Cooking Up a Storm with Al Roker

Hey Cooking Up a Storm fans! As a bonus, we’re giving you a special preview of season 4 of “Making Space with Hoda Kotb.” In season 4’s debut episode, Hoda sits down with actor Rainn Wilson. Rainn Wilson is an Emmy nominated actor, writer, producer, New York Times bestselling author and… spiritual explorer. You may know him for playing the role of “Dwight Schrute”, the annoying but loveable salesman on NBC’s hit series “The Office”, but there is so much more to Rainn than the characters he plays on screen. In his latest book “Soul Boom”, Rainn is calling for a spiritual revolution as part of his personal journey. He sat down with Hoda to discuss embracing his spirituality, finding balance and living in a state of awe, curiosity and gratitude. To listen to the full conversation, and listen to episode 2 with TV & podcast host Maria Menounos, just search “Making Space with Hoda Kotb” wherever you’re listening to follow now, or click here: https://link.chtbl.com/ms\_fdlw

As a bonus for you, we’re sharing the trailer for Morrison Mysteries, an all-new original podcast from Dateline... Keith Morrison takes you on a captivating ride through some of the most suspenseful and chilling works of fiction you’ll ever hear. Get ready for haunting stories of ghosts, love triangles, jealousy and rage. Since it’s Halloween, we’re starting with Washington Irving’s The Legend of Sleepy Hollow. Travel with us to a haunted town in New York, where some say the Headless Horseman rides to this day... If you like what you hear, you can listen to The Legend of Sleepy Hollow now for free, or subscribe to Dateline Premium on Apple Podcasts to listen ad-free. https://link.chtbl.com/mm_fdlwk

In this new podcast, TODAY’s Jenna Bush Hager brings you intimate, entertaining, and revealing conversations with her favorite writers. Hear from authors as they share their creative process, their love of books, and what inspires them to share their stories with the world. Join Jenna as she continues her mission to connect readers, create conversations and share her love of reading. The first two episodes with authors Colleen Hoover & Javier Zamora premiere Thursday, September 21. Just search ‘Read with Jenna’ wherever you’re listening to follow now, or click here: https://link.chtbl.com/rwj_fdtw

As a bonus for our listeners, we're sharing a special clip from the "Making Space with Hoda Kotb" podcast. While on her book tour for “The Light We Carry,” former First Lady Michelle Obama sat down in front of a live audience with her friend and TODAY show anchor Hoda Kotb. Equal parts poignant and funny, their conversation touches on everything from the moment Mrs. Obama left the White House that final time to the reasons she’s glowing at 58 years old. Hoda and Mrs. Obama connect on...

Join Hoda as she continues on a journey of self-discovery and exploration of the resilience of the human spirit. This season you’ll hear from guests like motivational speaker & author Mel Robbins, country icon Wynonna Judd, and more! Listen to the first two episodes now, and follow for new episodes every Monday: https://link.chtbl.com/ms_fd_s3

As a bonus for you, we’re sharing a special preview of The Seduction, a new podcast from Dateline NBC and Keith Morrison. It’s a twisted love story that unspools like a film noir, where lust and obsession lead to murder and a classic double cross. This original series takes us into the troubled mind of a young man, and the cold heart of a woman who needed her husband dead. If only she could find someone “man enough” to do the deed... Follow The Seduction and listen now:...

We’re sharing a sneak peak of Born to Rule: When Charles is King, a new original podcast from TODAY which asks (and answers) the burning questions about Prince Charles and what he might be like as King. Listen to the first two episodes and follow now: https://link.chtbl.com/BTR_LW

As a bonus for you, we’re sharing a special preview of The Thing About Helen & Olga, a new podcast from Dateline NBC and Keith Morrison. Helen and Olga are kindly old ladies who open their hearts and wallets to down-and-out men in Los Angeles. In a city named for angels, the two women seem heaven-sent. After one of the men is killed by a hit-and-run driver -- and then another suffers the same fate -- investigators uncover a horrifying and twisted plot that stuns even the most seasoned...

Other than spending time with beloved friends and family, the sweetest part of the holiday meal is always dessert. And a staple on many tables? Pie! So, we asked baker Maya-Camille Broussard, known as a “flavor fanatic” on the Netflix show, Bake Squad, for her exciting new recipe: Sweet Potato and Plantain Pie. Sweet Potato and Plantain Pie Serves 6 to 8 1 pound (about 1 large) sweet potatoes vegetable oil, for frying 2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces 1 cup packed light brown sugar 4 ounces (1 stick) unsalted butter, room temperature 2 large eggs, room temperature 1/2 cup evaporated milk 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 teaspoons vanilla extract 1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade Recipe by Maya-Camille Broussard, Owner of Justice of the Pies For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

The cranberry sauce debate: chunky and complex, or sliced straight from the can? James Beard Award-winning chef and Oglala Lakota tribe member, Sean Sherman, shows us how to make wojape -- a Lakota word for a traditional sauce made of berries. On this episode, he shares his recipe for Cranberry Wojape. He’ll teach you just how easy it is to make this homemade version that will not only wow your guests, but also celebrate the original food culture of this land. Cranberry Wojape Makes about 1 quart 4 cups water 8 ounces fresh cranberries 2 ounces rosehips, seeded and dried 3 fluid ounces maple syrup Recipe by Sean Sherman, Founder of The Sioux Chef For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

While holiday meals are admittedly carb and protein-rich, most people would agree that the menu isn’t truly complete without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who’ll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn’t your grandma’s recipe, we promise. Caramelized Brussels Sprouts Serves 4 1 pound Brussels sprouts, outer leaves removed and halved 1/4 cup extra-virgin olive oil, divided 2 cloves garlic, thinly sliced 2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing 1 teaspoon berbere salt freshly ground black pepper 1 shallot, thinly sliced 1/2 cup peanuts, rough chopped 2 tablespoons chopped fresh parsley 1 tablespoon maple syrup 1 tablespoon sherry vinegar 1/2 cup pomegranate seeds Recipe by Marcus Samuelsson For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She’ll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy. Both are sure to make this year’s holiday extra savory. Crisp & Juicy Herb Roasted Turkey Serves 8 to 10 1/3-1/4 cup kosher salt 3 tablespoons granulated sugar 2 teaspoons MSG (optional) thyme, sage and rosemary sprigs 1 (12- to 14-pound) whole turkey 6 tablespoons melted ghee or neutral oil (such as sunflower or canola) Honey-Thyme Gravy Makes about 1 quart Recipes by Sohla El-Waylly For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

One of the most beloved side dishes is also the most contested. Is it called stuffing or dressing? And what’s even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this holiday dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon. Low Country Oyster Cornbread Dressing with Crispy Slab Bacon Serves 8 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing 1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces 2/3 cup finely chopped Vidalia onion 1 large red bell pepper, seeded and finely chopped 1 cup grape tomatoes, halved 1 cup roasted corn kernels (optional) 2/3 cup finely chopped celery 1½ tablespoons rubbed fresh sage 1¼ teaspoon dried thyme 1/2 teaspoon celery seeds 5 cups crumbled day-old buttermilk cornbread 4 cups torn white bread, slightly dry toasted 18-20 fat oysters (1 pint), shucked with liquor reserved 2 cups chicken stock or low-sodium canned chicken broth 3 large eggs, well beaten 1 teaspoon sea salt 3/4 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon grated or ground nutmeg Recipe by Alexander Smalls For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Mashed potatoes are a cornerstone of so many holiday meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She’ll join us on Cooking Up a Storm with a very special holiday mashed potato recipe: Parmesan Smashed Potatoes. Parmesan Smashed Potatoes Serves 6-8 3 pounds red potatoes, unpeeled 1 tablespoon plus 2 teaspoons kosher salt, divided 1½ cups half-and-half 1/4 pound unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon freshly ground black pepper Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House. For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

On Cooking Up a Storm, Al Roker makes a complete holiday meal, course by course, with help from some special guests who open up about the dishes they love and the stories behind the food.