Chris Morocco: Have you ever thrown a dinner party for people with pretty specific dietary restrictions? Shilpa Uskokovic: No. I don't have such friends. I eliminate them from my friend group. [laughs] Chris Morocco: Oh my God. [laughs] Shilpa Uskokovic: [laughs] Chris Morocco: Literally, friendships made or broken depending on what people eat. Shilpa Uskokovic: Yeah. You're a vegan? Get out of here. [laughs] Chris Morocco: Oh. Shilpa Uskokovic: Anyway, continue. [laughs] No. Chris Morocco: Good. That actually doesn't surprise me from you. You're listening to Dinner SOS, a new show from Bon Appétit where we help our listeners solve their dinner emergencies. I'm Chris Morocco, food director of Bon Appétit and Epicurious. Here's how the show works. Each week, one listener brings us a dinner problem, and I'll work with one of our editors or someone from our amazing test kitchen to try and solve it. No problem is too big or too small. In this week, listener Naha called in asking for some help creating a menu with some pretty strict parameters, so my colleague, Shilpa Uskokovic, and I are going to help her. We'll each give Naha a recipe, but she can only choose one. And it's not like it's a competition, okay? Shilpa Uskokovic: [laughs] Okay. [inaudible 00:01:13]. Chris Morocco: But I think the important thing to explore here is like two different solutions to the same problem. Two solutions, but our caller only needs one. That's this week on Dinner SOS. First up, we here from Naha. So, talk to me about what is going on with dinner. Naha: So, I have a huge, um, dinner party conundrum that I just like, I can't wrap my head around. Um, I have a dinner party coming up on Friday, so in a few days. Uh, there will be six of us including myself. And there are just so many dietary restrictions that are overlapping, and I just, I can't figure out what to serve besides water soup at this point. Chris Morocco: [laughs] Naha: So we have, um, my husband who has severe allergies to all nuts, so anything nutty, um, peanuts, um, and also sesame are off the, um, table, pun nonintended. Um, that's really easy for me to work around. We've been doing that. We cook a lot, so it's super easy. But we have another guest, um, who, for religious reasons, cannot have any alliums. So no garlic, no, um, onions, shallots, leeks, anything of that nature, um, completely off limits. And I want her to feel comfortable, so I'm trying to see if I can do something that doesn't include, um, alliums, which is difficult because I put like five cloves of garlic in everything- Chris Morocco: [laughs] Naha: ... so it's definitely new territory. Chris Morocco: Yeah. Like if there's an opportunity to put like two alliums in something, that's sort of what I do. [laughs] Naha: Oh, yeah. Me too. And then there's more- Chris Morocco: Oh, God. Naha: ... which is fun and exciting. So, she's also vegetarian, and we have other guests that are vegetarian leaning, so a vegetarian menu, um, is also a requirement. And then last, not least, another guest has that, um, cilantro soap gene- Chris Morocco: Oh, yeah. Naha: ... um, thing, so no fresh cilantro. Uh- Chris Morocco: Ah, now they say that that's like a genetic thing, and it's not somebody's fault for not being into cilantro. Naha: [laughs] Chris Morocco: But it just sort of feels like it is their fault. It's hard. Naha: It's difficult, yeah. Chris Morocco: [laughs] Naha: I'm just like, "You don't like the soap taste?" I mean, just, you know, you can get used to that. Chris Morocco: Yeah. Naha: But yeah, exactly. Chris Morocco: Okay, let's back up for a sec, Naha. So- Naha: Sure. Chris Morocco: ... where do you live? Like what is your cooking setup? And if you didn't have any restrictions- Naha: Mm-hmm. Chris Morocco: ... what would your MO would be in terms of what you'd make on like an average weeknight? Naha: An average weeknight? Uh, we are pretty creative. Like we usually make like tajine or we'll do like on a very lazy night like some sort of salmon with like sweet potatoes and broccoli. Um, like for a dinner party like this, I was initially thinking like tacos in some way- Chris Morocco: Hmm. Naha: ... like fancied up, um, with like some good sides. Um, I was actually thinking about making like a risotto with like maybe some like focaccia or like some sort of salad. Um, usually I, I, um... Well, I try and find new recipes and hunt things down, but I've n- been coming across a lot of, uh, blockers here. Chris Morocco: Uh-huh. Naha: But as far as your original question, I live in the Bay Area, um, and I have a nice sizable kitchen, um, you know, a lot of different tools at my disposal. So, nothing is restrictive that way. Chris Morocco: So, you said San Francisco Bay Area. And what kind of places are you shopping in? Naha: We usually go to one supermarket that's really close by. It's like Lucky, Safeway type of place. Um, we do have a Whole Foods near us as well. Um, and that's about it. But we do have other restaurants, like farmers markets and stuff at our disposal as well. We don't go there very often, but, um, like I'm very open to going there if they have the ingredient that at- like Lucky doesn't have. Chris Morocco: Okay. And when you lean on recipes for inspiration, like where are you sourcing those from? Naha: Normally, I look a lot at Bon Appétit and also New York Times Cooking. Chris Morocco: Okay. Naha: That's like my, my usual go-tos, yeah. Chris Morocco: The enemy. It's okay. Naha: [laughs] Chris Morocco: I forgive you. [laughs] When you said water soup, you know, my- Naha: [laughs] Chris Morocco: ... my favorite was [inaudible 00:05:18] option here. I thought you were joking. But you might have been on to something. Naha: [laughs] Chris Morocco: Okay. So what I wanna do is I wanna, you know, turn to some of my colleagues, think through somebody who might be ideally placed to, you know, kind of help us in this quest to figure out what to make for dinner. And I think like that, you know, in life, that is sort of the ultimate question, and that's the question that I'm constantly faced with even just cooking for my own family. And- Naha: Mm-hmm. Chris Morocco: ... you have like layers upon layers- Naha: [laughs] Chris Morocco: ... of restrictions here that I think present such like a fascinating and difficult labyrinth of a problem. Naha: Mm-hmm. Chris Morocco: But I feel thing that we will be able to come up with something here to help you out. And yeah, I was just like laughing to myself because alliums, to me, like especially when you're in that kind of like needing to cook meatless, needing to find something to- Naha: Mm-hmm. Chris Morocco: ... allow like vegetables to really kind of like get very deep and savory, and really power your cooking, that is like kind of like back pocket crutch if anything. So this is, um- Naha: Exactly. Chris Morocco: This is gonna be a tricky one. Naha: [laughs] Chris Morocco: I like it. Naha: Okay. I'm so glad. I'm glad it's exciting for you instead of like stumping- Chris Morocco: No. Naha: ... which is where I'm at. Chris Morocco: No, not at all. I mean, I mean, listen. Like, you know, in the pandemic like honestly, we stopped having people over. Like this was a- Naha: Yeah. Chris Morocco: ... nonissue for the last like two years, really, you know? Naha: Mm-hmm. Chris Morocco: Like it wasn't like... We all kinda like got a freebie. Like we all got a pass. But I feel like your, your number just got called in a big way, you know? Naha: [laughs] It did. Chris Morocco: It's like you're about to get like right back into the saddle in terms of hosting people and like all the, the good and, you know, challenging things that that might imply. Naha: Yeah. Chris Morocco: So like I said, I'm gonna search through the rolodex of people who might be able to help us out here, and we're gonna come back to you with at least a couple of proposals. And- Naha: Okay. Chris Morocco: ... you will be able to choose, you know, what makes the most sense to you. You know, we hope you will, you know, follow it through, and then, we'd love to hear about how it goes, okay? Naha: Sounds great. Chris Morocco: Thank you so much. Naha: Yes. Chris Morocco: And I wanna you're in good hands, and we will get back to you, okay? Naha: So excited. Thank you so much. Chris Morocco: Pleasure. Thanks. After I spoke with Naha, I went up to the 35th floor to the Bon Appétit Test Kitchen to find Shilpa. We're in the Test Kitchen, so it's a little bit loud and clangy. We've got a lot of people testing recipes down here today. But I pulled Shilpa aside just to chat through Naha's problem. Shilpa is a food editor, which, at a food magazine, means she writes and edits recipes. But she also worked for years in professional kitchens and knows all about having to cater to finicky customers. And that's why I thought she'd be the perfect person to tackle this dinner emergency. So, we got a group of six people coming over this Friday. We have one person who is highly allergic to nuts, including sesame. Shilpa Uskokovic: Okay. Chris Morocco: We have somebody who cannot eat any alliums under any circumstances. Shilpa Uskokovic: [laughs] Okay. Chris Morocco: Wow, your face. Shilpa Uskokovic: [laughs] Yeah, my face. [inaudible 00:08:30]. Chris Morocco: Um, we have a vegetarian. Shilpa Uskokovic: Okay. Okay, that's fair. Yeah. Chris Morocco: Fair enough? Shilpa Uskokovic: Yeah, that's easy. Chris Morocco: And then, we have somebody who does not like cilantro. So, here's the deal. What can we suggest for her? You know, I was thinking about a couple of things in the like baked feta space. I feel like we have an Ottolenghi recipe on the website that's like feta baked on top of like rice, with maybe some like pomegranate and maybe we could punch it up with some like really fun [inaudible 00:09:04] kind of herbs. And I think it's important to give people options, right? Because- Shilpa Uskokovic: Yeah. Chris Morocco: ... [inaudible 00:09:11] everybody might be up for, you know, the solution that we might propose or one person might propose. Shilpa Uskokovic: Yeah. Chris Morocco: So, think about what we can do. So, can I use your computer? Shilpa Uskokovic: Yeah. Chris Morocco: 'Cause the podcast people are holding mine hostage right now. Shilpa Uskokovic: Oh, are you not supposed to research on your [inaudible 00:09:30]? Chris Morocco: Oh, no, no, no, no, no. It's okay. Shilpa Uskokovic: [laughs] Okay. [laughs] Chris Morocco: We're all- we're allowed to research. This isn't my, my, uh, video show. I'm allowed to like look at things here. Baked minty rice with feta and pomegranate relish by Yotam Ottolenghi from 2015. This is what I was remembering. So basically, it's a hands off oven technique for baked rice- Shilpa Uskokovic: Hmm. Chris Morocco: ... that you then top with feta, and I think you broil it. So, it gets like a little bit- Shilpa Uskokovic: Hmm. Chris Morocco: ... of like texture. Shilpa Uskokovic: Crunchy, yeah. Chris Morocco: And then, you top it with, you know, pomegranate, [inaudible 00:10:03], walnuts, mint. We'll mix the walnuts- Shilpa Uskokovic: Yeah. Chris Morocco: ... and maybe we can go for... I don't know. Something else? Shilpa Uskokovic: Right. Chris Morocco: What I love about this is like, you know, it's like, aside from like the nuts, like you got some olives in there, there's some garlic but I think we can maybe offer a sub for the garlic, or just some other way of like getting a little bit of like oomph. Shilpa Uskokovic: All right. Chris Morocco: Okay. So, you've stalled long enough. Shilpa Uskokovic: Yes. Chris Morocco: Not to put you on the spot, but what do you think? Like what would you, what would you propose? What would be your way in for Naha? Shilpa is furiously typing. Shilpa Uskokovic: [laughs] Chris Morocco: There's like- Shilpa Uskokovic: I'm trying to find Sarah's recipe. Chris Morocco: ... an intensity. Shilpa Uskokovic: Because Sarah's vegetarian. Chris Morocco: Yes. Shilpa Uskokovic: So, that's always a good in. Chris Morocco: Our former colleague, Sarah Jampel, has a really, really phenomenal way with vegetables and with veg forward cooking, and she's created like a lot of really great weeknight dinners for us. Shilpa Uskokovic: Yes. And actually, she has a recipe which I think would really work well, which is her weeknight fancy, uh, ravioli- Chris Morocco: The ravioli? Shilpa Uskokovic: ... with creamy peas. Chris Morocco: I was just thinking about that. Shilpa Uskokovic: Yeah. I think that would be good. Chris Morocco: So, cheese... Yes. Any nuts in there? Shilpa Uskokovic: It does have raw pistachios or walnuts, but I think that can be easily worked around by just using bread crumbs, like toasted bread crumbs instead, to give it that body. And specifically toasted, so it has that same nutty quality. Chris Morocco: That's not bad. Shilpa Uskokovic: I think that's a good [laughs]. That way, that, that checks all our boxes. Chris Morocco: We literally call that weeknight fancy. All right? Shilpa Uskokovic: Okay. Chris Morocco: So, but you're all in on weeknight fancy ravioli? Shilpa Uskokovic: Yeah, that would be and I think actually. For a recipe that doesn't require a lot of reimagining, I think this is a good one. Chris Morocco: Okay. Shilpa Uskokovic: And it doesn't matter what level or skill of cook you are, I think you can make it happen. Chris Morocco: Okay. I love this. After some deliberation, Shilpa and I both found recipes we think should work for Naha's dinner party. Shilpa Uskokovic: I chose a weeknight fancy ravioli with creamy peas from Sarah Jampel. This dish leans heavily on store-bought pasta. And even though Naha will have to take out the nuts, it'll still be fantastic. I suggested swapping out the nuts with some crispy bread crumbs to bring in some texture. Chris Morocco: And I chose baked minty rice with feta and pomegranate relish from Yotam Ottolenghi. Instead of garlic, Shilpa suggested Naha try a pinch of hing, and I thought a dash of soy sauce would add some real depth. Some simple roasted veg on the side along with a swoosh of salted yogurt really bring the house down. Next, our producers will share these recipes with Naha. She'll choose one to make and record some voice memos along the way to document the process. After the break, we'll get Naha back on the line to find out what she made and how it went. All right. Shilpa, we're back together again, this time in the studio, and I'm ready to find out what Naha made. How about you? Shilpa Uskokovic: Yeah, I'm really curious. I think there were quite a few challenges to the restrictions that were there, so I'm really curious to see how things worked out. Chris Morocco: Yeah, let's find out. Naha: All right. So, today is Friday, and I'm gonna start prepping everything probably in a few hours, um, before my guests get here. As far as which recipe I went with, uh, I actually ended going back and forth a lot between the two. But as I was thinking about it more over the past few days, I started gravitating a bit more towards the minty rice with feta and pomegranate. I was honestly a little unsure about this one, um, mostly because I couldn't picture the flavors at all. Chris Morocco: There it is. Shilpa Uskokovic: Oh wow. Interesting choices. Chris Morocco: I love... I mean, listen. Like Shilpa said, you know, it's like, is it a competition? Is it not a competition? Who's to say? But before we hear from Naha about how it went, I wanna quickly explain how to make baked minty rice with feta and pomegranate relish. This dish has two main stops. The first is making pomegranate relish. This process involves toasting the walnuts in the oven and combining them with a mix of pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic. The second part of the recipe is cooking the rice in the oven and layering slabs of feta cheese on top and broiling them until toasted, before serving with the pomegranate relish. So, Naha, what went into your choice and how did you land where you ended up? Naha: Yeah, so, um, I was very much like, "Oh, this one's..." Like the ravioli seems easy, definitely gonna be a crowd pleaser. No ambiguities about people liking cheese and pasta. Def- you know, very safe choice. Chris Morocco: Mm-hmm. Naha: And actually, it was something I was... I like was gonna make earlier anyways, like when I was looking up recipes. So, I was like, "Oh, maybe this is a sign." And then, as I started looking more at the rice dish, um, the thing that was stumping me was I just couldn't figure out what it was gonna taste like exactly, which may seem silly 'cause I tend to kind of experiment with the flavors. But I was like, "I don't know," like olives, and the mint, and the pomegranate where there's a lot going on, I don't know how, what to expect and what to pair it with that will work with it. Chris Morocco: Hmm. Naha: Well, uh, even with the suggestions of the veggies, I was like, "Okay. I just can't wrap my mind around it." But I think what made me ini- um, finally choose that dish was because, um... Well, even the reason I even like wrote in and was curious about what to make was I wanted to do something that wasn't safe, that wasn't usual, that would kind of expose everybody to something different. I think like I personally cook with a lot of allergies in mind because of my husband's restrictions, and I tend to eat vegetarian. And there isn't a lot of overlap between those two diets usually. And so, like I don't wanna restrict my life to just eating like marinara sauce and like canned spaghetti stuff every day. And so, I've, I'm always like experimenting and really trying to push the envelope and like find new, cool flavors, and this kinda just felt like it was in line with what I was actually looking for. Um, when I asked all of you for help, so I try to just do it and go for it. Chris Morocco: Well, you, you tried something new, and that's not easy, you know. Naha: Mm-hmm. Chris Morocco: And it sounds like the, the ravioli sat very much within like your comfort zone, right? And- Naha: Mm-hmm. Chris Morocco: ... the baked rice was a little bit of a stretch, at least, like conceptually, if not actually in terms of execution. Naha: Yeah. Chris Morocco: But tell me, like, how did it go? Like, how was your experience of making it? Like, how did it go over with your guests? Naha: Yeah, definitely. So, actually making it was really simple. I, like, as far as a good dinner party recipe, it was great because I was able to prep so much of it ahead of time. So, that was really nice, and what I planned to do which is kind of throw it in the oven as my guests were getting there, just so it would be like a fresh dish, um, that I serve them a half an hour after they arrive. Um, I did run into issues because I am notoriously bad at cooking rice. Shilpa Uskokovic: I can relate. [laughs] Chris Morocco: And we actually have a voice memo that Naha taped from this moment. Let's give it a quick listen. Naha: As expected, I just kind of messed up the rice. Um, I checked the timer at 30 minutes, the rice was baked in the oven for 30 minutes and that's supposed to be done. And I looked and it was not cooked at all, and I realized I had skipped over the walnut step because I wasn't using any nuts, and set the oven to 350, not realizing that the end of the step with the walnuts, you're supposed to crank it up to, I think it was 400. So, we are going to up the temperature and then just kind of watch it and check it in 10 minutes and hope for the best. But, uh, yeah, I felt like I reset myself up for this one. Chris Morocco: Rice has humiliated even the greatest of chefs on occasion. Naha: It was, it was kind of, uh, it ended being like a fun experience, 'cause we're all just like panicking. Like at, at this point, all my guests were there and we were like, "What do we do? Do we start this over?" Like, like, "Oh no. I just... I should have expected this." And we managed to just like calmly collect ourselves and just be like, "You know what? We're gonna- Chris Morocco: Just keep it going. Naha: ... raise the temperature." Keep it going. Chris Morocco: Yes. Naha: Um, like give it another 10 minutes, and it worked. It was like perfectly cooked and everything was fine. So, crisis was averted and that was awesome. I, I did get some like, "Oh, like this would be good for next time recommendations." Chris Morocco: Mm-hmm. Naha: Like, one was keep the mint, the cooked mint in there, like that was... People loved that. So maybe like chop it up, keep it like mixed in some way in the rice. Um, the feta was also really good. They were like more feta, more relish. Like we just want more of everything, instead of having like, I think it was like, uh, just like the six or seven slices of feta I put on top. Everybody was like digging around for the cheese, so they were like just cover the whole thing in feta and like a lot more relish. Surprisingly, the pomegranate wasn't a huge it- Chris Morocco: It was not. Naha: ... but they like the pomegranate molasses. It was not a huge hit, but I think- Chris Morocco: [inaudible 00:19:26] themselves. Naha: Y- Yeah, I think it was because I used frozen pomegranate. I couldn't find fresh, so- Chris Morocco: Is frozen- Naha: ... really [inaudible 00:19:34]. Chris Morocco: Is this an option? Shilpa Uskokovic: I didn't know there was a thing. [laughs] Chris Morocco: So, it's like giving me the huh face. Shilpa Uskokovic: [laughs] I was like cringing immediately. Chris Morocco: Well, I think, Naha, you stumbled onto, and Shilpa, I, I want you to jump in here 'cause I want your perspective, okay? Like, you stumbled onto, I think, like the core tenet, the, like every cook, no matter who you're cooking for, has to live by which is don't panic. Shilpa Uskokovic: [laughs] Chris Morocco: And that 95% of the time, you can almost always course correct. You keep something cooking a little bit longer. Shilpa Uskokovic: Yep. Chris Morocco: Or you make an adjustment. But not freaking out is step one and y- you freaking nailed it. Shilpa Uskokovic: Yeah, I'm... Yeah, I'm actually when I heard your story, and then choosing a rice dish when you claim that you can't cook rice, like I would never. Naha: [laughs] Shilpa Uskokovic: I mean, I mad respects. Yeah, that's great. Naha: [laughs] Shilpa Uskokovic: Um, but, yeah, I, I mean, obviously, you, your guests sound like a fun bunch who were grazing on the mint leaves. Um, that's always, that's always good when you have, you know, guests who can understand and they're, uh, chill with it. I agree, Chris. Not panicking is, is a big thing. Chris Morocco: 90% of the time. Shilpa Uskokovic: I have been there before- Chris Morocco: Oh yeah. Shilpa Uskokovic: ... where I'm like, "Oh my god," and chasing my own tail. But here's the thing, half the time, and this is going to sound weird, but half the time, people don't know something is wrong or bad unless you point it out. Chris Morocco: Mm-hmm. Shilpa Uskokovic: And you know, you don't have to. Chris Morocco: The, the, the range of kind of possible outcomes, you know, oh, is, is another- Naha: [laughs] Chris Morocco: ... kind of thing that I think you stumbled into, which is that y- you know, you can bake the rice for one hour at 350, or you can bake it for 30, 40 minutes at 450. You know? Like there's a range of outcomes and there's kind of a range of methodologies to get to a specific endpoint. I mean, I think just trusting your instincts, you know, is, is a big part of it. Shilpa Uskokovic: I agree. Naha: Yeah, totally. Chris Morocco: Was there anything else, ingredient-wise or in terms of what you might have served with it, that kind of gave you trouble or anything else? Naha: Um, let me, let me think. So, I didn't even miss the garlic in the rice dish, like I didn't even realize- Chris Morocco: Did you use a dash of soy or hing by any chance? Naha: Yes. So, I actually had hing and it's- Chris Morocco: Did you? Naha: ... my... I, I didn't wanna use it just in case I use it incorrectly, so I used the soy instead, Shilpa Uskokovic: Hmm. Chris Morocco: Okay. Naha: 'Cause I, that, that's the very like, that's an ingredient I'm not sure comfortable with. So- Chris Morocco: Oh. Shilpa Uskokovic: Oh interesting. Naha: ... decided to go with soy. Yeah. Chris Morocco: Interesting. Yeah. And lemme just like pause and say like, I... Like the fact that you actually did it, I'm still sitting here just like in quiet awe of the fact that, you know, uh, we had our conversation exactly a week ago. I think I grabbed Shilpa that afternoon. Um- Shilpa Uskokovic: [laughs] Like, oh okay. That was happening. Naha: [laughs] Chris Morocco: Shilpa was like, like sitting there like thumbing through her calendar like, "Yeah, I could fit you in some time Octo-" I was like, "Yeah, how 'bout now?" Shilpa Uskokovic: Yeah. [laughs] Chris Morocco: Um, and then, by the Friday, Friday night, Saturday night, you were doing this, and sourcing the ingredients and trying something new, and, um, and, you know, just, yeah. I, I think that's just, that's kind of what it's all about. And I just wanna say like how cool it is that you did it. Naha: Yeah. And it was equally as cool to have two like very, um, respected chefs and cooks and culinary masterminds help me out. So, that was a real- Chris Morocco: And you had us too, so that's great. Yeah. [laughs] Naha: [laughs] No, exactly, it was, it was amazing. Chris Morocco: I just wanna say thank you so much for being part of this. And honestly, uh, we're, this is gonna give us like a lot of like interesting kind of like things to think about as we, you know, kind of solicit, you know, more questions and figure out like ultimately what's the best service for people and what, what we can give that's like practical but, but not necessarily 100% safe. Shilpa Uskokovic: Yeah, I think that's a good point. And I think, Naha, you were willing to take that risk, and you went with the flow, and you figured out things that you can substitute, and, you know, what worked and what didn't. And to me, that's, that's the take away from all of this. Being willing to do things. That's what makes cooking fun and interesting. Naha: Yeah. Chris Morocco: Mm-hmm. Shilpa Uskokovic: Definitely. Chris Morocco: Well, Naha, thank you so much again for this. Um, I... Yeah. It's just incredible that y- we made this happen so quickly, and um, and you did it. So, thank you. Naha: Yeah. And thank you so much for your help. Really, really appreciated it. Chris Morocco: If you have a dinner emergency on your hands, write to us at podcast@bonappetit.com, or leave us a voice message at 212-286-SOS1. That's 212-286-7071. You can find the recipes featured on today's episode, weeknight fancy ravioli and the baked feta, plus the rest of the Bon Appétit recipe archive on the new Epicurious app, brought to you by Condé Nast. Just search Epicurious in the App Store and download today. The recipes are also linked in the show notes. If you enjoyed this episode, please give us a rating and review on your podcast app of choice, and hit that follow button so you never miss an episode. Dinner SOS is a Condé Nast Entertainment original podcast. I'm your host, Chris Morocco. My co-host this week is Shilpa Uskokovic. Michelle O'Brien is our producer. Payton Hayes is our associate producer. Jennifer Nelson and Amara Law are our engineers. Special thanks to [inaudible 00:25:04] Hershfield for engineering support. Next week, how to attempt an ambitious baking project in a tiny kitchen. Speaker 4: Sometimes, I do feel like I'm like in a like galley, just like- Speaker 5: Right. Speaker 4: ... you know, like getting hot in there, and we're like, you know, behind like... Speaker 5: Yes. Chris Morocco: [laughs] Speaker 4: [inaudible 00:25:25] chef kind of vibe. Like it's fun. It's like the energy but like it turn, it can turn into chaos real quick. [laughs] Chris Morocco: I was like, "Hey, Shilpa, is it okay if I record a conversation with you?" And she was like, "But what if I curse?" Where is this coming from? Shilpa Uskokovic: [laughs] Chris Morocco: And you said your parents don't know that you curse. It's like, "They don't know that I wear lipstick and drink with my friends and curse and smoke cigarettes." Shilpa Uskokovic: Well, I guess [inaudible 00:25:54] to the latter, but... Chris Morocco: All right. Good, good.