Claim OwnershipLocal Mouthful: A podcast for obsessed home cooks everywhere
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Local Mouthful is a podcast for obsessed home cooks everywhere. Co-hosts Joy Manning and Marisa McClellan spend 30 minutes once a week talking about home cooking, food news, cookbooks, kitchen gear, restaurants, and recipes. The show also occasionally features conversations with cookbook authors, food entrepreneurs, and other culinary professionals.
Every episode includes tips, inspiration, and advice that you can immediately use in your kitchen.
Every episode includes tips, inspiration, and advice that you can immediately use in your kitchen.
246 Episodes
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1Hi 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.
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
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.
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Oh I didn't know about the news surrounding Adam (that's how distant I am from news of all kinds) even though I like individual BA chefs, though he's never been one of them. He gave out this weird vibe that's kinda boastful and condescending. From the BA podcast episodes that I've listened to, he often cut people off which really irked me, so much so that I stopped listening even when the topic interested me. Also his voice sounded pretentious but it could be just how his voice is naturally, I don't know.
Again, very amusing to hear the discussion around tofu, to my Chinese ears at least. Really good tofu has a very nice flavor that's subtle and satisfying, not much seasoning required. And it comes in so many different textures and variations. For inspiration, look up the famous Huainan Tofu Banquet. That's basically feast featuring tofu only, where up to 150 different tofu dishes are served.
I'm Chinese and it's funny to hear about the comments about Chinese pear. To me, that's the default pear and all the other pears are the unconventional. Also, Chinese pear is also good when cooked. There's a famous one where you steam it peeled, cored and halved with crystal/rock sugar and Chinese almond. It's typically eaten in fall and winter, or when you have lingering coughing and sore throat. Supposed to be really good for your respiratory system, and it is delicious!
I've always been peeling back cabbage as I go, because it preserves well