Local Mouthful: A podcast for obsessed home cooks everywhere
Local Mouthful: A podcast for obsessed home cooks everywhereEpisodes
Episodes of Local Mouthful
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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 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
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,
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
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 –
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
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
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 excel
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. (Sor
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
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
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
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 yo
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 bul
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 cup
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
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 al
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 Mouth
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. W
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,
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 breakfa
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 t
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