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.
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.
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.