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.
In our What’s for Dinner segment, we return to Ireland for the scoop on how to make the delicious Irish vegetable soup Marisa enjoyed on vacation. She shares the secret foolproof formula.
The week we have an interview with Sonja Overhiser. You may already be familiar with her and her husband’s popular blog, A Couple Cooks, or their terrific new vegetarian cookbook, Pretty Simple Cooking.
And finally, what are we loving this week? Fantes’ coffee granita.
In our What’s for Dinner segment, we return to the important topic of homemade burritos.
Also for dinner recently: Flatbread pizza. It sounds better than saying “cheaters pizza,” which is what you could call it when you substitute packaged naan for a homemade dough but it still tastes good.
Marisa has just returned from a vacation to Ireland, and she shares some of her many glorious food highlights from the trip.
In our “What’s for Dinner” segment this week, we’re talking alternative pastas, including those made from chickpea and lentil flours.
In “How’d You Make That?” Joy walks you through cooking up a tofu frittata.
Also related to our recent trip to New York to attend the IACP conference: We got to eat at one of our very favorite fast casual restaurants, Dig Inn. Our veggie-packed meals from Dig Inn helped Marisa cross the finish line for her next book and the both of us power up for the session we led at the conference. We wish this small chain would come to Philly next! On the plus side, we brought home inspiration for our own home cooking.
This week in “What We’re Loving” we sing a love song for split peas.
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