In Season Archives - Page 8 of 11

Episode 160: Delicata Squash, Old Cookbooks, and Running a Love Story

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In the food news, we all recently learned that decades back “big sugar” paid off the scientific community and that’s how those of us who grew up in the 80s and 90s came to eat our weight in Snackwells.

In our what’s for dinner segment, we talked up the many pleasures of the ultra seasonal, blink-and-you’ll-miss-it delicata squash.

Joy’s getting ready to move. As she declutters her basement she’s finding forgotten cookbooks that have been packed away for years–and loving them.

Marisa talks to the amazing Jen A. Miller about her new memoir, Running a Love Story.

And we leave you with a snack-size discussion of one of autumn’s most splendid treats: Asian pears.

Episode 159: Welcome Autumn Special!

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We decided to welcome the new season with a whole episode dedicated to all our favorite food fall things.

Tell us your seasonal favorites in the comments.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 158: Breakfast for Dinner, Immersion Circulators, Kristin Donnelly

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In food news, the Associated Press published a story Massimo Bottura using leftover food from the Olympics to feed the homeless in Brazil.

Love it or hate it, breakfast for dinner remains a hot topic in home cooking.

We both have immersion circulators but we tend to use them in very different ways. We compare and contrast.

Joy talks with Kristin Donnelly about her wonderful new book Modern Potluck.

And at the market this week, we’re buying grapes.

156: Dinner Special!

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Today we’re concluding our series of meal-themed specials with an episode dedicated to dinner.

Did you miss part 1 (breakfast)? Or part 2 (lunch)? You can find those here, and here.

This special episode covers:

Go-to dinners
Restaurant dinners
Family dinners, now and then
Having dinner guests
When is dinnertime?
Tables, dining and coffee
Weekend dinners versus weeknight dinners
Cooking with others
What we drink with dinner
Second helpings
Doing the dishes

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

155: Cauliflower Pizza, Our First Podcast Birthday, Emily Pastor

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In food news, we talked about reports on what the Olympians are eating in Rio.

In our What’s for Dinner segment, Marisa teaches everyone the secrets to cauliflower crust pizza.

We celebrated our podcast’s first birthday by discussing our favorite topics of the first year.

Marisa interviews Emily Paster, author of the new book Food Swap.

And this week we are buying local peppers and talking about how we love to use them.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

154: Bluefish, Aprons, Iced Coffee

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We read an interesting and disturbing story in the New York Post which was basically highlights from the excellent book, Real Food, Fake Food. Be warned though if you do read it you may never enjoy sushi again.

We extoll the virtues of a favorite local and strong-tasting fish, bluefish.

For two women who spend so much time in the kitchen, we both have trouble wearing an apron to protect our clothes from spatters, but Marisa recently discovered an apron she wants to wear all the time.

We talk about the pleasures of ice coffee, at home and from shops around Philly.

And at the market this week, we are grabbing all the corn.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

153: Tonnato Sauce, Summertime Spirits, and Pies

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Marisa's blueberry peach pie — Marisa’s blueberry peach pie

Does the Cut Change the Flavor? NPR was interested in how slicing and dicing affects a food’s flavor and so are we.

We talked about tonnato sauce, that wonderful chilled Italian tuna sauce. And here’s the recipe:

Tonnato sauce (Adapted from Joy of Cooking)

Makes 2 cups

One 6-ounce can tuna packed in oil, drained
1 cup mayonnaise (homemade preferred!)
5 anchovy fillets, chopped
3 tablespoons drained capers
3 tablespoons fresh squeezed lemon juice
Black pepper to taste

Put everything in the blender or food processor and puree until smooth.

Do you switch up what spirits you drink in the summer? We do.

Summer pies! Marisa recently tried and loved this unusual pie dough recipe.

And finally, it’s time for peaches. We especially like those grown at Three Springs Fruit Farm.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

152: What’s NOT for dinner, Tiny Tools, Cooking for Love

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The tiny spatulas Joy didn't know she couldn't live without — The tiny spatulas Joy didn’t know she couldn’t live without

We are suckers for click bait slide shows, like this one from Good Housekeeping that listed the food fad of the year going all the way back to the 70s. We were especially interested in the foods that were faddish the years we were born.

Instead of our usual segment dedicated to what we’ve been cooking lately, we talked about this things we most cooking the most during the summer, when pots of soups are simply unthinkable.

Recently a pair of tiny spatulas changed Joy’s kitchen life quite unexpectedly. So we used it as an excuse to go over all our favorite small but mighty tools.

As recipe developers, we are often cooking for money. We explore how that differs from the reason we got into this line of work in the first place: Cooking for love.

In our At the Market segment, we talked about the good old Italian eggplant.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

151: DNC Dining, Going without the Grocery Store, Tomatoes

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Next week, the democratic national convention will descend on Philadelphia. And all the media outlets want to tell visitors where to eat. We talked over The Washington Post’s picks.

In our What’s for Dinner segment we talked about the merits of a classic Italian pairing, pasta and legumes. Joy is a fan of this recipe.

We went out of our usual subject area a bit to discuss the intersection of food and beauty. It isn’t a very far jump from scrutinizing food labels for artificial ingredients to looking at what’s in your shampoos and lotions, too. This discussion was inspired by one of Joy’s new favorite podcasts, Fat Mascara, which is all about beauty products and not about food at all.

We talk a lot about meal planning, but sometimes we don’t make it to the grocery store. What happens then? We share strategies for living off your pantry, fridge, and freezer supplies.

Tomatoes are starting to pop up at our farmers’ markets, and it’s one of the best things about this time of year.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

148: Fourth of July Cooking

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Happy almost Holiday Weekend, everyone!

This episode is dedicated to all things Fourth of July–grilling, picnics, classic sides, refreshing sips, and patriotic cakes.

We also address food safety, which is always important when combining mayo and the hot sun!

Stay cool out there.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.