FAST FINDS
Mixed Berry Compote (Instant Pot)
Mixed Berry Compote – made with fresh or frozen berries – this recipe takes minutes in the Instant Pot! Drizzle it over ice cream, pound cake, pancakes, oatmeal, and much more!
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Vegan Instant Pot Cooking with Nisha Vora
In Episode 70 of the Kitchen Confidante Podcast, Liren talks to Nisha Vora of Rainbow Plant Life her transition from a career in law to vegan cooking, her favorite ways to use an Instant Pot, how going vegan has expanded her exploration and joy of cooking, and more!
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Blueberry and Greek Yogurt Breakfast Galette
Blueberry and Greek Yogurt Breakfast Galette – this blueberry galette is filled with honeyed Greek yogurt and plump blueberries, and perfect for breakfast! This brunch-friendly recipe is from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker.
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Slow Cooker Split Pea Soup
Split Pea Soup is the perfect comfort food when the weather is cold, and all you want to do is stay cozy indoors. Made with dried split peas, onion, leeks, carrot, celery, and fresh herbs, it gets its flavor from delicious leftover hambone. It requires hardly any effort, whether you use a slow cooker or decide to cook it on the stove.
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Anna Olson’s Baking Wisdom
In Episode 69 of the Kitchen Confidante Podcast, Liren talks to Anna Olson, the professionally trained chef and host of Food Network’s Bake with Anna Olson, as well as the popular Oh Yum with Anna Olson channel on YouTube, about her latest book, Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make you a Better Baker, troubleshooting baking blunders, her love of Eastern European desserts, and more!
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Quick Pickled Napa Cabbage
Quick Pickled Napa Cabbage is a quick and easy way to add flavor to your meal! Known in Japan as Hakusai No Supi-do Zuke, Napa Cabbage is quick-pickled with carrot and daikon, and rounded out with shiitake mushroom and usuage (tofu pouch). This recipe is from Japan: The Vegetarian Cookbook, by Nancy Singleton Hachisu.
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Short Rib Tacos
Short Rib Tacos are a delicious way to spice up taco night! These beer-braised short rib tacos are easy to make in the slow cooker, and made spicy thanks to a delicious chipotle sauce!
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Mindfulness and Connection with Japanese Vegetarian Food, with Nancy Singleton Hachisu
In Episode 68 of the Kitchen Confidante Podcast, Liren talks to Nancy Singleton Hachisu about her latest book, Japan: The Vegetarian Cookbook, mindfulness and connection with vegetables, the elegant simplicity of Japanese vegetarian dishes, and more!
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Mango Coconut Tapioca Pudding
Mango Coconut Tapioca Pudding – If you love the classic Thai dessert mango and sticky rice, this pudding recipe is for you! A light and silk coconut cream bursts with tiny tapioca pearls and sweet, fresh mango, and is from Sabai: 100 Simple Thai Recipes for Any Day of the Week by Pailin Chongchitnant. You’ll love how simple it is to whip together when you’re craving those mango and coconut flavors!
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SABAI: 100 Simple Thai Recipes for Any Day of the Week with Pailin Chongchitnant
In Episode 67 of the Kitchen Confidante Podcast, Liren talks to Pailin Chongchitnant for Hot Thai Kitchen and Pailin’s Kitchen on YouTube about her new book, Sabai, the authenticity of chicken satay, the secret to YouTube success, what makes a Thai meal balanced, what it means to cook “sabai,” and more!
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Bavarian Pretzels
Bavarian Pretzels – This easy soft pretzel recipe brings a taste of Oktoberfest into your kitchen! This simple recipe is from Gesine Bullock-Prado’s cookbook, My Vermont Table: Recipes for All (Six) Seasons, and is inspired by her German heritage and life in Vermont.
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Pan Seared Scallops with Fennel and Leeks
Pan Seared Scallops with Fennel and Leeks – seared scallops are served on a bed of fennel & leeks braised in a sake-infused sauce. Add some crusty bread to make a meal out of it!
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My Vermont Table with Gesine Bullock-Prado
In Episode 66 of the Kitchen Confidante Podcast, Liren Baker talks Gesine Bullock-Prado about about the six (!) seasons of Vermont, cooking and baking with maple syrup, her newest book, A Vermont Table: Recipes for All Six Seasons, and more!
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Carrot and Zucchini Strudel (Strudel Di Carote E Zucchine)
Carrot and Zucchini Strudel – Strudel di carote e zucchine is the Italian version of the classic Austrian strudel dish with apples, raisins, and cinnamon. This savory, regional recipe substitutes vegetables for fruit and oozes with four types of cheese. This recipe is from Italy on a Plate: Travels, Memories, Menus by Susan Gravely, and is perfect for a warm-weather brunch.
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Italy on a Plate with Vietri Founder, Susan Gravely
In Episode 65 of the Kitchen Confidante Podcast, Liren Baker talks with Vietri founder Susan Gravely about her book, Italy on a Plate, the friendships and partnerships in Italy that have made Veitri so successful, the parallels between Italian and Southern hospitality, and more!
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