Cream of Caroline

It’s about to get spicy. Andre Springer—artist, entrepreneur, and drag performer—is a one queen show. For episode 10, we’re going to pour his Shaquanda’s Hot Pepper sauce all over chicken divan and macaroni pie. We’ll also talk about Barbadian food culture, the birth of Shaquanda, and growing his small business. Cream regular Sean Kenniff and I take a moronic chile challenge, and Hip Torres stops by for lunch with his mom’s pastellon.

Some experiments are more successful than others. Jack Schramm joins me for the frozen episode, in which I thaw a lifeless casserole and attempt to resuscitate it in the oven. Schramm, who’s head bartender of Existing Conditions, will share his precise approach to crafting drinks, what he’s most excited about on the bar scene, and how you can make a perfect 50/50 martini at home. Miss Hannah Greener will close out the episode with her public singing debut.

Episode 8 takes me back to my South Georgia roots. I made a big pot of Brunswick stew for a fellow Georgia native, Mavis Jay Sanders, with whom I talk about food injustice in America and her work to fight it as Operations Director ofBrownsville Culinary Community Center. I also visit341 Antiquesin my hometown to get a lesson in Pyrex history.

Get ready for your very own casserole party. Erin Kanagy-Loux, executive pastry chef of Union Square Events, dishes on cooking for parties of 12 to 4,000 and how being a mom has influenced and impacted her career. My hometown entertaining hero, Elaine Tuten, gives her top tips on how to throw a successful party at home, and an apartment-ful of our closest friends come over to enjoy chicken strata and other vintage recipes.

How does casserole culture translate to Chinese cooking? Chef Lucas Sin and I get close-ish to an answer in episode 6. We also talk about his fast-casual, Northern Chinese cooking at Junzi Kitchen, the future of Chinese food, and the near universal appeal of cream of mushroom soup. Pinch Chinese Sommelier Miguel de Leon offers wine pairing recs (Pét-Nat, chilled Syrah, and skin contact white), and Lisa Elbert and Micah Fredman join us for a dinner of Chopstick Veal and Rice.

I’m talking with Sarah Thomas, an advanced sommelier and the visionary behindKalamata’s Kitchen, a book series and brand that takes kids and families on cool food adventures. Sarah is also the daughter of Indian immigrants, and we’ll discuss how words are weaponized in America and how it feels for Sarah to hear the phrase, “Go back to where you came from.” Lunch is hot chicken salad stuffed into a bell peppers, and Matt Renskers is back for his sophomore edition of casserole reviews.

Relationship Hero Dating Coach Maggie O’Brien-Pappalardo is here to tell you: never feel insecure about where you are in your relationship status. There’s always more to learn. Join Caroline and Maggie as they discuss optimizing your online dating profile, keeping the the spark alive in your relationship, and more. Caroline will also share a flawed recipe for a rice ring with creamed chicken, and drop into Nitecap, a cocktail bar and Tinder date hot-spot, for a martini and advice from Bartender Ari Daskauskas.

Chef Alvin Cailan is in the house. On this carbo-loaded episode, we’ll talk Costco and minivan nostalgia, burgers, fresh coconut milk, and how to make it as a young cook. You’ll also get the recipes for Cailan’s grandma’s famous carbonara, along with the Vienna Egg Salad Sandwich and the Seven League Pizza Burger. Plus, Karen the robot will read listener submitted MadLibs.

Heritage breed animals make for a great dinner and even better conversation. Enjoy tenderloin noodle treat while I chat with Photographer Aliza Eliazarov about San Clemente goats, staring into bison eyes, and, naturally, turkey sex. Lots of it. Sommelier Kilolo Strobert will join the party, bring the juice, and help you get comfy with wine.

Hot dogs, hot dogs, hot dogs. We’re talking frank-filled casseroles,ham loaf, and modern punishments for nonviolent crimes with NYC Charcutier Fred Maurer (aka Hot Dog Boyfriend). You’ll also hear from the world’s foremost casserole reviewer, Matt Renskers, and a few gentlemen who come over to enjoy the feast.