In the food news: Starbucks is intentionally shorting its customers and now they are suing. Read all about it.
Remember how we once told you neither of us has ever made stuffed cabbage? Well, Joy fixed that. She made a terrific version from the excellent cookbook Whole Grains for a New Generation by Liana Krissoff and she shared it with Marisa. We both recommend this recipe to the stuff-cabbage-curious.
We compared notes on cooking from The Indian Family Kitchen by Anjali Pathak, our March Cookbook Club pick. Next up for the Cookbook Club: The Silver Palate Cookbook.
We have Marisa’s interview with the lovely author, food stylist, and TV personality Maureen Petrosky. She keeps her own bees!
At the market we’re stocking on shallots, as usual. We talk about why we love this often overlooked allium.
We love lentils! We talk about 2016’s designation as the “year of the pulses.” We love cooking with dried beans of all kinds, but especially lentils because of their quick cooking, no soaking convenience. Here’s that lentils-and-sausage story (with recipes) Marisa mentioned.
Marisa’s new book, the third in a trilogy on contemporary canning, Naturally Sweet Food in Jars, is now out! This collection focuses on sweetening your preserves with natural sweeteners–not white sugar. Marisa shares her favorite recipes and other inside info about the new book.
Getting the most out of your freezer. Joy and Marisa talk freezer tips, tricks, and best practices.
At the market this week (and in Joy’s case, every week) we’re buying buttermilk. And we tell you all the different ways we use it up.
This week, we chewed over a story from NPR’s The Salt blog that discussed how resistant Americans are to eating less meat. Tell us in the comments: are you trying to eat less meat? If so, why?
Sandwiches for dinner? Why not? We talk about Marisa’s Dad’s “sandwich philosophy” and explore whether or not a dinner centered on sandwiches is sad.
We return to our occasional series on the topic of cooking fats, this time with a focus on coconut oil. We talk about its transition from a nutrition no-no to culinary cure-all. Here’s a link to the blog post we mentioned about a friend of ours who tried out the whole bullet-proof coffee thing.
Joy talks about what she cooks for Easter. Also: Candy.
At the market, we’re scooping up dandelion greens. They are bitter, but also delicious. We love them!