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This week, in food news: I’ve Been a Waiter for Almost 35 Years and I’m Proud of It
In our “What’s for Dinner?” segment, Marisa’s got baked eggplant parm with tofu ricotta
In our “How’d you Make That?” segment, Joy is making crispy mushrooms.
We talk about all the old and new ways we use our freezer space these days.
And in What We’re Loving, it’s Pizza Plus in South Philly.
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In food news this week, Epicurious quits beef. (Here’s that article Joy wrote about regenerative cattle ranching that she mentioned.)
In our What’s for Dinner? segment, Marisa is cooking up butter chickpeas.
In our How’d You Make That? segment, Joy’s got walnut lentil pate.
In our Wildcard segment we talk about this month’s food celebrations: Mother’s Day and Marisa’s and Joy’s birthdays.
And in What We’re Loving, it’s asparagus.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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This week, in food news, guess which food habit raises your risk of early death by 50%.
In our What’s for Dinner? segment, Joy makes Swedish tofu balls.
In our How’d you Make That? segment Marisa is cooking up miso and honey glazed salmon.
We talk about some of the food routines and habits that bring us joy.
And in what we’re loving, it’s the iconic goldfish cracker.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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This week, in food news: “Free Doughnuts Were Never the Problem” via FoodandWine.com
In What’s for Dinner? this week, Marisa is making Instant Pot risotto:
Coincidentally, in How’d You Make That? Joy’s got Instant Pot quinoa.
And in our Wild Card segment, we’re talking about how being vaccinated is and is not affecting our shopping, cooking, and eating lives.
In what we’re loving: The Rolser.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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This week in food news, we’re discussion the ketchup package shortage.
In our What’s for Dinner? segment, Marisa’s whipping up enchilada casserole.
In How’d You Make That? Joy’s got a peanutty quinoa salad. (Recipe here.)
In our Wildcard segment, we return to the topic of pandemic weight gain.
And in what we’re loving, it’s iced green tea.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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In food news this week, we discuss “Putting the Chips Back in Chocolate Chip Cookies” by friend of the pod Emily Paster.
In our What’s for Dinner? segment, Joy’s cooking up tofu shakshuka.
In How’d You Make That? Marisa makes date paste.
And in our Wildcard segment, we talk all things kitchen and wedding registries! (Congratulations to recently engaged Local Mouthful listener, Daniel, who inspired this segment!
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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In food news this week: How one indoor farm is changing how food is grown — and building a new future for Appalachia
In our What’s for Dinner? segment, Marisa is making potato cakes.
In How’d You Make That? Joy is whipping up homemade vegan mayo.
We revisit the topic of the Instant Pot–was the craze nothing more than a flash in the pan or is the multicooker a new kitchen staple?
And in What We’re Loving, it’s the Philly Muffin from Merzbacher. (Check out this video all about one of our fave bakeries.)
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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This week, in food news, when did following recipes become a personal failure? By culinary historian Laura Shaprio?
In this week’s What’s for Dinner? segment, we’ve got Rancho Gordo’s lentil and carrot salad.
In How’d You Make That? it’s Marisa’s simple peanut noodles (4 oz noodles, 1 tbsp. peanut butter, 1 tbsp. soy sauce, 1 tbsp. brown sugar, and 1 clove garlic.)
We’ve got a free ranging discussion of grocery lists this week.
And in What We’re Loving? It’s basic broccoli.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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In food news this week, a 16-week research study from Ohio State University suggests that stress reduction decreases fast-food meals and high-fat snacks.
In What’s for Dinner, Marisa talks about how she’s cooking dinner for the twins these days.
In How’d You Make That, we’re talking homemade falafel.
In our wildcard segment this week, we have some advice: Cook ahead for when you get that COVID-19 vaccine.
And in What We’re Loving, it’s the Spice Island/Costco garlic and herb seasoning.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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In food news this week, we talk over the New York Times’ article, “How the Cookbooks of 2020 Tell the Stories of Our Pandemic Kitchens”
In what’s for dinner, it’s colcannon
In How’d you Make that, we’ve got Marionberry Yogurt cake.
We also discuss eliminating disposable everything in the kitchen.
In what we’re loving, it’s hummus topped with warm chickpeas, olive oil, and zaatar.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.