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.

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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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Episode 240: Tortilla Soup, Chickpea Salad, and the new Trader Joe’s podcast

It’s time for cold brew iced tea

This week, in food news, The Hypocrisy of Eating at Mexican Restaurants, via NPR’s The Salt. 

In our What’s for Dinner Segment, we’ve got tortilla soup.

In How’d You Make That? we’re talking chickpea salad in the style of chicken or tuna salad.

We gave a listen to the Inside Trader Joe’s podcast miniseries and share our differing opinions.

And finally, in What We’re Loving, it’s cold brew iced tea.

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Episode 239: 4th of July Special

In this freewheeling special episode, we talk about all things 4th of July and al fresco eating. Enjoy!

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Episode 238: Chef’d Meal Kits, Cromlets, and Cooking on Vacation.

Edible Philly’s summer issue is here!

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.

And finally, in What We’re Loving: smoothies.

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Episode 237: Veggie Burgers, Aldi, and Mujadarrah

 

We like veggie burgers.

In food news this week, we’re still sad about Anthony Bourdain. A lot of the coverage has been excellent, we especially recommend this story that covers mental health and substance abuse in the restaurant world.

In our What’s for Dinner segment we’re talking frozen/prepared veggie burgers.

In our How’d You Make That segment, Marisa tells us all about the lentil and rice pilaf (aka mujadarrah) recipe from The Palestinian Table.

We did a deep dive into the world of Aldi supermarket.

And finally, in What we’re Loving, cashew butter.

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Episode 236: Dips for Dinner, Vegan Meatballs, and Seasonal Transition

In food news this week, which grocery store is cheapest and which is the most expensive? Blogger Madeline Tague finds out.

In this week’s What’s for Dinner segment, we talk about easy breezy dips for dinner.

In How’d you Make That? Joy walks you through her recent batch of Purple Carrot inspired vegan meatballs.

We talk about the fun and frustration of cooking through seasonal transitions.

And finally, in What We’re Loving: Silicone lids.

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