In food news this week: The Inquirer recently published an epic piece on the Mexican community of South Philadelphia. It’s part restaurant guide and part commentary on how the community of more than 20,000 Mexicans is endangered by the crackdowns by ICE.
In our What’s for Dinner segment this week, we’re talking about making quesadillas–with little to no cheese.
Joy got a tip via Instagram about adding nutritional yeast–a lot of nutritional yeast–to salad dressing and she’s running with it. And on the topic of this wonder ingredient, here’s that cashew “cheese” sauce recipe Joy mentioned.
Marisa sits down for an interview with Sue Miller, cheesemaker extraordinaire and co-founder of the cheese buying club, Collective Creamery.
And in What We’re Loving this week, it’s all about pistachio stuffed prunes.