Three Kitchens Podcast
Tired of cooking the same old things? Same! So, let's get inspired for our next cooking adventure! Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes and ideas for making food we love in our own home kitchens.
Episodes
This is the final episode of Three Kitchens Podcast! Five years, 271 episodes, including 54 guest episodes, and countless recipes later, we are now ready to put the show to bed.
The entire catalogue of episodes will still be available right here on your favourite app, and on our website.
BIG big thanks to all those guests, and to YOU for tuning in. Thanks so much for supporting this hobby of ours.
Bye for now!
Love,...
Welcome to our last Three Kitchens Podcast regular format recipe episode! There will be one more episode next week to close out the show - be sure to come back for that one. And thank you so much for listening!
>> The entire episode catalogue will still be available right here, where you like to listen! <<
Hot honey is a popular condiment that is enjoyed on all sorts of things, like pizza, fried chicken o...
This week on Three Kitchens, Erin makes what she's calling sushi-ish. These snacks are sushi-inspired, made with canned tuna instead of raw fish. Come along to hear how it went and what we thought of it!
A rice cup is a cute little snack made by baking cooked rice in a muffin tin (or silicone cup) and then topping it with whatever you like - in this case a tuna salad and avocado.
Nori wraps are another option u...
This week's Three Kitchens episode features Spaghetti Puttanesca, an easy Italian dish using pantry staples.
The sauce come together quickly with canned cherry tomatoes, capers, olives, anchovies (or sundried tomatoes if you prefer), chili, garlic and olive oil. You'll whip that up while you boil your spaghetti and then mix it all together with some fresh chopped parsley.
Quick, easy, inexpensive -- what m...
This week we're trying a recipe for Gnudi, a "naked" ravioli. It was new to all of us at Three Kitchens, and we had a great time getting to know this delightful little dumpling. You know us, we cannot resist anything dumpling-ish.
This Gnudi is made with spinach and ricotta. You form it into little balls, much like making meatballs, then rolled in semolina flour and chilled to allow them to set. Then ...
This week on Three Kitchens, Heather tries a money-saving method of making homemade yogourt. We also get into a few other tips and tricks for making your grocery dollars stretch a little farther. Be sure to check links to other episodes and recipes below to learn more about those.
To make yogourt, all you need is milk and yogourt with live cultures. Oh, and some time, patience and an instant-read thermometer. Heathe...
We're taking on a trending recipe this week - dumpling lasagna! Maybe you've seen it on the socials... layers of dumpling wrappers and filling, individually layered in adorable little ramekins. We wanted to try it out and see for ourselves if this trend was worth the hype.
Erin used a dumpling filling she was familiar with made with pork and shrimp. You can use a dumpling filling you love (or grab this one...
Are you looking for a different layer cake to wow your guests? A Crepe Cake might be the perfect thing! This week on Three Kitchens, Heather tries this recipe and has all the tips and tricks for you to make it too.
A crepe cake, or mille crêpe ("thousand crepes"), is an elegant, no-bake French-inspired dessert featuring 15–30 thin, stacked crepes layered with pastry cream or whipped cream. It is made by co...
This week on Three Kitchens, Erin shares her excitement about attempting a ginger bug -- a fermentation recipe, which can be used to make homemade ginger beer or ginger ale.
Erin explains the science behind fermentation, introducing the term "zymology" and discussing the role of microorganisms in the process. We also ponder the origins of the term "ginger bug" and its significance in the fermenta...
We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings.
This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goe...
We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part II is also available now!
This week we're talking about one of the most confusing things for home cooks, cuts of meat:
- what they're called (why are there so many names for the same thing??)
- why the names don't always mean what we think they mean
- and how that can leave even the most confident...
We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now!
This week we're talking about one of the most confusing things for home cooks, cuts of meat:
- what they're called (why are there so many names for the same thing??)
- why the names don't always mean what we think they mean
- and how that can leave even the most confident ...
It's time for cookies, everybody! To satisfy a craving for almond-flavoured sweet treats, Erin takes on two different cookie recipes this week. One is a large stuffed cookie (she calls it a café style cookie), and the other is a little two-bite (maybe one-bite) cookie ball.
The café-style cookies are stuffed with a filling made of almond flour, sugar, egg, butter, vanilla, and almond extract. We felt the fillin...
This week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go!
Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in seas...
This week on Three Kitchens we welcome James and Tim, hosts of Thicc Radio, the award-winning podcast about gaining and feedism, and so much more!
We chat about where the idea for their show originated, all the numerous topics they explore with their guests, and the importance of the community they've created and nurtured. Kink and fetish, gender, sexuality, health and healthcare, dating, culture, politics and ...
This week on Three Kitchens Podcast, Erin finds inspiration in a book she's reading to try a delicious sheet pan kebab recipe. She also makes flatbread, a quick salad and tahina sauce to make this an easy weeknight meal.
If you're thinking kebabs on skewers, you'd be wrong (as Heather found out). For these kebabs, Erin mixed ground beef with a blended veggie mixture, and spread it on a baking sheet. T...
In this episode of the Three Kitchens podcast, Heather shares the bizarre and tragic story of the Great Boston Molasses Flood of 1919. She and Erin discuss the events leading up to the disaster, the mechanics of the flood, eyewitness accounts, and the aftermath, including the legal repercussions and changes in safety regulations. The conversation is filled with humour and insights into the historical significance of...
In this episode Heather tries an alternative to oatmeal -- a hot farro breakfast pudding with cardamom and dates. It's warm and sweet and just hits the spot, especially on a cold winter morning. Thanks for joining us for this episode of Three Kitchens Podcast!
Originating in the Middle East, farro is an ancient grain has long been a staple of Mediterranean dishes. Its mild flavour and chewy texture provide an a...
In this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture.
These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste,...
Get ready to nerd out with your favourite podcast hosts in this Food for Thought episode! Erin explores a study showing that early humans were eating carbs before their teeth were able to chew them. What impact did the food early humans ate have on the teeth we have today?
The carbohydrates (grains) available at the time required a lot of chewing, which means these early humans recognized this as a high-energy food ...
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