Episode 283: Chopped Salad, Carrot Salad, and Bon Appetit

Joy’s carrot salad

Molly Watson is back in the co-host chair this week!

In Food News, we over a San Francisco Chronical article about how SF chefs feel that the Impossible Burger has left them behind as business has boomed.

In our What’s for Dinner segment, we are all about chopped salads, especially for summer.

In our How’d You Make That? segment this week, the salad theme continues with a discussion of carrot salad with cumin, harissa, and pistachios.

We talk about the evolving media brand and magazine, Bon Appetit.

And in what we’re loving, Joy shares a tip she got interviewing Melissa Clark on her other podcast. It’s the only American espellete, Piment D’Ville. Buy it, use it, love it.

2 thoughts on “Episode 283: Chopped Salad, Carrot Salad, and Bon Appetit”

  1. For Philadelphia listeners, Z Food Farm in Lawrenceville, New Jersey has been growing a domestic espelette pepper for years. You can get both the fresh peppers and jars of dried powder at the Saturday Rittenhouse Square farmers’ market!

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