Episode 176: White Beans, The Great American Bake Off, and Cooking without a Kitchen

We heart the baking show, both the British and American versions!

In the food news, an op-ed in the New York Times urges us to go cold turkey on sugar for a month. Would you do it?

What’s for dinner this week? We’re thinking white beans. In soups, spreads, salads, etc.

Have you guys been watching the Great American Baking Show? We have (and we love it.)

Joy is a bit stressed about the coming weeks because she will need to cook without a kitchen in her new house for a while. (Any tips for her, gang?)

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173: Home Cooking Highlights: 2016 edition

The first order of business in this last episode of the year: The big Cuisinart food processor blade recall. Check if you are affected here and find out how to get a replacement.

Our last episode of the year is one more big ol’ special episode before the year comes to an end. We made our lists and checked them twice–our “Everything I Cooked for Dinner in 2016” lists, that is–and then compared notes. We talk about the stuff we made again and again, the places we looked for recipes, and what we were making when weren’t using recipes.

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172: All Things Instant Pot

You guys asked, and we answered. In this episode we do a deep dive into the appliance of the moment: The Instant Pot.

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Episode 170: Whole Grain Combos, Vegan Eats in Philly, and Niche Food magazines

coverephilwin1617

This week Joy has highlight’s from the brand new issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about Whole Grain combos. (Two grains are better than one.)

Joy reviews the vegan and vegetarian highlights from her vegetarian sister’s recent visit.

We talk about a couple of highly niche food magazines we’re loving lately. Name, Sift and Cure.

We wrap up with a couple of festive topics: holiday drinks and persimmons.

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Episode 166: Tofu, Carbon Steel Skillets, and String Beans

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Controversy over Christopher Kimball and his new magazine, Milk Street.

This week in food news: America’s Test Kitchen Sues Chris Kimball

In our what’s for dinner segment, we’re talking tofu. Joy has her eye on this recipe.

Yogurt is such a go-to snack, but maybe we should consider another high protein, toppable, versatile food instead. (Ricotta)

Cooking with carbon steel–like cast iron but more non-stick. Joy was inspired to give this cookware a go thanks to a story in the new Milk Street magazine.

And finally, at the market this week we are buying up string beans.

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REPEAT: Homemade Pizza, Packing Lunch, Brine Street Picklery

Hi, Listeners!

Marisa has been on book tour; both Joy and Marisa have been sick. We’ll be back with a fresh episode for next week.

We hope you enjoy this encore presentation of an episode we first posted last September. Show notes here.

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148: Fourth of July Cooking

salad
A summery salad

Happy almost Holiday Weekend, everyone!

This episode is dedicated to all things Fourth of July–grilling, picnics, classic sides, refreshing sips, and patriotic cakes.

We also address food safety, which is always important when combining mayo and the hot sun!

Stay cool out there.

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147: Lunch Special!

Seed crackers, beet hummus, veggies
Seed crackers, beet hummus, veggies

Today we present the second in a series of three special episodes dedicated to mealtimes. You may remember the Breakfast Special.

Today? It’s the Lunch Special. We cover, among other things:

  • Other cultures’ lunch traditions versus ours in the USA
  • Lunch at work versus lunch at home
  • Lunches from when we were kids and for kids
  • #notasaddesklunch #never
  • Packing lunch for our husbands
  • Our current favorite lunches
  • Going out to lunch
  • Weekend lunches

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146: Zoodles, Summer Getaways, Jennifer McGruther

 

Author Jennifer McGruther
Author Jennifer McGruther

New food website alert: Extra Crispy

Do you zoodle? (Make “noodles” out of zucchini.) Joy is a big fan.

We catch each other up on our first summer getaways of the season.

Marisa chats with Nourished Kitchen author, Jennifer McGruther

Plus, we share ideas for sour cherry season!

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Episode 137: Breakfast Special!

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One of Marisa’s breakfast bowls.

This episode is a breakfast free-for-all.

We talk, among other things, about:

  • Weekday versus weekend breakfasts
  • Marisa’s obsession with vintage waffle irons
  • Joy’s fast food exemption
  • Eggs, all the ways
  • Oats and oat toppings
  • Joy and Marisa face off over whose whole grain pancakes are hippy-er
  • Joy explains the new system of maple syrup grades
  • Granola and other cereals
  • Smoothies
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