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This week, Hot Dish goes live from The Lincoln Lodge with host Lauren Hooberman and comedian Kevin Bozeman! As they discuss Kevin's stand-up style, playing Vegas, and raising kids, they whip up some tasty Chilaquiles for Cinco de Mayo! For more of Kevin's comedy, go to kevinbozeman.com! Today's recipes: CHILAQUILES WITH SALSA VERDE Our theme music is Just for Fun courtesy of Ketsa. 

This week, our host Lauren Hooberman talks with comedian Caitlin Checkeroski! As they discuss Caitlin's stand-up comedy style, veganism, and being a wife and mother... OR NOT, they whip up some tasty Potato Pancakes! For more of Caitlin's work, go to caitlincheckeroski.com! Today's recipes: POLISH POTATO PANCAKES Our theme music is Just for Fun courtesy of Ketsa. 

This week, our host Lauren Hooberman talks with comedian Jim Flannigan! As they discuss his recent run at the legendary Caroline's comedy club in NYC, podcasting at Madison Square Gardens and Jim's lack of cooking skills, they whip up a batch of Irish Mac & Cheese! For more of Jim's work, follow him @jimmyflann! Today's recipes: IRISH MAC & CHEESE Our theme music is Just for Fun courtesy of Ketsa. 

This week, our host Lauren Hooberman talks with comedian, Blake Burkhart! As they discuss bartending, the Super Bowl and Blake's comedy special, they whip up  a batch of homemade potato chips and onion dip! For more of Blake's work, follow him @blakeburkhartcomedy! Today's recipes: HOMEMADE BLACK PEPPER POTATO CHIPS FRENCH ONION DIP Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa. 

This week, our host Lauren Hooberman talks with comedian, Mark James Heath! As they discuss comedy, Hip Hop and poetry, Mark whips up (and sort of burns) some French Toast & Berries! For more of Mark's follow him @markjamesheath or @Mjh708! Today's recipes: CLASSIC FRENCH TOAST  BERRY SYRUP  Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa. 

This week, our host Lauren Hooberman talks with comedian, Janice Rodriguez! As they discuss comedy, being Latina and why Indiana is not bad, Janice whips up some Coquitos and Cheese Quesadillas! For more of Janice's work go to: janicevrodriguez.com! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPES: COQUITOS by Delish D'Lites & CHEESE QUESADILLAS by Janice Feuer Haugen 

This week, our host Lauren Hooberman talks with comedian, Matt Brown! As they discuss comedy, gender and trailer parks, Matt whips up a big pot of Easy Tuna Casserole! For more of Matt's work go to: @msbrowncomedy! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: EASY TUNA CASSEROLE by The Dollar Store INGREDIENTS ½ Cup Frozen or Canned Peas 2 Cans of White Tuna, Drained ½ Cup Onion, Chopped 2 Cups of Shredded Cheddar Cheese 1 Can of Cream of Mushroom Soup 1 Cup of Celery Bag of Egg Noodles 9x12'' Baking Dish Non-Stick Cooking Spray INSTRUCTIONS Preheat oven to 350º and spray your baking dish with non-stick cooking spray. Cook and drain egg noodles. In a large bowl, mix together all ingredients until noodles are coated. Pour tuna mixture into your baking dish and spread into an even layer. Bake for 30 minutes, remove, and serve immediately!

This week, our host Lauren Hooberman talks with comedian, Emily Ogle! As they discuss comedy, cooking and Louisville, Emily whips up a delicious Kentucky Hot Brown! For more of Emily's work go to: @emily_toofly! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: KENTUCKY HOT BROWN by Turf Catering Company & Eddie Mars INGREDIENTS 4 ounces butter Flour to make a roux (about 6 tablespoons) 3 to 3 1/2 cups milk 1 beaten egg 6 tablespoons grated Parmesan cheese, plus extra for topping 1 ounce whipped cream (optional) Salt and pepper, to taste 1 cup sauteed mushrooms 1 whole tomato, sliced Slices roast turkey 8 to 12 slices of toast (may be trimmed) 8 to 12 strips fried bacon DIRECTIONS Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.  Remove from heat. Fold in whipped cream. Add salt and pepper to taste.  For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

This week, our host Lauren Hooberman talks with comedian and vegan, Laura Hugg! As they discuss vegan diets, sobriety and ageism, Laura whips up a batch of Crispy Sheet-Pan Noodles With Glazed Tofu! For more of Laura's work go to: @laura_hugg. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU by Hetty McKinnon INGREDIENTS FOR THE NOODLES: 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded 2 tablespoons sesame oil 2 tablespoon neutral oil, such as grapeseed or vegetable 2 tablespoons soy sauce Kosher salt 1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices 3 baby bok choy, trimmed and sliced vertically into 4 pieces Handful of cilantro leaves FOR THE MARINADE: 2 tablespoons hoisin 1 tablespoon sesame oil 1 tablespoon maple syrup 1 garlic clove, grated PREPARATION Step 1 Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5. Step 2 Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds. Step 3 Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly. Step 4 Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade. Step 5 1 teaspoon sesame seeds Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat. Step 6 Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Hot Dish is back! Season 2 kicks off with host Lauren Hooberman and comedian Amy Sumpter! As they discuss Amy's all-female comedy group, The Kates, and her all-female Beastie Boys tribute band, She's Crafty, Lauren whips up a crazy fried fish sandwich/hot dog called a Sea Dog! For more of Amy's work go to: amysumpter.com! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa TODAY'S RECIPE: SEA DOG by Rick Martinez INGREDIENTS 1 pound skinless, boneless cod fillet, cut crosswise into 8 strips Kosher salt, freshly ground black pepper 1 cup all-purpose flour 1 cup cornstarch 1 tablespoon Old Bay seasoning 2 teaspoons baking powder 1 teaspoon sweet paprika ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon baking soda ¼ teaspoon cayenne pepper 12 ounces pale ale 3 tablespoons malt or cider vinegar Vegetable oil (for frying; about 3 quarts) 8 New England–style split-top hot dog buns 4 tablespoons unsalted butter, room temperature Tartar Sauce, shredded lettuce, and lemon wedges (for serving) SPECIAL EQUIPMENT A deep-fry thermometer INSTRUCTIONS Step 1 Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish). Step 2 Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain. Step 3 Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain. Step 4 Heat a large skillet over medium. Spread bottom and sides of each bun with butter. Toast buns, pressing down lightly, until golden, about 2 minutes per side. Step 5 Generously spread some tartar sauce in each bun; top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.

This week, our host Lauren Hooberman talks with comedian, Ben Noble. As they discuss Ben growing up in Englewood, becoming legally blind and his advice for new stand-ups, Lauren whips up a batch of Indian-ish Nachos! For more of Ben's work go to: bensofunny. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS & CHUTNEY by Priya & Ritu Krishna INGREDIENTS For the Cilantro Chutney: 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups). 1 small Indian green chile or serrano chile, stem removed and roughly chopped. 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed. ¼ teaspoon granulated sugar. ¾ teaspoon kosher salt, plus more as needed. For the nachos: 1 (15-ounce) can black beans, rinsed and drained Kosher salt. 1 (8-ounce) bag white corn tortilla chips, preferably unsalted. 1 medium red onion, finely chopped. 2 medium Roma tomatoes, cored and finely chopped. 4 cups shredded sharp Cheddar cheese (about 1 pound). ¼ cup store-bought tamarind sauce (or ¼ cup date syrup or maple syrup whisked with 1 tablespoon lime juice). For the Chhonk: ¼ cup ghee or olive oil. 2 tablespoons cumin seeds Pinch of red chile powder, such as ground cayenne Greek yogurt, for serving (optional). PREPARATION Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside. In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling. While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside. Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

This week, our host Lauren Hooberman talks with comedian, actor and activist, Scott Duff. As they discuss Scott's career as a stand-up, radio host and "professional gay," Lauren bakes an asparagus, goat cheese and tarragon tart! For more of Scott's work go to: scottduff.me Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: ASPARAGUS, GOAT CHEESE & TARRAGON TART by Melissa Clark   INGREDIENTS 1 cup goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1⁄2 tablespoons chopped fresh tarragon leaves, plus more for serving 1⁄2 tablespoon finely grated lemon zest 1⁄2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly grated nutmeg 1 cup crème fraîche, at room temperature (8 ounces) All-purpose flour, for dusting the work surface 1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary) 8 ounces thin asparagus, woody ends trimmed Extra-virgin olive oil 2 tablespoons grated Parmesan Freshly ground black pepper Red-pepper flakes (optional) 1 1⁄2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup) INSTRUCTIONS Tip:  You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake. Step 1 Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth. Step 2 On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry. Step 3 Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus. Step 4 Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.