Didn't I Just Feed You - TopPodcast.com

Latest Episodes:

Our Annual Cookbook Gift Guide with Brian Stewart of Salt & Spine Dec 09, 2019

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Brian Stewart is BACK! Our resident cookbook expert and host of the popular podcast Salt + Spine podcast is back for our 2nd annual cookbook gift guide episode. Brian shares his picks for the best cookbooks of 2019 for parents, new cooks, and more. Plus both Stacie and Meghan share the cookbooks that are on their personal wish lists this year.

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How to Bake for the Holidays Without Losing Your Mind with Cindy Rahe Dec 02, 2019

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Our goal is always this: to give you the tools to make the most out of your kitchen for weeknights, busy mornings, and every moment in between. We’re entering holiday baking season full speed and we know that you have obligations that require cookies, cakes, or cinnamon rolls and we don’t want you to get overwhelmed. This week we’re joined by Cindy Rahe — professional food photographer and recipe developer who specializes in beautiful baked goods — to have a reality check about holiday baking. Here is the good news: you don’t have to make holiday baking complicated and you can bake in a smart and easy way with your kids, too.

THIS WEEK’S EPISODE IS MADE POSSIBLE BY OUR FAVORITE BAKING INGREDIENT: OREGON FRUIT

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How to Store and Reheat Leftovers Correctly (for Holidays and Everyday) Nov 25, 2019

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Following up from last week’s episode on what to feed a crowd, we’re here to help you handle Thanksgiving leftovers that we know you’ll be rich in this week. You know we’re sharing our favorite recipes for making the most of leftover turkey, mashed potatoes, and more (that our families love); But we’re also putting on our food professional hats to talk how to safely and practically deal with leftovers everyday too so that you can avoid food waste and never eat a stale meal again.

HIS WEEK’S EPISODE IS MADE POSSIBLE BY OUR FAVORITE BAKING INGREDIENT: OREGON FRUIT

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What — and How Much — To Feed a Crowd Nov 18, 2019

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The holidays are upon us and, for many, that means cooking for a crowd. If you’re not a frequent entertainer, figuring out how to cook for 20 people, or maybe even just 8, can be daunting. This week, we spend time going over the nitty gritty of how to think about serving a crowd, what to feed them, and how much to make. Stress no more: We’ve got you covered, from menu ideas to how many ounces of pie you should buy.

THIS WEEK’S EPISODE IS MADE POSSIBLE BY OUR NEW FAVE BAKING SHORTCUT: OREGON FRUIT

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Why Tots Are The Tits with Dan Whalen Nov 11, 2019

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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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How to Master One Pot Dinners Nov 04, 2019

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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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When "Feed Yourself First" Is Easier Said Than Done Oct 28, 2019

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“Feed Yourself First!” Inspiring words, or a saying you’d see on a gimmicky wall plaque? We’re not sure (both maybe?), but we think it's worth a conversation. And not just one about food. Because while it sounds nice — maybe even helpful — to have experts encouraging you to cook only things you love or let go of the guilt of eating whatever you want, we’re not so sure that’s actually helpful. Since helpful is our goal, we explore the many ways that you can nourish yourself and find more joy while feeding your family.

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How Sauces Can Save Your Weeknight Cooking Oct 21, 2019

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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.

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Our Best Dinner Shortcuts—and Shortcut Dinners with Kelsey Nixon Oct 13, 2019

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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.

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What to Cook Now for Fall Plus Our Fall Pantry Staples Oct 07, 2019

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We’ve accidentally started a quarterly series wherein we talk about what we are eating each season. Fall is a busy time for parents, it is also the start of holiday cooking. Classroom parties, trick-or-treat eats — all that cooking is closer than we think. This week we’re very simply talking about our fall pantries and what we really want to cook and bake (if you’re Meghan) this season.

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

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