Dinner SOS by Bon Appétit

This summer, Dinner SOS has you covered. Chris & Shilpa share their hot takes on cooking in the heat (AC required, obviously), plus what produce is overrated and what's under-celebrated. And stick around for answers to listener questions about using CSA produce, grilling, jaggery, and non-dairy options for tender, juicy chicken marinades. RECIPES & LINKS: Shilpa's Feel Good Food Plan Basil Chicken Stir Fry Grilled Asparagus with Tahini Super Sauce Grilled Squash with Nuoc Cham Chimichurri Tahini-Ranch Dressing Grilled Party Salmon with Green Romesco Grilled Shrimp with Turmeric Mojo Sauce Bulgogi Tofu Burgers Honey-Glazed Rib-Eye Steaks Sake-and-Soy-Braised Pork Belly Sweet and Sticky Grilled Chicken Sprite-Grilled Chicken Skewers Ginger Beer and Mustard Pork Chops Soy-and-Cola-Marinated Steak

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

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

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

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

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

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

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

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

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

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

Almost every parent has a moment when making dinner for their families feels daunting or downright demoralizing. And here at Dinner SOS, we get tons of emails from parents looking for inspiration and guidance. So Stacie Billis and Meghan Splawn, food writers and hosts of the podcast Didn't I Just Feed You? join Chris to commiserate—and to answer some listener questions from our mailbag.

Abby has a vegetable skeptic in her house. But it's not her two young children, it's her husband, Trent. So Chris enlists Top Chef Canada host and cookbook author Eden Grinshpan to help Abby find creative ways to make vegetables seem more appealing to Trent — and, by extension, their toddler. RECIPES: Whole Roasted Broccoli with Romesco, Almonds, and Dates Whole Head of Roasted Cauliflower with Garlicky Tahini Sauce Sesame Caesar Salad Broccoli Caesar

Nico and Natalie love cooking together. But since Natalie developed a dairy intolerance, cooking their favorite dishes just hasn't been the same. Chris and vegan chef Chrissy Tracey help Nico and Natalie navigate the world of dairy substitutes to satisfy their creamy cravings. RECIPES Vegan Cacio e Pepe Chewy Date and Dark Chocolate Cookies

The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category. Recipes and Links: Reverse Engineering (video series) World of Wine (video series) Recipes from the May issue How to Party with Soju, Korea's Most Iconic Spirit Garden Wedding Sherry Colada What Nonalcoholic Drink Matches Your Mood? A Pickle Martini Is the Best Dirty Martini NA Options We Tried: Athletic Brewing Co Upside Dawn Oddbird GSM Almave Ámbar Lyre's American Malt Curious Elixers Curious #1 Bonbuz Bittersweet Citron Three Spirit Nightcap

You might know Michele Norris from her work as a journalist (including a decade-plus stint at NPR, where she co-hosted “All Things Considered”). You might know her from her Peabody Award-winning Race Card Project, or the two books she’s authored. Or you might know her as the host of the podcast Your Mama’s Kitchen. Michele joined Chris for a conversation about food memories and a mailbag full of listener questions all about hosting. Recipes: Peggy King's Macaroni & Cheese Broken Lasagna Pasta Salad Crunchy Ramen Noodle Salad With Cabbage Cast-Iron Roast Chicken With Crispy Potatoes Slow-Roast Gochujang Chicken Andy Garcia's Fricase de Pollo Nonna Wambach's Pasta for Thousands Egg Bhurji Strata Fruit Salad

Gabe and her husband have befriended an American couple in Treviso, Italy, where they all live. In order to give them a taste of home, Gabe would love to cook her new friends an American meal. But what typifies American food? And how can she source the right ingredients in the Veneto? Chris enlists the help of Bon Appetit's resident Aussie, Adam Moussa, and sommelier André Mack of BA's World of Wine series, to figure out what Gabe should make. Recipes: BA's Best Mac and Cheese Skillet-Fried Chicken BA's Best Fried Chicken Sandwich BA's Best Apple Pie

Most weeks on the show, we help out home cooks who have had a kitchen fail. This week, the "fail" is coming from inside the test kitchen. Test Kitchen Editor Kendra Vaculin joins Chris to chat about the fraught recipe development process of Kendra's Foolproof Lemon Bars — which was caught on camera as part of our "How I Developed" video series. Chris and Kendra also share how the team works together in the Bon Appetit test kitchen to bring you recipes you'll be excited to cook at home. The Recipe: Foolproof Lemon Bars The Video: "Developing These Perfect Lemon Bars Nearly Broke Me"

Izzy and Nina are twin sisters who love to cook together. But while Izzy loves baking, Nina finds the precision it requires endlessly frustrating. So Izzy's got one more shot to get Nina to love baking with her. Chris and Shilpa come to their rescue, helping the sisters capture the joy of baked goods that taste even better from your own kitchen than from a bakery. The Recipes: BA's Best Chocolate Chip Cookies Pavlova Chocolate Chip Cookie Bars Chocolate Sheet Cake with Brown Butter Frosting Gluten-Free Chocolate Cake

Dan Pashman, of The Sporkful podcast, is somewhat of a pasta fanatic. In 2021, he invented the pasta shape Cascatelli (and documented the process on his show). Now, he's back with a cookbook, Anything's Pastable. He joined Chris to nerd out about pasta and answer some listener questions. Recipes: Cacio e Pepe Baked Pasta Ideas Ideas for Using Ground Meat Shrimp Scampi Soup Weather Inspiration Bagna Cauda with Spring Vegetables