As summer comes to an end, we can still make use of the season’s bounty. Tomatoes, corn, peaches and watermelon – these are a few ingredients that I won’t really use any other time of year because they’ll never taste as good as they do right now. So let’s talk watermelon. There are few things as
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I’m not a huge fan of super sweet desserts, but I love playing off of subtly-sweet ingredients like corn. Sure, corn may be a vegetable, but it’s still sweet! Let’s take cornbread and, instead of eating it as a savory side, let’s make it a dessert paired with sweet mascarpone, fresh blueberries and set it
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I rarely can justify turning on the oven in the summer while the AC is blasting, so my little charcoal grill is the cooking hero during these hot months. It’s a welcome change of scenery, but I’m likely to stick to the same old favorites. When DB added our new line of Haku Shoyu to
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Well, here we are, an unprecedented quarantine. I know we’re all handling the situation differently, but one thing we’ve all got to do is eat. Personally, I find the best way to cope with the countless unknowns is by keeping up with my regular tasks around the house. Meal planning and cooking is a large
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I’m not here to give you a recipe for rotisserie chicken because, well honestly, you can’t replicate rotisserie chicken at home! Unless you have a rotisserie in your kitchen. Do you have one? Me neither. Luckily, Di Bruno’s cooks these up daily at their Franklin and Rittenhouse locations. There’s just so many reasons to love
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A box of pasta and a jar of red sauce might be considered by some a fallback recipe when you haven’t had time to get to the grocery store all week. For many of us it’s the first thing we learned to cook for ourselves because it’s just so easy to make. But I have
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Whatever you do, don’t rush the onions. I’ll be the first one to admit that I rarely follow recipe directions to the letter, so I’m warning you: don’t rush the onions. When onions are cooked slowly they do a magical thing, or rather scientific — they are transformed from stinky and crunchy into irresistibly sweet
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It’s almost the middle of January. Ugh. The holidays are well behind us and I’ve finished off all the accumulated sweets and baked goods from Christmas; I have no more excuses. It’s time to settle into my annual winter detox routine. So much decadence always pays a toll and my body (and mind) are ready
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When I asked Emilio what the holidays are like with the Mignucci family he smiled as he replied, “It’s total Bacchanalia”. Did I expect anything less? He proceeded to explain, in delicious detail, how he prepares food throughout the entire day for his family. It looks a little something like this: Cheese and charcuterie board
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Thanksgiving is a unique holiday because its entire existence is centered upon one meal. So it’s common for those of us cooking to feel a lot of pressure in the kitchen to really nail it. As much I love to cook, I get intimidated to take on the entire meal so I like to cook
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