148: Fourth of July Cooking

salad
A summery salad

Happy almost Holiday Weekend, everyone!

This episode is dedicated to all things Fourth of July–grilling, picnics, classic sides, refreshing sips, and patriotic cakes.

We also address food safety, which is always important when combining mayo and the hot sun!

Stay cool out there.

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147: Lunch Special!

Seed crackers, beet hummus, veggies
Seed crackers, beet hummus, veggies

Today we present the second in a series of three special episodes dedicated to mealtimes. You may remember the Breakfast Special.

Today? It’s the Lunch Special. We cover, among other things:

  • Other cultures’ lunch traditions versus ours in the USA
  • Lunch at work versus lunch at home
  • Lunches from when we were kids and for kids
  • #notasaddesklunch #never
  • Packing lunch for our husbands
  • Our current favorite lunches
  • Going out to lunch
  • Weekend lunches

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146: Zoodles, Summer Getaways, Jennifer McGruther

 

Author Jennifer McGruther
Author Jennifer McGruther

New food website alert: Extra Crispy

Do you zoodle? (Make “noodles” out of zucchini.) Joy is a big fan.

We catch each other up on our first summer getaways of the season.

Marisa chats with Nourished Kitchen author, Jennifer McGruther

Plus, we share ideas for sour cherry season!

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Episode 145: The Fast Casual Kitchen, Pudding, Organized Recipes

Cookware or nutrition supplement?
Cookware or nutrition supplement?

The Wall Street Journal asked, “Can a Pan Add Iron to Your Diet?” And we were all ears for the answer.

You may have noticed that so-called “Fast Casual” restaurants are taking over the world … but can you bring the ideas behind them into your home kitchen? We think so. We’ll tell you how.

This week we sing the praises of an often overlooked dessert classic–pudding.

How do you organize your recipes, both the ones you already love and the ones you want to make? We have some strategies we discuss here.

We’re finally breaking into local cucumber season at the farmers’ market. We’ll tell you how we love to use them.

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Episode 144: Intentional Leftovers, Picnics, and Cookbook Club Changes

A dish of leftover roasted cauliflower with yogurt and toasted cashews.
Repurposed cauliflower leftovers.

For our food news segment, we talked about this piece that ran in the LA Times recently, about recipe testing, test kitchens, and all those recipes floating out there on the internet.

We talked about the art of intentional leftovers. This can be as simple as a pot of soup designed to last a couple of nights, or those nights when you cook some elements that will get transformed in future meals.

With summer nearly here, we shared our picnic tips and confessed that we fantasize about picnicking more often than we actually picnic.

At the start of the year we launched a Cookbook Club and after nearly six months in, we’ve discovered that one book a month is too much for us. From here on out, we’re going to feature one book every two months. This leaves us with just three books left for 2016, which will be My Kitchen in Rome (summer), Vegetable Literacy (fall), Choosing Sides (holidays).

Finally, we talked about strawberries (which are finally in season) and shared some of our favorite things to do with the sweet berries.

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 143: Gnocchi, DIY Meat Grinding, Traveling Dinner Parties

Tis the season for English peas
Tis the season for English peas

During this week’s Food News segment, we took a moment to share some personal news: Local Mouthful won an award! Thank you so much, Rad Girls, for naming us “Storyteller of the Year.

We also talked about the New York Time’s recent story about what happens to Biggest Loser contestants after the show. Unsurprising spoiler: They gain the weight back, and sometimes more.

We discussed the gnocchi in all of its glorious forms. (Joy really likes this ragu over gnocchi.)

To grind or not grind–that is a question we explore on this episode. We talk about when it makes sense to grind your own meat and how to do it even if you don’t own a meat grinder.

Sometimes you host a dinner party at your house; sometimes you take the dinner party on the road. We share strategies for the latter.

Our seasonal ingredient crush of the week is English peas.

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Episode 142: Quesadillas, The Silver Palate Cookbook, Camille Storch

Camille Storch, our guest and author of the blog Wayward Spark
Camille Storch, our guest and author of the blog Wayward Spark

Our news item of the day? The sugar shortage.

In our “What’s for Dinner?” segment we talk about an unrated old reliable: Quesadillas.

We discuss our latest Cookbook Club pick, The Silver Palate Cookbook.

Marisa interviews one of our favorite people, bloggers, and honey purveyors, Camille Storch author of the blog Wayward Spark.

And final we talk about the charms and challenges of a seasonal darling–the fava bean.

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 141: Birthday Special

rainbow birthday cake

Both of us have our birthdays this week! So we wanted to make a special episode on the theme of food and birthdays.

We cover:

  • Childhood birthday favorites
  • All the birthday cakes we’ve ever loved
  • Celebratory restaurant birthdays
  • Pot lucks and other homemade birthdays
  • Take-out birthdays
  • Birthday dinners for two at home
  • Food related birthday gifts (For Joy’s cast iron pan birthday story, you need to go listen to episode 127)

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Episode 140: Stuff on Toast, Teriyaki, Sleeping & Eating

A favorite use for asparagus: breakfast tacos
A favorite use for asparagus: breakfast tacos

Our story of the week is Farm to Fable from the Tampa Bay Times. We talked about one reporter’s attempt to fact check farm-to-table claims on menus. What she found is disturbing.

We sing the praises of “stuff on toast.” You know, like avocado toast and its less trendy cousins.

Marisa explains the West Coast teriyaki restaurant culture.

We talk about how much a good night’s sleep (or lack thereof) matters to the way you eat.

It’s time to eat as much asparagus as you can–we tell you how.

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 139: Plant-based Proteins, Stir Fry Strategies, Allyson Kramer

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Some of Joy’s favorite stir fry ingredients ready to cook.

We talked about how the state of Vermont has helped the cause of GMO labeling. Our take: What’s the harm of letting people know what’s in their food?

What is the deal with protein, and especially plant-based protein? We talk about our favorite meat free sources of this macro nutrient.

We share our hard-won stir fry wisdom and strategies.

Maris interviews vegan cookbook author Allyson Kramer about her work and her new book, called Naturally Lean.

At the market for us this week? Fiddlehead ferns.

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.