Dinner Chats at 9 AM

In this festive Halloween episode of Dinner Chats at 9 a.m., Liz and Jenabeth share their latest kitchen adventures—from Liz’s happy accident with extra-soft baked apple crisp to Jenabeth’s game-changing techniques for creamy homemade hummus and red pepper muhammara. Then, the hosts dive into nostalgic Halloween memories, including classic party games, haunted house food props, and family traditions. They round out the show with practical party and pre-trick-or-treating food ideas—from batch apple cider punches and cozy chili bars to easy comfort classics like lazy lasagna and festive, sprinkle-covered desserts.

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Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

This week on Dinner Chats at 9 AM, Liz and Jenabeth kick off the episode with an unexpected double-focaccia moment: Jenabeth breaks down her sweet Apple Fritter Focaccia, while Liz shares her experience making a savory Puglia-style Potato and Garlic Focaccia from a Milk Street cookbook.

Then, with the holiday entertaining season right around the corner, the hosts dive into their best strategies for easy, stress-free appetizers. They discuss why less is often more when it comes to pre-dinner bites, how to lean on store-bought staples like puff pastry, jams, and cheeses, and tips for assembling stunning grazing boards. From vintage throwbacks like "crabbies" and rye bread bites to warm spinach dips and easy puff pastry tarts, Liz and Jenabeth share their favorite quick-assembly crowd-pleasers that keep host stress low and main course appetites intact.

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Thank you to our friends and family who helped make this possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Roast chicken is the ultimate kitchen rite of passage, and Liz and JB are sharing their foolproof methods. They cover everything from overnight salting and room-temperature prep to roasting hot at 425°F in a preheated cast iron skillet, knowing when to spatchcock, and using an instant-read thermometer to eliminate guesswork. Plus, they share their favorite pairings—from comforting rice and broccoli to Ina Garten’s famous chicken on bread with arugula salad—and creative ways to repurpose leftovers into slow-cooker stock and puff pastry pot pie.

Before diving into the main event, Liz recaps her sister’s butter-themed 40th birthday party featuring a compound butter board and a St. Louis gooey butter cake, while JB shares culinary highlights from a business trip to Charlotte, North Carolina, featuring Tanzanian food, duck and dumplings, and a surprise Red Sox bar.

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Thank you to our friends and family who helped maket his possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Grab your blender and a cozy seat! In this episode of Dinner Chats at 9 AM, Liz and Jenabeth dive headfirst into the wonderful world of smoothies. From freezer staples and sneaky veggie hacks to tropical flavor combinations and game-changing smoothie add-ins, they share everything you need to whip up the perfect morning blend. Plus, Jenabeth reviews a fantastic blackened red snapper dinner in Milton, Massachusetts, Liz chats about small-batch ice cream at Walnut Beach Creamery, and the duo shares what’s been on their minds lately—including cottage cheese protein pancakes and microcurrent fruit and vegetable cleaners.

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Thank you to our friends and family who helped make this possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

As the air turns crisp and the season officially shifts to fall, we are diving headfirst into our favorite culinary transition: what’s fresh, vibrant, and waiting for you at the local farm stand.

In this episode, we’re talking all things harvest—from picking crisp eating apples at the orchard and baking German apple cakes to obsessing over tender delicata squash, farm-fresh root veggies, and the absolute magic of a warm apple cider donut. Plus, we share a few easy weeknight hacks, including a summer-to-fall riff on eggplant parm straight from the farm stand, and take a virtual trip to a historic Cambridge butcher shop that once served as Julia Child’s personal neighborhood stop.

Whether you're planning your weekly family menus, stocking up your root cellar for winter, or dreaming about your next great culinary adventure, pull up a chair and join us!

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Thank you to our friends and family who helped makethis possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

We’re back from summer break and kicking off the fall season by jumping across the pond!In this episode, we’re reminiscing about our work trip to London together back in November2022. From navigating the stunning food halls at Harrods and stumbling into a historicKnightsbridge pub with a literal dumbwaiter, to marveling at the sheer energy of BoroughMarket, we're serving up all our favorite culinary highlights and travel mishaps. Plus, staytuned for what we've been eating this week, including a backyard Brazilian feast and asteak-cooking triumph, along with our thoughts on the fascinating CNN specialTop of theWorldabout Windows on the World. Hit subscribe so you never miss a weekly drop!

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Thank you to our friends and family who helped makethis possible!

Theme Music by: Chris SmithShow Branding By: Melissa Cercone, melissacercone.com

Liz and Jenabeth are back to kick off the "other new year" with a deep dive into all things lunch! After catching up on seasonal summer eats—from Liz’s multi-use Pesto Trapanese to Jenabeth’s late-night French butter and bread feast—the hosts talk through practical strategies for back-to-school meal prep. They discuss the magic of bento boxes, the essential thermos pre-heating trick, and easy work-from-home lunch assemblies. Plus, stick around for a hilarious "cheesecake disaster" birthday story and a trip down memory lane featuring nostalgic school lunches, deli orders, and retro sandwich favorites.

10 Fun Episode Titles

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Snack Plates, Pot Roast Sandwiches & Bento Box Hacks

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Dips, Dumplings & Nostalgic Sandwiches

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What's for Lunch? Bento Hacks, WFH Bowls & Childhood Favorites

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Thank you to our friends and family who helped makethis possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Fire up the griddle—or is it the grill? This week, we're diving headfirst into one of our absolute favorite foods: classic, no-fuss burgers! We’re breaking down our essential rules for burger construction, from why an 80/20 beef ratio reigns supreme to the exact melty cheeses, toasted buns, and simple toppings that make all the difference. Plus, we share our favorite nostalgic roadside burger joints, a killer buffalo chicken patty recipe, and a few delicious food adventures from our recent travels. Grab a cold drink and come hang out with us!

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Thank you to our friends and family who helped makethis possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

From summer grilling packets and classic red potato salads to winter potato-and-fennel gratins and crispy homemade fries, hosts Liz and Jenabeth dive deep into their absolute favorite ingredient: the potato. They share essential tips on parboiling for the grill, distinguishing between scalloped and gratin dishes, and utilizing leftover clam boils into a quick weeknight chowder. Plus, stick around to hear about a nostalgic ice cream run to the UConn Dairy Bar, a dive into Cook’s Illustrated, and steps on how to start making your own homemade vanilla extract.

Instagram @dinnerchatsat9am

Facebook: https://www.facebook.com/DinnerChatsat9am

Thank you to our friends and family who helped makethis possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Welcome back to Dinner Chats at 9 AM! Today, we’re taking awalk down memory lane to one of our all-time favorite foodie adventures: a last minute road trip to Long Island filled with incredible meals, unexpected detours, and plenty of laughs.

In this episode, we share the story of scoring $50 ticketsto an intimate, live-fire feast in Montauk hosted by Chef Michael Symon—complete with espresso-cup clam broth, coriander-rubbed lamb ribs, and brioche donut ice cream sandwiches. From sleeping in a backyard "she-shed" and doing a drive-by of Ina Garten’s neighborhood, to sweeping through local farm stands, iconic bakeries, and cramming a giant hydrangea tree into a trunk full of cheese, it was an unforgettable 24 hours.

Plus, we catch up on French butter delivered straight fromParis and review our brand-new air fryer setups. Two friends, endless flavors, and one tasty conversation—pull up a chair and join us!

History has officially been made on Dinner Chats at 9 a.m.! For the very first time, Liz and Jenabeth are sitting side-by-side in the exact same room to record a milestone episode. To celebrate, the duo is diving face-first into peak summer bounty across the Northeast, sharing an insider’s guide to navigating your local farm stands. From escaping the early-season "lettuce trap" to celebrating the arrival of native sweet corn and gnarly heirloom tomatoes, they break down exactly how the local harvest dictates their weekly menus.

This conversation takes you on a delicious regional tour of their absolute favorite local spots, including Bay End Farm in Buzzards Bay, Old Bishop Farms in Cheshire, and Nazarella's. Along the way, they rethink traditional CSA models, debate Jenabeth’s questionable snack pairing of sugar snap peas and fresh cherries, and explain why backyard mint is an absolute menace. Plus, they wrap things up with a few genius, sanity-saving hosting hacks for your next summer outing. Packed with laughs, tips, and plenty of tasty ideas, this is one conversation you don't want to miss—so grab a seat and don't forget to like, follow, and subscribe wherever you listen to your favorite podcasts!

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Facebook: https://www.facebook.com/DinnerChatsat9am

Thank you to our friends and family who helped make thispossible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Pull back the curtain with hosts Liz and Jenabeth in this lively episode of Dinner Chats at 9 a.m. As the heat of summer rolls in, the duo shares their favorite seasonal market finds—from fresh corn pudding and shishito peppers to garlic scape butter straight from the farm stand. Then, they dive headfirst into holiday entertaining, mapping out Jenabeth’s ultimate, stress-free Fourth of July spread. Finally, things get collaborative as they plan the entire menu for their upcoming company summer outing live on air, settling on an epic, crowd-pleasing backyard taco bar complete with street corn salad, key lime bars, and perfect chocolate chip cookies. Whether you're looking for holiday menu inspiration or foolproof tipsfor feeding a crowd, this episode is packed with delicious ideas.

Grab your favorite morning beverage and join Jenabethand Liz as they kick off the summer season of Dinner Chats!

In celebration of National Muffin Day, the duo dives headfirst into the wonderful world of baked breakfast goods. Liz shares her ultimate baking science tips for getting those perfect, bakery-style muffin domes and how to keep your blueberry muffins from turning purple. Meanwhile, Jenabeth reminisces about a nostalgic Silver Palate recipe and breaks down herultimate freezer-hack for entertaining: Trader Joe's croissants.

But before they get to breakfast, they catch up on theirrecent summer cookouts. Tune in to hear about a surprising potato-cauliflower salad that won over a crowd, Jenabeth’s accidental "next-level" spinach artichoke dip, and a shocking Michael Symon recipe revelation that has them rewriting their fall cooking lists.

Plus: Liz gives a highly anticipated Yeti ice bucket update and shares her fun tricks for surviving the return of the summer camp lunch-box routine.

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Thank you to our friends and family who helped make thispossible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

In this episode of Dinner Chats at 9 a.m., Liz and Jenabeth dive into the world of “snackage”—because let’s be honest, who doesn’t love a good snack? They kick things off by sharing what they’ve been eating lately, from a creative leftover pork banh mi to a delicious food-filled trip through Vienna (hello, schnitzel and Kaiserschmarrn!).

Then it’s all about snacks: the quick, grab-and-go staples that save the day (think string cheese, trail mix, seaweed snacks, and Trader Joe’s finds) and the make-ahead favorites that keep your week running smoothly. From cookie dough protein balls and chia pudding experiments to cottage cheese toast, popcorn upgrades, and freezer-ready treats, they shareplenty of ideas to keep you fueled between meals—or satisfy that late-night craving.

They wrap things up with a new segment, “What are wethinking about this week?”—touching on a legendary NYC restaurant closing and the ongoing debate: do we really need an air fryer?

Whether you’re a planner or a pantry grazer, this episodeis packed with snack inspiration for every kind of eater.

Ever wonder why restaurant food just tastes different? Inthis episode of Dinner Chats at 9 a.m., Jenabeth and Liz open up their kitchens to share 10 simple, accessible pantry and fridge staples that take any dish from basic to spectacular! From the sweet-and-spicy balance of hot honey to theumami magic of anchovy paste, we break down our ultimate kitchen secret weapons for both sweet and savory cooking.

Stock up your pantry, grab your microplane, and get readyto elevate your next meal!

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Thank you to our friends and family who helped makethispossible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Grab your virtual boarding pass and pull up a chair! Inthis episode of Dinner Chats at 9 a.m., Liz and Jenabeth are back from their recent travels and serving up two completely different vacation food diaries.

First, Liz recaps her family getaway to Disney World. From the ultimate travel hack of scoring an Instacart delivery directly to Bell Services , to enjoying an incredibly rich, literally sparkly Valrhona chocolate cake, she breaks down the highs and lows of park dining. You'll hear about her surprising shift in perspective on Disney buffets, a magical character dinnerfor Mother's Day , and a Neapolitan-style pizza in Epcot’ "Italy".

Then, Jenabeth takes us to the historic 50th AnniversaryDaffodil Festival on Nantucket for an epic girls' weekend. She shares how her crew accidentally became part of a vintage car parade , the unexpected joy of Stop & Shop fried chicken at a high-end street tailgate , and the unforgettable apps—like a stellar chicken liver foie gras parfait—that outshone the main courses.

Instagram @dinnerchatsat9am

Facebook: https://www.facebook.com/DinnerChatsat9am

Thank you to our friends and family who helped makethispossible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com

Summer is officially around the corner, and the ladies ofDinner Chats at 9 a.m. are serving up the ultimate blueprint for stress-free Memorial Day entertaining. Kick back as Liz and Jenabeth share their favorite recent food fixes—from viral chicken Caesar tortilla wraps to a highly controversial "hot fudge sundae for dinner" routine.

Then, they dive into the holiday menu strategy you didn't know you needed: skipping the grill entirely so you can actually hang out with your guests. Jenabeth breaks down her foolproof, non-negotiable rules for classic potato salad, an authentic chopped Greek salad (no lettuce allowed!), and a customizable "choose your own adventure" bean salad.On the sweet side, Liz takes us to baking school with the science behind getting that perfect crackly top on a fudgy brownie, alongside crowd-pleasing favorites like a nostalgic chocolate eclair icebox cake and sweet-and-salty Carmelitas.

Is it even a party without a great dip? In this episode of Dinner Chats at 9 a.m., Jenabeth and Liz celebrate National Hummus Day by settling the ultimate debate: store-bought vs. homemade. The hosts dive into the secrets of achieving the perfect hummus texture, the importance of high-quality tahini, and why peeling your chickpeas might actually be worth the effort. Beyond the hummus bowl, Liz shares her family’s legendary "Soltes Family Chip Dip," while Jenabeth breaks down her fool-proof method for homemade ricotta and a savory eggplant caponata that screams summer. Whether you're packing a snack for a baseball game or prepping for a backyard barbecue, this episode serves up all the "dip and rip" inspiration you need for the season.

Pull up a chair and join Jenabeth and Liz as they tradethe winter blues for the vibrant greens of Spring Ingredient Season. In this episode, your favorite "Dinner Chat" duo explores the elusive and the accessible, from the "chef-status" mystery of the wild ramp to the humble, crispy radish.

The hosts kick things off with a peek into their recentkitchens: Liz shares the joys (and parenting logistics) of firing up the Ooni pizza oven for the first family night of the year on the patio, while Jenabeth recounts an unexpectedly perfect airport smash burger.

Whether you’re foraging for fiddleheads or just trying tofigure out how to get the sand out of your leeks, this episode is packed with tips, recipes, and plenty of delicious ideas to help you eat with the season.

Get ready to celebrate! This week on Dinner Chats at 9a.m., Liz and Jenabeth are diving headfirst into Cinco de Mayo—which conveniently lands on Taco Tuesday this year. The duo explores the history of the holiday and shares a feast of recipe ideas that go way beyond the standard taco, from JB’s slow-simmered Mole and Pozole Verde to Liz’s favorite green enchilada sauce hacks.

Before the fiesta begins, the hosts catch up on theirlatest culinary experiments. Jenabeth discusses her "lazy dumpling" social media influence (it's all in the squish!), and Liz shares her go-to protein-packed quinoa bowl that makes weekday meal prep a breeze.

They also tackle the big kitchen questions: Is there aperfect margarita ratio? Do cilantro stems actually have more flavor than the leaves? And why should you never, ever head to a vacation rental without your own chef's knife?

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Thank you to our friends and family who helped makethis possible!

Theme Music by: Chris Smith

Show Branding By: Melissa Cercone, melissacercone.com