Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. If world history curriculum depended on recipes instead...
Continue reading »
When I woke up from my tryptophan-induced slumber last Friday, my mind turned to a bulging fridge of leftovers. As usual, there seemed to be more food left over than was actually served on Thanksgiving. It was over an...
Continue reading »
I got the Cumberland sausages for this dish at Myers of Keswick in New York City, which you can read about Serious Eats: New York. To my surprise, I found that the Yorkshire pudding batter recipe is the same...
Continue reading »
We all know that English food has a pretty bad rep—with dishes named “spotted dick” and “bangers & mash,” it’s not hard to see why. But I’m here today to defend the merits of English pub grub. Maybe it’s just...
Continue reading »
