In this freewheeling special episode, we talk about all things 4th of July and al fresco eating. Enjoy!
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.
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.
In food news this week, which grocery store is cheapest and which is the most expensive? Blogger Madeline Tague finds out.
In this week’s What’s for Dinner segment, we talk about easy breezy dips for dinner.
In How’d you Make That? Joy walks you through her recent batch of Purple Carrot inspired vegan meatballs.
We talk about the fun and frustration of cooking through seasonal transitions.
And finally, in What We’re Loving: Silicone lids.
In Food News this week, we talked about the royal wedding cake.
In our What’s for Dinner segment, Joy gives you the straight truth in her review of Trader Joe’s cauliflower gnocchi.
Marisa walks us through her favorite big-batch breakfast casseroles.
We relive all the fun and excitement of our final Joy of Cooking potluck series, which was filmed for TV! (Want to join us next time? Leave a comment to be added to the invite list. This is a separate list from our regular newsletter list, FYI.)
And in our What We’re Loving segment, we tell you all about Food and Ferments.
Today, we break from our usual format to share a full episode dedicated to one of our favorite topics: Meal planning.
We have an interview with Jess Dang, founder of the fabulous Cook Smarts meal planning service.
Also, we have a special gift for you. We made a meal planning workbook for your information and inspiration. Would you like to download this PDF? Join our mailing list to get your free download.
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.
In food news this week, we chew over a recent story from BBC.com about the role food plays in diplomacy.
In our What’s for Dinner segment, we return to Ireland for the scoop on how to make the delicious Irish vegetable soup Marisa enjoyed on vacation. She shares the secret foolproof formula.
The week we have an interview with Sonja Overhiser. You may already be familiar with her and her husband’s popular blog, A Couple Cooks, or their terrific new vegetarian cookbook, Pretty Simple Cooking.
And finally, what are we loving this week? Fantes’ coffee granita.
In food news this week, Eater Philly compiled a list of iconic Philadelphia dishes. Joy and Marisa discuss.
In our What’s for Dinner segment, we return to the important topic of homemade burritos.
Also for dinner recently: Flatbread pizza. It sounds better than saying “cheaters pizza,” which is what you could call it when you substitute packaged naan for a homemade dough but it still tastes good.
Marisa has just returned from a vacation to Ireland, and she shares some of her many glorious food highlights from the trip.
What are we loving this week? Mary Berry’s Classics.
This week in food news, we discuss how tariffs affect farmers, via NPR.
In our What’s for Dinner segment, Marisa talks about the smoked salmon pasta dish she whipped up.
In our How’d You Make That segment, we talk through Baby Bok Choy with Chicken, a recipe from Chinese Soul Food.
We’ve got an interview with Alana Chernila about her book Eating from the Ground Up.
What are we loving this week? Heaven Body Golden Wheat nonalcoholic beer from Wellbeing Brewing.