In our food news segment, we talk about the redesign of Edible Philly. Check out the new summer issue. Joy’s the editor and Marisa is a contributor. We’re also having a celebratory dinner at Awbury Arboretum. Come hang out!
In our What’s for Dinner segment, Marisa reviews the Weeknight Chicken Pad Thai meal kit from Chef’d.
In our How to Make that segment, Joy tells you about cromlets, a technique she learned on Bon Appetit.
We talk about all the things you should keep in mind when you are preparing to cook at a beach house on vacation.
In our What’s for Dinner segment, Joy gives you the straight truth in her review of Trader Joe’s cauliflower gnocchi.
Marisa walks us through her favorite big-batch breakfast casseroles.
We relive all the fun and excitement of our final Joy of Cooking potluck series, which was filmed for TV! (Want to join us next time? Leave a comment to be added to the invite list. This is a separate list from our regular newsletter list, FYI.)
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.
In our What’s for Dinner segment, we return to Ireland for the scoop on how to make the delicious Irish vegetable soup Marisa enjoyed on vacation. She shares the secret foolproof formula.
The week we have an interview with Sonja Overhiser. You may already be familiar with her and her husband’s popular blog, A Couple Cooks, or their terrific new vegetarian cookbook, Pretty Simple Cooking.
And finally, what are we loving this week? Fantes’ coffee granita.
In our What’s for Dinner segment, we return to the important topic of homemade burritos.
Also for dinner recently: Flatbread pizza. It sounds better than saying “cheaters pizza,” which is what you could call it when you substitute packaged naan for a homemade dough but it still tastes good.
Marisa has just returned from a vacation to Ireland, and she shares some of her many glorious food highlights from the trip.