[Photograph: Blake Royer] Normally, French onion soup is a time-consuming process, involving long bouts of caramelization and keeping a close watch on the stove. For this column Nick and I have explored ways of shortening the process to keep...
Continue reading »
In the Crisper Featured Veg: Escarole Prep: Wash in several changes of water Eat: Raw in salad, sautéed, in soup Substitute: Kale, collards, spinach (cooked in soup) or bitter salad greens (raw) Did you see the movie Juno a...
Continue reading »
Some of my neighbors were out of town last weekend and graciously let us plunder their CSA shipment. I'm completely new to this process. It's such an odd feeling to walk home from the farmers' market with a large...
Continue reading »
On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Joshua Bousel] The extreme heat and humidity we have going on here in New York hasn't exactly left me with...
Continue reading »
The first meal in my new place after two weeks of crashing on couches should have been an excuse to go all out and do my gastronomic worst. But I was so tired after the moving process that all...
Continue reading »
The dawn of 2009 is upon us, and with the infant year comes millions (if not billions) of resolutions to eat healthier, get in shape, and save mad dough. For most of us (see: me), these newly acquired good...
Continue reading »
I thought I had picked this recipe out specifically for the lentils, an ingredient I really wanted to learn more about. But who was I kidding? The real star in this show is the bacon, and there is a...
Continue reading »
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...
Continue reading »
Mashed Potato Leek Soup - serves 6 - Adapted from Soups by Molly Katzen Ingredients 2 cups mashed potatoes (herbs, butter, anything you put in them) 3 cups clean, chopped leeks 1 medium stalk celery, chopped 1 large carrot, chopped...
Continue reading »
I've gotten into a habit of cooking a pot of dried beans every Sunday, then finding ways to use them throughout the week (soupy beans make a wonderful breakfast with a fried egg on top). Recently I cooked chickpeas...
Continue reading »
