Episode 135: Stuffed Cabbage, Maureen Petrosky, and The Indian Family Kitchen

stuffedcabbage
Homemade (and rad) stuffed cabbage from Joy’s kitchen

In the food news: Starbucks is intentionally shorting its customers and now they are suing. Read all about it.

Remember how we once told you neither of us has ever made stuffed cabbage? Well, Joy fixed that. She made a terrific version from the excellent cookbook Whole Grains for a New Generation by Liana Krissoff and she shared it with Marisa. We both recommend this recipe to the stuff-cabbage-curious.

We compared notes on cooking from The Indian Family Kitchen by Anjali Pathak, our March Cookbook Club pick. Next up for the Cookbook Club: The Silver Palate Cookbook.

We have Marisa’s interview with the lovely author, food stylist, and TV personality Maureen Petrosky. She keeps her own bees!

At the market we’re stocking on shallots, as usual. We talk about why we love this often overlooked allium.

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Episode 134: Lentils, Marisa’s New Book, Freeze Smarter

Marisa’s new book is here!

How many people on this list of food influencers are you familiar with? They were mostly new to us. Thanks, Bon Appetite.

We love lentils! We talk about 2016’s designation as the “year of the pulses.” We love cooking with dried beans of all kinds, but especially lentils because of their quick cooking, no soaking convenience. Here’s that lentils-and-sausage story (with recipes) Marisa mentioned.

Marisa’s new book, the third in a trilogy on contemporary canning, Naturally Sweet Food in Jars, is now out! This collection focuses on sweetening your preserves with natural sweeteners–not white sugar. Marisa shares her favorite recipes and other inside info about the new book.

Getting the most out of your freezer. Joy and Marisa talk freezer tips, tricks, and best practices.

At the market this week (and in Joy’s case, every week) we’re buying buttermilk. And we tell you all the different ways we use it up.

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Episode 133: Sandwiches for Dinner, Coconut Oil, Easter Eats

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Marisa favorite sandwich: Turkey!

This week, we chewed over a story from NPR’s The Salt blog that discussed how resistant Americans are to eating less meat. Tell us in the comments: are you trying to eat less meat? If so, why?

Sandwiches for dinner? Why not? We talk about Marisa’s Dad’s “sandwich philosophy” and explore whether or not a dinner centered on sandwiches is sad.

We return to our occasional series on the topic of cooking fats, this time with a focus on coconut oil. We talk about its transition from a nutrition no-no to culinary cure-all. Here’s a link to the blog post we mentioned about a friend of ours who tried out the whole bullet-proof coffee thing.

Joy talks about what she cooks for Easter. Also: Candy.

At the market, we’re scooping up dandelion greens. They are bitter, but also delicious. We love them!

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Episode 132: Saint Patty’s Day Food, Louisa Shafia, March Cookbook Club Pick

Our March Cookbook Club pick!
Our March Cookbook Club pick!

Marisa’s favorite discount grocery chain Aldi is ramping up its organic offerings.

Saint Patty’s Day is not exactly the foodiest holiday on the calendar but we talk it over nonetheless. We cover corned beef and cabbage as well as Irish potatoes–the candy kind.

Our cookbook pick for March: The Indian Family Kitchen. But it’s not what you probably expect!

We have Joy’s interview with Louisa Shafia, the author of last month’s cookbook club pick–The New Persian Kitchen.

At the market right now: Beets. They are somewhat unpopular with certain people but we love them.

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Episode 131: Cooking for Ourselves, Edible Philly Preview, New Persian Kitchen

NPK

Did you know there could be wood pulp AKA cellulose in your cheese, even if it isn’t on the ingredients list? Bloomberg News tested a bunch of brands and found some pretty disturbing things.

What do Joy and Marisa cook when we are cooking for ourselves–notably when our husbands are away? We tell you in this segment.

Philly area listeners: Are you excited about the about-to-drop spring issue of Edible Philly? Joy and Marisa talk about some of the issue highlights.

We get into out February Local Mouthful Cookbook Club pick: The New Persian Kitchen. We talk over the recipes we made and what we liked best about the book. Were cooking along with us? Share your experience in the comments here.

At the market: We’re buying whole wedges of hard Italian cheeses. No wood pulp for us!

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