Rank #1: Episode 291: Joy and Dan Talk Tips
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:
Oct 23 2019
Rank #2: Episode 290: Asian-inspired Recipes, Mussels, and Fall Food
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.
The post Episode 290: Asian-inspired Recipes, Mussels, and Fall Food appeared first on Local Mouthful.
Oct 16 2019
Rank #3: Episode 289: Black Beans, Pesto, and Podcasting
This week’s guest host is Kate Schulz, co-host of one of my most favorite podcasts, The Dinner Sisters.
In food news this week, an article from The Washington Post asks, Can Cooking Serve as a Balm for Depression?
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.)
Oct 09 2019
Rank #4: Episode 288: Easy Eggplant, Brassicas, and Made Fresh
photo credit: Gabi Valladares
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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Sep 25 2019