Philly Local Archives - Page 4 of 8

Episode 192: Miso-glazed Salmon, Smoothie Season, Corn Tortillas

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A terrific new cookbook by Melissa Clark. Try the miso-glazed salmon!

In food news this week, we discuss a recent study published in the Journal of Positive Psychology that found people who frequently take a turn at small, creative projects (like cooking and baking!) report feeling more relaxed and happier in their everyday lives.

In our What’s for Dinner segment, we talk about a dynamite recipe for Miso-Glazed Salmon from the new cookbook, Dinner: Changing the Game.

It’s smoothie time! We talk about our favorite combos for this warm-weather staple.

Joy took at class about tortillas from South Philly Barbarco chefs, and she fills Marisa in on how they make their amazing tortillas from local corn.

At the market this week, we’re buying hot house tomatoes!

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Episode 191: Black Rice, Why Names Matter, Cooking Videos

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In food news this week, we high five over the fact that Philadelphia chefs and restaurants finally won their fair share of James Beard awards this year. Congrats Stephen Starr, Michael Solomonov, Greg Vernick, and Sam Calagione!

What’s on our dinner tables this week? In Joy’s house, it’s black rice. Here’s a recipe she especially likes that would be a good introduction if you haven’t made it before.

When is a bowl of hummus not hummus? When it doesn’t contain even a single chickpea, at least according to Marisa. Here’s the admittedly tasty sounding not-hummus recipe that got us talking about this.

Do you watch all those short cooking videos on facebook? We do. The thing is, a lot of them just don’t work.

And finally, at the market we are buying pea shoots. So spring-y, fresh, and delicious!

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REPEAT: Birthday Special

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In honor of Joy’s and Marisa’s fast-approaching May birthdays, we’ve given ourselves the week off. Enjoy this encore presentation of the Birthday Special we recorded to celebrate last year.

Episode 190: Bean Salads, Homemade Popcorn, and PF3 Recap

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In food news this week, we enthuse over the fact that the fabulous Headhouse Market will be open year round starting Sunday May 7.

In our “What’s for Dinner” segment we talk about all the ways we make bean salad.

We take a deep dive into the topic of homemade popcorn. (Pretty please stop making the microwavable kind.)

Now that the Philly Farm & Food Fest is over, we talked over some of our favorite tastes of the day, including Jacob’s Raw Kraut and Soom Chocolate Tahini Spread.

At the market this week, we are scooping up baby spinach!

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Episode 188: Freezer Bankruptcy, Easter Treats, and Bowls!

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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

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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

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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 183: Pasta Frittata, Vegetables, and Kitchen Tables

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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

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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

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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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