Didn't I Just Feed You

As we approach peak summer, it’s time to talk no-cook meals — but not the kind where you prep (aka cook) rice or pasta on the weekend to have on hand for a “no-cook” dinner on Wednesday. Nah, that doesn’t count. This week, we’re talking dinners you can throw together without any prep or any heat at all. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https://redci...

Move over beer can chicken, we’ve got a grilled chicken marinade that will change your life. Because in this episode, the Chicken Lady and Grill Mistress (that’s us!) get real about the do’s — and the don’t — of grilling chicken. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Homemade ice cream seems like an old fashioned summer tradition from a bygone time, but there are so many other frozen treats that even busy parents can pull off at home. This week Stacie grills Meghan on everything she wants to know about making ice cream, popsicles, granita and more with our kids in the kitchen. We also touch on no bake treats so you can have dessert without heating up the kitch...

Listen: Ground meat may not sound sexy, but we know you reach for it every time. We also know that the things you always have on hand are the ones with which you get most bored. No, this isn’t a parable about marriage - ha! - but rather a handy guide to all the many ways you can turn ground chicken, turkey, beef, pork, lamb and sausage into a quick, delicious dinner for your family. See acast.com/...

We stand in solidarity with Black Lives Matter . Unequivocally. Our regularly scheduled episode will publish later this week, but for now, we feel it’s important to use this inflection point to share a few of our favorite Black-hosted podcasts and podcasts about race and racism. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https://redcircle.com/brands Privacy &...

We’re going to let you in on a secret: There are tons of talented food professionals — we’re not a rare lot! So what makes you gravitate to someone’s food or recipes over someone else’s? The stories we tell with our writing, ingredient choices, and even social media. Food is about stories and stories are about people — and that’s why representation matters. This week, we kick off pride month with...

This week’s episode is brought to you by Breyers® CarbSmart and Thrive Market Even though we know the hubbub around sourdough has really leveled out since quarantine began, Stacie (and a few of our listener’s group member) still had questions! This week Meghan and guest Cathy Lloyd Burns — Stacie’s neighbor and bread doula — are walking through the art of sourdough and all the things you can do wi...

Have you ever needed to trust that a “30-minute meal” will really take just 30 minutes to pull together? Do you ever need a 15-minute recipe? Food professionals often work in an echo chamber, forgetting that we develop recipes using a pro-level skill set. Sometimes recipes need to be quicker than quick. This week we explore what that means with Pamela Salzman who literally wrote the book on the su...

Stoop snacks, neighborly nosh, or just more happy hours at home — snacky meals are keeping us sane and our families fed. This mini episode idea actually came from one of Stacie and Meghan’s personal virtual happy hours. This quickie episode is full of tons of recipe ideas for happy hour snacks that can double as dinner for your family. See acast.com/privacy for privacy and opt-out information. Adv...

Another What We’re Eating Now episode — and an extra special one too. Not only has spring sprung, bringing us some of the best ingredients of the year, but we’re also still in quarantine. How do these two things interact? What are we finding at the markets? How are we finding joy in cooking when we’ve been cooking non-stop for weeks and weeks? We answer all of these burning questions, and hopefull...

We’re so excited to welcome you to our special Mother’s Day episode, brought to you by Milk. Love What’s Real If you know Stacie and Meghan, you already know that a special Mother’s Day episode is going to bring the realness . While we may debate the merits of even celebrating mom’s day, we realize that small celebrations are as important as ever. Our conversation with this week’s guest Claudette...

Reducing food waste is top of mind for all of us, but it’s also a loaded topic. Taking food waste on can feel so damn big. And having another big thing to do is the last thing we need ever, but especially right now. So this week, we whittled it down to two manageable habits. Listen to hear what they are. This week's episode is brought to you by Milk. Love What's Real. For more visit milkli...

Y’all buy a lot of chicken, but also seem to be on a never-ending search for more — and better! — chicken dinner recipes. So leave it up to our very own co-host, Stacie, to help solve the problem with her latest cookbook, Winner! Winner! Chicken Dinner . The book is packed with 50 recipes and tons of tips that she sneak-previews in this episode. See acast.com/privacy for privacy and opt-out inform...

What are we drinking in quarantine? Is it anything in the largest cocktail glass in the house, ala Ina Garten? This week Stacie and Meghan are using quarantine to laser focus in on the 3-ingredient cocktail, talk a little about drinking at home and have a little fun. Don’t forget to join us for our weekly happy hour on Instagram on Thursdays (ok, or sometimes Fridays). See acast.com/privacy for pr...

More than ever, we’re cooking with whatever we have on hand. This week, we share all the smart cooking and baking substitutes so that it doesn’t have to be stressful. With our master list of food substitutes, you can cook with this or that and fix any ingredient shortage that takes you by surprise like a pro. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https:/...

How many of you have gotten partway through cooking dinner and thought, “OH S#!T! What else are we going to eat with this?” Since we’re pretty sure the answer is all of us , we’re getting serious about side dishes. Whether you are a planner, committed to becoming one, or will always and forever wing your side dishes, we’ve got the tips, ideas, and of course, recipes, to make sure you can always pu...

Think French cooking only means expensive cheese and elaborate pastries? Melissa Clark joins us this week to prove otherwise. Her latest book, Dinner In French: My Recipes By Way of France is full of practical and playful recipes that show just how adaptable French cooking can be no matter where you call home. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https:...

We love pantry meals all the dang time but we’re loving them even more right now. In this episode we’re talking through pantry basics from pasta to puff pastry dough with over 100 ideas to use them with things you likely already have in your fridge, freezer, and cupboards at the moment. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https://redcircle.com/brands P...

Hey all, this week we’re sharing an extra mini episode, just for fun and because we think you probably need an extra dose of sunshine in the form of WINTER CITRUS. It might not be obvious that we recorded this before our emergency preparedness episode. We might not have imagined that you’d be stuck at home with or without citrus on hand. Enjoy this break in pandemic discussions and then refer back...

What happens when four tired moms, three brunettes, and two comedians walk into a kitchen to cook for a picky eater? Okay, most of that is irrelevant, but it made us laugh, which is what we’re doing this week: laughing in the face of picky eating with the ladies of What Fresh Hell podcast. And just like with all things in life, through humor, we find wisdom. See acast.com/privacy for privacy and o...

Curious to know what other people buy at the supermarket? Us too! This week, we’ll show you ours if you show us yours. Okay, we’ll show you ours anyway. Just hit play! See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

We don’t want to be alarmist in anyway, but there is tons of information flying around about how and what to prepare for the spread of coronavirus. And we got an e-mail request for some advice on the subject, Jen Cole wrote “We're supposed to keep however [several] weeks of food on-hand, but how do you deal with food expiration without a ton of waste? Make and freeze casseroles? I don't wa...

If the title of this episode already has you hooked, it’s probably because you know Kendra of the Lazy Genius, giver of tips on how to be genius about the things that matter and lazy about the things that don’t. If cooking dinner matters to you, clean up is inevitable. And of course, Kendra has simple, clever tips on how to make cleanup faster and easier. See acast.com/privacy for privacy and opt-...

Get ready! We’re pulling back the curtain to tell you how a recipe is developed and, more importantly, how you can quickly decode a recipe to ensure that it’s right for you. Because nothing is more discouraging than cooking a meal that flops. See acast.com/privacy for privacy and opt-out information. Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/priva...

Mexican cuisine is as wildly varied as the country and an essential part of a beautiful, ancient culture — but don’t let that intimidate you. This week, journalist and cookbook author Lesley Tellez talks to us about what Mexican food means to her as a third-generation Chicana food writer, and how she draws from that to make easy, everyday Mexican food in her NYC kitchen for her family. See acast.c...