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And this week we are buying local peppers and talking about how we love to use them.
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.
We extoll the virtues of a favorite local and strong-tasting fish, bluefish.
For two women who spend so much time in the kitchen, we both have trouble wearing an apron to protect our clothes from spatters, but Marisa recently discovered an apron she wants to wear all the time.
We talk about the pleasures of ice coffee, at home and from shops around Philly.
And at the market this week, we are grabbing all the corn.
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.
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.
The tiny spatulas Joy didn’t know she couldn’t live without
We are suckers for click bait slide shows, like this one from Good Housekeeping that listed the food fad of the year going all the way back to the 70s. We were especially interested in the foods that were faddish the years we were born.
Instead of our usual segment dedicated to what we’ve been cooking lately, we talked about this things we most cooking the most during the summer, when pots of soups are simply unthinkable.
Recently a pair of tiny spatulas changed Joy’s kitchen life quite unexpectedly. So we used it as an excuse to go over all our favorite small but mighty tools.
As recipe developers, we are often cooking for money. We explore how that differs from the reason we got into this line of work in the first place: Cooking for love.
In our At the Market segment, we talked about the good old Italian eggplant.
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Next week, the democratic national convention will descend on Philadelphia. And all the media outlets want to tell visitors where to eat. We talked over The Washington Post’s picks.
In our What’s for Dinner segment we talked about the merits of a classic Italian pairing, pasta and legumes. Joy is a fan of this recipe.
We went out of our usual subject area a bit to discuss the intersection of food and beauty. It isn’t a very far jump from scrutinizing food labels for artificial ingredients to looking at what’s in your shampoos and lotions, too. This discussion was inspired by one of Joy’s new favorite podcasts, Fat Mascara, which is all about beauty products and not about food at all.
We talk a lot about meal planning, but sometimes we don’t make it to the grocery store. What happens then? We share strategies for living off your pantry, fridge, and freezer supplies.
Tomatoes are starting to pop up at our farmers’ markets, and it’s one of the best things about this time of year.
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You may have noticed that so-called “Fast Casual” restaurants are taking over the world … but can you bring the ideas behind them into your home kitchen? We think so. We’ll tell you how.
This week we sing the praises of an often overlooked dessert classic–pudding.
How do you organize your recipes, both the ones you already love and the ones you want to make? We have some strategies we discuss here.
We’re finally breaking into local cucumber season at the farmers’ market. We’ll tell you how we love to use them.
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We discussed the gnocchi in all of its glorious forms. (Joy really likes this ragu over gnocchi.)
To grind or not grind–that is a question we explore on this episode. We talk about when it makes sense to grind your own meat and how to do it even if you don’t own a meat grinder.
Sometimes you host a dinner party at your house; sometimes you take the dinner party on the road. We share strategies for the latter.
Our seasonal ingredient crush of the week is English peas.
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Both of us have our birthdays this week! So we wanted to make a special episode on the theme of food and birthdays.
We cover:
Childhood birthday favorites
All the birthday cakes we’ve ever loved
Celebratory restaurant birthdays
Pot lucks and other homemade birthdays
Take-out birthdays
Birthday dinners for two at home
Food related birthday gifts (For Joy’s cast iron pan birthday story, you need to go listen to episode 127)
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Our story of the week is Farm to Fable from the Tampa Bay Times. We talked about one reporter’s attempt to fact check farm-to-table claims on menus. What she found is disturbing.
We sing the praises of “stuff on toast.” You know, like avocado toast and its less trendy cousins.
Marisa explains the West Coast teriyaki restaurant culture.
We talk about how much a good night’s sleep (or lack thereof) matters to the way you eat.
It’s time to eat as much asparagus as you can–we tell you how.
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.
