I cook because I love to eat. I garden because I love to cook.
I grew up in Philadelphia where the reining sandwiches are cheesesteaks and hoagies. However, there is another Philadelphia sandwich that gets far less attention – roast pork. Comparable in design to a cheesesteak or hoagie, thin sliced pork is stuffed into a long, crusty Italian …
My father’s friends Art and John had very different personalities. Art was a mild-mannered middle school math teacher and John was an ornery, drinking Quaker. Despite their differences in personality, they were the best of friends. Art feared death. He hated flying and was very …
What’s so difficult about Greek salad? It’s a salad with feta cheese. Right? Well, yes, but there’s more to it. I find there are a few simple tricks to go from a perfectly acceptable salad with feta cheese to a truly delicious Greek salad. First …
I’ve prepared small plates for my wife and friends on Saturday nights for years now, however it seems to have taken on more meaning during this coronavirus crisis. I always cook during the week, and the last couple of months were no exception. Since the …
We haven’t had lettuce for salad in about a month. We’ve made other kinds of salads, with red cabbage and white cabbage, endive and radicchio, and cut vegetables, but we miss lettuce. We finally got some romaine the other day, and the salad I wanted …
Every Wednesday, starting in middle school, I made pizza. After school, I opened a package of yeast, got out the flour, and kneaded dough. While it was proofing, I simmered a can of tomato puree with garlic, oregano, basil, and sugar. I grated mozzarella, assembled …
My daughter, Ariana, is a first-year college student, and has become a master at creating meals using improvisation. With her “to go” container the college gives every student, she packs a wide range of items from the college cafeteria and whips up late night meals …
I have a degree in marine biology. Well, technically it’s a Master’s degree in Marine Environmental Sciences. There are many benefits of going to school for marine science. You get to check out all kinds of really cool things in the oceans and along the …
I used to think of cilantro as a hot weather crop. That’s because it is ubiquitous in food from the Tropics; sprinkled over Thai dishes; an essential component of Vietnamese banh mi sandwiches; the base of some Indian chutneys; and I wouldn’t make Mexican guacamole …
One summer in the late 1970s, when I was young and my brothers and I were away at overnight camp, my parents took a trip to Mexico. My father came back wanting to make two things: sandals and refried beans. For years we had boxes …
