Episode 207: Bean Soups, Hardena, Cooking Ahead

Mmmmm …. Muesli

Did you guys know that Oliver Garden does a crazy promotion this time of year? Joy and Marisa discuss the relative merits of the chain restaurant’s “Unlimited Pasta Pass.”

In our What’s for Dinner segment, we’re talking about simple bean soups.

Joy and Marisa have lunch together at the recently refreshed Hardena, a classic Indonesian restaurant in South Philly.

We talk strategies for that all important home cooking habit: Cooking once and eating two or three times.

What we’re loving this week? Muesli.

Bonus link: Funny song parody “My Wife’s on a Healthy Diet.”

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Episode 206: One-pot Pasta, When to Splurge, Here Come the Holidays

Marisa’s tomato jam is a treasure.

 

This week in food news, an unsettling new study. Only 10% of Americans like to cook.

In our What’s for Dinner segment–the allure of one-pot pastas. (Joy thinks this was the recipe that started the craze.)

So let’s say you are trying to beat your cholesterol into submission by passing on saturated fats. How do you decide when to splurge? This is a hard question.

Yes, it’s still hot outside. But no it is not too soon to start planning for the holiday seasons. In fact, there are things you could start making ahead … right now.

What are we loving this week? Marisa’s marvelous tomato jam.

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Episode 204: Turkey Soup, Shopping for Spices, and Recipes that Disappoint

In food news this week, we learned that there is a brand new category of chocolate: ruby chocolate.

What’s for dinner this week? In Marisa’s kitchen, it’s turkey soup.

Joy and Marisa don’t buy all their spices at good gourmet spice purveyors. So where do they shop?

We talk at some length about the heartbreak of well-reviewed recipes that disappoint.

What are we loving this week? Golden raisins, the gateway raisin.

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Episode 169: Choosing Sides, Dish Drainers, and Holiday Food Traditions

choosing-sides

We just didn’t feel like talking about the news this time, so we talked about one of our favorite cookbooks by Tara Mataraza Desmond, Choosing Sides.

Then we discussed those ever-more-frequent times when we eat dinner for breakfast.

We talked about the role of a dish drainer in the kitchen. (Or not, Joy doesn’t have one; Marisa is devoted to hers.)

We did a segment on holiday food traditions, including Joy’s mom’s intergenerational nut bread. (Recipe follows)

At the market, we are buying celery.

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Nut Bread

Recipe courtesy of Joy’s mom, Judy Manning

Makes five 3-by-5 inch mini-loaves

1¼ cups whole milk

1 cup sugar

1 egg, beaten

3 tablespoons vegetable oil

2½ cups all-purpose flour

3½ teaspoons baking powder

1 teaspoon salt

1 cup walnuts, coarsely chopped

 

Preheat the oven to 350°. Coat five 3-by-5 inch loaf pans with oil or nonstick cooking spray.

In a large mixing bowl, combine the milk, sugar, egg, and vegetable oil. Stir well to blend. In a separate mixing bowl, combine the flour, baking powder, and salt and whisk well.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the nuts, and then divide evenly among the prepared baking pans.

Transfer to the oven and bake until the loaves are light golden brown on top and a toothpick comes out clean when inserted in the center, about 20 to 30 minutes.

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168: Barbecue Styles, Impulse Buys, Emotional Eating

screen-shot-2016-11-22-at-9-23-59-am

In food news this week, we talk about a piece that Joy wrote for the Philadelphia Inquirer on the intersection of food and science.

In our what’s for dinner segment, we talked about regional barbecue styles and sauces and some tips for making barbecue inside during the winter months.

Do you succumb to impulse buys at the supermarket? Do you diverge from your list? Do use a list? We talk about why we pick up unplanned items and how to combat it.

Emotional eating. In the wake of the election, some people can’t eat because of the stress. Others turn to food for comfort. We talk about the role of emotional eating and how we try to keep it in check.

At the market this week, we’re buying sweet potatoes.

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Episode 165: Parmesan casseroles, Election Night Eats, and “Stuff Every Cook Should Know”

Joy's new book--a great gift!
Joy’s new book–a great gift!

This week in food news: The Funfetti Explosion (a topic near and dear to Marisa’s heart.)

What is for dinner? One night recently at Joy’s place it was Cauliflower Parmesan. And wow was it delicious.

We are less than one week out from election night. Marisa is having a pot luck (she’s thinking mac-n-cheese might be comforting enough for the occasion). Joy is in favor of sparkling wine. Too much sparkling wine. (What will you guys be eating/drinking? Tell us in the comments here.)

Joy’s latest book is now out: Stuff Every Cook Should Know. We think it’s the ideal stocking stuffer for people just starting to cook, whether they are recent college grads or people further along in their lives just now getting into the home kitchen.

This week at the market, we’re hitting up Mancuso’s Cheese Shop in South Philly for Italian specialities and fresh ricotta and mozzarella.

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Episode 163: Breaded Chicken, Restaurants, Garlic

Quince!
Quince!

A story on the website New Food Economy covered “big food’s” incursion into plant-based foods. Tyson Foods–a major player of the factory farming game–has invested in alt-meat maker Beyond Meat (whose product we talked about back in episode 149

In our what’s for dinner segment, we talk about an all time classic: breaded chicken cutlets.

Dining out–reports from Talula’s Daily, Charlie Was a Sinner, Double Knot, and Mission Taqueria.

We dive deep into the stinking rose–garlic.

At the market this week, we’re buying quince.

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Episode 162: How to Define Healthy, Sheet-pan Meals, and Doing the Dishes

Marisa's sheet pan dinner
Marisa’s sheet pan dinner

In food news this week, we talked about the FDA’s plan to redefine the word “healthy” on food labels.

Marisa is the master of the quick and easy sheet pan supper, and she shares some ideas and tips.

Washing the dishes–do you love it or hate it? We discuss methods and philosophies about this everyday chore.

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Episode 159: Welcome Autumn Special!

We decided to welcome the new season with a whole episode dedicated to all our favorite food fall things.

Tell us your seasonal favorites in the comments.

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Episode 119: Casseroles, Edible Gifts, Holiday Drinks

Marisa’s Tomato Jam from Three Springs Fruit Farm is just one suggestion from this episode’s gift guide. Photo courtesy of Albert Yee.

Chris Kimball is out at Cook’s Illustrated and Dana Cowin has moved on from Food & Wine. We try to make sense of these seismic shifts in food media.

We also talk over the topic of classic casseroles. You don’t actually need a can of condensed soup to make one!

Here are our picks for our favorite store-bought edible holiday gifts:

We also chat about our favorite festive holiday drinks.

Marisa schools Joy about Fromage Blanc.

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