Until recently, I thought there was only one type of chow chow—the furry breed of Mongolian dog that Martha Stewart adores. As it turns out, there's another breed of chow-chow, differentiated by a mere hyphen. This one is a pickled...
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The bulk of my food shopping gets done in two places: farmers' markets for produce, and fancy gourmet markets for the rest. I am content with the knowledge that the vast majority of the food that comes into my kitchen...
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I had some cabbage leftover from the shrimp tostadas and I was absolutely determined to use it. See, I have a problem with letting cabbage fester and go bad in the bottom drawer of my fridge. I know it's...
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If you are anything like me, food shopping makes you hungry. I've tried eating before I go to the market but I invariably get hungry halfway through my trip. In a prefect world I would be able to do some...
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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. ©iStockphoto.com/Pannonia In this casserole, a stint in a...
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Caldo Verde is somewhat similar to a soup I made awhile back called Caldo Gallego. Both hail from similar parts of Europe and are decidedly inexpensive, peasants soups. Both feature dried chorizo prominently, which leaks its richly red oil into...
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When fresh greens aren't in season, this Napa cabbage and red onion salad is a perfect dish for some lightness and crunch. Served immediately or made ahead, it'll keep its flavor and texture. It's like coleslaw minus the mayo and...
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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. This salad is inspired by one of my...
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The best part about this recipe is how the ingredients (apple, cabbage, kohlrabi) scream late fall, yet the flavors feel more like a summer snack. Instead of having to use a bunch of out-of-season ingredients, this one utilizes fall...
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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 the book coauthored by the two, Almost Meatless, due out in spring...
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