Episode 254: Chicken Shawarma, Vegan Nacho Cheese, and Winter Squash

In food news this week, we ask a question raised by Bloomberg: Are millennials killing American cheese?

In What’s for Dinner, we’re returning to a favorite recipe: Sam Sifton’s Chicken Shawarma.

In How’d you Make That, Joy walks you through basic vegan nacho cheese. Here’s her Washington Post piece that includes the recipe.

It’s finally winter squash season, and we want to cook them all.

And finally, in What We’re Loving, dates!

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5 thoughts on “Episode 254: Chicken Shawarma, Vegan Nacho Cheese, and Winter Squash”

  1. I never thought to use the strings and seeds of pumpkins/squash to make stock, what a FAB idea! Just bought a wee local squash for Halloween and will definitely give this a try when it all gets recycled in the galley the next day! Thanks Ladies, listens to the podcast is always a bright spot in my week.
    H

    1. I use it to make a fond. Melt a little butter and cook the stringy bits and seeds with the intention of getting browned bits on the bottom of the pan, removed all the solids and deglaze the pan with stock or wine scraping up all the browned bits.

  2. Using pumpkin/squash: In the book The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi there is a recipe for pumpkin flautas that is so simple but so amazing. My husband said I should make them again and make them often. I found the book at my local library.

  3. Hi, I’m fairly new to the podcast and not sure where you go to find the “show notes” that are mentioned. I also want to find the recipe for Joy’s vegan nacho cheese sauce, but didn’t see a link for it in the show synopsis above. Can someone help with that? Thank you.

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