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June 21st Recipes Start Here
June 21st Podcast
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From Professional Kitchens to Family Tables
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In this episode of Food for Body, Mind and Spirit, we are delighted to welcome two-time James Beard Award-winning chef Gavin Kaysen and founding Mentor and President of Team USA in the biannual Bocuse d’Or competition in Lyon, France. Celebrated for his acclaimed restaurants including Spoon and Stable and Demi, Chef Gavin has built a stellar reputation. He known both for exceptional fine dining, but also for his deep commitment to mentorship, and bringing professional techniques into everyday home cooking.
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At Home – by Gavin Kaysen
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Courtesy of Gavin Kaysan
“At Home” features more than 100 recipes ranging from quick weeknight dinners to show-stopping weekend projects, as well as utilitarian pantry staples, kid-friendly meals, and family favorites all organized by season.
Each recipe goes deeper and wider than the typical cookbook, offering step-by-step photography as well as tips and insights Gavin has collected during his years of running fine-dining kitchens and cooking with the world’s best chefs, marrying his Midwestern roots with the elevated French cuisine that has earned the chef many awards and countless fans.
The book “At Home” is available online through Amazon.
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Photo Courtesy of Gavin Kaysen – Photo Credit Erin Kincheloe
Gavin Kaysen is the award-winning founder and chef-owner of Soigné Hospitality Group, known for transforming the Minneapolis dining scene with acclaimed restaurants including Spoon and Stable, Demi, Bellecour, and Mara Restaurant and Bar. Since returning to his Midwestern roots in 2014, he has redefined dining in the region while mentoring the next generation of culinary talent. He continues to broaden his impact with new partnerships and openings, including the first outside of Minnesota: The Merchant Room opened in late 2025 in collaboration with Naples Beach Club, a Four Seasons Resort, in southern Florida.
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Recipe Excerpts from “At Home”
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The Perfect Pot Roast
Pot Roast works as a meal by itself, but Chef Gavin likes to pair it with a salad.
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About the Recipe: Chef Gavin Kaysen’s Perfect Pot Roast is a deeply personal family recipe inspired by his Grandmother Dorothy. She would prepare it for him whenever he visited. This hearty braise was also one of the very first recipes Gavin cooked from start to finish as a child; a foundational experience sparking his lifelong passion for cooking.
Years later, it became the first dish he put on the menu at his acclaimed restaurant Spoon and Stable, where it remains a beloved offering. As Chef Kaysen has noted, pot roast holds a special place in Midwestern culinary tradition. Every time he makes Dorothy’s version, it feels like a warm hug from his grandmother. While it stands alone as a complete meal, he loves pairing it with a bright, textured salad (he recommends this Kale and Squash Salad with buttermilk vinaigrette) for contrast.
pdf for Copy of Recipe – The Perfect Pot Roast
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Kale and Squash Salad
About the Recipe This Kale and Squash Salad partners well with Perfect Pot Roast above. It brings contrasting textures and bright, tangy flavors complementing the braised meat. The crispy roasted kale chips, tender kale, warmly spiced roasted acorn squash, and crunchy almonds, all blend well with the creamy, tangy buttermilk vinaigrette.
The salad showcases Chef Kaysen’s philosophy of thoughtful, balanced home cooking: simple techniques that elevate everyday ingredients into something special. Massaging the raw kale tenderizes it, while the low-temperature roasting creates a crisp, chip-like texture that adds excitement to every taste.
Recipe from: Chef Gavin Kaysen; cookbook “At Home” p. 62
Cooking Tip: “Massaging raw kale is an important step anytime you’re going to use it in a salad. It helps to break down the leaves; tough fibers and makes it easier to chew.
Yield: 3 to 4 large servings
pdf for Copy of Recipe – Kale and Squash Salad
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Crispy Chicken Thighs with Roasted Fall Vegetables
Light vegetable-centric braised chicken dish.
About the Recipe: This recipe is a light, vegetable-centric dish made in one pan. It balances crispy, spice-rubbed chicken with sweet and earthy roasted produce. Fragrant toasted coriander, fennel, and red pepper flakes create a warm, aromatic crust on the chicken, while apples, acorn squash, fennel, and shallots bring bright, seasonal sweetness and depth.
This is one of Chef Gavin’s frequent weeknight go-to meals because it comes together in about 45 minutes (yeah!) with minimal hands-on time. The high-heat sear followed by roasting delivers professional-level crispy skin while the vegetables braise gently in chicken stock. It’s highly adaptable. We enjoyed swapping in our favorite vegetables or fruits in our recipe testing, adjusting the spices to suit our family’s taste.
Recipe from Chef Gavin Kaysen pp.192-193 cookbook, “At Home”
Cooking Tip: Toasting whole spices before you crush or grind them is absolutely necessary, even when recipes don’t call for the step. It’s a shame that most don’t; heat helps the spices release much more flavor and aroma than their untoasted counterparts.
Yield: 2 to 3 servings
pdf for Copy of Recipe – Crispy Chicken Thighs with Roasted Fall Vegetables
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Summer Risotto
Delicious Risotto is flavored with corncobs and corn, peas, and squash.
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About the recipe: This risotto bursts with the bright flavors of peak-season produce. It features sweet corn, tender peas, and summer squash, all gently infused with the essence of corncobs simmered in the vegetable stock. This creamy risotto showcases how professional techniques translate beautifully to your home kitchen: building layers of flavor with careful sweating of vegetables, proper risotto stirring technique, and finishing with butter, mascarpone, and Parmesan for luxurious texture.
It is hearty enough to serve as a satisfying main course on its own. Leftovers (if you’re lucky enough to have any) make fantastic arancini the next day.
Recipe from Chef Garvin Kaysen, “At Home” cookbook, p. 156,159, 160. He suggests serving this with Lobster Tails and provides the recipe.
Cooking Tip: You can simplify the flavor of your vegetable stock by adding the corncobs (after you’ve removed their kernels) and letting them gently simmer in the stock until you’re ready to make the risotto.
Cook’s Note: Recipe can also be used with frozen corn.
- Yield: 2 to 4 servings
pdf for Copy of Recipe – Summer Risotto
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Cottage Cakes
Riff on pancakes with pockets of melted soft cheese within.
About the Recipe: We found these Cottage Cakes to be a delicious riff on classic pancakes, featuring delightful pockets of melted soft cheese within each fluffy cake. Made with buttermilk for tenderness and a generous scoop of cottage cheese for extra protein and those irresistible stretchy cheese pulls, these have become a weekend breakfast favorite in our household too.
Quick to mix and cook, they’re ideal for busy mornings or leisurely brunches. Serve them warm with butter, jam, or maple syrup for a dish that feels both nourishing and fun.
Recipe from Chef Gavin Kaysen, p. 129 in his cookbook “At Home”
Yield: about 6 cakes
pdf for Copy of Recipe – Cottage Cakes
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Sunbuckle Cookies
These cookies are crispy around the edges and soft in the middle.
About the Recipe: Sunbuckle Cookies are a treasured family recipe passed down from Chef Gavin Kaysen’s Grandmother Dorothy. As their name suggests, these charming little cup-shaped cookies were a holiday highlight which everyone in the family looked forward at Christmas. The kids especially loved using the cooled cookies as miniature edible bowls for scooping ice cream.
True to Dorothy’s preference, Sunbuckles are crispy around the edges with a soft, slightly doughy center, giving them a wonderful contrast in texture similar to a tender sugar cookie. Simple to make with just a handful of pantry ingredients, they showcase how Chef Gavin brings professional precision (consistent sizing, proper chilling, and molding technique) into relaxed, joyful home baking. We really enjoyed trying this recipe and serving them at our summer weekend celebrations. They are a great anytime recipe.
Recipe from Chef Gavin Kaysen; p. 105 “At Home” Cookbook
Cook’s Note: I used lightly greased and ungreased fluted brioche roll molds; both worked for me. It is important to place the dough in the mold, push down in the center, and then ease the dough up the sides. I found that I had to hit them upside down with some force to remove the cookies from the mold.
Yield: 16 to 20 cookies
pdf for Copy of Recipe – Sunbuckle Cookies
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June 7th Recipes Start Here
June 7th Podcast
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Flashback Favorite Recipes
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We’re continuing our magical trip back in time with Retro Recipe Favorites – Part 2.
Close your eyes once more and step deeper into the kitchens of the past, where comforting aromas and cherished flavors still linger. Recipes tell a story; they carry the spirit of generations before us while offering warmth, nourishment, and joy to our tables today. In this episode, Gloria shares some beloved flashback recipes from gloriagoodtaste.com, celebrating the creativity, resourcefulness, and delicious traditions of American home cooking.
These dishes nourish the body, spark memories for the mind, and bring pure delight to the spirit. Join us for another wonderful journey through time and taste!
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1900s – Crispy Coconut Lazy Daisy Cake
About the Recipe: This easy-to-make cake is topped with a delicious broiled crisp coconut topping. The vanilla flavored cake has a fluffy texture that would be perfect to serve with a fresh fruit sauce or fruit compote.
History about the Recipe:
The Lazy Daisy Cake originated in the early 1900s and was published in 1914 in the Chicago Sunday Tribune as a recipe submission from a woman in Waterloo, Iowa. The phrase “lazy daisy” came about in the turn of the century poetry and referenced the “fresh, carefree feeling of June.”
Cake baking was becoming easier with simple recipes using the gas oven.
The recipe was also published and circulated in an advertisement for Snowdrift shortening. It reappeared in the 1930s and 1940s as a “convenience cake” to bake
pdf for Copy of Recipe – Crispy Coconut Lazy Daisy Cake
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1937 – Double Decker Bob’s Big Boy Cheeseburger
About the Recipe: This inspired recipe recreates the first double decker burger sold in the U.S. It layers 3 slices of bun, mayonnaise, lettuce, cheese, 2 thin burgers, and yummy special sauce. The McDonald’s Big Mac wasn’t marketed until three decades later. The recipe is easy to make and really tastes delicious. Close your eyes; put on some rock music, and enjoy the fun of the 50s, 60s, and 70s
How Burgers and Cheeseburgers Become an American Classic:
Like all good legends and stories, no one is actually sure how burgers jumped from the plate to a bun in the 19th century. What we do know is that the burger-on-a-bun had a big audience at the 1904 St. Louis World’s Fair.
Then the first White Castle restaurant opened in Kansas in 1921.
Then Bob Wian, a 21-year-old young man from Indiana, sold his car for $300; moved to California, and started a lunch counter “The Pantry,” where he experimented with different hamburgers. In 1937, members of Glendale High School Orchestra, who were frequent customers, asked Bob to cook up something a little different. For a joke, Bob designed a burger that looked like a ridiculous tower layering thin burgers and three slices of bun. They loved it and it became his signature burger with special sauce on top. There was no stopping its popularity and Bob’s Big Boy Burgers spread across the United States. Who would think a silly joke would blossom into a big restaurant business, but that was the inspiration for other national hamburger chains founded in the boom years 1948, 1954, and 1969.
Enjoy the Story……….Burgers Can Change One’s Life
Customer’s personal experience of eating burgers at a Big Boy Restaurant.
https://dantoombs.com/2014/12/22/how-to-make-bobs-big-boy-double-cheeseburger/;
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1946–1950 – America’s Chop Suey
About the Recipe: The updated recipe has a mild taste but add more peppers if you enjoy a spicy kick. When processed canned foods became available, Chinese vegetables were added and even crunchy Chow Mein noodles were served. This recipe lets you enjoy a flashback trip when America first started learning to serve Chinese food for dinner. The recipe’s flavor is mild but delicious. You can always increase the amount of meat used and add spicy chili oil if desired.
A Depression Favorite Recipe 1933 – American Style- Chop Suey
It was the world of 1933…. there wasn’t time for people to sit down and weep when things went wrong. It was everyone’s job to keep the family out of debt, maintaining the balance between money earned and money spent. Depression dinners were designed with what was available, and cooks learned to be inventive.
One recipe surfaced to offer a world of dreams – a trip to the other side of the world –A copy of this recipe was printed in the A&P supermarket ads offering Chop Suey – American Style. It was a recipe which most cooks made and even designed their way. The first recipe used only onions and celery, but when canned Chinese vegetables and Chinese crunchy noodles in the late 1940s were introduced, many home cooks added them to the original recipe.
pdf for Copy of Recipe – America’s Chop Suey from 1946 – 1950
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1950s – Super Pot Roast
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About the Recipe: This was one of the most popular recipes and was so easy to prepare since it used the new dry onion soup mix. As expected, cooks added some water, mushroom soup, wine, or even tomatoes to the basic recipe. If preparing this recipe today, you might want to use a slow cooker or Dutch Oven pot. A note of caution: If you use the aluminum foil wrap, make sure to seal it securely.
pdf for Copy of Recipe – Super Pot Roast
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1960s -Yankee Noodle Cabbage Slaw
About the Recipe: This is a recipe that everyone loves. The Napa cabbage stays crispy in tangy vinegar and oil dressing, and almonds, sesame seeds and bits of pasta add a surprise crunch. If you marinate the salad, the noodles will soften slightly. For added flavor, add those juicy oranges and colorful peppers. Serve it with your favorite summer supper.
Inspired by: Bonnie Clark, who served this at a gourmet dinner party, and Karen Adler and Judith Fertig’s recipe in the book: “Red, White, and Que”
pdf for Copy of Recipe – Yankee Noodle Cabbage Slaw
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1960s – Tunnel of Fudge Cake
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About the Recipe: This recipe from Pillsbury’s 17th Bake-Off Contest in 1966 develops a fudgy tunnel filling inside as it bakes. It took the nation by storm, created a demand for Bundt cake pans, and brought “magic” to the dessert table.
‘AND SO THE STORY GOES…,. You can imagine how excited I was to be a finalist at the 25th Pillsbury Bake-Off contest. That morning, a beautiful breakfast was being served before we cooked. Energized finalists and company guests filled the room. Introducing ourselves around the table, I discovered that Ella Helfrich from Bake-Off 17, the creator of the Tunnel of Fudge Cake, was sitting right across from me. She humbly shared her own thrilling experience and added that the recipe was not selected as the Best of the Bake-Off. She was really a person just like us who loved to “create” in her kitchen. I was awed by her words as she told me how happy she was that Pillsbury invited her to attend this Bake-Off as a guest. It was almost like she didn’t realize that her recipe changed the culinary world. Pillsbury received more than 200,000 requests for the pan she used, and H. David Dalquist’s company went into overtime production. Today, more than 50 million Bundt pans have been sold around the world.
pdf for Copy of Recipe – Tunnel of Fudge Cake
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1970s – Watergate Salad
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About the Recipe: Most sites say something like this: “Kraft introduced a recipe in 1975 with its new pistachio-flavor pudding mix and someone called it Watergate salad and then people called Kraft for the Watergate salad recipe and that’s how it happened.”
Thus its name, Watergate Salad — a direct link back to the 1972 bungled burglary and wiretap at the Democratic National Committee at the Watergate office complex in Washington DC. Two investigative journalists traced the cover-up right to the President of the United States, Richard Milhous Nixon.
pdf for Copy of Recipe – Watergate Salad
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1970s – Creamsicle Carrot Cake
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About the Recipe: This orange creamsicle carrot cake is the kind of dessert that surprises people in the best way. It blends the moist texture of classic carrot cake with the bright citrus flavor of fresh oranges with a smooth sweetness of vanilla. It brings back those happy nostalgic memories of those classic creamsicles that were the rage years ago. Enjoy it for a refreshing summer gathering or easy company dessert.
pdf for Copy of Recipe – 1970s – Creamsicle Carrot Cake
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Links to 2025 Monthly Programs
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January 2025 Program – Sweet Dreams/Sleep Expert -Dr. Beth Malow
February 2025 Program – Discover a Medical Pharmacist – Sylvia Ezra
March 2025 Program – Dining by Rail/Rail Historian – James D. Porterfield
April 2025 Program – Recipes with Love – UMMA the book /Sarah Ahn
May 2025 Program – It’s Party Time! Whittaker Inn
June 2025 Program – Farmer Lee Jones with Charlie Trotter Pop-up Dinner
July 2025 Program – Six Sisters Stuff – 30 Minute Meals
Aug 3rd – Podcast – Sizzling Steaks – RPM Steakhouse-Scotty Gelband
Aug.17th -Podcast – Discover Soulful Indian Recipes, Heartland Masala book & Sangita Handa Home Cooking
Sept 7th – Podcast – From Trotter’s Legacy to Your Table: A Culinary Tribute
Sept 21th Podcast – Vegan Goes Italian – Vegana Italiana – Chef Tara Punzone
Oct 5th Podcast – Koji Experience – Jeremy Umansky, Rich Shih, Koji Alchemy book
Oct 19th Podcast – Cake Time is Bake Time – Dorie Greenspan’s book, Dorie’s Anytime Baking.
Nov 2nd Podcast – Part 1 Magic Moments with Dorie Greenspan, Dorie Greenspan’s World Peace Cookies, Gloria Goodtaste’s “Around-the-World” Peace Cookies
Nov 9th Podcast –Holiday Recipes Start Here – Part 2 Trending Thanksgiving Recipes
Nov 16th Podcast – Holiday Recipes Start Here: Part 3: Celebration of Native American Recipes – Rooted in Fire -the book , Pyet DeSpain
Dec 7th Podcast – Elfie’s Christmas Cookie Adventure
Dec 21st Podcast – Heritage Holidays – Weaving Stories Through the Generations
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Links to 2026 Monthly Programs
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Jan 4th 2026 Podcast – Flavorful Mocktails by Ryan Castelaz, Family Friendly Mocktails Drinks
Jan 18th 2026 Podcast –A Secret Peek into Fine Dining, Korean Style at Charlie Trotter’s Guest Chef Series Vol.10
Feb 1st 2026 Podcast – Chocolate Lovers Delight, Love of Chocolate book, Phillip Ashley Chocolatiers
Feb 15th 2026 – Madagascar, Emmanuel Laroche Author, A Taste of Madagascar, GG Inspired Recipes
Mar 1st 2026 – Filipino Food, Kasama Michelin Starred Restaurant, Cebu Filipino Food
Mar 15th 2026 – Nashville Chefs Come North, Trevor Moran Locust, Interesting Recipes
April 5th 2026 – Traditional Recipes, Modern Twists – Erik Anderson Michelin Starred Chef
April 19th 2026 – A Mother’s Love on Every Plate. Gus Constantelles Book – A Greek Mom’s Recipes
May 3rd 2026 – Mother’s Love on Every Plate -Part 2, Greek Food at Acropolis Restaurant
May 17th 2026 – Retro Recipe Favorites – Part 2, GG’s Recipes
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Internet Podcast
‘Tune into the Buzzsprout podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3: 00 PM ET- Sunday – June 7th“On Demand” at your convenience.
Log into our June 21st Program.
- Hear from experts about various trending topics.
- Learn how to make delicious recipes.
- Listen to our monthly 3:oo PM ET on 1st & 3rd Sundays of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
- Share your ideas, suggestions, and recipes with us’.
Gloria Goodtaste++
**That is the name some of my friends call me. My real name is Gloria Piantek.
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