Send us a textOn the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them! It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them as is, mix into rice, or simply freeze them for later. Speaking of refried beans, this is a delicious smoky, slightly spicy recipe we absolutely loved. And yes, of course you can make them with canned beans if you prefer. Next up, in order to make open-faced sandwiches called Mollettes, Heather bakes the common Mexican sandwich roll, Bolillos. This yeasty bread in the traditional oval shape was perfect for this sandwich. To make the Mollettes, the Bolillos are sliced open, spread with the refried beans, topped with cheese which gets melted in the oven. Now, finish it off with a fresh pico de gallo -- chopped onion, jalepeños, tomatoes, and cilantro with lime juice and salt. Boy oh boy, this was one delicious sandwich! And yes, it all started with that craving for refried beans. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~ Pot Beans (Frijoles de Olla) Recipe~ Refried Beans Recipe~ Mexican Roll (Bolillo) Recipe~ Pico de Gallo Recipe~ Persimmon Puddin Episode~ Cafe de Olla Episode~ Alberta Pulse Growers Episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode, we welcome Cheryl Holling to be our third kitchen and she brings us a fantastic recipe for an easy Crunchy Crust Tuna Melt sandwich. This zhuzhed-up tuna melt will be your new favourite grilled sandwich! Cheryl Holling is a voice actor and podcaster who is passionate about hearing and telling stories. She hosts two podcasts:19 Stories From Fear to Hope in which she shares conversations with creatives about challenges they have faced, how they’ve persevere & created a hope-filled future. In The Voice Kitchen Cheryl joins up with fellow voice actors and foodies at her virtual table to share stories around their most special recipes.We chat about the route Cheryl took to becoming a voice talent and what lead her to hosting two podcasts. We ask her how she first learned to cook and what inspired her choice of recipe she shared with us. Turns out, it was a riff on something she saw demonstrated at a Williams-Sonoma store. That crispy quesadilla they were making to help sell a pan at the store led Cheryl to create a Cast Iron Crunchy-Crust Tuna Melt.   We love this sandwich - it's easy to make and customize based on what you like in the filling. Erin even made it four different ways to suit everyone in her family. We're thinking it'll be a great addition to this summer's camping menu! Please support Cheryl by checking out her podcasts - links below.  Episode Links~ Cheryl's Crunchy Crust Cast Iron Tuna Melt Recipe~ Cheryl's Podcast : 19 Stories from Fear to Hope~ Cheryl's Podcast : The Voice Kitchen~ Erin's Bread Recipe~ Marinated Grilled Cheese Sandwich Recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family. Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer!This tart recipe comes from Samin Nosrat, one of our favourite celebrity chefs. The quince is poached in wine for 2.5 hours. The pie crust is a simple butter pastry dough, rolled and chilled in the pan before you bake. First the frangipane goes down, then the quince and apple slices in a nice pattern. Erin sprinkled hers with a little rose sugar for extra sparkle. This. Is. Delicious. If quince sounds like a bit too much work, sub in other fruit, like plums, pears or apricots with the apples. Just don't skip the frangipane!  Episode Links~ Quince, Apple & Frangipane Tart Recipe~ Tart Dough Recipe~ Fig & Goat Cheese Tart Recipe~ No-Bake Chocolate Tart Episode (and the discussion about pie vs tart) Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis episode is a replay of S3, E7, with an all new updated intro! We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces. Cutting up.a whole chicken is a skill that saves you money on the price per kilogram that you're paying for meat—by as much as HALF! And by doing the work of breaking down the chicken ourselves, she's showing us how to use the back of a chicken, which normally goes unused, to make a delicious stock that goes further than just this meal! Be sure to check out Erin's video where she demonstrates breaking down the chicken (link below).Not only will you love the money you're saving, you are going to love the delicious  Costa Rican-inspired recipe that has great flavours, transforming leftover chicken into a delicious meal. Episode Links~~~~~ Arroz con Pollo Recipe~ How to Chop up a Chicken Instructional Video~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textlalaEpisode Links~ Sponge Cake Recipe~ Baking Scraps Episode~ Buche Noel Recipe~ Mayo Episode~ Deborah Johnson Episode~ Roasted Berry Jam Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?). At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go. The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling. In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg. Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter.  Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a text In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way.She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in her home, lovingly made by her mom. It was never written down. It was one of those recipes her mom made by feel -- a little of this, a pinch of that. But when Kerrie asked her mom to walk her through it, she made sure to preserve the recipe and now, she’s sharing it with us! You begin by cooking a tomato base (which you can freeze for later when you want to make soup). We also found it delicious as a pasta or pizza sauce. Then you make a creamy white sauce, add in cooked macaroni, and then mix the white with the red, and you have a wonderful tomato macaroni soup. You can make it with fresh or canned tomatoes. Find a link to the recipe below.   A heartfelt thank you to Kerrie for joining us for a conversation about food, family and nostalgia. Follow Kerrie Penney & Secret Heart Broadcasting: secretheartbroadcasting.com Available on your favourite podcast platforms!Episode Links~ Tomato Macaroni Soup Recipe~ S3 E48 CAKE is a Four-Letter Word (why we're tired of decorating birthday cakes)~ S1 E3 Salt Preserved Lemons (Easy Peasy Lemon... Salty?)~ S2 E8 Oma's Strudel episode~ S4 E27 Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest). Here's what Wikipedia tells us about the pomelo: Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia.Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling. The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Grapefruit Squares Recipe~ Lemon Curd Episode~ Lemon Curd Trifle Recipe~ Banana Date Cake Recipe~ Paloma Speakeasy episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis special episode is in support of PODCASTHON 2025 - a global movement to raise awareness for charitable organizations! In this episode, we welcome Lynn Gofflot from The Community Kitchen Program of Calgary. The Community Kitchen is the second largest food bank in Calgary, but they not only offer resources, they also offer support to individuals and families through education to empower them to change the poverty mindset, and take back some control in how they feed themselves and their families.Through a number of innovative programs, The Community Kitchen helps teach individuals and families eat healthier while spending less on food. Their emphasis is on practical skills like budgeting, shopping and cooking, to help people facing food insecurity gain more control and self-reliance to one day move beyond needing these types of supports. Learn more about The Community Kitchen Program of Calgary and how you can offer them your support. To learn more about PODCASTHON, visit podcasthon.org and listen to more than 1,600 podcasts worldwide sharing stories of charitable work. Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textlalaEpisode Links~ Lamb Stew Recipe~ Yorkshire Pudding Recipe~ Icelandic Lamb Soup Recipe~ Shepards' Pie Recipe~ funny medicine podcast~ chatsworth lamb~ persimmon pudding episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. Episode Links~~~~~ Miso & Gochujang Braised Short Ribs Recipe~ Braised Lotus Root Recipe~ Pickled Radish Recipe~ Chatsworth Farm Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on Three Kitchens Podcast, we welcome Lisa and Cristina from The Baking Scraps podcast to chat about the fascination with baking competition shows, and their personal experiences auditioning for The Great Canadian Baking Show. We also get their advice on a couple of baking projects - stuffed cookies and a Buche de Noel. Lisa and Cristina met while auditioning for The Great Canadian Baking Show, and they turned their shared experience and love of home baking into the popular podcast, The Baking Scraps. They bring you baking tips and tricks; review baking show episodes; share their biggest baking fails; and give each other - and you - challenges with new bakes and old home favourites. We were thrilled to pick their brains about what it's really like to audition for a baking competition show, why these types of baking shows are so popular, and we get their tips and ideas for two baking projects of our own. Heather takes on a stuffed cookie, with the goal of using her homemade apple butter as the filling. And somehow, during a game of Bake It or Buy It, we wrangle Erin into trying a Buche de Noel (Yule Log) cake for Christmas! You can find out how both of these recipes turned out by listening to the four of us again on The Baking Scraps sister episode!  Find the recipes on our website - links are below! Episode Links~~~~~ The Baking Scraps Podcast~ Three Kitchens Podcast on The Baking Scraps~ Buche Noel Cake Recipe~ Caramel & Apple Butter Stuffed Cookies Recipe~ The Great Canadian Baking Show~ Baking Sour Dough Bread with Guest Larry Harris~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's talk about it!   The first step for Erin was to braise the beef tongue. The added bonus here is that cooking it this way also produces a delicious beef broth for the stroganoff gravy. Stroganoff is a classic Russian recipe of beef in a creamy mushroom gravy. The leftover beef is cubed and added to the rich mushroom sauce and served, in this case, over egg noodles. As for those noodles... Heather shared a recipe she has made a few times and with which she has had good success with very little trouble. Well, Erin found it difficult to work with as the dough is quite dry. As many of us home cooks know, making pasta is a skill that develops when you practice it often. For those of us who don't often make noodles, it can be fussy and annoying! But in the end, we had a beautiful dish of beef tongue stroganoff and egg noodles, well worth the effort of working with that cut of meat and dry pasta dough!  Episode Links~~~~~ Prairie cookbook~ Beef Stroganoff Recipe~ Braised Beef Tongue Recipe~Bisous & Brioche cookbook~ Chatsworth Farm Episode~ Squash Ravioli Recipe~ Squash Ravioli Episode~ Pot Roast Recipe~ Spinach Pasta Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week we're experimenting with different grilled cheese sandwiches! Who doesn't love a grilled cheese?? We sure do! But they can be a whole lot more than just bread and cheese.  Have you ever marinated the cheese for your grilled cheese sandwich? Well, when it comes down to it, you're really mixing the cheese with other flavourful things to amp up your sandwich game. Whether it helps to allow the cheese to "marinate" or not, is a question we really didn't answer. But either way, you cannot go wrong with these sandwich fillings. Erin made three grilled cheese variations for us to try, all beginning with the base of home-baked overnight bread and aged white cheddar cheese: 1. caramelized onion and grainy mustard2. sundried tomato, green olives, oregano, cumin, chilli flakes 3. red pepper relish and parsley Our favourites, in order, were #2, #3 and #1, but you can't go wrong adding in whatever tasty things you enjoy with cheese. And speaking of cheese, you can mix that up too if you want to try different varieties. Have fun with it! Episode Links~~~~~ Grilled Cheese Sandwich Recipes~ Overnight Bread Recipe~ S4, E7: Get Creative with Corn: Fried Corn Polenta & A Corn Mochi Cake~ Roasted Red Pepper Dip Recipe~ The Baking Scraps Podcast~ Great Canadian Baking Show~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIt's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance. This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan. Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient. You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy. Episode Links~~~~~ Sesame & Date Banana Cake Recipe~ Watch Three Kitchens Podcast on our YouTube channel~ Guests on Three Kitchens Podcast~ S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode, we welcome guest, Nancy May, from the Family Tree, Food & Stories Podcast. Nancy and her co-host, Silvia Lovely, have also authored a book:  My Family Tree, Food & Stories. We chat about these projects, and a recipe from Nancy, her Mom's Special Chicken. Mom's Special Chicken is an easy dish of baked chicken pieces (breast or thighs), browned and then baked with apricot preserves, white wine and pine nuts. You can make it your own by adding herbs and seasonings, and you could swap broth for the wine if you like. We enjoyed Mom's Special Chicken with homemade egg noodles, but Nancy says she usually serves it with rice, which does a great job of soaking up that yummy apricot sauce.   Family Tree, Food & Stories podcast connects generations through family stories, food history, and heritage. Each episode uncovers the stories behind cherished recipes, unforgettable meals with family and friends, and unique food traditions that bring us together at the table. Nancy and Silvia, along with their guests, celebrate how food creates lasting connections — every meal tells a story, and every story is a feast waiting to be shared. My Family Tree, Food & Stories, an illustrated book in a journal format, helps you do just that: capture the essence of these special moments, family food traditions, and passed-down recipes all in one place. Silvia and Nancy hope it will, in time, become your family’s treasure trove of fun-to-remember stories, almost-lost recipes, and family faces and places from the past.Episode Links~~~~~ Apricot Chicken Recipe~ Family Tree Food & Stories Podcast~ Family Tree Food & Stories Book~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis episode is all about learning to make Chinese Hot Pot at home. It is by no means an expert or exhaustive guide, but a chat about Heather's experience trying her hand at making hot pot for her family. As we always tell you, we're not experts in anything. Life is easier that way. :-) Hot pot is a flavourful broth traditionally served inside a large pot in the middle of the table. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat, vegetables, dumplings and noodles, are placed into the simmering broth and cooked until just done, and then enjoyed with a dipping sauce. Hot pot is not soup! The broth is the medium for cooking, but the pieces (meat, veggies) are cooked a few things at a time and then eaten before adding more to the pot. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!~ Birthing Magazine MidrollEpisode Links~~~~~ Hot Pot Recipe~ Chinese New Year Cake Episode~ Slammin' Ramen Episode~ Chia Smoothie Bowl Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textPaige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach.Have you ever eaten a meal while away on vacation and tried to recreate it when you got back home? That's how Paige developed this eggplant parmesan recipe. The key is a delicious homemade marinara sauce, made with love. Paige's advice is to take your time and allow it to simmer for hours to bring out the flavour. Paige has channeled her love for the beach into her podcast, The Beach Speaks. She and her guests share stories of the human connection to the beach - the times they've enjoyed at beaches around the world, environmental concerns related to the water and shorelines, great beach reads and lots more. Be sure to tune into The Beach Speaks and follow Paige on her social media accounts. Episode Links~~~~~ The Beach Speaks Podcast~ Eggplant Parmesan Recipe~ Limoncello Episode~ Limoncello Recipe~ Limoncello Tiramisu Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textStart off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing. For this episode, Heather tried to locate an Asian slaw recipe she loved, but it had disappeared from her Pinterest feed. This is a good reminder to us all to save recipes we love offline! The recipe she tried for this episode didn't quite measure up in her opinion. We have notes! Brussels sprouts tend to have a bit more of a bitter flavour to cabbage, and in our opinion, are chewier in texture. The salad is a mix of brussels sprouts and green cabbage and it does have some really delicious add-ins, like mango, cucumber, sesame seeds, almonds and grapes. The dressing may be where this falls flat. What are your thoughts? Send us a message or comment on our social posts for this episode - we'd love to hear from you! FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Brussels Sprout Slaw with Sesame Vinaigrette recipe~ S5 E1: Muffins, Meal Plans & More with Guest Megan Gaul from Partake Meal Planning~ Birthing Magazine~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textHappy New Year, listeners! We're wrapping up 2024 with a few much-needed cocktails (and mocktails). In this episode we're looking back at our Speakeasy cocktail series, bringing you a few recommendations. The recipes for these drinks are linked below and our entire Speakeasy series can be found on our website under the Speakeasy tab. We wish you every good thing for 2025! Episode Links~~~~Recipes~ Basil Melon Slushy ~ Kalimotxo Recipe~ Shrub Recipe~ Paloma Recipe~ Jello Shots RecipeEpisodes~ Jello Shots Episode~ Spirits with Smoke Episode~ Salsa Verde Episode~ Natalie Episode~ Kalimotxo Episode~ Shrub Episode~ Paloma Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!