In food news this week: Blue Apron is heading to retail stores. Story via SpecialtyFoodNews.com.
In our What’s for Dinner segment, we explore our “fallback foods,” those dishes we make when we just don’t know what else to cook.
Joy shares her new technique for extra crispy roasted vegetables.
Marisa describes her recent experience serving as a food judge for the Sofi awards (Sofi stands for specialty outstanding food innovation).
What are we loving this week? White balsamic vinegar.
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In our “What’s for Dinner” segment this week, we’re talking alternative pastas, including those made from chickpea and lentil flours.
In “How’d You Make That?” Joy walks you through cooking up a tofu frittata.
Also related to our recent trip to New York to attend the IACP conference: We got to eat at one of our very favorite fast casual restaurants, Dig Inn. Our veggie-packed meals from Dig Inn helped Marisa cross the finish line for her next book and the both of us power up for the session we led at the conference. We wish this small chain would come to Philly next! On the plus side, we brought home inspiration for our own home cooking.
This week in “What We’re Loving” we sing a love song for split peas.
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In food news this week: Our local butcher start-up Primal Supply is opening a brick and mortar store. They’ve launched a kickstarter to help them build it out–can you help?
And our What’s for Dinner segment we discuss the fine are of cooking with odds and ends to pull a meal together use up the recipe remnants.
In our How’d You Make That segment, Marisa describes her technique for making marmalade nuts.
Joy’s got a health update: Her follow-up blood work is in, and she’s brought her numbers down to an optimal level. Diet is powerful, friends.
What are we loving this week? Mycopolitan mushrooms. Snap them up this Saturday at the final Winterfare Market at the Bok Building if you’re in the Philadelphia area.
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What’s for dinner this week? Quinoa. Joy and Marisa discuss their approaches to cooking this nutritious ancient grain.
How’d you make that? Joy wonders why tostadas have never had a regular spot in rotation but they will now. She tells you how it’s done.
What is your take on juice and juicing? Are you willing to spend $12 at a juice bar or substantially more on a fancy juicer so you can make your own juice at home? We weigh in.
What we’re loving this week: Frozen artichoke hearts. So convenient, yet so fancy.
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Brownies Cockaigne from the Joy of Cooking for our potluck.
Is seaweed the next big thing in sustainable food? Civil Eats thinks it might be. We’re all for this trend–we love to use seaweed in our own kitchens. What do you think?
In our What’s for Dinner Segment this week, we’re rediscovering pork tenderloin.
Thanks to listener suggestions from Megan and Corisa, Joy gave roasted gnocchi a try and walks you through how she made it.
We recap our third Joy of Cooking potluck, reviewing what everyone made as well as we made ourselves.
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.
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.
How exactly did kale become a thing? A new podcast we like explains it all.
The food news this week is news about us: We’re going to be at Fantes on December 10 sometime between noon and 3 pm selling books and saying hi. Come see us! You could get some holiday shopping done at the same time.
If you like our podcast, we have another to suggest. Why We Eat What We Eat by Gimlet Creative. We know it’s a sponsored podcast. But guess what? We love it anyway. If you just want to dabble, go with the episodes about kale and pot lucks. Those were our favorites.
This week we taught our sold-out soup class at the Philadelphia Free Library’s Center for Culinary Literacy and for that reason and many others we have soup on the brain. This time, we’re talking about our class as well as how we break out of a soup rut.
In our What We’re Loving segment, we return to the subject of vegan ricotta and other feel-good recipes we are pulling together for our forthcoming Resolution Recipes ebook. (Coming soon!)
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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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