The New Persian Kitchen Archives

Episode 131: Cooking for Ourselves, Edible Philly Preview, New Persian Kitchen

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Did you know there could be wood pulp AKA cellulose in your cheese, even if it isn’t on the ingredients list? Bloomberg News tested a bunch of brands and found some pretty disturbing things.

What do Joy and Marisa cook when we are cooking for ourselves–notably when our husbands are away? We tell you in this segment.

Philly area listeners: Are you excited about the about-to-drop spring issue of Edible Philly? Joy and Marisa talk about some of the issue highlights.

We get into out February Local Mouthful Cookbook Club pick: The New Persian Kitchen. We talk over the recipes we made and what we liked best about the book. Were cooking along with us? Share your experience in the comments here.

At the market: We’re buying whole wedges of hard Italian cheeses. No wood pulp for us!

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Episode 127: Frittatas, Beloved Cookware, and Our New Cookbook Club Pick

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Marisa enameledcastiron — Marisa’s tower of cookware

Some restaurants are eliminated tipping. We talk about whether we think this is a good thing or a bad one. We also talk about our own tipping habits and why we have them.

We sing the praises of the frittata, the Italian omelette that is so good at absorbing all your leftovers and get dinner on the table fast.

Our favorite cookware includes pots and pan both cheap and expensive, including Le Creuset, Lodge cast iron, Rachael Ray, and Sitram. We talk about the specific features we look for when shopping. Marisa confesses to a cookware problem.

We’re excited to unveil our new cookbook club pick for February: The New Persian Kitchen by Louisa Shafia. Joy suggests you start with the date shake recipe.

We’ve schedule our first cookbook club pot luck event. Mark your calendar for March 20 watch/listen for details.

At the market, we’re buying full fat, plain organic yogurt. We tell you why.