This week, we chewed over a story from NPR’s The Salt blog that discussed how resistant Americans are to eating less meat. Tell us in the comments: are you trying to eat less meat? If so, why?
Sandwiches for dinner? Why not? We talk about Marisa’s Dad’s “sandwich philosophy” and explore whether or not a dinner centered on sandwiches is sad.
We return to our occasional series on the topic of cooking fats, this time with a focus on coconut oil. We talk about its transition from a nutrition no-no to culinary cure-all. Here’s a link to the blog post we mentioned about a friend of ours who tried out the whole bullet-proof coffee thing.
Joy talks about what she cooks for Easter. Also: Candy.
At the market, we’re scooping up dandelion greens. They are bitter, but also delicious. We love them!
Did you know there could be wood pulp AKA cellulose in your cheese, even if it isn’t on the ingredients list? Bloomberg News tested a bunch of brands and found some pretty disturbing things.
What do Joy and Marisa cook when we are cooking for ourselves–notably when our husbands are away? We tell you in this segment.
Philly area listeners: Are you excited about the about-to-drop spring issue of Edible Philly? Joy and Marisa talk about some of the issue highlights.
We get into out February Local Mouthful Cookbook Club pick: The New Persian Kitchen. We talk over the recipes we made and what we liked best about the book. Were cooking along with us? Share your experience in the comments here.
At the market: We’re buying whole wedges of hard Italian cheeses. No wood pulp for us!
Here’s that New York Times article and recipe concerning out of season tomatoes. It puts forward the idea that local and seasonal is dead. We don’t think so, but we love slow roasted tomatoes just the same.
Marisa and Joy confess that their 2016 meal planning and vegetable consumption has been far from perfect.
Everybody loves peanut butter and neither Joy nor Marisa is any exception. Both favor the “natural” types, sugar free, over the big brand varieties.
We talk about cooking for picky eaters and how we hide things from them.
It’s mid winter, and few vegetables are in season. Sunchokes are among them, and that’s what we talked about this week.
Homemade curry. Joy took a class about Cambodian curry paste and made her own with a mortar and pestle. She talks all about her experience and about the benefits of fresh, homemade curry pastes in general.
Marisa went to New Orleans for the first time–she talks about her food and drink favorites there. She also explains the food company Zatarain’s (who hosted the press trip she was on) influence on the food culture there. She ate at Justin Devillier’s restaurant Le Petite Grocery and had a celebrity sighting there.
Joy interviewed Kristina Erfe Pines about her beautiful new lifestyle magazine, Spoonful. She told us all about the first Spoonful community event that will take place here in Philadelphia. And she teases some topics that readers will see in Spoonful’s summer issue.
What are we buying at the market this week? PA grown Bluefoot mushrooms.
Some restaurants are eliminated tipping. We talk about whether we think this is a good thing or a bad one. We also talk about our own tipping habits and why we have them.
We sing the praises of the frittata, the Italian omelette that is so good at absorbing all your leftovers and get dinner on the table fast.
Our favorite cookware includes pots and pan both cheap and expensive, including Le Creuset, Lodge cast iron, Rachael Ray, and Sitram. We talk about the specific features we look for when shopping. Marisa confesses to a cookware problem.
Joy got an Instant Pot for Christmas, and she shares her first experiences cooking with this multi-cooker. Her favorite so far: chicken stock.
Marisa is struggling with a pesky winter cold, and she and Joy talk about the things they cook and eat when they aren’t feeling well. Of course, soups are discussed. Joy looks forward to making Rotisserie Chicken Ramen from our January book club pick, 101 Easy Asian Recipes.
It’s winter. At the store, we’re buying cabbage. And we’re talking again about the many different ways we like to cook and eat it. Marisa provides Joy some coaching for her first batch of kimchi.