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The Country Cooking of Italy's Potatoes with Porcini

In the intro to this recipe for Potatoes with Porcini from The Country Cooking of Italy, author Colman Andrews tells us a little about the thrifty ways of the people of Liguria. When procini season rolls around, Ligurians stretch their pricy 'shrooms by bulking them up with inexpensive potatoes. Baked gratin style, the potatoes have a chance to take on all of lovely qualities of the porcinis. More

Bake the Book: Blueberry Moonshine Pops

Pairing sweet blueberries with punchy moonshine and a hit of lemon juice is a genius move, making these Blueberry Moonshine Pops one hell of a summer afternoon treat. The popsicle masterminds behind Brooklyn's People's Pops advise that these pops are best enjoyed on a hazy back porch in North Carolina with a bluegrass sound track but they also don't discount that they still taste pretty great in a steamy little apartment. More

The Homemade Pantry's Roasted Tomatoes for the Freezer

Alana Chernila, author of The Homemade Pantry, has figured out a way to freeze summer tomatoes so that they retain their sweetness all year long. Her method involves snatching up pounds of gorgeous summer tomatoes and giving them a low and slow roast with garlic, herbs, and olive oil. This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and breaking out during the cooler, tomato-less months for a bright taste of summer. More

Gluten-Free Powdered Sugar Doughnut Muffins

Breakfast is a place where carbohydrates reign supreme. Bagels, toast, muffins, and doughnuts are the mainstays of the first meal of the day. And when you introduce a gluten allergy into the mix, breakfast becomes a bit more of a challenge. Our own Elizabeth Barbone has come up with a solution to this breakfast pastry challenge with her Powdered Sugar Doughnut Muffins from How to Cook Gluten-Free. More

Congrats to Caroline Russock, Philly City Paper's New Food Editor

@Adam Kuban - Thanks and no, there will be no contests in my future.

@JacobEstes - Good one.

And everyone else - Thanks for the kind words!

Cook the Book: 'Herbivoracious'


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mercuryhime
randomword
jae_em
veggiegirl
sarahd2285

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Bake the Book: 'The Sugar Cube'

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Kat K.
sfgoo
suthungirl
valeriam
kmayers

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Cook the Book: 'Mr. Sunday's Saturday Night Chicken'

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smoothfin
jasonngo
AnnaF
udaho
nope54

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Cook the Book: 'How to Cook Gluten-Free'

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alwaysabrat
Melissa Johnson
puddlepublic
jesusofraleigh
Cybrczch

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Cook the Book: 'The Homemade Pantry'

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Sheepygirl
unspider
lazy_lurker
impulsively
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Cook the Book: 'Texas Eats'

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Lulu Brown
albroom
Wes Henry
Robertaj
GianniB

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Bake the Book: 'Sinfully Easy Delicious Desserts'

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mollyn
Minke
smsingram
Hoppocrates
justalittlebit

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Cook the Book: 'Rice & Curry'

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justben
Rebecca F.
chitown_leena
Jester99
Keegski

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Cook the Book: 'How to Cook Everything The Basics'

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Marls Barkley
sln123
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CapitolBites
onpixelmittens

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Bake the Book: 'CakeLove in the Morning'

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BostonDiner
sch89
Sunny74
feep
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Cook the Book: 'A Girl and Her Pig'

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dixiegirl
Crusty
molliesophia
atreau
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Cook the Book: 'Eat with Your Hands'

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Cook the Book: 'Ripe'

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Bake the Book: 'Joy the Baker Cookbook'

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Cook the Book: 'Asian Tofu'

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S. H. Fernando Jr.'s Sri Lankan Chicken Curry

April Bloomfield's Devils on Horseback

@igotabeefpastry, Yup, that's the recipe. When I tested it out I used chile flakes and not pequins.

P.S. You win the prize for my most favorite comment ever. "Kinda dirty, kinda Brian Eno." made my day.

Cook the Book: 'The Unofficial Mad Men Cookbook'

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Cook the Book: 'My Pizza'

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Cook the Book: 'Masala Farm'

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e6891nickels
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Cook the Book: 'Bangkok Street Food'

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ryan97ou
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Bake the Book: 'Marshmallow Madness'

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Cook the Book: 'Rustic Italian Food'

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Bake the Book: 'Entenmann's Big Book of Baking'

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Bartender's Choice: 8 Cocktails from The Franklin Mortgage & Investment Co., Philadelphia

Instead of recreating some Disneyfied version of the speakeasy, the folks behind Franklin Mortgage aim to bring cocktails back to their past glory, not necessarily by making old drinks, but by making good drinks. They were recently included among the semifinalists for the James Beard award for Outstanding Bar Program. Here are 8 bartender-selected cocktails from their epic list. More

Terry Theise On What To Say to a Sommelier

We have a high-priest class in fine dining restaurants. They possess the mysteries, and while nearly all of them are remarkably affable and helpful, one's heart can quake when they approach the table. "I must be able to navigate this crucible if I want anyone to even like me, let alone get...lucky." So what does an otherwise capable person do in this delicate moment? How do you make it through with your aplomb intact, and furthermore, how do you get the most from your sommelier? More

Hot Dog of the Week: Fork & Barrel, Philadelphia

Fork & Barrel is a beer-centric gastropub out in East Falls, a few miles from center city, from a team that have made a name for themselves with malt braised short ribs and hand pumped cask ales at Tap & Table in northeastern Pennsylvania. Looking over recent reviews gushing about Fork & Barrel's wild game menu and insane beer selection (on par with the best in the city), what really caught my attention was the brief mention of a separate hot dog menu. More

Montreal: Maple Syrup Season Arrives at Pied de Cochon's Cabane à Sucre

Early March marks the beginning of sap season, and once the fields of maple trees are tapped, the province celebrates by opening the doors of the numerous family-owned cabanes à sucre, or sugar shacks. In 2009, chef Martin Picard—the owner of Montreal restaurant Au Pied de Cochon —retreated from the frenzied pace of his city restaurant and built a cabane à sucre in the Mirabel countryside, nearly an hour's drive outside Montreal. Take a look at the maple-centric menu: from New Brunswick oysters to the tourtière meat pie, everything involves maple syrup. More

Angrezi Bhutta (Corn and Tomato Curry)

A lot of cuisines have a way with tomatoes, and I soon became overwhelmed with options. But I settled on this winning recipe from Raghavan Iyer's 660 Curries. It's another perfect example of why I love vegetarian Indian cuisine so much. The complex curry powder helps balance the sweetness of the corn, and the tomatoes break down into a thick sauce. Serve this with some naan, and you'll have a simple meat-free meal. More

Hot Dog of the Week: Dapper Dog Cart in Philadelphia

The Dapper Dog cart comes out for lunch a few days a week, and every Friday and Saturday night on the bar-choked corner of 2nd and Poplar Street in the city's Northern Liberties section of Philly. The menu is total drunk food, the kind of thing I might try to make at home after 12 beers and maybe a funny-tasting cigarette: hot dogs topped with pepperoni, tomato sauce, asparagus, mac and cheese, fried eggs. They also do all sorts of specials, such as the mashed potato dog above or a "Greek hot dog" which is basically the contents of a Greek salad piled onto a hot dog. More

Time for a Drink: the Michelada

A simple combination of Mexican beer, lime juice and seasonings, a Michelada is immensely refreshing and easy to prepare individually or in big batches for a group. With as many versions of this drink as there are people drinking them, the Michelada is also quite flexible, making it a great choice for a Memorial Day weekend gathering. More

Cook the Book: Pork Shoulder Rillettes

The chapter devoted to all things porcine in My New Orleans by John Besh is called Boucherie, and has several delicious-sounding pork-based charcuterie projects including these Pork Shoulder Rillettes. This version slow cooks pork butt with chicken stock, lard, wine, and a few other aromatics until it's tender enough to shred into a million tasty little pieces. More

Hot Dog Of The Week: Tuscan Tony

"The Tuscan Tony is pure Philadelphia." [Photographs and original artwork: Hawk Krall] Past Weeks' Dogs Cincinnati Cheese Coney24th & Passyunk TruckTexas TommyPhilly Dirty Water DogChicago Dog This week's dog is a one-of-a-kind creation from Paesano's in Philadelphia, and a strong modern contender for the city's signature hot dog. Philadelphia has a rocky history with hot dogs. Although we've had some unique contributions to hot dog history, they're often passed over for cheesesteaks and hoagies. Anyone from the area might know the Philly Fish Cake Combo or Texas Tommy, both of which have been covered here before. Some might even remember the "Kosher Tommy," a Kosher hot dog wrapped in beef salami sold in delicatessens years ago, almost gone today save... More

Video: 3 Cats, 1 Steak

How to eat a steak if you're a cat: Get two other cats to hold the ends for you, and then munch away at the center. This method works pretty well until the other cats realize, "Wait, this blows," and try to take the steak away from you. Watch the video after the jump.... More