Episode 245: Teriyaki Chicken, Mustardy Salmon Cakes, Summer Canning

Marisa has some ideas for what you could can this week. These are peaches.

In food news this week, we read the story of the very narrow way Texas defines a pickle.

In our What’s for Dinner segment, we talk teriyaki.

In our How’d You Make That segment, Joy walks you through mustardy salmon cakes.

It’s high summer and that means it’s time to can! Marisa suggests some preservation projects.

What are we loving this week? Nathan Miller Chocolate 55% Buttermilk Chocolate.

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Episode 244: Tempeh, Nicoise Thanksgiving, and the Alt New Year

In food news this week, we chat about an article sent to us by Local Mouthful listener Kathleen that covers meal kits migrating to grocery stores.

In our What’s for Dinner segment, it’s all about tofu’s less popular but more interesting cousin, tempeh.

Marisa recently hosted a genius summer dinner party that we’ve called Nicoise Thanksgiving.

We explore the question of whether September is the other New Year and talk about some resolutions for the fall.

And in What We’re Loving, we sing the praises of Trader Joe’s Sprouted Organic California Rice.

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Episode 243: Hummus, Date Caramels, and the State of the Summer Kitchen

Food news this week is sad news: Pulitzer winning food critic Jonathan Gold died of pancreatic cancer recently.

In celebration of the publication of Joy’s first piece for the Washington Post’s Voraciously, we revisit a favorite topic: Hummus.

We’ve got an idea for a healthy sweet treat: Date caramels.

We take a moment just to do a mid-summer cooking life check-in. Turns out neither of us is cooking as much as we’d like to be for various reasons.

In what we’re loving, an unexpected pick: Ken’s Steak House Caeser Dressing.

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