Podcasts about Orzo

Inspired by Nancy's trip to Turkey, these tomatoes will taste even better if they've been grown in your own garden. In that event, use whatever color you have yellow or red. 

There is no better accompaniment to Yellow Tomatoes Stuffed with Lamb Sausage and Orzo than this cooling, refreshing sauce. It is also tasty spooned into pita pockets stuffed with crisp mixed greens.The best way to chop dill is not with a knife on a cutting board. Use scissors to snip the fronds into small pieces.

Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to share exciting, fast, healthy meals. Born and raised in the Twin Cities to parents originally from Egypt, their recipes from “Pretty Delicious” are flavor-packed, Mediterranean-inspired, and plated with their signature style.Recently, we had a chance to catch up with the Food Dolls sisters on the eve of their cookbook launch for “Pretty Delicious” (pre-order the book here now) when we recorded a “Taste Buds With Stephanie” (episode drops on Fox 9 2/22/2025 at 8:30 am. ) at Radwa's gorgeous home. The sisters were as delightful and warm as ever, and we loved the recipes. “10 out of 10.” We made 3 recipes from the book, “Pretty Delicious”. I also riffed on their Marinated Tomatoes and Feta Dip and made it my own with all the same ingredients but as a baked pasta dish in homage to their talents.Cheesy Tomato and Feta Baked with Pasta and HerbsBy Stephanie Hansen Ingredients* 2 cups cherry tomatoes about 1 pint* 1/4 cup olive oil* 2 teaspoons salt* 1 teaspoon pepper* 8 oz. full-fat cream cheese at room temperature* 8 oz. feta cheese at room temperature* juice of half a lemon* 1 Tablespoon honey* 1/4 cup fresh parsley* 1/4 cup fresh basil* 1/4 cup fresh mint* 8 oz penne pastaInstructionsPreheat the oven to 400°F.Add the tomatoes, olive oil, salt, pepper, lemon and honey to a 9 x 13 baking dish.Nestle the cream cheese and feta cheese in the center of the baking dish amongst the tomatoesBake for 22-25 minutesMeanwhile, boil the pasta until el denteRemove from the oven and add the sour cream and stir the mixture, breaking it up combining the cheese and the tomatoes with the pasta making a saucetop with the fresh basil, parsley and mint, and serve hotEPISODE TRANSCRIPT:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people equally obsessed in the food spaces as we are. And today, I'm with the Food Dolls. I'm with Radwa and Alia Elkaffas, and we had an opportunity to record a taste buds episode with them that will air at the end of February. I think it's gonna be February 22nd right on the eve of your book being available at stores.Alia Elkaffas:It well, we go live on the 25th.Stephanie:Okay. So you can preorder, though, your book Pretty Delicious right now. And if we talk about cookbooks in particular, the preorder is like it's crazy because what people don't know is all those preorders that you say you want this book, they count towards day 1 sales. And for people like Food Dolls who have such a massive following, it could be the day that launches them potentially to the top of the New York Times, cookbook list. So preorders for cookbook authors are super important. So we want you to get your books when they come out live, but we also want you to preorder because all of that stacked up on that first day counts to get them we're trying to get them on the New York Times bestseller list with their book. Would you like that, girls?Radwa Elkaffas:That would be just a dream.Stephanie:I know. It would. When when we spent time together in your home and watching you guys make your magic, When I left, one of the things that I asked, I'm like, so, you know, what are your intentions? And you were like, we wanna get our book on the New York Times bestseller list. And I think I really think you can do it because you guys have such a huge following. The book is so great. It's pretty delicious. Can we just back up? Like, you guys said you've been doing this pretty much since pre pandemic, but I feel like, you know, you've amassed such a huge following. Like, how did it get started?Radwa Elkaffas:Well, first of all, thank you so much for having me on, and it was so fun cooking with you last week. I well, we definitely started around 9 years ago now, which is so crazy to think that it's been that long. I think when we first started, we didn't really have, like, the best direction of what exactly Sure.Stephanie:No one did.Radwa Elkaffas:And we were trying to figure out social media. Both of our backgrounds were not chefs. We have no we have no photography background, no videography background. We had nothing, but we just knew that we love to cook, and we wanted to share with the world how easy and delicious you can make recipes. And I think that's been it since day 1. Our shift kind of changed a few years later on really kind of honing in on, like, our culture and our background and what we grew up eating, and people loved it. People loved it, and they love our, like, sister vibe.Stephanie:Yeah. You 2 are real life sisters, and are you 4 years apart?Alia Elkaffas:Yes. That's right.Stephanie:And, your background is your parents are from Egypt. Right. So you're you're leaning into that sort of cultural vibe. And what maybe a lot of people don't know, and I know a tiny, tiny bit, but, that Egypt is a very modern place all told. Like, can you just give us a little bit of, why it's a touchstone for you to still be speaking about this food that you guys have lived here most of your lives, but you still feel like this is such an influence for you?Alia Elkaffas:So our parents were they immigrated here in the early eighties. And so we were both born and raised here, but they really tried very hard to keep our Egyptian background alive. So whether it was with food, with, cultures, traditions. So, basically, we're very we're very Egyptian and Midwestern at the same time. So you even see a lot of our recipes. We do fusions between Egyptian and Mediterranean, Middle Eastern food with our Minnesota side.Stephanie:It's funny that you mentioned that today because, prior to talking with you, the way that taste buds works usually is we go out and we have an adventure somewhere. And in this episode, that adventure was with you guys in your home. And then we take what we learned from that adventure, and we come back into my kitchen. And so one of the things that I made was your, what was it? It was the Egyptian orzo with ground beef, and it had cinnamon in it. It was super delicious. The recipe worked beautifully, and everybody loved it. But what was funny was when we were making it, my cameraman said, oh, it's just like a casserole or a hot dish. And so I laughed.Stephanie:I was like, yes. This is like the Egyptian hot dish. That's exactly the mashup.Alia Elkaffas:Exactly. Yep. And that's what we we always say. It's like an Egyptian, hamburger helper, you know, casserole. So it's it's yeah. It's really good.Stephanie:Even down to, like I don't know if you guys ever have had rice aaroni, but it was like a combination between rice and pasta, and you sauteed it just like you did with the orzo to get the color on the pasta. So it was just really it it was a delicious recipe. The other thing that we did that will surprise you maybe is I was trying to think about how to take what I learned from you and your book and the way you cook and make that kinda my own too because I think that's so much of what you inspire people to do. So I took the marinated tomato, and creamy whipped feta dip that we made on the show with you, and I took all those same ingredients literally to the letter, but we made a pasta bake with it.Radwa Elkaffas:Oh, that sounds delicious.Stephanie:Yeah. So you'll see that on the episode. We made it and we made it into, like, a pasta bake because when I was looking at the recipe that you guys made when we were in your kitchen, I was like, oh, this is kinda like that feta where the roasted tomatoes. And so that's the surprise for you that you'll see that we just took your dish and all the ingredients. It was very fun to and it was interesting too because, Michelle, my producer, she was like because she loved your dip so much. And then she was like, and it's so weird that this is the exact same ingredients, but the flavor profile is so different.Radwa Elkaffas:Changes everything.Stephanie:Yeah. And maybe just the roasting of the tomatoes too and the heat and the pasta because that was the one thing we did add. But it was really fun to think about how to take a recipe from your book, but kinda, like, just twist it with all the same stuff. It was fun.Alia Elkaffas:Yep. Awesome. Yeah. And that's what we love to do. We love taking these just these simple ingredients and just turning them into something amazing. You know? You don't need like, you don't need anything crazy and any crazy ingredients, and you could just make something that's really good and with simple ingredients.Stephanie:Yeah. I think that's why we really liked your recipes that also, we made a beautiful chicken dish. Do you wanna describe the chicken dish that we made?Radwa Elkaffas:Oh, that's sassy chicken and potatoes? Yes. And that's the thing. Like, we are busy moms who don't really have a lot of time, so we're always thinking, okay. What can we do that's just easy, delicious, and you could just throw it together. Literally throw everything into the baking dish, make your, marinade, and throw it together and pop it in the oven. So you could do it the night before, so it's a great make ahead, or you can make it the same day, but really just getting those flavors to infuse overnight is awesome. And who doesn't love having dinner the day before? So all you have to do is throw it in the oven when you're ready to eat it is exactly what we love to do.Stephanie:How many days a week do you okay. Let's just back up a second. You guys have I think we determined it was 8,000,000 followers over all the platforms. How many days a week do you actually spend together creating content versus the marketing and the managing of the content?Radwa Elkaffas:I think this that's the beauty of having 2 of us is we do a lot of divide and conquer, which really helps us a lot, and it alleviates a lot of pressure off of each other. There's things that we obviously have to do together, like our end shots. Or if we're filming, like, a recipe clip that we're actually in, then we have to be together. I think we just kinda take it week by week because maybe we have, like, a high sponsored week that we have to do our sponsors, or if we have a lighter week, or we, you know, are going on vacation and we need to film as many as we can so we can have a little bit extra, content. I think we just kind of take it week by week.Stephanie:When you look at your content calendar, how far in advance do you go, or do you just do it week by week?Radwa Elkaffas:I mean, I would love to say that we're the most organized, sisters ever, but we're not. We really just kind of sometimes we wing it. Sometimes even we don't recipe test the recipe. We're like, okay. Let's just try this, And sometimes it is a 100% fail and it does not work. And other times, we're like, we nailed that. Like, it is absolutely amazing, and then we get super excited. Sometimes those are our best recipes when it's just spur of the moment.Alia Elkaffas:I I was gonna say sometimes we have this, like, master plan. Oh, we're gonna make x y z today. It's gonna be great. And all of a sudden, we're in the middle of making it, and it turns into something a 100% different, and and we just we just goStephanie:with it.Alia Elkaffas:You know?Stephanie:Yeah. It's so fun. And the styling of the book, what I noticed when I was at your home is you both have a similar style, but your homes are very curated and full of beautiful art and beautiful flowers, and you have a a real, statement color palette. And that kinda translates to your work online and the book. Have you always been like that since you were little kids? Oh, you're both matching. You have all the perfect lips, the perfect hair, all the stuff.Radwa Elkaffas:You know, it's so funny. Like, our favorite color is really black and white. Like, it's not just something that we created for our brand. It is it's legit what we love. We love black and white. When we went through our brand and what we wanted it to look like, it was okay. How are we gonna incorporate this into our brand? Because what we like at home, this is what we do at home, and we also love it in our clothes. So it's not just we like black and white, and I I this might sound a little crazy that we love black and white and everything, but we do.Radwa Elkaffas:So it ended up being that we love it at home. We love it in the book. We love it in online. Like, it's just so it's it's just part of our, Food Dolls identity at this point.Stephanie:Can you remember the first thing you guys ever made, like, by yourselves just, like, as a kid? Or, like, did you have a first cookbook? Or do you remember just, like, that first thing you really made?Alia Elkaffas:I would I'm pretty sure the first thing we probably ever made together was probably baked cookies. You know? Like, just straight up cookies or a box of brownie mix or something.Stephanie:Totally. That is and, it was always like cookies or brownies because it was kind of a one bowl situation. Right? I didn't wanna make a mess with your mom. Is there a recipe that you feel like, a, gets a lot of attraction, but, b, like, really represents you? It's like, this is the one that we feel like is our statement.Radwa Elkaffas:Wow. That's a really good question. Okay. I will say this. Our most popular recipes are the most shocking that we would have never guessed that these are, like, the most popular recipes. We did, a a baked spaghetti that went absolutely crazy. Would we have thought that that was gonna be our number one recipe on the website? No. We love it, but people went crazy overAlia Elkaffas:it. Yeah.Radwa Elkaffas:So crazy. And it was it's just really shocking to us. But I think we kinda came to the conclusion is our top recipes are, like, the simplest, easiest. Like, you've got these recipe you've got these ingredients in your pantry. So all you have to do is throw it together, and I think that's what always wins.Stephanie:Yeah. And it's always surprising, like, the ones that get the most traction, and you just think like, wow. That's weird. Like, one of mine is this chao chao relish that they bake usually in the south, and I always have green tomatoes that I garden with. So I ended up just having to kind of make this thing, and it's, like, always in the top three. I don't know who's clicking on that recipe that much, but people are. It's weird.Alia Elkaffas:Yeah. It's funny how that works. It's just what what you think is gonna like, people are like, oh my god. This is so good. It's the opposite, and it's like something that, you know, is the most, like, and simple and basic. And you know?Stephanie:When we talk about your Egyptian heritage, and I asked you guys about this when we met, What is it specifically, like for instance, when we were doing the Orzo bake, they the the producer asked, she was like, what do you think about this makes it Egyptian? And I was, like, saying the flavor profiles and the types of ingredients that we use. But is there something that you feel like is uniquely Egyptian that you bring to the party?Alia Elkaffas:That's a really good question. So I'd say a lot of the dishes in the book are not necessarily, like, true Egyptian. It's got, like, some fusion to it with, like, Mediterranean flavors. And a lot of the, like, the real traditional Egyptian recipes might be a little bit more intricate, so we were trying to simplify it by using some of those those same flavor profiles, but not necessarily doing it step by step like our mom would do our aunts or grandma. You know?Stephanie:One of the ingredients in the casserole that we made was tomato paste, and you cooked down the tomato paste. But that like, when you think about tomatoes in warm climates, you know, the flavor is so intense and so concentrated, and you do kinda get that from a tomato paste. I hadn't really thought about that before.Alia Elkaffas:Yeah. That's very true. And we do have a lot of dishes that are very tomato based as well.Stephanie:Yeah. I love it. Okay. So when you guys are, like, absolutely exhausted and the kids are driving you crazy and it's 6 o'clock and you have to put something is there, like, a go to meal for each of you?Radwa Elkaffas:I'm, like, thinking about it because I'm like, okay. There's a lot. I feel like our like, the chicken and potatoes, I think, for sure, to just kind of throw together. But I really do love that to sit overnight. But if I'm, like, in a pinch, I will say the kids maybe sometimes eat something different than I do, because they're so picky. Like, I have a 4 year old, a 9 year old, and one wants, you know, quesadillas, and the other one's, like, fighting me on the chicken and potatoes and rice. Like so I would say that what it's always 2 different things. I'm not even gonna lie about it because they they drive me absolutely crazy about getting them to eat everything all at the same time and and the same thing.Radwa Elkaffas:So I would say for me, it would be the chicken potatoes. For them, it would definitely be some sort of pasta. And we love 1 pot pastas because you can have it ready in 15 minutes, and we have so many 1 pot pastas in our book.Stephanie:Yeah. You do have a lot. I tried to make the dish as a 1 pot with the pasta already in the baking dish and make the sauce right in the pan, but I couldn't get the right ratio of water to pasta. I made it twice, and the pasta kept coming out a little crunchy. So I'm done, and I just make I just made it I just boiled the pasta and did it that way and added it later. But I did try twice to get it, like because I kept thinking it would be so great if you could just do this all in the oven in the one pan. And maybe a different pan or a flatter pan, I could haveAlia Elkaffas:That could be. And it could be also the kind of pasta that sometimes makes a difference as well.Stephanie:Yeah. I should have tried an orzo, but I had a penne. So yep. Do you when your kids are, like, picky like that, do you feel like, okay. No, kids. This is what I made. This is what we're eating. I'm not a short order cook.Stephanie:Or are you more lax and you're like, just whatever we're eating, go ahead. Eat it as long as you eat.Radwa Elkaffas:I would have to say I kind of started, especially with my kids, learning how they are, and I don't care if I make the same thing every single week if I know they're gonna eat it. Why am I gonna sit here and fight every single week to try to get them to try new things? Because I I see I see Alia as, like, the perfect examples because my kids are younger. Hers are older. So now they're starting to eat anything. So I know hopefully, eventually, they'll get there, but we're in this, like, little phase right now where I'm trying to just get them to eat. I just want them to eat. I don't care what they eat. I just want them to eat the dinner.Radwa Elkaffas:So I will make the same things over and over and over again because I know they like it, and I know they'll eat it. SoAlia Elkaffas:I was gonna say a lot of times, like, even, like, for example, we do have, like, a southwest salad in the cookbook. So what I'll do instead of assembling it altogether as a salad, I kind of keep it some of the components separate so all the kids could kind of grab what they do like and what they don't like. So that way, it's like it feels custom to them versus, you know, making it putting everything together and forcing them to eat it as is.Stephanie:That's smart. It's like the Chipotle method. Right? Giving them choices. Yep. I I do think too, like, we spend a lot of time worrying about stuff that's probably not super consequential in the grand scheme of life. Kids are gonna eat, you know. Sooner or later, they're gonna eat. Sooner or later, they're gonna develop their palate whether, you know, they were part of the clean plate club or not.Stephanie:It feels like kind of a weird thing to worry about looking back on my childhood and how much time and struggle there was about, like, what you ate and you couldn't leave the table till you ate it and just kinda dumb. When you think about social media with your kids, I noticed that we don't really see your kids. Is that intentional, or how do you feel like you want your kids to show up as, teenagers and young adults in this profile of their moms being so famous?Alia Elkaffas:Yes. That is a great question. So we purposely, we do not put our kids on social media, and we have very, very little images of images of them anywhere just to protect their privacy as well. You know? And it's like once stuff is out in social media, once it's out in the world, it's out there forever. So, yeah, we choose to keep them up.Radwa Elkaffas:Sure that they have that decision later. You know? Like, it will not come back at us. Like, why did you put me on there? You know? Have that choice later. And so now we're gonna be mama bears and just protect them.Stephanie:I think too we're seeing, the social media I guess Facebook just turned 20 recently, which is hard to believe. But when it first came about, you know, like, we were just on it, and it was new, and it was exciting, and we didn't really think about the big picture. And I think now if I had my daughter's 25. So if I had it I made her wait till 13. And if I had to do it all over again and I was in this day and age, I definitely would I might get my kid, like, a flip phone or something terrible that they can only call me on, but I would have waited because I do think social media adds an element to young, kids' lives that maybe they don't need or aren't ready for it until later.Radwa Elkaffas:Absolutely. A 100% agree with you on that.Stephanie:How do your parents feel about your business?Radwa Elkaffas:I think it took them such a long time to fully understand it.Stephanie:It's probably soRadwa Elkaffas:weird. Grasp what we what it is exactly we are doing. But I we know that they're so proud of us and super excited to see us do this and, you know, especially mom, you know, she was a really big influence for us growing up and in in the cooking world. So we love making them proud.Stephanie:Do you have anxiety about, like, keeping up or, like, always being on the churn? And what do you do for, like, self care?Alia Elkaffas:Oh, that's a great one. Yes. I'd say we do have definitely have the anxiety, but we try to we always talk each other down, calm each other down, and just know that, you know, just talk things through together. But and I'd say probably self care. We like to work out just to kind of, you know, really get the release those endorphins. You know?Radwa Elkaffas:And we we actually do yell at each other, like, stop working. You need to stop working. Stop looking at your screen. Put your computer down. Stop doing this. We do that all all the time to each other.Alia Elkaffas:Yep.Stephanie:What are your favorite types of workouts?Radwa Elkaffas:I would say lifting and walking.Stephanie:What was lifting and walking?Alia Elkaffas:Yep. Same lifting, walking, and, you know, doing some sort of cardio.Stephanie:Yeah. And you have kids too. So you're probably trying to fit it in when you can. And it's hard to, like, go to a structured gym and do all that when you've got a lot of family at home and, a structured gym and do all that when you've got a lot of family at home. And how do you feel about working from home? And does that work for your schedules? Or do you ever visualize, like, someday having an office where you have all your production stuff? AndRadwa Elkaffas:I I love working from home because of the flexibility and having everything at home where you could quickly just, but it it's definitely a challenge to disconnect sometimes because work is home, home is work. So it's hard to, like, break the 2 apart. But it's nice that we have 2 houses. So if we need a break from 1 house, we go to the other one.Stephanie:Yeah. That is nice. Like, just it because it can just feel so much like, oh, you're just in your house all the time doing all this stuff.Alia Elkaffas:And it's it really is hard to disconnect. So it's not like we try to have work hours, but it's like it's almost impossible. So, like, we'll work, and then we'll take a break, even run kids' activities, come back, finish working. So it's like it feels like sometimes it's like a nonstop cycle. But, yeah, that's when we have to put each other in check, say, get off and go take a break.Stephanie:Yeah. Okay. Switching gears, what is your and each of you can have a separate answer, of course, but what is your, like, most used kitchen utensil or gadget or thing that, like, you could not live without?Radwa Elkaffas:Air fryer.Stephanie:That was so fast.Radwa Elkaffas:Absolutely. I have to suck at her on.Stephanie:Yeah. Yep. Really? I I use my air fryer so rarely. It's in the garage. Like, do you use it every day? What are you doing with it?Radwa Elkaffas:Every single day. Like, there is not a day that goes by that I don't use that.Alia Elkaffas:Really? For reheating things, for making things. We actually do have some instructions in the cookbook. Like, if if you wanna make this recipe in an air fryer, how to do that. But it just makes things so much easier even if, like, the kids wanna make chicken and fries or something. You know? It crisps it up perfectly, and it feels like you're eating it, you know, freshly, like, deep fried. You know?Stephanie:Alright. I'm gonna have to get my air fryer out of the garage and give it another try. I just I don't know. It's like, and I have a convection oven too. So I think the convection oven does the same thing, but I don't have kids, so maybe that's different, you know, just the speed and convenience of it being right on the counter like that.Radwa Elkaffas:And you mentioned what we do on there. And, honestly, like, even we do, like, French toast. Like, if you wanna make French toast, you can throw your French toast in there. Or if you make a marinated chicken, just throw it in there, shut it, and it's done in no time. And you don't have to worry about a mess.Stephanie:Yeah. And it goes faster too. You guys will be on a book tour, I'm imagining. Is that all coming together, and how is that feeling?Radwa Elkaffas:It's exciting. Super excited to do that. That's gonna be end of February, beginning of March. We have we're stopping at 5 different cities. So we're really excited about that.Alia Elkaffas:And our last office is gonna be here in Minneapolis.Stephanie:So we're gonna so great. Do you know where you're gonna be or what you're doing yet?Alia Elkaffas:We're gonna be at the Barnes and Noble in Edina. So that'll be where I don't think we have a confirmed time yet, but that'll be on March. It's a Sunday, March 2nd, I believe.Stephanie:Alright. Well, when you know, just let me know, and I'll make sure and share it. It's been super fun just chatting with you guys. I knew just from kinda following you that I like, oh, I'm gonna like these girls. But really, honestly, it was, like, one of my best days. And I just so proud of you, and I feel like you know, how you you meet people and you want them to be successful or you're so proud of their success? That's how I feel about you guys. You really work hard, and you've really earned, everything that's coming your way. And I think the book's gonna be amazing, and it was just it's been fun to just be a little tiny, tiny part of the journey for a second.Stephanie:It's been a blast.Radwa Elkaffas:Thank you so much. And, honestly, your energy that you brought to that table last week was everything. You made us feel so good, and we we we felt like a $1,000,000 after you left. So thankAlia Elkaffas:you for having me. So honored to have gotten to work with you, and now we get to be friends and Yes.Stephanie:I'm I'm actually I just I'm planning, I I I booked a do you know, a Khmeran feast at Vinay? And I've had one for a while, and so I was like, oh, I wonder. Maybe I'll do a gathering of, like, food ladies just to do something fun and different.Radwa Elkaffas:Yeah.Stephanie:Alright, you guys. Your book's gonna be great. Keep me in the loop. I'll keep you in the loop if anything fun's happening. And just thanks for being taste buds.Radwa Elkaffas:Awesome. Thank you so much.Stephanie:Alright. We'll see you soon. Bye. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Born and raised in the Midwest to parents originally from Egypt, sisters Alia and Radwa Elkaffas created their Food Dolls platform to share exciting, fast, healthy meals. Born and raised in the Twin Cities to parents originally from Egypt, their recipes from “Pretty Delicious” are flavor-packed, Mediterranean-inspired, and plated with their signature style.Recently, we had a chance to catch up with the Food Dolls sisters on the eve of their cookbook launch for “Pretty Delicious” (pre-order the book here now) when we recorded a “Taste Buds With Stephanie” (episode drops on Fox 9 2/22/2025 at 8:30 am. ) at Radwa's gorgeous home. The sisters were as delightful and warm as ever, and we loved the recipes. “10 out of 10.” We made 3 recipes from the book, “Pretty Delicious”. I also riffed on their Marinated Tomatoes and Feta Dip and made it my own with all the same ingredients but as a baked pasta dish in homage to their talents.Cheesy Tomato and Feta Baked with Pasta and HerbsBy Stephanie Hansen Ingredients* 2 cups cherry tomatoes about 1 pint* 1/4 cup olive oil* 2 teaspoons salt* 1 teaspoon pepper* 8 oz. full-fat cream cheese at room temperature* 8 oz. feta cheese at room temperature* juice of half a lemon* 1 Tablespoon honey* 1/4 cup fresh parsley* 1/4 cup fresh basil* 1/4 cup fresh mint* 8 oz penne pastaInstructionsPreheat the oven to 400°F.Add the tomatoes, olive oil, salt, pepper, lemon and honey to a 9 x 13 baking dish.Nestle the cream cheese and feta cheese in the center of the baking dish amongst the tomatoesBake for 22-25 minutesMeanwhile, boil the pasta until el denteRemove from the oven and add the sour cream and stir the mixture, breaking it up combining the cheese and the tomatoes with the pasta making a saucetop with the fresh basil, parsley and mint, and serve hotEPISODE TRANSCRIPT:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people equally obsessed in the food spaces as we are. And today, I'm with the Food Dolls. I'm with Radwa and Alia Elkaffas, and we had an opportunity to record a taste buds episode with them that will air at the end of February. I think it's gonna be February 22nd right on the eve of your book being available at stores.Alia Elkaffas:It well, we go live on the 25th.Stephanie:Okay. So you can preorder, though, your book Pretty Delicious right now. And if we talk about cookbooks in particular, the preorder is like it's crazy because what people don't know is all those preorders that you say you want this book, they count towards day 1 sales. And for people like Food Dolls who have such a massive following, it could be the day that launches them potentially to the top of the New York Times, cookbook list. So preorders for cookbook authors are super important. So we want you to get your books when they come out live, but we also want you to preorder because all of that stacked up on that first day counts to get them we're trying to get them on the New York Times bestseller list with their book. Would you like that, girls?Radwa Elkaffas:That would be just a dream.Stephanie:I know. It would. When when we spent time together in your home and watching you guys make your magic, When I left, one of the things that I asked, I'm like, so, you know, what are your intentions? And you were like, we wanna get our book on the New York Times bestseller list. And I think I really think you can do it because you guys have such a huge following. The book is so great. It's pretty delicious. Can we just back up? Like, you guys said you've been doing this pretty much since pre pandemic, but I feel like, you know, you've amassed such a huge following. Like, how did it get started?Radwa Elkaffas:Well, first of all, thank you so much for having me on, and it was so fun cooking with you last week. I well, we definitely started around 9 years ago now, which is so crazy to think that it's been that long. I think when we first started, we didn't really have, like, the best direction of what exactly Sure.Stephanie:No one did.Radwa Elkaffas:And we were trying to figure out social media. Both of our backgrounds were not chefs. We have no we have no photography background, no videography background. We had nothing, but we just knew that we love to cook, and we wanted to share with the world how easy and delicious you can make recipes. And I think that's been it since day 1. Our shift kind of changed a few years later on really kind of honing in on, like, our culture and our background and what we grew up eating, and people loved it. People loved it, and they love our, like, sister vibe.Stephanie:Yeah. You 2 are real life sisters, and are you 4 years apart?Alia Elkaffas:Yes. That's right.Stephanie:And, your background is your parents are from Egypt. Right. So you're you're leaning into that sort of cultural vibe. And what maybe a lot of people don't know, and I know a tiny, tiny bit, but, that Egypt is a very modern place all told. Like, can you just give us a little bit of, why it's a touchstone for you to still be speaking about this food that you guys have lived here most of your lives, but you still feel like this is such an influence for you?Alia Elkaffas:So our parents were they immigrated here in the early eighties. And so we were both born and raised here, but they really tried very hard to keep our Egyptian background alive. So whether it was with food, with, cultures, traditions. So, basically, we're very we're very Egyptian and Midwestern at the same time. So you even see a lot of our recipes. We do fusions between Egyptian and Mediterranean, Middle Eastern food with our Minnesota side.Stephanie:It's funny that you mentioned that today because, prior to talking with you, the way that taste buds works usually is we go out and we have an adventure somewhere. And in this episode, that adventure was with you guys in your home. And then we take what we learned from that adventure, and we come back into my kitchen. And so one of the things that I made was your, what was it? It was the Egyptian orzo with ground beef, and it had cinnamon in it. It was super delicious. The recipe worked beautifully, and everybody loved it. But what was funny was when we were making it, my cameraman said, oh, it's just like a casserole or a hot dish. And so I laughed.Stephanie:I was like, yes. This is like the Egyptian hot dish. That's exactly the mashup.Alia Elkaffas:Exactly. Yep. And that's what we we always say. It's like an Egyptian, hamburger helper, you know, casserole. So it's it's yeah. It's really good.Stephanie:Even down to, like I don't know if you guys ever have had rice aaroni, but it was like a combination between rice and pasta, and you sauteed it just like you did with the orzo to get the color on the pasta. So it was just really it it was a delicious recipe. The other thing that we did that will surprise you maybe is I was trying to think about how to take what I learned from you and your book and the way you cook and make that kinda my own too because I think that's so much of what you inspire people to do. So I took the marinated tomato, and creamy whipped feta dip that we made on the show with you, and I took all those same ingredients literally to the letter, but we made a pasta bake with it.Radwa Elkaffas:Oh, that sounds delicious.Stephanie:Yeah. So you'll see that on the episode. We made it and we made it into, like, a pasta bake because when I was looking at the recipe that you guys made when we were in your kitchen, I was like, oh, this is kinda like that feta where the roasted tomatoes. And so that's the surprise for you that you'll see that we just took your dish and all the ingredients. It was very fun to and it was interesting too because, Michelle, my producer, she was like because she loved your dip so much. And then she was like, and it's so weird that this is the exact same ingredients, but the flavor profile is so different.Radwa Elkaffas:Changes everything.Stephanie:Yeah. And maybe just the roasting of the tomatoes too and the heat and the pasta because that was the one thing we did add. But it was really fun to think about how to take a recipe from your book, but kinda, like, just twist it with all the same stuff. It was fun.Alia Elkaffas:Yep. Awesome. Yeah. And that's what we love to do. We love taking these just these simple ingredients and just turning them into something amazing. You know? You don't need like, you don't need anything crazy and any crazy ingredients, and you could just make something that's really good and with simple ingredients.Stephanie:Yeah. I think that's why we really liked your recipes that also, we made a beautiful chicken dish. Do you wanna describe the chicken dish that we made?Radwa Elkaffas:Oh, that's sassy chicken and potatoes? Yes. And that's the thing. Like, we are busy moms who don't really have a lot of time, so we're always thinking, okay. What can we do that's just easy, delicious, and you could just throw it together. Literally throw everything into the baking dish, make your, marinade, and throw it together and pop it in the oven. So you could do it the night before, so it's a great make ahead, or you can make it the same day, but really just getting those flavors to infuse overnight is awesome. And who doesn't love having dinner the day before? So all you have to do is throw it in the oven when you're ready to eat it is exactly what we love to do.Stephanie:How many days a week do you okay. Let's just back up a second. You guys have I think we determined it was 8,000,000 followers over all the platforms. How many days a week do you actually spend together creating content versus the marketing and the managing of the content?Radwa Elkaffas:I think this that's the beauty of having 2 of us is we do a lot of divide and conquer, which really helps us a lot, and it alleviates a lot of pressure off of each other. There's things that we obviously have to do together, like our end shots. Or if we're filming, like, a recipe clip that we're actually in, then we have to be together. I think we just kinda take it week by week because maybe we have, like, a high sponsored week that we have to do our sponsors, or if we have a lighter week, or we, you know, are going on vacation and we need to film as many as we can so we can have a little bit extra, content. I think we just kind of take it week by week.Stephanie:When you look at your content calendar, how far in advance do you go, or do you just do it week by week?Radwa Elkaffas:I mean, I would love to say that we're the most organized, sisters ever, but we're not. We really just kind of sometimes we wing it. Sometimes even we don't recipe test the recipe. We're like, okay. Let's just try this, And sometimes it is a 100% fail and it does not work. And other times, we're like, we nailed that. Like, it is absolutely amazing, and then we get super excited. Sometimes those are our best recipes when it's just spur of the moment.Alia Elkaffas:I I was gonna say sometimes we have this, like, master plan. Oh, we're gonna make x y z today. It's gonna be great. And all of a sudden, we're in the middle of making it, and it turns into something a 100% different, and and we just we just goStephanie:with it.Alia Elkaffas:You know?Stephanie:Yeah. It's so fun. And the styling of the book, what I noticed when I was at your home is you both have a similar style, but your homes are very curated and full of beautiful art and beautiful flowers, and you have a a real, statement color palette. And that kinda translates to your work online and the book. Have you always been like that since you were little kids? Oh, you're both matching. You have all the perfect lips, the perfect hair, all the stuff.Radwa Elkaffas:You know, it's so funny. Like, our favorite color is really black and white. Like, it's not just something that we created for our brand. It is it's legit what we love. We love black and white. When we went through our brand and what we wanted it to look like, it was okay. How are we gonna incorporate this into our brand? Because what we like at home, this is what we do at home, and we also love it in our clothes. So it's not just we like black and white, and I I this might sound a little crazy that we love black and white and everything, but we do.Radwa Elkaffas:So it ended up being that we love it at home. We love it in the book. We love it in online. Like, it's just so it's it's just part of our, Food Dolls identity at this point.Stephanie:Can you remember the first thing you guys ever made, like, by yourselves just, like, as a kid? Or, like, did you have a first cookbook? Or do you remember just, like, that first thing you really made?Alia Elkaffas:I would I'm pretty sure the first thing we probably ever made together was probably baked cookies. You know? Like, just straight up cookies or a box of brownie mix or something.Stephanie:Totally. That is and, it was always like cookies or brownies because it was kind of a one bowl situation. Right? I didn't wanna make a mess with your mom. Is there a recipe that you feel like, a, gets a lot of attraction, but, b, like, really represents you? It's like, this is the one that we feel like is our statement.Radwa Elkaffas:Wow. That's a really good question. Okay. I will say this. Our most popular recipes are the most shocking that we would have never guessed that these are, like, the most popular recipes. We did, a a baked spaghetti that went absolutely crazy. Would we have thought that that was gonna be our number one recipe on the website? No. We love it, but people went crazy overAlia Elkaffas:it. Yeah.Radwa Elkaffas:So crazy. And it was it's just really shocking to us. But I think we kinda came to the conclusion is our top recipes are, like, the simplest, easiest. Like, you've got these recipe you've got these ingredients in your pantry. So all you have to do is throw it together, and I think that's what always wins.Stephanie:Yeah. And it's always surprising, like, the ones that get the most traction, and you just think like, wow. That's weird. Like, one of mine is this chao chao relish that they bake usually in the south, and I always have green tomatoes that I garden with. So I ended up just having to kind of make this thing, and it's, like, always in the top three. I don't know who's clicking on that recipe that much, but people are. It's weird.Alia Elkaffas:Yeah. It's funny how that works. It's just what what you think is gonna like, people are like, oh my god. This is so good. It's the opposite, and it's like something that, you know, is the most, like, and simple and basic. And you know?Stephanie:When we talk about your Egyptian heritage, and I asked you guys about this when we met, What is it specifically, like for instance, when we were doing the Orzo bake, they the the producer asked, she was like, what do you think about this makes it Egyptian? And I was, like, saying the flavor profiles and the types of ingredients that we use. But is there something that you feel like is uniquely Egyptian that you bring to the party?Alia Elkaffas:That's a really good question. So I'd say a lot of the dishes in the book are not necessarily, like, true Egyptian. It's got, like, some fusion to it with, like, Mediterranean flavors. And a lot of the, like, the real traditional Egyptian recipes might be a little bit more intricate, so we were trying to simplify it by using some of those those same flavor profiles, but not necessarily doing it step by step like our mom would do our aunts or grandma. You know?Stephanie:One of the ingredients in the casserole that we made was tomato paste, and you cooked down the tomato paste. But that like, when you think about tomatoes in warm climates, you know, the flavor is so intense and so concentrated, and you do kinda get that from a tomato paste. I hadn't really thought about that before.Alia Elkaffas:Yeah. That's very true. And we do have a lot of dishes that are very tomato based as well.Stephanie:Yeah. I love it. Okay. So when you guys are, like, absolutely exhausted and the kids are driving you crazy and it's 6 o'clock and you have to put something is there, like, a go to meal for each of you?Radwa Elkaffas:I'm, like, thinking about it because I'm like, okay. There's a lot. I feel like our like, the chicken and potatoes, I think, for sure, to just kind of throw together. But I really do love that to sit overnight. But if I'm, like, in a pinch, I will say the kids maybe sometimes eat something different than I do, because they're so picky. Like, I have a 4 year old, a 9 year old, and one wants, you know, quesadillas, and the other one's, like, fighting me on the chicken and potatoes and rice. Like so I would say that what it's always 2 different things. I'm not even gonna lie about it because they they drive me absolutely crazy about getting them to eat everything all at the same time and and the same thing.Radwa Elkaffas:So I would say for me, it would be the chicken potatoes. For them, it would definitely be some sort of pasta. And we love 1 pot pastas because you can have it ready in 15 minutes, and we have so many 1 pot pastas in our book.Stephanie:Yeah. You do have a lot. I tried to make the dish as a 1 pot with the pasta already in the baking dish and make the sauce right in the pan, but I couldn't get the right ratio of water to pasta. I made it twice, and the pasta kept coming out a little crunchy. So I'm done, and I just make I just made it I just boiled the pasta and did it that way and added it later. But I did try twice to get it, like because I kept thinking it would be so great if you could just do this all in the oven in the one pan. And maybe a different pan or a flatter pan, I could haveAlia Elkaffas:That could be. And it could be also the kind of pasta that sometimes makes a difference as well.Stephanie:Yeah. I should have tried an orzo, but I had a penne. So yep. Do you when your kids are, like, picky like that, do you feel like, okay. No, kids. This is what I made. This is what we're eating. I'm not a short order cook.Stephanie:Or are you more lax and you're like, just whatever we're eating, go ahead. Eat it as long as you eat.Radwa Elkaffas:I would have to say I kind of started, especially with my kids, learning how they are, and I don't care if I make the same thing every single week if I know they're gonna eat it. Why am I gonna sit here and fight every single week to try to get them to try new things? Because I I see I see Alia as, like, the perfect examples because my kids are younger. Hers are older. So now they're starting to eat anything. So I know hopefully, eventually, they'll get there, but we're in this, like, little phase right now where I'm trying to just get them to eat. I just want them to eat. I don't care what they eat. I just want them to eat the dinner.Radwa Elkaffas:So I will make the same things over and over and over again because I know they like it, and I know they'll eat it. SoAlia Elkaffas:I was gonna say a lot of times, like, even, like, for example, we do have, like, a southwest salad in the cookbook. So what I'll do instead of assembling it altogether as a salad, I kind of keep it some of the components separate so all the kids could kind of grab what they do like and what they don't like. So that way, it's like it feels custom to them versus, you know, making it putting everything together and forcing them to eat it as is.Stephanie:That's smart. It's like the Chipotle method. Right? Giving them choices. Yep. I I do think too, like, we spend a lot of time worrying about stuff that's probably not super consequential in the grand scheme of life. Kids are gonna eat, you know. Sooner or later, they're gonna eat. Sooner or later, they're gonna develop their palate whether, you know, they were part of the clean plate club or not.Stephanie:It feels like kind of a weird thing to worry about looking back on my childhood and how much time and struggle there was about, like, what you ate and you couldn't leave the table till you ate it and just kinda dumb. When you think about social media with your kids, I noticed that we don't really see your kids. Is that intentional, or how do you feel like you want your kids to show up as, teenagers and young adults in this profile of their moms being so famous?Alia Elkaffas:Yes. That is a great question. So we purposely, we do not put our kids on social media, and we have very, very little images of images of them anywhere just to protect their privacy as well. You know? And it's like once stuff is out in social media, once it's out in the world, it's out there forever. So, yeah, we choose to keep them up.Radwa Elkaffas:Sure that they have that decision later. You know? Like, it will not come back at us. Like, why did you put me on there? You know? Have that choice later. And so now we're gonna be mama bears and just protect them.Stephanie:I think too we're seeing, the social media I guess Facebook just turned 20 recently, which is hard to believe. But when it first came about, you know, like, we were just on it, and it was new, and it was exciting, and we didn't really think about the big picture. And I think now if I had my daughter's 25. So if I had it I made her wait till 13. And if I had to do it all over again and I was in this day and age, I definitely would I might get my kid, like, a flip phone or something terrible that they can only call me on, but I would have waited because I do think social media adds an element to young, kids' lives that maybe they don't need or aren't ready for it until later.Radwa Elkaffas:Absolutely. A 100% agree with you on that.Stephanie:How do your parents feel about your business?Radwa Elkaffas:I think it took them such a long time to fully understand it.Stephanie:It's probably soRadwa Elkaffas:weird. Grasp what we what it is exactly we are doing. But I we know that they're so proud of us and super excited to see us do this and, you know, especially mom, you know, she was a really big influence for us growing up and in in the cooking world. So we love making them proud.Stephanie:Do you have anxiety about, like, keeping up or, like, always being on the churn? And what do you do for, like, self care?Alia Elkaffas:Oh, that's a great one. Yes. I'd say we do have definitely have the anxiety, but we try to we always talk each other down, calm each other down, and just know that, you know, just talk things through together. But and I'd say probably self care. We like to work out just to kind of, you know, really get the release those endorphins. You know?Radwa Elkaffas:And we we actually do yell at each other, like, stop working. You need to stop working. Stop looking at your screen. Put your computer down. Stop doing this. We do that all all the time to each other.Alia Elkaffas:Yep.Stephanie:What are your favorite types of workouts?Radwa Elkaffas:I would say lifting and walking.Stephanie:What was lifting and walking?Alia Elkaffas:Yep. Same lifting, walking, and, you know, doing some sort of cardio.Stephanie:Yeah. And you have kids too. So you're probably trying to fit it in when you can. And it's hard to, like, go to a structured gym and do all that when you've got a lot of family at home and, a structured gym and do all that when you've got a lot of family at home. And how do you feel about working from home? And does that work for your schedules? Or do you ever visualize, like, someday having an office where you have all your production stuff? AndRadwa Elkaffas:I I love working from home because of the flexibility and having everything at home where you could quickly just, but it it's definitely a challenge to disconnect sometimes because work is home, home is work. So it's hard to, like, break the 2 apart. But it's nice that we have 2 houses. So if we need a break from 1 house, we go to the other one.Stephanie:Yeah. That is nice. Like, just it because it can just feel so much like, oh, you're just in your house all the time doing all this stuff.Alia Elkaffas:And it's it really is hard to disconnect. So it's not like we try to have work hours, but it's like it's almost impossible. So, like, we'll work, and then we'll take a break, even run kids' activities, come back, finish working. So it's like it feels like sometimes it's like a nonstop cycle. But, yeah, that's when we have to put each other in check, say, get off and go take a break.Stephanie:Yeah. Okay. Switching gears, what is your and each of you can have a separate answer, of course, but what is your, like, most used kitchen utensil or gadget or thing that, like, you could not live without?Radwa Elkaffas:Air fryer.Stephanie:That was so fast.Radwa Elkaffas:Absolutely. I have to suck at her on.Stephanie:Yeah. Yep. Really? I I use my air fryer so rarely. It's in the garage. Like, do you use it every day? What are you doing with it?Radwa Elkaffas:Every single day. Like, there is not a day that goes by that I don't use that.Alia Elkaffas:Really? For reheating things, for making things. We actually do have some instructions in the cookbook. Like, if if you wanna make this recipe in an air fryer, how to do that. But it just makes things so much easier even if, like, the kids wanna make chicken and fries or something. You know? It crisps it up perfectly, and it feels like you're eating it, you know, freshly, like, deep fried. You know?Stephanie:Alright. I'm gonna have to get my air fryer out of the garage and give it another try. I just I don't know. It's like, and I have a convection oven too. So I think the convection oven does the same thing, but I don't have kids, so maybe that's different, you know, just the speed and convenience of it being right on the counter like that.Radwa Elkaffas:And you mentioned what we do on there. And, honestly, like, even we do, like, French toast. Like, if you wanna make French toast, you can throw your French toast in there. Or if you make a marinated chicken, just throw it in there, shut it, and it's done in no time. And you don't have to worry about a mess.Stephanie:Yeah. And it goes faster too. You guys will be on a book tour, I'm imagining. Is that all coming together, and how is that feeling?Radwa Elkaffas:It's exciting. Super excited to do that. That's gonna be end of February, beginning of March. We have we're stopping at 5 different cities. So we're really excited about that.Alia Elkaffas:And our last office is gonna be here in Minneapolis.Stephanie:So we're gonna so great. Do you know where you're gonna be or what you're doing yet?Alia Elkaffas:We're gonna be at the Barnes and Noble in Edina. So that'll be where I don't think we have a confirmed time yet, but that'll be on March. It's a Sunday, March 2nd, I believe.Stephanie:Alright. Well, when you know, just let me know, and I'll make sure and share it. It's been super fun just chatting with you guys. I knew just from kinda following you that I like, oh, I'm gonna like these girls. But really, honestly, it was, like, one of my best days. And I just so proud of you, and I feel like you know, how you you meet people and you want them to be successful or you're so proud of their success? That's how I feel about you guys. You really work hard, and you've really earned, everything that's coming your way. And I think the book's gonna be amazing, and it was just it's been fun to just be a little tiny, tiny part of the journey for a second.Stephanie:It's been a blast.Radwa Elkaffas:Thank you so much. And, honestly, your energy that you brought to that table last week was everything. You made us feel so good, and we we we felt like a $1,000,000 after you left. So thankAlia Elkaffas:you for having me. So honored to have gotten to work with you, and now we get to be friends and Yes.Stephanie:I'm I'm actually I just I'm planning, I I I booked a do you know, a Khmeran feast at Vinay? And I've had one for a while, and so I was like, oh, I wonder. Maybe I'll do a gathering of, like, food ladies just to do something fun and different.Radwa Elkaffas:Yeah.Stephanie:Alright, you guys. Your book's gonna be great. Keep me in the loop. I'll keep you in the loop if anything fun's happening. And just thanks for being taste buds.Radwa Elkaffas:Awesome. Thank you so much.Stephanie:Alright. We'll see you soon. Bye. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Nuestro maestro cocinero, Xabier Gutiérrez, nos prepara un apetitoso plato de temporada...

You will be raiding your vegetable garden (or the farmstand or produce department) when you make this soup! And it is the shopping that takes the time. The soup itself is a breeze to put together. If you have homemade chicken broth, by all means use it. Otherwise, choose a good-quality canned broth, not too salty, so that the flavor of each of the many vegetables shines. And while we would like to suggest reserving this for the next day it is vegetable soup, after all, we don't recommend it. The orzo becomes waterlogged, and the vegetables are no longer al dente, either.

Christine cooks a hideous chicken meal for dinner. Jay still wants to dance but is afraid. Bob finds a gluttonous diner. A camper sends a song for Jacob created with A.I. Some people still pee at a urinal with their pants all the way to the floor. *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to new episodes ad-free and a whole week early.

Orzo pasta...beef tartare...cookies and cream ice cream. Never has a meal turned stomachs more, and yet it's not even close to the biggest ick discussed on this week's episode about Brynne Weaver's murderous romantic comedy (yes, you read that right), Butcher & Blackbird.  Magda and Lindsay welcome special guest Ashley, one of the hosts of the Book Talk Babes Podcast, to discuss this delightfully demented love story.    Email us!  Literally Books Website Literally Books Instagram Magda's Instagram Lindsay's Instagram Literally Books YouTube Literally Books TikTok      

Anne talks through a low prep one pot dinner, baked chicken and orzo with pesto. Using jarred roasted red peppers and store bought pesto, this comes together quickly and is hands-off once you pop it in the oven. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 2 chicken breasts (approx 1 lb) Dairy: 1/4 cup feta cheese Inside aisles: 1 can chicken broth, 8 oz orzo pasta, 6 tbsp pesto, 1 roasted red pepper (half a jar) Seasoning/oil: 1 tbsp avocado or canola oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder

Wisconsin's Julia Orzoł joined me before the highly anticipated matchup against the top-ranked Texas Longhorns. In this episode, Julia opens up about her journey battling through early-season injuries, how she's stepped up her game, and the unique experience of having a fellow Polish teammate on the Badgers squad. --- Support this podcast: https://podcasters.spotify.com/pod/show/jon-arias/support

Lynne's kids are all back in school, Kathy's oldest is back to TCU and LAUSD started back for Nancy's kids so the girls discuss glows and grows around back to school. From a fourth grader to a returning college sophomore.Also, Nancy shares what happens when teenage boys are unsupervised at soccer practice and someone brings clippers.What's For Dinner:One Pot Cajun Chicken and Orzo from Damn Delicious.We want to hear your comments and questions! Send an email to 3lfpod@gmail.com or leave a comment on our Instagram @3lfpod and be sure to follow us on our YouTube page www.youtube.com/@threelilfishes

This week Zorba and Karl look at the health benefits of cold showers, and they discuss new research focusing on the potential harms of antipsychotic medicines. Plus, they share a […]

This week Zorba and Karl look at the health benefits of cold showers, and they discuss new research focusing on the potential harms of antipsychotic medicines. Plus, they share a […]

We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration. Plus, New Zealand chef Monique Fiso teaches us about Māori cuisine, Dan Pashman shows us how to make better pasta salad, and we make Shrimp, Orzo and Zucchini with Ouzo and Mint. (Originally aired June 17, 2021.)Get this week's recipe for Shrimp, Orzo and Zucchini with Ouzo and Mint here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

St Georges School Class of 2024 - Liam - Greek Lamb with Orzo!

In this episode of Family Feeds, you can cook along with food writer Georgina Hayden as she makes two dishes in one - Garlic Prawns with Courgette Orzo - for artist Babak Ganjei.For this cook-along recipe you will need (serves 4):400g baby courgettes2 tbsp olive oil2 shallots300g orzo1l vegetable stockSea salt and freshly ground black pepper80g unsalted butter4 garlic cloves400g raw large king prawns (veins removed ideally)1 tsp sweet smoked paprika1 lemon½ bunch flat leaf parsleyYou can find more on Georgina Hayden via her Instagram @GeorginaHayden or at the Family Feeds Substack https://georginahayden.substack.com/.Georgie's brand new cookbook Greekish is published on 25th April, you can pre-order your copy here.Follow Babak on Instagram @babakganjei, or check out his website http://www.babakganjeiworks.com/.This episode was produced and edited by Matt & Scott at PodMonkey.Family Feeds is a PodMonkey Production. Hosted on Acast. See acast.com/privacy for more information.

Get Carleigh's New Book here: https://www.amazon.com/shop/chefaj/list/1GNPDCAG4A86S?ref_=aip_sf_list_spv_ofs_mixed_d If you pre-order you can get the bonuses here now: https://scrappycookbook.com/ PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Carleigh Bodrug Bio - Founder of PlantYou: With more than 7 million followers between her social channels, Carleigh Bodrug of PlantYou is a New York Times Bestselling cookbook author and self taught plant-based content creator, famous for her simple take on low waste and vegan recipes. She has been featured in the Rachael Ray Show, Good Morning America, Business Insider and KTLA news for her “scrappy cooking” and viral vegan creations. Along with producing weekly cooking videos and recipes, Carleigh also runs a digital meal planner, all with the goal of helping people eat more plants in an easy and approachable way. Cookbook Link: https://scrappycookbook.com/ Website: plantyou.com IG: instagram.com/plantyou Tiktok: tiktok.com/@plantyou Facebook: facebook.com/plantyoublog

Chef Annie heeft een topper van culigoeroe Alison Roman, een pasta gerecht met chorizo én gehaktballetjes die je aan de Billy doen denken.Het menu van deze weekOrzo met geroosterde paprika en chorizoDillige bonenstoof met kool en gebakken uitjesZweedse gehaktballetjes met aardappelpureeEen productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Chef Annie heeft een topper van culigoeroe Alison Roman, een pasta gerecht met chorizo én gehaktballetjes die je aan de Billy doen denken.Het menu van deze weekOrzo met geroosterde paprika en chorizoDillige bonenstoof met kool en gebakken uitjesZweedse gehaktballetjes met aardappelpureeEen productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista

Welcome to another episode of Spooky Gay Bullsh!t, our new weekly hangout where we break down all of the hot topics from the world of the weird, the scary, and issues that affect the LGBTQIA2+ community!This week, we cover: revisiting the Roman Empire through a queer-affirming lens, what seems to be the most avoidable murder we've heard of in a while, an inaugural Horse Report from the sky, Omagh's hum has got folks stumped, and a potential zombie outbreak in Yellowstone.See you next Friday for more Spooky Gay Bullsh!t!Join the Secret Society That Doesn't Suck for exclusive weekly mini episodes, livestreams, and a whole lot more! patreon.com/thatsspookyGet into our new apparel store and the rest of our merch! thatsspooky.com/storeCheck out our website for show notes, photos, and more at thatsspooky.comFollow us on Instagram for photos from today's episode and all the memes @thatsspookypodWe're on Twitter! Follow us at @thatsspookypodDon't forget to send your spooky gay B.S. to thatsspookypod@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What do we have? Things! How many of them do we have? Three!    Olivia's Things What you do on a ‘life catch up' day The year 2013 (sparked by this article in Glamour) Everything showers   Becca's Things How do you unwrinkle clothes (here's a link to Becca's travel steamer)  Weeknight dinner recipes (Becca's current recipes include One Pot Garlic Shrimp and Orzo and Turkey and Ricotta Meatballs From Julia Turshen, and Olivia loves salmon bowls and Basically Spaghetti Pomodoro) Workout routines    Becca's Everything Shower Olaplex Mask Briogeo Don't Despair Repair mask  Crepe Corrector Lotion   Olivia's Everything Shower Davines Nounou Hair Mask Necessaire Body Scrub Necessaire Body Serum  Necessaire Lotion    Obsessions Becca: Target All in Motion High-Rise Flex Workout Shorts   What we read this week! Becca: You, Again by Kate Goldbeck (out Sept 12) Olivia:    This Month's Book Club Pick - Family Lore by Elizabeth Acevedo (have thoughts about this book you want to share? Call in at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com)   Sponsors Prose - Take your FREE in-depth hair consultation and get 15% off your first order at Prose.com/bop.  Better Help - Visit BetterHelp.com/BADONPAPER today to get 10% off your first month.   Join our Facebook group for amazing book recs & more!  Subscribe to Olivia's Newsletter! Preorder Becca's Book!  Like and subscribe to RomComPods and Bone Marry Bury! Available wherever you listen to podcasts.  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection.   WHAT's Cookin?: -Made pizza yesterday, Chicago-style thin crust with various toppings such as house-made Italian fennel sausage, (used up the last bit of ground pork I had), sauerkraut, aged and fresh mozzarella, banana peppers, parm cheese, and olive oil. Tasted great…the dough is quite unique as it's very low hydration and super thin and left uncovered so it because almost leather-like and dry, and cooks up crisp. FOOD INDUSTRY AND HARVEST NEWS: Raw milk is legalized in more states, add North Dakota and Iowa to the list. It is an exciting development to see an increasing number of dairies legally selling raw milk. Raw milk, which is milk that is not pasteurized or homogenized, has gained popularity in recent years due to its numerous health benefits. Supporters argue that raw milk retains its natural enzymes, vitamins, and beneficial bacteria, making it easier to digest and boosting the immune system. Additionally, raw milk is believed to contain higher levels of nutrients, such as Vitamin C, D, and B6, as well as minerals like calcium, magnesium, and iron. Many consumers also appreciate the rich and creamy taste of raw milk, as well as its potential to reduce allergies and intolerances. However, it is important to note that there are still concerns regarding the safety of raw milk, as it may harbor harmful bacteria, such as E. coli or Salmonella. Thus, those interested in consuming raw milk should ensure that it comes from reputable dairies with strict quality control measures in place. TODAY'S MAIN TOPIC: Cold Food For Dinner Since we're in the middle of the hot summer I suggest having a larger meal during the day and lighter foods at dinner time. When I was a kid, summertime dinner often was antipasto platter and included such things as sliced deli meats and cheeses, tomatoes, pickles, potato or macaroni salad, and fruit salad. The idea was not to heat up the house and to have cooling foods. Recently we had fruit and yogurt for dinner; a large bowl of homemade yogurt with sweeteners such as honey or maple syrup and a selection of fruits to add to the yogurt. Similarly, foods like quiche and salad, or soup and a sandwich can be tasty for dinner on hots nights. Here are a few more ideas to kick around: Orzo salad with rotisserie chicken Panzanella salad; bread cubes, salted tomatoes, herbage, simple vinaigrette, pecorino cheese or some really great ricotta salata Tuna or chicken salad stuffed avocado Tuna salad with cucumber, tomatoes, chip peas, onions, and marinated artichokes Nicoise salad; tuna, cold green beans, avocado, potato salad, hard-cooked eggs tomatoes, w mozzarella, olives, cucumbers, and simple olive oil vinaigrette, feta cheese Homesteading Psunami: Check out Perma Pastures Farm-Billy, William and Michele PRODUCT RECOMMENDATION: Pro One Water Filter We decided to get another water filter after we scraped the Berkey and then spent 5 mos with a pile of shit from Acqusana. We always wondered why some much scale came through our Berkey, calcium deposits, etc., and the fact that they had no real water quality testing and we also had the plastic version started bothering me as I learned that plastic does indeed leach. I then ordered a model from a company called Acquasana, they make under-counter and whole house systems with lab test results which I liked, I bought the countertop model with half gallon capacity, HUGE mistake, we were filling that damn thing 3-4 times per day. Since our switch in late July we have been very happy with the Pro One system, the packaging, system itself, water quality, looks, and performance is spot on.

Join Corrie Perkin and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 270 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show Corrie and Anna share some of their favourite Winter Warmer tips from weekend getaway spots, wardrobe essentials and ways to keep warm. In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th. Plus Myles shares some wonderful tips for storing wine even if you don't have a wine fridge or cellar. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. BSF for Red Energy The Book Binder of Jericho by Pip Williams The Dictionary of Lost Words by Pip Williams also recommended The Anniversary by Stephanie Bishop Yellow Face by Rebecca Kuang Bank of Dave – now screening nationally at selected cinemas Funny Woman on Foxtel Pandore on SBS on Demand Total Control on ABC iView  Chicken in a Pot with Lemon and Orzo by Nigella (recipe HERE ) Sweet Winter Slaw by Yotam Ottolenghi (recipe HERE note - Anna doesn't use the mango or papaya) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Learn more about your ad choices. Visit megaphone.fm/adchoices

  On this episode of the Absolutely Not Podcast, Heather is back from her shows in Dallas with a hangover and general marital agitation. She is trying to save her Jute rugs from being destroyed by Mac, while also trying to train Jeff. She hits the hotline to answer questions such as "What if I called a man I slept with, Orzo?" And "how should I  feel If a stripper had the same perfume as me?" That and more!    Episode Sponsors:   Head to Squarespace.com/absolutely for a free trial, and when you're ready to launch, use OFFER CODE: ABSOLUTELY to save 10% off your first purchase of a website or domain.   Control Body Odor ANYWHERE with @lumedeoderant and get $5 off of your Starter Pack (that's over 40% off) with promo code ABSOLUTELY at LumeDeoderant.com/ABSOLUTELY   Produced by Dear Media

In this week's episode we focus on one of the top challenges my weight loss clients face - overeating! We'll break down the 4 reasons why we do it as well as practical tips for working through it. We also discuss internal vs external accountability and why both are important to reaching your goals. This week's recipe is Spring Minestrone Soup with Orzo.

Andrea Carla Michaels and Christina Iverson have devised a COZY Tuesday puzzle, with just the right HEFT, never a BORE. We enjoyed the crossing of 32D, They're made by doing jumping jacks lying downs ", SNOWANGELS, and 35A, "Band on the Run" band, WINGS; and 51D, Decimal measuring system, METRIC, and 53A, Opposite of well done, RARE, the latter representing the chances that the former will become widely adopted in the US! All in all, we consider this crossword a genuine 48A, Hit the jackpot, WIN.Today's crossword? Solved? You can see it all, as well as photos of the constructors,  right here.Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Today's recipe is Easiest Italian Wedding Soup.Here are the links to some of the items I talked about in this episode: #adMicrowave Safe BowlStock PotCutting BoardChef's KnifeSoup BowlsLadleThis episode was originally published in March, 2022. Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

On this new bonus episode, Millie and Danielle discuss seeing CATS in the theater, the shittiness of EMPIRE RECORDS, and a Magical Bitches FMK.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Heidi and Ellen take questions from Nicole and Haley. Nicole has been an educator for the past 15 years as both a teacher and an administrator. She recently resigned from her job mostly because of her disenchantment with the system, especially after COVID.  She is looking for something new that will fill her soul and feed her family (5:23). Haley is just coming off of an intense period of caretaking for a family member. She is having trouble figuring out what is next for her career-wise.  Nothing feels right. She is longing to build a career doing meaningful and fulfilling work, she is just not sure what that is (15:02). Heidi and Ellen talk about the last two episodes of Station Eleven and the Hulu series The Split. As an added surprise Ellen talks about recipes and the yummy soups she has made this past week, including Chickpea Stew with Orzo and Mustard Greens and Creamy Cauliflower Soup with Rosemary Olive Oil. Bon Appetit! (25:53)  

This episode's food selection is from DeNuzzo's Deli Located at 126 W Main St, Bridgeport, WV. Open M-F 10:30 AM-7 PM, Sat 10:30 AM-4 PM. Here's what we ordered: Matt: London broil sandwich with horseradish cheddar, antipasto salad with house vinaigrette Kelsey: Fire roasted prosciutto with charred shallot aioli, unstuffed cabbage soup Shared: Charcuterie tray of assorted Italian meats, cheese, olives, balsamic glaze; Orzo pasta salad The Creeps talk about being won over if you hand them free salty meats, and that they're not huge fans of pasta salads but they will tear up any other salad. They also talk about poisoning pickles. Kelsey tells the story of a love triangle, a tent on fire, and several shooting murders that occurred in Northern California in the summer of 2022.

It's time to in love with the fresh, earthy flavors of winter and new recipes from Maria Liberati! No matter what the season, you'll find an incredible story and recipe in - "The Basic Art of Italian Cooking Diaries: Seasons!" This week, Maria shares a fantastic, easy recipe for an impressive Orzo Pasta with Shrimp and discusses the Cook Islands, culture and more with author Randy L. Slapnicka. Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message

Today, my forever friend, Jacqui and I speak of friend formation, and tell of our intentional and purpose driven fun times and how it has shaped us. Such fun. Hope it encourages you.

On Thursday's Morning Focus, ‘Taste of the Week' returned with Paul Knapps. Paul has been a firefighter for 35 years while he also enjoys a love of cooking which has resulted in him being known as ‘The Firefighting Chef. This week, Paul joined Alan to discuss his latest recipe for minestrone soup which provided listeners with the perfect winter soup bowl to keep warm. Recipe: A good glug of olive oil 1 medium onion, chopped 2 medium carrots, peeled and chopped 2 celery, sticks chopped 2 tbsp tomato paste 1 tbsp smoked paprika A handful of each chopped seasonal vegetables like potatoes, butter nut squash, courgette, aubergine, butternut squash, green beans or peas all work , it's a good one to clear out the fridge 6 cloves garlic, pressed or minced ½ teaspoon dried oregano 2 x can of diced tomatoes, with their liquid (or 2 small 15-ounce cans) 750ml of vegetable stock , you may need to add a little more About a mug full of Orzo or any pasta you have or like seasoning 2 bay leaves 1 can cannellini beans, rinsed and drained A big fist of baby spinach, chopped kale 2 teaspoons lemon juice at the end Freshly grated Parmesan cheese, for garnishing (optional) Method: Warm the olive oil in a large cast iron pot or just a pot will do over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. Add the seasonal vegetables, garlic, paprika, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. Pour in the diced tomatoes and their juices, stock. Add the salt, bay leaves. season generously with freshly ground black pepper. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you'd like.

Please welcome to the DISH dining-room floor… Aljaž Škorjanec and Janette Manrara! For eight years, this Strictly Come Dancing husband and wife team waltzed across our TV screens, with the adoring eyes of the nation upon them. Having both taken the decision to step away from Saturday nights, Janette now co-hosts Strictly Come Dancing: It Takes Two with Rylan, and Aljaž has been working on their brand-new stage show. You can catch the couple on their tour, A Christmas to Remember, where they will be dancing to songs from the golden age of Hollywood as well as Disney classics. Tickets are on sale now. Angela prepares a one-pot paprika chicken & orzo bake, with peppers, onion, garlic and black olives - all the flavours of a Cuban dish to honour Janette's heritage. And to satisfy Janette's obsession with bananas, Angela serves a maple and cinnamon banana dessert with walnuts. In this episode we learn what Aljaž and Janette are like in the kitchen, hear how the couple ended up living at Craig Revel Horwood's house and the real reason behind Aljaža's decision to leave Strictly. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your questions (and especially any Christmas dilemmas) to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

Here's everything you need to know about the versatile, rice-shaped pasta.

Here's everything you need to know about the versatile, rice-shaped pasta.

Disney Genie+ will now cost you more at Walt Disney World and Disneyland ResortTo manage demand for Disney Genie+, Disney is has switched to a variable pricing model, but in our opinion the price still is not high enough to curb demand.At Disneyland Resort, Disney Genie+ now costs $25 per day when purchased in advance as an add-on with a new ticket or vacation packages. Single-day purchases through the Disneyland app will start at $25 per day, and may vary by date, based on demand. WEB SLINGERS: A Spider-Man Adventure at Disney's California Adventure Park is now part of Disney Genie+.At Walt Disney World Resort, Disney Genie+ will also vary in price based on the date you're visiting. Prices may be lower on less busy days and higher during peak periods like Thanksgiving and Christmas. Prices are expected to range between $15 and $22 per day.--Some Great New Food is Now Available at Walt Disney World Resort HotelsDisney's Grand Floridian Resort & Spa Enchanted Rose has some great new editions. These include a charcuterie board, artisanal cheese selection, and hummus with tapenade, smoked paprika, and grilled pita bread. The Smoked Trout and Crab Dip features salmon roe, chive oil, and sesame seed lavosh combined into an elegant tasty dish. If you like caviar, this includes Siberian caviar, an egg yolk spread, crème fraiche, caper berries and brioche. Lastly, the Seasonal Flatbread is topped with artichoke, fig, ricotta, roasted garlic and watercress. Disney's Port Orleans Resort – Riverside  Boatwright's Dining Hall has expanded to include more authentic Cajun and Southern flavors to the menu. The Lowcountry Seafood Boil is a classic filled with shrimp, mussels, and Andouille sausage with corn on the cob and potatoes simmered in a spicy Cajun brother (it comes with a toasted baguette). The slow-roasted Blackened Prime Rib is topped with Cajun butter and served with classic mashed potatoes and seasonal vegetables.The Taste of the Bayou is an all-you-care-to-enjoy platter with hickory-smoked pork ribs, crispy Cajun chicken, smoked sausage, barbecued beef brisket, mashed potatoes, mac & cheese, roasted corn with Cajun butter, and seasonal vegetables.For a plant-based offering, try the Harvest Red Beans and Rice. This features red beans simmered with plant-based sausage, peppers, onions, and celery served over rice along with cornbread.For dessert you can choose between the Southern Cheesecake (a classic vanilla cheesecake with a bourbon-caramel sauce garnished with pecan-praline brittle), the plant-based Peach-Blackberry Cobbler (a classic peach and blackberry cobbler topped with blackberry sorbet), or the Mississippi Mud Crème Brûlée (a milk chocolate crème brûlée with a sablé breton cookie and fresh fruit).For the little ones, try the Row Row Oar Your Boat Sundae and Cookies and Milk featuring two house-made chocolate chip cookies.Rounding out all of these new offerings is a new cocktail – the Big Easy Whisky Sour. This drink combines Maker's Mark Bourbon, lemon juice, and pure cane sugar with a float of Fess Parker Big Easy Red Blend. At the River Roost Lounge they have a new plant-based dish and a signature drink. The Spinach and Artichoke Dip is a creamy new dip served with Cajun-dusted cornbread crostini. The French 75 is a fizzy cocktail made with Argyle Sparkling Brut, Hendricks Gin, fresh lemon juice and pure cane sugar. Disney's Port Orleans Resort – French Quarter The Scat Cat's Club – Lounge has a plant-based Sassy Sassagoula Sliders dish. This trio features BBQ jack fruit with slaw and fried pickles, fried green tomatoes with giardiniera and pepper jelly, and a ‘fish' cake with spicy rémoulade and arugula.Disney's Riviera Resort Bar Riva has a new Burrata Salad with heirloom tomatoes, fresh pesto and focaccia bread. The Salmon with Orzo is a seared salmon with Pomodroccio tapenade and lemon orzo. The Mushroom Arancini features risotto, mushrooms, cheese, and truffles with a house-made marinara.For dessert, the Molten Chocolate Cake is a new edition. It's a warm chocolate cake with a molten center, topped with a raspberry sauce and fresh raspberries.The Riviera also has a new signature sweet. The Riviera Signature Cookie bakes together semi-sweet chocolate chips, ground oats, California walnuts, toasted pistachios, dried cherries and flake sea salt. You'll this one at Primo Piatto. Disney's BoardWalk Inn  The Belle Vue Lounge has new signature cocktails and mocktails. The Orange Blossom Manhattan has made its debut at the resort. A holiday fan favorite, this beverage fits nicely within the year-round ambiance of Belle Vue Lounge. The Sparkling Hibiscus features Sorel Hibiscus Liqueur and sparkling grapefruit. The Agave Garden is a mocktail featuring Lyre's Agave Reserve and passion fruit green tea. --Fantasmic! is Coming Back to Disney's Hollywood Studios at Walt Disney World on November 3, 2022Disney has announced the return of Fantasmic! to Disney's Hollywood Studios as of November 3, 2022. As an added bonus, the show will include a brand new sequence..--More Merry Magic Coming This Holiday Season to Disneyland ResortThe holiday season festivities at Disneyland Resort take place between November 11, 2022 and January 8, 2023. Here are some additional details of what's in store. At Disney Festival of Holidays at Disney California Adventure Park, holiday festivities include Christmas, Navidad, Hanukkah, Diwali, Kwanzaa and Three Kings Day. New for 2022, Tina and The Sounds of Celebration perform holiday tunes with an uplifting repertoire of salsa, merengue, cumbia and rock Latino. Returning acts include the Mariachi Divas, Mostly Kosher, Blue13 Dance Company, Phat Cat Swinger and The Mistletoes, and the Disney ¡Viva Navidad! Street Party returns. Be sure to catch the character celebration “Mickey's Happy Holidays” and the magically merry rhythms of the Holiday Toy Drummers performing throughout the day in Disney California Adventure Park.  “World of Color – Season of Light” at Disney California Adventure Park and “A Christmas Fantasy” Parade and “Believe…in Holiday Magic” fireworks will be on select evenings at Disneyland Park.With MagicBand+ you'll be able to light up your Disneyland holiday experience in an all-new way this year. MagicBand+ will come alive with vibrations and colorful holiday lights during the nighttime spectaculars of “World of Color – Season of Light” and “Believe… in Holiday Magic” fireworks.Direct from the North Pole you can mingle with Santa Claus as he visits various locations throughout the Disneyland Resort including Critter Country in Disneyland Park, Redwood Creek Challenge Trail in Disney California Adventure Park and at the Hotels of the Disneyland Resort.Eat, drink and be merry at the Festive Foods Marketplace in Disney California Adventure Park, with a seasonal smorgasbord of multicultural cuisine across nine different kiosks. Visions of Sugar Plums is an all-new added marketplace where you will find sweet and savory bites. And don't forget, the Disney Festival of Holidays Sip and Savor Pass is a terrific way to sample your way through the day. The pass provides eight easy tabs that you can redeem for select food and non-alcoholic beverages at participating Festive Foods Marketplace kiosks and dining locations.Seasonal sweets and treats are always on the list throughout the Disneyland Resort.Disney California Adventure Park: Grizzly Peak Churro Peppermint Churro – Churro coated with crushed candy canes, drizzled with chocolate and vanilla sauce Lamplight Lounge Peppermint Donuts – Hot cocoa-dusted donuts with toasted marshmallow crème and peppermint-chocolate dipping sauce Festive Foods Marketplace Merry Mashups Esquites Carnitas Mac & Cheese – Esquites-style mac & cheese with carnitas, salsa macha, spiced puffed rice, freeze-dried corn and chopped cilantro Smokejumpers Grill Loaded Latkes -Traditional Latkes loaded with smoked brisket, topped with dairy-free horseradish cream and scallions Sonoma Terrace Mistletoe Mule – A holiday take on a classic mule cocktail with cranberry juice and agave, garnished with a sprig of rosemary and a Cape cranberry Disneyland Park:Red Rose Taverne Holiday Grey Stuff – Traditional Grey Stuff with a holiday twistDisney's Grand Californian Hotel & Spa: GCH Holiday Cart – Poinsettia Cookie To commemorate Diwali at the Disneyland Hotel, The Coffee House is featuring an Indian chai Archisha Tea on the menu through January 9, 2023.   Woody and Buzz Lightyear will be lending a hand with a holiday popcorn bucket, available for a limited time at select popcorn carts in Disney California Adventure Park, while supplies last. Mickey Mouse, Minnie Mouse and their pals will don their holiday finest and newest fashions in Town Square at Disneyland Park.  These festive new looks reflect this year's warm, vintage-inspired holiday celebration. In classic red and green, their holiday attire was designed in wintry textures and patterns such as velvet, chenille, herringbone and plaid, and accented with gold for a touch of sparkle. Returning this year is Holiday Time at the Disneyland Resort Tour, where this specially guided journey of Disneyland Park tells stories of Walt Disney and gives unique facts of how Disneyland celebrates the season, followed by setting sail on “it's a small world” Holiday. The 2.5 hour walking tour ends on Main Street, U.S.A., with a reserved viewing area of “A Christmas Fantasy” Parade where you will receive delicious holiday treats and a commemorative pin. For more information, pricing and reservations, visit Disneyland.com. --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Hearty and flavorful, our Sausage and Vegetable Soup is a great soup for a chilly fall day!

Giovanni Pernice glides into the Dish kitchen for a meal with Nick and Angela. The dancer and choreographer has been a professional on Strictly for seven years and took home the title and trophy with his partner Rose Ayling-Ellis in 2021. Fun fact: Giovanni holds the Guinness World Record for jive, kicks and flicks! He is currently on tour with his TV dad / big brother Anton Du Beke. Born in Italy in 1990, he celebrates Arancini Day (13th December) every year and proudly professes to making a mean cup of tea – which he only learnt how to do last year! Angela prepares a trio of carbs, whilst Nick lightens the load with an apple and elderflower spritz. Giovanni talks Sicily, Strictly, sign language and scarpetta. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes Find a transcript for this episode at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemma to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

Today's recipe is One-Dish Salmon and Orzo Bake.Here are the links to some of the items I talked about in this episode: #adShallow Baking Dish (like 11"x7" Pyrex)Microwave Safe BowlAluminum FoilInstant Read ThermometerThis episode was originally published in January, 2022 as Episode #91.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

In Episode 002 Mediterranean Shrimp Skillet: Susie shares this easy 30 minute, one pan dinner that is JAM PACKED with flavor! Orzo is cooked in a tomato base with herbs, garlic and shallots. Then shrimp, feta cheese, kalamata olives and basil are added for a flavor punch. Full Show Notes: https://momsdinner.net/episode-002-orzo-shrimp-skillet/ Recipes Mentioned:  Mediterranean Shrimp Skillet Basil Vinaigrette More One Pan Dinner Recipes

One Pan Pasta with Sausage and Vegetables. This is a popular recipe at Chez Mac! It comes together quickly and uses whatever pasta and vegetables you have on hand/like or want, what could be easier!

This pastina is shaped like little footballs and is named for its resemblance to barley. Head on over to the blog for one of our favorite recipes for Roasted Cauliflower Orzo Salad from Chrissy Teigen's "Cravings". --- Support this podcast: https://anchor.fm/mirepoixtastebuds/support

Our souls have been stolen by Orzo, leaving us isolated, powerless, and completely in the dark - but somehow, we still have each other.

*no cats were emotionally harmed during the recording of this podcast.

Orzo and Jynx threaten the Tower of Knowledge, but we ran out of patience for them SEVERAL arcs ago. It's time to finish the fight for the fate of Tildry.

This week we have two very special guests on the podcast! We sit down with sisters, best friends, and business partners – Hanna and Lea – to learn more about all things entertaining and hosting. Their company, Hauste, provides thoughtful tips, recipes and fully curated guides to elevate the everyday and help you become an expert host without the hassle. Listen along as we discuss their sisterhood and friendship, their company and the story behind it, and resources/strategies to host your friends like a pro. We hope that this episode inspires you to Hauste your friends or yourself (and maybe try the Sunday Series Salmon & Orzo) and to up level your Super Bowl spread (we're looking at you, Caramelized Onion Dip). Whether you're a seasoned host or dipping a toe in the proverbial entertaining waters, we have lots of actionable tips and ideas to make your next gathering one to remember. Get involved! We'd love to hear from you. Instagram: @willyousitwithme TikTok: @willyousitwithmepod Gmail: willyousitwithme@gmail.com

Today's recipe is One-Pan Salmon and Orzo Bake.Here are the links to some of the items I talked about in this episode: #adShallow Baking Dish (like 11"x7" Pyrex)Microwave Safe BowlAluminum FoilInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration. Plus, New Zealand chef Monique Fiso teaches us about Māori cuisine, Dan Pashman shows us how to make better pasta salad, and we make Shrimp, Orzo and Zucchini with Ouzo and Mint.Get this week's recipe for Shrimp, Orzo and Zucchini with Ouzo and Mint:https://www.177milkstreet.com/recipes/shrimp-orzo-zucchini-aeganThis Week's Sponsor: Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK. See acast.com/privacy for privacy and opt-out information.