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

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

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.

This week, Joy returns to maintaining her meal calendar, Marisa is thinking about baking for the holidays and cooking up some Tex-Mex succotash.

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.

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!

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.

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

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

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

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

The post Announcement: A Summer Break appeared first on Local Mouthful.

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

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

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