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 though... More

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,... More

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. More