Few simple foods are more vexing to cook than rice for whatever reason. Recently, Marisa tried a new Tiger rice cooker that takes all the guess work out of that job. Joy covets the Instapot, which is a rice cooker/slow cooker/pressure cooker in one. What do you think? Should she get one?
Have you ever been to a food swap? That’s a community event when home cooking fanatics get together to trade some of their stash of good eats for some of yours. Marisa co-organizes one in the Philly area, but if you are interested you can probably find one close to where you are. Find yours (or start one) here.
This episode features an interview with Leanne Brown, whose food-stamp-themed cookbook Good and Cheap has really struck a chord with people in all income brackets. We talked to her at the Philadelphia Free Library’s amazing Culinary Literacy Center.
Finally, we sang the praises of our favorite winter greens.
In advance of every home cook’s favorite holiday, we talked over every aspect of Thanksgiving.
We started, naturally, with planning and strategy–how far out do we start thinking it through? What do we do in advance? What are the key Thanksgiving organization tools?
Appetizers or no appetizers? Should we start with soup? That is the question. One of Joy’s favorite holiday recipes is these Sausage Potato Puffs.
We talked turkey: Both Joy and Marisa ordered their birds via Fair Food Farmstand. (Philly listeners can still pre-order their very own by clicking here.) We also address brining methods (wet or dry?) and whether to roast the turkey whole. One of us stuffs the turkey with stuffing; one of us does not.
In this special episode we set aside our usual format to talk about three recent travel destinations.
Last month, we visited the annual Natural Products Expo East together. Marisa had been before, but it was Joy’s first time to this enormous industry-only trade show. You’ll need to listen to the episode for our specific favorite items there, but here are some of the broad trends we saw there and dissect in this episode:
Gluten free everything (We found one pasta we loved!)
Something we read: is cabbage the new kale? Smoked, fermented, slow cooked, braised, stuffed and salad-ified. We don’t think cabbage was ever out of the limelight in our kitchens.
Tacos are a many splendored thing, and we talked all aspects of the classic: fillings, shells, salads, toppings. Sometimes we make them at home and sometimes we go out to eat them.
The first installment in our new series on cooking fats is dedicated to: Olive oil! Marisa went to a tasting seminar this year and lays down some serious know-how about how to taste and choose the extra-virgin kind. Joy tells you her favorite fancy finishing oil.
Rainbow chard–it’s the vegetable Joy loves but cannot remember how to pronounce! We talk about the key to loving this nutrition powerhouse and all the ways we like to cook chard.
An finally, our echo-y interview with Alexis Siemons. You should go and check out her blog. Do you have a special tea lover in your life? Consider ordering Alexis’ beautiful With Tea journal. It comes wrapped in a vintage handkerchief.
Finally, there’s a fall feeling in the air here in Philadelphia, and today’s episode covers some seasonally appropriate topics. But first, we chat about the fact that recalls on organic food seem to be up, according to this story in the New York Times.
At last, we are ready for some wonderful winter squash!!! We’ve got ideas for hubbard, red kuri, acorn, butternut and our very favorite: delicata. Look how many delicatas Joy bought this Sunday:
We also dusted off our slow cookers, the perfect appliance for many cool-weather classics, like stews. But we use them (Marisa owns four!) for all kinds of things, especially beans, whole chickens, sweet potatoes, chicken thighs, steel cut oats, caramelized onions. We love it all.
Mark Capriotti co-owner of ReAnimator Coffee, tells us all about his business and explains “relationship coffee.”
Finally, Marisa unraveled the alluring mystery of Italian Prune Plums.
And, to clarify something: Joy said “Kenji” had been nipping at Alton Brown’s heels, without explaining who Kenji is. She meant Kenji Alt-Lopez, the brains behind Serious Eats genius series The Food Lab and the forthcoming book by the same name.
Also for those of us living in or visiting Philly: go eat raw oysters at Oyster House. We discovered our new oyster crush there, Sweet Amalias, at a recent event.
By the way, what’s your interest in a Local Mouthful oyster club? Tell us in the comments and if enough of you want to eat oysters with us we just may try to set something up.
Our guest today was Hope Cohen, the host of the new two-minute video series, Crave Philly. Check out the first episode, during which Hope will take you inside Spread Bagelry, a Montreal style bakery in the Rittenhouse Square neighborhood. Follow Hope on twitter and instagram @icravephilly.
We also talked about Hope’s book, Fast, Fresh and Simple. And she gave us a copy to give to one of you! (Thanks, Hope!) Win the book by signing up for our newsletter (see the box in the left sidebar).