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In food news this week, we talk about the ongoing problems with repeated romaine recalls and E. Coli. Tell us: Are you still eating romaine?
In this week’s What’s for Dinner segment, we’ve got risotto.
In our How’d you Make That segment, Joy talks about her efforts to craft a vegan French toast recipe.
We talk about when food is “good enough.”
And finally, in What We’re Loving, Joy admits to reuniting with truffle oil.
Was just listening to this episode again today. I think you might like Marcella Hazan’s recipe for Smothered Cabbage and Rice Soup (can easily be made vegan). Kind of risotto-ish and perfect for this time of year. https://food52.com/recipes/27213-marcella-hazan-s-rice-smothered-cabbage-soup
Wow, that does look like a good one! Thanks for sharing. You know we love our cabbage!
I’ve always meant to make that recipe!
This episode made me want to try using truffle oil! I did get a bottle of truffle salt as a gift and need to try it out, too. Thanks, I love listening to your podcast!