Episode 219: Farro Casserole, Banana Bread, and Recipe Writing Pitfalls

In food news this week, Saveur has laid off a number of staffers, including editor-in-chief Adam Sachs.

In our What’s for Dinner segment, Marisa talks about farro casserole.

Joy tried out King Arthur Flour’s recipe of the year–whole grain banana bread. 

We talk about the dark side of recipes development: When recipes go awry.

And this week, we are loving sprouted wheat english muffins.

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2 thoughts on “Episode 219: Farro Casserole, Banana Bread, and Recipe Writing Pitfalls”

  1. Love your show. Missed you over the Christmas break, glad to have you both back. Making the banana bread this weekend. Looking around for over-ripe bananas. I made the flautas Joy and they were good but not my cup of tea but my son liked them. Looking forward to your new book Marissa. I checked out your blog and now I want to make marmalade. You guys always give me food for thought. Thanks.

  2. Joy, the next time you need to use up extra bananas, consider making banana chips in the food dehydrator. Perfect sweet snack!

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