Episode 256: Mixed Vegetable Saute, Candied Nuts, and Tracey Medeiros

Author Tracey Medeiros

Local farmers and other food artisans are owed money that doesn’t seem to be forthcoming, according to this recent article in the Philadelphia Inquirer. There is a way to help them out. See this Go Fund Me campaign.

In What’s for Dinner this week, we’ve got Mixed Vegetable Sautes.

In How Do You Make That, we’re tackling candied nuts.

Marisa has an interview with author Tracey Medeiros.

And in What We’re Loving, Joy shares her enthusiasm for The Dinner Sisters podcast.

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Episode 254: Chicken Shawarma, Vegan Nacho Cheese, and Winter Squash

In food news this week, we ask a question raised by Bloomberg: Are millennials killing American cheese?

In What’s for Dinner, we’re returning to a favorite recipe: Sam Sifton’s Chicken Shawarma.

In How’d you Make That, Joy walks you through basic vegan nacho cheese. Here’s her Washington Post piece that includes the recipe.

It’s finally winter squash season, and we want to cook them all.

And finally, in What We’re Loving, dates!

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Episode 250: Beans, Fried Rice, and Cooking While Depressed

We love a dried bean.

In food news this week, we learn that Cooking Light magazine as we know it is no more 🙁

In What’s for Dinner this week, we’re making beans.

In our How’d You Make that Segment, we present a fried rice method.

We discussed the issue of making and eating dinner when you are just plain depressed.

And finally, in What We’re Loving, we discuss Philly Bread’s take on the English Muffin.

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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.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on social media @localmouthful and help us spread the word about the show.

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