Episode 257: Rice Paper Rolls, Sheet Pan Kale, Cookbooks for Thanksgiving

In food news, Joy tells you about her upcoming food writing course.

In what’s for dinner, we cover rice paper rolls.

In how’d you make that, it’s sheet pan kale and tomatoes.

We share some of our favorite cookbook titles to help you plan Thanksgiving.

And in what we’re loving this week, it’s fish sauce.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 251: Soup, Sunflower Seed Butter, and Liana Ottaviani

 

It’s soup season!

In food news this week, we’ve got a preview of the fall issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about all the soups we can’t wait to make this fall.

In our “How’d You Make That?” segment, Marisa walks us through DIY sunflower seed butter.

We visited Liana Ottaviani, manager of Fantes Kitchen Shop, and she shows us how she makes her family’s “red gravy.”

And in What We’re Loving this week, it’s sticky toffee pudding.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 249: Stuffed Eggplant, Poached Eggs, and Test Kitchen Inventory

Eggs, ready for poaching

In food news this week, the BBC covers the a recent controversy over Jamie Oliver’s recipe over “Jerk Rice”

What’s for dinner? Joy is revisiting The Indian Family Kitchen, a cookbook we first discussed in episode 135.

In How’d You Make That, we return to the topic of poached eggs. (We wanted to share that poached egg video with you, but we couldn’t find it. Here are other videos in that series.)

We talk about our process for managing test kitchen inventory, especially the many, many jars that result from Marisa’s “Food in Jars” kitchen.

In What We’re Loving this week, we sing the praises of the humble but wonderful BLT.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 248: No-cook pasta sauces, Fajita Vegetables, and Crying in H Mart

In food news this week, are those ugly produce subscription boxes really what they appear to be? At least one small farm thinks not.

In our What’s for Dinner segment, we talk about no-cook pasta sauces.

In our How’d you Make that segment, we’ve got fajita vegetables for you.

We shared our reactions and feelings about the recent New Yorker essay Crying in H Mart.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 246: Quick Ragus, Quinoa Pilaf, and Unfancy Food

In food news this week, we talk about an NPR The Salt story that outlines how gut bacteria may impact body weight.

In What’s for Dinner, we explore quick cooking ragus.

In How’d You Make That, Joy outlines her Quinoa technique.

We talk over the pressure we sometimes put on ourselves cooking for guests and the value of letting it be distinctly unfancy.

And in What We’re Loving, there’s a new craft nonalcoholic beer you should check out: Athletic Brewing.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 245: Teriyaki Chicken, Mustardy Salmon Cakes, Summer Canning

Marisa has some ideas for what you could can this week. These are peaches.

In food news this week, we read the story of the very narrow way Texas defines a pickle.

In our What’s for Dinner segment, we talk teriyaki.

In our How’d You Make That segment, Joy walks you through mustardy salmon cakes.

It’s high summer and that means it’s time to can! Marisa suggests some preservation projects.

What are we loving this week? Nathan Miller Chocolate 55% Buttermilk Chocolate.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 244: Tempeh, Nicoise Thanksgiving, and the Alt New Year

In food news this week, we chat about an article sent to us by Local Mouthful listener Kathleen that covers meal kits migrating to grocery stores.

In our What’s for Dinner segment, it’s all about tofu’s less popular but more interesting cousin, tempeh.

Marisa recently hosted a genius summer dinner party that we’ve called Nicoise Thanksgiving.

We explore the question of whether September is the other New Year and talk about some resolutions for the fall.

And in What We’re Loving, we sing the praises of Trader Joe’s Sprouted Organic California Rice.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 243: Hummus, Date Caramels, and the State of the Summer Kitchen

Food news this week is sad news: Pulitzer winning food critic Jonathan Gold died of pancreatic cancer recently.

In celebration of the publication of Joy’s first piece for the Washington Post’s Voraciously, we revisit a favorite topic: Hummus.

We’ve got an idea for a healthy sweet treat: Date caramels.

We take a moment just to do a mid-summer cooking life check-in. Turns out neither of us is cooking as much as we’d like to be for various reasons.

In what we’re loving, an unexpected pick: Ken’s Steak House Caeser Dressing.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 240: Tortilla Soup, Chickpea Salad, and the new Trader Joe’s podcast

It’s time for cold brew iced tea

This week, in food news, The Hypocrisy of Eating at Mexican Restaurants, via NPR’s The Salt. 

In our What’s for Dinner Segment, we’ve got tortilla soup.

In How’d You Make That? we’re talking chickpea salad in the style of chicken or tuna salad.

We gave a listen to the Inside Trader Joe’s podcast miniseries and share our differing opinions.

And finally, in What We’re Loving, it’s cold brew iced tea.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us:

Episode 239: 4th of July Special

In this freewheeling special episode, we talk about all things 4th of July and al fresco eating. Enjoy!

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Please follow and like us: