Lauren and her family love inviting people over for Shabbat dinner. But between dietary restrictions and kids, sometimes figuring out what to make feels too hard. So she often resorts to ordering in. Still, Lauren feels like there’s a way for Shabbat to feel more complete with the right homemade meal.
Recipes featured in this episode:
From Nina, Miso-Mushroom Risotto (https://www.bonappetit.com/recipe/miso-mushroom-risotto), From Chris, Chana Masala (https://www.bonappetit.com/recipe/chana-masala), Spiced Dal with fluffy rice and salted yogurt (https://www.bonappetit.com/recipe/spiced-dal-with-fluffy-rice-and-salted-yogurt)
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And Mastermind behind smitten kitchen and the author of three cookbooks and I’m Kenji Lopez alt you might know me from serious eats the food lab and the walk we’re both Professional Home Cooks which means that we create and test recipes obsessing over them until they’re just right and on our new
Podcast the recipe with with Kenji and Deb we’ll share our techniques and ingredients so that you can learn everything you need to create your own perfect recipes from radiotopia from PRX it’s the recipe with Kenji and dab out now on your favorite podcast Platform I will say I did a deep dive through the ba archives did you oh yes you know when you’re binging a Netflix show and the like Netflix starts saying oh uh are you sure you want to keep watching after a while I think the ba
Website did that to me surely you left you can’t possibly be still sitting there like a blob welcome back listeners future callers and cooking enthusiasts this is dinner SOS the show where we help you save dinner or whatever you’re cooking I’m Chris Morocco food director of bone
Appti and Epicurious and if I sound a little different today it’s because I’ve been a little under the weather but I’m still here with you you may have heard this from me on the podcast before but sometimes I find getting dinner on the table to be kind of a hassle it’s
Inevitably 600 p.m. everyone in my family is hungry and wanting something different to eat and it’s on me to get everyone fed ASAP it’s easy to forget that a family meal can sometimes be a beautiful respit from all of life’s chaos and that’s what today’s caller Lauren is is
Seeking our family’s Jewish and for us being able to have Shabbat dinner and invite people over for Shabbat dinner that’s sort of part of I think where the impulse comes from it’s something that’s important to me and to us as a value and we get invited to other people’s house
For Shabbat dinner and I want to be able to reciprocate for those who aren’t familiar Shabbat or the Sabbath is a weekly day of rest in the Jewish tradition for the most observant Jewish people it’s taken as a full day away from screens working creating cooking honestly sometimes it sounds like a
Dream and even as a less religious tradition Shabbat dinner on a Friday night can be a way to ease out of the work week and into the weekend but for Lauren trying to host a dinner on a Friday night with a busy job two kids
And another one on the way even the idea of trying to figure out what to make feels like too big of a hurdle and so I either just don’t invite anyone over at all because it’s like oh my gosh if I invite someone over I have to figure out
What to cook and like what the heck is that going to be or I’ll invite people over and we’ll just order in which is still fun but not the same kind of bonding experience so my emergency that I’m hoping you can help me solve is that
I’m in search of a go-to company worthy meal and also it needs to be able to satisfy adults and kids yeah and just to make things complicated because oh yeah oh here’s the twist so we do have some dietary restrictions in my family and things that are like pretty common among
The guests that we would be likely to have over my husband doesn’t eat wheat and no Dairy and then my family in general we don’t eat mammals and since I’m hoping that this is going to be sort of a meal or menu that I can make over
And over again with whoever I’m inviting over it would be great if it’s something that could be adapted to be vegetarian or address different dietary restrictions if needed if that’s a bridge too far then you know whatever I’ll take what I can get but that’s you
Know on like the full magical wish list that would be there you know I’m always looking for ways that I can find things that are repeatable or I can take the mental energy out of it just for the sake of efficiency like you know having sort of like a work uniform to get
Myself dressed in the morning or like every family members only allowed to have one kind of sock the amount of Heartache we go through around socks all I can say is a lot of heartache and that’s just about socks choose your battles yeah choose your battles but if
You’re used to that tradition of of sitting down and literally breaking bread with people over a meal then you really start to appreciate how that slowness the appreciation of your week that time together with multi-generation sitting at a table and and building that family connection there’s really nothing
That compares to that it’s something that’s so simple people have been doing it for thousands of years and yet in our crazy modern lives it somehow feels so hard to pull off and that’s what I’m looking for help is I want that experience to be easier to
Pull off so that we can do more of it because it’s one of the easiest ways I find to kind of deepen a relationship with new people make new friends and just have a meaningful conversation that’s going to add something to your week yeah I so appreciate that you
Referenced like a really specific tradition and how important that Trad tradition is to you and you know I feel like what you’re describing a Shabbat like a Friday night meal like that was like my Sunday dinners you know but all of my Jewish friends like of course that
Was like their experience you know that kind of slowing down appreciating the fact of being together and I think that’s a really like kind of key reference for me to just keep in mind as as we think through like what is the ultimate goal here because it’s that
Spirit of like togetherness and like yes you want to feed people but like the primary goal is community right right that’s exactly it the food is just facilitating the togetherness and so I’m not trying to win any awards I’m not trying to show off what a foodie I am
But like I would like to be able to give people something that’s maybe more than you know like my kind of go-to right now would just be like okay I’m going to roast some chicken legs and maybe make some rice pea for mashed potatoes and broccoli which there’s nothing wrong
With that but I would like to have something that’s maybe a little bit more special if guests come over than just that yeah okay this is super helpful and I mean would you say like your kids are adventurous eaters well if they’re listening then I would say yes you are
Very adventurous eaters and you should keep it up but uh really I would say they’re kind of middle of the road they like a lot of different world Cuisines so they’re willing to eat a lot of different things but also nothing that’s too spicy have no one’s setting any
Records um for being adventuresome but also they’re not like a I’ll only eat white Foods okay yeah Fair there’s a lot of different ways this can go but I I hear you and this is something that I feel in my own life you know just like
Figuring out how to make space to be with other people I certainly could be better with that myself I appreciate you reaching out and letting us help you well thank you I I really appreciate that I’m really excited because I feel like it’s something that has the potential to really enhance our quality
Of life not just the quality of what’s on our table I grew up in like a a reformed Jewish household and kind of similarly in my family we wanted to like set out intentional time to kind of check in with one another and hold space for each
Other but not necessarily have to do the whole like Bree meat and like homemade Hala type ordeal my co-host this week is the one and only Nina moscowitz nah is an editorial assistant at bone Appetit and she hosts Shabbat regularly when I spoke with Nina she told me that as an adult
Her Shabbat practice has become even more low-key now I have been trying to set aside time like every other Friday not necessarily holding myself to it every week but just making dinner with my roommates and calling it shabat not necessarily like making holla but we do
Like we like candles and we drink wine how do you do it on a week night though like have you shopped earlier in the week is this part of like your meal planning for the week so I tend to do like my big grocery shop once a week on
Like Mondays and usually me and my roommates will be like oh do we want to do spot this week and if we do is there a meal in mind that we all want to kind of partake in um and we’ll just try to do really simple easy recipes so we’ve
Made like a brazed like white bean K suo we’ve done like a huge like hash brown Locka and just loaded it with like lbna and locks and like all these Topp things whoa okay I’m listening yeah we just try to do like one pot easy meals that we
Can all kind of share in so yeah I definitely keep that in mind on on my Monday weekly shop and I kind of just treat it as any other meal and like for Shabbat I’ll just be like oh one of my roommates can you grab like these few
Ingredients and I’ll grab these few ingredients and just go about it as a team and and you’re literally cooking as a team as well yeah I mean I I like to cook the most and I definitely am the B one in the so all assigned tasks but
They like being assigned a task and it feels nice it just feels like you know intentional time set aside to just like be with one another cooking and and relaxing and talking it doesn’t feel like a stressful thing for us that sounds lovely so Nina and I got to brainstorming some recipes for
Lauren’s Shabbat dinner after the break we’ll get Lauren back on the line and see what she thinks Hi I’m La arogo host of women who travel each story from our guests and listeners is totally unique and utterly personal we love hearing about your first impressions when visiting someplace new I first trip to the Patagonia region was on the Argentine side I couldn’t believe the expansive territory it’s
Like being in Tibet The Emptiness and the harshness Really I found transformative or a story told when safely back on dry land you know things happened every single day I ran out of gas on a jet ski in the middle of the ocean and I was like what if a sea
Creature comes to eat me but then I’m delusional I was like I’ll make friends with it and it won’t eat me and maybe I’ll ride that back to shore that’s how it works yeah join me La aru every week for more Adventures on women who travel wherever you listen to your Podcasts hi Lauren how’s it going hi I’m great so Lauren I ended up putting a call out to the whole staff of ba and Epicurious to basically find out who on staff is sort of holding space for doing bought dinners I thought like you had such a kind of overlapping set of
Imperatives for what you were trying to achieve from the standpoint of large format meal that could suit people of all ages that was dairyfree gluten-free maybe vegetarian question mark or the ability to turn it vegetarian this is where it was sort of like where my brain started leaking out
Of my left ear you know and um but without getting into the specifics and like freaking anybody any potential co-hosts out I wanted to find out who on staff has this practice in their own life you know and Nina you were one such person yeah so I am so excited to be
Talking Shabbat and in this case my roommates are vegetarian as well and a lot of my friends are gluten-free and dairyfree so I can empathize and I’m here for you and I I have a great recipe in mind so I’m excited to get started oh
Okay well I’m so glad to hear that that I’m not alone in this quandry and Lauren you haven’t had some like quiet breakthrough through since we last spoke right like you didn’t like crack the code and we’re just sort of shipping coals to Newcastle here right sadly no
No breakthroughs in the Shabbat dinner Department okay okay great well Nina seems like you have something in mind you have about two pages of single space notes yes I do I’m literally like sitting here with like a blank screen on a computer and a dream but that’s cool
Um do you want to do you want to take the first shot at this yeah I’d be happy to so the recipe that I have chosen is actually a crisp Morocco fan favorite it’s a miso mushroom risotto recipe and I think that this recipe is incredible because it is extremely
Nourishing I think a lot of people are really intimidated by the idea of risoto but it’s really using minimal ingredients most of which you already have stocked in your pantry you might have a thing of arboro rice a tub of miso in the fridge and then all you have
To do is buy that fresh protein prod and you know Lauren I know you have kids that can help out with that stirring as well um so this can be like a family affair am I a terrible parent for literally hating cooking with my kids I don’t think so Lauren Lauren
Seriously kids in the kitchen yes or no you know I that was a heavy breath that was a sharp heavy intake when I have my kids cooking with me it’s mainly for purposes of getting them invested in meal to encourage them to actually be willing to try something new
So it’s not like if I’m just cooking to get food on the table they are not helpful but if it’s like I really want you to maybe be willing to try this and if you cook it with me then that maybe incrementally increases my chances it’s so true it’s so true I know
You know I like that recipe and I think part of it is you know it’s like a cheese free risoto that still has a lot of Umami in a lot of depth because it’s looking to Japan specifically as a way of like building really tangible depth of flavor mhm the mushrooms get really
Woodsy and earthy and that kind of pairs well with that like deeply Umami miso and even I made it for my boyfriend who hates mushrooms famously and he actually thought that the mushroom and miso kind of worked in harmony together and also I would recommend if if someone doesn’t
Like mushrooms in the household you can easily swap that out with another vegetable you can do like a roasted butternut squash yeah squash puree in there o delicious Nina okay all right well that sounds great and I I haven’t really cooked much with miso I actually bought some recently and haven’t used it
Yet so that’s an exciting possibility yeah I think this is a great introduction to it it’s rather easy um I will say the one thing that this recipe does call for in the end is butter but you can easily swap that with with a vegan butter and I did that last Friday
For Shabbat to test it out and it was great and creamy do you have a favorite vegan uh butter that you used for it we explored this in that um an episode with Chrissy Tracy like Chrissy preferred and I’ve certainly seen it perform in the past like the country Croc I think it’s
The avocado oilbased one is really good not sponsored it’s just a really great product when you’re looking for that like lusciousness in the finish some it’s something that olive oil alone doesn’t quite do because olive oil is adding that sort of sharpness and that grassiness um that peppery bite whereas
Butter and in this case like a plant-based butter is bringing creaminess really recommend that one oh great but I’m just sitting here like why am I endorsing a recipe that’s not my choice why am I adding F to the fire excited by it you want to make it and
It’s a winner so here’s the thing Lauren when I was thinking about all the different kind of requirements that you’re look looking at meeting you know with these dinners one thing that I was just thinking about I know like kids depending on what they’ve grown up with
And been exposed to different kids all around the world you know will eat different things just fine right depending on their context but I don’t know you you had mentioned you know nothing like too crazy adventurous given like you know what your kids have been exposed to and probably nothing spicy
But I was just looking in a very different direction in terms of a set of influences here one dish that I was thinking about was Yasmine K’s CH Masala this is like a brazed saucy really lovely luscious spiced chickpea dish it’s adapted from her cookbook ripe figs
And I cooked this one you know maybe it was a couple years ago when we were testing it and it’s just a completely different approach to like layering flavors together and whether this is the moment to kind of introduce your kids to warm spices and more overt notes in
Savory cooking like it’s really a kind of a wonderful path to explore cuz a lot of it is just inherently dairyfree you know or certainly candy it’s like a little bit more oilbased as opposed to butter based but it’s like this layering of flavors from double concentrated
Tomato paste a little bit of fresh tomato but that could be you know omitted and just bumped up the paste depending on the time of year gam Masala turmeric ginger garlic cumin coriander onion and you can use can chickpeas and one of the things I loved about this
Recipe was it really makes the point that you know the texture that the chickpeas are coming out of the can with it can really truly improve by you continuing to simmer them like in broth a different mixture it softens them further it really makes them meld well
With other flavors and you know is it nice to finish with a scoop of yogurt sure but you could you know you could use a dairyfree yogurt and there’s plenty of good ones out there that was one thought and the other and again this is like thinking about similar sort of
Flavors this is Andy bagan’s spiced doll with fluffy rice and salted yogurt again you could use like a coconut yogurt for this and using something that’s like inherently vegetarian red split lentils or massure doll like this is just it’s such a wonderful way to cook cuz it’s
Fast but wow is it full on flavor and I can’t recommend it enough I mean you know doll is something that I make regularly just on a week night some times in sort of conjunction with chicken curry or sometimes I make like chicken Tika but it’s something that’s
Great on its own right like especially given that you can dress it up according to your preferences with a little bit of pickled onion and it’s just so nice anyway those are my two just like kind of spinning you off in like a different direction flavor-wise all of the recipes
Sound really intriguing and I have a feeling that I’m going to try all of them at some point Fair really fair well listen you know whatever you choose best of luck and I hope it goes well like introducing new foods to my my own family can be a challenge at best you
Know sometimes just laboring to produce something just with a click or two more intention or with more forethought behind it it’s like of course those are the moments that your kids decide to just you know dig in their heels and refuse to eat anything at all but I hope
That they at least like give it a shot I hope so too I long ago let go of any ego with respect to my children eating or not eating things that I cook so I won’t take it personally one way or another if what whatever their reaction is we’ll
Just we’ll make sure they take their no thank you bite and hopefully that won’t be the only bite their no thank you bite oh my gosh would you have gotten away with that as a kid absolutely not well I pondered whether my kids would be receptive to that no thank you
Bite trick we sent Lauren our recipe suggestions the am miso mushroom risotto CH Masala and spice doll after the break we’ll hear how Lauren Shabbat dinner went and whether her kids were on Board I just know that you’re a foodie who loves to learn so I’m excited to tell you about if this food could talk from our friends at a podcast Studios recently named a new and not podcast by Apple podcasts and NPR if this food could talk is the brand new history show
For everyone who eats each episode Mediterranean culinary and lifestyle expert Claudia Hannah dives into the world’s Pantry of Forgotten stories to share some spectacular stories of your favorite foods like did you know about the surprising Royal origin of the margarita pizza or how the US Navy had a
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You’re wondering where Lauren landed between the vegetarian wheat free and nearly dairyfree options she had on the table courtesy of nah and yours truly and we’ve been wondering the same thing drum roll please I will reveal to you what I went with and I have to say that I also had
Some of those same kinds of thoughts of like how am I going to sell this and what’s going to happen but like I had in the back of my mind worst case scenario we just make some grilled cheese for the kids and it’s all going to be okay so I
Talked to my kids about the recipes we went kind of around and around ultimately I overrode their instinctive impression of which one would be the best and went with my gut which was the Miso mushroom risoto wo feel very good about that one good for you Nina that’s a strong start you
Know most people need to like co-host like three episodes before their recipe gets chosen they’re like coming in real hot love it love that for you so I heard that there is some audio of you dis ing this Choice with the kids Michelle do
You want to play it for us I think I’m leaning towards the last one it sounds very good sounds like it’s going to be very tasty and very edible now I like the second one I I kind of like the Stewie idea for the second one you know
I feel like I’m good at eating stew okay we at bone Appetit strive to create recipes for edible food and we just really hold to that principle Nina before we continue with Lauren can you go ahead and walk us through how to make the highly edible miso mushroom risoto sure so first you
Make the Miso broth put 1/4 cup of miso in a pot and slowly whisk water into it bring it to a simmer then season and reduce heat to load to keep it warm meanwhile sauté some onion and garlic then add your rice after the grains are translucent which takes a few minutes
Add white wine cooking until it’s fully evaporated add your mushrooms and a about a cup of broth and simmer for a few minutes until the liquid is absorbed and the mushrooms are softened keep the rice at a simmer and continue to add broth a little at a time waiting until
The liquid is fully absorbed before adding more once the rice is fully cooked and all the liquid is absorbed stir some butter in there finish it by topping it with fake seasoning and enjoy so I’m curious it was a question of flavors and sort of accessibility to
Your kids what went into it really yeah well so the flavor of the Misa and the rice itself that was all everyone loved it we had it was four people from my family four people from another family four kids in total in the sort of 9 to 12 age range and everyone
Liked that the mushrooms were a little bit more controversial I would say that ranged from well you can’t really tell that there are mushrooms there so it’s okay to I only want to eat the bites that don’t have mushrooms in them which was fun with me but I don’t know the
Mushrooms were really good Nina I’m curious for your take on this you know part of what I love about how the mushrooms go into this recipe right like you can get very fancy and convoluted when it comes to melding some kind of mushroom situation with a risotto
Situation but in this case we are literally just slicing up crini mushrooms and dumping them right into the risotto exactly it’s super easy you could literally just tear them apart and throw them right in the pot and I think that’s part of the appeal of this like
Large format cooking for a group of people is it’s easy so I’m kind of curious how the actual process of cooking was for you Lauren yeah so first of all it was sort of a funny scene because I’m 9 months pregnant and I was like ooh this is a lot of standing here
For me so I pulled up a bar stool stove and I like literally sat there and was like ladling BR rotto sitting down on a bar stool well in terms of the mushrooms the grocery store I went to did not have my talki mushrooms or crini mushrooms there were
Just sort of some you know plain brown mushrooms or baby Bellas but I actually wound up going with shitake which were really delicious they just looked really good compared to the other mushrooms that were there I don’t know if it was what I was supposed to do but it was
Delicious there is no real supposed to I mean you know a baby Bella for what it’s worth is a crini just so you know for next time all right well now I know no you just never know like oh like this purveyor you know labels it this thing
But the shitake has lovely flavor it has like a slightly more textural bite to it perhaps than a slice of crini mushroom so like a little bit more like resilient like it doesn’t want to break apart on you let’s just say yeah with the shiak I thought like they would be easier to
Pick out the kids cuz they sort of hold up like you can avoid them and the adults really enjoyed them so one thing that was sort of surprising to me about the flavor profile is I was thinking that it would because of the Miso taste really sort of Japanese flavored and it really
Actually wasn’t that much like I had Twisted myself up over like what kind of Asian flavored sides are going to go well with this and I wound up making some things that I really enjoyed but I don’t think I needed to like I could anything would have gone with it yeah I
Think the purpose of this recipe was really just to Showcase that like you know often like like with a risoto you’re tasting broth more than you’re tasting anything else right and like miso is such a near instant win in terms of creating like a compelling broth
Yourself at home I think for a lot of folks it’s like listen unless you’re going to use something kind of homemade then you know miso creates this like really lovely Nuance broth but yeah the flavor doesn’t necessarily skew you know towards anyone Cuisine necessarily and it lends itself to a certain versatility
In terms of what you’d pair with it what did you end up serving with this I actually relied heavily on the Epicurious app to was like searching around looking for things and so I will tell you right now I made the cucumber salad with red onion and Dill by Allison
Atenor and it I thought it would go really well because it was like you just sort of quick pickle the onions in rice vinegar with a little Dijon mustard and and honey and then used use that liquid for the dressing after the onions have sat for half an hour and so that was
Really really tasty and then I made just a green salad and finished that with a miso vinegret recipe that I also found on the app that was a really big hit and of course because it was a Shabbat dinner had Hala gotcha I’m really curious has this given you a different
Kind of sense of what you’re capable of for these Shabbat dinners or just like for hosting in general and just like changing up your repertoire in short like where do we go from here yeah so first of all I was really glad that the recipe sort of required me to push
Outside of both my comfort zone in terms of what I’ve cooked before and also made me think a little bit more Outside the Box in terms of what works as a Shabbat dinner what kind of threw me a little bit is that I mean you really do have to
Stand there and watch it the whole time and there’s no multitasking and so I didn’t quite have all my timing down of how you get all the sides prepared but because I hadn’t planned ahead in that way to get the sides all done ahead of
Time the risoto then sort of had to sit for kind of a while while I was getting the salads and stuff together and then I was able to sort of add a little bit of water and sort of reheat it and get it to not be gloopy at the end but that was
Definitely something that I would do differently the next time that I make it that’s really fair and that’s a good note and I you know for what it’s worth risotto I mean maybe it reaches like the apy of risoto Dum you know sorry I’m looking at you for like some kind of
Like nod of affirmation you know um if you you know add the broth in like perfect you know kind of incremental additions and stir very aggressively like most of the time if you need to add a little bit more broth stir a little more turn the heat down a little bit
Walk away for a few minutes you can and it sounds like you really brought it with those sides and you really own the experience by just pulling up a stool and you know getting comfortable and settling in for the Long Haul so well done thanks whatever it takes get the
Job done oh for sure um well listen Lauren this is such a pleasure thank you so much for doing this with us thank you it it was great and when someone invites you to their home and cooks for you it really does make you feel special so I’m
Happy to be able to feel like I can reciprocate well Lauren thank you so much again for calling in best of luck okay yeah shabbat shalom shabbat shalom thank you so much and even though Lauren was worried that her kids wouldn’t like these new flavors or would even be thrown by a
Less than traditional Shabbat meal at the end of the day well take it away kids I’m saying like just shabat like have to do with what you’re eating you got the Hala it’s shabat if you have a dinner emergency on your hands write to us a dinner SOS
Bonappetit.com or leave us a voice message at 212 286 sos1 that’s 212 286 7071 now I’ve asked you this before and I’m going to do it again we like reading your emails about needing tips or tweaks or your own versions of dietary restriction Bingo we really do but for
Our upcoming episodes we are looking for more calls about kitchen disasters I want to know about the time your roasted broccoli almost set the house on fire or how your bread dough never Rises give me the Bad and the Ugly I can take it and I
Want to help seriously call us you can find the recipes featured on today’s episode miso mushroom risoto cha Masala and spiced doll with fluffy rice and salted yogurt on the new Epicurious app brought to you by con n just search epicurious in the App Store and download
Today if you enjoyed this episode please give us a rating and revieww on your podcast app of choice and hit that follow button so you never miss an episode dinner SOS is a con Nast entertainment original podcast I’m your host Chris Morocco my co-host this week is Nina moscowitz our producer is
Michelle O’Brien pton Hayes is our associate producer Leah Casher is our assistant producer Jake Lumis is our studio engineer Amar L mix this episode we’re taking a from publishing regular episodes in the feed for a few weeks but keep an eye out for our April mailbag and some bonus Episodes did we even talk about that statistic kids just need to try something 17 times before they can truly be in a position to decide if they like it and you’re like you mean I have to serve the same fraking thing to my kids 16 times and throw it out or like you
Know eat punch bows full of doll you know for the rest of the week Myself hi listeners it’s Chris on dinner SOS we offer you cooking advice to make your week a little less stressful so I want to share another podcast with you that has helped me decompress from the stress of everyday life it’s called meditative story and in each episode you’ll hear a different Storyteller
Share a moment in their life where everything changed for them I just listened to the episode with fellow Chef Carla Hall she shared an incredible heartfelt story about the power of play and how she fell in love with cooking from watching her grandmother in her kitchen my favorite part is that the
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