If you are a regular listener, you know we love Melissa Clark’s recipes, both in the NY Times and in her many, many cookbooks. The Cut gave readers the inside scoop on how she makes it happen. (Spoiler alert: she has a dedicated recipe tester.)
Joy has been experimenting with different (read: easier) ways to make the incredible, smooth, creamy, dreamy hummus from the Zahav: A World of Israeli Cooking cookbook. Her latest tweak involves the Instant Pot.
As the cold weather descends (which it did very suddenly in Philadelphia), local salad greens typically become a memory. But some local farms are usual greenhouses to produce wonderful, salad friendly produce well into the off season. Joy and Marisa tell you where you can find it at our local markets.
How do you reverse engineer a restaurant dish? Joy and Marisa share their typical process.
In the What We’re Loving segment: Mini whisks.