Flatbreads are great for an easy dinner on—or off—the grill. | Photo by Emily Teel
Fire up the grill as autumn begins to chill
Although I enjoy soups, stews, root vegetables and roasts as much as the next locavore, I try to postpone that kind of cold-weather cooking for as long as possible. These flatbreads
Fresh peaches, peaches in pies, peach salsa, peach smoothies and canned peaches. All good. | Photos by Emily Teel
Making use of pick-your-own bounty
Once a year, my friend Colleen and I pack ourselves into her Honda for a trip to pick peaches at Mood’s Farm in Mullica Hill, N.J. Once we make it over
2 mins read
There’s a reason that tomatoes are the perennial farmers market favorite. They lend a sweet, meaty flavor and color to any meal, and require little more than a quick chop to become dinner. But although there’s something great about the singular tomato-basil bruschetta, there are countless other ways to make a meal using early-season favorites
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Photo by Emily Teel
Warmer weather draws an appetite for flavorful spring salads
As the spring days get warmer and evenings stretch out, it’s not all that appealing to spend an hour in the kitchen preparing a big meal. So opt to limit your time in the kitchen by whipping up these easy savory salads. These three
2 mins read
Photo by Emily Teel
Spring produce wakes up even the most tired of winter staples
By the time April rolls around, local foods are in a sorry state: Potatoes are beginning to sprout, long-neglected cabbages continue to be ignored, and turnips wore out their welcome back in February. But then spring sashays in, as much of a
4 mins read
A few years ago, I moved to Italy to study gastronomy, and it was there that I confronted my food-hoarding habit. I lived in a charming Parma flat with a former advertising executive from Australia by way of Singapore, and, on weekends, her Columbian fiancée. Collectively, we had a problem. We were powerless as consumers
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story and photo by Marisa McClellan WE'VE ARRIVED AT THE TIME OF YEAR I fondly refer to as pie season. There’s truly no better winter dessert than a flaky pastry filled with something sweetened and spiced. When I bake a pie—especially one that isn’t going to hang around my kitchen—I’ll always make a
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story by Marisa McClellan
For years, yeast was a mystery to me. Though I grew up in a household that made its own granola each week, and canned jams and applesauce every summer, we relied exclusively on store-bought breads, bagels and pizzas.
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story by Marisa McClellanOnce the growing season in the Philadelphia area kicks in, we get six to eight good weeks before the weather is too hot for delicate lettuces. While they do return in the fall once the heat lessens, I take that initial and finite season as a challenge to eat
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The Simplest Pot Roast Ever
This recipe is from Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes (Left to Write Press, September 2012, grassfedcooking.com).The secret to this recipe is a good sear, followed by time in the slow cooker with very little liquid, resulting
1 min read