Homemade curry. Joy took a class about Cambodian curry paste and made her own with a mortar and pestle. She talks all about her experience and about the benefits of fresh, homemade curry pastes in general.
Marisa went to New Orleans for the first time–she talks about her food and drink favorites there. She also explains the food company Zatarain’s (who hosted the press trip she was on) influence on the food culture there. She ate at Justin Devillier’s restaurant Le Petite Grocery and had a celebrity sighting there.
Joy interviewed Kristina Erfe Pines about her beautiful new lifestyle magazine, Spoonful. She told us all about the first Spoonful community event that will take place here in Philadelphia. And she teases some topics that readers will see in Spoonful’s summer issue.
What are we buying at the market this week? PA grown Bluefoot mushrooms.
Some restaurants are eliminated tipping. We talk about whether we think this is a good thing or a bad one. We also talk about our own tipping habits and why we have them.
We sing the praises of the frittata, the Italian omelette that is so good at absorbing all your leftovers and get dinner on the table fast.
Our favorite cookware includes pots and pan both cheap and expensive, including Le Creuset, Lodge cast iron, Rachael Ray, and Sitram. We talk about the specific features we look for when shopping. Marisa confesses to a cookware problem.
Joy and Marisa had different takes on all the stories that came out during the blizzard about what to cook on a snow day. They also recapped all the meals they made while snowed in.
Have you seen the recipes for whole roasted cauliflower making the rounds? Marisa tried it out and reported back. Here’s the one from the New York Times she riffed one.
We traded tricks and techniques for making hot chocolate at home and mentioned the good places to get it in Philly.
We got into the nitty gritty about cooking from our first cookbook club book–101 Easy Asian Recipes. We talked about what we made, what worked, what didn’t work, and whether we liked it overall. Did you join us in cooking from it this month? If so tell us in the comments here.
There are plenty of simple ways to use your stash of smoked paprika and we cover a few of them. It’s a good way to bring a grilled flavor to this grill-free time of year.
Joy got an Instant Pot for Christmas, and she shares her first experiences cooking with this multi-cooker. Her favorite so far: chicken stock.
Marisa is struggling with a pesky winter cold, and she and Joy talk about the things they cook and eat when they aren’t feeling well. Of course, soups are discussed. Joy looks forward to making Rotisserie Chicken Ramen from our January book club pick, 101 Easy Asian Recipes.
It’s winter. At the store, we’re buying cabbage. And we’re talking again about the many different ways we like to cook and eat it. Marisa provides Joy some coaching for her first batch of kimchi.
Leftovers are a vexation for some people, but Joy and Marisa know what to do with them. They share their favorite tips to kick your food waste to the curb. One of the best: Make Marisa’s rye crepes and hide those leftovers inside them.
We proudly introduced the Local Mouthful Cookbook Club, and we hope you’ll become a member simply by picking up each month’s chosen book and join our conversation about the book and the recipes. First up: 101 Easy Asian Recipes by Peter Meehan and the Editors of Lucky Peach. We’re going to try to organize a cookbook pot luck as part of the club, so stay tuned for details.
Our seasonal ingredient crush of the moment is pomegranate. Marisa tells us how to pick a good one.
In this extended special episode, Joy and Marisa review all their favorite food things from 2015, including restaurants, recipes, cookbooks, gadgets, blogs and websites, podcasts, and more.
We want you to listen to the episode, so we are not making a list of everything here, although Joy did say she’d provide a link to the Nom Nom Paleo Cracklin’ Chicken recipe, so here you go. If you want more information about anything we talked out, say so in the comments here and we will help you out 🙂
We hope you have an auspicious and delicious New Year! Happy 2016.