Episode 269: Freezer Pesto, Citrus Syrups, Eating for 3

In food news this week, we’re talking about WeWork’s new co-working space for food start-ups.

In our What’s for Dinner segment, we’re talking about freezer pesto.

In our How’d You Make That segment, it’s all about citrus syrups.

Marisa talks about the fun challenge of eating enough of the right kind of calories for her and the two babies on board.

And finally, in What We’re Loving: Mature spinach!

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Episode 267: Braised Chicken, Roasted Lemon Relish, and Treats for the Freezer

This week in Food News, we talk about a story in the Washington Post that asks, “Why did the food media ignore the best selling cookbook of 2018?

In our What’s For Dinner segment, Marisa talks through the recipe for braised chicken, green peppers, onions and tomatoes that she made recently. It’s one her mom used to make and tasted like childhood to her.

In How’d You Make That, Joy shares a roasted lemon relish she made recently as a way of using up some organic lemons that were going south.

Then we talked about making treats and other kitchen staples to stock the freezer.

Finally, in What We’re Loving, it’s all about ranch dressing.

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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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