[Photographs: Nick Kindelsperger] When I think of kidney beans, my mind usually wanders down the Mississippi River to New Orleans. That's when I start dreaming of perfect red beans and rice. It's one of my favorite meals—I'd make it...
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"It's similar to tortilla soup, but with a richer, deeper broth." [Photograph: Nick Kindelsperger] I had no idea what sopa tarasca was before yesterday. Honestly, I'm still not sure if I completely comprehend the exact definition, but I can confirm...
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Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely....
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The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't...
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Editor's note: Philly food writers Joy Manning and Tara Mataraza Desmond drop by weekly with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. [Photograph: Dan Call] Everyone loves a plate of pasta,...
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Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you grew tomatoes this year, chances are you've still got a few...
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serves one Ingredients 3 ounces spaghetti, high-quality dried or fresh Salt 6 ounces tomato sauce (recipe follows) 4 large leaves of basil 1/2 tablespoon butter, unsalted 2 tablespoons freshly grated Parmigiano Reggiano 1 tablespoon extra virgin olive oil Procedure...
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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. [Photograph: PHIGONGGOI on Flickr] The story of this...
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[Photograph: Blake Royer] I'm always experimenting with new ideas when it comes to tomato-based pasta sauce, a seemingly inexhaustible genre of cooking. When summer is at its peak, I love to make this no-cook marinated sauce, basically a bruschetta...
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[Photograph: Nick Kindelsperger] Saffron in fried rice? I couldn't help but wonder whether this twenty-year-old recipe from the New York Times had fallen prey to some kind of horrible fusion abomination. But it turns out author Julie Sahni had...
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