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 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 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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Episode 264: Dal Makani, Crisp Topping, and the Soups

Soups is good

Food news of the week: The LA Times is bringing back their stand-alone food section. The editor will be Peter Meehan. It’s the first big move after losing Jonathan Gold. Read all about it.

In our What’s for Dinner segment this week, it’s all about Instant Pot Dal Makani.

In How’d You Make That? Marisa explains crisp topping.

We’re deep into February yet we two soup lovers have made barely any soup this year. What is behind this and what soups will reignite our passion for the stockpot?

And finally, in What We’re Loving, it’s Trader Joe’s Rose Vinaigrette.

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Episode 262: Sesame Chicken, Granola, and Kondo-ing Your Recipes

In food news this week, we talk about an article on Civil Eats, Edible Landscapes Are Un-Lawning America. 

Joy felt called by the universe to make a specific Melissa Clark recipe, Sesame Chicken with Cashews and Dates, from her book Dinner. It was good! You can find the recipe here.

Marisa walks us through her master recipe for granola, which is: 3 cups rolled oats, 1 1/2 cups seeds and nuts. ½ cup sweetener (honey, maple, brown rice syrup, etc) and ¼ cup oil. Pinch of salt and some spices if you’d like. Mix and bake on a parchment lined baking sheet a 300°F/149°C for 25-35 minutes, stirring every ten or so.

Many people are taking a cue from Marie Kondo and tossing belongings that fail to spark joy. We try that out on our recipes and cookbooks.

And what are we loving this week? It’s cashew butter.

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Episode 260: Tuna Melts, Homemade Toffee, and Homecoming Eats

In food news this week, we are devastated by the loss of Capogiro Gelato. Thankfully, we both got our last scoops.

In our “What’s for Dinner” segment, we’re talking about a classic: Tuna melts.

In our “How’d You Make That” segment, Marisa explains her famous homemade toffee that she gives as gifts over the holiday.

We also discussed what we eat, and what we want to eat, when we get home from a trip.

In “What We’re Loving,” this week, it’s cloverleaf rolls, specifically the ones from Artisan Bread in Five Minutes a Day.

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Episode 259: Hanukkah latkes, Last-minute Soup, and Kitchen Losing Streaks

In food news this week, we talk about Whole Food’s 2019 trend predictions.

In What’s for Dinner this week, we’re having giant potato pancakes.

In How’d You Make that, we’re doing last minute soups.

Have you ever had a kitchen losing streak? When everything is wrong? We do.

What are we loving right now? Cranberries, of course.

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Episode 258: Bean & Pasta Soup, Twice Baked Potatoes , and Thanksgiving Recap

In food news this week, we talk about the dire warnings around romaine lettuce thanks to another E. coli outbreak.

What’s for Dinner this week? Bean and past soup. (Yum.)

In How’d you Make that, we talk you through twice baked potatoes.

We recap our Thanksgiving eats. (In case you want to make those sausage bites, here’s the recipe.)

And in What We’re Loving, it’s all about the treasures you find when you clean out your fridge. (Here’s the recipe for Marisa’s sour cherry jam.)

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Episode 248: No-cook pasta sauces, Fajita Vegetables, and Crying in H Mart

In food news this week, are those ugly produce subscription boxes really what they appear to be? At least one small farm thinks not.

In our What’s for Dinner segment, we talk about no-cook pasta sauces.

In our How’d you Make that segment, we’ve got fajita vegetables for you.

We shared our reactions and feelings about the recent New Yorker essay Crying in H Mart.

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