I cook because I love to eat. I garden because I love to cook.
When I was a five- or six-year-old kid, my father occasionally took my two older brothers and I to the Palestra, the arena that opened in 1927 at the University of Pennsylvania, to see Big 5 college basketball games. We would wander in, find our …
Summer demands simple food, and grilled vegetables fit the bill. I sometimes look at the prepared foods in the big glass case at a supermarket or pork store or deli and see piles of sad, limp grilled vegetables. They don’t look at all appetizing and …
I learned to cook mainly from my father, Bert, who was the primary cook in my family growing up. I cooked all kinds of dishes with him. I learned to make spanakopita (Greek spinach pie) and baklava, both with thin, buttery layers of phyllo dough. …
I tend to avoid trends in the kitchen. Even though I read a lot of cooking magazines, I’m always a little late to the party; I’m not one for change. I don’t own an Instant Pot. My second or third unopened tub of miso is …
