Episode 144: Intentional Leftovers, Picnics, and Cookbook Club Changes

A dish of leftover roasted cauliflower with yogurt and toasted cashews.
Repurposed cauliflower leftovers.

For our food news segment, we talked about this piece that ran in the LA Times recently, about recipe testing, test kitchens, and all those recipes floating out there on the internet.

We talked about the art of intentional leftovers. This can be as simple as a pot of soup designed to last a couple of nights, or those nights when you cook some elements that will get transformed in future meals.

With summer nearly here, we shared our picnic tips and confessed that we fantasize about picnicking more often than we actually picnic.

At the start of the year we launched a Cookbook Club and after nearly six months in, we’ve discovered that one book a month is too much for us. From here on out, we’re going to feature one book every two months. This leaves us with just three books left for 2016, which will be My Kitchen in Rome (summer), Vegetable Literacy (fall), Choosing Sides (holidays).

Finally, we talked about strawberries (which are finally in season) and shared some of our favorite things to do with the sweet berries.

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