Local Mouthful

Episode 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists

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This week, in food news, when did following recipes become a personal failure? By culinary historian Laura Shaprio?

In this week’s What’s for Dinner? segment, we’ve got Rancho Gordo’s lentil and carrot salad.

In How’d You Make That? it’s Marisa’s simple peanut noodles (4 oz noodles, 1 tbsp. peanut butter, 1 tbsp. soy sauce, 1 tbsp. brown sugar, and 1 clove garlic.)

We’ve got a free ranging discussion of grocery lists this week.

And in What We’re Loving? It’s basic broccoli.

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354: Stress Eating, Hungry Hungry Kids, Falafel

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In food news this week, a 16-week research study from Ohio State University suggests that stress reduction decreases fast-food meals and high-fat snacks.

In What’s for Dinner, Marisa talks about how she’s cooking dinner for the twins these days.

In How’d You Make That, we’re talking homemade falafel.

In our wildcard segment this week, we have some advice: Cook ahead for when you get that COVID-19 vaccine.

And in What We’re Loving, it’s the Spice Island/Costco garlic and herb seasoning.

Episode 353: Colcannon, Yogurt Cake, and Eliminating Disposables

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In food news this week, we talk over the New York Times’ article, “How the Cookbooks of 2020 Tell the Stories of Our Pandemic Kitchens”

In what’s for dinner, it’s colcannon

In How’d you Make that, we’ve got Marionberry Yogurt cake.

We also discuss eliminating disposable everything in the kitchen.

In what we’re loving, it’s hummus topped with warm chickpeas, olive oil, and zaatar.

Episode 352: Faux Fish Tacos, Potato Hash, and Sharp Knives

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In food news this week: Baffled Canadians Spread Reports Of ‘Hard’ Butter via NPR.

In What’s for Dinner this week, Joy’s having faux fish tacos made with tofu.

In our How’d You Make that segment, Marisa is cooking up potato hash.

We also get into the important topic of knife sharpening.

And in what we’re loving, it’s winter citrus.

Episode 351: Lentil Soup, Celery Soup, and Magic Ingredients

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Our hearts go out to listeners in Texas who have been affected by the events in in Texas. In food news, Texas power outage: After storm, a dire lack of food, fresh water

In our What’s for Dinner segment, Marisa’s got lentil soupl

In How’d You Make That? Joy has double celery soup.

In our wild card segment, we talk “magic” ingredients, the stuff that pulls more than its weight in recipe. (Think: chipotle in adobo, preserved lemons, roasted garlic, etc.)

And in what we’re loving: It’s Mighty Bread.

Episode 350: Vegan frittata, Buttermilk Flatbread, and Kitchen Organization

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Tangentially related to our segment on sunflower seeds.

In food news this week, Bon Appetit’s Brad Leone posted a video, co-hosted with Charlotte Langley from Scout Canning, in which they canned a variety of seafood. Using a water bath canner. That’s very dangerous!

In our What’s for Dinner segment, Joy’s making a chickpea flour based vegan frittata.

In How’d You Make That, Marisa is into Buttermilk flatbread.

We talk about the challenges of keeping our kitchen lives organized.

And finally, in What We’re Loving, it’s sunflower seeds.

Episode 349: Mix and Match Meals, Bran Muffins, and Post-pandemic Wish Lists

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This week, in viral food videos: Mashed potatoes made from potato chips.

In our What’s for Dinner segment, it’s mix and match dinners versus one-pot meals.

In How’d You Make That? there’s aggressively healthy bran muffins.

And in our wildcard segment, we’re talking about our post pandemic food fantasies.

Finally, in What We’re Loving, it’s Philly Milled.

Episode 348: Red Beans and Rice, Emergency Desserts, and Flavor Ruts

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Toast and jam are a good emergency dessert.

In food news this week: When restaurants close, what happens to the communities that rely on them? via The Counter.

In our What’s For Dinner? segment, we’ve got red beans and rice.

In our How’d You Make That? segment, we’re telling you all about our go-to emergency desserts.

In our Wildcard segment this week, we address the question of how you can break out of a flavor rut.

And finally, in what we’re loving it’s Greek style yogurt.

ENCORE EPISODE: Episode 177: Carrot Ginger Dressing and Make Good Baked Goods

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Hi friends! We weren’t able to get a fresh episode together for you this week so we’re rerunning a show we love from back in January 2017. The carrot ginger dressing we talk about is one that we both still love, and the nut bread Joy shared is a great one for these cold winter days (because we all need a little extra warmth these days!).

We’ll be back next week with a new show! Stay well!

Episode 347: White Bean Soup, Seitan, and Home Cooking Changes

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In food news, should older people eat like millennials? According to AARP, yes but with reservations.

Avocado toast
Cauliflower
Kale
Kombucha
Matcha
Oat milk
Overnight oats
Poke bowls
Quinoa

In What’s for Dinner this week, It’s Greek White Bean Soup from Milk Street.

In our How’d You Make That segment, Joy’s talking seitan.

In the Wildcard segment, we discuss how the pandemic may have permanently changed our home cooking habits.

And in What We’re Loving, its Layla Bars.