Three Kitchens Podcast
Tired of cooking the same old things? Same! So, let's get inspired for our next cooking adventure! Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes and ideas for making food we love in our own home kitchens.
Podcasting since 2021 • 209 episodes
Three Kitchens Podcast
Latest Episodes
Baked Buffalo Tofu & Crunchy Celery Slaw: Meatless Monday Inspiration!
This week, Erin is trying a tofu recipe in hopes of convincing her carnivorous family to enjoy meatless Mondays more often. The recipe is a breaded and baked tofu, smothered in buffalo sauce and enjoyed with a crunchy celery slaw. It is really ...
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Season 5
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Episode 11
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28:15
Shrimp & Polenta with CJ, Creator of A Well Read Tart Food & Book Blog
This week we welcome CJ, the creator of A Well Read Tart book and recipe blog, and co-host of the Dark Side of the Word podcast. We talk books, recipe development, learning to cook, AND we make her go-to Paprika Shrimp & Gouda Polenta recip...
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Season 5
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Episode 10
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37:26
Marry Me Chickpeas
Remember when a recipe called Marry Me Chicken was trending? It was named that because apparently testers thought it was so good, they wanted to propose to the recipe creator who made it. Well, this week on the podcast, Heather is making a vega...
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Season 5
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Episode 10
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17:51
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Sharing Love for Pumpkin Spice (Plus how Financial Planning is like Following a Recipe) with Guest Gillian Seguin
This week our guest Gillian Seguin, Associate Wealth Advisor with Reyes Group (iA Private Wealth) joins us to share her love for all things pumpkin spice (and oh yes, we agree with her!). Gillian also explains to us all how financial planning i...
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Season 5
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Episode 8
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34:53
Going Gluten-Free: Adjusting to a Celiac Diagnosis with Guest John Reyes
This week we welcome John Reyes, a Wealth Advisor, iA Private Wealth as our guest co-host. John shares with us how his family is transitioning to a gluten-free (gf) diet due to his young daughter's Celiac disease diagnosis. John and his...
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Season 5
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Episode 7
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37:36
