Episode 278: Salads, Frittata, and Supermarkets

Shaking Tofu a la Andrea Nguyen

Marisa’s maternity leave has begun! First up in our series of guest co-hosts is Joy’s husband and Local Mouthful audio editor, Dan Call.

In food news this week, we talk about the case of a Florida couple that got an ordinance against front yard vegetable garden overturned. Via NPR’s The Salt.

In our What’s for Dinner segment this week, it’s all about salad. Joy is spending the summer experimenting with salad making and documenting on Instagram with the hashtag #thejoyofsalads. Especially Shaking Tofu from Andrea Nguyen’s Vietnamese Food Any Day.

In our How’d You Make that Segment, Dan walks us through his tried and true frittata making method. (Want a recipe? Here’s one I wrote for the Washington Post. This one is Marisa’s recipe from her new book.) Dan insists a frittata is no a recipe but a set of guidelines.

We also talk about our ongoing quest to find “our” supermarket and the things that make us like or dislike a particular grocery store.

And finally, in What We’re Loving, it’s local grains. Especially Pasta Lab pasta.

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Episode 277: Cauliflower Cakes, French Bread Pizza, and Veal

What’s the deal with veal?

This week, in the food news segment, we’re talking about a disturbing article from Metro UK about the cruel realities of cashew production.

In this week’s What’s For Dinner segment, we’re talking about cauliflower cakes, a recipe I got from the cookbook Vegetables Illustrated, but you can also find it here.

In our How Do You Make That segment, we revisit a childhood / 90s favorite: French bread pizza. LA area listeners, here’s that French bread pizza pop-up I mentioned. Also, the Smitten Kitchen recipe for “Pizza Beans.”

When was the last time you ate veal? If you’re like most Americans, it’s probably been a while if you ever eat it at all. What about cheese? Do you eat cheese? Because veal is a cheese making byproduct and what I learned reporting this article may make you consider buying some from your favorite cheesemaker.

Philly area listeners: Get your veal from Sue Miller at Birchrunville Farm. Find her at the Headhouse, Phoenixville, or Bryn Marr farmers markets.

And finally, in What We’re Love, it’s fresh ricotta. Yum. Marisa’s favorite is from Claudio’s.

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Episode 276: Turkey Tenderloin, Grilled Pizza, and Ethiopian Food

Grilled pizza

In food news: The FDA renders its decision on food expiration date labels. From 50 odd different descriptors, the FDA now recommends “best if used by.” But is it helpful? Story via WaPo.

In our What’s for Dinner segment this week, Marisa is talking turkey: Turkey tenderloin.

In “How’d You Make That?” We’re covering grilled pizza.

We also discuss Ethiopian food, recipes, and restaurants.

Instead of What We’re Loving, Joy is telling you about a kind of ice cream she is definitely not loving: Rolled ice cream.

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Episode 275: Chicken Cutlets, Iced Drinks, Vegetable Cookbooks

In food news this week, we talk about the ups and downs of Philly based Cook + Solo Restaurant Group. They won the James Beard Award for best restaurant of the year (Zahav) but recently shuttered The Rooster.

In our What’s for Dinner segment, it’s all about chicken cutlets.

In How’d You Make That, we’re talking iced drinks.

We also cover some of our favorite vegetable cookbooks.

In What We’re Loving this week, we sing the praises of rhubarb.

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Episode 274: Asparagus Pizza, Quick Pickles, and Chopped Salad

Asparagus Pizza

This week in food news, WaPo has word on a new vegan hot dog!

In our What’s for Dinner segment, we’ve got a spring-y take on pizza: Asparagus and ramp pizza. (Yeah, we know ramps are gone. You can sub garlic scapes or green onions!)

In our How’d You Make That segment, Marisa reviews quick pickles.

We also talk about chopped salads.

In What We’re Loving this week, we’re singing the praises of Starbucks Oatmeal, especially when you’re on the road!

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Episode 272: Rachael Ray, Black Beans, Weight Watchers

All about black beans this week!

In food news this week, Rachael Ray is back with new episodes of 30 Minute Meals.

We’re talking black beans times two: Fiesta black beans from the new Pescan cookbook. Also, Cuban-style Black Beans from Food & Wine. (H/t to The Dinner Sisters.)

Joy brings Marisa up to date on her Weight Watchers experiment.

What are we loving this week? Gold Rings Tortillas.

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Episode 271: Lasagna, Garlicky Bok Choy, and Edible Communities

In food news, a friendly reminder to wash your avocados.

In our What’s for Dinner segment, we extol the virtues of a lasagna recipe that mixes tofu and cheese.

In How’d You Make That, we’ve got garlicky seared baby bok choy.

Joy’s got a new role with Edible Communities, and she’d love you to check out the cookbook club and podcast she’s doing over there.

And in What We’re Loving, Marisa is seriously into her kefir right about now.

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Episode 270: Cod, Garbanzo Beans, and The Food in Jars Kitchen

This week in food news: Some ambitious food banks in Canada are growing produce and farming fish to help feed the hungry.

In our What’s for Dinner segment, we’ve got buttery, lemony cod.

In our How’d You Make That? segment, we’re serving up flavorful garbanzo beans.

Marisa’s new book, The Food in Jars Kitchen, is out now and you should definitely find a copy!

And in What We’re Loving, this week it is sugar snap peas.

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Episode 269: Freezer Pesto, Citrus Syrups, Eating for 3

In food news this week, we’re talking about WeWork’s new co-working space for food start-ups.

In our What’s for Dinner segment, we’re talking about freezer pesto.

In our How’d You Make That segment, it’s all about citrus syrups.

Marisa talks about the fun challenge of eating enough of the right kind of calories for her and the two babies on board.

And finally, in What We’re Loving: Mature spinach!

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Episode 268: Purim, Irish Brown Bread, and WW

In food news this week, Eater.com asks if the meal kit bubble is about to burst.

In our What’s for Dinner segment, Marisa talks about the foods and food traditions of Purim, including the beloved Hamantaschen cookie.

In How’d You Make That? we’ve got Marisa’s version of Irish Brown Bread.

In our Wildcard segment, we’re talking WW (formerly known as Weight Watchers) because Joy is debating re-joining after at least 7 years away from the WW fold.

And finally, in What We’re Loving, it’s applesauce. Homemade applesauce.

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