Do you catch yourself eyeing the kids’ menu at your favorite restaurant, and wishing you could order a plate of nostalgia? Are you craving your favorite childhood comfort foods?

This week, we’re cooking for the kid in all of us that hungers for foods like hot dogs and grilled cheese, but with sophisticated upgrades like high-quality ingredients and exciting flavor combinations.

This episode offers delicious menu ideas and fun recipes that satisfy both kids and adults (who want to eat like a kid). You’ll discover an easy approach to entertaining by making hot dogs for a crowd with seasonally-inspired toppings. You’ll also learn how to upgrade a classic home cooking favorite into a healthier, vegetarian version that is full of craveable sweet, tomato-y flavors. We also share professional catering tips on sourcing ingredients that are high-quality but save time in the kitchen, while still impressing your guests.

Dive into this mouthwatering episode now to find out how to transform your beloved childhood dishes into sophisticated menus that will leave you and your guests begging for seconds!

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Links to from this week’s show:

Andouille pigs in a blanket by Grace Parisi for Food & Wine

Dufour puff pastry

Hot dogs 3 ways, including a banh mi dog, by Rich Rosendale

Otto’s sausage kitchen in Portland, and Monsier Marcel in Los Angeles

Classic sloppy Joe’s from Natasha’s Kitchen and vegan lentil sloppy joe’s from Minimalist Baker

Homemade tapioca pudding from Taste Better From Scratch

Sonya’s classic banana pudding and homemade vanilla pudding for its base

Nancy Silverton’s butterscotch buddino from Mozza via the James Beard Foundation

Gabrielle Hamilton’s Prune Cookbook and her carrot and honeycomb recipe via Food 52

Ina Garten’s honey glazed carrots with ginger

Peanut dipping sauce from Cookie and Kate

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