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In food news this week, we discuss a controversy swirling around a conference we just attended: The International Association of Culinary Professionals presented one of its top cookbook honors to a book co-written by the organizations CEO. The award was rescinded and IACP is rewriting the rules and regs.
In our “What’s for Dinner” segment this week, we’re talking alternative pastas, including those made from chickpea and lentil flours.
In “How’d You Make That?” Joy walks you through cooking up a tofu frittata.
Also related to our recent trip to New York to attend the IACP conference: We got to eat at one of our very favorite fast casual restaurants, Dig Inn. Our veggie-packed meals from Dig Inn helped Marisa cross the finish line for her next book and the both of us power up for the session we led at the conference. We wish this small chain would come to Philly next! On the plus side, we brought home inspiration for our own home cooking.
This week in “What We’re Loving” we sing a love song for split peas.
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6 thoughts on “Episode 224: Alt Pastas, Tofu Frittata, and Dig Inn”
Longtime listener and reader here! I am a New Yorker who loves Dig Inn and have wanted to use it to inspire my home cooking but never figured out how to make it work. Loved your ideas – I feel very inspired! I completely agree, the sauces and seasonings are key. I needed the reminder that when I eat more vegetables and other whole foods, I don’t need to feel any regrets using richer sauces and dressings to add flavor. Keep us posted if you find a way to recreate the tofu aioli. Thank you!
I believe in rich condiments with salads and other dishes that are mostly vegetables. Not only does it taste better, the added fat can help you absorb the nutrients in all those veggies. Plus, you feel fuller longer. I’m working on that tofu aioli 🙂
I just bought red lentil pasta from Trader Joe’s (here in Philly!) for the first time this week. I mixed it with chunks of chicken breast, broccoli, and some alfredo sauce and thought it was delicious. They had a black bean pasta I’m also interested in trying.
Black bean pasta? Please try it and report that. That is a new one on me. Interesting.
I’d love to hear your thoughts on the Food52 Piglet this year! It ties in a bit to the cookbook awards and judging and is just a generally fun and interesting thing to read once a year. Would love to hear what you guys think of the process and cookbooks!
I don’t really follow or read Food 52. I find my cookbooks mostly through word of mouth, really. I don’t really buy into the awards part of the whole thing. Many of my favorite books never won any prizes!