In our “What’s for Dinner” segment this week, we’re talking alternative pastas, including those made from chickpea and lentil flours.
In “How’d You Make That?” Joy walks you through cooking up a tofu frittata.
Also related to our recent trip to New York to attend the IACP conference: We got to eat at one of our very favorite fast casual restaurants, Dig Inn. Our veggie-packed meals from Dig Inn helped Marisa cross the finish line for her next book and the both of us power up for the session we led at the conference. We wish this small chain would come to Philly next! On the plus side, we brought home inspiration for our own home cooking.
This week in “What We’re Loving” we sing a love song for split peas.
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The food news this week is news about us: We’re going to be at Fantes on December 10 sometime between noon and 3 pm selling books and saying hi. Come see us! You could get some holiday shopping done at the same time.
If you like our podcast, we have another to suggest. Why We Eat What We Eat by Gimlet Creative. We know it’s a sponsored podcast. But guess what? We love it anyway. If you just want to dabble, go with the episodes about kale and pot lucks. Those were our favorites.
This week we taught our sold-out soup class at the Philadelphia Free Library’s Center for Culinary Literacy and for that reason and many others we have soup on the brain. This time, we’re talking about our class as well as how we break out of a soup rut.
In our What We’re Loving segment, we return to the subject of vegan ricotta and other feel-good recipes we are pulling together for our forthcoming Resolution Recipes ebook. (Coming soon!)
Joy has been experimenting with different (read: easier) ways to make the incredible, smooth, creamy, dreamy hummus from the Zahav: A World of Israeli Cooking cookbook. Her latest tweak involves the Instant Pot.
As the cold weather descends (which it did very suddenly in Philadelphia), local salad greens typically become a memory. But some local farms are usual greenhouses to produce wonderful, salad friendly produce well into the off season. Joy and Marisa tell you where you can find it at our local markets.
How do you reverse engineer a restaurant dish? Joy and Marisa share their typical process.
At her sister’s urging, Joy found herself cooking from the pages of O Magazine … and everyone really liked the mushroom po’ boy sandwiches that resulted.
Field Roast, the grain meat purveyor known for its delicious faux sausages, has a new cookbook. We read it, but we haven’t cooked from it — yet.
It has now been six month since Joy was diagnosed with high cholesterol. And sometimes she gets so angry at healthy food she wants to throw it against the wall. Is there a happy medium that can be heart-healthy?
What are we loving this week? Marisa is all about pre-ground coffee–for some very persuasive reasons.
This week in food news, we take a look Bloomberg News’ recent story and infographic about how American food preferences have changed over the decades. One interesting tidbit is that coffee consumption peaked in the 1960s and never rebounded. Check the whole thing out right here.
What’s for dinner this week? Whole chicken in the Instant Pot. We love this method that leaves you with juicy flavorful meat (perfect for soups, stews, sandwiches and salads) and, even better, the richest chicken stock we’ve ever made. (If you want more of our Instant Pot tips and tricks check out special episode 172.)
We ask ourselves a big question–what makes something dinner? Is a sandwich dinner? What about sushi? How many elements do you need for something to be dinner? Is dinner for yourself different than what you’d consider dinner to serve to a guest?
Recently Joy and Marisa took a vegan cheese making class at Miss Rachel’s Pantry. We learned how to make dairy-free chevre, mozzarella, and an astonishingly simple (but delicious) ricotta. Not only did we have the chance to learn and practice new cooking skills, we had so much fun at Miss Rachel’s charming cooking and eating space.