Must Love Food: Recent Episodes
Active Interest Media
Soup is on the menu as the Cuisine at Home team dives into a lively discussion about some of their favorite February foods. Touching upon Chinese New Year and Valentine's Day, too, with winter weather in full force, soup is the main meal being stirred up. Check out this podcast for some fun inspiration then head over to cuisineathome.com and grab recipe after recipe and get cookin'!
The Cuisine team talks pantry cooking - how to stock to your pantry, fridge, and freezer, AND how to cook from it. Check out this episode and the article on our website, How to Stock Your Pantry, Fridge, and Freezer, to get you started today.
Join the Cuisine team as they run through the Fall 2022 issue, hot off the presses! Loaded with seasonal recipes, this issue puts the cozy in comfort food. Grab your copy, listen in, and cook with us!
Awww shucks, the Cuisine Team chats all things corn, some personal corny memories, favorite sweet and savory sweet corn recipes, and more. Dig into this episode with us then pop over to our website to grab some of our FREE corn-centric recipes while the sweet corn is fresh and the getting is good.
The Cuisine Team chats about their favorite summer sippers while gushing about The Cocktail Workshop featured in the summer issue. Mix up your favorite libation and join us for this fun episode. Cheers!
Mimosas or Bloody Mary's? That's the first critical question we dive into for this episode that's all about brunch. We give you some tips on ways to make many of our favorites ahead. Whether you're hosting a shindig or taking your party outside, check out this episode and visit our website for inspirational (yet oh-so-good!)) brunch ideas. Then come cook with us!
The Cuisine Team runs through all 116 pages of the 2022 Summer issue. Loaded with fresh ideas for al fresco eating and keeping cool all season long - you won't want to miss this episode!
The Cuisine Team is joined by Garden Gate magazine's Jennie Howell for a deep dive into the world of herbs. Fresh herbs are near and dear to our hearts and now is the time (for some herbs past the time) to think about setting up an herb garden so that you have fresh herbs all summer long. We talk a bit about what can grow together, soil mixes, sun, shade, and water, harvesting, and a bit about storing that plethora of parsley (and/or other herbs). Listen in, check out garden gate's and cuisine at home's websites, then get planting and cooking!
April is here and it's the perfect time for spring cleaning! The Cuisine at Home staff talks about how to take a deep dive into cleaning up your kitchen this spring (or any time).
The Cuisine Team takes a moment to celebrate 150 issues ... with pie! Teresa concepted the idea of remaking the banana cream pie from issue #1 and Robin stepped in to create not only a cover-worthy pie but a drool-worthy one, too! In other words, it tastes even better than it looks! With banana in every layer, you and yours will go bananas for it. And the entire Team shares some of their individual favorite recipes from over the years. You won't want to miss this episode. Here's to 150 issues. Listen in then come and cook with us!
Just in time for National Hot Tea Month, the Cuisine at Home staff talks tea (and other warm winter beverages) - the different varieties, how they're grown, processed, and how best to brew and steep the different types. We share some tea memories and a few of our favorite foods we like to nibble on when enjoying the soothing elixir - perfect for chasing those cold winter blues away. Grab a cuppa, listen in, and check out our website for inspiration for your next tea party.
Maddy, Robin, and Teresa walk you through the easy candy making article in the 2021 Holiday issue, featuring Marble Chocolate Bark, Nutty Penuche, Caramel Pecan Turtles, Munch Mix, and Toffee Squares. The trio also shares a few tips on candy making and gifting, as well as chats about the gingerbread cookies also featured in the 2021 Holiday issue. You can find even more candy and holiday sweets on our website.
The entire Cuisine team reminisces about developing and creating the 2021 Holiday/Winter Issue. They point out some of their favorite recipes and a few fun things. This issue is loaded with great content. You will want to grab your copy and listen right along!
The Cuisine team talks all things turkey - we get into what bird to buy (and how much to plan per person), how to defrost your bird (if you're buying a frozen bird), ways to cook it - basted, injected, wet brined, dry-brined, lacquered, spatchcocked, cut up, whole - you get the gist. And be sure to check out our website for our videos on how to spatchcock and how to carve a turkey, and while you're there, check out the bounty of side and dessert recipes we have, and more!
The Cuisine culinary team dives into the world of homemade stocks and broths - the fundamentals for soups, stews, chilies, sauces, and more. And once you hear how simple homemade stock or broth is to make at home, we're sure you'll dive right in, too. Look for articles and recipes in our Fall and Holiday/Winter 2021 issues and be sure to check out cuisineathome.com for related articles and recipes, too.
Pam, Maddy, and John share their love of cast iron - in its many forms - skillets, Dutch oven, grills, griddles, you get the gist. They give a quick tutorial on cleaning and seasoning and some of their favorite dishes to cook in these durable cooking vessels. Check out our website for a slew of recipes using cast iron and grab our Cast-Iron Cooking cookbook while you're there: cuisineathome.com
The entire Cuisine at Home staff shares the highs (and lows) of the Fall 2021 issue. Loaded with seasonal comfort food - a trio of heirloom tomato recipes, warm soups, creamy pastas, hearty chili, seasonal stew, cheesy pizzas, fried chicken, a sheet pan meal that morphs into two more dinners, heart-healthy walnut recipes, fast fall meals that come together in 30 minutes or less, and an ethereal chocolate pumpkin mousse cake.
Pam, Robin, and Maddy wax nostalgically about one of summer's favorite foods - ice cream! Robin shares a quick rundown of the differences between many of the frozen treats we've all come to love - ice cream, gelato, frozen yogurt, sorbet, sherbet. And we share some of our favorite ice cream memories, flavors, recipes, equipment, and more! You'll be hard pressed not to scoop a dish after listening to this episode. Be sure to check out Cuisine at Home for recipes and inspiration.
Just in time for summer, the Cuisine team has a lively round table discussion about all things grilling and smoking. We explain the differences between grilling and smoking and touch on charcoal and gas grilling. Plus, did you know that you can use your grill as a smoker? And if you're looking for some inspiring recipes be sure to venture over to cuisineathome.com!
It's time to get your party on! Pam, Teresa, and Maddy share some of the ways they plan and execute stress-free parties so you can enjoy the festivities right along with your friends and family. And Teresa shares some fun, easy, and economical decorating ideas to make your party that much more special.
Grab your Summer 2021 issue and join us as we journey through practically all 116 pages of this expanded issue! We're serving up grilled everything, ice cream (and boozy shakes), vegetarian sammies plus ways to be a little greener, a bourbon bash, pickled ... practically everything, homemade fruit preserves, brisket extravaganza compliments of Steven Raichlen, party planning, and fruit-themed desserts from Peabody Johanson's cookbook, Holy Sweet! As we deemed on the cover, this is The Quintessential Summer Food Issue!
The Cuisine staff shares their love (and knowledge) of the popular American brown spirit, bourbon. Not only is it a great sipping liquor, but it has its place in the kitchen, too. So pour yourself a glass, sit back, and listen!
Cuisine talks coconut and the varied seasonal recipes featuring coconut in our Spring 2021 issue -learn all about this tropical ingredient and hear all about macaroons, coconut-date bars, coconut-poached shrimp, coconut-crusted onion rings, and a three-tiered coconut cake.
The Cuisine at Home staff has a lively and in-depth discussion about our Spring 2021 issue plus many whys and whatnots. We go page-by-page and story-by-story highlighting the recipes and articles, pointing out some of our favorites along the way with some Test Kitchen insider tips. Be sure to grab your copy (or sign up for a subscription) and give a listen!
Pam and Robin walk through two recipes in our two latest issues - homemade English muffins and homemade bagels - and they hopefully eliminate any fear or hesitation you might have in tackling these easy-to-make breakfast breads. Whether you're an experienced bread baker or a novice, there should be (or you should make) room in your repertoire for these approachable and downright delicious recipes. Time to get your bread bake on!
Pam and Maddy get into all the details of how Maddy tackled the old-school dessert. And not only did she make one big show-stopper, she also made individual Alaskas. While Baked Alaska might sound fussy, it's really a matter of simply going step-by-step and they're walking you through it all. Plus, if you have ever wondered about the world of meringues, Pam details the differences of the three types - French, Swiss, and Italian.
The Cuisine at Home staff have a lively discussion about our latest (and greatest) recently released Jan/Feb (Winter) 2021 issue. This issue has sweet and savory oat and grapefruit recipes, plus hearty winter salads, fast family dinners with all-in-one Instant Pot and quick pasta meals, plus meals from the freezer to the table in 30 minutes. But wait, with this issue, you can also learn how to make bakery fresh bagels and beignets at home. Give this episode a listen to hear some talk from the Test Kitchen, some learnings during development, and what some of our favorite recipes and articles are, then get cookin'!
The Cuisine at Home staff has a lively discussion about what Nutrish-ish means to each of them and why some of them have adopted a more nutrish-ish approach to eating. No one is claiming to be perfect, but rather shares more realistic ways to implement healthier eating habits.
Maddy, Robin, and John share ideas on how to ring in 2021 on a smaller scale. They chat about different app ideas from dips to small bites and everything in between. For recipe ideas and inspiration check out Cuisine's website.
Pam and Haley have a fun discussion about Buche de Noel and many of the ta-da holiday desserts Cuisine has developed over the years - such as croquembouche, sacher torte, and triple gingerbread cake. Give a listen and get your sweet tooth on!
The Cuisine Team revisits the discussion of a downsized holiday and what their respective must-haves are. And be sure to check out cuisineathome.com for some seasonal inspiration and for all of your holiday recipe needs.
The Cuisine staff talks all things Holiday Cookies. Starting with a rundown of the cookie each developer created for our Holiday issue, we then run through some of our personal favorites. And Teresa chats a little about her gifting article and a fun, easy, and economical way to package holiday cookies. Cuisineathome.com has a cookie for everyone!
Pam and Haley chat all about making homemade sweet vermouth. They discuss some of the unique (must-have) ingredients for making vermouth. Plus, they talk about some of the cocktails featured in our Holiday issue using Haley's homemade vermouth. And because Haley developed the recipe using the quick-method, there's still time for you to make some homemade vermouth (for yourself or for gifting or for both) before the holidays are here!
Pam, Maddy, and John wax on about some of our favorite Thanksgiving leftover recipes. With too many recipes to mention, simply check out cuisineathome.com for flavorful ideas for turning your leftovers into tasty meals in no time!
Doesn't everyone have a favorite must-have dish for Thanksgiving? And this year, since so many of us having a down-sized holiday, it's especially easy to see what dishes we "can't live without!". Our staff shares what makes the cut according to them, plus we dish about ideas for executing an easy and doable down-sized feast.
Pam, Maddy, and Teresa take you through our Holiday Issue. With Thanksgiving and Christmas as the backdrop, there's so much to discuss. Starting with sweets, there are cookies (each recipe developer created one) and a stunning but relatively simple cake (that can easily serve as your holiday table centerpiece), plus holiday apps (which, again, each developer added one to the mix), homemade sweet vermouth, cinnamon-scented breakfast bakes, soups, prime rib and Yorkshire pudding, Nan's-inspired Thanksgiving feast, and a fun yet approachable gifting guide. There really is something for everyone in this issue. And for more holiday inspiration, visit our website, cuisineathome.com
Maddy and Robin converse about their favorite nut butter — peanut butter! Robin shares tales of the dreamy Peanut Butter Pie she made, which is featured in our Fall issue. While Maddy waxes on about the four cocktails she and Haley concocted with Skrewball Peanut Butter Whiskey — they're featured in that same Fall issue. Take a listen and you might just dive into your jar of PB tonight!
Robin, Maddy, and Pam get in the comfort zone. They talk mac 'n cheese, cheeseburgers, cheesy potato soup, meatloaf, biscuits & gravy, chicken & noodles, chicken casserole, fried chicken, pizza, cinnamon rolls, scones, pie, homemade bread, and maybe more. Get comfortable with Cuisine's help, check out cuisineathome.com for recipes and inspiration!
Maddy, Robin, and Pam have a lively discussion about two of fall's favorite ingredients: apples and pumpkins. They even chat about polarizing pumpkin spice! The best part is they wax on about some of their favorite Cuisine recipes featuring apples or pumpkins. If you're looking for some inspiration, here are a few they discussed: French Custard-Apple Pie, Apple Cider Doughnuts, Skillet Pork Medallions and Apples, Skillet-Fried Pork Chops and Apples, Pumpkin Dip, Pumpkin Gnocchi, Pumpkin Soup, Pumpkin Bread with Cream Cheese Streusel, Pumpkin Pasta, and Pumpkin Bars with Oreo Crust. And for more inspiration, check out cuisineathome.com.
Maddy, Chris, and Pam talk tailgating at home (aka homegating). Dips, ribs, dogs, brats, chili, beer, Bloody Marys, and cheese boards, the options are endless. For some healthy options, check out our Sweet Potato Skins, Buffalo Cauliflower, Avocado Hummus, and Chicken Sliders. And for a beer-inspired tailgating spread, we have Mexican Beer Chili, Ale Mac 'n Cheese, Jalapeno Poppers, and Beer Punch.
Teresa and Chris share their development process with Pam. While they're not developing recipes as a rule, they each have a process that brings our recipes to life, so to speak, in the form of food photography. Teresa and Chris walk you through the photo styling and photography process. So, if you've ever wondered what it's like to work at food magazine, this takes you into the studio and gives you an idea of some of our day-to-day endeavors.
John and Robin share their recipe development process with Pam. If you've ever wondered what it's like to work at food magazine, this takes you into the kitchens and gives you an idea of some of our day-to-day endeavors.
Pam, Maddy, and Haley discuss what recipe development means and share their own process. If you've ever wondered what it's like to work at food magazine, this takes you into the kitchens and gives you an idea of some of our day-to-day endeavors.
Pam, Haley, and Maddy get into fast-to-fix lunch options. With back-to-school season many are trying to think of quick and easy meal options. Maddy tells us how she makes her own bento-box style "lunchable" for her daughter and suggests a really quick Loose Meat Sandwich for lunch. One of Pam's fave go-to's is an easy chickpea "salad" similar to Cuisine's Greek Chickpea Bowl. And check out her article for cooking chickpeas in an Instant Pot. Pam also talks up our Black Bean Tacos, Green Lentils & Couscous, Chicken Banh Mi Wraps, and Thai Chicken Salad Wraps. Haley spearheads a lively discussion about quesadillas, nachos, eggs, and chili and ways to turn that mainstay into many meal options. Of course, popcorn is another lunch alternative. Maddy reminds us not to forget super fast pasta and our Chicken & Bacon Burritos, one of her faves! Lunch anyone?!
Pam chats with the accomplished chef, James Beard award winning author, and culinary tour leader, Aliza Green. Based on a recipe from her latest book, Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got, Aliza filmed a cooking demonstration making her Cheddar Cheese Biscuits for Cuisine's Must Love Food Cookbook Summit. The release of her book is certainly timely, given the challenges we're facing this year — being flexible and adaptable in the kitchen and using up what we have speaks to us all. We talk a little about her video, but Aliza shares so much more — from tales of being a trailblazer in professional kitchens in the 70's and writing some essential encyclopedic-like culinary books to her more recent endeavors leading culinary tours. Aliza has led a fascinating life and you'll definitely want to give this one a listen!
Pam, Haley, and Maddy chat about their Childhood Treats article featured in our September/October 2020 issue. Haley's on Pop-Tarts, Maddy's on Animal Cookies, and Pam's on Graham Crackers. And while this isn't a typical back-to-school year, there's no reason not to make these treats for any little ones in your life (or for yourselves, especially if you want to get all nostalgic). We also have a couple of other classic treats on our website that are totally worth making: Cocoa Dunkers with Vanilla Cream Filling (you'll know what they replicate) and Golden Twinkle Snack Cakes (again, not hard to connect the inspiration!)!
Pam is joined by Stephanie Laska, author and founder of Dirty, Lazy, Keto (DLK). Stephanie is one of the authors featured in our Must Love Food Cookbook Summit. In her video, Stephanie shares her story of how, in her dirty, lazy, keto way, she lost 140 lb. and has kept it off for over seven years. In her video, she makes her taste-rockin' Friday-Night Wings with Big-Bang Sauce and shares some tips and products she's found to be helpful. Stephanie has written several DLK cookbooks and she also has a podcast, Dirty, Lazy, Girl. If you don't know Stephanie, or even if you do, she's quite inspirational, and fun(ny) — this is worth a listen (and her video is worth a watch)!
Pam, Robin, and Maddy wax poetic about sweet corn — the love of late summer. Robin tells tales of detasseling corn, Maddy talks about running (and her cousin driving) through the corn rows at her uncle's farm, and Pam talks up New Jersey's (aka the Garden State's) dream-worthy sweet corn. We share our favorite ways to cook and eat corn (and Maddy gives a great tip on steam-baking whole, unshucked, ears of corn—bake it at 350 for 30 minutes). Some of our favorite Cuisine corn-centric recipes are: Grilled Sweet Corn with Basil Lime Butter, Pimento Cheese Butter, Grilled Corn Salad, Pickled Sweet Corn with Peaches & Red Onion, Bacon & Sweet Corn Pasta, Maque Choux with Edamame and Sherry, Corn Chowder, and Sweet Corn Budini with Fresh Basil.
Pam, Teresa, and Robin talk all things homemade pasta. Robin shares a few highlights from her Pasta Basics Cooking Class (using our Basic Pasta Dough recipe), where she shows how to make fettuccine, tortellini, and ravioli, Teresa talks about how to make her Nonna's cavatelli without a pasta machine (using that same Basic Pasta Dough). Her story is featured both online at cusineathome.com and in our September/October 2020 issue, plus Teresa talks about making lots of other pasta shapes with her family and one of her favorite sauces is a ragu (so we're sharing one of Cuisine's that Pam developed - Instant Pot Pork Ragu). And Pam reminisces about making and mastering gnocchi.
Maddy, John, and Robin have a lively discussion about judging food over the years at the Iowa State Fair, Cuisine's sponsorship of a corn contest at the Fair (and a few recipe highlights, such as Sweet Corn Ice Cream and Whoopie Pies), some of Cuisine's fair food recreations (check out your July/August issue for the Fair Foods story), and their favorite must-have treats when they go to the fair, including Corn Dogs and Cheese Curds,
Pam "sits" down with Maddy and Haley to celebrate finalizing another issue while working from home — they briefly touch upon the highlights to come in the September/October 2020 issue.
Pam chats with John and Robin about the online classes they're teaching every month. We highlight what's to come, what's already been done, how people can sign up, pricing, etc. We digress a little and discuss our favorite pies: Cherry Pie, Blueberry Pie, Peach Pie, Pecan Pie, Apple Pie, and Pumpkin Pie, among others (as there were two pie classes—crust and fillings) and our favorite cakes, including Pineapple Upside Down Cake, Brooklyn Blackout Cake, Old-Fashioned Chocolate Cake, Angel Food Cake, Carrot Cake, and more (because as it turns out, Robin's favorite thing to bake is cake). Listen and maybe subscribe and watch these two naturals in action.
Pam and Haley chat with Lauren Grant, former Cuisiner, founder of Zestful Kitchen (ZK). Our former colleague has become a full-time influencer and freelancer. Lauren shares her journey of building ZK from the ground up as a passion project while in school to a now successful self-sustaining, albeit still somewhat new and growing brand. We all reminisce and divulge what some of our favorite cuisine recipes are: Cashew Cream Caesar Dressing, Vietnamese Noodle Salad, Couch Potato Soup, Chicken Spiedies, Homemade Pastrami, Apricot & Almond Kringle, and Bulgogi Jerky and Lauren tells us that one her favorite ZK recipes is her Blood Orange Boston Sour (which leads us on a discussion of aquafaba and an article Pam wrote, "What is Aquafaba and How to Use It." Lauren also mentions that three of her most popular recipes on ZK are: Healthy Skillet Cornbread, Blueberry Lemon-Curd Tart, and Saucy Gochujang Noodles. There's so much more the three discuss about the world of creating food content for the web and print publications and all that goes into it. This is one episode you won't want to miss!
Pam, Haley, and Maddy have a lively round table chat, discussing our just launched Must Love Food Cookbook Summit and Maddy is one of the presenters where she demos two Cuisine at Home recipes that she developed: Steak & Quinoa Salad Bowl and Plum and Sherry Shrub. Be sure to check out the Summit. The FREE, online, on-demand, virtual event features 15 demo-style videos from the authors so you can take your cooking, baking, and cocktail-crafting skills to the next level. AND when you sign up, you're automatically in the running to win 2 FREE cookbooks - there will be MULTIPLE winners - but ACT FAST - the giveaway ends July 31, 2020.
Chef Sean Wilson joins Pam and Haley (his wife) on our podcast again to share a little about his experience opening a new restaurant, St. Kilda Collective in West Des Moines, IA, during a pandemic.
In the continuing round robin discussion with the Cuisine at Home staff - to answer the question "what a cool job you have, how did you get into that?" - Chris and Teresa briefly tell their tales.
Today Pam talks with Robin and John about their beginnings in the food industry. Follow their journey from picky eating in childhood all the way up to present-day tastes.
Today, Maddy and Amanda discuss how they got started in the food industry — what inspired them, what drove them to their current careers, and how food has shaped their lives.
Today, Pam and Haley discuss how they got started in the food industry — what inspired them, what drove them to their current careers, and how food has shaped their lives.
We're prepping you for Memorial Day with a walkthrough of our latest issue! From smashburgers and apps to veggie-based cocktails, there's something unique for you to make this weekend.
GET THE LATEST ISSUE: https://www.cuisinelibrary.com/view/issue/141/#page=1
GET THE MENTIONS: Smashburger recipe How to Make Smashburgers video How to Make Smashburgers article
Today, Pam and our photographer/videographer, Chris, chat about what life's working (partly) from home — he is still in the studio as needed working with our different brands. The show must go on!
Pam talked to our Art Director, Teresa, today all about her job and how it's changed since we've been working from home. Plus, Teresa is our resident hummus lover, so she's sharing some of her favorites!
GET THE MENTIONS: Grilled Zucchini Hummus Cheesy Potato Soup with Bacon & Scallions Curry Chicken Noodle Soup Sheet Pan Steak Fajitas How to Make Homemade Cavatelli Without a Machine
Today, Pam & Test Kitchen Manager John are talking all about his quarantine lifestyle! He's been baking and grilling in quarantine — especially in preparation for our next issue that drops in the summer with tons of grilling recipes and content.
GET THE MENTIONS: Grilling & Baking in Quarantine Cacio e Pepe
Senior Test Kitchen Associate Robin talks with Pam about developing recipes and writing digital content from home. She has lots of recipe ideas for everything from breakfast to dinner to dessert. Plus, as the resident biscuit expert, she wrote an article about how to bake the best biscuits (oh, and chocolate chip cookies too!).
GET THE RECIPES: Apricot Scones with Cinnamon Chips Classic Chocolate Chip Cookies Apple Clafouti "Pie" Cinnamon Roll Oat Scones Skillet-Roasted Chicken with Lemon-Thyme Sauce
READ THE ARTICLES: How to Bake Better Biscuits The Secrets to the Best Chocolate Chip Cookies
BUY THE COOKBOOK (affiliate link): Around My French Table by Dorie Greenspan
Digital Editor Amanda McFarlane joins Pam to discuss her working from home experience, cooking with what's on hand, and some of the newest cookbooks she's been enjoying lately.
GET THE RECIPES: No-Knead Whole-Wheat Bread with Black Pepper & Herbs No-Knead Cinnamon-Raisin Bread Pavlova with Red Berry Sauce Rosemary Gimlet on davidlebovitz.com
GET THE BOOKS: *As an Amazon associate, we earn from qualifying purchases. Six Seasons by Joshua McFadden Dinner in French by Melissa Clark Drinking French by David Lebovitz
Pam talks with Haley about "the new normal" of working from home during quarantine. They discuss curing bacon, making simple meals, and trying new things with basic ingredients.
Our reality—along with yours—has changed within the last few weeks and we are working from home. Join Pam and Maddy as they discuss how they're coping with the quarantine by cooking with ingredients on hand, dealing with limited kitchen space, and enjoying comfort foods.
We have a new cookbook on Amazon called Feel Good Food. It's loaded with creative, nutritious, and delicious recipes as well as practical tips to help you succeed in your goal to eat healthier. We're talking about the development and how we selected some of our favorite healthy recipes for the book.
You can purchase your copy on Amazon (affiliate link): https://amzn.to/2WNG9cD
Welcome to our St. Patrick's Day show! Today, we're talking all about corned beef, from how to make it at home to some delicious uses for it in some of our favorite recipes. We'll talk to John about Irish whisky and play some St. Patty's Day trivia.
GET THE RECIPES: How to Make Homemade Corned Beef Reuben Quesadillas with Thousand Island Sauce Reuben Pizza with Pickles Corned Beef Colcannon Soup Corned Beef Hash with Brussels Sprouts & Mushrooms Corned Beef Waffles Reuben Hush Puppies Stuffed with Swiss Cheese Reuben Egg Roll Wraps with Thousand Island Dipping Sauce Reuben-Stuffed Potatoes Reuben Soup Reuben Strata with Thousand Island Dressing Corned Beef Hash with Eggs & Spicy Ketchup
We have an interview with Christopher Place and Tony Pile from a local restaurant called Dirt burger, a vegan quick-serve restaurant with flavor. We’ll cover everything from their concept and recipe development to their business philosophy of sustainability. We’ll also talk about a new department in the magazine called Cocktails with Cuisine. You’ll get a sneak peak of some veggie-based cocktails we developed for the May/June magazine issue. Then, we make a meal from Pam’s fridge and, keeping with the trend of today’s show, we answer some meat-free trivia.
Today’s show is all about wine. We’re talking with Jared Guinta, who is the Wine & Spirits Director for the Port of Des Moines. Believe us, he gave us a real education on wine! He’ll also help pair wine with the meal created from Haley’s fridge. Finally we’ll play some wine-related trivia.
Today’s show is all about coffee. We’re giving you a peek inside a story from our April issue, all about — you guessed it — coffee! We are sharing some food and drink recipes and our favorite coffee grinders, plus some coffee-related knowledge and trivia. Then, we’ll make another meal from the fridge today.
We’re talking about Mardi Gras. We’ll give you a look inside our Mardi Gras story from our January/February issue, plus a few recipes and classic cocktail ideas to get the good times rolling! Then, we’ll make a meal from James’ fridge, plus some fun, New Orleans-related trivia. Enjoy the show!
GET THE RECIPE: Triple Citrus Ramos Gin Fizz
We’re getting you ready for Valentine’s day! We’ll start with some Table Talk, all about chocolate. Then, we have a somewhat lively discussion (and lots of behind-the-scenes laughter) about aphrodisiacs. John and Pam give us some cocktail ideas for Valentine’s Day in our Top Shelf segment, and we introduce our February cookbook pick for our cookbook club. Finally, we make a meal from the fridge and stump John and Pam with some trivia questions.
Join our Cookbook Club on Facebook here: https://www.facebook.com/groups/2231546617157485/
We're talking about our favorite, best, life-changing "red-carpet" recipes. These are the ones we keep coming back to and cook regularly in our own homes. Plus, we have some (more) Champagne cocktails to clink-clink while watching all the awards shows coming up. Plus, we'll play some movie-related food trivia and make a meal from the fridge.
Get the recipes from this episode: Old-Fashioned Chocolate Cake with Glossy Chocolate Icing Classic Chocolate Chip Cookies Red Velvet Skillet Cookie Red Velvet Blossoms Red Velvet Cupcakes French Apple Custard Pie Cheesy Potato Soup with Bacon & Scallions Champagne Cocktail with St-Germain
Let's talk about all the game-day recipes, from healthy to decadent appetizers, to cocktails to represent the teams in the game. In our Jan/Feb 2020 issue, we had a whole spread of healthy game-day apps: baked buffalo cauliflower, sweet potato skins with soy chorizo, avocado hummus, and chicken sliders! Maddy delivers some football/food-related trivia and we make a meal from John's fridge.
Get the recipes from this episode: Avocado Hummus with Pepitas Chicken Sliders with Spinach & Tomato Sweet Potato Skins with Soy Chorizo & Black Beans Buffalo Cauliflower with Yogurt-Blue Cheese Dip
Meal planning and prep are big, buzzworthy topics nowadays, and we're no strangers to the process. We'll answer some of your most pressing questions and share some of our best tips for effective meal planning and prep. Then we'll make a meal from Robin's fridge and play another round of food trivia.
Today, we chat with Chef Sean Wilson, a three-time James Beard semifinalist. He also served in the Coast Guard, worked in restaurants on the East and West coast, and owned the award-winning restaurant, Proof. Now, he's the director of culinary operations for the Justice League of Food. We talk about his varied experiences in the food industry. Then, we'll discuss Chinese New Year, and how you can plan an authentic menu with some recipes from our current issue. Finally, we play trivia and make a meal from Haley's fridge.
It's the new year and we're off to a fresh start! We have some non-alcoholic drink options for you from our Jan/Feb 2020 issue of Cuisine at Home, plus a few lower-calorie cocktail options. Then, a few members of our team share their goals for the new year. To finish off our first episode of 2020, we play Let's Make a Meal with ingredients from Maddy's fridge and trivia to close out the show. (There were some real stumpers this time around!)
Did you know Cuisine at Home has a cookbook club? It's called Cuisine at Home's Cook the Book and you can join here to discover new recipes, techniques, and cuisines from different hand-picked cookbooks: https://www.facebook.com/groups/2231546617157485/
We know, we know. Last-minute party planning is stressful. We're here for you with some tips and ideas for cocktails, easy appetizers, and fun ways to spend the night in. Need some cheese board help? Teresa, Pam, and Robin have got you covered. Then, we'll play Let's Make a Meal where we open the fridge and pantry and make a meal out of whatever's lurking in there — and don't forget, you can play too by sending us your fridge contents on social media or via e-mail. Finally, trivia for all the food lovers out there!
'Twas the night before Christmas...we're talking about some of our holiday traditions and favorite memories. Then, John and Maddy discuss bubbly and what you should be drinking during this festive time. Plus, we'll play Let's Make a Meal where we open the fridge and pantry and make a meal out of whatever's lurking in there. Finally, trivia for all the food lovers out there!
Kim Samuelson, Editor of Cuisine at Home Magazine, invites you to listen to an all-new podcast: Must Love Food. A podcast to inspire people who love to cook, eat, and talk about food.