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

Episode 346:  Scallion Pancakes, Haluski, and Current Cooking Crushes

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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

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

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.

Episode 379: Festive Recipes, Frozen Burritos, and Dirty Pans

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

Episode 378: Meal Calendar, Holiday Treats, and 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.

Episode 346: Scallion Pancakes, Haluski, and Current Cooking Crushes

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