Home Cooking Archives - Page 11 of 14

Episode 140: Stuff on Toast, Teriyaki, Sleeping & Eating

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A favorite use for asparagus: breakfast tacos

Our story of the week is Farm to Fable from the Tampa Bay Times. We talked about one reporter’s attempt to fact check farm-to-table claims on menus. What she found is disturbing.

We sing the praises of “stuff on toast.” You know, like avocado toast and its less trendy cousins.

Marisa explains the West Coast teriyaki restaurant culture.

We talk about how much a good night’s sleep (or lack thereof) matters to the way you eat.

It’s time to eat as much asparagus as you can–we tell you how.

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Episode 139: Plant-based Proteins, Stir Fry Strategies, Allyson Kramer

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9129831181_6f58cc31ca_z — Some of Joy’s favorite stir fry ingredients ready to cook.

We talked about how the state of Vermont has helped the cause of GMO labeling. Our take: What’s the harm of letting people know what’s in their food?

What is the deal with protein, and especially plant-based protein? We talk about our favorite meat free sources of this macro nutrient.

We share our hard-won stir fry wisdom and strategies.

Maris interviews vegan cookbook author Allyson Kramer about her work and her new book, called Naturally Lean.

At the market for us this week? Fiddlehead ferns.

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 138: Potatoes, Lost in the Supermarket, Passover

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A recipe twice baked potato Joy made and enjoyed

There are drugs in the salmon. UGH. We hate this news.

Potato forward meals. Surprisingly, the unfairly maligned spud makes a substantial centerpiece for a meatless meal.

We want you to keep listening to this podcast, but there are other food themed podcasts you might want to check out, too. We suggest adding Lost in the Supermarket to your audio diet.

Marisa explains the foods and recipes of Passover to Joy. She spills her brisket secrets.

And finally, all about stinging nettles.

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Episode 136: Chopped Salads, Kombucha, Losing Your Cooking Groove

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Precycling! We talk about a New York Times story on the anti-packaging movement in grocery shopping.

Next up: Chopped salads. Why we love them, how we make them.

Kombucha–that trendy, fizzy fermented tea drink. Marisa and Joy share their differing opinions on this brew. Marisa talks about how to make it.

Sometimes even the most enthusiastic home cooks lose their verve, including us. How do we get back into our happy places in the kitchen?

Spring is here, and rhubarb is back! Here’s Marisa’s take on roasted rhubarb.

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 134: Lentils, Marisa’s New Book, Freeze Smarter

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How many people on this list of food influencers are you familiar with? They were mostly new to us. Thanks, Bon Appetite.

We love lentils! We talk about 2016’s designation as the “year of the pulses.” We love cooking with dried beans of all kinds, but especially lentils because of their quick cooking, no soaking convenience. Here’s that lentils-and-sausage story (with recipes) Marisa mentioned.

Marisa’s new book, the third in a trilogy on contemporary canning, Naturally Sweet Food in Jars, is now out! This collection focuses on sweetening your preserves with natural sweeteners–not white sugar. Marisa shares her favorite recipes and other inside info about the new book.

Getting the most out of your freezer. Joy and Marisa talk freezer tips, tricks, and best practices.

At the market this week (and in Joy’s case, every week) we’re buying buttermilk. And we tell you all the different ways we use it up.

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Episode 133: Sandwiches for Dinner, Coconut Oil, Easter Eats

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Screen Shot 2016-03-15 at 12.26.57 PM — Marisa favorite sandwich: Turkey!

This week, we chewed over a story from NPR’s The Salt blog that discussed how resistant Americans are to eating less meat. Tell us in the comments: are you trying to eat less meat? If so, why?

Sandwiches for dinner? Why not? We talk about Marisa’s Dad’s “sandwich philosophy” and explore whether or not a dinner centered on sandwiches is sad.

We return to our occasional series on the topic of cooking fats, this time with a focus on coconut oil. We talk about its transition from a nutrition no-no to culinary cure-all. Here’s a link to the blog post we mentioned about a friend of ours who tried out the whole bullet-proof coffee thing.

Joy talks about what she cooks for Easter. Also: Candy.

At the market, we’re scooping up dandelion greens. They are bitter, but also delicious. We love them!

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Episode 130: Meal Planning Check In, Peanut Butter, Picky Eaters

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PNB — Marisa’s own homemade natural peanut butter

Here’s that New York Times article and recipe concerning out of season tomatoes. It puts forward the idea that local and seasonal is dead. We don’t think so, but we love slow roasted tomatoes just the same.

Marisa and Joy confess that their 2016 meal planning and vegetable consumption has been far from perfect.

Everybody loves peanut butter and neither Joy nor Marisa is any exception. Both favor the “natural” types, sugar free, over the big brand varieties.

We talk about cooking for picky eaters and how we hide things from them.

It’s mid winter, and few vegetables are in season. Sunchokes are among them, and that’s what we talked about this week.

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 129: One Skillet Recipes, English Muffins, Anupy Singla

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anupy-singla-author-indian-food-recipes_large — Author and spice mogul Anupy Singla

Is souping the new juicing? The New York Times seems to think so. Us? Not so much. We think it’s pretty silly, but still fun to talk about! And here’s that other silly story about the “food” one juice bar owner “eats” in a day.

One skillet recipes to the rescue! We talk about our favorites. Here’s that magical one-pot pasta recipe from Martha Stewart that we talked about. Why don’t you share yours with us in the comments here?

We heart English muffins, especially homemade versions, particularly for breakfast sandwiches and as a vehicle for jam.

Marisa talked to Anupy Singla, cookbook author and founder of Indian as Apple Pie.

At the market, we’re buying fennel–a bright spot among seasonal winter ingredients. We cook it, we eat it raw, we sing the praises of its fronds. Marisa is partial to this unusual fennel gratin recipe from Food Network favorite, Ina Garten.

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 128: Curries, New Orleans, and Kristina Erfe Pines

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Kristina-Erfe-Pines-1 — Spoonful magazine editor, Kristina Erfe Pines

First We Feast published a story about problems with the food media and we had points of agreement and disagreement.

Homemade curry. Joy took a class about Cambodian curry paste and made her own with a mortar and pestle. She talks all about her experience and about the benefits of fresh, homemade curry pastes in general.

Marisa went to New Orleans for the first time–she talks about her food and drink favorites there. She also explains the food company Zatarain’s (who hosted the press trip she was on) influence on the food culture there. She ate at Justin Devillier’s restaurant Le Petite Grocery and had a celebrity sighting there.

Joy interviewed Kristina Erfe Pines about her beautiful new lifestyle magazine, Spoonful. She told us all about the first Spoonful community event that will take place here in Philadelphia. And she teases some topics that readers will see in Spoonful’s summer issue.

What are we buying at the market this week? PA grown Bluefoot mushrooms.

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 127: Frittatas, Beloved Cookware, and Our New Cookbook Club Pick

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Marisa enameledcastiron — Marisa’s tower of cookware

Some restaurants are eliminated tipping. We talk about whether we think this is a good thing or a bad one. We also talk about our own tipping habits and why we have them.

We sing the praises of the frittata, the Italian omelette that is so good at absorbing all your leftovers and get dinner on the table fast.

Our favorite cookware includes pots and pan both cheap and expensive, including Le Creuset, Lodge cast iron, Rachael Ray, and Sitram. We talk about the specific features we look for when shopping. Marisa confesses to a cookware problem.

We’re excited to unveil our new cookbook club pick for February: The New Persian Kitchen by Louisa Shafia. Joy suggests you start with the date shake recipe.

We’ve schedule our first cookbook club pot luck event. Mark your calendar for March 20 watch/listen for details.

At the market, we’re buying full fat, plain organic yogurt. We tell you why.