Podcasts about local mouthful

Spring is just around the corner and we can't wait for all the new fresh produce! This week, Riley and Roni are joined by Joy Manning, a food journalist and Edible Magazine editor, to go over what's coming into season in the Spring. Per usual, we share tons of recipes and Joy gives us some great tips for making simple meals with fresh produce. This episode is full of veggies on toast, veggies in pasta, and veggies to make pesto! We hope you enjoy!Find the recipes Riley and Roni talk about in this episode:Grilled Asparagus Subs with Smoky French DressingAntipasto Pasta SaladFreeform Chicken Meatballs - a team favorite! Strawberry Cream Cheese Pie Find all of Joy's recipes and articles on Epicurious here: https://www.epicurious.com/contributors/joy-manningConnect with Joy:Her website: https://www.joymanning.com/Her podcast, Local Mouthful: https://www.joymanning.com/podcastSign up for a free trial at plantoeat.com Contact us at podcast@plantoeat.comConnect with us on social media!Instagram: https://www.instagram.com/plantoeat/Facebook: https://www.facebook.com/plantoeatTwitter: https://twitter.com/PlanToEatPinterest: https://www.pinterest.com/plantoeat/ 

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 The post Local Mouthful 381: Year End Round Up appeared first on Local Mouthful.

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 The post Episode 380: Recipe Rights, Mushroom Steaks, and Refried Lentils appeared first on Local Mouthful.

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. The post Encore: Thanksgiving Tips Special appeared first on Local Mouthful.

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! The post Episode 377: Cabbage Special! appeared first on Local Mouthful.

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 The post Episode 375: Miyokos New Mozz, Tofu Burgers, Halloween Eats appeared first on Local Mouthful.

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 The post Episode 374: Vegan Pesto, Butternut Soup, 5 Ingredient Dinners appeared first on Local Mouthful.

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 The post Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food appeared first on Local Mouthful.

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. The post Episode 372: Squash Sausage, Potato Hash, Home Cooking Burnout appeared first on Local Mouthful.

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 The post Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook appeared first on Local Mouthful.

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 The post Episode 370: Seeded Cucumbers, Veggie Chili, Vitamix appeared first on Local Mouthful.

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 The post Episode 369: Rice Fritters, Fiber Fueled, Sprouting Stuff appeared first on Local Mouthful.

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 The post Episode 368: Vegan Mexican, Quick Pasta Sauce, Summer Food Memories appeared first on Local Mouthful.

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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 The post Episode 367: Special Episode Q&A with Dan appeared first on Local Mouthful.

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 The post Episode 366: Dal, Blender Muffins, and Melon appeared first on Local Mouthful.

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 The post Episode 365: Turkey Burgers, Potato Salad, and All Things Pasta appeared first on Local Mouthful.

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 The post Episode 364: Salad as Dinner, Skillet Jam, and Summertime Eats appeared first on Local Mouthful.

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. The post Episode 363: Breakfast Special 2021 appeared first on Local Mouthful.

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 The post Episode 362: Eggplant Parm, Crispy Mushrooms, and the Freezer appeared first on Local Mouthful.

In food news this week, Epicurious quits beef. (Here’s that article Joy wrote about regenerative cattle ranching that she mentioned.) In our What’s for Dinner? segment, Marisa is cooking up butter chickpeas. In our How’d You Make That? segment, Joy’s got walnut lentil pate. In our Wildcard segment we talk about this month’s food celebrations: … Continue reading Episode 361: Butter Chickpeas, Walnut Lentil Pate, and Celebratory Food The post Episode 361: Butter Chickpeas, Walnut Lentil Pate, and Celebratory Food appeared first on Local Mouthful.

Hi friends! Life got the best of us this week and we weren’t able to record a new episode for you. So we’re throwing back to the past and repeating the breakfast episode we first recorded in 2016 (we need to redo this topic, because our breakfasts have changed A LOT). We hope you enjoy … Continue reading REPEAT: Breakfast Special The post REPEAT: Breakfast Special appeared first on Local Mouthful.

This week, in food news, guess which food habit raises your risk of early death by 50%. In our What’s for Dinner? segment, Joy makes Swedish tofu balls. In our How’d you Make That? segment Marisa is cooking up miso and honey glazed salmon. We talk about some of the food routines and habits that … Continue reading Episode 360: Swedish “Meat”balls, Miso-honey Salmon, and Food Routines The post Episode 360: Swedish “Meat”balls, Miso-honey Salmon, and Food Routines appeared first on Local Mouthful.

This week, in food news: “Free Doughnuts Were Never the Problem” via FoodandWine.com In What’s for Dinner? this week, Marisa is making Instant Pot risotto: 1 tablespoon olive oil 1 onion, chopped 3-4 garlic cloves, chopped 1 3/4 cups arborio rice 4 1/3 cups hot broth (I used reconstituted better than bouillon) 1 cup frozen … Continue reading Episode 359: Instant Pot Risotto, Instant Pot Quinoa, and Vaccinations The post Episode 359: Instant Pot Risotto, Instant Pot Quinoa, and Vaccinations appeared first on Local Mouthful.

This week in food news, we’re discussion the ketchup package shortage. In our What’s for Dinner? segment, Marisa’s whipping up enchilada casserole. In How’d You Make That? Joy’s got a peanutty quinoa salad. (Recipe here.) In our Wildcard segment, we return to the topic of pandemic weight gain. And in what we’re loving, it’s iced … Continue reading Episode 358: Enchilada Casserole, Quinoa Salad, and Pandemic Weight Gain The post Episode 358: Enchilada Casserole, Quinoa Salad, and Pandemic Weight Gain appeared first on Local Mouthful.

In food news this week, we discuss “Putting the Chips Back in Chocolate Chip Cookies” by friend of the pod Emily Paster. In our What’s for Dinner? segment, Joy’s cooking up tofu shakshuka. In How’d You Make That? Marisa makes date paste. And in our Wildcard segment, we talk all things kitchen and wedding registries! … Continue reading Episode 357: Shakshuka, Date Paste, and Wedding Registries The post Episode 357: Shakshuka, Date Paste, and Wedding Registries appeared first on Local Mouthful.

In food news this week: How one indoor farm is changing how food is grown — and building a new future for Appalachia In our What’s for Dinner? segment, Marisa is making potato cakes. In How’d You Make That? Joy is whipping up homemade vegan mayo. We revisit the topic of the Instant Pot–was the … Continue reading Episode 356: Potato Cakes, Homemade Vegan Mayo, and Instant Pots The post Episode 356: Potato Cakes, Homemade Vegan Mayo, and Instant Pots appeared first on Local Mouthful.

This week, in food news, when did following recipes become a personal failure? By culinary historian Laura Shaprio? In this week’s What’s for Dinner? segment, we’ve got Rancho Gordo’s lentil and carrot salad. In How’d You Make That? it’s Marisa’s simple peanut noodles (4 oz noodles, 1 tbsp. peanut butter, 1 tbsp. soy sauce, 1 … Continue reading Episode 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists The post Episode 355: Lentil and Carrot Salad, Peanut Noodles, and Grocery Lists appeared first on Local Mouthful.

In food news this week, a 16-week research study from Ohio State University suggests that stress reduction decreases fast-food meals and high-fat snacks. In What’s for Dinner, Marisa talks about how she’s cooking dinner for the twins these days. In How’d You Make That, we’re talking homemade falafel. In our wildcard segment this week, we … Continue reading 354: Stress Eating, Hungry Hungry Kids, Falafel The post 354: Stress Eating, Hungry Hungry Kids, Falafel appeared first on Local Mouthful.

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 The post Episode 353: Colcannon, Yogurt Cake, and Eliminating Disposables appeared first on Local Mouthful.

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 … Continue reading Episode 352: Faux Fish Tacos, Potato Hash, and Sharp Knives The post Episode 352: Faux Fish Tacos, Potato Hash, and Sharp Knives appeared first on Local Mouthful.

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 The post Episode 351: Lentil Soup, Celery Soup, and Magic Ingredients appeared first on Local Mouthful.

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 … Continue reading Episode 350: Vegan frittata, Buttermilk Flatbread, and Kitchen Organization The post Episode 350: Vegan frittata, Buttermilk Flatbread, and Kitchen Organization appeared first on Local Mouthful.

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 The post Episode 349: Mix and Match Meals, Bran Muffins, and Post-pandemic Wish Lists appeared first on Local Mouthful.

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 The post Episode 348: Red Beans and Rice, Emergency Desserts, and Flavor Ruts appeared first on Local Mouthful.

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 … Continue reading ENCORE EPISODE: Episode 177: Carrot Ginger Dressing and Make Good Baked Goods The post ENCORE EPISODE: Episode 177: Carrot Ginger Dressing and Make Good Baked Goods appeared first on Local Mouthful.

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 The post Episode 347: White Bean Soup, Seitan, and Home Cooking Changes appeared first on Local Mouthful.

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 The post Episode 346: Scallion Pancakes, Haluski, and Current Cooking Crushes appeared first on Local Mouthful.

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. … Continue reading Episode 345: Chickpea and Dumpling Soup, Eggless Egg Salad, and Veganuary The post Episode 345: Chickpea and Dumpling Soup, Eggless Egg Salad, and Veganuary appeared first on Local Mouthful.

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 The post Episode 344: Chickpea Crepes, Vegan Ramen, and Local Mouthful 2020 appeared first on Local Mouthful.

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 The post Episode 343: Kale Pies, Frittata, and Holiday Cooking appeared first on Local Mouthful.

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 The post Episode 342: Crispy Tofu, Broccoli & Garlic Sauce, and Joy’s Cholesterol appeared first on Local Mouthful.

In food news this week: Community Fridge helps ease food insecurity worsened by COVID-19 You can also follow the fridges on Instagram:  https://www.instagram.com/phlcommunityfridge/ https://www.instagram.com/germantownfridge/ https://www.instagram.com/thefridgeon52nd/ In our What’s for Dinner? segment, Joy’s having Butternut Squash Alfredo In our How’d You Make That? segment, Marisa talks us through caramelized onion kale. We’re talking edible holiday gifts … Continue reading Episode 341: Butternut Squash Alfredo, Caramelized Onion Kale, and Edible Gifts The post Episode 341: Butternut Squash Alfredo, Caramelized Onion Kale, and Edible Gifts appeared first on Local Mouthful.

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 The post ENCORE EPISODE: Thanksgiving 2018 appeared first on Local Mouthful.

This week, in food news: You’ll need a plan for Thanksgiving. Here are 4 ways to do it, via the Philadelphia Inquirer. In What’s for Dinner? this week, Marisa’s baking potatoes. In How’d You Make That? this week, we’re covering a timely topic: cranberry sauce. In our wildcard segment, we talk about the latest round … Continue reading Episode 340: Baked Potatoes, Cranberry Sauce, and Safer at Home the Sequel The post Episode 340: Baked Potatoes, Cranberry Sauce, and Safer at Home the Sequel appeared first on Local Mouthful.

In food news this week: Americans stuff their faces with junk food and alcohol as they await election results. In our What’s for Dinner? segment we’ve got air fryer tofu. In our How’d You Make That? segment, Marisa explains how to successfully cook frozen chicken breasts when you forgot to thaw them but still need … Continue reading Episode 339: Air Fryer Tofu, Cooking Frozen Chicken, and Stress Snacking The post Episode 339: Air Fryer Tofu, Cooking Frozen Chicken, and Stress Snacking appeared first on Local Mouthful.

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 The post Episode 338: Comfort Food Special appeared first on Local Mouthful.

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 The post Episode 337: Halloween Dinner, Breakfast Burritos, and Cleaning appeared first on Local Mouthful.

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 The post Episode 336: Farmers Markets, Air Fryers, Oatmeal Cookies appeared first on Local Mouthful.

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 The post Episode 335: Burrito Bowls, Mexican Beans, Pandemic Lunches appeared first on Local Mouthful.

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 The post Episode 334: Breakfast for Dinner, Apple Butter, and Favorite Gadget appeared first on Local Mouthful.

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 The post Episode 333: Shepherd’s Pie, Eggplant Lasagna, and The Great British Baking Show appeared first on Local Mouthful.

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 The post Episode 332: Soy Curls, Soup Season, and Breakfast appeared first on Local Mouthful.

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 The post Episode 331: Peppers, Mortar and Pestle Vinaigrette, and the Pandemic Freezer appeared first on Local Mouthful.

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 The post Episode 330: Roasted Tomato Sauce, Breakfast Sandwiches, Spices appeared first on Local Mouthful.

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 The post Episode 329: Summer Veggie Stew, Buffalo Cauliflower, and Labor Day Eats appeared first on Local Mouthful.

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? The post Episode 328: Eggplant Casserole, Vegan Chocolate Cake, Where’s the Fish? appeared first on Local Mouthful.

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 The post Episode 327: Tempeh Sandwiches, Fridge Pickles, and Ice Cream Machines appeared first on Local Mouthful.

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 The post Episode 326: Fifth Anniversary Special appeared first on Local Mouthful.

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 The post Episode 325: Reopening Restaurants, Instant Pot Rice Cookery, Hitting the Kitchen Wall appeared first on Local Mouthful.

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 The post Episode 324: Cauliflower Alfredo, Sheet Pan Nachos, and Cool Beans appeared first on Local Mouthful.

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 The post Episode 323: Grain Salads, Sauteed Mushrooms, and Martie Duncan appeared first on Local Mouthful.

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 The post Episode 322: Seitan Burgers, Caramelized Fennel, and Food Videos appeared first on Local Mouthful.

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 The post Episode 321: Pesto, Chilaquiles, and Weight Loss appeared first on Local Mouthful.

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 The post Episode 320: Lettuce Wraps, Speedy Slaws, and Feeding the Twins appeared first on Local Mouthful.

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 The post Episode 319: Beans-and-Greens, Halva Ice Cream, and Black Cookbook Authors appeared first on Local Mouthful.

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 The post Episode 318: Bon Appetit, Cabbage Salad, and Non-stick Cookware appeared first on Local Mouthful.

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 The post Episode 317: Greens Pie, Saag Tofu, and Aprons appeared first on Local Mouthful.

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 The post Episode 316: Simplified Pizza, Summer Hash, Chocolate appeared first on Local Mouthful.

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 The post Episode 315: Alison Roman, Potato Gnocchi, and the Quarantine 15 appeared first on Local Mouthful.

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 The post Episode 314: Taco Salads, Asparagus, and Stay-at-Home Shopping appeared first on Local Mouthful.

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 The post Episode 313: Meal Planning in Chaotic Times with Debbie Koenig appeared first on Local Mouthful.

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 The post Episode 312: Pasta, Jam, Grocery Strategies appeared first on Local Mouthful.

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 The post Episode 311: Pizza Bowls, Marinated Chickpea Salad, Quarantine Cooking appeared first on Local Mouthful.

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 The post Episode 310: Corona Virus, Dry-fried Tofu, and Heather Marold Thomason appeared first on Local Mouthful.

In food news this week, Joy received an IACP food writing award nomination. If you’d like to read the nominated story, click here. In our What’s for Dinner segment this week, we’re both going crazy for baked beans. This recipe is the closed I could find to what we made! In How’d You Make That? … Continue reading Episode 309: Baked Beans, Sunflower Ranch, Homemade Baby Food The post Episode 309: Baked Beans, Sunflower Ranch, Homemade Baby Food appeared first on Local Mouthful.

In food news, Civil Eats has a story on how plant-based diets and regenerative ag sparked a pea and lentil renaissance. In What’s for Dinner, Joy’s got Stuffed Cabbage In How’d You Make That?, Marisa’s got date and nut squares Marisa is into sourdough baking at the moment. And in What We’re Loving, it’s Debbie … Continue reading Episode 308: Stuffed Cabbage, Date Squares, and Sourdough The post Episode 308: Stuffed Cabbage, Date Squares, and Sourdough appeared first on Local Mouthful.

In food news this week, maybe going vegan isn’t the most sustainable option for humanity? In our What’s for Dinner? segment, Marisa’s making pureed broccoli cheese soup. In our How’d You Make That? segment, we’ve got a recipe to recommend: Chickpea Dumplings in Curried Tomato Sauce. After 16 weeks of sticking to a vegan diet … Continue reading Episode 307: Broccoli Soup, Chickpea Dumplings, and Joy’s Cholesterol The post Episode 307: Broccoli Soup, Chickpea Dumplings, and Joy’s Cholesterol appeared first on Local Mouthful.

In Food News this week, we talk about an innovation in avocados. In What’s for Dinner, it’s Marcus Samuelsson Black-Eyed Peas with Coconut Milk and Ethiopian Spices and it is delicious. In How’d You Make that, Marisa has something she has to get off her chest about soft boiled eggs. How do you clean your … Continue reading Episode 306: Black Eyed Peas, Soft Boiled Eggs, and Clean Pots The post Episode 306: Black Eyed Peas, Soft Boiled Eggs, and Clean Pots appeared first on Local Mouthful.

In food news this week, Ben & Jerry’s has a new sunflower butter ice cream! In our What’s for Dinner? segment? Marisa has made a highly seasonally appropriate smothered cabbage and rice soup, and she’s telling us how. In How’d You Make That? Joy reviews Oh She Glow’s recipe for Mushroom Pesto Tart. We talk … Continue reading Episode 305: Cabbage & Rice Soup, Mushroom Pesto Tart, and Produce Boxes The post Episode 305: Cabbage & Rice Soup, Mushroom Pesto Tart, and Produce Boxes appeared first on Local Mouthful.

Marissa McClellan is a master of canning pickled and fermented goods in addition to sweet jams and jellies. She resides in Philadelphia, PA where she teaches classes about canning. She has authored several books and hosts a podcast of her own called, "Local Mouthful." Learn what inspired her to pick up canning, how to make jams/jellies with alternatives to cane sugar, how to use the pits from stone fruits, which CSA she supports, and more.

Marisa McClellan, canning expert and one half of Local Mouthful joins Scott to discuss ENT’s “Future Tense” (S2E16). Topics include odd firing stances, the Temporal Cold War, and the many ways this episode could have been improved. Host Scott McNulty with Marisa McClellan.