Episode 200: Local Mouthful Turns 2

This week, it’s our 100th episode and our second podcast birthday so we’re celebrating with a look back.

We cover what has changed in the last two years of our home cooking and what has stayed the same, our most used cookbooks, and review and update some of our most memorable segments.

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194: Dinner Derailed, Better without Booze, Joan Nathan

In food news this week, we talked about the recent scandal over horse meat that went down in Pittsburgh.

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.

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

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

Hummus, according to Marisa

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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Episode 186: Unrestricted Dinners, Bagel Thursdays at Essen Bakery, and Baby Kale

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 185: Roast Chicken, The Philly Farm & Food Fest, and Louisville

Roast Chicken
Marisa’s roast chicken set up

In food news this week, we talked about a story published at The Ringer about the “Rise and Fall of Food Writing” What irked us most about it is its failure to even mention the very kind of food writing we do–home cooking and recipes!

What’s for dinner? In our kitchens, roast chicken. How do you make yours?

Have you bought your tickets to the Philly Farm & Food Fest on April 8? If not what are you waiting for? Come take in the event and find us to say hi. We’ll both be on hand.

We are both freshly back from a conference in Louisville, KY. And we have some food highlights to share.

And finally, at the Market, Joy is buying ice cream. A lot of ice cream.

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Episode 183: Pasta Frittata, Vegetables, and Kitchen Tables

Joy’s leftover pasta frittata

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 163: Breaded Chicken, Restaurants, Garlic

Quince!
Quince!

A story on the website New Food Economy covered “big food’s” incursion into plant-based foods. Tyson Foods–a major player of the factory farming game–has invested in alt-meat maker Beyond Meat (whose product we talked about back in episode 149

In our what’s for dinner segment, we talk about an all time classic: breaded chicken cutlets.

Dining out–reports from Talula’s Daily, Charlie Was a Sinner, Double Knot, and Mission Taqueria.

We dive deep into the stinking rose–garlic.

At the market this week, we’re buying quince.

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156: Dinner Special!

dinner
A recent dinner at Joy’s: Whole wheat penne with pork rib ragu, green salad, and wine.

Today we’re concluding our series of meal-themed specials with an episode dedicated to dinner.

Did you miss part 1 (breakfast)? Or part 2 (lunch)? You can find those here, and here.

This special episode covers:

  • Go-to dinners
  • Restaurant dinners
  • Family dinners, now and then
  • Having dinner guests
  • When is dinnertime?
  • Tables, dining and coffee
  • Weekend dinners versus weeknight dinners
  • Cooking with others
  • What we drink with dinner
  • Second helpings
  • Doing the dishes

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151: DNC Dining, Going without the Grocery Store, Tomatoes

Local tomatoes are here!
Local tomatoes are here!

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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