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. [Photograph: Robyn Gallagher] A few months back when...
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Note: This recipe is part of Kerry Saretsky's series The Secret Ingredient. This month's featured ingredient is rose water. Kerry also gives recipes that use rose water for Blackberries and Raspberries with Rose Sabayon and Rosey Rosé. I like to...
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Although I've had some incredibly good meatless sandwiches in my life, whenever I make them at home they tend to come out overstuffed, messy, and muddled. With the meat gone, I often add too many vegetables that don't play...
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When the dining hall became unbearable in college, I would treat myself to a fresh tomato, mozzarella, and basil sandwich at my favorite bakery. This combination fueled my most desperate studying, even in the dead of winter. At the time,...
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All of the asterisked ingredients came from Russo’s, in the East Village, which you read about on Serious Eats: New York. - serves 4 as an appetizer, two as a light supper Ingredients 1 large, egg, beaten 3 tablespoons...
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There's a reason
tomato and mozzarella go well together—the sweet fruit sings on top of smooth, tangy mozzarella. The combination is most familiar on a pizza, but I love them together in a raw tomato sauce or simply sliced and drizzled with olive oil for a classic Caprese salad.
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Photograph from hojusaram on Flickr Sometimes a few simple ingredients come together to create something spectacular. The individual elements compliment each other so well that, when combined, the results are so delicious they border on magical. Think bacon and eggs;...
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In honor of the superlong holiday weekend and the multiple brunch possibilities contained therein I am going to post the Serious Eats Sunday Brunch recipe suggestion today. I'm a grilled cheese fanatic for breakfast, brunch, lunch, or dinner, so when...
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This dish, from my favorite grilling book, The Thrill of the Grill, by Chris Schlesinger and John Willoughby, is great to make for friends or family on Labor Day. If you can't find sopressata any good-quality Italian salami or pepperoni...
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