured recipes from Ali Slagle's I Dream of Dinner: a Spicy Seared Tofu & Broccoli and the cover-star, Turmeric Shrimp with Citrus and Avocado.THE FRIDAY NOTE!!!This Friday, Salt + Spine producer Clea Wurster is back with The Friday Note, in which she chats with someone interesting. This week, it's a look at Toothache Magazine and a chat with creator Nick Muncy. Consider a paid subscription today:Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.This Week's New Cookbook ReleasesHere are a few of the new cookbooks on shelves this week:Mezcla: Recipes to Excite by Ixta BelfrageMasa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge GaviriaThe Mediterranean Dish: 120 Bold and Healthy Recipes You'll Make on Repeat by Suzy KaradshehThe Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition by Hannah CheBras, the Tastes of Aubrac: Recipes and Stories from the World-Renowned French Restaurant by Sébastien BrasDine in Palestine: An Authentic Taste of Palestine in 60 Recipes from My Family to Your Table by Heifa OdehHoney Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors from the Auschwitz-Birkenau Memorial FoundationThe Complete Cocktail Manual: Recipes and Tricks of the Trade for Modern Mixologists by Lou BustamantePierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza ZakDictator Lunches: Inspired Meals That Will Compel Even the Toughest of (Tyrants) Children by Jenny MollenComing Soon!Don't miss our next live podcast recording! Food52's Kristen Miglore joins us on Oct. 1 at Ominvore Books in San Francsico to discuss her latest book, Simply Genius. Come hear Kristen and Brian record an episode of the show, get your book signed, and support local bookstores. Details below—hope to see you there! Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Ashlee and Daniel discuss the August LOVEland Cookbook Group title: I Dream of Dinner (so You Don't Have To) by Ali Slagle. They also give a sneak peak of the season two LOVEland Cookbook Group titles, and Ashlee shares some culinary newsletters that she has been following.  Newsletters: Andrew Janjigian's Wordloaf Grace Kelly's The Messy Kitchen Debora Robertson's Lickedpoon Dorie Greenspan's xoxo Dorie Aubrey Gordon and Michael Hobbes's podcast on the junk science of health and wellness fads can be found here. Books Mentioned: What We Don't Talk About When We Talk About Fat by Aubrey Gordon People We Meet on Vacation by Emily Henry More books by David Herbert Donald   Music: Joy Jumping by Richard Myhill

Hello and welcome to Tasty Pages, a podcast from Cooking The Books. In this egg-citing episode, Johnny starts us off with a punchdrunk skit that will surely earn us some angry emails and complaints to upper management. We also discuss the series 'The Bear' (Hulu) which seems to have the entire internet abuzz, our recent date night where we enjoy a great show at a terrible venue and our visit to the North Loop Food Truck Festival. Our show question is: What is your favorite way to prepare eggs? (We had many egg-cellent listener submissions) Then, we chat about our featured cookbook, 'I Dream of Dinner' by Ali Slagle. Victoria keeps the egg theme going for our Gastro Obscura segment - as she explores the "Century Egg". Lastly, Johnny cracks himself (and only himself) up with three egg yolks, er, jokes! --- Support this podcast: https://anchor.fm/tastypages/support

Ali Slagle is a home cook's home cook. Her recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in under an hour. We talk with Ali about the philosophy behind her first cookbook, I Dream of Dinner So You Don't Have To: Low-Effort, High-Reward Recipes. If you're a busy cook, or you just value efficiency and creativity in the kitchen, you'll appreciate this hour. GUEST: Ali Slagle: Recipe developer, food writer, and author of the book, I Dream of Dinner So You Don't Have To: Low-Effort, High-Reward Recipes. FEATURED RECIPES: Lemon Pepper Chicken & Potatoes Skillet Broccoli Spaghetti Sizzled Pork & Pineapple This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

After retiring from sailing a barge down the Thames River, Gerald Stratford took a different route than most septuagenarians — becoming a Twitter sensation while imparting his gardening prowess. Ali Slagle eschews mise en place and incorporates prep into her recipes for perfectly low-effort meals. Tejal Rao tracks down the artisans creating the plastic food models displayed in the windows of Japanese restaurants. Helena Bottemiller Evich reports on the baby formula shortage and the precursors leading to national panic. Finally, cherry season is short, but it's happening now at the farmer's market.

Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your ownIf you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 410 large eggs1/4 small red onion3 tablespoons red wine vinegar, divided1 1/2 tablespoons dried oreganokosher saltfreshly ground black pepper4 to 8 pickled peppers (peperoncini, peppadews), plus brine4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces1/4 cup extra-virgin olive oil1 teaspoon Dijon mustardBring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Hey everyone,It’s my favorite time of year: spring! So many delicious things to eat (fava beans, artichokes, strawberries) and so many ways to prepare them. That’s why I’ve invited two notable food writers on to the podcast to talk about their favorite spring cooking strategies.First, L.A. Times cooking columnist Ben Mims swings by to tell us about his newfound love for radishes, his savory approach with rhubarb (peppercorns and olive oil!), and how he turns spring flowers into syrups that he can stir into sodas.Then, NYT contributor and author of the new cookbook, I Dream of Dinner (So You Don’t Have To), Ali Slagle stops by to talk about her spring cooking approach: from boiling artichokes and eating them with store-bought mayonnaise to doing nothing with spring strawberries (“I just eat ‘em raw.”)We also talk about her growing up in LA, her grandmother who lives near me and apparently makes amazing food for her neighbors that they don’t eat (hello! I’m right here), how she pitches stories to The New York Times, her decision to leave Brooklyn with her boyfriend after the pandemic to travel the country, and who tastes her food to give her feedback.Make sure to become a paid subscriber so you can hear tomorrow’s bonus episode with Ali where I pepper her with TEN FEISTY FOOD QUESTIONS. (Here’s last week’s with Natasha Leggero.)As for my own favorite spring recipes, here’s that strawberry rhubarb pie I mentioned when I talked with Ben.You can get the recipe here.And all of that talk of fava beans reminds me of that amazing fava bean toast that I made last year.You can read about it in this archived newsletter.What are your favorite spring recipes? Let us know in the comments!Okay, off to the market….Your friend,Adam This is a public episode. Get access to private episodes at amateurgourmet.substack.com/subscribe

If you're a fan of recipes that make clever use of a handful of ingredients and a few swift moves in the kitchen, then chances are, you've probably cooked an Ali Slagle recipe. Maybe it was her margherita pizza reimagined as beans on toast, or maybe it was her oat milk chocolate pudding. Ali's new book, I Dream of Dinner, is full of these types of recipes that manage to be both wildly efficient and gently playful at the same time. In this episode, we talk about the book and Ali's life on the road this past year, developing recipes from a camper van.Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, or read lately.Check out Ali's Book: I Dream of DinnerAdditional Reading:I've Made Everything from Gnocchi to Mapo To ] fu in My Camper Van's Kitchen [The Strategist]Masa Harina Cornbread [Los Angeles Times]Eric Kim's Maple Milk Bread [The New York Times]