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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The food news this week is news about us: We’re going to be at Fantes on December 10 sometime between noon and 3 pm selling books and saying hi. Come see us! You could get some holiday shopping done at the same time.
If you like our podcast, we have another to suggest. Why We Eat What We Eat by Gimlet Creative. We know it’s a sponsored podcast. But guess what? We love it anyway. If you just want to dabble, go with the episodes about kale and pot lucks. Those were our favorites.
This week we taught our sold-out soup class at the Philadelphia Free Library’s Center for Culinary Literacy and for that reason and many others we have soup on the brain. This time, we’re talking about our class as well as how we break out of a soup rut.
In our What We’re Loving segment, we return to the subject of vegan ricotta and other feel-good recipes we are pulling together for our forthcoming Resolution Recipes ebook. (Coming soon!)