Chicken Tacos Revisited
I don’t like change. When I find something I like, I stick with it. I’ve worn the same kind of shoes to work for over 20 years. As long as my clothes are clean and still fit me, and aren’t too worn, no matter …
Recent Blogposts
Long Island: Land of Clams – Clams with Garlicky Chorizo Broth and Toasty Bread
Long Island is the land of clams. From the original native peoples to the multicultural residents of Long Island today, clams have always been a tasty part of the culinary repertoire. Surrounded by salt water on all sides, with sandy and muddy habitats aplenty, there …
Pickled Peppers
I grew up in Philadelphia, so I was weaned on cheesesteaks and hoagies. When you eat cheesesteaks and hoagies, you add peppers; pickled peppers. Sometimes sweet, usually hot. Not crushed red pepper flakes like you put on pizza, although they once adorned a hero I …
Late to the Party – Ravioli with Fennel Pollen Broth
I read a lot of cooking magazines, so I see the waxing and waning of trends and fads in restaurants and kitchens. Mostly I ignore them. In one ear, out the other, although maybe they leave a tiny impression in a far off corner of …
Salt Baked Squid = Salt and Pepper Calamari
My very favorite food in the whole wide world is shell-on, salt baked shrimp from the Chinese restaurant Lee How Fook in Philadelphia, where my family has been dining for decades. It is light, crisp, crunchy, and salty, with a slight peppery tang, perfect with …
Tomato Bruschetta with Arugula Sprouts and Ricotta Salata
Tomatoes and arugula are a match made in heaven; the juicy sweetness of tomatoes and the spicy bite of arugula. The problem is, the peak of tomato season in the garden does not coincide with maximum arugula production. Tomatoes are best before nights get too …
Shaved Zucchini Salad With Ricotta Salata and Gremolata
There are lots of factors that influence and inspire me when I cook and develop a recipe, but it’s rarely a name. Maybe I enjoyed a dish in a restaurant that I want to re-create at home. Or perhaps I saw a picture in a …
Shelley’s Mom’s Coleslaw
There are coleslaw lovers in this world, and coleslaw haters. It seems there are very few people in between. The lovers don’t understand why, when served as a supplement to your sandwich, you get only a tiny portion. Three or four forkfuls. A tease. It’s …
Kids Will Be Kids – Sichuan Dry-Fried Green Beans
Kids are not easy, even when they’re no longer kids. My children, currently 19 and 21, are home from college because of the coronavirus pandemic. At times they have reverted to their former selves circa ages 6 and 8. They bicker and fight with each …
A World of Kebabs – Chicken Souvlaki
In the heat of the summer, it’s always good to keep the kitchen cool by heading outdoors to use the grill. Burgers and hot dogs are fine, but kebabs are really where it’s at; bite-size chunks, seared to crisp perfection on the outside, while still …
