Local Mouthful: A podcast for obsessed home cooks everywhere

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...

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 table...

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...

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, an...

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 Spe...

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 Kimc...

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 Spi...

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 ...

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 final...

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 Ros...