Episode 336: Farmers Markets, Air Fryers, Oatmeal Cookies

vintage cookie recipe page 1

This week, we’ve got a pandemic-era Farmers Market update.

In our What’s for Dinner? segment, Joy talks about air frying everything.

In our How’d You Make That? segment, Marisa shares a recipe for her mom’s oatmeal cookies.

And in What We’re Loving this week, it’s mixed nuts!

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 Instagram and twitter @localmouthful and help us spread the word about the show.

vintage cookie recipe page 2

Episode 335: Burrito Bowls, Mexican Beans, Pandemic Lunches

In food news this week: Dietary guidelines have a blind spot: Future generations via Grist

In our What’s for Dinner? segment, Marisa’s got burrito bowls.

In our How’d You Make That? segment, Joy shares Mexican stewed beans in the style of Milk Street.

We have a roving discussion of our pandemic-era lunches.

And in What We’re Loving, it’s clementines.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 334: Breakfast for Dinner, Apple Butter, and Favorite Gadget

This week in food news, we’ve got a report from The Counter: Good public-health news, for once: Far fewer kids are “heavy drinkers” of sugar-sweetened beverages than in the early aughts

In What’s for Dinner? this week, we’ve got Breakfast for Dinner.

In How’d You Make That? Marisa talks apple butter.

In our Wildcard segment, we talk current favorite gadets.

And in What We’re Loving, it’s Carolina Gold Rice.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 333: Shepherd’s Pie, Eggplant Lasagna, and The Great British Baking Show

In food news this week: Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternatives by  Kristen Hartke via the Washington Post.

In our What’s for Dinner segment, Marisa is having shepherd’s pie. (Here’s that Smitten Kitchen mushroom shepherd’s pie recipe Joy mentioned.)

In our How’d You Make That Segment, Kenji Lopez-Alt inspired Joy to make vegan lasagna/eggplant parm hybrid kind of casserole.

In our wildcard segment, we celebrate the return of The Great British Baking Show.

And in what we’re loving, it’s Noosh chocolate almond butter

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 332: Soy Curls, Soup Season, and Breakfast

In our news segement this week, some announcements. Please make sure you are registered to vote and doing whatever else you can in terms of donating time and money for candidates you believe in this November. Check out IWillVote.org for resources.

Also, Joy is co-leading a Sober October program. Learn more here.

In our What’s for Dinner Segment this week, we’ve got soy curls.

In Our How’d You Make That? It’s soup time again.

We also revisit the hot topic of breakfast this week. (Looking for our 2016 breakfast special episode? Find it here.)

And in What We’re Loving, it’s Calabrian chili paste.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 331: Peppers, Mortar and Pestle Vinaigrette, and the Pandemic Freezer

Peppers.

This week in food news, we’ve got: James Beard was anti-elitist. He would hate the awards that bear his name via the Washington Post.

In our What’s for Dinner? segment this week, we’ve got ideas for how to use up all those seasonal peppers this time of year.

In our How’s You Make That? segment, we’ve got mortar & pestle garlic vinaigrette.

Joy and Marisa share what’s going on with their freezers in the pandemic era.

And in What We’re Loving this week, it’s Woodstock Organic Peanut Butter.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 330: Roasted Tomato Sauce, Breakfast Sandwiches, Spices

Breakfast sandwich with Just Egg and vegan sausage on an English muffin

In food news this week: An Israeli-created culinary streaming platform hopes to become Netflix for cooks via The Times of Israel

In our What’s for Dinner? segment, we’ve got pasta with a slow-roasted tomato, leek, and Calabrian chili sauce and make-ahead kale caesar.

In our How’s You Make That? segment, it’s all about breakfast sandwiches.

We go through our spice cabinets and habits this week.

And in our What We’re Loving section, it’s chocolate sorbet.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 329: Summer Veggie Stew, Buffalo Cauliflower, and Labor Day Eats

Buffalo Cauliflower

In food news this week: It’s like Uber, but for home cooking, via Forbes Home Cooking On Demand: This Food Delivery Company Just Raised $8.8 Million

In our What’s for Dinner? segment, we’ve got eggplant, pepper, onion, tomato, and chickpea stew.

In our How’d You Make That? segment, it’s the ins and outs of baked homemade buffalo cauliflower

In our Wildcard segment, we’re talking food plans for Labor Day weekend which is, unimaginably, here.

And in What We’re Loving this week, it’s pepper jelly.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 328: Eggplant Casserole, Vegan Chocolate Cake, Where’s the Fish?

Why do Joy and Marisa so rare talk fish?

In food news this week, we’ve got America’s Favorite Pizza Topping Is Starting to Get Scarce via Bloomberg 

In our What’s for Dinner segment, it’s all about eggplant casserole. Marisa made one last night with roasted eggplant, tofu ricotta and homemade tomato sauce that was pretty darn good.

In our How’d You Make That? segment: Dan’s Birthday Cake: The Brooklyn Blackout Cake from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts  by Fran Costigan

This week, we address a listener question. Margaret asks, “I am curious why Joy doesn’t eat fish since not all fish is high in cholesterol. Also, don’t think I’ve heard either of you say much about preparing seafood.”

And in What We’re Loving, this week, it’s roasted summer squash.

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 Instagram and twitter @localmouthful and help us spread the word about the show.

Episode 327: Tempeh Sandwiches, Fridge Pickles, and Ice Cream Machines

Fridge Pickles

In food news this week, a Korean barbecue pop up is the center of some controversy, via Philly Mag.

In our What’s for Dinner segment, Joy’s making TLTs–tempeh lettuce tomato sandwiches. They’re extra delicious made with fresh tempeh from the likes of Philly Tempeh or Bos Tempeh.

In our How’d You Make That? segment, Marisa is talking about fridge pickles. (Try these from Food in Jars!)

Joy’s got an update on her ice cream making adventures, comparing the one Marisa lent her to her older and less fancy model.

And finally, in What We’re Loving, it’s tomato powder.

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 Instagram and twitter @localmouthful and help us spread the word about the show.