Author: Joy Manning

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In this week’s food news, we talked about Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat Via the NY Times

In our What’s For Dinner segment, it’s hearts of palm cakes, based on this recipe.

In How’d You Make that, it’s baked oatmeal.

And we’re very into Wintery Salads right now.

Finally, in what we’re loving, it’s citrus.

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In food news this week, we’re sharing Joy’s recent article for the Philadelphia Inquirer on Dry January.

In our What’s For Dinner segment this week, Marisa’s cooking up Pizza Beans.

In How’d You Make That? Joy walks you through her recent pozole.

Marisa has been de-cluttering her refrigerator, and is loving having a little breathing room in there!

And in What We’re Loving this week, it’s Trader Joe’s Masala Veggie Burgers with white rice and not a burger bun.

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In our food news segment this week, we were talking about Melissa Clark’s recent Meat Lover’s Guide to Eating Less Meat in the New York Times. (Great recipes at the link!)

In our What’s for Dinner segment, it’s all about the loaded baked potato.

In How’d You Make That? Joy talks about her recent maitake mushroom “steaks.” (Joy didn’t follow this recipe exactly but it gave her enough inspiration for quick-and-dirty lunchtime version.)

We are wondering if it’s even possible to write or talk about food and eating as it relates to body weight without somehow inadvertently contributing to weight stigma. Share your thoughts.

And in What We’re Loving: It’s remodeled Aldi stores!

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In Food News this week, Gritty has been sculpted into butter at the Pennsylvania Farm Show. (Get your Gritty fun fix here.)

In our What’s for Dinner segment, we’re talking leafy greens.

In How’d You That? Marisa explains her roasted kabocha soup.

Joy is on a quest to master the weird world of seitan. Check out that chickwheat recipe she mentions here.

And in What We’re Loving this week, it’s all about Oatley Ice Cream.

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Well friends, welcome to a whole new decade!

In this special episode, we revisit our cooking resolutions from last year and share the fresh ones we’ve got for 2020.

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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.

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In food news: One small town bought its own grocery store. Interesting story, via the Washington Post.

In What’s for Dinner this week, Marisa tells us about her turkey and kale ragu.

In How’d You Make that, Joy’s got a (cashew) creamy mushroom pasta.

We talk about the lifelong learning process that is cooking dried beans.

And in What We’re Loving, it’s all about a special seasonal kombucha.

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In food news this week, we chat about a Bloomberg feature on non-alcoholic beverages for the holiday season.

What’s for Dinner? At Joy’s house, it’s Peanutty Noodles with Tempeh Crumbles on repeat.

In our How’d You Make That? segment, Marisa explains her system for making a week’s worth of steel-cut oats for breakfast in her trusty Instant Pot.

Move over bone broth. We’ve got sippable soups now.

And our What We’re Loving segment, we love nutritional yeast now and forever.

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In this week’s Food News segment, we discuss the unsavory topic of restaurants and health inspections.

In our What’s for Dinner segment? Marisa is rediscovering her cookbook collection.

We’ve got a freewheeling segment on all things Thanksgiving!

And in our What We’re Loving segment, it’s Rancho Gordo Bean Club.

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Sorry for all those caps and exclamation points. Joy is just really excited to have Marisa back. This episode is a special episode dedicated to catching up with Marisa and hearing more about her food life, now with two babies!