“Slaw” is a pretty loose term. Finely chop some veggies up, add vinegar, and you have one. I had some beautiful beets and remembering a raw beet, carrot and apple slaw I once sampled at the Prospect Park farmer’s market, I set to work. Of course, because I had a fridge full of greens, I had to add some of those two. The above slaw … Continue reading Raw Beet Slaw
I wrote this post about one of my favorite cookbook series’ – More-with-Less, Extending the Table, and Simply in Season – on the blog Farm to Philly, for which I am a contributor. Farm to Philly focuses on eating locally, organically and sustainable in Philadelphia. Simply in Season is a great cookbook whose goal is to help you eat lots of local produce, in season, … Continue reading Simply in Season on Farm to Philly
I love carrots. All orange and fresh for Spring, they’ve been tempting me lately. With just a bit of extra flavor, they easily become an impressive side dish. I made the above carrot puree (really more of a carrot mash) from a recipe in The Art of Simple Food. On one of the last cool evenings last week, it was perfect. Boiled carrots, fried onion, … Continue reading Carrot (and cumin and caraway) Mash
Honest Tom’s taco truck, run by a nice, floppy haired Drexel grad, has been getting a lot of local press lately. Why? Well, there aren’t a lot breakfast taco trucks around, and that’s a shame. Also, he serves tacos made from fresh, homemade ingredients, and french pressed coffee to go along with them, at a great price. But I had to try the taco for … Continue reading Honest Tom’s Taco Shop
I love making frittata for brunch. You just put it all together in an iron skillet, turn on the stove, and then have plenty of time to set the table or make toast of drink bloody mary’s with your friends until it’s finished. I made this rainbow chard frittata for Easter Brunch a few weeks back. The very simple recipe comes from “The Art of … Continue reading Rainbow Chard Frittata
It’s Earth Day! While reducing your meat consumption (or going veg!) is one of the most significant ways that you can reduce your carbon imprint and be nicer to Mother Earth, there are lots of other ways to green your life! One important step is reducing your overall food waste. To begin, that means only buying (locally!) what you’ll eat, and using up all those … Continue reading Earth Day!
It was Senor Lanky’s birthday, and in keeping tradition with our trip to Vetri last year, we decided to go to Marc Vetri’s newest restaurant, and winner of the 2008 James Beard Foundation award for Best New Restaraunt, Osteria. Located in a large building with soaring ceilings on North Broad St., Osteria has a more upscale rustic design, great wooden tables, and a giant meat … Continue reading Osteria
The UPenn area has some truly awesome foodtrucks, and this is a shout-out to one of my favorite ones – KoJa. That’s “Korean/Japanese” and they make delicious spicy noodles and this Udon soup, which I always politely order without the fishcake. This time, they threw in some extra tofu for me, just because they are nice. I always throw in some Sriracha that I keep … Continue reading KoJa Udon Soup
Longing for Spring, and overjoyed by the produce at Iovine’s, and inspired by the recent cherry-blossom festivals on the East Coast, I decided to go Japanese-style with this month’s Dinner Party Club meal. I started the meal off with these cute little “pocket” sushi – tofu puffs soaked and split and filled with saki rice, carrots, and black sesame seeds. The first spring rolls of … Continue reading Dinner Party Club – Japanese April
The only thing that I regret about this adzuki bean soup is that I didn’t soak the beans the night before. Already committed to the soup, I had to wait an impatient 2 hours until it was ready. Other than that – delicious. You can make it with canned beans, but slow cooked beans have a much firmer texture and a fuller flavor. I at … Continue reading Adzuki bean, miso, and veggies soup
