ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: Vegetables Don't Have to Be Boring
กำลังสร้างบทเรียน...
1
I think so much of what makes good vegetarian cooking great is leaning into the seasons
2
and not thinking of recipes so much as a mandate but a suggestion.
3
You really just need to think about is this vegetable like this other vegetable?
4
And by that I mean is it similarly textured?
5
Is it similarly starchy?
6
Is it similarly leafy?
7
Is it going to take roughly the same amount of time to cook?
8
Does it have kind of a similar water content?
9
I'm Christine Sierclissette.
10
I'm Rosie Guerin, and you're listening to The Wirecutter Show.
11
Hey there.
12
Before we jump into today's show, I want to let you know about a special offer.
13
If you're not already a subscriber to The New York Times, you can now explore The Times for free,
14
no paywalls, during your first month in The New York Times app.
15
You can find all of your favorite shows like, I don't know, this show, Modern Love, Cannonball, and more on the new shows tab.
16
Okay, let's get into it.
17
Rosie, hello.
18
Hello.
19
Hello, hello.
20
I am curious.
21
I know that you don't really eat meat.
22
Are you a strict vegetarian?
23
No, I'm not anymore.
24
I was a vegetarian beginning in college.
25
Actually, it was the first year I was in an apartment having to cook all on my own.
26
It occurred to me that I was never going to cook meat.
27
I knew I never would prepare it.
28
And so I thought, if I'm not going to prepare it, Why don't I just stop eating it?
29
And I stopped for about a decade.
30
Okay.
31
Yeah.
32
But now you eat like chicken and fish and things like that.
33
Now I can be tempted by a piece of chicken.
34
Yeah.
35
You know, I think a lot of folks are trying to incorporate more vegetables into their diets, but maybe they have trouble knowing how to cook them
36
or they feel like they're in a cooking rut or they are working with something specific, like a dietary restriction that is limiting what they can cook.
37
And today, we are going to talk with a person who can help.
38
Tanya Sachensky is an editor for the food
39
and cooking sections at The New York Times and the author of the weekly newsletter, The Veggie.
40
She just came out with a new cookbook called Veg Everything.
41
She's going to talk with us about the book, the recipes, and her ideas for making vegetables the star of your table.
42
I'm so excited for this book.
43
I am constantly wanting to incorporate more vegetables into my life, into the kids' lives.
44
And I love Tanya.
45
We had Tanya on the show last summer to talk about recipes that would be perfect for beach days specifically.
46
And today we're going to talk with her about getting back into that cooking groove.
47
It's September now.
48
Yeah.
49
And we're back to school.
50
We're busy again.
51
And we want to eat vegetables, ideally.
52
Yeah.
53
And it's also a fun time to experiment with some new recipes.
54
There's a lot of stuff that's really, really yummy and in season.
55
So Tanya is going to talk us through this amazing new book
56
and talk about preparing some really easy and some showstopping vegetarian dishes.
57
And she's a delight.
58
I cannot wait.
59
We'll be back with Tanya after the break.
60
Welcome back.
61
Today, our guest is Tanya Suchensky.
62
She's an editor for the food and cooking sections at The New York Times and the author of The Veggie, which is a weekly vegetarian newsletter.
63
She just came out with a new book.
64
It's called Veg Everything.
65
Tanya, welcome back to the show.
66
Good to see you.
67
Thank you for having me again.
68
Tanya, everybody listening to this podcast knows that you're supposed to eat veggies, that we're all supposed to eat lots of veggies.
69
It's kind of foundational to our health and all that good stuff.
70
You edit the Veg Newsletter.
71
You must get a lot of questions from people about cooking vegetables.
72
I want to know, what are people's biggest problems, hang -ups, you know, roadblocks to integrating more vegetables into their meals?
73
Complaints.
74
Yeah, complaints.
75
Oh, okay.
76
So I think the kind of big buckets of questions come down to technique limitations.
77
Like, I only know how to do this.
78
What else do I do with this particular vegetable?
79
Another question is always, I have too much of this, and I've made too much zucchini, too much, you know, a winter squash.
80
Cabbage is a big one.
81
And I've exhausted my Rolodex of options for preparing this.
82
What do I do next?
83
And then the other kind of bucket of questions is something I often deal with in, I have a kind of recurring series in the newsletter called Recipe Matchmaker.
84
And these are sort of hyper -specific questions that often run in either a dietary lane.
85
So not only do I need something to be meatless or vegetarian or vegan, whatever, but also gluten -free or I don't like mushrooms
86
or I have a soy allergy or something like that or hyper -specific occasion -based questions.
87
I'm having 8 to 10 people come over a variety of different dietary limitations.
88
I don't know what to do.
89
Yeah, that's the tough one.
90
Yes.
91
So it is, I would say, probably a 50 -50 split between, like, knowledge and skill -based questions.
92
Like I need to expand my vegetable cooking expertise or I need ideas.
93
I feel like there's sort of a continuum of people who, you know, I have friends, for instance, who were raised in families that ate like canned vegetables and they didn't,
94
they never had a fresh vegetable until they were adults.
95
On the other end of the spectrum, I grew up in a hippie family with a huge backyard with a garden
96
and we were eating like fresh vegetables all the time, you know.
97
But even coming from that perspective, I grew up only eating certain vegetables.
98
And Brussels sprouts, for instance, I was forever I thought I hated them, you know.
99
And then when I figured out that roasting them was amazing, I was like, oh, boom, you know.
100
But I do feel like that it can be intimidating.
101
Like, there's just so many vegetables, so many ways to prepare them, but it can be intimidating if you don't have much experience.
102
I think, and I kind of actually get at expressly what you just described in the intro of the book, my kind of own upbringing and relationship with vegetables.
103
So I grew up in kind of a meat -in -three, meat -in -two kind of family.
104
My parents are exceptional cooks, but they made a lot of the same vegetables in sort of similar preparations.
105
I didn't grow up eating eggplant, really.
106
I was eating a lot of zucchini, a lot of green beans, a lot of kind of leafy green salads, tomatoes, corn.
107
But it was very simple salads, you know, tomato, avocado, red onion.
108
I'm half Cuban, so that was always kind of on the table.
109
Frozen vegetables, which I love and everyone should have stocked
110
because those are picked at their freshest and oftentimes sometimes better than what you might get at the grocery store, especially out of season.
111
But like frozen broccoli with cheese and frozen corn.
112
And it's not that there wasn't effort necessarily put toward these dishes because I don't want to shade my mother.
113
She's an incredible cook and so, so, so thoughtful.
114
But they were focused on making the centerpiece, which was always meat, really exceptional.
115
And then it was like, and now we need sides.
116
What are the sides going to be?
117
You don't know what you don't know.
118
And so when I moved to, I moved to DC after college and I, that was my first real experience with these kind of big sprawling farmer's markets.
119
And I remember walking around kind of like, I've never seen this vegetable.
120
Hicama, what is Romanesco?
121
And I'm I'm staying there Googling on my phone like green spiral cauliflower.
122
You see these things that are so beautiful
123
and you see other people shopping and buying things in an informed way and you're kind of like, where did they learn?
124
How did they?
125
Why?
126
Okay.
127
What do I do with this now?
128
I don't think it's something to fear.
129
I think it is okay to kind of screw up and mess a few things up.
130
There are a lot of things to try, I feel like.
131
As much as there are a lot of different ways to prepare meats, it's a little bit less, I don't know, exciting to me.
132
Meaning that it's more exciting to kind of explore all the range of ways you can make vegetables.
133
Yeah, like I mean, a really beautiful steak.
134
I'm going to salt and I'm going to put it in a cast iron skillet
135
and I'm going to get a really nice sear on it
136
and it's going to be beautiful and it's going to be delicious and I know what it's going to taste like.
137
Yeah, I could marinate it.
138
But I feel like it's kind of like for certain cuts of meat, like you know what you're getting, you have a loose idea of how you're going to prepare it, and you know what it's going to taste like,
139
that I can take a green bean and turn it into a saucy casserole for Thanksgiving,
140
or I could cut it into one -inch pieces
141
and throw it into a Caprao -style stir -fry with tofu and it be kind of still crunchy,
142
or that I could— There's a great recipe for this on cooking, actually, that I could do, like, tempura green beans, and you basically get, like, a French fry kind of situation.
143
They look like French fries.
144
That you can have, like, an entire green bean salad, that you can eat them snappy, that they could be cooked into oblivion, like you would get a canned green bean.
145
And there's just, like, I think so much more range, which maybe is part of what is intimidating about it.
146
Yeah, when you can do 50 different things, what do you do?
147
Right, how do you choose?
148
How do you choose? And
149
you know not to be a shameless self -promoter
150
but how do you choose i will help you right we've got a book full of recipes
151
that will help you christine right here we got a book
152
right here we can look right in there all right
153
so let's talk about recipes a little bit and
154
that process of taking a humble veg
155
and brainstorming around it what am i going to make with
156
this what am i going to do with this i'm curious are there things you keep in your pantry
157
that make cooking veg dishes easier or more interesting?
158
And that might be a tool, that might be a set of spices, that might be a sauce.
159
Are there things that you want to have on hand that you know will help inspire?
160
So for me, it's always going to be canned or dried beans.
161
I'm really big on, I get a lot of emails about this where people will say, you're always recommending canned beans
162
or canned whatever you know you can make dried beans absolutely i know
163
that a lot of this is about accessibility not everyone has
164
the time to prepare dried beans not everyone has the skill
165
set not everyone knows how we have a dried bean recipe in the book we'll help you
166
but like if you want to make canned beans you should be equipped to do
167
so so one thing
168
that i love to have on hand right now is trader
169
joe's canned lentils oh yeah lentils don't take a long time to cook
170
but i don't always have 10 minutes to bring a pot of water to boil
171
and then another 10 to sometimes 30 40 minutes depending on
172
how old your lentils are to make a pot of lentils extra dishes extra dishes there is a great recipe
173
that i have been kind of fixated on we've made it
174
on i have a youtube show on the new york times cooking channel we did an episode on snacks
175
and i made k chun's tomato marinated lentils it's a tomato marinated greens
176
and beans on toast
177
and she uses canned lentils grated tomato swiss chard she kind
178
of makes this tomatoey dressing tosses the lentils in stirs it up
179
and then scoops it onto toast no cook
180
if you don't count toasting as cooking
181
which i don't i feel like i've mentioned this before on this um
182
but that is something that i can and will have lunch in 10 minutes Canned beans are a must.
183
I am going through so much nutritional yeast.
184
I love it.
185
So that's another one of those things.
186
I grew up with my Hippie Crunchy mom, and we always had nutritional yeast.
187
I feel like it has entered into a more sophisticated space at this point.
188
I mean, not that our moms weren't sophisticated, but just like it was very hippie at one point.
189
And now it's more mainstream.
190
Yeah, now it's like an alternate for Parmesan.
191
I thought we were the only kids who had to put nutritional yeast on our popcorn.
192
It is.
193
I mean, that is a perfect example of an item that I did not know about growing up.
194
I learned about fully as a, like, adult.
195
And it has completely changed my life.
196
I have a specific blend of nutritional yeast and other seasonings that I put on my popcorn.
197
Yes.
198
It's my house popcorn.
199
I have a lot of fans who come to my house and eat my popcorn.
200
I want to know what's in this spice.
201
Is this a secret recipe?
202
It's not.
203
I did it on the YouTube, and it's actually very, very simple.
204
But I do all of it in a blender so that it gets really powdery.
205
Because you know the flakes, and then you need to use a lot of oil.
206
Anyways, tons of nutritional yeast, more salt than you think you need.
207
Brown sugar.
208
Ooh, yeah cayenne pepper a certain alchemy of those ingredients
209
if you do it just right it will make your popcorn taste like the spicy nacho doritos okay
210
so nutritional yeast you got canned beans you got the lentils
211
yes what else is always stocked for you really good olive oil this is actually not a thing
212
that i always have stocked and i was really pissed off
213
that i didn't have it the other day because I was craving something with it.
214
I always have like peanut butter, but I don't always have tahini, but I need to always have tahini.
215
I would count this as a pantry item.
216
I love dates.
217
I always, always, always have dates.
218
I love a sweet and savory dish.
219
I love a savory dish that happens to have dates in it.
220
I also love using dates as an alternative sweetener if you don't want to use ground sugar.
221
If you maybe are making something vegan, you don't want to use honey.
222
For whatever reason, you don't have maple syrup.
223
Anyways, dates are the best.
224
I love a date.
225
I'm thinking about my pantry.
226
I try to always have a really kind of short, tiny pasta, like an orzo or a diddolini, really quick cooking.
227
I kind of love a spoon pasta moment.
228
I had orzo last night and I loved it.
229
It's so sweet.
230
It's so sweet.
231
Eating with a spoon.
232
Perfect spoon food.
233
Yeah.
234
What else do I have?
235
I have panko always.
236
I try to keep some sort of store -bought fried shallot or crispy garlic because I love a crispy, crunchy topping.
237
dijon mustard big for me
238
that to me is like the anchor point of a lot of dressings
239
that i'll make or marinades i didn't even think
240
that you could buy pre -crunched shallots and garlic they're great they're
241
so great you can usually find them in asian grocery stores yeah
242
and you can find them they now um i think this might be newish
243
but i just picked them up and i actually have them downstairs at my desk
244
because i brought in a recipe test from home they now make crispy the fried shallots, and the garlic at Trader Joe's.
245
And they sell them separately.
246
That's awesome.
247
Hot tip.
248
In a bag.
249
And actually, hold on, I'm flipping to something in the book.
250
Because we have a, there's a chapter in the book called New Comforts.
251
Kind of the thesis of this chapter is if you keep a well -stocked pantry, you can make any of these recipes with the addition of like one fresh vegetable.
252
So you have a head of cabbage, then you can make one dish from here if everything else is pantry ingredients,
253
not including a lemon or maybe like a little herb topping.
254
I'm not counting that.
255
But, you know, you might be able to leave that out if you're really pressed.
256
But like we, I'm looking at this brown butter bucatini with charred cabbage, right?
257
So the fresh vegetable, head of cabbage.
258
Everything else, dried pasta, butter, you know, other spices, what have you.
259
We have a carrot risotto with chili crisps.
260
So that's going to have rice and Parmesan, which I'm counting as a pantry ingredient, these kind of things that will hold up in your fridge for a long time.
261
Chili crisp.
262
What's the one fresh vegetable you need?
263
Carrot.
264
So I was trying to think of the instances where I'm looking at my fridge being like, God, I only have one thing.
265
I love that you did that in this book because I think it's an extension of what you were talking about earlier, like the access we have to this knowledge,
266
whether it's the Times Cooking app, YouTube just broadly there's
267
so many places we can go versus I'm thinking like you're growing up
268
and your parents it's like and
269
and my mom too it's like she did what she knew
270
and what she had in the rotation
271
because she what she was trying to feed us it wasn't
272
like oh let me go put a new vegetable recipe in the rotation
273
that I can you know what I mean it's great
274
that this shorthand exists it's really cool I think we also all go through phases where we're more excited to explore
275
the cookbooks or the recipes.
276
I know as a mom, I sometimes have to just be on the rotation.
277
Like this is all going to be the same every week.
278
We're going to take a quick break.
279
When we're back, Tanya, we're going to get into your tips for using leftovers.
280
This is a big one.
281
We'll be right back.
282
Welcome back.
283
Our guest today is Tanya Sychensky.
284
She's an editor for the food and cooking sections at The New York Times and the author of The Veggie, which is the weekly vegetarian newsletter from The Times.
285
Tanya also just came out with a new cookbook.
286
It's called Veg Everything.
287
Before the break, we were chatting about some of her favorite veggie recipes.
288
I want to dive into the book a little bit more.
289
Sure.
290
Because for listeners who haven't looked at the book, seen the book, it's just coming out, you are sort of the curator, right?
291
Like, you are the person who is curating all the recipes.
292
The recipes are actually from many different New York Times contributors.
293
Some of my favorite recipe contributors, there's Semin Nosrat, one of our guests from last year, Eric Kim, Sarah Copeland, Kay Chun.
294
I'm just listing all the things that are saved in my New York Times app.
295
But so many great recipe developers in this book.
296
Tell us a little bit about how the book came together, what people can expect if they pick it up and take it home.
297
So the book is in many ways an extension of the
298
first question you asked me about what readers have asked me in the newsletter.
299
In curating the book, I approached it similarly to curating the newsletter.
300
I'm trying to solve a problem, answer a question.
301
What are the questions and the problems that come up again
302
and again and again when people have expressed an interest in more plant -forward cooking
303
but just don't really know where to start?
304
And so I kind of wanted to group the chapters in slightly more of a playful sense.
305
And it's not just sides, mains, lunch, whatever.
306
It is breakfast, right?
307
If you want to start cooking vegetables, you can actually start first thing in the morning.
308
There are many ways to incorporate them into, I don't know, formats that kind of turn away from the standard American breakfast.
309
We have handheld sorts of dishes.
310
So that's going to be sandwiches, tacos, skewers, things you want to eat straight from the pan.
311
I consider that handheld.
312
It's kind of, we call the chapter plate optional.
313
Just thinking kind of about how not only I like to cook, but thinking about the way that I determine what I'm going to make, and it's usually circumstantial.
314
There is, of course, a soup chapter.
315
Sometimes you just want soup.
316
But there is also an RSVP -worthy section.
317
So that is more impressive, more stately, maybe larger format dishes that you could make for a dinner party for entertaining.
318
You could certainly also just make them for yourself or for your family.
319
There's no rule to when you have to prepare those dishes.
320
But really, it was trying to,
321
with each chapter, identify a common problem and present some number of solutions.
322
There is a chapter called What is a Salad?
323
For anyone who grew up with no touch points for meatless cooking,
324
you have a very stereotypical idea of what a vegetarian meal might look like, especially if you grew up in a part of the country where maybe
325
your only exposure to meatless cooking is in the vegetarian options at a restaurant, right?
326
Or at a fast casual place where it's like you're going to eat some limp salad with cherry tomatoes.
327
An afterthought.
328
Yeah, an afterthought.
329
And there's another kind of pull of this where the salad could sometimes have been perceived as punishment, right?
330
Like a diet -based thing.
331
And so I wanted to reframe the salad for anyone who had either of those experiences as the salad is not punishment.
332
It is not necessarily a health food.
333
It can be an expression of abundance.
334
It can totally flip the script on what you think a salad is.
335
There's a pizza in that chapter, right?
336
Like there, what is a salad, right?
337
It's a little bit of an existential.
338
I mean, what is a sandwich?
339
We have this debate at work all the time.
340
Exactly.
341
Hot dog sandwich.
342
Is a salad a pizza?
343
I don't know.
344
Is a salad a pizza?
345
What do you actually need for something to be a salad?
346
So let's talk in the morning.
347
You wake up and you want some veg.
348
Sure.
349
You're talking about veggies for breakfast.
350
How am I getting my kids to eat more veggies?
351
Yeah, what are the options here?
352
Okay, so.
353
Is it all cloak and dagger?
354
Well, so there is that.
355
There is a green smoothie in the book because sometimes that's maybe all you have time for.
356
I love just a classic green smoothie.
357
I actually was just with some girlfriends.
358
We went upstate for the weekend and two of the dishes that I made for breakfast, I cooked every meal while we were there.
359
And one of them is a more vegetable than an egg frittata that's in the book
360
that is from mark britman and
361
that is whatever vegetables you have genuinely whatever vegetables you have
362
in the pan sauteed fewer eggs than you think you would
363
need the recipe calls for two to three you're kind of
364
like huh very very quick very simple throw the vegetables
365
that the kids actually like in there in this instance i used spinach in there.
366
Cherry tomato, regular tomato, mint, basil, just what I had on hand.
367
Delicious.
368
Maybe a little bit more kid -approved.
369
I also made Yawande Komalafe's goat cheese and dill Dutch baby.
370
Oh, yum.
371
I saw that in the book. So good.
372
That sounds so good.
373
Eggy, savory pancake moment with tangy goat cheese, a ton of fresh herbs.
374
You kind of do a salad in the middle.
375
That honestly could have gone in the what is a salad chapter had it not been in the breakfast chapter.
376
There is a couple of different baked egg in a pan situation.
377
So we have a shakshuka that's green with a lot of Swiss chard and similar format with black beans,
378
where you do black beans, eggs baked in.
379
You can serve it with cilantro and queso fresco and tortillas and kind of have like a breakfast taco situation, which brings me to the breakfast burrito.
380
God, I love a breakfast burrito.
381
That is the way, if you're trying to like trick the kid.
382
My kids are a bean and tortilla type of breakfast burrito clan.
383
That and maybe some cheese.
384
I would say, OK, if they like bean and cheese and tortilla, you're going to mash some sweet potato into the bean.
385
So much of their aversions are like texture or color based.
386
Make everything look brown.
387
I love that you have this chapter in the book called RSVP worthy.
388
I feel like this is the chapter I need.
389
It's about centerpiece dishes, like the wow, impressive vegetarian dishes.
390
What is your best advice
391
and what are some of the show -stopping recipes you have
392
in the book for putting vegetables at the center at a big event?
393
I think so much of it lies in presentation.
394
Something that has a crispy, crunchy topping and a lot of different colors or something that's jeweled.
395
So we have kind of a vegetable biryani that is gorgeous with pomegranate seeds.
396
celebratory in that way.
397
You want it to feel like a party.
398
There's also, clearly I just love the addition of like a little pomegranate seed sprinkle
399
because that also is on the Afghan style eggplant and yogurt, which is really beautiful.
400
Another kind of, I think, element to elevating the vegetable that you'll see in several of these recipes is layering things.
401
So you could do, it depends on how you prepare biryani, but there are some that layer the rice and the vegetables and what have you.
402
This one kind of mixes them all together, but you could go that kind of layered style similar with the vegetarian shepherd's pie, right?
403
That's like a exercise in layering where you scoop something out
404
and you're kind of surprised and delighted by everything that comes after the next thing you just saw.
405
The asparagus and goat cheese and tarragon tart, right?
406
Ooh, I want to make that one.
407
I saw the picture and I was like, yes beautiful people are obsessed with
408
that one that's a big spring equinox easter time recipe where people i feel like make it for those
409
that time of year always really really well reviewed
410
and that's you have layers of puff pastry and delicious tangy goat cheese
411
and then your vegetables you could certainly sprinkle over whatever topping over top of
412
that you'd like beyond just kind of aesthetics and format i think part of it too is labor right this is Yeah, that's what I was going to ask.
413
You want things to be a little bit more work.
414
You want to know someone spent all day working on that.
415
Yeah.
416
And listen, not all of the recipes in this chapter are laborious, but they give the perception of labor.
417
So the tart, for example, you're buying store -bought puff pastry, but it looks like somebody just—it's very, like, perfect hostess.
418
It's like fragrance.
419
You want to smell expensive.
420
You want to smell expensive.
421
That's right.
422
Yeah, yeah.
423
Yeah, it looks like someone spent a lot of time placing those asparagus right next to each other.
424
Yes, exactly.
425
I think with these dishes, oh, and also there's that whole, so we have this whole roasted squash with tomato, ginger, chickpeas.
426
And you're kind of getting these little squash boats
427
that have saucy chickpeas nestled in the kind of the concave part of the squash.
428
And bringing all of those out on a platter and each person kind of getting their own little squash.
429
Impressive.
430
I love that.
431
It's beautiful.
432
It's fun.
433
That one is actually incredibly, it sounds more labor intensive than it is.
434
It actually is quite low lift.
435
They're not that crazy, but they definitely look like you.
436
Yeah.
437
Toiled in the kitchen.
438
Let's talk leftovers.
439
This is the one that I love talking to cooks.
440
I want to know what your tips are for using up the bibs
441
and bobs and all the little things that are left over after a week of cooking.
442
What do you like to do with leftovers, specifically vegetable leftovers?
443
Well, I'm actually thinking about a leftover in my fridge right now, which happens to be a New York Times cooking recipe.
444
That is not in the book, but frankly, it should be.
445
So I recently made Lex Wibel's zucchini, pecorino, and basil salad with almonds.
446
So I dressed the whole salad, and raw zucchini, once it's salted, is going to go limp pretty quickly.
447
So I have the leftovers of the salad in my fridge right now, and I was thinking like, okay, what can I do with this?
448
It's softened and seasoned zucchini, capers, basil, a ton of cheese, almonds.
449
I'm just going to toss it with pasta.
450
Like that actually is a pasta sauce.
451
It's a salad that over time being marinated can be a pasta sauce.
452
Similarly, I could grill some toast and eat it as kind of a saucy marinated zucchini toast situation.
453
It's not going to have any of the kind of crunch and verve that it did on day one or day two.
454
But there's plenty else that I can do with it.
455
I could also probably make a pancake batter and turn them into zucchini pancakes.
456
Ooh, that'd be good.
457
I love zucchini pancakes.
458
Because you have the herbs in there, you have, you know, it's already seasoned.
459
I'm actually not worried about there being nuts in there.
460
I think that would be yummy and crunchy and delicious.
461
Or I could throw it into the recipe for the more vegetable than egg frittata.
462
Just whisk some eggs and do kind of an omelet style.
463
For me, if I have leftover vegetables
464
that are certainly not going to be in their prime after a couple of days in the fridge, I'm like, what can I cook it into?
465
It's almost like, does it waffle?
466
Like, does it toast?
467
Does it pasta?
468
Does it pancake?
469
That's huge, though.
470
I feel like having those to reach for, like, what's the vessel?
471
That's where I get tripped up, I think.
472
I look in the fridge, and I can't, for some reason, conjure a pancake, like, what this could end up as.
473
And having those, I think, as the building blocks is a really helpful way to think about it.
474
I think there are...
475
Thank you dish formats that exist in the book
476
that I would encourage anybody reading it to take that format and think beyond the recipe as far as ingredients are concerned.
477
What are some examples of that?
478
So the frittata is a good one, right?
479
That is, I think, a perfect example of whatever you've got goes in.
480
There are a handful of different pastas that I think really play well to this.
481
So Ali slagels, lemony orzo with asparagus and breadcrumbs.
482
That is a recipe where whatever vegetable is in season should get swapped in with the asparagus.
483
I would absolutely toss the salad that I have already with the orzo, add a little bit more lemon and cheese on top,
484
and do the breadcrumbs that are in the recipe with just like a quick breadcrumb topping.
485
And then you have kind of a caramelized zucchini orzo.
486
But the structure of the recipe stays the same.
487
I think so much of what makes good vegetarian cooking great is leaning into the seasons
488
and not thinking of recipes so much as a mandate but a suggestion.
489
And the way to think about substitutions and swaps, you really just need to think about, is this vegetable like this other vegetable?
490
And by that I mean, is it similarly textured?
491
Is it similarly starchy?
492
Is it similarly leafy?
493
Is it going to take roughly the same amount of time to cook?
494
Does it have kind of a similar water content?
495
So if you're trying to swap zucchini, which has a lot of water in it, or tomatoes have a lot of water in it,
496
you're not going to swap that maybe for sweet potato in some recipes.
497
This type of vegetable, cook it this long for this type of vegetable, cook it this long.
498
And once you kind of become more comfortable thinking of vegetables as like categories and not, oh, I don't have green beans,
499
so I can't make this green bean recipe.
500
I think it becomes a little bit more easy to then look at recipes as the format.
501
I have an allergy to peanuts, tree nuts.
502
So when I was a vegetarian, that was really challenging for me.
503
I think maybe now, again, there's more resources, There's more access to information on how to swap and substitute and leave stuff out.
504
But how did you think about that when you're approaching the book?
505
Because I think that is a thing that comes up.
506
Nuts or other dietary restrictions.
507
Yeah, I think this is something that I think about a lot, both with the book, but also with the newsletter.
508
Because, and I think a lot of people don't want to hear this, sometimes it's just not the right recipe.
509
Yeah.
510
I often see these kinds of comments on social media where it's like a bean dish and the person is saying, I don't like beans.
511
What do I do?
512
Well, you know what?
513
You actually just don't make this dish.
514
Make pancakes.
515
But there are ways to say, okay, what about this recipe do I like?
516
Is it that it's one pan?
517
Is it that there's chili crisp in it or there's herbs?
518
I'm going to look for that in other recipes.
519
Now, to your point about nut allergies, obviously that is more than preference.
520
And so I think it kind of depends on the dish.
521
But if you're talking about nuts as a garnish,
522
well, what the recipe developer is trying to do is introduce crunch or textural variety.
523
And so I might just look for some other crunchy element, crunchy onions or breadcrumbs.
524
In the instance of butters, nut butters, right, if it's acting as a binder for something,
525
you might want to try blended silken tofu.
526
It's trying to think about, like, what is this ingredient trying to do
527
and what other things exist out there that can maybe do the same thing with some tweaking or seasoning or whatever.
528
And if the answer is nothing, then maybe making something else.
529
Yeah, if the answer is nothing, then maybe make something else.
530
before we wrap we always like to ask our guests one final question
531
which is what is the last thing you bought
532
that you really love
533
so um i just went through a breakup oh i'm sorry sorry no it's
534
so fine and um the guy i was seeing had a pair of pants that i was obsessed with
535
And I would borrow the pants all the time.
536
And they're this Japanese brand called Capital that you can't easily get in the U .S and is also extremely expensive.
537
And I found them on Depop.
538
Long story short, I think he was going to get them for me for my birthday.
539
And I broke up with him the day before my birthday.
540
So he didn't get me the pants.
541
But guess what?
542
As Cher said, Mama, I am a rich man.
543
I bought myself those pants.
544
Yeah, girl.
545
And I'm.. absolutely thrilled to have these fancy schmancy pants this
546
is great next time you're coming in those pants okay absolutely absolutely see you next year in those pants
547
all right well tanya is a delight and we learned so many things i loved everything she had to say Yeah, I am excited to cook from this book.
548
What are you taking away today?
549
I am taking away excitement for the book.
550
And I think also this idea of building a pantry with things that I can reach for for any number of dishes.
551
I think the other thing is adjusting my brain to think about the vessels.
552
You know, you have your leftovers, you have your veg, whatever you have, what could this become?
553
Could I throw it into a pasta?
554
Could I make a pancake?
555
Could I make a frittata?
556
Having an idea of what it could become, I think opens it up for me.
557
Yeah, I loved that.
558
I love how she presented it kind of like frameworks that you could sub in things.
559
And I think that's awesome.
560
And the pantry item that she mentioned that I had completely forgotten about
561
that I am going to run out and get immediately is the fried shallots, the big vat of fried shallots.
562
I had forgotten how awesome those are, and they're great sprinkled over all sorts of things.
563
So I am excited to cook from the book
564
and also just integrate those into salads and pastas and all sorts of things this fall.
565
Love it.
566
That's it for us.
567
Our guest was Tanya Suchensky.
568
She is the author of the newsletter, the veggie and the brand new cookbook, Veg Everything, that's out today.
569
Thank you so much for joining us.
570
Talk to you next time.
571
Bye.
572
The Wirecutter Show is executive produced by me, Rosie Guerin, and produced by Abigail Keel.
573
Engineering support from Maddie Mazziello and Nick Pittman.
574
Today's episode was mixed by Katherine Anderson.
575
Original music by Dan Powell, Marian Lozano, Alicia Bet -Etooth, Rowan Nenisto, Katherine Anderson, and Diane Wong.
576
Cliff Levy is Wirecutter's deputy publisher and general manager.
577
Ben Fruman is Wirecutter's editor -in -chief.
578
I'm Christine Cyr -Clicette.
579
And I'm Rosie Guerin.
580
Thank you for listening.
581
I can't believe I hard -launched my breakup with a pair of pants.
582
No, that's a great story.
583
I love that story it's capital they're yeah capital it's the capital ripstop cargo pants
📺 ช่องเดียวกัน
B21
Canada Is Done With Trump
Daily ConversationWorking Adults
B21
Tell Us About Your Household Debates
Daily ConversationWorking Adults
B2‘Buy Now, Pay Later’: A New Wave of Consumer Debt
Daily ConversationWorking Adults
B21
She Fell in Love With ChatGPT. Like, Actual Love. With Sex.
Daily ConversationWorking Adults
B2Why Gas Prices Just Keep Going Up
Business EnglishWorking Adults
✨ วิดีโอแนะนำ
B27
73 ประโยค
How to Never Run Out of Things to Say
Business EnglishDaily ConversationUniversity Students
B21
132 ประโยค
Food waste is the world's dumbest problem
Business EnglishDaily ConversationUniversity Students
B22
115 ประโยค
INTERMEDIATE ENGLISH STORY 🍲 Julie's Cooking 🍲 B1| B2 | Level 3 - 4 | BRITISH ENGLISH WITH SUBTITLES
British AccentBusiness EnglishDaily ConversationHigh School Students
B29
107 ประโยค
Everything Tom Holland Eats In a Day | Eat Like | Men's Health
Business EnglishDaily ConversationUniversity Students
B21
99 ประโยค
What's safe to eat now?
Business EnglishDaily ConversationUniversity Students
C13
613 ประโยค
S2 E16: Healthy Eating & Diets - Important Vocabulary in Advanced English Podcast - American British
Business EnglishDaily ConversationUniversity Students
B26
109 ประโยค
Weird Food Rules in Vietnam (That Actually Make Sense)
Travel EnglishDaily ConversationUniversity Students
B11
199 ประโยค
How to Live Greener in the City | B1 Listening Practice #luyennghetienganh
Business EnglishDaily ConversationHigh School Students
B2226 ประโยค
Feeding Bill Gates a Fake Burger (to save the world)
American AccentBusiness EnglishDaily ConversationUniversity Students
B21
79 ประโยค
Why being bored is a good thing
Business EnglishDaily ConversationUniversity Students
B22
177 ประโยค
How to Start a Podcast in 2026 (Start to Finish)
Business EnglishUniversity StudentsWorking Adults
คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้
วิดีโอนี้มี 583 ประโยค และ 6522 คำ สำหรับฝึกพูดตาม ช่วงที่มีเสียงพูดยาว 37:27 ผู้พูดพูดด้วยความเร็วเป็นธรรมชาติ ประมาณ 174 คำต่อนาที ใกล้เคียงกับบทสนทนาในชีวิตประจำวัน มีเพียง 77% ของคำที่อยู่ใน 3,000 คำที่ใช้บ่อยที่สุดในภาษาอังกฤษ คำศัพท์จึงค่อนข้างยาก
คำศัพท์สำคัญในวิดีโอนี้
คำที่พบไม่บ่อย 15 คำจากวิดีโอ พร้อมคำอ่านและความหมาย:
- vegetable /ˈvɛd͡ʒ.tə.bəl/ (คำนาม) — พืชผัก, ผัก. A plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit, grain, herb, or spice…
- bean /ˈbi(ː)n/ (คำนาม) — ถั่ว. Any plant of several genera of the taxonomic family Fabaceae that produces large edible seeds or edible seedpods.
- dish /dɪʃ/ (คำนาม) — จาน. A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle.
- salad /ˈsæl.əd/ (คำนาม) — สลัด. A food consisting principally of raw vegetables (especially greens, e.g. lettuce), other savoury ingredients (typically cooked), fruit, or confectionary; often…
- vegetarian /vɛ.d͡ʒɪˈtɛ.ɹi.ən/ (คำนาม) — มังสวิรัติ. A person who does not eat animal flesh, or, in some cases, use any animal products.
- tomato /təˈmeɪ.toʊ/ (คำนาม) — มะเขือเทศ. A widely cultivated plant, Solanum lycopersicum, having edible fruit.
- pants /pænts/ (คำนาม) — กางเกง. An outer garment that covers the body from the waist downwards, covering each leg separately, usually as far as the ankles; trousers.
- newsletter /ˈn(j)uzˌlɛtɚ/ (คำนาม) — จดหมายข่าว. A periodically sent publication containing current events or the like, generally on a particular topic or geared toward a limited audience.
- pasta /ˈpɑ.stə/ (คำนาม) — พาสตา. Dough made from wheat and water and sometimes mixed with egg and formed into various shapes; often sold in dried form and typically boiled for eating.
- yeast /jist/ (คำนาม) — ยีสต์, ส่า. An often humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines.
- toast /toʊst/ (คำนาม) — ขนมปังปิ้ง. Bread that has been toasted (cooked lightly by browning).
- popcorn /ˈpɑp.kɔɹn/ (คำนาม) — ป๊อปคอร์น, ข้าวโพดคั่ว. A snack food made from corn or maize kernels popped by dry heating.
- delicious /dɪˈlɪ.ʃəs/ (คำคุณศัพท์) — อร่อย, โอชา. Pleasing to the sense of taste; tasty.
- goat /ɡoʊt/ (คำนาม) — แพะ. Any ruminant of the genus Capra.
- fry /fɹaɪ/ (คำกริยา) — ทอด. To cook (something) in hot fat.
กริยาวลีที่คุณจะได้ยิน
- look for (คำกริยา) — มองหา, หา. To seek.
การออกเสียงที่ควรระวัง
ผู้พูดใช้รูปย่อและรูปลดเสียง 123 ครั้ง เช่น I'm, don't, you're ให้พูดแบบสั้นตามที่ได้ยิน
- เสียง “th”: worthy /ˈwɝ.ði/, thesis /ˈθisɪs/
- เสียง “sh” และ “zh”: dish /dɪʃ/, nutritional /njuːˈtɹɪʃ.ə.nəl/, squash /skwɔʃ/, delicious /dɪˈlɪ.ʃəs/, rotation /ɹoʊˈteɪʃən/
- คำยาว — ลงเสียงหนักให้ถูกพยางค์: vegetarian /vɛ.d͡ʒɪˈtɛ.ɹi.ən/, similarly /ˈsɪm.ə.lə.li/, nutritional /njuːˈtɹɪʃ.ə.nəl/, ingredient /ɪnˈɡɹiːdi.ənt/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/
วิธีฝึกกับวิดีโอนี้
- ฟังวิดีโอให้จบหนึ่งรอบโดยยังไม่ต้องพูด แล้วจดคำที่ยังไม่รู้จัก
- เริ่มที่ความเร็ว 0.75× พูดตามทีละประโยค แล้วกลับไปใช้ความเร็วปกติเมื่อเริ่มคล่อง
- อัดเสียงตัวเองแล้วเทียบกับต้นฉบับ โดยสังเกตคำอย่าง vegetable, bean, dish เป็นพิเศษ
ไวยากรณ์ในวิดีโอนี้
โครงสร้างที่ผู้พูดใช้บ่อยที่สุด พร้อมคำพูดจริงจากวิดีโอ:
| โครงสร้าง | ในวิดีโอ |
|---|---|
| Present perfect have/has + กริยาช่อง 3 — เหตุการณ์ในอดีตที่ยังเกี่ยวข้องกับปัจจุบัน | I've made · I've exhausted · I've never seen |
| Passive voice be + กริยาช่อง 3 — เน้นสิ่งที่เกิดขึ้น ไม่ใช่ผู้กระทำ | can be tempted · were raised · are picked |
| Relative clauses who / which + อนุประโยค — ข้อมูลเพิ่มเติมเกี่ยวกับคนหรือสิ่งของ | person who can · Veggie, which is · centerpiece, which was |
เทคนิค Shadowing คืออะไร?
Shadowing เป็นเทคนิคการเรียนรู้ภาษาที่ได้รับการรับรองทางวิทยาศาสตร์ พัฒนาขึ้นสำหรับการฝึกนักแปลมืออาชีพ วิธีการนี้เรียบง่ายแต่ทรงพลัง: คุณฟังเสียงภาษาอังกฤษจากเจ้าของภาษาและพูดตามทันที — เหมือนเงาที่ตามผู้พูดด้วยช่วงเวลาห่าง 1-2 วินาที การวิจัยแสดงว่าเทคนิคนี้ปรับปรุงความแม่นยำในการออกเสียง ทำนองเสียง จังหวะ การเชื่อมเสียง การฟังเข้าใจ และความคล่องแคล่วในการพูดได้อย่างมีนัยสำคัญ