This week’s special episode is all about holiday gifts for people who love food.
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.
Remember when Joy told you last week she was aiming for a lower cholesterol Thanksgiving? Well, it worked out. And she’s still enjoying the lightened up leftovers–no stomach aches! Here’s the stuffing recipe that convinced her you don’t actually need a stick of butter to make stuffing.
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!)
Recently the Washington Post published a very sad story titled Why Americans Have Stopped Eating Leftovers. We want to help everyone love their leftovers again!
In this week’s What’s for Dinner segment, we’re talking about how to whip up no-recipe pesto from whatever you have on hand.
Happy Thanksgiving Eve, everyone. We go over the menus for what we’re making and serving this year. Here’s that story and recipe about Marisa’s gravy.
Have you seen all those Instant Pot cookbooks? We have a favorite. It’s Daniel Shumski’s How to Instant Pot.
In this week’s What We’re Loving, we talk about gigante beans.
If you are a regular listener, you know we love Melissa Clark’s recipes, both in the NY Times and in her many, many cookbooks. The Cut gave readers the inside scoop on how she makes it happen. (Spoiler alert: she has a dedicated recipe tester.)
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.
In the What We’re Loving segment: Mini whisks.
In food news this week, more issues in the seafood section. A troubling AP investigation reveals that salmon from China is being processed by North Korean slave laborers.
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.
This week in food news, we take a look Bloomberg News’ recent story and infographic about how American food preferences have changed over the decades. One interesting tidbit is that coffee consumption peaked in the 1960s and never rebounded. Check the whole thing out right here.
What’s for dinner this week? Whole chicken in the Instant Pot. We love this method that leaves you with juicy flavorful meat (perfect for soups, stews, sandwiches and salads) and, even better, the richest chicken stock we’ve ever made. (If you want more of our Instant Pot tips and tricks check out special episode 172.)
We ask ourselves a big question–what makes something dinner? Is a sandwich dinner? What about sushi? How many elements do you need for something to be dinner? Is dinner for yourself different than what you’d consider dinner to serve to a guest?
Recently Joy and Marisa took a vegan cheese making class at Miss Rachel’s Pantry. We learned how to make dairy-free chevre, mozzarella, and an astonishingly simple (but delicious) ricotta. Not only did we have the chance to learn and practice new cooking skills, we had so much fun at Miss Rachel’s charming cooking and eating space.
What are we loving this week? Tempeh. It featured prominently in the Joy of Cooking recipe Joy made for the recent potluck, and she’s been enamored of it ever since.
Bad news for conscientious home cooking. Hey, Whole Foods shoppers: That free range chicken may be anything but. Ugh, we have bought so much of this chicken. Perhaps it’s time to buy more of our birds from Primal Supply.
In our What’s for Dinner segment, we sing the praises of homemade risottos. This is Marisa’s favorite recipe. Joy loves Cook’s Illustrated’s butternut squash risotto recipe but it’s behind the paywall. Also recommended: The risotto method/recipe described in Vegetarian Cooking for Everyone.
We’re totally smitten with a new cookbook: Deb Pearlman’s Smitten Kitchen Everyday. It has us running to the kitchen. Joy has already cooked this recipe twice with plans to make it a third time this week. It’s true that there are hundreds of terrific recipes on the Smitten Kitchen blog, but we are just fools for beautiful cookbooks and this one is pleasure to read for entertainment and info as well as to just plain cook straight out of.
So, we held our second Joy of Cooking potluck and guess what? It was even more fun than our first. A group of you listeners joined us to dig into so many delicious recipes from the book we probably wouldn’t have found on our on. Dishes included chicken cacciatore, savory leek pie, lentils with sausage, roasted cauliflower with golden raisins, curried rice with fruit and nuts, hacked tempeh, and kale with roasted delicata and pomegranate seeds.
We’re doing it again in January, and if you want in, tell us in the comments below to get on the invite list.
This week, we sing a love song to the soda stream. This one tool makes a big difference when it comes to have delicious nonalcoholic drinks at your finger tips.
Did you guys know that Oliver Garden does a crazy promotion this time of year? Joy and Marisa discuss the relative merits of the chain restaurant’s “Unlimited Pasta Pass.”
In our What’s for Dinner segment, we’re talking about simple bean soups.
Joy and Marisa have lunch together at the recently refreshed Hardena, a classic Indonesian restaurant in South Philly.
We talk strategies for that all important home cooking habit: Cooking once and eating two or three times.
What we’re loving this week? Muesli.
Bonus link: Funny song parody “My Wife’s on a Healthy Diet.”
This week in food news, an unsettling new study. Only 10% of Americans like to cook.
In our What’s for Dinner segment–the allure of one-pot pastas. (Joy thinks this was the recipe that started the craze.)
So let’s say you are trying to beat your cholesterol into submission by passing on saturated fats. How do you decide when to splurge? This is a hard question.
Yes, it’s still hot outside. But no it is not too soon to start planning for the holiday seasons. In fact, there are things you could start making ahead … right now.
What are we loving this week? Marisa’s marvelous tomato jam.
In food news this week: The Baffling Rise of Goop.
What’s for dinner this week? Anything we cook in the slow cooker.
Eating on repeat: Is variety the spice of life or can you eat the same food again and again?
Joy recently wrote about the Breaking Bread, Breaking Barriers dinner series that was held for the past year at Reading Terminal Market.
What we’re loving this week? Edamame.