Posts in cooking tips
Episode 63: Why Tots Are The Tits with Dan Whalen

Okay, family cooks: time to show us your tots! Or maybe it’s that we’re showing you ours. Either way: no, we’re not getting freaky. Rather, we’re talking tater tots. Because the beautifully golden brown nuggets of deliciousness can be so much more than a novelty treat. This week, we invite the guy who wrote the book on tots (literally!) to tell us how to use tater tots to turn simple, fast dinners into sure wins — especially with the kids.

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Episode 62: How to Master One Pot Dinners

One-pot meals are widely considered the most powerful tool in a busy home cook’s toolbox. And we agree — when done right. “Dump and stir” dinners run the risk of tasting as good as they sound (which is to say not good at all), which is why we invited one-pot meal expert Beth Lipton to help us make sure that we’re making our one-pot meals correctly. And that starts with ditching the notion that you have to use a pot. Listen for more mind-blowing tips that ensure your one vessel meals are well balanced with great texture and taste.

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Episode 60: How Sauces Can Save Your Weeknight Cooking

We once said that we think sauces are the secret to better weeknight meals and one of you said that we should really explain ourselves: so here we are! But don’t just take our word for it. We’ve brought on two sauce masters to talk to us about everything from their favorite sauces to improvising a sauce from scratch, how to make sauces ahead and how to freeze them too. Because when you have a good sauce within arm’s reach, you have a quick and easy way to add flavor to your cooking in no time

This week’s episode is made possible by Banza Chickpea Pasta.

—— CLICK THROUGH FOR YOUR EXCLUSIVE BANZA DISCOUNT CODE! ——

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Episode 59: Our Best Dinner Shortcuts—and Shortcut Dinners with Kelsey Nixon

You guys, we did it! We’ve cleared up a long-standing kitchen debate: what’s the difference between “dinner shortcuts” and “shortcut dinners,” and which is more important. Because we know you’ve been dying to know. AND… not only did we finally get the job done, but we also enlisted special ops dinner expert, Kelsey Nixon. So we’re pretty sure our answer is definitive: They are, in fact, different, and you need both. Get the deets and also each of our favorite shortcuts — both kinds.

This week’s episode is made possible by Banza Chickpea Pasta.

—— CLICK THROUGH TO GET YOUR EXCLUSIVE DISCOUNT ON YOUR NEXT BANZA ORDER! ——

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Episode 58: What to Cook Now, Plus Our Fall Pantry Staples

Fall is a busy time for parents, and also the start of holiday cooking. On top of adjusting to new (and more limited produce) in most places around the country, we’re also about to contend with an uptick in classroom parties, family gatherings, potlucks and more. In this episode, the second in an accidental quarterly series, we talk about what we’re cooking and stocking up on this fall — and what we think you should be cooking and stocking your pantries with too.

This week’s episode is made possible by MadeGood Foods and Banza Chickpea Pasta.

—— CLICK THROUGH TO GET YOUR EXCLUSIVE DISCOUNT ——

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Episode 53: Is Homemade Pizza Actually Worth the Effort?

Pizza is a beloved family food, and rightly so. It’s inexpensive, kid-loved, and an effective vehicle for getting picky eaters to eat more vegetables. It’s also readily available: Nearly every town in America has pizza delivery within a phone’s reach. While 1-800-pizza might be faster, we think DIY pizza has it’s merits, and in this episode we breakdown when and where it might be worth making pizza at home from scratch.

Should you shortcut the dough? Skip homemade sauce or make a rustic version? And is mozzarella cheese the only way to go? We cover it all — or most of it, anyway — in the next 60 minutes.

This week’s episode is made possible by Cabot Cheese. Visit cabotcheese.coop for more information.

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Episode 51: Tips for Getting Your Tween to Eat Healthy School Lunches

Tweens are much like toddlers in many ways that mirror general child development— including picky eating tendencies.

The combination of pickiness and growing autonomy can be disastrous for a parent who cares if their rapidly growing tween, gets food that actually nourishes them. School lunch is the hardest meal of the day, since it's so thoroughly out of our hands. This week we share the trials, tribulations and tips for making sure your tween eats a healthy lunch all school year long.

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Episode 50: Make-Ahead Breakfasts for Back-to-School

Being a fully functioning human at 6 am is hard. As much as the idea that “breakfast is the most important meal of the day” has been drilled into our collective consciousness, we just cannot deal with having to feed ourselves and our kids a healthy, scratch meal every morning. That’s why, if you ask us, make-ahead breakfasts are critical to our kitchen game plan. Plus, they assuage that parent guilt. Listen for all the tips and recipes to get morning started off right — and quickly too.

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Episode 49: School Lunch 2019: An Update & How We're Prepping for Back-to-School

We’re kicking off our back-to-school series with this energy: There is no time, we feel side swiped by back-to-school preparations (even though we’ve known for months that it was coming), and OMG why are there still 10 million more things to do?!

So, yea, in this episode we’re taking a moment to stop, breathe, accept the madness for the inevitable reality that it is, and taking stock of what still works — and doesn’t work — for the year of packing school lunches ahead.

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Episode 48: Summer Snacks and S'more with Cookbook Author Dan Whalen

As we close out our mini summer season, we wanted to talk about another universally loved summer treat: s’mores! But it turns out that not everyone no the DIJFY crew is team graham crackers, chocolate, and marshmallows. Meghan and Stacie talk about the trouble with summer busyness, travel snacks and then Stacie gets free s’more’s therapy from cookbook author Dan Whalen.

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Episode 47: Our Favorite No-Cook Family Dinners (And Not Just Salads!)

It’s hot. Real hot. No one wants to fire up the stove to cook dinner, yet our families still expect to eat. (Go figure.) Even worse? They are extra hungry after long, hot days at camp, afternoons spent at the pool, and wicked long travel days. In this episode, we’re bringing all of our favorite no-cook (and low-cook) summer meals for families and sharing our secrets for making killer salads that your kids will actually eat. (Hint: ditch the lettuce! )

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Episode 45: Easy Homemade Popsicles For Breakfast, Lunch or Dinner

Whatever you call them — Popsicles, freeze pops, ice pops, freezies, Otter Pops — easy homemade popsicle recipes never fail to save the day. And when you know how to make them nutritious, the sky’s the limit. With expert tips from Sarah Bond, author of For The Love of Popsicles, we share everything you need to know to make Popsicles sweet, healthy, and good for breakfast. Or dinner, too, if you’re Meghan!

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