Episode 196: Burmese Curry, Diet and Cholesterol, and The Joy of Cooking

Now that Joy is a teetotaler, she is eagle eyed for stories about the health consequences of alcohol. Some new research suggests that moderate drinking  may not be healthy after all.

In our What’s for Dinner segment this week, we talk about the Burmese Curry with Okra and Egg recipe from Burma Superstar.

Joy recently got a physical and the cholesterol news is not good. We talk about the mysterious relationship between diet and heart health.

Marisa interviews John Becker and Meghan Scott, part of the team working on the newest edition of The Joy of Cooking.

At the market this week, we are snapping up the summer squash.

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194: Dinner Derailed, Better without Booze, Joan Nathan

In food news this week, we talked about the recent scandal over horse meat that went down in Pittsburgh.

You know how much we love home cooking, but sometimes dinner gets derailed for us, too. We talked a little about why and how this happens and how to get back on track.

Regular listeners might remember that Joy took the month of January off from drinking alcohol. Well, she never went back. Feeling secure in her new identity as a nondrinker, she launched a new project: Better without Booze.

Cookbook maven extraordinaire Joan Nathan has a new release: King Solomon’s Table. This is an ambitious cookbook that anyone who loves food will want to get their hands on. Marisa and Joy had the chance to meet Joan and to taste some of the recipes in the book at a recent dinner to celebrate the book at Abe Fisher and we tell you all about it.

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Episode 192: Miso-glazed Salmon, Smoothie Season, Corn Tortillas

A terrific new cookbook by Melissa Clark. Try the miso-glazed salmon!

In food news this week, we discuss a recent study published in the Journal of Positive Psychology that found people who frequently take a turn at small, creative projects (like cooking and baking!) report feeling more relaxed and happier in their everyday lives.

In our What’s for Dinner segment, we talk about a dynamite recipe for Miso-Glazed Salmon from the new cookbook, Dinner: Changing the Game.

It’s smoothie time! We talk about our favorite combos for this warm-weather staple.

Joy took at class about tortillas from South Philly Barbarco chefs, and she fills Marisa in on how they make their amazing tortillas from local corn.

At the market this week, we’re buying hot house tomatoes!

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Episode 191: Black Rice, Why Names Matter, Cooking Videos

Hummus, according to Marisa

In food news this week, we high five over the fact that Philadelphia chefs and restaurants finally won their fair share of James Beard awards this year. Congrats Stephen Starr, Michael Solomonov, Greg Vernick, and Sam Calagione!

What’s on our dinner tables this week? In Joy’s house, it’s black rice. Here’s a recipe she especially likes that would be a good introduction if you haven’t made it before.

When is a bowl of hummus not hummus? When it doesn’t contain even a single chickpea, at least according to Marisa. Here’s the admittedly tasty sounding not-hummus recipe that got us talking about this.

Do you watch all those short cooking videos on facebook? We do. The thing is, a lot of them just don’t work.

And finally, at the market we are buying pea shoots. So spring-y, fresh, and delicious!

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REPEAT: Birthday Special

In honor of Joy’s and Marisa’s fast-approaching May birthdays, we’ve given ourselves the week off. Enjoy this encore presentation of the Birthday Special we recorded to celebrate last year.

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Episode 190: Bean Salads, Homemade Popcorn, and PF3 Recap

Fresh, hot homemade popcorn!

In food news this week, we enthuse over the fact that the fabulous Headhouse Market will be open year round starting Sunday May 7.

In our “What’s for Dinner” segment we talk about all the ways we make bean salad.

We take a deep dive into the topic of homemade popcorn. (Pretty please stop making the microwavable kind.)

Now that the Philly Farm & Food Fest is over, we talked over some of our favorite tastes of the day, including Jacob’s Raw Kraut and Soom Chocolate Tahini Spread.

At the market this week, we are scooping up baby spinach!

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Episode 188: Freezer Bankruptcy, Easter Treats, and Bowls!

Molly Watson’s new cookbook

A new study from the University of Washington finds that cooking at home is healthier and cheaper than the away-from-home alternatives. (Surprise!)

Joy and Marisa swap ideas about “Freezer Bankruptcy.” Whether this is a good or a bad thing depends on your situation.

Easter is this Sunday. Joy tells you about a few favorite local treats for your Easter basket or table.

We have a conversation with food writer Molly Watson, author of the wonderful new cookbook, Bowls!.

Finally, at the market we are exploring fresh cheeses.

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Episode 187: Homemade burritos, Passover sides, and Carrots

In food news this week, we talked about the shuttering of Lucky Peach magazine.

What’s for dinner? Homemade burritos.

Passover is coming. Marisa tells us about her favorite side dishes.

We have a guest this week–Ann Karlen is with us to give us the inside scoop on this Saturday’s Philly Farm & Food Fest.

At the market, we’re buying carrots lately.

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Episode 186: Unrestricted Dinners, Bagel Thursdays at Essen Bakery, and Baby Kale

Smoked salmon, cream cheese, red onion, and capers on a fresh bagel at Essen Bakery

In food news this week, we discuss a recent NPR’s The Salt piece that addresses the difficulty of shopping for sustainable seafood, even with the help of all those guides.

Next up: Dinner, unrestricted. As Marisa’s husband shifts away from a low-carb eating style, she is free to add some grains glorious grains to their shared dinners.

Joy shares one of her current obsessions: Bagel Thursday at Essen Bakery in South Philly.

We also talk about meatloaf–there’s a new meatloaf cookbook, A Meatloaf in Every Pot, and a whole lot of opinions on the subject of this humble foodstuff. (Here’s a link to Joy’s favorite meatloaf recipe.)

At the market this week, we are buying some baby kale.

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Episode 184: Leftover Pasta, St. Patty’s Day Cooking, Seasoning 101

A good frozen food item, from Ikea

In our Food News segment this week, we talked about this article from the Washington Post that suggests frozen food is a good way to fight food waste. Agree or disagree?

In What’s for Dinner, we share a tip inspired by a facebook comment from fellow food writer Sherri Brooks Vinton turns leftover pasta into something you actually want to eat.

Saint Patty’s day is coming. Marisa shares inspiration from her recent trip to the Emerald Isle to help you plan your menu.

After teaching our soup class at the Philadelphia Free Library, we realized that the use of salt of something new cooks really struggle to figure out. So we bring you this segment: Seasoning 101.

Joy usually passes on packaged or frozen food, but she’s discovered a favorite convenience food while waiting in line at Ikea: gronsaksbullar.

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