Join Chris Morocco, Jesse Szewczyk, and Shilpa Uskokovic as they explore the world of cozy cooking and share their favorite recipes for the winter months. From comforting broths to delicious baked pastas, this episode will provide you with plenty of inspiration to warm up your kitchen and your soul.
On this week’s episode of Dinner SOS, test kitchen director and host Chris Morocco brings in senior test kitchen editors (and the hosts of BA Bake Club) Shilpa Uskokovic and Jesse Szewczyk to help callers dive into cozy cooking and find plenty to get excited about even in the dead of winter. It’s January, the holidays are over. What are we cooking? The answer–cozy food. What is cozy food? A long braise, a baked pasta .
If there was ever a time of year to go low and slow and enjoy taking a bit of extra time in the kitchen, this is it! Chris, Jesse, and Shilpa run us through some of their favorite peak cozy recipes. Jesse talks about two recipes from his March issue story “One and Done,” which use just one cooking vessel. First up is his Shortcut Baked Rigatoni With Spicy Italian Sausage, which features uncooked pasta baked right in the sauce until al dente, as well as his Chicken Thighs With Spiced Couscous and Carrots, which happens in a Dutch Oven for maximum ease. They then take listener questions: Jessica can never make a broth as good as she gets in a restaurant. She is primarily vegetarian with some fish, and is eager for help on how to replicate that long cooked meat broth flavor without the meat. Sylvia needs help cooking frozen vegetables in a way that isn’t watery and tasteless. Jillian would love some advice on how to store her fresh herbs so they can last the week. Chris, Jesse, and Shilpa recommend Jessica buy a store-bought broth that she can punch up with easy flavor additions like lemongrass and ginger. For the Thai, Japanese, or Chinese flavors Jessica loves, Shilpa recommends she incorporate curry paste or curry powder or add Hondashi for additional layers of flavor. Shilpa suggests Sylvia make her Cheesy Green Pea Fritters, which use frozen peas to great effect. Chris also recommends Jillian try his go-to method for storing cilantro to avoid the dreaded wilting: a cold water plunge, then wrapped in paper towels inside a resealable bag to give herbs the ability to last a week. Listen now to hear more about Chris, Jesse, and Shilpa’s cozy essentials for the winter and how they help callers bring fresh ideas and excitement into classic winter staples
Cozy Cooking Winter Recipes Baked Pasta Broth Herbs BA Bake Club
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