Menu
Search
Menu

EPISODE 7 | 12.13.2018

Bowls

We are living through a fascinating moment in culinary history: the swift and relentless takeover of the [blank] bowl. These days, you can go an entire week of eating all of your meals in bowl form and never overlap once. Why are we bowl happy and how (or when) did adding the word bowl to everything from grain to breakfast become a thing? In this episode, we do a deep dive into bowl culture.

About This Episode

We are living through a fascinating moment in culinary history: the swift and relentless takeover of the (blank) bowl. These days, you can go an entire week of eating all of your meals in bowl form and never overlap once. Why are we bowl happy and how (or when) did adding the word bowl to everything from grain to breakfast become a thing? In this episode, we do a deep dive into bowl culture.

Featured

Brown Rice Bowl with Vegetables and Salmon

Topped with pickles, roasted vegetables, and salmon and finished with dressing and toasted sesame seeds, this grain bowl makes a satisfying hot dinner or a great packed lunch.

View recipe
Hearty Grain and Vegetable Bowls with Goat...

With one taste of this satisfying, hearty vegetarian dish, you'll understand why grain bowls are having a moment in the spotlight.

View recipe
Brown Rice Bowls with Roasted Carrots, Kal...

While the vegetables are roasting, bake the rice alongside them in the oven for a hands-off method that delivers distinct grains of rice.

View recipe
Rice Noodle Bowl with Pork and Scallions

The sauce mixture for this quick and easy bowl not only adds flavor to the meat during cooking but also doubles as a vinaigrette for the noodles.

View recipe

Our Sponsors

bobs red millkohlerchef-stepsauguste escoffier school of culinary arts