Ratatouille is the perfect catchall for spring and summer’s bounty. A staple dish in Provençe, Ratatouille is loved for its versatility, as different chefs have completely different recipes for the dish. Feel free to play around with the proportions of vegetables, depending on what you like and what’s available.
Morewith Rhubarb Compoteby Ashley JeromeWith spring here, it’s time to start opening your fridge—and your palate—to all the wonderful foods that make a triumphant return to our local farmer’s markets and CSAs. Try out this rich, sweet dessert on a warm spring night and reawaken your kitchen prowess.
More1 min read
Wild Mushroom Pâté with toma primavera and arugulaNow that you can no longer use the cold weather as an excuse to be anti-social, why not invite some friends over and make them a fancy appetizer that highlights some local seasonal flavors?
More2 mins read
How to make an old-time Philly brewby Will Dean
Winter might seem like a time for shutting down and hibernating, but it’s also a perfect time for making a little something to help pass the cold months more easily. Here’s a simple recipe for a porter—a dark, malty beer that has a long tradition in Philly
1 min read
1/2 can Three Springs Fruit Farm Canned Peaches3 tbsp Peach jelly 1 tbsp Cornstarch1/8 tsp Cinnamon 1 frozen Puff pastry sheet, thawed1 lg egg, beaten 2 tbsp Cold Green Meadows butter, cut into cubes1 tbsp Sugar
More1 min read
Why a cast iron skillet is all you’ll ever need
Several years ago, I moved into an old house in Madison, WI and found a cast iron skillet in the basement. Raised by Teflon lovers, I was wary. It took a graybeard neighbor—a kind of cast iron prophet—to convince me I should try it. “You
3 mins read