In this episode there’s lots of restaurant talk that will make you hungry, organizing tips to make your pantry a less scary place, and our favorite (and only) producer’s very own kitchen disaster.

Pantry spring cleaning

The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing

Don’t forget to pick up Fruitcycle snacks at Glen’s Garden Market or on Amazon!

Serious Eats’ guide to pots and pans

Maketto

Toki Underground

Vigilante Coffee

The Carving Room-get the egg salad!

We talk with Elizabeth of Fruitcycle, a social enterprise that makes delicious, healthy, locally sourced snacks. Fruitcycle focuses on using produce that would otherwise go to waste and provides jobs for women who have been formerly incarcerated, homeless, or are otherwise disadvantaged.

Elizabeth is an inspiration, and we have a great time chatting with her about her genius business concept! Also, her snacks are legit. Lisa ate ALL the kale chips.

Show Notes:

Fruitcycle-check out their snacks on Amazon!

Ted Talk on food waste

Mess Hall–culinary incubator 

Together We Bake

Ben & Jerry’s Flavor Graveyard

Stribling Orchard

Bangkok Golden’s crispy rice salad

Wemo!

In this episode we talk about our feelings on yelp reviews, how to make dulce de leche without burning your hands, and what to do if your coworker gives you a head of radicchio.

Actors reading yelp reviews

Woodlands (the Indian one)

Woodlands Vegan Restaurant

Slow cooker dulce de leche

Apple coffee cake with dulce de leche

Alfajores!

Best peanut butter from Whole Foods

11 ways to use radicchio

Stuffed shells with radicchio

In this episode, we chat about embarrassing things parents do at holiday parties, breakfast and lunch co-ops, where to get your Laotian food fix, and judge Obama’s sweetener choices.

All about the Feast of the Seven Fishes

Restaurant Startup on CNBC, which Lisa got confused with Best New Restaurant on Bravo

Laotian Restaurants: Bangkok Golden-the original location in Fall’s Church; new location in Columbia Heights- Thip Kao

Rasika’s palak chaat

In this episode, we talk about food gifts and gadgets good and bad, kitchen disasters that happen when you are a lazy recipe reader, and dishes better eaten at restaurants than attempted in your home kitchen.

The Spiralizer

Zoodles!

Strawberry huller

The banana slicer

The donut buddy

Pumpkin donut holes

Relay Foods (where Priya and I got free boxes of produce)

Lisa’s granola

Cookie and other baked goods mixes in a jar

Daikaya

Pho Nom Nom

Minh’s

Hot cocoa mix in a jar

Hedgehog cookie cutter

Cardamom biscotti

Whole wheat almond biscotti

Oregon Chai

Tetley chai tea

Twinings chai tea

Earl grey chocolate cake

Homemade granola bars

One Good Dish by David Tanis, source of Egyptian breakfast beans

Welcome to episode 1! We taste test bunny chow, a South African street food, recap our holiday season of eating, and do a little D.C. survival guide talk. Enjoy!

Show notes:

Bunny chow

No knead bread

The building blocks of bunny chow:

The finished product!

Lisa & Andrew dive in…somehow Priya escaped unscathed:

Pear and cranberry pie

Cranberry pie with almond flour crumble

Wesson oil pie crust

Pumpkin pie with Greek yogurt 

Roast–the restaurant that inspired Priya’s Brussels sprouts with Thai sweet chile sauce

Babkallah!

Ocopa

Pisco sours

Washingtonian Cheap Eats

The Jello Mold Mistress of Brooklyn