There was a time that I aspired to be a good cook. I poured over cookbooks and food magazines with the best of intentions, genuinely willing to be adventurous (and determined to be talented) in the kitchen. But the idea of it stopped at the perusing phase. And, ultimately, I relinquished the kitchen to my husband for our general survival.

It’s not that I can’t cook, it’s that I can’t cook well—at least, not consistently so. I reach too high attempting the Ina Garten level and turn out to be inefficient with sketchy results. But I’ve found renewed hope recently listening to Kate Schulz and Betsy Wallace, who are the podcasters behind The Dinner Sisters. Together they walk listeners through recipes and break down their results and lessons so that it seems possible anyone can be a good cook and do so at any skill level.

In this episode of The Delicious Story I speak with Kate Schulz, who is half the team of The Dinner Sisters. She provides the backstory of how she and Betsy came up with the idea of turning their passion for food into a podcast to talk recipes—focusing on what works and what doesn’t—and kitchen equipment for real cooks with real kitchens.

You’ll be able to catch the authentic enthusiasm from Kate as we visit. She and Betsy enjoy the close bonds as sisters and friends, which helps make each episode entertaining as well as informative. The pair have caught the attention of many listeners with their great content. As of this edition of The Delicious Story, The Dinner Sisters have amassed more than 95 episodes and garnered some impressive interviews with culinary experts as well as gathering a group of audience members who love to talk food, too.

Even though their work is impressive, it is also based in the pure joy of food, food preparation and keeping it all real. The Dinner Sisters have dug in deep about subjects like root vegetables, air fryers and instant pots. Their primary focus is to take recipes for a turn with each sister trying them and then sharing outcomes and lessons learned that help listeners find their way to successful results of their own.

Although they are close as sisters, their personal life paths are different, which adds to the importance of their recipe testing. Kate and her partner are based in Rhode Island with busy lives while Betsy and her family of five live in Atlanta with hectic days raising several young children. But they share an interest in a diverse culinary sampling with a broad palate of interests, including recipes that are Japanese, Italian, Thai, Indian and vegetarian.

A BIT SQUISHY ON SQUASH

Time flies as I speak with Kate and she details fun stories about the evolution of the podcast and the joy they’ve found connecting with their audience. Don’t let how easy and engaging their show is fool you, however. It’s hard work to podcast and to do it well. I totally get it when Kate shares the story of frustration she felt when they struggled to record their second episode, for example.  

You’ve GOT to have passion for your subject when you start out creating podcasts and blogs, because there is a small audience out there in a big sea of content, and you have to find your people with that shared interest. The Dinner Sisters have paid attention and provide worthwhile tips and information for a growing audience that loves them for it.

As we chat during the interview, I become too comfortable and veer off-script of my prepared questions. (Oh dear). That’s when I try and throw Kate a curveball on the subject of squash. More specifically, I mention acorn squash and how difficult it is to peel.

Hellooo!!!!???

Far as I know you can’t actually peel acorn squash, because it has a cover as hard as granite. I actually meant to say butternut squash but didn’t realize my error until we were well into talking about acorn squash.

Kate proves quite generous and does not laugh at me but offered up several ways to bypass peeling acorn squash (ahem) with various ways to prepare and cook it that you should find useful.

I do stand by my opinion that butternut squash is difficult to peel and chop, but so worth it because of its dense and sweet/savory flavor in dishes. So, to clear up how to chop up butternut squash, I did find this nice video over at Serious Eats.

And since I’m a fan of eating butternut squash even if it is a pain to peel and chop, I’m game to try the recipe that incorporates it in episode 86. The Dinner Sisters’ take on Instant Pot Eats Butternut Squash Risotto with blue cheese sounds particularly good.

COOK HOW IT WORKS FOR YOU

There’s no shame in being the cook you are as far as Kate and Betsy are concerned. In fact, it’s what drives them to help their audience in the first place. The Dinner Sisters believe that real experiences shared can help anyone be the cook they are rather than some idealized version of one. And to get there, all anyone needs is encouragement and a little sisterly advice.  

Sherry is the founder of Storied Gifts a personal publishing service of family and company histories. She and her team help clients curate and craft their stories into books. When not writing or interviewing, Sherry spends loads of time with her grandchildren and lives in Des Moines, Iowa.

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