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138: Alanna Taylor-Tobin: Behind the Pages of Alternative Baker

September 7, 2016 by Gabriel Leave a Comment

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about her first cookbook.
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Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about her first cookbook.

Alternative Baker cookbook

I am so excited to welcome Alanna Taylor-Tobin of The Bojon Gourmet back to the show today. The last time we talked was over a year ago. And Alanna has been busy working on a bunch of awesome stuff. One thing in particular is her cookbook called, Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours. I’m super psyched to have her here today to chat about her labour of love. And to learn about the process of putting her book together.

(*All photos below are Alanna’s.)

On Her Cookbook, Alternative Baker:

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about her cookbook.

I really wanted to write a cookbook about rustic fruit desserts because that’s my favorite way to cook. It’s like using what’s in season and how do you take those perfectly ripe peaches and make them even better than they are on their own? And I’m gluten sensitive so I’ve been playing with different flours for the last decade or so. I think actually the thing that made me really want to write this book was my gluten-free pie dough, which I’m really proud of. It’s so delicious. I just wanted to really highlight that in the book. And how you can create these great flavours and textures from these alternative flours. The publisher was really excited about the alternative flours aspect of it so we sort of put the two together and we came up with this concept of alternative grains and flours, but also seasonal fruits and vegetables. It makes for this really vibrant, colourful, fun cookbook.

In October, it will be two years since the initial e-mail exchange. I started working on the book actually right when we had talked the last time in January of 2015 but it was brand new and I hadn’t told anyone about it yet. I had eight months for the recipes and manuscripts and then an additional month for the photographs after that. And then it was tying up things and doing editing. Then it’s been at the printer being printed.

So it will be almost two years from start to finish.

On Creating a Cookbook for All Skill Levels:

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about creating a cookbook for all skill levels.

I didn’t really think about that at first. The thing that really made that become important to me was when I started sending my recipes out to testers. I ended up with I think 60 or 80 recipe testers, just volunteers or friends or readers. I really wanted to get each recipe tested by at least two different people because gluten-free baking is so finicky. And so I just really wanted to make sure at least two people could make each recipes before they went into print and went out to the masses.

When the testers started making these recipes I really realized like, this isn’t just a hypothetical person who I don’t know, who’s anonymous and who buys the book years in the future. This is my teacher from pastry school making this or this is an old friend of mine, this is a reader who I have a nice rapport with. I want to make this recipe really easy for them and make it as good as possible, and as streamlined as possible. I realized I was already asking a lot for people to go find these obscure flours to use and also seasonal produce that maybe was not in season or was hard to find. So I started to try to simplify things.

On an Instant Household Classic for a Beginner:

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about recipes in her cookbook that can be instant household classics for beginners.

I have a few recipes. And actually, I have a full section in the book that lists the simpler recipes or the more complex ones. If you’re a flour child, F-L-O-U-R, then you can make these simpler recipes that don’t use many flours or these easy to find flours. Up to you. If you’re a grainiac then you can make these crazy recipes with more obscure flours. And so one recipe is a brownie recipe that is adopted from Alice Medrich who’s the goddess of baking, gluten-free baking and alternative flour baking. And her brownie recipe is just…it’s amazing. You whip the eggs with the sugar so you get the light and airy, but they’re really dense and fudgy, and chocolate-y at the same time. But it’s totally easy to make and you can use pretty much any flour in there. There’s so much chocolate and eggs to stick it together. The ones in my book have chestnut flour in them. It makes an extra earthy, rich brownie with this delicious buttery texture.

On Probably the Most Challenging Recipe in the Cookbook:

There is one recipe. I think it’s probably the most challenging recipe in the book. And it’s not necessarily hard to make. But it’s just sort of a pain in the butt. And it’s this trifle… When you make a chiffon cake, just add like a citrus flavor in the chiffon cake… And the chiffon cake is like, it’s just really easy to make. It just takes a little bit of technique that you have to whip the egg whites and then fold them into the batter so you have to know how to do that. And then you make a Zabaglione… Zabaglione is such an annoying dessert because first you have eight egg yolks and what are you going to do with those egg whites. That’s annoying just to begin with. And you put sugar and I put Lillet Blanc in it. It’s that aperitif…It’s a wine base that has these citrus, honey flavors in it. So delicious. So you put that with the egg yolks and then sugar. And you put it in a hot water bath. You have to whisk it and you have… You’re sweating and there’s steam coming up from the pot and it’s burning you, you have to just keep whipping and whipping, mixing by hand with the whisk until it get’s really frothy. And then you have to chill it. Then you have to fold heavy cream into it. It’s such a pain to make it but it’s just like nothing else. It’s just this super silky, fluffy, light sort of  custard that is layered with the chiffon cake and soaked with more citrus juice and more Lillet, and then layered with winter citrus fruits, like oranges and grapefruits and tangerines. It’s this amazing really impressive looking dessert. But it’s really a pain to make.

On a Surprising Challenge That was Different From Blogging:

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about the different challenges from writing a cookbook and blogging.

The thing that snuck up on me was that when I’m photographing for my blog, first of all, I do those process shots. And so I get to warm up…you don’t just go sprint out the door. You stretch and you start slowly and work up to it. When shooting for my blog, I realized shooting these process shots was kind of a warm up to get the final beauty shots at the end. And then with the book, it was only the finished shot. It kind of surprised me how much it helps me when I’m shooting for my blog to have this warm up period to the beauty shot. Also, just being creative under pressure was really hard for me.

With my blog, it’s free content, it doesn’t matter if it’s not perfect. But, with the book, it kind of put the fear in me. First of all, there was this intense deadline – all these other people are waiting on. For my blog if don’t post one week it doesn’t matter really. No one’s mad at me. For the book they had this deadline and I had to try to be creative and really think on my feet and just come up with interesting shots. At first I felt paralyzed. Because it was just so different and it just felt really difficult.

On If We Can Expect More Cookbooks in the Future:

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about if we can expect more cookbooks from her in the future.

I think I’m crazy enough to do this thing again. I don’t have kids but I would imagine, your first kid, is like you have no idea what you are doing.

It would be nice to do a second book to apply all of those things first of all. But also I love the whole process, making all these recipes that all fit together. For the blog, I do that to some extent on the blog, but it’s not the same as like having it all together in a book and pulling all these different influences and flavors and everything and having it all come together into a book. That was really satisfying and I’d love to do that again.

On How to Get our Hands on Alternative Baker:

Alanna Taylor-Tobin of Alternative Baker on The Dinner Special podcast talking about how we can get our hands on her Alternative Baker cookbook.

Well it comes out September 13th. And it can be preordered through anywhere. Amazon, Barnes & Noble, your local bookstore, Books-a-Million, any retailers of books you can preorder it. And if you want to find out more about the book you can go to alternativebaker.com and that’s my cookbook page. I talk all about the book there.

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Filed Under: Podcast Tagged With: Alanna Taylor-Tobin, Alice Medrich, Alternative Baker, Alternative Flours, Baking, Cookbook, Cookbook Author, Cookbook process, Cookbook writing, Dessert, Food Blog, Food Blogger, Gluten-Free, gluten-free baking, grainiac, Grains, pie crust, The Bojon Gourmet

126: Ice Sanford: Tasting Food from Around the World

June 8, 2016 by Gabriel 2 Comments

Ice Sanford of Foolproof Living on The Dinner Special podcast featured image
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Ice Sanford of Foolproof Living on The Dinner Special podcast talking about Tasting Food from Around the World.Foolproof Living

Ice was born with itchy feet. She grew up in Turkey, lived 10 years in the States, four years in the British Virgin Islands, and has recently moved back to the U.S. A food and lifestyle photographer and full-time blogger, she is a firm believer that if you know how to read, you know how to cook. On Foolproof Living, Ice shares easy to follow recipes that are helpful and full of flavor, as well as stories about her travels.

I am so happy to have Ice Sanford of Foolproof Living with me here on the show today.

(*All photos below are Ice’s.)

On Her Favorite Food in Turkey:

A big plate full of Quinoa and Avocado Salad with Blood Oranges and Fennel placed on an old farm style table is photographed from the top view.

A big plate full of Quinoa and Avocado Salad with Blood Oranges and Fennel.

I am a big fan of breakfast. I’m a morning person. I like to get up early and have breakfast. To this day, I do a lot of toast and feta cheese. Feta cheese is so big in Turkey, and olives, my American friends make fun of me because I eat olives in the morning, but olives, jam like cherry jam and homemade marmalade and different cheeses, but mostly feta cheese is big, big back home.

Feta cheese in Turkey, it’s amazing there. Really. It’s so fatty and so delicious, and I just love it. And I have a lot of friends ask me how can you live without this? It’s hard. It’s my favorite thing.

On the Food Culture in British Virgin Islands:

A bowl of braised baby artichoke salad with white beans and shaved manchego is photographed from the top.

A bowl of braised baby artichoke salad with white beans and shaved manchego.

It’s a combination of a lot of food cultures. When you’re talking about the Caribbean, you have so many little islands and little cultures in there, and they are all living together. We were living on a small island called Virgin Gorda. It’s a nine-mile long island, half an hour ferry ride from the big island Tortola, which is the city, a big, big capital basically. Each island has islanders from the neighboring island like Jamaica, Dominica, Dominican Republic, Nevis and Kitts. So they all bring their own culture and we would have these little food gatherings every so often on the island, and you get to taste a lot of different cuisines.

We were just talking about it with some friends the other day. On one of those, we heard that Nevis and Saint Kitts. Those people eat a lot of monkey meat because they have so many monkeys over there, and it’s just a part of culture. I went there because I tried to eat everything, at least know the taste of it and it was gone. Right after they opened their area, it was just gone. And my husband was like, “I can’t eat that. It’s too close to home.” But for me, I wanted to taste it. A lot of curry, they eat a lot of curry, chicken, seafood is big, and a lot of sweet tastes like putting pineapple, coconut, those are obviously in abundance.

On a Recipe She Picked Up from Her Travels:

Mexican Style 2 eggs topped with guacomole, pasilla chile sauce, Mexican cheese, and fresh cilantro served in a Mexican dish.

Mexican Style 2 eggs topped with guacomole, pasilla chile sauce, Mexican cheese, and fresh cilantro served in a Mexican dish.

One of my favorite recipes, it’s on the blog as well, is huevos rancheros, I am a big fan of huevos rancheros. A couple of years ago, we went to San Miguel de Allende, and there my husband and I went to different restaurants every morning and ordered huevos rancheros every single day just to find what is the best one. If you think about it, it’s just eggs served with some sort of a sauce over a corn tortilla. But this one place called Posada Corazon, a small inn in the heart of the city, had the best, like absolutely the best huevos rancheros because the cook made this pathia sauce, chili sauce, and it was just phenomenal.

She didn’t speak English and I didn’t speak good Spanish, and we tried to really communicate, but it came to the point where it was just not working. She was trying to show me what she used, but then I went to the hotel and made the person at the front desk call her and get the recipe. And since then, it’s our favorite, favorite dish. And I shared that on the blog.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

America’s Test Kitchen.

What are some food blogs or food websites we have to know about?

I love Artful Desperado, Gabriel, his work, his photography takes my breath away. I love The Bojon Gourmet via Alanna. She is amazing. Her recipes, to me, they are all doable. I want to make everything. I also like The Clever Carrot, Emilie. She is really talented. There are so many, Snixy Kitchen, I love, and Adventures in Cooking. Those are some that I really like.

Who do you follow on Pinterest, Instagram, Facebook or Snapchat that make you happy?

Oh my God, there are so many people. There is an account on Pinterest and Instagram called A Daily Something. I really liked that. Witanddelight, I really like. There is another girl on Instagram, Mademoisellepoirot. Her photography is amazing, her color schemes, those are the ones that I really enjoy.

What is the most unusual or treasured item in your kitchen?

My mom’s mixing bowls.

Name one ingredient you used to dislike but now you love.

I can’t say I love it, but I’m working on it. And this is so in a way, embarrassing to say as a food blogger living in the U.S., bacon.

What are a few cookbooks that make your life better?

Flavor Bible, I go to the supermarket with The Vegetarian Flavor Bible. We have a Farmer’s Market here and you can find every kind of vegetable in there and some of them I’ve never seen, but I would like to try. So I go there and look at what would match with this. That’s a very good resource if you’re creating recipes or if you’re trying to finish stuff in your fridge and don’t know what matches with what.

Cook’s Illustrated is a really good resource for me because if you don’t know something, just go there and look. And then, some food blogger cookbooks. I think those guys and gals, they are just doing an amazing job. Seven Spoon cookbook is like a go-to cookbook. I made a lot of things in there. Jamie Oliver is really good, Thomas Keller if you want to learn how to do certain things the professional way. Those are ones that I go to often.

What song or album just makes you want to cook?

I like anything Sia. Lately, I’m really, really impressed with her voice and just love it.

On Keeping Posted with Ice:

ce Sanford of Foolproof Living on The Dinner Special podcast talking about keeping posted with her.

I do update my Instagram regularly, as well as Facebook. Facebook is Foolproof Living and Instagram is aysegul.sanford. You can find me there.

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Filed Under: Podcast Tagged With: A Daily Something, Adventures in Cooking, America's Test Kitchen, Artful Desperado, Atlanta, Aysegul Sanford, Cook's Illustrated, Feta Cheese, Food Blog, Food Blogger, Food Photographer, Foolproof Living, Huevos Rancheros, Ice Sanford, Jamie Oliver, San Miguel de Allende, Seven Spoons, Sia, Snixy Kitchen, The Bojon Gourmet, The British Virgin Islands, The Clever Carrot, The Vegetarian Flavor Bible, Thomas Keller, Turkey, Virgin Gorda

095: Tessa Fisher: Gluten-Free Baking with Whole Ingredients

November 30, 2015 by Gabriel Leave a Comment

Tessa Fisher of Salted Plains on The Dinner Special podcast
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Tessa Fisher of Salted Plains on The Dinner Special podcast talking about gluten-free baking with whole ingredients.

Salted Plains

Tessa is fascinated with turning her love of baking into creating gluten-free treats that taste good. On her blog Salted Plains she shares recipes of her gluten-free creations many of which are also dairy-free or vegan. Tessa strives to use whole ingredients and refrains from baking with refined sugar whenever she can.

I am so happy to have Tessa Fisher of Salted Plains joining me here on the show today.

(*All photos below are Tessa’s.)

On Her Interest in Baking:

Tessa Fisher of Salted Plains on The Dinner Special podcast talking about her interest in baking.

Baking was something that I always did growing up. My mom was a really great cook, she was always creating new things for us at dinner but she didn’t do a whole lot of baking. That was something that I always really liked experimenting with, probably putting weird combinations together when I shouldn’t have been. But it’s always been something that I’ve really just enjoyed doing.

I’ve always felt more comfortable baking than cooking and from preparing meals for sure.

I think the idea of just creating something sweet, I kind of have a sweet tooth, and then being able to share those things with other people, has always just been a lot of fun for me.

On Being Gluten-Free:

Tessa Fisher of Salted Plains on The Dinner Special podcast talking about being gluten-free.

About middle school, high school, I started getting severe migraines and they would just put me out for a whole day and then make me pretty sick, very nauseous, dehydrated, just really awful. As I went through high school they kind of became more frequent. In college, they were very frequent, and so I tried everything. I did acupuncture and saw a chiropractor and saw ear, nose and throat doctors, and allergies and all sorts of things to try to figure out what was going on and no real an answer. Some things helped calm symptoms a little bit but nothing really ever got rid of them. I just became okay with the idea that I was always going to have migraines but at the same time when a special event was coming up, I’d get nervous that one would come and it would just ruin the day.

So I really came to be gluten-free because I had a friend mention that they had read that there was a connection between gluten and migraines and maybe I should check it out. So I did. I did some reading and I decided to cut gluten out for a couple of months just to see what would happen. I really didn’t think anything was going to change and I started feeling better and so I kept going and the migraines lessened. I’ve been a few years migraine free now, so kind of life changing.

On Baking Gluten-Free and Being Self-Taught:

Tessa Fisher of Salted Plains on The Dinner Special podcast talking about learning to bake gluten-free.

My biggest adjustment, I think, with the absence of gluten–that kind of glues everything together–is just figuring out, “Okay, so how does that work exactly? And what do you use to replace it?” Just the very basics, really, of it. That was probably the toughest part for me and a little bit overwhelming.

When I went gluten-free and I started seeing the positive effects for me of that, I then also at the same time realized, “Oh, so that means no cookies and cake and all the stuff that I loved.” I was okay with maybe not having bread so much, but the other things seemed kind of dire so I started looking things up online. That’s how I became acquainted with bloggers that were dealing with being gluten-free and that kind of thing and really just did a lot of reading online about it.

On Some Good Resources for Gluten-Free Baking:

The blogs that I was going to initially over and over again for baking gluten-free and cooking gluten-free were Gluten-Free Girl, I learned a lot through what she was doing. Also Against All Grain, Danielle Walker’s site, I learned a lot there. Tasty Yummies, I went to all the time.

Against All Grain and Tasty Yummies are both, I think, more Paleo-based, but obviously grain free, gluten-free and so I learned a lot through reading their blogs.

On Baking Without Refined Sugar:

Tessa Fisher of Salted Plains on The Dinner Special podcast talking about baking without using refined sugar.

One of my favorite substitutes for just regular granulated white sugar would be coconut sugar. You can use it as a one-to-one substitute, it’s also a lower glycemic but it also has a little bit more nutrients than just regular white sugar so you can feel a little bit better about using that. I really like coconut sugar. I use honey a lot; I also use maple syrup a lot. Those three are probably my top unrefined sugars.

Usually honey and maple syrup are pretty interchangeable. It will change the flavor a tad bit, but for those recipes that could be converted to vegan, obviously maple syrup would be a great way to go.

I have some recipes on my site that are using coconut sugar and people try to use maple syrup or vice versa, the liquid, the granulated, usually don’t always transfer very well.

Coconut sugar is more similar to brown sugar, it has a more caramel-ly taste to it which I really like. I think it gives a whole different depth to your baked goods. So that’s something I wasn’t initially thinking about when I started using it. Now I will purposely use it in something that I think could use that flavor. Sometimes I use sucanat also, which is a little bit lighter. It doesn’t have so much of that caramel-ly flavor but is also unrefined.

Learning those little nuances with the sugars has helped a great deal.

On Her Blog:

Tessa Fisher of Salted Plains on The Dinner Special podcast talking about her food blog.

I was riding myself ragged with my full-time job and I was also coaching swimming. That schedule in general was pretty intense. Early mornings, working all day and then late evenings and weekends. I was feeling just totally worn out which wouldn’t make you think, “Let’s start a blog,” but I was feeling the need for something creative, something to look forward to, to cause myself to learn about something on daily basis. It really was born out of that. I had started playing around with gluten-free baked goods by then, taking them to our weekly girls’ night and getting really good feedback and I thought, “Well, maybe this is the way to go for now and just see what happens.”

A lot of inspiration I get from just the seasons – the fruit and vegetables that’s out there seasonally, but also just what I’m craving a lot of times goes into what’s the next thing that I’m going to work on. Or, what have I not attempted yet that I think other people might want to have a gluten-free version of? Or, what not gluten-free grain could I use that I haven’t really played much with? That kind of dictates what I do next.

The Bojon Gourmet, I love her blog, her photography, what she does with her food I think is amazing, always getting really good ideas from her. The cookbook Flavor Flours by Alice Medrich is fantastic and she has chapters on, maybe seven or eight, different grains–gluten-free grains–and how to use them. So I go to that a lot to get ideas on the texture and what you can use for cakes, and what’s good for cookies and that kind of thing.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t really watch a whole lot of TV and I don’t have a particular food show, but if I turn on the TV and I’m flipping through and there’s something related to food on, I’m going to stop and just watch.

What are some food blogs or food websites we have to know about?

Well, one quick blog that I came across recently that I loved is called Appeasing a Food Geek and Kelsey is the writer of the blog. She breaks things down from a scientific point of view, how things work and react and because I wish I knew more about that, I love that she does that.

Who do you follow on Pinterest, Instagram, or Facebook or Snapchat that make you happy?

I guess Instagram is probably my favorite. I love seeing photos from Food Stories. Also Adventures in Cooking–Eva Flores. She just does beautiful photography. There are so many and I love also following travel photographers on Instagram. Alex Strohl is a travel photographer and he just goes to amazing places so I would have to say those are my top.

What is the most unusual or treasured item in your kitchen?

Well, this is pretty simple. But my Silpat that you use for baking on your cookie sheets. It’s a reusable replacement of parchment paper, but I use it over and over and over again and it’s great. It cleans super fast and it’s always handy.

Name one ingredient you used to dislike but now you love.

Well, one food for sure is brussels sprouts. Never liked them growing up and now they’re probably one of my favorite foods.

What are a few cookbooks that make your life better?

Well, this is not a cookbook but Ratio. The book Ratio has been really helpful for me. My Paleo Patisserie that came out this last year has been fantastic and again I think I mentioned Flavor Flours, one of my all-time favorite cook books.

What song or album just makes you want to cook?

Well, Josh Ritter–he’s coming out with a new album and one of his new singles is Getting Ready To Get Down. That pretty much gets you ready to do anything I think, so love that song.

On Keeping Posted with Tessa:

Tessa Fisher of Salted Plains on The Dinner Special podcast talking about keeping posted with her.

I really love Instagram, I’m on there a lot. Also on Pinterest and Facebook, and those are all @SaltedPlains. Those are probably the best places to find me, and Twitter.

 

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Filed Under: Podcast Tagged With: Adventures in Cooking, Against All Grain, Alex Strohl, Alice Medrich, Appeasing a Food Geek, Baking, Flavor Flours, Food Blog, Food Blogger, Food Stories, Gluten-Free, Gluten-Free Girl, My Paleo Patisserie, No Refined Sugar, Ratio, Salted Plains, Tasty Yummies, Tessa Fisher, The Bojon Gourmet

022: Alanna Taylor-Tobin: How to Build a Meal Around Vegetables First

April 6, 2015 by Gabriel Leave a Comment

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about how to keep posted on her.
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Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast on How to Build a Meal Around Vegetables First

The Bojon Gourmet

Alanna is a self-proclaimed recovering pastry chef, and on her blog, she shares her amazing food photography and recipes, many of which are vegetarian or gluten-free.

I am so delighted to have Alanna Taylor-Tobin of the Bojon Gourmet here on the show today.

On Being a Recovering Pastry Chef:

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about being a recovering pastry chef.

Well, it’s a little bit tongue in cheek, but I worked as a pastry chef for several years here in San Francisco, and two and a half years ago, I left my job to work on my blog full-time.

I don’t know if you’ve worked in restaurants? But they’re kind of crazy. When I left I just felt like, “I’m so relieved that I’m not working in restaurants anymore.”

It was just hectic and kind of a challenging place to work.

On Moving from Pastry to Cooking Savory Foods:

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about moving from pastries to cooking savoury foods.

I’ve always loved cooking. I’ve always loved making anything I possibly can in the kitchen, including cocktails and savory foods also.

The reason I became a pastry chef is because I’m really squeamish and I don’t like touching raw meat and having to handle it. My very first job in the food industry was as a pantry cook at a restaurant. And I hated having to cut up big slabs of bloody fish and meat and stuff. So then when I went to work in a bakery I was like, “Oh, this is great! I get to do all of the food making, but I don’t have to touch all the yucky meat and seafood and stuff.”

That was actually the main reason why I went to pastry school and became a pastry chef.

But I’ve always loved cooking. I just cook mostly vegetarian at home because of the squeamish factor. I tried to make a balance of sweet and savory recipes on my blog and I tried to alternate recipes, but it is a little bit challenging sometimes because I get stuck in dessert mode.

I have to tell myself to think about like, “Okay, we need to have something substantial to eat.” So sometimes I have to just force myself to just go for something savory just so we’re not inundated with sugar all the time.

On Her Passion for Food and Cooking:

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about her passion for food and cooking.

My whole family is a very food-oriented family, and nobody actually works professionally in food. They’re all psychologists actually. My whole family are psychologists but they all really love food and as a kid my favorite times were going out to restaurants with my parents. Or, my mom would always have the Bon Appetit subscription. She always had a great cookbook collection.

I have an older brother and I think I was about nine and he was dating a woman who was a pastry chef. And that was the first time that I was like, “Oh my God! That’s a thing? You can just get paid to make desserts for a living forever? That’s so cool! I want to do that!” So I kind of had it in my head from a very early age that I wanted to be a pastry chef.

My parents are divorced and my mom lives in L.A. My dad lives in Oregon. And usually when they come visit we tend to take them out to restaurants because we live in San Francisco and it’s just an incredible restaurant culture here. But we do potlucks and stuff.

The only holiday that I really enjoy is Thanksgiving because we always do a big potluck at my brother’s house in Berkeley and I get to make as many pies as I want. That’s my very favorite thing.

On Vegetarian and Gluten-Free Cooking:

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about vegetarian and gluten-free cooking.

My sister has known that she is allergic to gluten for 20 years I think now. She was gluten-free before it was cool. I think that kind of runs in my family. For the last ten or so years I’ve been experimenting with less gluten and just more whole grains and stuff.

I grew up not eating a ton of meat. I didn’t have a super meat-centric family and my mom’s always been really interested in health and nutrition.

When I first moved out of the house, I just ate Kraft mac and cheese for every meal because I was like, “Yeah!”

That got old really fast.

So I just started cooking more and one of the first cookbooks I owned was by Deborah Madison who’s mostly vegetarian. She’s founded Greens, the vegetarian restaurant in San Francisco. Just her whole aesthetic really inspired me.

When I moved in with my partner, he had been vegetarian for many years. It was just sort of natural to cook vegetarian. He’s not vegetarian anymore but he still eats mostly that way as do I.

As for the vegan, it’s not really a huge concern for me. I do have friends who are vegan. Or who are lactose intolerant and such. It’s kind of nice to have those recipes in my repertoire so I don’t have to be like, “Oh my God! A vegan’s coming for dinner. What do I do?”

That kind of mindset, of the meat is where you start from, is just kind of backwards from how I think. Even when I go to restaurants, I always look at the side dish, even if I get a meat entree, it’s because it has these awesome potatoes or the greens or something like that. I tend to start more from the vegetable aspect of it and sort of build a meal from there.

I tend to look at what’s in season. Or, “Oh, I’m craving sweet potatoes.” So then I’ll make a dish around that, like enchiladas.

I don’t think so much in terms of I need protein. I’m going to substitute this out for the protein or something.

I do eat a ton of cheese. I just love cheese. It’s my very favorite thing in the whole world. I probably eat more cheese because I’m needing the protein.

I guess I would say if you’re looking for a protein substitute, well, dairy obviously, but you can’t do that if you’re a vegan. Mushrooms are a really good source of protein, beans and nuts and all that kind of stuff. I don’t tend to think like that.

I tend more to start with the vegetable or the grain.

On Turning Down a Cookbook Offer… Twice:

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about turning down a cookbook offer twice.

I had really mixed feelings about whether I should talk about it at all in a public way. It seems like cookbooks are kind of the equivalent of having a baby where you’re not allowed to tell anybody in the first few months until really you’re sure it’s going to happen.

I was nervous about talking about it. But I just felt like, I was personally so confused and lost having to try to figure out whether this was a good offer or not. I just wanted to put the information out there to help other people because I know publishers are reaching out to tons of bloggers now.

We don’t always know how the publishing world works and whether what we’re being offered is good or not. And we have to stick together, you know?

So I put that information out there and I was just shocked at all of the great responses that I got. From people saying, “Good job. Good job for turning that down.” And then there were also a few people who said, “Hey, I work in publishing and that wasn’t a bad deal.” That was a good perspective to hear also because I tried to make it really clear that my whole point was that I just didn’t know.

I wasn’t saying this was a crappy deal and I turned it down. I was saying I didn’t know if this was a good deal or not, and I need to explore that some more. So it was kind of good to hear both sides of that from commenters.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

When I was in college I loved watching, The Naked Chef, Jamie Oliver. And I loved watching Iron Chef when it was all in, was it Japanese, I think?

What are some food blogs or websites that we have to know about?

Oh my gosh! I follow 200 blogs or something like that on Bloglovin‘.

There are so many fabulous blogs out there. It is so hard to choose, but I’ve recently become friends with a few bloggers. I’ve been more actively following their blogs.

One of them is Snixy Kitchen and Sarah Menanix is the author and her photos are just gorgeous. She’s got this beautiful light in her space, and she’s a really adventurous cook and baker. So she’ll just make anything. She just posted these gluten-free scallion pancakes and they’re just insanely good. So I highly recommend checking out her site.

And then another one is The Pancake Princess, and Erica is the author and her styling and attention to detail is just amazing. I love her photographs and recipes so much.

Another blog I really love is Circa Happy by Pang, and she’s Thai. Her recipes have a lot of Thai influence, and she’s only been doing food photography for less than a year and they’re totally professional caliber photographs. They’re just absolutely stunning.

Who do you follow on Pinterest, Instagram or Twitter that make you happy?

I mostly use Pinterest as a personal way to collect recipes, but I do check Instagram constantly. I love Instagram so much. A friend of mine, Ana, and her blog is Fluxi On Tour. She takes the most beautiful Instagram photos. They’re all on her iPhone and a lot of them are landscapes and cityscapes. She’s a travel and food writer, and she just blows me away with the caliber of her iPhone photography. I don’t know how she does it but they’re just incredible. So I always love seeing her posts on Instagram.

What is something all home cooks should have in their pantry?

I would say maybe a variety of cooking oils, like olive oil and a neutral oil like sunflower or grape seed.

I’ve been really using a lot of ghee lately. It’s nice because you can keep it at room temperature even though it’s derived from butter, and it has a really high smoke point. So it’s really great for making popcorn or anything that you need really high heat for, and you want that kind of warm flavor like pancakes. You don’t get the butter burning in the pan because it’s got such a high smoke point. And it just adds this delicious warm richness to anything that you make.

I usually purchase it. A good friend of mine actually gave me a big jar of homemade ghee for a holiday gift.

I was just like, “Wow! This is the best gift ever!”

Name one ingredient you cannot live without?

I’d have to say, well, chocolate is really obvious, but for a savory ingredient? Maldon Salt is just my favorite finishing salt. It’s such a small and simple thing, but it can just make any dish, even sweet things, it just adds this crunchy amazingness that makes people go, “Wow! This is awesome!” And it can be the most basic thing but it has this delicious flaky, crunchy salt on top.

What are a few cookbooks that make your life better?

Oh boy, cookbooks. Well, one that I just have in my head because I used it the other day is The Perfect Scoop by David Lebovitz. And it’s all ice creams and it’s kind of like the ice cream bible. It was the first ice cream book that was a very natural and fun and really thorough way with ice creams.

I’m a huge Deborah Madison fan so I love her book on soups. I use that one a lot. And she has one called Local Flavors that’s all about farmers market cooking, and it’s not one of her better known books. But I’ve probably made a third of the recipes in that book and every one is just fabulous! They’re really unique and they’re simple and they’re just super good. It’s things that I would never think of to cook. I feel like I owe a lot of my aesthetic to Deborah Madison.

What song or album just makes you want to cook?

I would have to say Lovely Day by Bill Withers is just one of the most fun upbeat songs that I’ve ever heard.

Keep Posted on Alanna:

Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about how to keep posted on her.

I would say Instagram is probably a good way to keep in touch with me. And my handle is The_Bojon_Gourmet. (BojonGourmet.com)

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    Filed Under: Podcast Tagged With: Alanna Taylor-Tobin, Bill Withers, Bon Appetit, Circa Happy, David Lebovitz, Deborah Madison, Fluxi On Tour, Food Blog, Food Blogger, Gluten-Free, Greens, Iron Chef, Jamie Oliver, Local Flavors, Lovely Day, Pastry Chef, Sarah Menanix, Snixy Kitchen, The Bojon Gourmet, The Naked Chef, The Pancake Princess, The Perfect Scoop, Vegetables, Vegetarian

    Has Cooking Become a Chore? 28 Food Heroes Share Ideas on How to Make Cooking Fun Again

    February 24, 2015 by Gabriel Leave a Comment

    The Dinner Special podcast 28 Food Heroes Share Ideas on How To Make Cooking Fun Again

    The Dinner Special podcast 28 Food Heroes Share Ideas on How To Make Cooking Fun Again

    I know exactly what I’m making for dinner, each and every night.

    Why is this a bad thing?

    Well, it’s not necessarily, but I’ve found that, for me, cooking has become more of a chore than something that’s fun and enjoyable.

    Especially after a long day, the last thing I want to do is have to think about what to make for dinner.

    Sure, I could:

    • search online for new recipes to try
    • or find inspiration in new food blogs to follow

    but most of the time, I just stick with the tried and true.

    The funny thing is, I love food and I love to cook.

    And yet, every Sunday, when I go to the grocery store, I pick up the same ingredients because on Mondays, it’s pasta, Tuesdays, pork and potatoes, Wednesdays, stir-fry with rice… and the weeks just pass by.

    I totally get that the routine is boring, but it’s so easy. I know exactly how long it will take to make and how it will taste.

    But, I want to break out of this cooking rut.

    I want to have fun in the kitchen again. I want to get excited about making dinner. Maybe not every night, maybe not even once a week, but every now and then, I want to try new herbs, spices and ingredients, and be an inspired home cook!

    This is one of the reasons I started The Dinner Special podcast.

    Every Monday, Wednesday and Friday, I chat with my food hero guests about their fondest food memories, favorite things inside and out of the kitchen, and a dish that is special to them.

    I also ask them questions like, “For those of us where cooking has become a chore, how can we make it more fun.” Things that I truly want to get some answers and ideas on.

    From time to time, I’ll put together all their answers into a post like this. I hope this makes it easy for you to turn to.

    If you have any burning questions you’d like answered, please send them to me at: thedinnerspecial [at] gmail [dot] com.

    You’re a huge part of The Dinner Special and I’m sure lots of people have the same questions they want answered.

    (Sorry for getting sidetracked.)

    When I asked my food hero guests, “For those of us where cooking has become a chore, how can we make it more fun,”

    Here’s What 28 of Them Had to Say:

    Marisa McClellan of Food in Jars:

    Marisa McClellan of Food in Jars on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    For people who think it’s a chore, I simply say try something easy.

    Learn to scramble eggs really well.

    I don’t think everybody has to love cooking, but we all have to eat.

    I think the best advice I can say to someone is just to keep it simple. Your first meal doesn’t have to be a five-course extravaganza. Like I said, learn to make really good scrambled eggs, or pancakes, or French toast, and that will take you far.

    Amy Kritzer of What Jew Wanna Eat:

    Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I think you have to start with some good music, pour yourself a glass of wine, make it like a whole experience.

    Then, start with something easy that is impossible to mess up and I think that will build your confidence and it’ll make it more fun for you.

    I’m not opposed to people who take things that are pre-made and tweaking them a little bit.

    If you bought some pre-made chicken to add to your matzo ball soup, instead of cooking your chicken, that’s fine.

    Whatever makes you happy and makes it work.

    Jordan Reid of Ramshackle Glam:

    Jordan Reid of Ramshackle Glam on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I think just finding your basic technique.

    Like, with a slow cooker, it’s just meat and some liquid and vegetables. And so it’s like, once you get that basic thing down, you can have fun and you can say like, “Oh, I have some sriracha in my fridge. Let me throw that in. Let me try it with soy sauce on the side, let me try it with red wine instead of…”

    I tried Dr. Pepper in a pot roast and it was really good.

    And so I think that’s how you can have fun. Stick to the basics that you know in terms of technique and then you can improvise from there.

    Chef Tony Singh of The Incredible Spice Men:

    Get somebody to help you, because lots of people are time pressured and it is a chore if you’ve got a million and one things to do.

    If you can get your children involved, it’s a great family experience and you’re teaching them life skills. Get somebody to peel the onions or peel the carrots or stand there and start to wash up for you.

    Get people involved and that makes it much, much better.

    The Incredible Spice Men on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Chef Cyrus Todiwala of The Incredible Spice Men:

    What I always tell people in my classes is, when they look at a recipe, let’s say they look at a recipe in our book and they find something which looks very daunting, I always tell them to read the recipe first as if they’re reading a novel.

    Then, shut the book and put it away and come back to it in a couple of hours. The recipe will automatically fall into place and will not look as dangerous.

    The most important thing is unclutter your mind. Just de-clutter it and become creative.

    Just become creative because all you will end up doing is creating something new.

    Elena Rosemond-Hoerr of Biscuits & Such:

    Elena Rosemond-Hoerr of Biscuits and Such on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I think, especially during the weekdays, we totally get into a rut.

    One of the things that I like to do is try and dabble with new ingredients or new cuisines.

    So dabbling in things outside of your comfort zone is a good way to sort of bring the fun back into the kitchen.

    And starting really small.

    Trying to make something that you love to eat out, but that you hadn’t even thought that you could make at home, like a burrito bowl and then go from there.

    Jodi Moreno of What’s Cooking Good Looking:

    I think involving people always makes it more fun.

    If I don’t want to sit at home by myself, I’ll just invite a bunch of friends over, casually set the table, give them a job to do and this way we’re not going out to eat ’cause in New York that’s very easy to do.

    So, I think involving people, and if you have a spouse or children, that makes it even easier. My husband likes to cook too so the two of us will do it together and I think we kind of motivate each other to cook at home more often.

    Eva Kosmas Flores of Adventures in Cooking:

    Eva Kosmas Flores of Adventures in Cooking on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Try to think of ways to make it more attuned to your personal taste. So, if you’re trying to just make something from a cookbook, know that you don’t always have to follow it to a T.

    You can always change it up and add something else that you really like.

    If you’re okay about onions but you love leeks, you can totally swap those two out. The same goes with most vegetables. If you hate cooked carrots, but you love brussel sprouts, switch those up, because roasted brussel sprouts get all caramelized and delicious.

    My main thing would be, don’t be afraid to change it up and make it more in tune with what you actually like to eat.

    It’ll be a lot more interesting to you if it’s something that you enjoy, rather than if you’re just almost following guidelines. That’s a lot more boring.

    Courtney Chun of Fork to Belly:

    Courtney Chun of Fork to Belly on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    It’s just about doing recipes that really inspire you, and that you really enjoy.

    Before I started the blog, I would try to make healthy dishes. It would get repetitive. I’m making the same chicken breast, the same salmon with broccoli, and brown rice in it. It’s not like I didn’t enjoy what I was making but the process gets repetitive. It’s just not really fun.

    I started doing cakes or making Japanese dishes because I really enjoy Japanese food. That just really helped to push me along and make me really enjoy what I was doing.

    I think just with anything, you need to find what you love to do.

    Megan Voigt of Hint of Vanilla:

    Megan Voigt of Hint of Vanilla on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    One of the things that I do whenever I bake or cook, or just when I’m in the kitchen ever, is I put on some music, and I kinda dance a little bit. I’m a terrible dancer, and I’m a terrible singer, but I will actually dance and sing as I’m cooking.

    It’s something that you see in movies and you’re like, “Oh, that’s so cheesy.” But you know what? I do it, and I really enjoy it.

    It’s just injecting a little bit of fun.

    Have a recipe that you’re comfortable with, that you know is pretty good for a weekday dinner, so you’re not stressed. Then, on the weekends, you can kind of do a bit more research and try something that you’ve never tried before and maybe do something that has a little bit more time and effort put into it.

    Jonathan Melendez of The Candid Appetite:

    Jonathan Melendez of The Candid Appetite on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I would say turn on music while you’re cooking. That’s like the one thing I always do as I cook, always.

    Right before I start cooking, I will turn on music, I’ll have it on shuffle, and I’ll just listen to music the whole way. And then it feels like you don’t even think about it anymore, because you’re listening to these songs that you really enjoy, and you are in the kitchen.

    And it doesn’t become a chore anymore, because there is something there to distract you.

    Cristina Sciarra of The Roaming Kitchen:

    Cristina Sciarra of The Roaming Kitchen on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I think the best thing is just to make it to the market, pick something that looks good to you and go home and search (for example) broccoli recipes. The websites I really rely on, if you type things into Food52, you will have great results with a recipe that will work for you.

    Karen Chan of HonestlyYUM:

    Karen Chan of HonestlyYUM on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I would always say start by making sure you have just the basic correct tools, and I think at the very minimum you just need a really good knife. A really good or really sharp knife, because if you’ve got to sit and cut an onion with a crappy knife, I wouldn’t even want to do that.

    You just need the basics and you need really good basics.

    For example, a really good pot. Like a very good cast iron pot, for example, or for me I use a mortar and pestle all the time. Especially if you’re going to be doing a lot of ethnic cooking, those are just so handy to have.

    But aside from that, music. I almost always listen to music when I cook. It lets you settle into it more and kind of focus on the chopping. It’s a little meditative because you just kind of zone out there listening to music.

    A glass of wine doesn’t hurt. I always have a glass of wine and some music playing and just have fun with it.

    Start with manageable things, have equipment and tools that are good and that will help you. I always say, seriously, a good knife goes a really long way and alcohol…

    Skye McAlpine of From My Dining Table:

    Skye McAlpine of From My Dining Table on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    In my mind, what makes cooking a chore is the mess.

    I love cooking. If there are times when I don’t feel like cooking, it’s pretty much always because I cannot face cleaning up the kitchen.

    So, I would say, maybe try and choose dishes where you use fewer saucepans, just to get you started.

    Maybe dishes that don’t require a whole load of equipment. And clean up as you go along, because it’s really easy to wash up as you go along. But if you leave it all until the end, that sort of sets the trap.

    The other thing about cooking is it’s all kind of confidence and practice. The more you do it, the more you are going to enjoy doing it. Go out and buy a really inspiring cookbook full of easy dishes that don’t require lots of washing up and just jump in the deep-end.

    And also, I genuinely believe that cooking for people rather than just cooking for yourself or yourself plus one is so much more fun.

    Nicole Dula of Dula Notes:

    Nicole Dula of Dula Notes on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    My best advice for that is like what we were talking about before, to kind of put a piece of yourself in it because it becomes more personal and it’s more rewarding in the end.

    So if you like, say quinoa, just try to experiment with different things you can put on like a quick sauté of vegetables or vegetables and meat, put it over your favorite grain and just experiment with flavors until you find a dish that’s super easy to make, super adaptable, no matter what’s in your fridge.

    Just have a stand out dish that you can make at the drop of a hat whenever you’re hungry, and then it will just make you feel better about yourself.

    Cindy Ensley of Hungry Girl Por Vida:

    Cindy Ensley of Hungry Girl Por Vida on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Some days you just have to get dinner on the table, so it’s more about what recipes you have in your arsenal. But if you can throw something new in there every week, maybe, or even every couple of weeks, I think that makes it fun.

    Or use a new ingredient. A couple of years ago, my husband and I weren’t really big fans of fennel, so we started implementing it into our meals and now we love it.

    So I think that trying a new ingredient or trying a new recipe, but not going overboard and trying to do it every night of the week. I think that gets daunting.

    There are lots of different ways you can use ingredients and just trying them out a couple of different ways, I think, is also key.

    Phi Tran of Princess Tofu:

    I think you should do it with someone who loves to cook.

    I like cooking with other people. I think if you cook with somebody who likes to share their food and also their skills, it’ll make it more fun.

    It’s nice to do it with someone else every once in a while. And if it gets charred then you have someone else to share pizza with.

    Alanna Taylor-Tobin of The Bojon Gourmet:

    Alanna Taylor-Tobin of The Bojon Gourmet on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Wine or maybe a cocktail or something. Put on some fun music, pour yourself a drink, and just try to relax and make it a treat for yourself.

    Also having someone to cook for, I think, is really important. So invite someone over who super loves food and is really fun and encouraging.

    Ileana Morales of A Little Saffron:

    Ileana Morales of A Little Saffron on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Try not to overthink it. It doesn’t have to be fancy.

    Our weeknight meals tend to be pretty simple. I use canned chick peas all the time and I just do that with some sautéed kale and some bacon. That’s it, that’s dinner. So I would say, don’t overthink it and don’t be so hard on yourself.

    I like to think of a recipe like a guideline, because if you’re out of something, it’s fine, it’s usually not essential. Just work with what you have.

    Katy Atlas of Sugarlaws:

    To make it more fun, two things.

    Don’t do it by yourself if you can avoid it.

    Lots of people think they always have to go out for dinner with friends but actually staying in and cooking is a fun activity to do with friends too. My husband will always keep me company. He’s not a great cook but he’ll help out and hand me cans and do little things to keep me company while I go.

    Put on some music.

    Cooking is sort of a wonderful activity because it’s a great way to just kind of be really active and engaged with it. Your mind isn’t wandering as much as our thoughts tend to wander. You can just focus on it and sort of enjoy the experience of it even if it’s not your favorite thing and can be a tough thing to find time to do everyday.

    We just focus on being present and try to have company for it.

    Renee Byrd of Will Frolic for Food:

    Renee Byrd of Will Frolic for Food on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Trying new things is always fun.

    For me personally, I like trying new spices, new herbs or trying something that’s a little bit weird or that’s a little bit strange.

    I like to play with herbs in sweet things, like muffins, “I don’t really like muffins, muffins are boring,” put something in it that’s different, that has a new texture, that has a new flavor. Like cocoa nibs have the crunchy bitter thing going on and then you have sweet orange zest that is really aromatic.

    These things are very fun for me. I don’t know if it’s fun for everybody. That’s sort of how I have fun in the kitchen.

    Half of my time, I feel, is spent in the process of the mediation of chopping and looking out of my window and experiencing what I’m doing.

    I really am very tactile so I love to touch things and have it in my hands. That’s really pleasurable for me and being able to create something that in my mind is artful out of that is so much fun.

    Meike Peters of Eat in My Kitchen:

    Meike Peters of Eat in My Kitchen on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    It’s like with everything else, you have to go through this time where you fail, where it’s not always fun, and where the results can be quite frustrating.

    You just have to stick to it and cook and cook and cook.

    What I like to do is because we always cook in the evenings, just open a bottle of red wine, have some cheese, some nibbles, and put on some nice music.

    Because for me, what I love about food is, it doesn’t start when it’s on the table and when I eat, it starts already in the kitchen. I create a nice atmosphere in the kitchen and that definitely helps.

    One shouldn’t take everything so seriously. If it doesn’t work out it doesn’t work out, and you try it again.

    Phoebe Lapine of Feed Me Phoebe:

    Phoebe Lapine of Feed Me Phoebe on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I really think that this strategy, cook on Sunday or Saturday, whichever afternoon you have free, and eat all week long, is a nice way to do it.

    You’re not rushed, and once you have those building blocks in your fridge, then ten to 15 minutes of cooking becomes less burdensome on a weeknight.

    I feel like dedicating your afternoon that way is a nice time to grab a buddy or your loved one to tag team and divide and conquer.

    Emily Hilliard of Nothing in the House:

    One of the things that has been nice for me is getting a CSA or farm share.

    That’s really nice because I’m not necessarily someone who can go to the store and have an idea. But, when I have a set framework of like onions, broccoli and potatoes, I think that adds a limiting factor, so you don’t have to start from scratch.

    Another thing I like, I really like cooking with other people. That’s always been present in my life with family and just having friends over and cooking together.

    I also like having music or the radio on while I cook.

    Kristan Raines of The Broken Bread:

    Kristan Raines of The Broken Bread on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I would say just to not worry about a thing and to enjoy the process. I think whether you’re baking or you’re cooking, the process can be the most reviving thing in the world.

    My favorite thing is to just make it communal, grabbing whatever’s in the fridge and not worry if it’s going to come out great.

    For me it’s turning on the music, and if it’s dinner time having a little glass of wine, and taking it slow and making it more of an adventure than a chore.

    That shift in your perspective can aid you in like – “Okay, work day’s over, we can make food and enjoy the food because it’s nourishing and fun to do together”.

    Becky Rosenthal of Vintage Mixer:

    Becky Rosenthal of Vintage Mixer on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    Turn on some music, keep it relaxed. Don’t try anything too difficult at first, and cook things you know you’ll enjoy.

    If you’re trying something new, maybe just have a back up in the fridge just in case it doesn’t turn out.

    But, don’t be too hard on yourself and just stick to the things you know you’ll enjoy.

    Chef Adrian Richardson:

    Chef Adrian Richardson on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I suppose if you can teach people some simple dishes they can do, and how to make the dishes they’re already cooking even more enjoyable with things like seasoning and herbs and switching things around, I think this can be monumental.

    Luisa Weiss of The Wednesday Chef:

    Luisa Weiss of The Wednesday Chef on The Dinner Special podcast talking about how to make cooking more fun if home cooking feels like a chore.

    I think a lot of people think cooking is no fun because they secretly don’t think they’re good at it.

    I’m as lazy as the next person, I will take a short cut if it’s offered to me, I never make my own pasta.

    There are many many really simple recipes out there that if you make them three times, you’ve memorized them by heart, but if you make them, you’re eating really good food.

    That’s what I try to instil in my blog and that’s what I would tell someone who says “I hate to cook”, I’d say, “you know what, I bet you don’t, you just think you’re not good at it, and that’s why you don’t like it.” But actually, if you had some successes in the kitchen, you’d start to like it.

    Awesome tips and advice.

    Thanks food heroes!

    I hope you enjoyed this post. I was actually thinking of only including ten or so responses to keep it short and sweet, but I honestly feel like we can get something from each food heroes’ thoughts.

    Whether it’s a tip, some advice, or simply knowing that they get stuck in cooking ruts too, I find it encouraging and inspiring to hear their thoughts. I hope you do too!

    Let’s get excited about cooking again!

    Check out The Dinner Special podcast here and subscribe to get food and cooking inspiration every Monday, Wednesday and Friday.

    How do you keep it fun in the kitchen with a busy schedule?

    I’d love to hear your thoughts!

    Let me know in the comments below.

    Know someone who’s in a cooking rut? Share this post with them by clicking on a share button.

    Let’s do this together!

    Gabriel

    Filed Under: Cooking Tagged With: A Little Saffron, Adventures in Cooking, Alanna Taylor-Tobin, Amy Kritzer, Becky Rosenthal, Biscuits and Such, Chef Adrian Richardson, Chef Cyrus Todiwala, Chef Tony Singh, chore, Cindy Ensley, cooking, cooking rut, Courtney Chun, Cristina Sciarra, Dula Notes, Eat in My Kitchen, Elena Rosemond-Hoerr, Emily Hilliard, Eva Kosmas Flores, Feed Me Phoebe, Food in Jars, Food52, Fork to Belly, From My Dining Table, fun, Hint of Vanilla, HonestlyYUM, Hungry Girl Por Vida, ideas, Ileana Morales, inspiration, Jodi Moreno, Jonathan Melendez, Jordan Reid, Karen Chan, Katy Atlas, Kristan Raines, Luisa Weiss, Marisa McClellan, Megan Voigt, Meike Peters, Nicole Dula, Nothing in the Houe, Phi Tran, Phoebe Lapine, Princess Tofu, Ramshackle Glam, Renee Byrd, routine, Skye McAlpine, Sugarlaws, The Bojon Gourmet, The Broken Bread, The Candid Appetite, The Incredible Spice Men, The Roaming Kitchen, The Wednesday Chef, Vintage Mixer, What Jew Wanna Eat, What's Cooking Good Looking, Will Frolic for Food

    Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
    Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.

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