Cooking - Page 6

#177 February 2024/Air/Cooking/Current Issue/education/Energy/Environment/Food

Electrified kitchens are safer, healthier and greener. Will Philly’s restaurants and institutions make the switch?

In a scene from the PBS docuseries “NOVA: Chasing Carbon Zero,” Chef Chris Galarza removes an ice cold frying pan from a freezer and places it on an induction burner. Only a moment later, he tosses some chopped peppers in the pan, which immediately start to sizzle. This impossible-seeming trick is one that Galaraza has

February 1, 2024

5 mins read

#008 October 2009/Cooking/Food

Recipe: Tempeh Tantrum

The other non-meat takes center stageby Bernard Brown
We all know tofu, whether as a food or a punchline, but what about tempeh? Just like tofu, tempeh is a sustainable alternative to animal products. Both are made from soybeans, which are probably the most resource-efficient way to convert sunlight, air and soil into protein, so picking

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food

Recipes: Treat Yourself

Think bigger than Jack O'Lanterns and create these delicious pumpkin recipes

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food

In Season: Pumpkins

by Tara Mataraza DesmondPumpkins are fixtures in the decorative backdrop of the fall season, but their culinary purpose far exceeds their ornamental role. They share a branch of the gourd family tree with their winter squash cousins and can be used in recipes exactly as squash are.

October 1, 2009

1 min read

#006 August 2009/Cooking/Food

Recipe: Eat a Plant, Save the Planet

Reduce your footprint by changing your diet recipe by Dynise Balcavage Choosing a vegan (or vegetarian) diet has a positive impact on our health and environment. Summertime provides a fresh opportunity for us to enjoy our garden gifts in a myriad of meatless ways. Try this vegan recipe below.

August 2, 2009

1 min read

#006 August 2009/Cooking/Food

Recipe: Simply Summer

Enjoy the bounty of the warmest part of the year with this simple and delicious local mealrecipes by Nicole Wolverton and Allison Kelsey of FarmtoPhilly.com

August 1, 2009

3 mins read

#006 August 2009/Cooking/Food

Recipe: Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup with Jalapeno Yogurtrecipe by Ashley Jerome

August 1, 2009

1 min read

#006 August 2009/Cooking/Food

From the Editor: Try It!

It’s August and the full splendor of the CSA is upon us. For the uninitiated, CSA stands for Community Supported Agriculture. (This acronym is somewhat obtuse. I would suggest replacing it with BFF, Buying From a Farmer.) The way it works is you sign up before the farmers’ harvest, usually in the late winter or

August 1, 2009

2 mins read

#005 June 2009/Cooking/Food/GridPhilly

Book Review: Wild Fermentation

Wild Fermentationby Sandor Elix KatzChelsea Green, 2003; $25I’ve lost count of the number of times this book has been recommended or mentioned to me, and it deserves every one. Katz explores the world of fermentable foods, which includes some of the earliest prepared foods humans ate, not only to give you something great to eat,

June 2, 2009

1 min read

#005 June 2009/Cooking/Food

Food: Vegan Fare From Near and Far

Combining local foods with the realities of your pantryrecipes by Dynise BalcavageLike many people who are concerned about the environment, I dutifully seek out locally-grown produce. I try to patronize restaurants that lean heavily on local fare. I even make my own soy and coconut ice creams instead of purchasing my favorite West Coast-produced brand.

June 2, 2009

3 mins read

#005 June 2009/Cooking/Food

Food: In Season

Recipes for a four-course local mealWe’re still full from our food issue (last month, by the way), but we decided to continue expanding our recipe selection, along with our pant sizes. The kind bloggers at FarmtoPhilly.com agreed to help us out by mixing up a whole meal of delicious, local dishes you can serve at

June 2, 2009

4 mins read

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