Improvisation and children’s love of garden to table food come together to create and name this soup. After an improv in the kitchen last winter and an earning of the title “triple A” from my daughter, we made a second version together this week with the same rave reviews.… Read More
To the beauty of the beet: it is a root vegetable of many blessings to the self-sufficient gardener and cook—an early grower, edible from root to leaf-top, beautiful, versatile, and makes its home near the top the list for nutritional value. And for many of… Read More
Simple preparation and delightful presentation combine in this entree salad that consistently pleases. A delicious lime-cilantro dressing, “stars” of lean beef, healthy toppings of black beans, corn, peppers and scallions plus a plethora of greens make this recipe a main course in need of little else.… Read More
There is maintenance quiche, and then there is quiche of creative proportions. This recipe accomplishes the latter. I’m sure you’ve had one ~ a piece of freshly baked quiche that melds flavors perfectly, a flakey, buttery crust, melting in your mouth, so that one slice… Read More
South Philadelphia, home of Pat’s King of Steaks, originator of the cheesesteak in 1930. I lived within blocks of Pat’s, and it’s rival Geno’s right across the street, for a good 2 years while in graduate school, and the cult following around the sandwich did not… Read More
