Episodes

  • 12: A Loaded Pantry

    12: A Loaded Pantry
    May 2 2022
    In the pantry this week is a collection of Joey’s favorite bits from season one. For this season’s recipes and more, visit us on Instagram: @pantrypodcast

    Thanks to our sponsors:
    Lucy - Promo code: PANTRY
    Thrive Market
    Babbel
    Show More Show Less
    47 mins
  • 11: Playing House with Nico Tortorella

    11: Playing House with Nico Tortorella
    Apr 25 2022
    In the pantry this week is Nico Tortorella (Younger, Scream 4) and things get VERY heated in the kitchen!

    Zuppa Di Pesce AKA Frutti Di Mare
    Ingredients: 3 tablespoons of olive oil, 1 pound of spaghetti, 1 small onion - finely chopped, 2 garlic cloves - minced, 2 cups of crushed tomatoes, ½ tsp of crushed hot red peppers, 1 pound (450g) of mussels - scrubbed 12 little neck clams, ¼ cup of dry white wine, ½ of a lemon - sliced, 12 large shrimp - peeled and deveined, 1 pound (450g) baby squid - cleaned, tubes sliced into rings, 3 tablespoons of chopped parsley, salt and freshly ground black pepper.

    Directions: Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook until al dente. While the water is coming to a boil, prepare the sauce. Heat the olive oil in a large saucepan over medium heat. Add onions and garlic, stirring often, cook for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute.

    Meanwhile, combine the mussels, clams, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally until the mussels and clams have opened. Transfer the seafood to a bowl, discarding any unopened shells.

    Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels and clams in their shells for garnish and remove the flesh from the remaining shells. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce. Simmer for 2 minutes, stirring, until almost opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

    Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

    Thanks to our sponsors:
    BetterHelp
    Lucy - Promo code: PANTRY
    Show More Show Less
    31 mins
  • 10: Charles Osborne’s French Connection

    10: Charles Osborne’s French Connection
    Apr 18 2022
    In the pantry this week is Actor, Comedian, and TikToker, Charles Osborne! Charles shares his sugary sweet Parisian hookup. Plus, Joey gets labeled as a “bad homo.”

    Click HERE for Pink Champagne Cupcakes Recipe.

    Thanks to our sponsors:
    Babbel
    Show More Show Less
    31 mins
  • 9: Tara Lynn’s Colon Blow Stoup

    9: Tara Lynn’s Colon Blow Stoup
    Apr 11 2022
    In the pantry this week is one of Joey’s besties, Tara Lynn! Tara shares the “dicey” meal that sealed the deal with her former hot Australian mate.

    Click HERE for Paula Deen’s Taco Soup Recipe.

    Thanks to our sponsors:
    Thrive Market

    Additional Music from incompetech.com | Sound Effects from freesound.org. Licensed under Creative Commons: By Attribution 3.0 License.
    Show More Show Less
    31 mins
  • 8: Eric D'Alessandro Likes It Animal-Style

    8: Eric D'Alessandro Likes It Animal-Style
    Apr 4 2022
    In the pantry this week is Comedian and Host of “Dress Down Day,” Eric D'Alessandro! Eric regales Joey with his homemade ‘In-N-Out’ date with his future fiancé. Plus, Eric discovers poppers!

    Click HERE for In-N-Out's Double-Double, Animal-Style Recipe.

    Thanks to our sponsors:
    Manscaped - Promo code: PANTRY
    Babbel
    Show More Show Less
    41 mins
  • 7: Barstool Pat is Cis-Presenting

    7: Barstool Pat is Cis-Presenting
    Mar 28 2022
    In the pantry this week is Pat “Trish” McAuliffe (Barstool Sports) and things get EXTREMELY gay! Below is the recipe featured in today’s episode:

    Thai Lettuce Wraps
    Ingredients: 2 pounds ground chicken, 1 red onion - diced, 1 red bell pepper - diced, 4 sticks of celery - diced, 1 large carrot - shredded, 1 cup red cabbage - diced, 2 cups shiitake mushrooms - chopped, 1 tablespoon grated ginger, 4 cloves garlic - crushed, 2 sliced scallions + more for garnish, 1 jalapeño or Fresno chili - thinly sliced, 1 bunch cilantro, 1 large head of butter lettuce, 2 tablespoons of avocado oil, a ¼ cup of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of peanut or almond butter, Sriracha to taste, a ¼ cup peanuts, crushed for garnish.

    Directions: In a skillet, add avocado oil and ground chicken. Cook until no longer pink. Add red onion, ginger, and garlic; sauté till softened. Add mushrooms, cabbage, bell pepper, celery, and sauté. Add sesame oil, soy sauce, and peanut butter to a bowl and whisk until blended. Add sauce to skillet and sauté until all vegetables are cooked. Serve with Boston lettuce leaves and garnish with cilantro scallions, Fresno chilies, and chopped peanuts.

    This episode is sponsored by:
    BetterHelp
    Show More Show Less
    39 mins
  • 6: Playing Footsie with Bradford Knight

    6: Playing Footsie with Bradford Knight
    Mar 21 2022
    In the pantry this week is Bradford Knight, a beauty industry veteran who’s worked on various TV shows including The Martha Stewart Show and Who Wants To Be A Millionaire. Bradford shares a hookup story that’ll curl your toes!

    Pecan Waffles
    Ingredients: King Arthur Cake Flour, baking powder, baking soda, kosher salt, sugar, butter, buttermilk, eggs, vanilla extract, whole pecans (toast and chop), maple syrup, frozen cherries.

    Directions: In a large bowl, whisk together the dry ingredients. 2 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2-3 tablespoons of sugar. In a second bowl, mix together 1¾ - 2 cups of buttermilk, 3 eggs, a ½ cup (one stick) of butter, 1 teaspoon of vanilla.

    Mix the wet ingredients into the dry ingredients until it’s combined and smooth; a few tiny lumps are okay. Do not over mix the batter because it will cause gluten to form and create tough waffles. Set the batter aside to rest while the waffle maker heats. When the waffle maker is ready, pour a ½ cup of batter and add approximately 2 tablespoons of toasted, chopped pecans on top. The waffle will be ready once the steam from the waffle maker comes to a near stop.

    For cherry maple syrup, heat 1 cup of maple syrup and ½ a cup of frozen cherries on medium in a small saucepan until the syrup lightly bubbles. Take the pan off the heat, steep for 30 minutes to an hour before preparing/serving waffles.

    Thanks to our sponsors:
    Feals
    Show More Show Less
    39 mins
  • 5: Little Surprises Everywhere with Michael Muñoz

    5: Little Surprises Everywhere with Michael Muñoz
    Mar 14 2022
    In the pantry this week is Michael Muñoz, host of In Yo Mouth. Michael shares a hookup story that finds himself burning his bed sheets! Plus, Joey and Michael play a rousing game of F*ck, Marry, Kill with food. Below is the recipe featured in today’s episode...

    Bottom-Friendly Tuna Noodles
    Ingredients: palm noodles or zucchini noodles, capers, 1 lemon, couple cloves of garlic - grated, chopped dill, can of tuna, red pepper flakes, small nub of fresh ginger - peeled and grated, tsp. of dijon, mustard greens or baby kale, salt, fresh cracked pepper.

    Directions: On medium heat, add noodles to a saucepan, then slowly integrate the other ingredients. Mix until warm and greens are soft.

    Thanks to our sponsors:
    Green Chef - Promo code: PANTRY130
    Show More Show Less
    38 mins