This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked.
As always, if you try any of the things we talked about, please let us know!
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In What’s for Dinner, we talk about planning our meals around the vegetables in our kitchens (Marisa was overloaded with bok choy and spent a week looking for ways to use them up).
In How’d you Make That, Joy revisits her Instant Pot chicken method and reminds us all that it’s a really great way to set yourself up for a week’s worth of tasty food.
Now, a controversial topic. Yes or no to ground turkey? Marisa loves it, but Joy can’t stand it.
And finally, in What We’re Loving, the magical onion salt from Trader Joe’s.
Don’t forget, the next Local Mouthful potluck is on Sunday, November 11. Leave a comment on this post if you’d like to join us!
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.
In food news this week, Brian Wansink of Cornell, known for media-friendly studies showing that people eat more out of larger bowls among other things, is out of a job.
In How’d You Make That? we discuss broccoli tabouleh.
What are your favorite pasta shapes? We share ours in this episode. Tell us yours in the comments.
And in what we’re loving, it’s fancy honey. Especially Old Blue Raw Honey.
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In food news this week, we’ve got a preview of the fall issue of Edible Philly.
In our “What’s for Dinner” segment, we talk about all the soups we can’t wait to make this fall.
In our “How’d You Make That?” segment, Marisa walks us through DIY sunflower seed butter.
We visited Liana Ottaviani, manager of Fantes Kitchen Shop, and she shows us how she makes her family’s “red gravy.”
And in What We’re Loving this week, it’s sticky toffee pudding.
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In our What’s for Dinner segment, it’s all about tofu’s less popular but more interesting cousin, tempeh.
Marisa recently hosted a genius summer dinner party that we’ve called Nicoise Thanksgiving.
We explore the question of whether September is the other New Year and talk about some resolutions for the fall.
And in What We’re Loving, we sing the praises of Trader Joe’s Sprouted Organic California Rice.
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.
This week’s special episode is all about holiday gifts for people who love food.
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In this week’s What We’re Loving, we talk about gigante beans.
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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.
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At her sister’s urging, Joy found herself cooking from the pages of O Magazine … and everyone really liked the mushroom po’ boy sandwiches that resulted.
Field Roast, the grain meat purveyor known for its delicious faux sausages, has a new cookbook. We read it, but we haven’t cooked from it — yet.
It has now been six month since Joy was diagnosed with high cholesterol. And sometimes she gets so angry at healthy food she wants to throw it against the wall. Is there a happy medium that can be heart-healthy?
What are we loving this week? Marisa is all about pre-ground coffee–for some very persuasive reasons.
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In our What’s for Dinner segment, we sing the praises of homemade risottos. This is Marisa’s favorite recipe. Joy loves Cook’s Illustrated’s butternut squash risotto recipe but it’s behind the paywall. Also recommended: The risotto method/recipe described in Vegetarian Cooking for Everyone.
We’re totally smitten with a new cookbook: Deb Pearlman’s Smitten Kitchen Everyday. It has us running to the kitchen. Joy has already cooked this recipe twice with plans to make it a third time this week. It’s true that there are hundreds of terrific recipes on the Smitten Kitchen blog, but we are just fools for beautiful cookbooks and this one is pleasure to read for entertainment and info as well as to just plain cook straight out of.
So, we held our second Joy of Cooking potluck and guess what? It was even more fun than our first. A group of you listeners joined us to dig into so many delicious recipes from the book we probably wouldn’t have found on our on. Dishes included chicken cacciatore, savory leek pie, lentils with sausage, roasted cauliflower with golden raisins, curried rice with fruit and nuts, hacked tempeh, and kale with roasted delicata and pomegranate seeds.
We’re doing it again in January, and if you want in, tell us in the comments below to get on the invite list.
This week, we sing a love song to the soda stream. This one tool makes a big difference when it comes to have delicious nonalcoholic drinks at your finger tips.
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.
