Episode 374: Vegan Pesto, Butternut Soup, 5 Ingredient Dinners

We’ve got a product to recommend: Trader Joe’s Vegan Kale Cashew Pesto.

Marisa talks us through her no-recipe butternut soup method.

We talk about America’s Test Kitchen 5 Ingredient Dinners

And finally, we talk over Virginia Sole-Smith’s excellent article about Noom in Bustle. (Check out Virginia’s Burnt Toast newsletter with paid and free subscription options here.)

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on InstagramFacebook, and Twitter and help us spread the word about the show.

Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food

First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over.

In a “We Cooked It” section, we took on pureed chickpea soup by Martha Rose Schulman from New York Times Cooking. (Sorry, it’s behind their pay wall.)

We also talked about the many ways Indian cuisine has been appropriated through the years. Did you know mulligatawny soup was invented by the British? Joy made this version of the soup from Serious Eats (subbing soy curls for the chicken) and it was surprisingly delicious.

And Marisa shares a pro tip for freezing kale.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. Follow us on InstagramFacebook, and Twitter and help us spread the word about the show.

Episode 372: Squash Sausage, Potato Hash, Home Cooking Burnout

On today’s episode, we’ve got vegetable hash, squash sausage, a talk about home cooking burnout, and a pro tip for better popcorn toppings.