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.

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

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.

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

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.

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

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.

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

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.

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 The Vermont Non-GMO Cookbook author Tracey Medeiros.

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

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

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!

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

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.

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

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.

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