We reflect on on the year behind us and look ahead to 2019. Happy holidays, everyone.
In food news this week, we are devastated by the loss of Capogiro Gelato. Thankfully, we both got our last scoops.
In our “What’s for Dinner” segment, we’re talking about a classic: Tuna melts.
In our “How’d You Make That” segment, Marisa explains her famous homemade toffee that she gives as gifts over the holiday.
We also discussed what we eat, and what we want to eat, when we get home from a trip.
In “What We’re Loving,” this week, it’s cloverleaf rolls, specifically the ones from Artisan Bread in Five Minutes a Day.
In food news this week, we talk about Whole Food’s 2019 trend predictions.
In What’s for Dinner this week, we’re having giant potato pancakes.
In How’d You Make that, we’re doing last minute soups.
Have you ever had a kitchen losing streak? When everything is wrong? We do.
What are we loving right now? Cranberries, of course.
In food news this week, we talk about the dire warnings around romaine lettuce thanks to another E. coli outbreak.
What’s for Dinner this week? Bean and past soup. (Yum.)
In How’d you Make that, we talk you through twice baked potatoes.
We recap our Thanksgiving eats. (In case you want to make those sausage bites, here’s the recipe.)
And in What We’re Loving, it’s all about the treasures you find when you clean out your fridge. (Here’s the recipe for Marisa’s sour cherry jam.)
In food news, Joy tells you about her upcoming food writing course.
In what’s for dinner, we cover rice paper rolls.
In how’d you make that, it’s sheet pan kale and tomatoes.
We share some of our favorite cookbook titles to help you plan Thanksgiving.
And in what we’re loving this week, it’s fish sauce.
Local farmers and other food artisans are owed money that doesn’t seem to be forthcoming, according to this recent article in the Philadelphia Inquirer. There is a way to help them out. See this Go Fund Me campaign.
In What’s for Dinner this week, we’ve got Mixed Vegetable Sautes.
In How Do You Make That, we’re tackling candied nuts.
And in What We’re Loving, Joy shares her enthusiasm for The Dinner Sisters podcast.
In food news this week, we talk about the recent news that the Philly Farm and Food Fest has been canceled.
In What’s for Dinner, we talk about planning our meals around the vegetables in our kitchens (Marisa was overloaded with bok choy and spent a week looking for ways to use them up).
In How’d you Make That, Joy revisits her Instant Pot chicken method and reminds us all that it’s a really great way to set yourself up for a week’s worth of tasty food.
Now, a controversial topic. Yes or no to ground turkey? Marisa loves it, but Joy can’t stand it.
And finally, in What We’re Loving, the magical onion salt from Trader Joe’s.
Don’t forget, the next Local Mouthful potluck is on Sunday, November 11. Leave a comment on this post if you’d like to join us!
In food news this week, we ask a question raised by Bloomberg: Are millennials killing American cheese?
In What’s for Dinner, we’re returning to a favorite recipe: Sam Sifton’s Chicken Shawarma.
In How’d you Make That, Joy walks you through basic vegan nacho cheese. Here’s her Washington Post piece that includes the recipe.
It’s finally winter squash season, and we want to cook them all.
And finally, in What We’re Loving, dates!
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.
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.