Local Mouthful

Episode 230: Smoked Salmon Pasta, Chinese Soul Food, and Alana Chernila

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This week in food news, we discuss how tariffs affect farmers, via NPR.

In our What’s for Dinner segment, Marisa talks about the smoked salmon pasta dish she whipped up.

In our How’d You Make That segment, we talk through Baby Bok Choy with Chicken, a recipe from Chinese Soul Food.

We’ve got an interview with Alana Chernila about her book Eating from the Ground Up.

What are we loving this week? Heaven Body Golden Wheat nonalcoholic beer from Wellbeing Brewing.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

Episode 229: Fallback Foods, Extra Crispy Veggies, and Food Judging

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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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Episode 228: Side Dish Kits, Seafood Cakes, Potluck Pick

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In this lengthy Grubstreet piece, Mark Bittman and David L. Katz answer every food question the readers and editors of Grub Street could think of.

What’s for dinner this week? Urban Roots side dish kits.

In our How’d You Make That segment, Marisa and Joy talk over the fine art of fishcakes.

We’ve chosen a theme for the next year of Local Mouthful Cookbook Club Potlucks: The books of Deborah Madison.

As for what we’re loving: It’s dish gloves.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

Episode 227: Vegan Lasagna, Pickled Onions, The One Bottle Cocktail

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Maggie Hoffman, author One Bottle Cocktail

This week in food news, we talk about an article on Mother Nature Network about non-alcoholic cocktails. Joy is interviewed in it!

What’s for dinner? Vegan lasagna from America’s Test Kitchen Vegan for Everybody cookbook.

How do you make quick pickled onions? Marisa walks you through it.

This week, we’ve got an interview with Maggie Hoffman, author of The One Bottle Cocktail.

What we’re loving this week? The Netflix show, Nailed It.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

Episode 226: Vegetable Sides, Chimichurri, and Reem Kassis

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In food this week news, Disney is trying to add vegetarian options.

What’s for dinner this week? Marisa is loving the simple vegetable side dishes from Alana Chernila’s new book, Eating from the Ground Up.

In our How’d You Make That segment, we talk you through our favorite sauce of the moment: Chimichurri.

We’ve got an interview with author Reem Kasiss of The Palestinian Table. Interested in that dinner at Zahav we discussed? Get your tickets here.

And finally, in What We’re Loving, Joy talks about Whole Food’s 365 Brand Woven Wheat crackers.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

Episode 225: Cleaning out the Freezer, Vegetable Spreads, and Emotional Labor

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One of Joy’s freezer finds (Photo by Marisa)

In food news this week, Bloomberg reports that Walmart is getting into the prepared meals and meal kit biz. We were shocked to learn this stat: 80% of Americans don’t know what they’re having for dinner tonight.

What’s for dinner this week? Whatever we find as we eat down our freezers. It’s time to clean them out.

In our How’d You Make That segment, Marisa shares her technique for making vegetable spreads–a particularly delicious way to eat your veggies.

The emotional labor of running the home kitchen is kinda getting to Joy this week. Do you struggle with this at times, too?

And finally, in what we’re loving, we celebrate Baba’s Brew fizzy camomile-honey kombucha. It’s really good stuff.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

Episode 224: Alt Pastas, Tofu Frittata, and Dig Inn

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Home cooking

In food news this week, we discuss a controversy swirling around a conference we just attended: The International Association of Culinary Professionals presented one of its top cookbook honors to a book co-written by the organizations CEO. The award was rescinded and IACP is rewriting the rules and regs.

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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Episode 223: Simple Soups, Hummus Toppings, Mid-Winter Cooking

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Not Joy, not Marisa, not soup. But we like this sweat shirt.

What’s cooking in this episode?

In food news this week, we recap a New York Times story about how a drought in India, which happens to be the largest chickpea producer in the world, is affecting hummus prices in Britain and potentially elsewhere.

In our What’s for Dinner segment, we’re talking through our recent simple soups and wondering where you get your soup making inspiration.

We talk you through how to make toppings to crown your hummus and why you’d ever want to do such a thing.

In the Mid-Atlantic region at least, the local produce situation is grim. It is the deep dead of winter, after all. We talk about some of the ways we try to sidestep a seasonal cooking slump.

And in What We’re Loving, Marisa gives a seal of approval to West End Cuisine Mediterranean style chicken skewers from Costco.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

Episode 222: Cooking with Odds & Ends, Marmalade Nuts, and Cholesterol

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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.

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 221: Tostadas, Quinoa, and Juice

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In food news: Does the FDA need to regulate what can be called an egg? Panera thinks so, and maybe you do too.

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.

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 sh