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 185: Roast Chicken, The Philly Farm & Food Fest, and Louisville

Roast Chicken
Marisa’s roast chicken set up

In food news this week, we talked about a story published at The Ringer about the “Rise and Fall of Food Writing” What irked us most about it is its failure to even mention the very kind of food writing we do–home cooking and recipes!

What’s for dinner? In our kitchens, roast chicken. How do you make yours?

Have you bought your tickets to the Philly Farm & Food Fest on April 8? If not what are you waiting for? Come take in the event and find us to say hi. We’ll both be on hand.

We are both freshly back from a conference in Louisville, KY. And we have some food highlights to share.

And finally, at the Market, Joy is buying ice cream. A lot of ice cream.

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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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Episode 183: Pasta Frittata, Vegetables, and Kitchen Tables

Joy’s leftover pasta frittata

In the food news: Did you just have a feeling that eating more fruits, vegetables boosts psychological well-being in just 2 week? Well, now there’s research to back that common-sense hunch up.

What’s for dinner this week? Leftover pasta frittata.

Picking up on the topic of eating more vegetables, we talked about strategies for eating as many as you can when you’re eating at restaurants.

Joy’s kitchen renovation is provoking deep thoughts on the symbolic meaning of the kitchen table. Julia Child had one, and now Joy wants one too. But can she live without an island? These are big questions.

At the market this week: Unsweetened coconut flakes.

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Episode 182: Broth-y Soups, Papaya Salads, and Potluck Clubs

Marisa’s latest baking find.

In food news this week, we learned that one Whole Foods in New York City now features a vegetable butcher who will slice and dice your produce according to your whims in the store.

Marisa has seen the light about homemade stocks, thanks to some brothy soups she’s been making lately. The stock has been the star of the show!

During her exile from her under-construction kitchen, Joy ate most of the papaya salads at restaurants around Philadelphia and she shares her favorites. (The version at Bottles & Banh Mi was her favorite.)

We are thinking about starting up a potluck club. Are you in the Philly area? Would you want to be a member? Tell us in the comments.

And finally, at the market, we are stocking up on locally grown and milled flour. Specifically Daisy Flour.

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Episode 181: Stromboli, Malted Milk Powder, and Healthy Recipe Makeovers

Today in food news, we keep it local and talk about a new restaurant in Philly, Rooster Soup Company.

In our What’s for Dinner segment we talk about stromboli, both restaurant and homemade.

We talk about the wonderful and versatile ingredient, malted milk powder.

We explore the questionable wisdom of giving classic dishes “healthy” makeovers.

And finally, at the market we found Mini Shokichi Squash.

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Episode 180: Empanadas, Soup Dumplings, Heather Thomason

Primal Supply Meats’ Heather Thomason in her natural environment …

In food news, did you know that Alice Waters and Jacques Pepin kind of hate Top Chef? (We like the show but they make some strong points!)

In our What’s for Dinner segment, this week we’re talking empanadas.

Given it’s the dead of winter, we are trying to eat plenty of soup dumplings. We share our favorite spots to slurp them here in Philly.

We sat down with Heather Thomason of Primal Supply Meats to talk about local meat, butchery, and running an old-fashioned kind of business in the internet age.

At the market this week, we’re buying one of our many favorite winter citrus fruits: grapefruits.

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Episode 179: Cabbage Pad Thai, Feeding New Parents, and Valentine’s Day eats

Valentine’s Day is coming. We suggest a homemade meal–like pizza.

Quick reminder: We’re teaching a cooking class about making soup at the Philadelphia Free Library’s Center for Culinary Literacy on February 22 at 6 pm. Tickets are $15 and you can get them here.

In food news this week we talked about an NPR report that revealed Americans don’t care what scientists think about GMOs.

In our What’s for Dinner segment, Marisa shares a new favorite recipe for cabbage pad thai.

We talked about the kind of things that a good to make for brand new parents and a pretty neat online tool for organizing the process–Meal Train.

Valentine’s Day is coming up next week. What will you be eating?

And finally, at the market we are buying Brussels sprouts.

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