Roasted Baby Turnips with Maitake “Champignons au vin”

Do you have the Vedge cookbook? It’s wonderful, surprisingly simple, and delicious. (Full disclosure — I currently work Vedge Restaurant Group at V Street, but I owned this cookbook before that time! ). One of the things the cookbook does best if show how just a few ingredients of high quality, thoughtfully prepared, can be full of satisfying flavor. Mushrooms are my favorite of all … Continue reading Roasted Baby Turnips with Maitake “Champignons au vin”

Winter Shepard’s Pie

Hello Friends! The March GRID magazine has hit the stands, and I encourage you to pick up a copy. I contributed a vegetarian shepard’s pie using in-season vegetables. Beautiful to look at, delicious to eat, and easily made vegan. If you’d like to make a faster recipe, skip the lentil crust – it’s just as delicious. I’m going to include the recipe below, but do … Continue reading Winter Shepard’s Pie

La Locanda Del Ghiottone

I”ve been wanting to go to this restaurant ever since I smelled the garlic wafting out the front door during my first First Friday in Philadelphia. I finally talked Senor Lanky¬† into going with me. While it was packed, we were able to make a 9PM reservation, were seated promptly when we arrived, and were treated to great service throughout the meal. We started with … Continue reading La Locanda Del Ghiottone