Marisa McCllelan’s new book, Food in Jars. | Image via foodinjars.comYou’ve read her blog and drooled over her mouth-watering recipes, now it’s time to read her book. Canning blogger and Grid columnist Marisa McClellan will be celebrating the release of her new book, Food in Jars: Preservation in Small Batches, with a selling and signing event
MoreTEDxPhilly Promo from Free Film Collective on Vimeo. Last year’s sold out success, TEDxPhilly, will be making its second appearance next Tuesday, November 8. This year’s theme is “The City” and features speakers, performers, and exhibitors who will share their experiences and perspectives of being part of Philadelphia. The all-day “idea” conference is multidisciplinary and will
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Americans throw away about 40 percent of the food they buy. Horrifying, isn’t it? But there are many ways to reduce your food waste. You can shop more carefully, plan for leftovers and use every inch of food you buy. Previous generations were well acquainted with this last technique. Vegetable trimmings were saved for soup
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The first time I tasted pumpkin curry was 10 years ago, at a place in Portland, Ore., that’s half restaurant, half Laundromat. The pumpkin cubes were perfectly tender and the coconut and yellow curry broth were habit-forming. Ever since, pumpkin curry has been one of my primary food obsessions.
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Peach Pie with Crumble Topping
1/2 recipe of basic pie dough5 cups sliced peaches (8-9 peaches)1/2 cup brown sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/2 tsp. almond extract
1 min read
Basic Blueberry Pie
1 recipe of basic pie dough6 cups blueberries (fresh or frozen)1 cup sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/4 tsp. grated nutmeg2 Tbsp. butter1 egg (for egg wash)
1 min read
Strawberry-Rhubarb Pie
1 recipe of basic pie dough1 quart strawberries, washed and quartered1 pound rhubarb, chopped into 1-inch lengths1 cup sugar1/2 cup all-purpose flour1/2 tsp. vanilla extract2 Tbsp. butter1 egg (for egg wash)
1 min read
For most of my life, I believed that pie was special occasion food, reserved for big family dinners and primary holidays like Thanksgiving and Christmas. Because of that, I developed a parallel opinion that making pie was extraordinarily hard. Why else would it be trotted out only once or twice a year?
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January is the month for fresh starts. Some people decide to lose weight, others to quit smoking or recycle more. In my house, we’ve decided to be diligent about eating our greens. Thankfully, this doesn’t have to be a chore.
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I come from people who believe that pickles are integral to a good sandwich, that dinner should be eaten around a table and that all the very best gifts are edible. In fact, one of my earliest memories includes reaching up to slip a cooling cookie off the kitchen counter, baked by my dad for
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