Episode 257: Rice Paper Rolls, Sheet Pan Kale, Cookbooks for Thanksgiving

In food news, Joy tells you about her upcoming food writing course.

In what’s for dinner, we cover rice paper rolls.

In how’d you make that, it’s sheet pan kale and tomatoes.

We share some of our favorite cookbook titles to help you plan Thanksgiving.

And in what we’re loving this week, it’s fish sauce.

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Episode 256: Mixed Vegetable Saute, Candied Nuts, and Tracey Medeiros

Author Tracey Medeiros

Local farmers and other food artisans are owed money that doesn’t seem to be forthcoming, according to this recent article in the Philadelphia Inquirer. There is a way to help them out. See this Go Fund Me campaign.

In What’s for Dinner this week, we’ve got Mixed Vegetable Sautes.

In How Do You Make That, we’re tackling candied nuts.

Marisa has an interview with author Tracey Medeiros.

And in What We’re Loving, Joy shares her enthusiasm for The Dinner Sisters podcast.

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Episode 254: Chicken Shawarma, Vegan Nacho Cheese, and Winter Squash

In food news this week, we ask a question raised by Bloomberg: Are millennials killing American cheese?

In What’s for Dinner, we’re returning to a favorite recipe: Sam Sifton’s Chicken Shawarma.

In How’d you Make That, Joy walks you through basic vegan nacho cheese. Here’s her Washington Post piece that includes the recipe.

It’s finally winter squash season, and we want to cook them all.

And finally, in What We’re Loving, dates!

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Episode 253: Chicken Ricotta Meatballs, Broccoli Tabbouleh, and Pasta Shapes

In food news this week, Brian Wansink of Cornell, known for media-friendly studies showing that people eat more out of larger bowls among other things, is out of a job.

In What’s for Dinner, we’re talking chicken ricotta meatballs.

In How’d You Make That? we discuss broccoli tabouleh.

What are your favorite pasta shapes? We share ours in this episode. Tell us yours in the comments.

And in what we’re loving, it’s fancy honey. Especially Old Blue Raw Honey.

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Episode 251: Soup, Sunflower Seed Butter, and Liana Ottaviani

 

It’s soup season!

In food news this week, we’ve got a preview of the fall issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about all the soups we can’t wait to make this fall.

In our “How’d You Make That?” segment, Marisa walks us through DIY sunflower seed butter.

We visited Liana Ottaviani, manager of Fantes Kitchen Shop, and she shows us how she makes her family’s “red gravy.”

And in What We’re Loving this week, it’s sticky toffee pudding.

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Episode 250: Beans, Fried Rice, and Cooking While Depressed

We love a dried bean.

In food news this week, we learn that Cooking Light magazine as we know it is no more 🙁

In What’s for Dinner this week, we’re making beans.

In our How’d You Make that Segment, we present a fried rice method.

We discussed the issue of making and eating dinner when you are just plain depressed.

And finally, in What We’re Loving, we discuss Philly Bread’s take on the English Muffin.

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Episode 249: Stuffed Eggplant, Poached Eggs, and Test Kitchen Inventory

Eggs, ready for poaching

In food news this week, the BBC covers the a recent controversy over Jamie Oliver’s recipe over “Jerk Rice”

What’s for dinner? Joy is revisiting The Indian Family Kitchen, a cookbook we first discussed in episode 135.

In How’d You Make That, we return to the topic of poached eggs. (We wanted to share that poached egg video with you, but we couldn’t find it. Here are other videos in that series.)

We talk about our process for managing test kitchen inventory, especially the many, many jars that result from Marisa’s “Food in Jars” kitchen.

In What We’re Loving this week, we sing the praises of the humble but wonderful BLT.

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Episode 248: No-cook pasta sauces, Fajita Vegetables, and Crying in H Mart

In food news this week, are those ugly produce subscription boxes really what they appear to be? At least one small farm thinks not.

In our What’s for Dinner segment, we talk about no-cook pasta sauces.

In our How’d you Make that segment, we’ve got fajita vegetables for you.

We shared our reactions and feelings about the recent New Yorker essay Crying in H Mart.

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Episode 247: Freekah Pilaf with Lamb, Homemade Salsa, and Labor Day Eats

 

Summer salsa ingredients

In food news this week, the BBC wonders if the future of food is in the forgotten crops of the past.

What’s for Dinner? We’re revisiting Reem Kassis’s The Palestinian Table (listen to episode 226 to hear our interview with her) and making freekah pilaf with lamb.

In our How’d You Make That segment, it’s all about using those summer tomatoes in from-scratch salsa.

Happy (almost) Labor Day weekend, everyone! We discuss our own plans for food and fun.

In What We’re Loving this week, it’s Philly Food Works.

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Episode 246: Quick Ragus, Quinoa Pilaf, and Unfancy Food

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.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

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