Modern Casserole

This week we talk about the Thai meatball that took over breakfast, all the flatbreads, and what to pickle and put in your grain bowl.

When it’s hot, all we want is a good salad. We talk about dressings, bound salad, and another summertime staple: the smoothie.

This week we talk about parking lot dining, chopped salad, and fish tacos.

This week we talk about cooking with summer’s bounty and how to make all that fresh veg last a bit longer in the fridge.

This week is all about rice, from sticky short grain to fluffy basmati, savory stews to our favorite rice alternative.

This week we talk about the joys and fears of baking, and the simple weeknight recipes that embolden us to venture into recipes unknown.

Iranian date eggs and Israeli sabich breakfast sandwiches spark a conversation about sweet and savory treats, the movement of food and people, and all things eggplant.

This week the hungry women talk about baking fish, getting creative with sandwiches, and rekindling their love for retro American taco nights.

Food offers an intimate window into other cultures and lived experiences. We talk about Ethiopian on El Cajon, white-guy Kimchi and Korean snacks at Trader Joe’s, and everything in between as we explore eating with intention, respect, and an open heart.

Hot Chicken hits Pacific Beach, pickles come to the rescue, and pizza takes a trip around the world to become everyone’s favorite indulgence. We wrap things up with Maria’s Korean-inflected, go-to fridge clean-out meal.