Local Mouthful: A podcast for obsessed home cooks everywhere: Recent Episodes
Local Mouthful: A podcast for obsessed home cooks everywhere
Hi friends! Here’s our last episode for the year. In it, we talk about some of our favorite things from the past year, including recipes, cookbooks, and moments in time. This will be our last episode for a little while. Like so many right now, we’re a bit burnt out and need to take a … Continue reading Local Mouthful 381: Year End Round Up
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We discussed a recent New York Times article on the subject of recipe ownership and copyright laws. Joy has been cooking up pressed mushroom steaks Marisa shares her refried red lentil recipe: 2 tablespoons olive oil 1/2 cup chopped red onion 2 garlic cloves, finely chopped 2 cups cooked red lentils 1 teaspoon ground cumin … Continue reading Episode 380: Recipe Rights, Mushroom Steaks, and Refried Lentils
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We’ve got festive recipes to recommend: A Vegan Holiday Roast Triumph and No-knead rolls from Alexandra’s Kitchen Also: a no-recipe recipe for DIY frozen burritos and a few thoughts on reusing a dirty pan.
The post Episode 379: Festive Recipes, Frozen Burritos, and Dirty Pans appeared first on Local Mouthful.
This week, Joy returns to maintaining her meal calendar, Marisa is thinking about baking for the holidays and cooking up some Tex-Mex succotash.
The post Episode 378: Meal Calendar, Holiday Treats, and Tex Mex Succotash appeared first on Local Mouthful.
This week, we’re throwing it back to our first Thanksgiving Special in 2015. A lot has changed but we stand by the holiday cooking tips. Get the show notes here.
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Friends, today we dedicate the entire episode to all things cabbage. Links to specific recipes we discussed: Vegan Cabbage Schnitzel Blog Archive Oddly Delicious: Cabbage and Eggs | Summer Tomato Kimchi Kraut Recipe – Food in Jars Taco Kraut – Food in Jars Red Cabbage Apple Ginger Kraut Recipe – Food in Jars If you … Continue reading Episode 377: Cabbage Special!
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Miss Rachel’s Pantry has a Patreon and she’s using it to support her new vegan cooking show called, questionably, Beat Your Meat. Food prices are on the rise. Recommended recipe: Aloo Paratha with Spiced Potato Filling Marisa’s hack for fixing overly salty soup: potato flakes.
The post Episode 376: Miss Rachel’s Patreon, Grocery Inflation, Aloo Paratha appeared first on Local Mouthful.
We road-tested the new Miyoko’s vegan liquid mozzarella. We’ve got a recipe recap: Sensei Tofu Hijiki Burgers w/ Carrot Ginger Dressing from Vegan Eats World On Halloween, we’re both planning to make pots of chili. Some options: The Best Vegan Chili Ever!!! • It Doesn’t Taste Like Chicken Roasted Poblano and White Bean Chili And … Continue reading Episode 375: Miyokos New Mozz, Tofu Burgers, Halloween Eats
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We’ve got a product to recommend: Trader Joe’s Vegan Kale Cashew Pesto. Marisa talks us through her no-recipe butternut soup method. We talk about America’s Test Kitchen 5 Ingredient Dinners And finally, we talk over Virginia Sole-Smith’s excellent article about Noom in Bustle. (Check out Virginia’s Burnt Toast newsletter with paid and free subscription options … Continue reading Episode 374: Vegan Pesto, Butternut Soup, 5 Ingredient Dinners
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First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over. In a “We Cooked It” section, we took on pureed chickpea soup by Martha Rose Schulman from New York Times Cooking. (Sorry, it’s behind their pay wall.) We also talked about the many … Continue reading Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food
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On today’s episode, we’ve got vegetable hash, squash sausage, a talk about home cooking burnout, and a pro tip for better popcorn toppings.
This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked. As always, if you try … Continue reading Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook
This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender. We also talked about the lastest canning scandal: Can canners still trust the Ball Blue Book, cornerstone of the American canning canon? If you like what you hear, make sure to subscribe! Bonus points if you rate us … Continue reading Episode 370: Seeded Cucumbers, Veggie Chili, Vitamix
This week, we’ve got a flexible and kid-friendly fritter, a recipe to recommend, and a review of the book, Fiber Fueled. 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. … Continue reading Episode 369: Rice Fritters, Fiber Fueled, Sprouting Stuff
In today’s episode, Joy talks about how to veganize Mexican favorites and shares some resources. Marisa’s got an amazing family-friendly pasta sauce hack (recipe below) and now that’s September, we talk summer food memories. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want … Continue reading Episode 368: Vegan Mexican, Quick Pasta Sauce, Summer Food Memories
This week, we’ve got a special episode. Many of you have written to me over the course of the pandemic to ask about kitchen projects that are really Dan’s. So we asked him to come on and answer them himself. Dan’s list of online sources for bulk staples: Sunflower oil Where to buy: Susquehanna Mills … Continue reading Episode 367: Special Episode Q&A with Dan
In food news this week, the Smithsonian is hiring a permanent curator of food and wine history. In “What’s for Dinner?” Joy is cooking up her favorite dahl. In “How’d You Make That?” Marisa has a muffin recipe: Banana Oat Blender Muffins1 ¼ cups rolled oats1 1/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 … Continue reading Episode 366: Dal, Blender Muffins, and Melon
This week in food news, we discuss Jezebel’s article on the weird world of Costco influencers. In our What’s for Dinner? segment, Marisa is cooking up streamlined turkey burgers. In our How’d you Make That? segment, Joy is talking about tweaks she’s made to her potato salad method. And we have a wide ranging discussion … Continue reading Episode 365: Turkey Burgers, Potato Salad, and All Things Pasta
In food news this week: Netflix’s ‘High on the Hog’ is essential food TV via the LA Times In our “What’s for Dinner?” segment, we’re talking about making salad dinner-worthy. In our ‘How’d you Make that Segment?” we’ve got skillet jam. We’re also looking ahead to all the summertime eats in store over the next … Continue reading Episode 364: Salad as Dinner, Skillet Jam, and Summertime Eats
By listener request, we have done a new breakfast special to explain what we’re eating in the morning now as opposed to when we made our first breakfast special in 2016.
This week, in food news: I’ve Been a Waiter for Almost 35 Years and I’m Proud of It In our “What’s for Dinner?” segment, Marisa’s got baked eggplant parm with tofu ricotta In our “How’d you Make That?” segment, Joy is making crispy mushrooms. We talk about all the old and new ways we use … Continue reading Episode 362: Eggplant Parm, Crispy Mushrooms, and the Freezer
This is dropping the day after the US presidential election. But we recorded it last week. Whatever happens, we hope you enjoy this special episode all about our favorite comfort foods. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us … Continue reading Episode 338: Comfort Food Special
In food news this week: Five ways the food and beverage industry is packing the polls via The Counter In our What’s for Dinner? segment this week, we’re asking … What’s for dinner on Halloween night? Marisa’s making chili. In our How’d You Make That? segment, Joy’s got breakfast burritos. We talk about an inescapable … Continue reading Episode 337: Halloween Dinner, Breakfast Burritos, and Cleaning
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 … Continue reading Episode 336: Farmers Markets, Air Fryers, Oatmeal Cookies
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 … Continue reading Episode 335: Burrito Bowls, Mexican Beans, Pandemic Lunches
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, … Continue reading Episode 334: Breakfast for Dinner, Apple Butter, and Favorite Gadget
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 … Continue reading Episode 333: Shepherd’s Pie, Eggplant Lasagna, and The Great British Baking Show
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 … Continue reading Episode 332: Soy Curls, Soup Season, and Breakfast
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, … Continue reading Episode 331: Peppers, Mortar and Pestle Vinaigrette, and the Pandemic Freezer
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. … Continue reading Episode 330: Roasted Tomato Sauce, Breakfast Sandwiches, Spices
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 … Continue reading Episode 329: Summer Veggie Stew, Buffalo Cauliflower, and Labor Day Eats
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: … Continue reading Episode 328: Eggplant Casserole, Vegan Chocolate Cake, Where’s the Fish?
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 … Continue reading Episode 327: Tempeh Sandwiches, Fridge Pickles, and Ice Cream Machines
Join us as we stroll down memory lane in honor of our fifth anniversary as podcasters. 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 … Continue reading Episode 326: Fifth Anniversary Special
In food news this week, we look at two op-eds on the topic of restaurants reopening: One restaurateur is for it. Another is against. What do you think? In our What’s for Dinner segment this week, Marisa has a new favorite taco filling. In our How’d You Make That? segment, Joy realizes she’s been making … Continue reading Episode 325: Reopening Restaurants, Instant Pot Rice Cookery, Hitting the Kitchen Wall
In food news this week: KFC to test 3D Printed Nuggets. Does it Taste Like Chicken? In our What’s for Dinner? segment, Joy made pasta with cauliflower alfredo. In How’d You Make That? Marisa walks us through sheet pan nachos. In our wildcard segment, we discuss the cookbook of the pandemic: Cool Beans by Joe … Continue reading Episode 324: Cauliflower Alfredo, Sheet Pan Nachos, and Cool Beans
This week in Food News it’s the trendy, moldy jam scandal of the century. On our What’s for Dinner segment, Marisa signs the praises of summertime grain salads. In How’d You Make That? Joy shares a less-oil technique for sauteing mushrooms. Also: Check out Joy’s new mini cookbook on Gumroad. (Reminder: Local Mouthful members get … Continue reading Episode 323: Grain Salads, Sauteed Mushrooms, and Martie Duncan
In food news, this week we’ve got Farm to parking lot to table: The pandemic is inspiring creative efforts to get locally sourced food via Washinton Post In our What’s for Dinner? segment, Joy made Seitan Beet Burgers In our How’d You Make That? segment, Marisa’s caramelizing fennel for hummus bowls and she’s definitely going … Continue reading Episode 322: Seitan Burgers, Caramelized Fennel, and Food Videos
In food news this week we’ve got 59 Black Food Experts To Know & Learn From — Nutritionists, Chefs & More, via Mind Body Green In our What’s for Dinner? segment Marisa’s having pesto pasta with broccoli. In How’d You Make That? Joy has been cooking up chilaquiles. In today’s Wildcard segment, we’re talking about … Continue reading Episode 321: Pesto, Chilaquiles, and Weight Loss
In our Food News Segment this week, we’ve got Your “Avocado” Oil Is Probably Rancid—If It’s Even Avocado Oil at All via Well and Good In our What’s for Dinner? segment we are celebrating one of the most delightful, easy, and improvisation summer dinners: Lettuce wraps. In our How’d You Make That segment, Marisa talks … Continue reading Episode 320: Lettuce Wraps, Speedy Slaws, and Feeding the Twins
Restaurants are reopening, so this article caught our eye this week: How to lower your coronavirus risk while eating out: Restaurant advice from an infectious disease expert via The Conversation In What’s for Dinner this week, Marisa’s having Pittsburg style beans and greens In How’d You Make That, Joy walks you through her first attempt … Continue reading Episode 319: Beans-and-Greens, Halva Ice Cream, and Black Cookbook Authors
In food news this week, what else could we be talking about besides the Bon Appetit meltdown? This is the definitive account, via Business Insider. (Business Insider has a paywall but you can get a guest pass by giving them your email address.) You should also give a listen to this episode of The Sporkful … Continue reading Episode 318: Bon Appetit, Cabbage Salad, and Non-stick Cookware
In food news this week, we talk about how the recent protests have some unintended consequences: Temporary food deserts. In this Week’s What’s for Dinner segment, Marisa’s got her spin on this NY Times recipes for Greek Swiss Chard Pie. And in How’d You Make That, Joy has an update on a recipe she talked … Continue reading Episode 317: Greens Pie, Saag Tofu, and Aprons
In food news this week, we launched our Patreon membership program. More here. In What’s for Dinner this week we talk about making good homemade pizza well and truly simple (and also vegan, if you want). In How’d You Make That? we’ve got easy, improvisation friendly summer hash. Joy “attended” Estelle Tracey’s wonderful online chocolate … Continue reading Episode 316: Simplified Pizza, Summer Hash, Chocolate
It appears that Alison Roman has been dethroned as food high school prom queen and we have some feelings about it. Do you? In What’s for Dinner this week, Joy triumphs over potato gnocchi. If you are looking for a reliable recipe, this is the one she tried. And in How’d You Make that, Marisa … Continue reading Episode 315: Alison Roman, Potato Gnocchi, and the Quarantine 15
We’re back! In this episode, we tell you where we’ve been. (Spoiler alert: Nowhere.) Joy shares her boil-steam-glaze method tasty asparagus and other vegetables. We talk pandemic grocery shopping. In What we’re loving: Meladuco Dates If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow … Continue reading Episode 314: Taco Salads, Asparagus, and Stay-at-Home Shopping
For this week’s episode, we invited Debbie Koenig, creator of The Family Plan email newsletter, which includes weekly meal plans, shopping lists, and other cooking wisdom. 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 … Continue reading Episode 313: Meal Planning in Chaotic Times with Debbie Koenig
In food news this week, we discuss the widely reported flour shortage. In our What’s for Dinner segment, Joy’s making pasta. Lots and lots of pasta. In How’d You Make That? Marisa explains how to turn your frozen fruit into jam as well as your runny jam into granola. It’s been a weird time for … Continue reading Episode 312: Pasta, Jam, Grocery Strategies
In food news this week, we talked about Eater’s article: Restaurants Won’t Survive without a Bail Out In our What’s for Dinner segment, Joy shares the recent Pizza Bowls she made. In How’d You Make That? Marisa tells us about her Marinated Chickpea Salad. In what is probably the first of a series of segments, … Continue reading Episode 311: Pizza Bowls, Marinated Chickpea Salad, Quarantine Cooking
In food news this week, what else could we be talking about? Coronavirus. In our What’s for Dinner segment, Joy tells you the absolute simplest way to prepare tofu. In How’d You Make That? Marisa walks us through homemade tzatziki. We have a guest today: Heather Marold Thomason from Primal Supply. She talks about running … Continue reading Episode 310: Corona Virus, Dry-fried Tofu, and Heather Marold Thomason