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In food news this week, we talk about an NPR The Salt story that outlines how gut bacteria may impact body weight.
In What’s for Dinner, we explore quick cooking ragus.
In How’d You Make That, Joy outlines her Quinoa technique.
We talk over the pressure we sometimes put on ourselves cooking for guests and the value of letting it be distinctly unfancy.
And in What We’re Loving, there’s a new craft nonalcoholic beer you should check out: Athletic Brewing.
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2 thoughts on “Episode 246: Quick Ragus, Quinoa Pilaf, and Unfancy Food”
Dear Joy and Marissa,
I really enjoy your podcast each week. Thank you.
I listened to your August 23 edition with interest, most especially the segment on polenta. On Thursday night, I made a favorite recipe — Martha Stewart’s Corn Polenta with Thyme (http://www.marthastewart.com/317193/creamy-polenta-with-thyme). I have never made it with frozen corn; I always use those extra ears left over in the fridge for several days. It is quick and easy. I would recommend it for a wonderful summer dinner. And, if you are lucky as I am, there will be leftovers for lunch today!
I try to remember it’s the people that make the meal special, not necessarily what you cook. I try to cook the easy, well loved things when I entertain…tacos, grilled food, soup and homemade bread, a homemade dessert. Thanks for another great episode. I listened while I canned peaches.