The Joy of Cooking Podcast: A Casual Culinary Chat About Canned Pumpkin with Megan Splawn
Release Date: March 12, 2025
In this engaging episode of The Joy of Cooking Podcast, hosted by Shannon Larson, the table is set for a delightful conversation centered around canned pumpkin. Joined by long-time stewards of the iconic cookbook, Megan Scott and John Becker, the podcast welcomes special guest Megan Splawn, a seasoned food media professional. Together, they explore kitchen dynamics, share beloved recipes, and offer creative solutions for utilizing canned pumpkin.
1. Kitchen Dynamics: A Cohesive Duo
The episode kicks off with a light-hearted discussion about the kitchen chemistry between Megan Scott and her husband, John Becker. Megan humorously describes her role as “a food editor by day and avoider of dish duty by night” (00:56), while John introduces himself as the “4th Generation Co-author and steward of the Joy of Cooking” (01:05). Their conversation reveals the playful tension that often arises from spending extensive time together in the kitchen:
- Megan Scott (01:21): “We cook together all the time. ... but whenever we're in the kitchen together, we're constantly colliding.”
- John Becker (01:50): “I feel like an implication is being made that this is actually my fault.”
Despite the occasional kitchen mishaps, their camaraderie shines through, setting a warm and relatable tone for listeners.
2. Snack Boards and Cozy Cooking
Shannon Larson shares her recent experience crafting a snack board during a cozy getaway on the Oregon coast (02:29). She details the variety of components she included, such as canned trout, radishes with butter, and dates with nuts, emphasizing the joy of assembling visually appealing and tasty spreads:
- Shannon Larson (02:29): “It's just really fun to put together... and it was so cozy.”
Megan Scott reciprocates with stories of her weekend gardening, showcasing her multifaceted approach to culinary life beyond just cooking.
3. Welcoming Megan Splawn: A Culinary Expert
The podcast welcomes Megan Splawn, a distinguished writer and content creator with nearly two decades in food media. Megan's impressive background includes working with Alton Brown, serving as a food editor for Kitchen.com, and contributing to outlets like Better Homes and Gardens. Her expertise adds depth to the episode’s discussion on cooking techniques and recipe development.
- Megan Splawn (05:58): “I'm so excited to be here. It's such a treat.”
4. Exploring Beloved Recipes
The conversation delves into favorite recipes, with Megan Splawn sharing her experiences with Ina Garten's dishes. She highlights the simplicity and family-friendly appeal of recipes like panko-crusted salmon and Parmesan chicken:
- Megan Splawn (06:05): “Ina Garten's panko crusted salmon ... was a huge win, especially for my 10-year-old.”
Megan Scott and John Becker discuss their adaptations of classic recipes, such as haluski—a dish featuring egg noodles, cabbage, onions, and butter with a hint of gochujang for added spice.
5. The Art of Biscuit Baking
A significant portion of the episode is dedicated to biscuit baking, a passion shared by both Megan Scott and Megan Splawn. They reminisce about family traditions and the challenges of perfecting biscuits:
- Megan Splawn (10:54): “I spent a lot of time making biscuits, like the first five years of living in the south...”
Megan Scott describes her mother's approach to baking, emphasizing the diversity of biscuit types—from flaky and tall to soft and tender:
- Megan Scott (13:41): “My mom's biscuits were on the thinner side, but they were crispy...”
The discussion underscores the significance of biscuits in connecting culinary heritage with modern techniques.
6. Navigating Recipe Quirks and Adaptations
The hosts and guest address common quirks found in recipes, such as the elusive petite chicken breasts often called for in professional recipes. Megan Splawn offers practical solutions for home cooks struggling with these inconsistencies:
- Megan Splawn (07:36): “I loved your trick of just buying like two bigger ones and then cutting them in half to make smaller ones.”
John Becker shares his perspective on recipe flexibility, encouraging listeners to adapt recipes to their preferences and available ingredients.
7. Tasting Segment: Pumpkin Biscuits and Special Butter
In the tasting segment, the team samples Megan Splawn’s pumpkin biscuits alongside a special compound butter crafted by John Becker:
- John Becker (09:31): “It's a compound butter with scallions and serrano pepper, charred and minced to add a counterpoint to the sweeter pumpkin biscuit.”
The feedback is overwhelmingly positive, with Megan Scott expressing enthusiasm:
- Megan Scott (10:54): “These biscuits are wonderful.”
8. Creative Uses for Canned Pumpkin
The heart of the episode revolves around innovative ways to utilize canned pumpkin. The hosts share a plethora of ideas, ranging from savory dishes like pumpkin curry to sweet treats such as pumpkin-infused baked goods:
- John Becker (34:04): “Pumpkin bread, pancakes, waffles... any baking recipe can be pumpkinified.”
Megan Splawn introduces additional creative applications, including pumpkin ravioli filling and spiced pumpkin ice cream:
- John Becker (37:00): “Spiced pumpkin ice cream... it's really good.”
The discussion emphasizes pumpkin’s versatility, encouraging listeners to experiment beyond traditional uses.
9. Listener Interaction and Future Topics
The podcast fosters listener engagement by inviting questions and sharing upcoming topics. For instance, they tease next week’s focus on cooking dried beans, responding to a caller’s query about utilizing excess canned pumpkin.
- Shannon Larson (38:35): “Caller question: What's the best way to cook dried beans? We'll talk about that next week.”
10. Closing Thoughts and Community Building
As the episode concludes, the hosts reflect on their upcoming culinary plans and express excitement for future interactions with their audience. They also acknowledge the behind-the-scenes team that makes the podcast possible, reinforcing a sense of community and collaboration.
Notable Quotes:
- Megan Splawn (06:05): “Ina Garten's panko crusted salmon... was a huge win, especially for my 10-year-old.”
- Megan Scott (13:41): “... different types of biscuits... the really soft, pillowy, tender ones that aren't flaky... are beautifully cloud-like.”
- Megan Splawn (24:28): “If you hate the meal planning, can you subscribe to a meal planning newsletter or take someone else's meal plan?”
- John Becker (37:49): “I would like to know about where they find these mythical chickens.”
Conclusion
This episode of The Joy of Cooking Podcast masterfully intertwines personal anecdotes, expert culinary advice, and practical recipe adaptations, all centered around the versatile ingredient of canned pumpkin. Whether you're a seasoned home cook or just beginning your culinary journey, Megan, John, Shannon, and Megan Splawn offer valuable insights and inspiration to enrich your kitchen endeavors. Don’t forget to try this week’s featured recipe—Joy’s pumpkin biscuits—and share your creations with the community on Instagram using the hashtag #JoyScouts.
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