In our What’s for Dinner segment, we’ve got Cuban-style black beans. Recipe here.
In How’d You Make That, we’ve got a dandelion green and pistachio pesto that works with any green, really. (See also: Walnut and parsley pesto.)
Joy and Kate gab about how hosting a podcast affect their home cooking.
And in What We’re Loving, it’s DIY kombucha. (For a good primary on how to brew your own kombucha, check out our friend Phickle.)
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Marisa is on maternity leave. This week’s guest host is Leigh Belanger, a writer, editor, and co-host of the new podcast, Made Fresh.
In Food News, we’re talking a Civil Eats article covering a plan from the World Resources Institute to halve food waste by 2030.
In our What’s for Dinner segment, Leigh tells us all about the streamlined eggplant parm she’s been making. No breading, no messy frying. She doesn’t work from a recipe, but it sounds a lot like this one. (Also it sounds delicious.)
In this week’s How’d You Make That? segment, we’ve got a novel take on cooking brassicas between two skillets on the stovetop.
Just like Marisa and Joy, Leigh is podcaster! Joy asks her about some episodes of Made Fresh. Topics include growing out of alcohol, how to pivot in work or life, and social media.
In the What We’re Loving corner this week, Leigh has a rec all you lunch-packing parents will want to know about. Nature’s Bakery fig bars.
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In food news, we chew over a Washington City Paper article that examines the trustworthiness of Instagram’s so-called influencers.
In our What’s for Dinner segment, Alex tells us all about a delicious and easy sounding creamy mushroom pasta. (Alex improvises her version, but if you a recipe, this one can’t possibly be bad.)
In How’d You Make That, we look at biscuits, especially how the tall fluffy biscuits of the US South differ from those in the North. Alex was intrigued enough by this Atlantic article on the subject to start working on her own version. If you want to give it a try, remember: White Lily brand flour is 9% protein. According to SouthernKitchen.com, you can make your own self-rising White Lily facsimile by blending equal parts all-purpose and cake flour to get closer to that 9% number. To make it self-rising, add 1.5 teaspoons of baking powder and 1/2 teaspoons salt per cup of flour.
Alex tells Joy about Jordan Fink, a landscape designer and permaculture practitioner in Portland, is trying to do to mitigate climate change. He’s on a mission to recruit volunteers to plant varieties of chestnuts (like chinkapins, something the Experimental Farm Network folks are also into) across the continent (something like a billion trees is his vision) to provide us with a food source that’s an alternative to grains and also sequester carbon. Would love to talk about this a bit and talk about how chestnuts may be used in place of staples like wheat, etc in home cooking.
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Marisa is on maternity leave, so today I’m with guest host, Jenn Ladd, service editor at The Philadelphia Inquirer and former managing editor for Milk Street.
In food news this week, we discussed a recent piece from The Philadelphia Inquirer, all about local chefs working with butterfly pea flower. It’s a powder that turns everything a beautiful shade of blue. Read it here.
In our What’s for Dinner? segment this week we are talking about the ultimate pantry savior–chickpeas.
In our How’d You Make That segment, Joy describes her simple method for pan-fried tempeh. Good stuff, couldn’t be easier.
Recently Joy and Jenn worked together on this feature about honey. Trust us, you do not want to miss the incredible burger recipe featured here, which is packed with honey!
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In What’s for Dinner Summer tells us about her dead simple meal of the summer: Broiled salmon with easy-breezy sides.
In our How’d You Make That? segment, Summer talks us through a genius system she has for skillet chicken dinners that will save you from take-out on these busy back-to-school weeknights. Get the recipe and variations here.
Up for discussion: What defines a blog in 2019? Is it different from a website? Is Simply Recipes still a blog? Do you still read any food blogs (other than Food in Jars, of course)?
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In food news this week, we compare notes on an article in the Atlantic called The Best Probiotics. Trust us, click on the apple video in the article. Here’s the link.
In our What’s for Dinner segment, we talked all about eggplant. It’s worth turning the oven on!
In How’d You Make That? Jackie describes the Asian-inspired cold noodle bowls she can’t get enough of this summer. (Here’s one on Joy’s to-make list.)
With Marisa and her new kiddos on our minds, Jackie talks about the pleasures and challenges of feeing a little one–she’s got the heart of a food lover and picky eater in the house.
And finally, in What We’re Loving, it’s Trader Joe’s sauces–specifically the amba, zhoug, and toum.
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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.
Marisa is on maternity leave, so today I’m with guest host Casey Barber, writer, photographer, storyteller, road tripper, cat mom. (She’s also the author of Pierogi Love and Classic Snacks Made from Scratch.)
In our What’s for Dinner segment, Casey talks about how to deal with a large quantity of meat-CSA sources ground beef. She likes meatballs, lots of meatballs.
And in our How’d You Make That? segment Casey shares her go-to summer meal: Corn and clams all made on the grill.
Because he works the night shift, Casey and her husband don’t eat dinner together during the week. So she explains her approach to meal planning, which has many smart make-ahead, mix-and-match options built-in. She basically tells us how to plan for on-the-fly customization and meals on the go!
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In our How’d You Make That segment, we talk about the easiest, least messy way to make slime-free okra that everyone wants to eat.
In our Wildcard segment, we talk about dal. All the different types of dal we love. This is one of them.
In our What We’re Loving Segment, Molly tells us about Mexican chile peanut sauce. And here’s how she makes it:
Toast about 1/2 cup peanuts in a frying pan over medium-high heat—keep swirling the pan once they start to color to last the evenly. Maybe 3 minutes. Put them on a plate to cool.
Put the pan back on the heat. Add about 1/2 cup oil, 1/4 cup sesame seeds, 8 cloves garlic—roughly chopped is fine, 1 chopped onion, and a dozen dried arbol chiles.
Cook until the onion and garlic are soft and the sesame seeds are lightly browned—5 to 10 minutes.
Transfer to a food processor and let cool. Add a tablespoon of cider or red vinegar and a teaspoon of salt. Some oregano is optional, but not my thing.
Puree until smooth. Then add the peanuts and pulse until just barely still a bit chunky.
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In food news this week, we talked about Helen Rosner’s recent New Yorker listicle in which she shared her picks for the 10 best cookbooks of the century so far. Please tell us in the comments about what she got right, wrong, or overlooked!
In our What’s for Dinner segment this week, Alexis is all over that sweet South Jersey high summer produce. Specifically, heirloom tomatoes, peaches, and herbs. It’s kind of a perfect combo when you aren’t into cooking because it’s over 90 degrees again.
In our How’d You Make That? segment, Alexis shares a genius hack for more flavorful couscous: cook it in tea instead of plain old water. Bonus points if you add dried fruit that was plumped up by a soak in some tea.
Because Joy and Alexis are both slightly matcha obsessed, they gabbed about it the whole rest of the episode. Ippodo Tea is Alexis’ recommended source for matcha and matcha-making supplies. Philly area listeners, check out A La Mousse for matcha-flavored desserts. Joy can not recommend it more highly.
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