In this freewheeling special episode, we talk about all things 4th of July and al fresco eating. Enjoy!
In our food news segment, we talk about the redesign of Edible Philly. Check out the new summer issue. Joy’s the editor and Marisa is a contributor. We’re also having a celebratory dinner at Awbury Arboretum. Come hang out!
In our What’s for Dinner segment, Marisa reviews the Weeknight Chicken Pad Thai meal kit from Chef’d.
In our How to Make that segment, Joy tells you about cromlets, a technique she learned on Bon Appetit.
We talk about all the things you should keep in mind when you are preparing to cook at a beach house on vacation.
And finally, in What We’re Loving: smoothies.
In food news this week, we’re still sad about Anthony Bourdain. A lot of the coverage has been excellent, we especially recommend this story that covers mental health and substance abuse in the restaurant world.
In our What’s for Dinner segment we’re talking frozen/prepared veggie burgers.
In our How’d You Make That segment, Marisa tells us all about the lentil and rice pilaf (aka mujadarrah) recipe from The Palestinian Table.
We did a deep dive into the world of Aldi supermarket.
And finally, in What we’re Loving, cashew butter.
In food news this week: The Inquirer recently published an epic piece on the Mexican community of South Philadelphia. It’s part restaurant guide and part commentary on how the community of more than 20,000 Mexicans is endangered by the crackdowns by ICE.
In our What’s for Dinner segment this week, we’re talking about making quesadillas–with little to no cheese.
Joy got a tip via Instagram about adding nutritional yeast–a lot of nutritional yeast–to salad dressing and she’s running with it. And on the topic of this wonder ingredient, here’s that cashew “cheese” sauce recipe Joy mentioned.
Marisa sits down for an interview with Sue Miller, cheesemaker extraordinaire and co-founder of the cheese buying club, Collective Creamery.
And in What We’re Loving this week, it’s all about pistachio stuffed prunes.
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.
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.
In food this week news, Disney is trying to add vegetarian options.
What’s for dinner this week? Marisa is loving the simple vegetable side dishes from Alana Chernila’s new book, Eating from the Ground Up.
In our How’d You Make That segment, we talk you through our favorite sauce of the moment: Chimichurri.
And finally, in What We’re Loving, Joy talks about Whole Food’s 365 Brand Woven Wheat crackers.
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.
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.
In Food News this week, we talked about the mainstreaming of nonalcoholic drinks at restaurants and bars. See this recent story on Thrillist.
In our What’s For Dinner segment, we’re dishing up baked flautas. These baked flautas.
Marisa walks us through her favorite technique for making restaurant-style seared broccoli at home.
Joy, who once cooked practically every night with a glass of wine, just celebrated her one year anniversary of breaking up with alcohol.
What we’re loving this week–Waterloo Sparkling Water.