Episode 253: Chicken Ricotta Meatballs, Broccoli Tabbouleh, and Pasta Shapes

In food news this week, Brian Wansink of Cornell, known for media-friendly studies showing that people eat more out of larger bowls among other things, is out of a job.

In What’s for Dinner, we’re talking chicken ricotta meatballs.

In How’d You Make That? we discuss broccoli tabouleh.

What are your favorite pasta shapes? We share ours in this episode. Tell us yours in the comments.

And in what we’re loving, it’s fancy honey. Especially Old Blue Raw Honey.

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 252: Yogurt Flatbreads, Nearly Meatless Meatballs, and Thanksgiving Prep

In food news, we chatted about how Weight Watchers has rebranded as WW in an attempt to move out of the diet space and into the health and wellness one.

In our “What’s for Dinner” segment, we talk about the yogurt flatbreads from the new Milk Street Tuesday Nights cookbook. They are excellent, as is the entire book.

In our “How’d You Make That?” segment, Joy talks us through the batch of meatballs she made recently that contained nearly no meat, but were entirely delicious.

Next, we talked about some of the little things you can start doing now to help get yourself ready for Thanksgiving (we realize it’s six weeks away, but a little prep now will prevent madness come November).

And in What We’re Loving this week, we share our mutual love of plastic deli containers.

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Deli containers

Episode 251: Soup, Sunflower Seed Butter, and Liana Ottaviani

 

It’s soup season!

In food news this week, we’ve got a preview of the fall issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about all the soups we can’t wait to make this fall.

In our “How’d You Make That?” segment, Marisa walks us through DIY sunflower seed butter.

We visited Liana Ottaviani, manager of Fantes Kitchen Shop, and she shows us how she makes her family’s “red gravy.”

And in What We’re Loving this week, it’s sticky toffee pudding.

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 250: Beans, Fried Rice, and Cooking While Depressed

We love a dried bean.

In food news this week, we learn that Cooking Light magazine as we know it is no more 🙁

In What’s for Dinner this week, we’re making beans.

In our How’d You Make that Segment, we present a fried rice method.

We discussed the issue of making and eating dinner when you are just plain depressed.

And finally, in What We’re Loving, we discuss Philly Bread’s take on the English Muffin.

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 249: Stuffed Eggplant, Poached Eggs, and Test Kitchen Inventory

Eggs, ready for poaching

In food news this week, the BBC covers the a recent controversy over Jamie Oliver’s recipe over “Jerk Rice”

What’s for dinner? Joy is revisiting The Indian Family Kitchen, a cookbook we first discussed in episode 135.

In How’d You Make That, we return to the topic of poached eggs. (We wanted to share that poached egg video with you, but we couldn’t find it. Here are other videos in that series.)

We talk about our process for managing test kitchen inventory, especially the many, many jars that result from Marisa’s “Food in Jars” kitchen.

In What We’re Loving this week, we sing the praises of the humble but wonderful BLT.

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 248: No-cook pasta sauces, Fajita Vegetables, and Crying in H Mart

In food news this week, are those ugly produce subscription boxes really what they appear to be? At least one small farm thinks not.

In our What’s for Dinner segment, we talk about no-cook pasta sauces.

In our How’d you Make that segment, we’ve got fajita vegetables for you.

We shared our reactions and feelings about the recent New Yorker essay Crying in H Mart.

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 247: Freekah Pilaf with Lamb, Homemade Salsa, and Labor Day Eats

 

Summer salsa ingredients

In food news this week, the BBC wonders if the future of food is in the forgotten crops of the past.

What’s for Dinner? We’re revisiting Reem Kassis’s The Palestinian Table (listen to episode 226 to hear our interview with her) and making freekah pilaf with lamb.

In our How’d You Make That segment, it’s all about using those summer tomatoes in from-scratch salsa.

Happy (almost) Labor Day weekend, everyone! We discuss our own plans for food and fun.

In What We’re Loving this week, it’s Philly Food Works.

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 246: Quick Ragus, Quinoa Pilaf, and Unfancy Food

In food news this week, we talk about an NPR The Salt story that outlines how gut bacteria may impact body weight.

In What’s for Dinner, we explore quick cooking ragus.

In How’d You Make That, Joy outlines her Quinoa technique.

We talk over the pressure we sometimes put on ourselves cooking for guests and the value of letting it be distinctly unfancy.

And in What We’re Loving, there’s a new craft nonalcoholic beer you should check out: Athletic Brewing.

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 245: Teriyaki Chicken, Mustardy Salmon Cakes, Summer Canning

Marisa has some ideas for what you could can this week. These are peaches.

In food news this week, we read the story of the very narrow way Texas defines a pickle.

In our What’s for Dinner segment, we talk teriyaki.

In our How’d You Make That segment, Joy walks you through mustardy salmon cakes.

It’s high summer and that means it’s time to can! Marisa suggests some preservation projects.

What are we loving this week? Nathan Miller Chocolate 55% Buttermilk Chocolate.

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 244: Tempeh, Nicoise Thanksgiving, and the Alt New Year

In food news this week, we chat about an article sent to us by Local Mouthful listener Kathleen that covers meal kits migrating to grocery stores.

In our What’s for Dinner segment, it’s all about tofu’s less popular but more interesting cousin, tempeh.

Marisa recently hosted a genius summer dinner party that we’ve called Nicoise Thanksgiving.

We explore the question of whether September is the other New Year and talk about some resolutions for the fall.

And in What We’re Loving, we sing the praises of Trader Joe’s Sprouted Organic California Rice.

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.