Local Mouthful: Recent Episodes
Local Mouthful
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.
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This week, Joy returns to maintaining her meal calendar, Marisa is thinking about baking for the holidays and cooking up some Tex-Mex succotash.
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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.
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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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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, we talk over the New York Times’ article, “How the Cookbooks of 2020 Tell the Stories of Our Pandemic Kitchens” In what’s for dinner, it’s colcannon In How’d you Make that, we’ve got Marionberry Yogurt cake. We also discuss eliminating disposable everything in the kitchen. In what we’re loving, it’s … Continue reading Episode 353: Colcannon, Yogurt Cake, and Eliminating Disposables
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 … Continue reading Episode 351: Lentil Soup, Celery Soup, and Magic Ingredients
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 … Continue reading Episode 349: Mix and Match Meals, Bran Muffins, and Post-pandemic Wish Lists
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 … Continue reading Episode 348: Red Beans and Rice, Emergency Desserts, and Flavor Ruts
In food news, should older people eat like millennials? According to AARP, yes but with reservations. Avocado toast Cauliflower Kale Kombucha Matcha Oat milk Overnight oats Poke bowls 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 … Continue reading Episode 347: White Bean Soup, Seitan, and Home Cooking Changes
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: Simply Recipes Serious Eats Cook’s Illustrated In How’d You Make That? Marisa walks us through Haluski (aka Polish … Continue reading Episode 346: Scallion Pancakes, Haluski, and Current Cooking Crushes
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 … Continue reading Episode 344: Chickpea Crepes, Vegan Ramen, and Local Mouthful 2020
In food news this week: In a Global First, Lab-Grown Chicken Nuggets Will Soon Be on the Menu in Singapore In our What’s for Dinner segment, we’ve got kale and caramelized onion pies. In our How’d You Make That segment, we’ve got frittata We’re trying to find our holiday cooking inspiration this year. And in … Continue reading Episode 343: Kale Pies, Frittata, and Holiday Cooking
In food news this week, Less than half of Americans know that alcohol is a carcinogen. Big Booze wants to keep it that way. Via The Counter. In our What’s for Dinner? segment this week, Marisa is sharing her secrets for a sheet pan dinner staring crispy tofu and vegetables. In our How’d You Make … Continue reading Episode 342: Crispy Tofu, Broccoli & Garlic Sauce, and Joy’s Cholesterol
We needed a week off, friends! So this week, we’re going back in time to our post-Thanksgiving episode from 2018. We were different then, the world was different then. We hope you enjoy the time travel as you prep for whatever kind of holiday meal you’ll be having this year. Show notes here. We’ll see … Continue reading ENCORE EPISODE: Thanksgiving 2018