Joy and Marisa swap ideas about “Freezer Bankruptcy.” Whether this is a good or a bad thing depends on your situation.
Easter is this Sunday. Joy tells you about a few favorite local treats for your Easter basket or table.
We have a conversation with food writer Molly Watson, author of the wonderful new cookbook, Bowls!.
Finally, at the market we are exploring fresh cheeses.
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Passover is coming. Marisa tells us about her favorite side dishes.
We have a guest this week–Ann Karlen is with us to give us the inside scoop on this Saturday’s Philly Farm & Food Fest.
At the market, we’re buying carrots lately.
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Smoked salmon, cream cheese, red onion, and capers on a fresh bagel at Essen Bakery
In food news this week, we discuss a recent NPR’s The Salt piece that addresses the difficulty of shopping for sustainable seafood, even with the help of all those guides.
Next up: Dinner, unrestricted. As Marisa’s husband shifts away from a low-carb eating style, she is free to add some grains glorious grains to their shared dinners.
Joy shares one of her current obsessions: Bagel Thursday at Essen Bakery in South Philly.
We also talk about meatloaf–there’s a new meatloaf cookbook, A Meatloaf in Every Pot, and a whole lot of opinions on the subject of this humble foodstuff. (Here’s a link to Joy’s favorite meatloaf recipe.)
At the market this week, we are buying some baby kale.
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In food news this week, we talked about a story published at The Ringer about the “Rise and Fall of Food Writing” What irked us most about it is its failure to even mention the very kind of food writing we do–home cooking and recipes!
What’s for dinner? In our kitchens, roast chicken. How do you make yours?
Have you bought your tickets to the Philly Farm & Food Fest on April 8? If not what are you waiting for? Come take in the event and find us to say hi. We’ll both be on hand.
We are both freshly back from a conference in Louisville, KY. And we have some food highlights to share.
And finally, at the Market, Joy is buying ice cream. A lot of ice cream.
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What’s for dinner this week? Leftover pasta frittata.
Picking up on the topic of eating more vegetables, we talked about strategies for eating as many as you can when you’re eating at restaurants.
Joy’s kitchen renovation is provoking deep thoughts on the symbolic meaning of the kitchen table. Julia Child had one, and now Joy wants one too. But can she live without an island? These are big questions.
At the market this week: Unsweetened coconut flakes.
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Marisa has seen the light about homemade stocks, thanks to some brothy soups she’s been making lately. The stock has been the star of the show!
During her exile from her under-construction kitchen, Joy ate most of the papaya salads at restaurants around Philadelphia and she shares her favorites. (The version at Bottles & Banh Mi was her favorite.)
We are thinking about starting up a potluck club. Are you in the Philly area? Would you want to be a member? Tell us in the comments.
And finally, at the market, we are stocking up on locally grown and milled flour. Specifically Daisy Flour.
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Today in food news, we keep it local and talk about a new restaurant in Philly, Rooster Soup Company.
In our What’s for Dinner segment we talk about stromboli, both restaurant and homemade.
We talk about the wonderful and versatile ingredient, malted milk powder.
We explore the questionable wisdom of giving classic dishes “healthy” makeovers.
And finally, at the market we found Mini Shokichi Squash.
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In our What’s for Dinner segment, this week we’re talking empanadas.
Given it’s the dead of winter, we are trying to eat plenty of soup dumplings. We share our favorite spots to slurp them here in Philly.
We sat down with Heather Thomason of Primal Supply Meats to talk about local meat, butchery, and running an old-fashioned kind of business in the internet age.
At the market this week, we’re buying one of our many favorite winter citrus fruits: grapefruits.
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Valentine’s Day is coming. We suggest a homemade meal–like pizza.
Quick reminder: We’re teaching a cooking class about making soup at the Philadelphia Free Library’s Center for Culinary Literacy on February 22 at 6 pm. Tickets are $15 and you can get them here.
In food news this week we talked about an NPR report that revealed Americans don’t care what scientists think about GMOs.
We talked about the kind of things that a good to make for brand new parents and a pretty neat online tool for organizing the process–Meal Train.
Valentine’s Day is coming up next week. What will you be eating?
And finally, at the market we are buying Brussels sprouts.
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In food news this week, we really enjoyed the New York Time’s profile of Ruby Tandoh “Ruby Tandoh Just Wants You to Eat What You Love” (Ruby was the GBBO 2013 runner up.) We especially liked her views around “clean eating.”
The latest in Joy’s renovation saga involves neighbors complaining about the noise. Joy made them a “make good baked good.” Joy made her neighbors her mom’s nut bread, recipe below. Marisa favors this applesauce loaf for such occasions. What quick goodies do you all make to say “thank you” or “I’m sorry”?
And finally, at the market, we are buying raw nuts. (Use them in nut bread!)
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Nut Bread
Makes five 3-by-5 inch mini-loaves
1¼ cups whole milk
1 cup sugar
1 egg, beaten
3 tablespoons vegetable oil
2½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 cup walnuts or pecans, coarsely chopped
Preheat the oven to 350°. Coat five 3-by-5 inch loaf pans with oil or nonstick cooking spray.
In a large mixing bowl, combine the milk, sugar, egg, and vegetable oil. Stir well to blend. In a separate mixing bowl, combine the flour, baking powder, and salt and whisk well.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the nuts, and then divide evenly among the prepared baking pans.
Transfer to the oven and bake until the loaves are light golden brown on top and a toothpick comes out clean when inserted in the center, about 20 to 30 minutes.
