Cookbooks Archives - Page 2 of 6

Episode 230: Smoked Salmon Pasta, Chinese Soul Food, and Alana Chernila

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This week in food news, we discuss how tariffs affect farmers, via NPR.

In our What’s for Dinner segment, Marisa talks about the smoked salmon pasta dish she whipped up.

In our How’d You Make That segment, we talk through Baby Bok Choy with Chicken, a recipe from Chinese Soul Food.

We’ve got an interview with Alana Chernila about her book Eating from the Ground Up.

What are we loving this week? Heaven Body Golden Wheat nonalcoholic beer from Wellbeing Brewing.

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

Episode 228: Side Dish Kits, Seafood Cakes, Potluck Pick

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In this lengthy Grubstreet piece, Mark Bittman and David L. Katz answer every food question the readers and editors of Grub Street could think of.

What’s for dinner this week? Urban Roots side dish kits.

In our How’d You Make That segment, Marisa and Joy talk over the fine art of fishcakes.

We’ve chosen a theme for the next year of Local Mouthful Cookbook Club Potlucks: The books of Deborah Madison.

As for what we’re loving: It’s dish gloves.

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

Episode 226: Vegetable Sides, Chimichurri, and Reem Kassis

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In food this week news, Disney is trying to add vegetarian options.

What’s for dinner this week? Marisa is loving the simple vegetable side dishes from Alana Chernila’s new book, Eating from the Ground Up.

In our How’d You Make That segment, we talk you through our favorite sauce of the moment: Chimichurri.

We’ve got an interview with author Reem Kasiss of The Palestinian Table. Interested in that dinner at Zahav we discussed? Get your tickets here.

And finally, in What We’re Loving, Joy talks about Whole Food’s 365 Brand Woven Wheat crackers.

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

Episode 224: Alt Pastas, Tofu Frittata, and Dig Inn

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Home cooking

In food news this week, we discuss a controversy swirling around a conference we just attended: The International Association of Culinary Professionals presented one of its top cookbook honors to a book co-written by the organizations CEO. The award was rescinded and IACP is rewriting the rules and regs.

In our “What’s for Dinner” segment this week, we’re talking alternative pastas, including those made from chickpea and lentil flours.

In “How’d You Make That?” Joy walks you through cooking up a tofu frittata.

Also related to our recent trip to New York to attend the IACP conference: We got to eat at one of our very favorite fast casual restaurants, Dig Inn. Our veggie-packed meals from Dig Inn helped Marisa cross the finish line for her next book and the both of us power up for the session we led at the conference. We wish this small chain would come to Philly next! On the plus side, we brought home inspiration for our own home cooking.

This week in “What We’re Loving” we sing a love song for split peas.

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

Episode 220: Pork Tenderloin, Roasted Gnocchi, Our 3rd Joy of Cooking Potluck

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Brownies Cockaigne from the Joy of Cooking for our potluck.

Is seaweed the next big thing in sustainable food? Civil Eats thinks it might be. We’re all for this trend–we love to use seaweed in our own kitchens. What do you think?

In our What’s for Dinner Segment this week, we’re rediscovering pork tenderloin.

Thanks to listener suggestions from Megan and Corisa, Joy gave roasted gnocchi a try and walks you through how she made it.

We recap our third Joy of Cooking potluck, reviewing what everyone made as well as we made ourselves.

In our What We’re Loving segment–we give you maple cream! Here’s the Food in Jars tutorial on how to make your own.

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 218: Baked Flautas, Seared Broccoli, Joy’s First Year Alcohol Free

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In Food News this week, we talked about the mainstreaming of nonalcoholic drinks at restaurants and bars. See this recent story on Thrillist.

In our What’s For Dinner segment, we’re dishing up baked flautas. These baked flautas.

Marisa walks us through her favorite technique for making restaurant-style seared broccoli at home.

Joy, who once cooked practically every night with a glass of wine, just celebrated her one year anniversary of breaking up with alcohol.

What we’re loving this week–Waterloo Sparkling Water.

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 216: New Years Foods, Bean Soup, Top Chef

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We’re back! First up, an announcement. We’ve released our first ebook, a little cookbook to help you get your 2018 started off right. It’s called Resolution Recipes and you can pick up your very own copy right here. Thank you for helping to support what we do!

In what’s for dinner we talk about traditional New Year’s Day foods–dishes that set you up for good luck in the new year.

Joy and Marisa had something of an informal bean soup swap and they talk about how to get our of your own winter soup making rut.

As Top Chef fans, don’t you always wonder what you would do if faced with the chef-testant’s challenges? We do! We talk about a recent thought provoking contest on the show about culinary heritage.

And finally, in What We’re Loving, we talk about prefab gnocchi.

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 214: Holiday Food Gifts Special

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This week’s special episode is all about holiday gifts for people who love food.

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 212: Pesto, Thanksgiving, Instant Pot Books

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Recently the Washington Post published a very sad story titled Why Americans Have Stopped Eating Leftovers. We want to help everyone love their leftovers again!

In this week’s What’s for Dinner segment, we’re talking about how to whip up no-recipe pesto from whatever you have on hand.

Happy Thanksgiving Eve, everyone. We go over the menus for what we’re making and serving this year. Here’s that story and recipe about Marisa’s gravy.

Have you seen all those Instant Pot cookbooks? We have a favorite. It’s Daniel Shumski’s How to Instant Pot.

In this week’s What We’re Loving, we talk about gigante beans.

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 211: Winter Greens, Homemade Hummus, Reverse Engineering Restaurant Dishes

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The latest version of Joy’s homemade hummus

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.

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.