Hey podcast listeners. I'm Jesse Sepchak. And I'm Shropa Oskokovic. We are hosting our first ever

in-person bake club event, and we'd love to see you there. Join us on May 16th in New York City

in the Bon Appetit Test Kitchen for a hands-on workshop making our May

Bake Club recipe, coffee cake scones. There are only a few spots left, so act now. You can go to

bonapeteetat com slash bakeclub live. That is bonapeteatat com slash bakeclub live.

We can't wait to see you there.

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Hey there, listeners, future callers and cooking enthusiasts.

Welcome to DinnerSOS, the show where we help you save dinner or whatever you're cooking.

I'm Chris Morocco, food director of Bon Appetit and Epicurious.

Our caller this week is Natalie.

Natalie and her husband are prolific and capable cooks.

And like all of us, they have their weeknight go-toes.

We eat a lot of vegetables.

We try to eat vegetarian twice a week for dinners at least.

And I think we do a pretty good job about incorporating like cabbage, like broccoli, cauliflower.

We probably could stand to do more squashes, but like zucchini makes a regular rotation,

like root vegetables. But we don't do a ton of outside of salads, like leafy greens. And so I was really hoping to maybe get

some, I'll put some air quotes around it, healthier recipes that like meaningfully incorporate

...