Episode 248: No-cook pasta sauces, Fajita Vegetables, and Crying in H Mart

In food news this week, are those ugly produce subscription boxes really what they appear to be? At least one small farm thinks not.

In our What’s for Dinner segment, we talk about no-cook pasta sauces.

In our How’d you Make that segment, we’ve got fajita vegetables for you.

We shared our reactions and feelings about the recent New Yorker essay Crying in H Mart.

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Episode 246: Quick Ragus, Quinoa Pilaf, and Unfancy Food

In food news this week, we talk about an NPR The Salt story that outlines how gut bacteria may impact body weight.

In What’s for Dinner, we explore quick cooking ragus.

In How’d You Make That, Joy outlines her Quinoa technique.

We talk over the pressure we sometimes put on ourselves cooking for guests and the value of letting it be distinctly unfancy.

And in What We’re Loving, there’s a new craft nonalcoholic beer you should check out: Athletic Brewing.

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Episode 244: Tempeh, Nicoise Thanksgiving, and the Alt New Year

In food news this week, we chat about an article sent to us by Local Mouthful listener Kathleen that covers meal kits migrating to grocery stores.

In our What’s for Dinner segment, it’s all about tofu’s less popular but more interesting cousin, tempeh.

Marisa recently hosted a genius summer dinner party that we’ve called Nicoise Thanksgiving.

We explore the question of whether September is the other New Year and talk about some resolutions for the fall.

And in What We’re Loving, we sing the praises of Trader Joe’s Sprouted Organic California Rice.

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Episode 243: Hummus, Date Caramels, and the State of the Summer Kitchen

Food news this week is sad news: Pulitzer winning food critic Jonathan Gold died of pancreatic cancer recently.

In celebration of the publication of Joy’s first piece for the Washington Post’s Voraciously, we revisit a favorite topic: Hummus.

We’ve got an idea for a healthy sweet treat: Date caramels.

We take a moment just to do a mid-summer cooking life check-in. Turns out neither of us is cooking as much as we’d like to be for various reasons.

In what we’re loving, an unexpected pick: Ken’s Steak House Caeser Dressing.

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Episode 238: Chef’d Meal Kits, Cromlets, and Cooking on Vacation.

Edible Philly’s summer issue is here!

In our food news segment, we talk about the redesign of Edible Philly. Check out the new summer issue. Joy’s the editor and Marisa is a contributor. We’re also having a celebratory dinner at Awbury Arboretum. Come hang out!

In our What’s for Dinner segment, Marisa reviews the Weeknight Chicken Pad Thai meal kit from Chef’d.

In our How to Make that segment, Joy tells you about cromlets, a technique she learned on Bon Appetit.

We talk about all the things you should keep in mind when you are preparing to cook at a beach house on vacation.

And finally, in What We’re Loving: smoothies.

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Episode 237: Veggie Burgers, Aldi, and Mujadarrah

 

We like veggie burgers.

In food news this week, we’re still sad about Anthony Bourdain. A lot of the coverage has been excellent, we especially recommend this story that covers mental health and substance abuse in the restaurant world.

In our What’s for Dinner segment we’re talking frozen/prepared veggie burgers.

In our How’d You Make That segment, Marisa tells us all about the lentil and rice pilaf (aka mujadarrah) recipe from The Palestinian Table.

We did a deep dive into the world of Aldi supermarket.

And finally, in What we’re Loving, cashew butter.

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Episode 233: Quesadillas, Salad Dressing, and Sue Miller

In food news this week: The Inquirer recently published an epic piece on the Mexican community of South Philadelphia. It’s part restaurant guide and part commentary on how the community of more than 20,000 Mexicans is endangered by the crackdowns by ICE. 

In our What’s for Dinner segment this week, we’re talking about making quesadillas–with little to no cheese.

Joy got a tip via Instagram about adding nutritional yeast–a lot of nutritional yeast–to salad dressing and she’s running with it. And on the topic of this wonder ingredient, here’s that cashew “cheese” sauce recipe Joy mentioned.

Marisa sits down for an interview with Sue Miller, cheesemaker extraordinaire and co-founder of the cheese buying club, Collective Creamery.

And in What We’re Loving this week, it’s all about pistachio stuffed prunes.

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Episode 229: Fallback Foods, Extra Crispy Veggies, and Food Judging

Extra-crispy roasted broccoli

In food news this week: Blue Apron is heading to retail stores. Story via SpecialtyFoodNews.com.

In our What’s for Dinner segment, we explore our “fallback foods,” those dishes we make when we just don’t know what else to cook.

Joy shares her new technique for extra crispy roasted vegetables.

Marisa describes her recent experience serving as a food judge for the Sofi awards (Sofi stands for specialty outstanding food innovation).

What are we loving this week? White balsamic vinegar.

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Episode 224: Alt Pastas, Tofu Frittata, and Dig Inn

 

Photo courtesy of Dig Inn

Home cooking

In food news this week, we discuss a controversy swirling around a conference we just attended: The International Association of Culinary Professionals presented one of its top cookbook honors to a book co-written by the organizations CEO. The award was rescinded and IACP is rewriting the rules and regs.

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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Episode 222: Cooking with Odds & Ends, Marmalade Nuts, and Cholesterol

We heart Mycopolitan Mushrooms!

In food news this week: Our local butcher start-up Primal Supply is opening a brick and mortar store. They’ve launched a kickstarter to help them build it out–can you help?

And our What’s for Dinner segment we discuss the fine are of cooking with odds and ends to pull a meal together use up the recipe remnants.

In our How’d You Make That segment, Marisa describes her technique for making marmalade nuts.

Joy’s got a health update: Her follow-up blood work is in, and she’s brought her numbers down to an optimal level. Diet is powerful, friends.

What are we loving this week? Mycopolitan mushrooms. Snap them up this Saturday at the final Winterfare Market at the Bok Building if you’re in the Philadelphia area.

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