Panic! At The Pantry
Panic! At The Pantry
Podcast Description
A podcast all about answering the daily question: What am I going to make for dinner? Chef Daniela Kalota and journalist Grant Hermes dive deep into the refrigerators of their guests to make gourmet meals out of what's lying around, or may have been lying around for a while. Accompanied by Daniela's 20 years of experience as a chef and culinary instructor, and Grant's passion for home cooking, they bring a special tip to each episode to help level up your cooking game and open up the world of cooking, even if you haven't been to the grocery store. Panic! At the Pantry where they write recipes, not tragedies.
Podcast Insights
Content Themes
The podcast primarily focuses on meal preparation, pantry cooking, and culinary improvisation, with specific themes including repurposing leftovers, creative meal ideas from limited ingredients, and practical cooking tips. Episodes highlight unique scenarios like 'Dance Mom Does Dinner' showcasing how to whip up gourmet meals from common household items such as avocados and cottage cheese, aiming to transform the way listeners approach daily cooking challenges.
A podcast all about answering the daily question: What am I going to make for dinner?
Chef Daniela Kalota of Kalota Culinary and journalist Grant Hermes dive deep into the refrigerators of their guests to make gourmet meals out of what’s lying around, or may have been lying around for a while.
Accompanied by Daniela’s 20 years of experience as a chef and culinary instructor, and Grant’s passion for home cooking, they bring a special tip to each episode to help level up your cooking game and open up the world of cooking, even if you haven’t been to the grocery store.
Panic! At the Pantry where they write recipes, not tragedies.
Chef Daniela Claude and journalist Grant Hermes are back, and this week, WE raid Daniela's pantry!
It's episode 9 of Panic! At The Pantry, and Spring in Metro Detroit means one thing: Eastern Market Flower Day is almost here. We talk gardening in small spaces, herb growing tips, and why you should NEVER plant before Memorial Day in Michigan.
This week's Tip of the Week is a game-changer for home cooks: ditch the salt shaker and start cooking with salt and pepper bowls. Daniela explains why the tactile experience of cooking with your hands actually makes you a better cook, and why muscle memory matters more than measuring.
Then, we dive into Daniela's real, unfiltered fridge (yes, including some science experiments in the produce drawer) and Grant devises a stunning recipe on the spot:
Middle Eastern-spiced venison tenderloin with homemade hummus, fig jam, and mint chutney, and hand-made naan, a full finger food feast inspired by Dearborn's Lebanese food culture.
Daniela will cook it LIVE on Facebook on May 12 — don't miss it!
We also dive into the history of eating with your hands, how Catherine de Medici brought forks to France, and why Italians really taught the French how to cook.
FOLLOW ON SOCIAL MEDIA
Instagram: @kalotaculinary
TikTok: @kalotaculinary
Facebook: @kalotaculinary
YouTube: Panic! At The Pantry
www.kalotaculinary.com
Email to book today:
Disclaimer
This podcast’s information is provided for general reference and was obtained from publicly accessible sources. The Podcast Collaborative neither produces nor verifies the content, accuracy, or suitability of this podcast. Views and opinions belong solely to the podcast creators and guests.
For a complete disclaimer, please see our Full Disclaimer on the archive page. The Podcast Collaborative bears no responsibility for the podcast’s themes, language, or overall content. Listener discretion is advised. Read our Terms of Use and Privacy Policy for more details.