In Season Archives - Local Mouthful

Episode 277: Cauliflower Cakes, French Bread Pizza, and Veal

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This week, in the food news segment, we’re talking about a disturbing article from Metro UK about the cruel realities of cashew production.

In this week’s What’s For Dinner segment, we’re talking about cauliflower cakes, a recipe I got from the cookbook Vegetables Illustrated, but you can also find it here.

In our How Do You Make That segment, we revisit a childhood / 90s favorite: French bread pizza. LA area listeners, here’s that French bread pizza pop-up I mentioned. Also, the Smitten Kitchen recipe for “Pizza Beans.”

When was the last time you ate veal? If you’re like most Americans, it’s probably been a while if you ever eat it at all. What about cheese? Do you eat cheese? Because veal is a cheese making byproduct and what I learned reporting this article may make you consider buying some from your favorite cheesemaker.

Philly area listeners: Get your veal from Sue Miller at Birchrunville Farm. Find her at the Headhouse, Phoenixville, or Bryn Marr farmers markets.

And finally, in What We’re Love, it’s fresh ricotta. Yum. Marisa’s favorite is from Claudio’s.

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Episode 272: Rachael Ray, Black Beans, Weight Watchers

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In food news this week, Rachael Ray is back with new episodes of 30 Minute Meals.

We’re talking black beans times two: Fiesta black beans from the new Pescan cookbook. Also, Cuban-style Black Beans from Food & Wine. (H/t to The Dinner Sisters.)

Joy brings Marisa up to date on her Weight Watchers experiment.

What are we loving this week? Gold Rings Tortillas.

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 271: Lasagna, Garlicky Bok Choy, and Edible Communities

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In food news, a friendly reminder to wash your avocados.

In our What’s for Dinner segment, we extol the virtues of a lasagna recipe that mixes tofu and cheese.

In How’d You Make That, we’ve got garlicky seared baby bok choy.

Joy’s got a new role with Edible Communities, and she’d love you to check out the cookbook club and podcast she’s doing over there.

And in What We’re Loving, Marisa is seriously into her kefir right about now.

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 270: Cod, Garbanzo Beans, and The Food in Jars Kitchen

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This week in food news: Some ambitious food banks in Canada are growing produce and farming fish to help feed the hungry.

In our What’s for Dinner segment, we’ve got buttery, lemony cod.

In our How’d You Make That? segment, we’re serving up flavorful garbanzo beans.

Marisa’s new book, The Food in Jars Kitchen, is out now and you should definitely find a copy!

And in What We’re Loving, this week it is sugar snap peas.

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 264: Dal Makani, Crisp Topping, and the Soups

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Food news of the week: The LA Times is bringing back their stand-alone food section. The editor will be Peter Meehan. It’s the first big move after losing Jonathan Gold. Read all about it.

In our What’s for Dinner segment this week, it’s all about Instant Pot Dal Makani.

In How’d You Make That? Marisa explains crisp topping.

We’re deep into February yet we two soup lovers have made barely any soup this year. What is behind this and what soups will reignite our passion for the stockpot?

And finally, in What We’re Loving, it’s Trader Joe’s Rose Vinaigrette.

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 260: Tuna Melts, Homemade Toffee, and Homecoming Eats

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In food news this week, we are devastated by the loss of Capogiro Gelato. Thankfully, we both got our last scoops.

In our “What’s for Dinner” segment, we’re talking about a classic: Tuna melts.

In our “How’d You Make That” segment, Marisa explains her famous homemade toffee that she gives as gifts over the holiday.

We also discussed what we eat, and what we want to eat, when we get home from a trip.

In “What We’re Loving,” this week, it’s cloverleaf rolls, specifically the ones from Artisan Bread in Five Minutes a Day.

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 259: Hanukkah latkes, Last-minute Soup, and Kitchen Losing Streaks

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In food news this week, we talk about Whole Food’s 2019 trend predictions.

In What’s for Dinner this week, we’re having giant potato pancakes.

In How’d You Make that, we’re doing last minute soups.

Have you ever had a kitchen losing streak? When everything is wrong? We do.

What are we loving right now? Cranberries, 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 twitter @localmouthful and help us spread the word about the show.

Episode 258: Bean & Pasta Soup, Twice Baked Potatoes , and Thanksgiving Recap

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In food news this week, we talk about the dire warnings around romaine lettuce thanks to another E. coli outbreak.

What’s for Dinner this week? Bean and past soup. (Yum.)

In How’d you Make that, we talk you through twice baked potatoes.

We recap our Thanksgiving eats. (In case you want to make those sausage bites, here’s the recipe.)

And in What We’re Loving, it’s all about the treasures you find when you clean out your fridge. (Here’s the recipe for Marisa’s sour cherry jam.)

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 257: Rice Paper Rolls, Sheet Pan Kale, Cookbooks for Thanksgiving

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In food news, Joy tells you about her upcoming food writing course.

In what’s for dinner, we cover rice paper rolls.

In how’d you make that, it’s sheet pan kale and tomatoes.

We share some of our favorite cookbook titles to help you plan Thanksgiving.

And in what we’re loving this week, it’s fish sauce.

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 251: Soup, Sunflower Seed Butter, and Liana Ottaviani

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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.

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.