This is the last week of Marisa’s maternity leave, and I’m with guest hosts, Rich Landau and Kate Jacoby, owners and chefs of several amazing plant-based restaurants including the groundbreaking Vedge here in Philly
In food news, we talk about the phenomenon that is World Vegan Day.
In our What’s for Dinner segment, Rich and Kate fill us in on what they have for dinner when they cook at home.
Joy asks Rich and Kate for their advice on making a plant-based diet stick over the long term.
And in the What We’re Loving segment, it’s all about masala dabba–the Indian spice kit Kate gave Rich for the holidays last year.
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In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!
We also talk about Kristin’s adventures in herbalism.
And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!
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In our What’s for Dinner segment, Anna outlines her standby dish: turkey pasta.
And in the How’d You Make That? segment this week, we’ve got sweet potato tacos al pastor. Recipe here!
We talk about how strategic use of bottled or packaged ingredients helps us make dinner faster and more interesting. Special shout out to Trader Joe’s Italian Bomba Hot Pepper Sauce.
And finally, in What We’re Loving, Anna tells all about her favorite Penzey’s seasoning blend: Fox Point. Ingredients: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.
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Marisa’s on maternity leave. This week, we’re back with guest host and Local Mouthful audio editor Dan Call. (He’s also Joy’s husband.) They’ve been cooking together for 17 years and have learned a lot along the way. Today they’re sharing our most useful tips to make you happier, more confident, and more efficient in your kitchen.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
In our What’s for Dinner segment, we’ve got Cuban-style black beans. Recipe here.
In How’d You Make That, we’ve got a dandelion green and pistachio pesto that works with any green, really. (See also: Walnut and parsley pesto.)
Joy and Kate gab about how hosting a podcast affect their home cooking.
And in What We’re Loving, it’s DIY kombucha. (For a good primary on how to brew your own kombucha, check out our friend Phickle.)
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
Marisa is on maternity leave. This week’s guest host is Leigh Belanger, a writer, editor, and co-host of the new podcast, Made Fresh.
In Food News, we’re talking a Civil Eats article covering a plan from the World Resources Institute to halve food waste by 2030.
In our What’s for Dinner segment, Leigh tells us all about the streamlined eggplant parm she’s been making. No breading, no messy frying. She doesn’t work from a recipe, but it sounds a lot like this one. (Also it sounds delicious.)
In this week’s How’d You Make That? segment, we’ve got a novel take on cooking brassicas between two skillets on the stovetop.
Just like Marisa and Joy, Leigh is podcaster! Joy asks her about some episodes of Made Fresh. Topics include growing out of alcohol, how to pivot in work or life, and social media.
In the What We’re Loving corner this week, Leigh has a rec all you lunch-packing parents will want to know about. Nature’s Bakery fig bars.
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In food news, we chew over a Washington City Paper article that examines the trustworthiness of Instagram’s so-called influencers.
In our What’s for Dinner segment, Alex tells us all about a delicious and easy sounding creamy mushroom pasta. (Alex improvises her version, but if you a recipe, this one can’t possibly be bad.)
In How’d You Make That, we look at biscuits, especially how the tall fluffy biscuits of the US South differ from those in the North. Alex was intrigued enough by this Atlantic article on the subject to start working on her own version. If you want to give it a try, remember: White Lily brand flour is 9% protein. According to SouthernKitchen.com, you can make your own self-rising White Lily facsimile by blending equal parts all-purpose and cake flour to get closer to that 9% number. To make it self-rising, add 1.5 teaspoons of baking powder and 1/2 teaspoons salt per cup of flour.
Alex tells Joy about Jordan Fink, a landscape designer and permaculture practitioner in Portland, is trying to do to mitigate climate change. He’s on a mission to recruit volunteers to plant varieties of chestnuts (like chinkapins, something the Experimental Farm Network folks are also into) across the continent (something like a billion trees is his vision) to provide us with a food source that’s an alternative to grains and also sequester carbon. Would love to talk about this a bit and talk about how chestnuts may be used in place of staples like wheat, etc in home cooking.
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Marisa is on maternity leave, so today I’m with guest host, Jenn Ladd, service editor at The Philadelphia Inquirer and former managing editor for Milk Street.
In food news this week, we discussed a recent piece from The Philadelphia Inquirer, all about local chefs working with butterfly pea flower. It’s a powder that turns everything a beautiful shade of blue. Read it here.
In our What’s for Dinner? segment this week we are talking about the ultimate pantry savior–chickpeas.
In our How’d You Make That segment, Joy describes her simple method for pan-fried tempeh. Good stuff, couldn’t be easier.
Recently Joy and Jenn worked together on this feature about honey. Trust us, you do not want to miss the incredible burger recipe featured here, which is packed with honey!
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
In What’s for Dinner Summer tells us about her dead simple meal of the summer: Broiled salmon with easy-breezy sides.
In our How’d You Make That? segment, Summer talks us through a genius system she has for skillet chicken dinners that will save you from take-out on these busy back-to-school weeknights. Get the recipe and variations here.
Up for discussion: What defines a blog in 2019? Is it different from a website? Is Simply Recipes still a blog? Do you still read any food blogs (other than Food in Jars, of course)?
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
