Episode 352: Faux Fish Tacos, Potato Hash, and Sharp Knives

Winter citrus

In food news this week: Baffled Canadians Spread Reports Of ‘Hard’ Butter via NPR.

In What’s for Dinner this week, Joy’s having faux fish tacos made with tofu.

In our How’d You Make that segment, Marisa is cooking up potato hash.

We also get into the important topic of knife sharpening.

And in what we’re loving, it’s winter citrus.

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 351: Lentil Soup, Celery Soup, and Magic Ingredients

Our hearts go out to listeners in Texas who have been affected by the events in in Texas. In food news, Texas power outage: After storm, a dire lack of food, fresh water

In our What’s for Dinner segment, Marisa’s got lentil soupl

In How’d You Make That? Joy has double celery soup.

In our wild card segment, we talk “magic” ingredients, the stuff that pulls more than its weight in recipe. (Think: chipotle in adobo, preserved lemons, roasted garlic, etc.)

And in what we’re loving: It’s Mighty Bread.

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 350: Vegan frittata, Buttermilk Flatbread, and Kitchen Organization

Tangentially related to our segment on sunflower seeds.

In food news this week, Bon Appetit’s Brad Leone posted a video, co-hosted with Charlotte Langley from Scout Canning, in which they canned a variety of seafood. Using a water bath canner. That’s very dangerous!

In our What’s for Dinner segment, Joy’s making a chickpea flour based vegan frittata.

In How’d You Make That, Marisa is into Buttermilk flatbread.

We talk about the challenges of keeping our kitchen lives organized.

And finally, in What We’re Loving, it’s sunflower seeds.

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 349: Mix and Match Meals, Bran Muffins, and Post-pandemic Wish Lists

Joy’s bran and cranberry muffins

This week, in viral food videos: Mashed potatoes made from potato chips.

In our What’s for Dinner segment, it’s mix and match dinners versus one-pot meals.

In How’d You Make That? there’s aggressively healthy bran muffins.

And in our wildcard segment, we’re talking about our post pandemic food fantasies.

Finally, in What We’re Loving, it’s Philly Milled.

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 348: Red Beans and Rice, Emergency Desserts, and Flavor Ruts

Toast and jam are a good emergency dessert.

In food news this week: When restaurants close, what happens to the communities that rely on them? via The Counter.

In our What’s For Dinner? segment, we’ve got red beans and rice.

In our How’d You Make That? segment, we’re telling you all about our go-to emergency desserts.

In our Wildcard segment this week, we address the question of how you can break out of a flavor rut.

And finally, in what we’re loving it’s Greek style yogurt.

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.

ENCORE EPISODE: Episode 177: Carrot Ginger Dressing and Make Good Baked Goods

Hi friends! We weren’t able to get a fresh episode together for you this week so we’re rerunning a show we love from back in January 2017. The carrot ginger dressing we talk about is one that we both still love, and the nut bread Joy shared is a great one for these cold winter days (because we all need a little extra warmth these days!).

We’ll be back next week with a new show! Stay well!

Episode 347: White Bean Soup, Seitan, and Home Cooking Changes

In food news, should older people eat like millennials? According to AARP, yes but with reservations. 

  1. Avocado toast
  2. Cauliflower
  3. Kale
  4. Kombucha
  5. Matcha
  6. Oat milk
  7. Overnight oats
  8. Poke bowls
  9. Quinoa

In What’s for Dinner this week, It’s Greek White Bean Soup from Milk Street.

In our How’d You Make That segment, Joy’s talking seitan.

In the Wildcard segment, we discuss how the pandemic may have permanently changed our home cooking habits.

And in What We’re Loving, its Layla Bars.

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 346: Scallion Pancakes, Haluski, and Current Cooking Crushes

In food news this week, have you read about the intriguing mystery of the great bucatini shortage?

In our What’s for Dinner? segment this week, Joy tells you about her adventure in scallion pancakes. Here’s some inspiration:

In How’d You Make That? Marisa walks us through Haluski (aka Polish cabbage and noodles)

In the Wildcard segment, Joy and Marisa love on their current cooking crushes.

And in What We’re Loving, it’s steel cut oats in the rice cooker.

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 345: Chickpea and Dumpling Soup, Eggless Egg Salad, and Veganuary

In food news this week, we talked about Kroger’s list of the top 10 trending grocery items of 2020.

In our What’s For Dinner? segment, Joy is very much into this Chickpea and Dumpling Soup.

Marisa’s making her own version of Toby’s tofu pate, loosely based on this recipe. Here’s what she uses:

15 oz. extra firm tofu
2 ribs celery, finely minced
2 Tbsp. parsley leaves
2 T dried minced onion
1/3 cup mayonnaise
1 tsp. Prepared mustard
2 tsp. nutritional yeast
1/2 tsp. turmeric

And in our wildcard segment, we’ve got tips for Veganuary if you are giving that a go this year. (Check out Joy’s plant-based inspo board on Pinterest.

And in what we’re loving, it’s definitely the just-opened South Philly Food Co-op!

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 344: Chickpea Crepes, Vegan Ramen, and Local Mouthful 2020

in our Food News segment this wee, we’ve got The worst people imaginable are dining out, study finds via Metro Times

In our What’s for Dinner segment, it’s chickpea crepes. Specifically, we both heard the Dinner Sister’s Thanksgiving-themed podcast and then make the chickpea-based Tomato Omelette Kate and Betsy raved about.

In our How’d You Make That? segment Joy tried her hand at vegan ramen.

This is our last episode of the year, and we reflected on what you and this podcast have meant to us during a very challenging time. We also look ahead to 2021.

And in What We’re Loving, it’s the Three Penny Loaf from Merzbacher Bakery.

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.