In food news this week, we discuss The New York Time’s recent decision to put most of its Cooking section content behind a pay wall.
In our What’s for Dinner segment, Joy dishes on a new favorite recipe: Summer Italian Chicken. (Note: Joy de-paleofies this by adding a can of rinsed chick peas and serving it over polenta.)
Marisa is loving a hearty slaw-type salad for this summer’s meals, either as a side or a base for an entree style salad.
Earlier this month, we held a Joy of Cooking themed, Local Mouthful hosted pot luck in Philadelphia for listeners. We had so much fun. And we definitely plan to hold another one again soon. Keep listening for details on how to sign up 🙂
This week in our What We’re Digging segment, we talk about salad chain Sweetgreen.
You know how much we love home cooking, but sometimes dinner gets derailed for us, too. We talked a little about why and how this happens and how to get back on track.
Regular listeners might remember that Joy took the month of January off from drinking alcohol. Well, she never went back. Feeling secure in her new identity as a nondrinker, she launched a new project: Better without Booze.
Cookbook maven extraordinaire Joan Nathan has a new release: King Solomon’s Table. This is an ambitious cookbook that anyone who loves food will want to get their hands on. Marisa and Joy had the chance to meet Joan and to taste some of the recipes in the book at a recent dinner to celebrate the book at Abe Fisher and we tell you all about it.
In Food News this week, NPR’s The Salt blog asks: How organic is your milk? (Hint: Probably not as organic as you think.)
Joy is on a vegan taco kick. She likes to fold beans, greens, avocado, asparagus and all kinds of other vegetables into her tortillas.
We recap our recent grain bowl class at the Philadelphia Free Library. It was so much fun and everyone feasted on grain bowls. Sound like a good night? Come to our salad class on June 20. Mark your calendar.
We talked about some of the season’s new cookbooks that are calling out to us.
And finally, at the market we’re buying spinach. The big kind, not the baby kind.