Episode 247: Freekah Pilaf with Lamb, Homemade Salsa, and Labor Day Eats

 

Summer salsa ingredients

In food news this week, the BBC wonders if the future of food is in the forgotten crops of the past.

What’s for Dinner? We’re revisiting Reem Kassis’s The Palestinian Table (listen to episode 226 to hear our interview with her) and making freekah pilaf with lamb.

In our How’d You Make That segment, it’s all about using those summer tomatoes in from-scratch salsa.

Happy (almost) Labor Day weekend, everyone! We discuss our own plans for food and fun.

In What We’re Loving this week, it’s Philly Food Works.

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Episode 242: Pulled Chicken, Panzanella, and the Fancy Food Show

The Kitchn has rounded up 100 of their favorite groceries and we are here for it.

In our How Do You Make That? segment, Marisa talks you through how to make pulled chicken thighs in the slow cooker or Instant Pot.

What’s For Dinner? Joy suggests a big bowl of panzanella! It’s the perfect thing for hot nights, when you can’t bear to turn on the stove.

Marisa reports back on her trip to the summer Fancy Food Show.

In What We’re Digging, Joy tells us about the Sunbuns from the Lost Bread Co.

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Episode 241: Metropolitan Cafe Pizza, Rosemary Chicken Wings, and Crab Gravy

This week in food news, Honest Tom’s Taco Shop is going vegan. It’s now called Honest Tom’s Plant Based Taco Shop. There was some pushback from the community.

Marisa went to a pizza preview at the Metropolitan Cafe and reports in on what she tasted!

In What’s For Dinner, we talk you through how to make rosemary chicken wings that can either be cooked under the broiler or on the grill.

Joy talks with Adam Erace about his piece in Taste about his family’s tradition of making crab gravy.

Joy has found a winner in her grocery store veggie burger search. The verdict? Amy’s California Style Veggie Burgers are the best!

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Episode 236: Dips for Dinner, Vegan Meatballs, and Seasonal Transition

In food news this week, which grocery store is cheapest and which is the most expensive? Blogger Madeline Tague finds out.

In this week’s What’s for Dinner segment, we talk about easy breezy dips for dinner.

In How’d you Make That? Joy walks you through her recent batch of Purple Carrot inspired vegan meatballs.

We talk about the fun and frustration of cooking through seasonal transitions.

And finally, in What We’re Loving: Silicone lids.

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Episode 235: Cauliflower Gnocchi, Breakfast Casseroles, Potluck Recap

In Food News this week, we talked about the royal wedding cake.

In our What’s for Dinner segment, Joy gives you the straight truth in her review of Trader Joe’s cauliflower gnocchi.

Marisa walks us through her favorite big-batch breakfast casseroles.

We relive all the fun and excitement of our final Joy of Cooking potluck series, which was filmed for TV! (Want to join us next time? Leave a comment to be added to the invite list. This is a separate list from our regular newsletter list, FYI.)

And in our What We’re Loving segment, we tell you all about Food and Ferments.

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Episode 234: Meal Planning Special with Jess Dang of Cooksmarts

Jess Dang, founder of Cook Smarts

Today, we break from our usual format to share a full episode dedicated to one of our favorite topics: Meal planning.

We have an interview with Jess Dang, founder of the fabulous Cook Smarts meal planning service.

Also, we have a special gift for you. We made a meal planning workbook for your information and inspiration. Would you like to download this PDF? Join our mailing list to get your free download.

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Episode 227: Vegan Lasagna, Pickled Onions, The One Bottle Cocktail

Maggie Hoffman, author One Bottle Cocktail

This week in food news, we talk about an article on Mother Nature Network about non-alcoholic cocktails. Joy is interviewed in it!

What’s for dinner? Vegan lasagna from America’s Test Kitchen Vegan for Everybody cookbook.

How do you make quick pickled onions? Marisa walks you through it.

This week, we’ve got an interview with Maggie Hoffman, author of The One Bottle Cocktail.

What we’re loving this week? The Netflix show, Nailed It.

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Episode 225: Cleaning out the Freezer, Vegetable Spreads, and Emotional Labor

One of Joy’s freezer finds (Photo by Marisa)

In food news this week, Bloomberg reports that Walmart is getting into the prepared meals and meal kit biz. We were shocked to learn this stat: 80% of Americans don’t know what they’re having for dinner tonight.

What’s for dinner this week? Whatever we find as we eat down our freezers. It’s time to clean them out.

In our How’d You Make That segment, Marisa shares her technique for making vegetable spreads–a particularly delicious way to eat your veggies.

The emotional labor of running the home kitchen is kinda getting to Joy this week. Do you struggle with this at times, too?

And finally, in what we’re loving, we celebrate Baba’s Brew fizzy camomile-honey kombucha. It’s really good stuff.

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Episode 215: Bye-bye 2017

In our final episode of 2017, we discuss our favorite meals of the past year. Then we look ahead into the misty wilds of 2018 and say our home cooking resolutions.

Thank you all for listening and commenting! Philly listeners, we enjoyed meeting you at our classes and potlucks. We love our listeners and hope you have the happiest of holidays. See you next year.

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195: Tofu, Party Menus, and Podcast News

In food news this week: New research out of the University of Copenhagen and University of Reading suggests the way we evaluate the nutritional content of food is all wrong. The study was just published in the American Journal of Clinical Nutrition.

For dinner this week, we’re cooking up baked marinated tofu.

We’re doing a little housekeeping with a round of updates about this very podcast. We’re taking a summer vacation …. Kind of.  The show will be on an every-other-week schedule till after labor day

That’s because behind the scenes we’re working on something pretty special–more food content from our hearts to your ears. We have ambitious, friends. If you are listening it’s probably because you like this show. We really appreciate your listening and subscribing to the podcast. But if you want to help our project grow there are a couple of things we’d like to ask you to do:

  1. Tell a friend. Word of mouth is the way podcast audiences grow. Do you know another home cooking fan who you think would like Local Mouthful? Tell them about the show, in person, in an email or text, or on social media. A lot people tell us they pick up tips they use in their kitchens–tell a friend what you learned. If they don’t know how to subscribe to podcasts, show them
  2. Leave us a review on iTunes (or wherever you get the podcast from). Not only do these reviews help other listeners find us, we read them and that makes us feel good. 

We talked over good party menus to feed a crowd and our favorite entertaining themes and recipes.

And finally at the market, we are buying cucumbers.

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