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.

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