This week, our host Lauren Hooberman talks with the hilarious multi-hyphenate, Hari Rao! As they discuss comedy, music and vegan diets, they whip up a batch of Vegan Mexican Tater Tots! For more of Hari's work, follow him @iamharirao! Today's recipes: VEGAN MEXICAN TATER TOT CASSEROLE! Our theme music is Just for Fun courtesy of Ketsa.

This week, Hot Dish goes live from The Lincoln Lodge with host Lauren Hooberman and comedian Kevin Bozeman! As they discuss Kevin's stand-up style, playing Vegas, and raising kids, they whip up some tasty Chilaquiles for Cinco de Mayo! For more of Kevin's comedy, go to kevinbozeman.com! Today's recipes: CHILAQUILES WITH SALSA VERDE Our theme music is Just for Fun courtesy of Ketsa.

This week, our host Lauren Hooberman talks with comedian Caitlin Checkeroski! As they discuss Caitlin's stand-up comedy style, veganism, and being a wife and mother... OR NOT, they whip up some tasty Potato Pancakes! For more of Caitlin's work, go to caitlincheckeroski.com! Today's recipes: POLISH POTATO PANCAKES Our theme music is Just for Fun courtesy of Ketsa.

This week, our host Lauren Hooberman talks with comedian Jim Flannigan! As they discuss his recent run at the legendary Caroline's comedy club in NYC, podcasting at Madison Square Gardens and Jim's lack of cooking skills, they whip up a batch of Irish Mac & Cheese! For more of Jim's work, follow him @jimmyflann! Today's recipes: IRISH MAC & CHEESE Our theme music is Just for Fun courtesy of Ketsa.

This week, our host Lauren Hooberman talks with comedian, Blake Burkhart! As they discuss bartending, the Super Bowl and Blake's comedy special, they whip up  a batch of homemade potato chips and onion dip! For more of Blake's work, follow him @blakeburkhartcomedy! Today's recipes: HOMEMADE BLACK PEPPER POTATO CHIPS FRENCH ONION DIP Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.

This week, our host Lauren Hooberman talks with comedian, Mark James Heath! As they discuss comedy, Hip Hop and poetry, Mark whips up (and sort of burns) some French Toast & Berries! For more of Mark's follow him @markjamesheath or @Mjh708! Today's recipes: CLASSIC FRENCH TOAST  BERRY SYRUP  Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.

This week, our host Lauren Hooberman talks with comedian, Janice Rodriguez! As they discuss comedy, being Latina and why Indiana is not bad, Janice whips up some Coquitos and Cheese Quesadillas! For more of Janice's work go to: janicevrodriguez.com! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPES: COQUITOS by Delish D'Lites & CHEESE QUESADILLAS by Janice Feuer Haugen

This week, our host Lauren Hooberman talks with comedian, Matt Brown! As they discuss comedy, gender and trailer parks, Matt whips up a big pot of Easy Tuna Casserole! For more of Matt's work go to: @msbrowncomedy! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: EASY TUNA CASSEROLE by The Dollar Store INGREDIENTS ½ Cup Frozen or Canned Peas2 Cans of White Tuna, Drained½ Cup Onion, Chopped2 Cups of Shredded Cheddar Cheese1 Can of Cream of Mushroom Soup1 Cup of CeleryBag of Egg Noodles9x12'' Baking DishNon-Stick Cooking Spray INSTRUCTIONS Preheat oven to 350º and spray your baking dish with non-stick cooking spray.Cook and drain egg noodles.In a large bowl, mix together all ingredients until noodles are coated.Pour tuna mixture into your baking dish and spread into an even layer.Bake for 30 minutes, remove, and serve immediately!

This week, our host Lauren Hooberman talks with comedian, Emily Ogle! As they discuss comedy, cooking and Louisville, Emily whips up a delicious Kentucky Hot Brown! For more of Emily's work go to: @emily_toofly! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: KENTUCKY HOT BROWN by Turf Catering Company & Eddie Mars INGREDIENTS 4 ounces butter Flour to make a roux (about 6 tablespoons) 3 to 3 1/2 cups milk 1 beaten egg 6 tablespoons grated Parmesan cheese, plus extra for topping 1 ounce whipped cream (optional) Salt and pepper, to taste 1 cup sauteed mushrooms 1 whole tomato, sliced Slices roast turkey 8 to 12 slices of toast (may be trimmed) 8 to 12 strips fried bacon DIRECTIONS Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste. For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

This week, our host Lauren Hooberman talks with comedian and vegan, Laura Hugg! As they discuss vegan diets, sobriety and ageism, Laura whips up a batch of Crispy Sheet-Pan Noodles With Glazed Tofu! For more of Laura's work go to: @laura_hugg. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU by Hetty McKinnon INGREDIENTS FOR THE NOODLES: 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded 2 tablespoons sesame oil 2 tablespoon neutral oil, such as grapeseed or vegetable 2 tablespoons soy sauce Kosher salt 1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices 3 baby bok choy, trimmed and sliced vertically into 4 pieces Handful of cilantro leaves FOR THE MARINADE: 2 tablespoons hoisin 1 tablespoon sesame oil 1 tablespoon maple syrup 1 garlic clove, grated PREPARATION Step 1 Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5. Step 2 Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds. Step 3 Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly. Step 4 Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade. Step 5 1 teaspoon sesame seeds Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat. Step 6 Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Hot Dish is back! Season 2 kicks off with host Lauren Hooberman and comedian Amy Sumpter! As they discuss Amy's all-female comedy group, The Kates, and her all-female Beastie Boys tribute band, She's Crafty, Lauren whips up a crazy fried fish sandwich/hot dog called a Sea Dog! For more of Amy's work go to: amysumpter.com! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa TODAY'S RECIPE: SEA DOG by Rick Martinez INGREDIENTS 1 pound skinless, boneless cod fillet, cut crosswise into 8 strips Kosher salt, freshly ground black pepper 1 cup all-purpose flour 1 cup cornstarch 1 tablespoon Old Bay seasoning 2 teaspoons baking powder 1 teaspoon sweet paprika ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon baking soda ¼ teaspoon cayenne pepper 12 ounces pale ale 3 tablespoons malt or cider vinegar Vegetable oil (for frying; about 3 quarts) 8 New England–style split-top hot dog buns 4 tablespoons unsalted butter, room temperature Tartar Sauce, shredded lettuce, and lemon wedges (for serving) SPECIAL EQUIPMENT A deep-fry thermometer INSTRUCTIONS Step 1 Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish). Step 2 Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain. Step 3 Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain. Step 4 Heat a large skillet over medium. Spread bottom and sides of each bun with butter. Toast buns, pressing down lightly, until golden, about 2 minutes per side. Step 5 Generously spread some tartar sauce in each bun; top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.

This week, our host Lauren Hooberman talks with comedian, Ben Noble. As they discuss Ben growing up in Englewood, becoming legally blind and his advice for new stand-ups, Lauren whips up a batch of Indian-ish Nachos! For more of Ben's work go to: bensofunny. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS & CHUTNEY by Priya & Ritu Krishna INGREDIENTS For the Cilantro Chutney: 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups). 1 small Indian green chile or serrano chile, stem removed and roughly chopped. 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed. ¼ teaspoon granulated sugar. ¾ teaspoon kosher salt, plus more as needed. For the nachos: 1 (15-ounce) can black beans, rinsed and drained Kosher salt. 1 (8-ounce) bag white corn tortilla chips, preferably unsalted. 1 medium red onion, finely chopped. 2 medium Roma tomatoes, cored and finely chopped. 4 cups shredded sharp Cheddar cheese (about 1 pound). ¼ cup store-bought tamarind sauce (or ¼ cup date syrup or maple syrup whisked with 1 tablespoon lime juice). For the Chhonk: ¼ cup ghee or olive oil. 2 tablespoons cumin seeds Pinch of red chile powder, such as ground cayenne Greek yogurt, for serving (optional). PREPARATION Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside. In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling. While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside. Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

This week, our host Lauren Hooberman talks with comedian, actor and activist, Scott Duff. As they discuss Scott's career as a stand-up, radio host and "professional gay," Lauren bakes an asparagus, goat cheese and tarragon tart! For more of Scott's work go to: scottduff.me Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: ASPARAGUS, GOAT CHEESE & TARRAGON TART by Melissa Clark   INGREDIENTS 1 cup goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1⁄2 tablespoons chopped fresh tarragon leaves, plus more for serving 1⁄2 tablespoon finely grated lemon zest 1⁄2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly grated nutmeg 1 cup crème fraîche, at room temperature (8 ounces) All-purpose flour, for dusting the work surface 1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary) 8 ounces thin asparagus, woody ends trimmed Extra-virgin olive oil 2 tablespoons grated Parmesan Freshly ground black pepper Red-pepper flakes (optional) 1 1⁄2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup) INSTRUCTIONS Tip:  You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake. Step 1 Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth. Step 2 On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry. Step 3 Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus. Step 4 Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

This week, our host Lauren Hooberman talks with comedian, writer and actress, Colleen Brennan. As they discuss motherhood, podcasting and ageism, Lauren whips up a light and fluffy Strawberry Spoon Cake! For more of Colleen's work go to: colleenisfunny.com Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: STRAWBERRY SPOON CAKE by Jerrelle Guy   INGREDIENTS ½ cup unsalted butter (1 stick) melted, plus more for greasing 5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup) ⅔ cup packed light brown sugar ½ cup whole milk, at room temperature ½ teaspoon kosher salt 1 cup all-purpose flour 1 teaspoon baking powder Vanilla ice cream, for serving INSTRUCTIONS Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside. Step 3 In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish and spread evenly into corners. Step 4 Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

This week, our host Lauren Hooberman talks with comedian and actress, Adrienne Brandyburg. As they discuss acting in TV commercials, skincare and basketball, Lauren sautees a delicious batch of yucca fries with Mojo mayonnaise! For more of Adrienne's work go to: thebrandyburg.com Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: YUCCA FRIES WITH MOJO MAYONNAISE by Aida Mollenkamp INGREDIENTS 2 large yucca root 6 cups low-sodium chicken or vegetable broth 4 medium garlic cloves divided kosher salt 6 cups canola, grapeseed, or peanut oil 1 cup good-quality mayonnaise 1/2 cup fresh cilantro leaves and stems 2 tablespoons freshly squeezed lime juice plus extra lime wedges for garnish 1 medium jalapeño chile ends trimmed and seeded 1 teaspoon honey INSTRUCTIONS Cook The Yucca:  Peel yucca, split in half crosswise, and cut into ½” to ¾” thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 10 to 15 minutes. Drain well and pat dry. The yucca will oxidize and turn brown if you don't immediately put it in water. I like to just put it in the stock mixture in the pot I'll cook it in. Make The Mojo Mayonnaise:  While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño, and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside. Mayonnaise can be made up to a 1 day ahead. Store covered in a refrigerated container until ready to use. Fry The Yucca: Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok over medium-high heat. Once the oil has reached to 350°F, adjust heat to maintain temperature. Add one-quarter of the yucca and cook, agitating and flipping every minute, until golden brown and crisp, about 3 to 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with remaining yucca then serve with mayonnaise and a few lime wedges.

This week, our host Lauren Hooberman talks with comedian and artist, Christine Ferrera. As they discuss performance art, late-stage capitalism and Christine's 10-year correspondence with Starbucks™, Lauren whips up a pan of Tiramisu! For more of Christine's work go to: christineferrera.net Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: CLASSIC TIRAMISÙ by Alison Roman INGREDIENTS FOR THE CREAM:4 large egg yolks1⁄2 cup granulated sugar, divided3⁄4 cup heavy cream1 cup mascarpone (8 ounces)FOR THE ASSEMBLY:1 3⁄4 cups good espresso or very strong coffee2 tablespoons rum or cognac2 tablespoons unsweetened cocoa powderAbout 24 ladyfingers 1 to 2 ounces bittersweet chocolate, for shaving (optional) INSTRUCTIONS Step 1Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.Step 2In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.Step 3Combine espresso and rum in a shallow bowl and set aside.Step 4Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.Step 5Working one at a time, quickly dip each ladyfinger into the espresso mixture - they are quite porous and will fall apart if left in the liquid too long - and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.Step 6Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.Step 7Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

This week, our host Lauren Hooberman talks with local independent business owner, Winifred Grace. As they discuss Winnie's journey to creating a one-of-a-kind local Chicago boutique, Lauren makes Roasted Plantains with Cajeta and Pecans! Check out Winnie's website winifredgrace.com. Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: ROASTED PLANTAINS WITH CAJETA & PECANS by Heather Schmitt-González INGREDIENTS 4 small/medium plantains (black-ripe) 3 oz. (1 c.) pecan halves or pieces (or use walnuts, almonds, or hazelnuts) ½ c. cajeta (goat's milk caramel) INSTRUCTIONS Preheat oven to 450° F.   Cut pointed ends off of each plantain, exposing just a bit of the flesh. Make a shallow slit through the skin on the inner (curved) side of each plantain. Lay on a baking sheet. Roast until completely soft, about 20 minutes.   In the meantime, toast the nuts in an ungreased skillet over medium-low heat until toasty and fragrant. Set aside. Heat the cajeta in the microwave or gently in a small saucepan over low heat.   When plantains are finished roasting, remove from oven. When they've cooled down just a bit... enough to handle... peel back the skin and slice into ½" chunks. Pile into a mound on top of the skin on a serving plate. Drizzle with cajeta and sprinkle with toasted nuts.

This week, our host Lauren Hooberman talks with comedian, Jessica Besser-Rosenberg. As they discuss comedy, motherhood and the Real Housewives franchise, Lauren bakes a dozen Mini Italian Frittatas! This week, Lauren is joined by a special guest and Sassy Side Dish, Barbara Hooberman, her mother! You can follow Jessica @JessGBR Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: MINI ITALIAN FRITTATAS by Ina Garten INGREDIENTS 2 tablespoons good olive oil, plus extra for greasing the pans 1 1/2 cups chopped leeks, white and light green parts, washed and spun dry 4 ounces sliced Italian prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 1/2 tablespoons julienned fresh basil leaves 1 tablespoon freshly squeezed lemon juice 1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind) 8 extra-large eggs 1 1/2 cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese DIRECTIONS Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1

This week, our host Lauren Hooberman talks with comedian, Sonal Aggarwal. As they discuss Sonal's solo show The Alchemy of Bliss, fire dancing and sunrise swims in icy Lake Michigan, Lauren bakes an Ice Blue Sheet Cake! You can see more of Sonal's comedy at sonalaggarwal.com.  Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: VANILLA SHEET CAKE (with Ice Blue Frosting) by Life, Love and Sugar INGREDIENTS Vanilla Sheet Cake 2 1/4 cups (293g) all purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 3/4 cup (168g) unsalted butter, room temperature 1/4 cup vegetable oil 1 1/2 cups (310g) sugar 4 large eggs 1 tbsp vanilla extract 1 cup (240ml) milk Vanilla Buttercream Frosting 1 cup unsalted butter 1/2 cup shortening* 6 cups (690g) powdered sugar 1/8 tsp salt 2 tsp vanilla extract 1 tbsp corn syrup (or honey) 4–6 tbsp water or milk Pink, Peach and Ivory gel icing color Sprinkles INSTRUCTIONS -Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).-Combine the flour, baking powder and salt in a medium sized bowl and set aside.-Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.-Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.-Add half of the dry ingredients to the batter and mix until mostly combined.-Slowly add the milk and vanilla extract and mix until well combined.-Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.-Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.-Remove the cake from the oven and allow to cool.-To make the frosting, beat the butter and shortening together until smooth.-Slowly add half of the powdered sugar and the salt and mix until smooth.-Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.-Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.-Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.-Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days. Frosting modification: I did not use shortening or corn syrup.

This week, our host Lauren Hooberman talks with comedian, Pat McGann. As they discuss Pat's meteoric rise in comedy, appearances on late night talk shows and first one-hour special, Lauren cooks up a Crispy Cheesy Pan Pizza! Check out Pat's special, When's Mom Gonna Be Home, at patmcganncomedy.com. Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: CRISPY CHEESY PAN PIZZA by King Arthur Baking Company INGREDIENTS Crust 2 cups Flour 3/4 teaspoon salt 1/2 teaspoon instant yeast or active dry yeast  3/4 cup lukewarm water 1 tablespoon olive oil + 1 1/2 tablespoons olive oil for the pan Topping 6 ounces mozzarella, grated (about 1 1/4 cups, loosely packed) 1/3 to 1/2 cup tomato sauce or pizza sauce, homemade or store-bought freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional INSTRUCTIONS Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.   Place the flour, salt, yeast, water, and 1 tablespoon of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.   Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about