Episode 232: Irish Vegetable Soups, Frosty Coffee, and Sonja Overhiser

In food news this week, we chew over a recent story from BBC.com about the role food plays in diplomacy.

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.

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Episode 231: Homemade Burritos, Flatbread Pizza, Ireland

Flatbread aka “Cheaters” Pizza

In food news this week, Eater Philly compiled a list of iconic Philadelphia dishes. Joy and Marisa discuss.

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.

What are we loving this week? Mary Berry’s Classics.

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Episode 230: Smoked Salmon Pasta, Chinese Soul Food, and Alana Chernila

Today’s guest, Alana Chernila

This week in food news, we discuss how tariffs affect farmers, via NPR.

In our What’s for Dinner segment, Marisa talks about the smoked salmon pasta dish she whipped up.

In our How’d You Make That segment, we talk through Baby Bok Choy with Chicken, a recipe from Chinese Soul Food.

We’ve got an interview with Alana Chernila about her book Eating from the Ground Up.

What are we loving this week? Heaven Body Golden Wheat nonalcoholic beer from Wellbeing Brewing.

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Episode 229: Fallback Foods, Extra Crispy Veggies, and Food Judging

Extra-crispy roasted broccoli

In food news this week: Blue Apron is heading to retail stores. Story via SpecialtyFoodNews.com.

In our What’s for Dinner segment, we explore our “fallback foods,” those dishes we make when we just don’t know what else to cook.

Joy shares her new technique for extra crispy roasted vegetables.

Marisa describes her recent experience serving as a food judge for the Sofi awards (Sofi stands for specialty outstanding food innovation).

What are we loving this week? White balsamic vinegar.

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Episode 228: Side Dish Kits, Seafood Cakes, Potluck Pick

In this lengthy Grubstreet piece, Mark Bittman and David L. Katz answer every food question the readers and editors of Grub Street could think of.

What’s for dinner this week? Urban Roots side dish kits.

In our How’d You Make That segment, Marisa and Joy talk over the fine art of fishcakes.

We’ve chosen a theme for the next year of Local Mouthful Cookbook Club Potlucks: The books of Deborah Madison.

As for what we’re loving: It’s dish gloves.

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Episode 223: Simple Soups, Hummus Toppings, Mid-Winter Cooking

Not Joy, not Marisa, not soup. But we like this sweat shirt.

What’s cooking in this episode?

In food news this week, we recap a New York Times story about how a drought in India, which happens to be the largest chickpea producer in the world, is affecting hummus prices in Britain and potentially elsewhere.

In our What’s for Dinner segment, we’re talking through our recent simple soups and wondering where you get your soup making inspiration.

We talk you through how to make toppings to crown your hummus and why you’d ever want to do such a thing.

In the Mid-Atlantic region at least, the local produce situation is grim. It is the deep dead of winter, after all. We talk about some of the ways we try to sidestep a seasonal cooking slump.

And in What We’re Loving, Marisa gives a seal of approval to West End Cuisine Mediterranean style chicken skewers from Costco. 

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Episode 222: Cooking with Odds & Ends, Marmalade Nuts, and Cholesterol

We heart Mycopolitan Mushrooms!

In food news this week: Our local butcher start-up Primal Supply is opening a brick and mortar store. They’ve launched a kickstarter to help them build it out–can you help?

And our What’s for Dinner segment we discuss the fine are of cooking with odds and ends to pull a meal together use up the recipe remnants.

In our How’d You Make That segment, Marisa describes her technique for making marmalade nuts.

Joy’s got a health update: Her follow-up blood work is in, and she’s brought her numbers down to an optimal level. Diet is powerful, friends.

What are we loving this week? Mycopolitan mushrooms. Snap them up this Saturday at the final Winterfare Market at the Bok Building if you’re in the Philadelphia area.

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Episode 220: Pork Tenderloin, Roasted Gnocchi, Our 3rd Joy of Cooking Potluck

Brownies Cockaigne from the Joy of Cooking for our potluck.

Is seaweed the next big thing in sustainable food? Civil Eats thinks it might be. We’re all for this trend–we love to use seaweed in our own kitchens. What do you think?

In our What’s for Dinner Segment this week, we’re rediscovering pork tenderloin.

Thanks to listener suggestions from Megan and Corisa, Joy gave roasted gnocchi a try and walks you through how she made it.

We recap our third Joy of Cooking potluck, reviewing what everyone made as well as we made ourselves.

In our What We’re Loving segment–we give you maple cream! Here’s the Food in Jars tutorial on how to make your own.

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Episode 219: Farro Casserole, Banana Bread, and Recipe Writing Pitfalls

In food news this week, Saveur has laid off a number of staffers, including editor-in-chief Adam Sachs.

In our What’s for Dinner segment, Marisa talks about farro casserole.

Joy tried out King Arthur Flour’s recipe of the year–whole grain banana bread. 

We talk about the dark side of recipes development: When recipes go awry.

And this week, we are loving sprouted wheat english muffins.

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Episode 217: Purple Carrot, Scrambled Eggs, Out of Season Produce

Sorry, salad lovers: Romaine lettuce is suspected in an e.coli outbreak. Follow up note: Joy’s composting service says you CAN compost suspected vegetables. The composting process kills the bacteria.

In our newish How Do You Make That segment, we talk about different approaches to the common scrambled egg.

Joy tells all about her Purple Carrot experience–the good (delicious food), the bad (missing ingredients), and the ugly (packaging overload).

It’s the dead of winter. Also known as the time to embrace those nonlocal, out-of-season produce options. Because we still need to eat our vegetables.

What are we loving this week? Joy and Marisa are all about the bagged mini avocados we’ve seen around at groceries including Acme and Trader Joe’s.

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