Do you ever feel overwhelmed by all the incredible produce at the fall farmers’ market? And once you get home, do you wonder: “What do I do with all of this?”

This week, we’re sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you’re smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you.

By the end of this episode, you’ll discover:

1. How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)
2. A restaurant-worthy radicchio salad that will become a repeat recipe
3. How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dish

Press play now and start cooking with what’s in season today!

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This week’s episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.

La Baleine’s Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it’s been a staple in home kitchens for decades.

Harvested through natural crystallisation and using traditional methods, this fine sea salt isn’t just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it’s made, home to over 500 species.

👉 Grab a canister here on Amazon, or at your local Whole Foods Market. Use code TBD for $1 off your order!

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LINKS:

Shishito - Piri Piri Chicken and Shishito skewers by Justin Chapple for Food & Wine

Figs - Baked figs with balsamic and feta by Phyllis Grand for Food52

Mushroom - Simplest mushroom pasta from Smitten Kitchen (and a shoutout to the garlic butter roasted mushrooms from Smitten Kitchen too)

Spaghetti Squash - Spaghetti Squash Parmesan from How Sweet Eats

Honeynut Squash - Honeynut squash brothy beans by Justine Doiron

Beans - Mixed bean salad with tarragon and celery from Six Seasons by Joshua McFadden, adapted by Delectably Mine blog

Radicchio - Nostrana’s/Cathy Whim’s Radicchio salad (famous Portland restaurant)

Kohlrabi -

Do you have a friend or family member who struggles with food allergies and restrictions? Do you want to host them for dinner, but have a hard time figuring out what to cook?

In this bite-sized episode, we share and answer a listener's question, to inspire each other and you!

By the end of this episode, you’ll discover four menus that are allergen-friendly, how to modify dishes to meet your guests' needs, and how to plan ahead to simplify hosting.

Tune in now for a quick dose of home cooking inspiration!

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Links:

Kari Menu #1

*Beef meatballs with soy scallion garlic by Kay Chun for NYT Cooking. Mix ahead, shape, and cook off fresh

*Frizzled green beans with mushrooms by Alison Roman. Can roast alongside the potatoes and be served at room temp.

*Baked potatoes and baked sweet potatoes. Bake ahead, and reheat on site. Serve with dairy butter and non-dairy butter options, side of scallions or other toppings as desired.

Sonya Menu #1

* Shawarma chicken thighs from Edible Communities. Sonya also adds red pepper along with the onion to the sheet pan I cook them on.

*Olive oil mashed by Lidia Bastianich, potatoes, or classic smashed potatoes

*Easy 10-minute garlic broccolini from The Kitchn

Kari Menu #2

*Grilled soy-based chicken thighs with spicy cashews by Sam Sifton for NYT Cooking (unlocked). If you don’t have a grill, you can get those char marks by broiling it for a few minutes at the end

*Rice of your choice

*Roasted broccoli

Sonya Menu #2

*Classic beef pot roast from the Modern Proper, and an even simpler one from All Recipes

Ina Garten’s roasted carrots and parsnips

Sauteed Swiss Chard by Ellie Krieger (omit vinegar for low acidity)

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on

Do you ever hit 6 p.m. on a chilly fall weeknight and wonder, “What on earth can I get on the table in under 30 minutes?”

This episode is designed for anyone who wants fast, comforting dinners without resorting to takeout or sacrificing flavor.

By the end of this episode, you’ll discover:

1. Quick and easy recipes that rely on pantry and fridge staples
2. Two sheet-pan dinners that make the most of seasonal fall produce
3. A classic soup, hearty enough to be a complete meal, that is loaded with vegetables

Press play now and walk away with fresh ideas (and a few shortcuts) for dinner!

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This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.

A high-quality natural finishing sea salt can transform just about any dish, and La Baleine’s sister brand Le Saunier de Camargue Fleur de Sel with organic Espelette Chili takes it a step further.

With its fruity, peppery aroma, the Espelette pepper offers a mild chili flavor and a hint of sweetness that makes it ideal for that finishing touch on your next omelet, gazpacho, or sautéd potatoes.

👉 Grab a jar here on Amazon, or at your local Whole Foods Market, and bring the flavors of Provence straight to your kitchen. Use code LESAUNIERH15 for $2 off your order!

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Links:

Sesame seared ahi tuna steak from Katie’s Cucina, with coconut rice from Love & Lemons

Sheet pan maple-miso salmon and green beans by Colu Henry for NYT Cooking (unlocked)

Sheet pan meatballs with burst tomatoes and garlic bread by Kendra Vaculin for Bon Appetit

Creamy turmeric pasta by Sue Li for NYT Cooking (unlocked)

Lemongrass tofu and broccoli by Hetti Lui McKinnon for NYT Cooking (Unlocked)

Everyday dal by Priya Krishna for NYT Cooking (Unlocked), and this is the kind of red split lentil you’ll need, and asafoetida