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In food news this week, we talk about the ongoing problems with repeated romaine recalls and E. Coli. Tell us: Are you still eating romaine?
In this week’s What’s for Dinner segment, we’ve got risotto.
In our How’d you Make That segment, Joy talks about her efforts to craft a vegan French toast recipe.
We talk about when food is “good enough.”
And finally, in What We’re Loving, Joy admits to reuniting with truffle oil.
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In food news: One small town bought its own grocery store. Interesting story, via the Washington Post.
In What’s for Dinner this week, Marisa tells us about her turkey and kale ragu.
In How’d You Make that, Joy’s got a (cashew) creamy mushroom pasta.
We talk about the lifelong learning process that is cooking dried beans.
And in What We’re Loving, it’s all about a special seasonal kombucha.
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In food news this week, we chat about a Bloomberg feature on non-alcoholic beverages for the holiday season.
What’s for Dinner? At Joy’s house, it’s Peanutty Noodles with Tempeh Crumbles on repeat.
In our How’d You Make That? segment, Marisa explains her system for making a week’s worth of steel-cut oats for breakfast in her trusty Instant Pot.
Move over bone broth. We’ve got sippable soups now.
And our What We’re Loving segment, we love nutritional yeast now and forever.
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In this week’s Food News segment, we discuss the unsavory topic of restaurants and health inspections.
In our What’s for Dinner segment? Marisa is rediscovering her cookbook collection.
We’ve got a freewheeling segment on all things Thanksgiving!
And in our What We’re Loving segment, it’s Rancho Gordo Bean Club.
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Sorry for all those caps and exclamation points. Joy is just really excited to have Marisa back. This episode is a special episode dedicated to catching up with Marisa and hearing more about her food life, now with two babies!
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This is the last week of Marisa’s maternity leave, and I’m with guest hosts, Rich Landau and Kate Jacoby, owners and chefs of several amazing plant-based restaurants including the groundbreaking Vedge here in Philly
In food news, we talk about the phenomenon that is World Vegan Day.
In our What’s for Dinner segment, Rich and Kate fill us in on what they have for dinner when they cook at home.
In our How’d You Make That? segment, Joy tried her hand up the Dan Dan Noodles from Rich and Kate’s V Street cookbook.
Joy asks Rich and Kate for their advice on making a plant-based diet stick over the long term.
And in the What We’re Loving segment, it’s all about masala dabba–the Indian spice kit Kate gave Rich for the holidays last year.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author.
In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School?
In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan.
In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings!
We also talk about Kristin’s adventures in herbalism.
And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce!
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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Marisa is on maternity leave, and today I’m with author and New York Times contributor, Anna Goldfarb.
First up, in the food news segment, we talk about a recent New York Times opinion piece, Opinion: To Treat Chronic Ailments, Fix Diet First. Duh.
In our What’s for Dinner segment, Anna outlines her standby dish: turkey pasta.
And in the How’d You Make That? segment this week, we’ve got sweet potato tacos al pastor. Recipe here!
We talk about how strategic use of bottled or packaged ingredients helps us make dinner faster and more interesting. Special shout out to Trader Joe’s Italian Bomba Hot Pepper Sauce.
And finally, in What We’re Loving, Anna tells all about her favorite Penzey’s seasoning blend: Fox Point. Ingredients: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.
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Marisa’s on maternity leave. This week, we’re back with guest host and Local Mouthful audio editor Dan Call. (He’s also Joy’s husband.) They’ve been cooking together for 17 years and have learned a lot along the way. Today they’re sharing our most useful tips to make you happier, more confident, and more efficient in your kitchen.
Products in this episode:
Ice Cube Tray with Silicone Lid
Joy’s Beloved Electric Knife Sharpener
The Kitchen Scale We’ve Using for Many Years
The Amazing Oxo Squeeze Bottles
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This week food writer and editor Jill Waldbieser will be standing in for Marisa as guest host.
In the food news this week: Would You Write a Cookbook for Next to Nothing? via the NY Times
In our What for Dinner segment, we’re talking Asian-inspired recipes. Especially this delicious Chicken Khao Soi from Bon Appetit.
In our How’d You Make That? segment, we’re talking mussels. Highly recommended: This terrific recipe from chef Renee Erickson.
It’s here! It’s here. Fall is finally here and we are talking about our very favorite fall foods.
And finally, in What We’re Loving, Jill is all about Daiya’s nondairy, coconut-based desserts.
If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.