Episode 281: The Best Ribs, Okra, and Dal

Molly Watson’s “Best Ribs Ever”

As Marisa’s maternity leave continues, Molly Watson, writer, cookbook author and editor in chief for Edible Communities, joins as guest co-host!

In food news this week, Joy and Molly discuss a recent Washington Post article concerning the new book, Burn the Ice: Is the Golden Age of Restaurants Over? The book is by Kevin Alexander, known by many as the writer of this now-infamous article.

In our What’s for Dinner segment this week, we’ve got Molly’s terrific Sichuan peppercorn baby back ribs.

In our How’d You Make That segment, we talk about the easiest, least messy way to make slime-free okra that everyone wants to eat.

In our Wildcard segment, we talk about dal. All the different types of dal we love. This is one of them.

In our What We’re Loving Segment, Molly tells us about Mexican chile peanut sauce. And here’s how she makes it:

  1. Toast about 1/2 cup peanuts in a frying pan over medium-high heat—keep swirling the pan once they start to color to last the evenly. Maybe 3 minutes. Put them on a plate to cool.
  2. Put the pan back on the heat. Add about 1/2 cup oil, 1/4 cup sesame seeds, 8 cloves garlic—roughly chopped is fine, 1 chopped onion, and a dozen dried arbol chiles.
  3. Cook until the onion and garlic are soft and the sesame seeds are lightly browned—5 to 10 minutes.
  4. Transfer to a food processor and let cool. Add a tablespoon of cider or red vinegar and a teaspoon of salt. Some oregano is optional, but not my thing.
  5. Puree until smooth. Then add the peanuts and pulse until just barely still a bit chunky.

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Episode 280: Summer Produce, Tea Couscous, Matcha

Matcha is magic!

This week, Joy’s cohost is Alexis Siemons, tea and wellness brand strategist at @teaspoonandpetals. Longtime listeners may remember her from Local Mouthful Episode 112!

In food news this week, we talked about Helen Rosner’s recent New Yorker listicle in which she shared her picks for the 10 best cookbooks of the century so far. Please tell us in the comments about what she got right, wrong, or overlooked!

In our What’s for Dinner segment this week, Alexis is all over that sweet South Jersey high summer produce. Specifically, heirloom tomatoes, peaches, and herbs. It’s kind of a perfect combo when you aren’t into cooking because it’s over 90 degrees again.

In our How’d You Make That? segment, Alexis shares a genius hack for more flavorful couscous: cook it in tea instead of plain old water. Bonus points if you add dried fruit that was plumped up by a soak in some tea.

Because Joy and Alexis are both slightly matcha obsessed, they gabbed about it the whole rest of the episode. Ippodo Tea is Alexis’ recommended source for matcha and matcha-making supplies. Philly area listeners, check out A La Mousse for matcha-flavored desserts. Joy can not recommend it more highly.

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Episode 279: Indian-ish, Magic Shell, and Gardening

Guest host Emily Teel enjoys the berry bonanza in Oregon.

Marisa is on maternity leave so this week’s episode is cohosted by Emily Teel, Food & Drink Editor at the Statesman Journal and a freelance recipe developer in Oregon’s beautiful Willamette Valley. 

In our Food News section, we talk about an Eater feature, The Internet’s Secret Tropical Fruit Stand.

In our What’s for Dinner? segment, we’re talking Spinach and Feta Cooking like Saag Paneer from Priya Krishna’s cookbook Indian (-ish) That other cookbook Joy loves and said she’d link to: The Complete Indian Instant Pot Cookbook by Chandra Ram. Emily loves and recommends Vibrant India as an Indian cookbook.

On our How’d You Make That? segment, Emily walks us through a rainbow of variations on that classic ice cream topping, magic shell. (She started her adventures with this Pure Wow recipe.)

Emily tells us what it was like to move from a house with a concrete lot for a backyard to a place where she has oodles of land to garden her heart out. She talks about what kind of food she’s growing, the resources she’s looked to, and what she’s learning along the way.

And finally, in What We’re Loving, Emily sends a dispatch from the berry paradise that is Oregon.

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Episode 278: Salads, Frittata, and Supermarkets

Shaking Tofu a la Andrea Nguyen

Marisa’s maternity leave has begun! First up in our series of guest co-hosts is Joy’s husband and Local Mouthful audio editor, Dan Call.

In food news this week, we talk about the case of a Florida couple that got an ordinance against front yard vegetable garden overturned. Via NPR’s The Salt.

In our What’s for Dinner segment this week, it’s all about salad. Joy is spending the summer experimenting with salad making and documenting on Instagram with the hashtag #thejoyofsalads. Especially Shaking Tofu from Andrea Nguyen’s Vietnamese Food Any Day.

In our How’d You Make that Segment, Dan walks us through his tried and true frittata making method. (Want a recipe? Here’s one I wrote for the Washington Post. This one is Marisa’s recipe from her new book.) Dan insists a frittata is no a recipe but a set of guidelines.

We also talk about our ongoing quest to find “our” supermarket and the things that make us like or dislike a particular grocery store.

And finally, in What We’re Loving, it’s local grains. Especially Pasta Lab pasta.

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Episode 276: Turkey Tenderloin, Grilled Pizza, and Ethiopian Food

Grilled pizza

In food news: The FDA renders its decision on food expiration date labels. From 50 odd different descriptors, the FDA now recommends “best if used by.” But is it helpful? Story via WaPo.

In our What’s for Dinner segment this week, Marisa is talking turkey: Turkey tenderloin.

In “How’d You Make That?” We’re covering grilled pizza.

We also discuss Ethiopian food, recipes, and restaurants.

Instead of What We’re Loving, Joy is telling you about a kind of ice cream she is definitely not loving: Rolled ice cream.

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Episode 275: Chicken Cutlets, Iced Drinks, Vegetable Cookbooks

In food news this week, we talk about the ups and downs of Philly based Cook + Solo Restaurant Group. They won the James Beard Award for best restaurant of the year (Zahav) but recently shuttered The Rooster.

In our What’s for Dinner segment, it’s all about chicken cutlets.

In How’d You Make That, we’re talking iced drinks.

We also cover some of our favorite vegetable cookbooks.

In What We’re Loving this week, we sing the praises of rhubarb.

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Episode 266: Sweet Potato Tacos, Chicken & Cream Cheese Sandwiches, and How to Reheat Your Food

In food news this week, TheRinger.com asks how NYT Cooking became the best comment section on the internet.

In our What’s for Dinner segment, we’re serving up black bean and sweet potato tacos. (Catch some video of Joy’s taco making methods here.

In our How’d You Make That? segment, Marisa describes a fave from childhood: chicken and cream cheese sandwich spread.

We share our collective wisdom on the best ways to reheat food.

And finally, in What We’re Loving, it’s Trader Joe’s Cinnamon Grams. Yum.

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Episode 265: Stromboli, Drop Biscuits, and Marisa’s Big News

We heart tea

In food news, Canada recently revamped its food guidelines, with a distinctly plant-forward focus … and not everyone was pleased.

What’s for dinner this week? At Joy’s place, it’s stromboli.

In our How’d You Make That segment, Marisa walks us through drop biscuits.

Everyone, sit down. Marisa has news. This summer, she and her husband Scott will welcome twins babies to their family.

In What We’re Loving this week, we talk tea.

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A Local Mouthful Update

Hi friends! You may have noticed that things have been a little quiet around here. We had every intention of picking the show back up with the new year, but life has gotten in our way a bit.

Marisa has been down with a cold since December 30 and Joy has had some family stuff going on that requires the bulk of her attention. We hope to be back with the show by January 23, but we’re not making any promises. Thank you for being so patient with us.

In the meantime, may we suggest that you check out the ebook we published around this time last year? Resolution Recipes is a collection of plant-based, make ahead dishes that will help you eat well in the new year.

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