ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by associate food editor Kendra Vaculin and food editor Jesse Szewczyk to answer listener questions about cooking more cozily this winter.
They discuss their love of braising in a Dutch oven (Kendra says you can even put yours right in the fridge with the lid on to store leftovers once cooled) and ways to counteract pungent spices and soothe your stomach (hint: it’s yogurt!).
Jesse and Kendra advise how to achieve peak roasted vegetable goodness and avoid sogginess with tips like not overcrowding your sheet pan, evenly coating vegetables with a good glug of oil, and roasting at a higher temperature like 425° or 450° (Jesse also suggests cooking on the bottom rack). They also offer up their favorite comforting meatless recipes like Eggplant Biryani, Cheesy Roasted Cabbage Wedges, and Slow-Roasted Salmon with Fennel, Citrus, and Chiles.
Listen now to hear more recipes and tips like our go-to Indian pantry staple brands like Brooklyn Delhi and Maya Kaimal and flavorful slow cooker meals for vegetarians (like this Spiced Dal with Fluffy Rice and Salted Yogurt or Coconutty Beans and Greens Stew).