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Submit ReviewAs a bonus for our listeners, we're sharing a special clip from the "Making Space with Hoda Kotb" podcast.
While on her book tour for “The Light We Carry,” former First Lady Michelle Obama sat down in front of a live audience with her friend and TODAY show anchor Hoda Kotb. Equal parts poignant and funny, their conversation touches on everything from the moment Mrs. Obama left the White House that final time to the reasons she’s glowing at 58 years old. Hoda and Mrs. Obama connect on everything from raising girls to seeing the value in this stage of life. And, of course, how to tap into “the light” we all carry.
To listen to their full conversation, search "Making Space with Hoda Kotb" wherever you get your podcasts, or click here: https://link.chtbl.com/ms_fd_s3
Join Hoda as she continues on a journey of self-discovery and exploration of the resilience of the human spirit. This season you’ll hear from guests like motivational speaker & author Mel Robbins, country icon Wynonna Judd, and more!
Listen to the first two episodes now, and follow for new episodes every Monday: https://link.chtbl.com/ms_fd_s3
Other than spending time with beloved friends and family, the sweetest part of the holiday meal is always dessert. And a staple on many tables? Pie! So, we asked baker Maya-Camille Broussard, known as a “flavor fanatic” on the Netflix show, Bake Squad, for her exciting new recipe: Sweet Potato and Plantain Pie.
Sweet Potato and Plantain Pie
Serves 6 to 8
1 pound (about 1 large) sweet potatoes
vegetable oil, for frying
2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces
1 cup packed light brown sugar
4 ounces (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade
Recipe by Maya-Camille Broussard, Owner of Justice of the Pies
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
The cranberry sauce debate: chunky and complex, or sliced straight from the can? James Beard Award-winning chef and Oglala Lakota tribe member, Sean Sherman, shows us how to make wojape -- a Lakota word for a traditional sauce made of berries. On this episode, he shares his recipe for Cranberry Wojape. He’ll teach you just how easy it is to make this homemade version that will not only wow your guests, but also celebrate the original food culture of this land.
Cranberry Wojape
Makes about 1 quart
4 cups water
8 ounces fresh cranberries
2 ounces rosehips, seeded and dried
3 fluid ounces maple syrup
Recipe by Sean Sherman, Founder of The Sioux Chef
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
While holiday meals are admittedly carb and protein-rich, most people would agree that the menu isn’t truly complete without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who’ll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn’t your grandma’s recipe, we promise.
Caramelized Brussels Sprouts
Serves 4
1 pound Brussels sprouts, outer leaves removed and halved
1/4 cup extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing
1 teaspoon berbere
salt
freshly ground black pepper
1 shallot, thinly sliced
1/2 cup peanuts, rough chopped
2 tablespoons chopped fresh parsley
1 tablespoon maple syrup
1 tablespoon sherry vinegar
1/2 cup pomegranate seeds
Recipe by Marcus Samuelsson
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She’ll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy. Both are sure to make this year’s holiday extra savory.
Crisp & Juicy Herb Roasted Turkey
Serves 8 to 10
1/3-1/4 cup kosher salt
3 tablespoons granulated sugar
2 teaspoons MSG (optional)
thyme, sage and rosemary sprigs
1 (12- to 14-pound) whole turkey
6 tablespoons melted ghee or neutral oil (such as sunflower or canola)
Honey-Thyme Gravy
Makes about 1 quart
Recipes by Sohla El-Waylly
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
One of the most beloved side dishes is also the most contested. Is it called stuffing or dressing? And what’s even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this holiday dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon.
Low Country Oyster Cornbread Dressing with Crispy Slab Bacon
Serves 8
4 tablespoons (1/2 stick) unsalted butter, plus more for greasing
1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces
2/3 cup finely chopped Vidalia onion
1 large red bell pepper, seeded and finely chopped
1 cup grape tomatoes, halved
1 cup roasted corn kernels (optional)
2/3 cup finely chopped celery
1½ tablespoons rubbed fresh sage
1¼ teaspoon dried thyme
1/2 teaspoon celery seeds
5 cups crumbled day-old buttermilk cornbread
4 cups torn white bread, slightly dry toasted
18-20 fat oysters (1 pint), shucked with liquor reserved
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs, well beaten
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon grated or ground nutmeg
Recipe by Alexander Smalls
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
Mashed potatoes are a cornerstone of so many holiday meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She’ll join us on Cooking Up a Storm with a very special holiday mashed potato recipe: Parmesan Smashed Potatoes.
Parmesan Smashed Potatoes
Serves 6-8
3 pounds red potatoes, unpeeled
1 tablespoon plus 2 teaspoons kosher salt, divided
1½ cups half-and-half
1/4 pound unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
On Cooking Up a Storm, Al Roker makes a complete holiday meal, course by course, with help from some special guests who open up about the dishes they love and the stories behind the food.
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