In the food news: Starbucks is intentionally shorting its customers and now they are suing. Read all about it.
Remember how we once told you neither of us has ever made stuffed cabbage? Well, Joy fixed that. She made a terrific version from the excellent cookbook Whole Grains for a New Generation by Liana Krissoff and she shared it with Marisa. We both recommend this recipe to the stuff-cabbage-curious.
We compared notes on cooking from The Indian Family Kitchen by Anjali Pathak, our March Cookbook Club pick. Next up for the Cookbook Club: The Silver Palate Cookbook.
We have Marisa’s interview with the lovely author, food stylist, and TV personality Maureen Petrosky. She keeps her own bees!
At the market we’re stocking on shallots, as usual. We talk about why we love this often overlooked allium.
We love lentils! We talk about 2016’s designation as the “year of the pulses.” We love cooking with dried beans of all kinds, but especially lentils because of their quick cooking, no soaking convenience. Here’s that lentils-and-sausage story (with recipes) Marisa mentioned.
Marisa’s new book, the third in a trilogy on contemporary canning, Naturally Sweet Food in Jars, is now out! This collection focuses on sweetening your preserves with natural sweeteners–not white sugar. Marisa shares her favorite recipes and other inside info about the new book.
Getting the most out of your freezer. Joy and Marisa talk freezer tips, tricks, and best practices.
At the market this week (and in Joy’s case, every week) we’re buying buttermilk. And we tell you all the different ways we use it up.
This week, we chewed over a story from NPR’s The Salt blog that discussed how resistant Americans are to eating less meat. Tell us in the comments: are you trying to eat less meat? If so, why?
Sandwiches for dinner? Why not? We talk about Marisa’s Dad’s “sandwich philosophy” and explore whether or not a dinner centered on sandwiches is sad.
We return to our occasional series on the topic of cooking fats, this time with a focus on coconut oil. We talk about its transition from a nutrition no-no to culinary cure-all. Here’s a link to the blog post we mentioned about a friend of ours who tried out the whole bullet-proof coffee thing.
Joy talks about what she cooks for Easter. Also: Candy.
At the market, we’re scooping up dandelion greens. They are bitter, but also delicious. We love them!
Did you know there could be wood pulp AKA cellulose in your cheese, even if it isn’t on the ingredients list? Bloomberg News tested a bunch of brands and found some pretty disturbing things.
What do Joy and Marisa cook when we are cooking for ourselves–notably when our husbands are away? We tell you in this segment.
Philly area listeners: Are you excited about the about-to-drop spring issue of Edible Philly? Joy and Marisa talk about some of the issue highlights.
We get into out February Local Mouthful Cookbook Club pick: The New Persian Kitchen. We talk over the recipes we made and what we liked best about the book. Were cooking along with us? Share your experience in the comments here.
At the market: We’re buying whole wedges of hard Italian cheeses. No wood pulp for us!
Here’s that New York Times article and recipe concerning out of season tomatoes. It puts forward the idea that local and seasonal is dead. We don’t think so, but we love slow roasted tomatoes just the same.
Marisa and Joy confess that their 2016 meal planning and vegetable consumption has been far from perfect.
Everybody loves peanut butter and neither Joy nor Marisa is any exception. Both favor the “natural” types, sugar free, over the big brand varieties.
We talk about cooking for picky eaters and how we hide things from them.
It’s mid winter, and few vegetables are in season. Sunchokes are among them, and that’s what we talked about this week.
Is souping the new juicing? The New York Times seems to think so. Us? Not so much. We think it’s pretty silly, but still fun to talk about! And here’s that other silly story about the “food” one juice bar owner “eats” in a day.
At the market, we’re buying fennel–a bright spot among seasonal winter ingredients. We cook it, we eat it raw, we sing the praises of its fronds. Marisa is partial to this unusual fennel gratin recipe from Food Network favorite, Ina Garten.