Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Even in the colder months, I still crave a salad with dinner, but often with warm...
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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. I can skip the usual preface observing the...
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I had way too many tomatoes. Between a couple farmers' markets and a friend's CSA, I had three overflowing bowls. It's not necessarily a bad thing, but I just wanted to use them before they went bad. For help,...
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Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Chicken tends to be my go-to item when I want something to grill after work but haven't...
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The photo spread that accompanies the how-to on preserving lemons in "Canal House Cooking, Volume 1." While perusing the pages of Canal House Cooking, I found myself at a bit of a loss. You see, every week I look...
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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. Sweet grapes, bitter arugula, sour vinegar, and salty,...
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I learned two new things this week while trying to recreate a salad I'd eaten at the Simon Pearce glass-blowing factory's restaurant in Vermon. There wasn't anything too special about it—just
field greens—but something about the vinaigrette was unlike anything I'd tasted before.
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