Monday, August 12th, 2013
A cruise through the farmers’ market in mid-summer will give you the idea that there are six or seven zillion kinds of greens. In reality, though, there are only two: small and big. Small greens are the...
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Monday, August 5th, 2013
Any way you add it up, potato chips are America’s favorite snack food. We enjoy them during a televised football game, at holiday get-togethers, with a late night movie or along side our lunchtime sandwich. This great...
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Monday, July 29th, 2013
We can remember when roasted tomatoes listed as an ingredient in a recipe would have sent cooks scurrying to their cookbooks for an explanation. “Roast’’ and “tomato” were not words they were used to hearing in the...
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Monday, July 22nd, 2013
Food historians generally credit French chef Auguste Escoffier for creating Cherries Jubilee to mark Queen Victoria’s Jubilee celebration—although there is some confusion as to whether it was intended for her Golden Jubilee in 1887 or her Diamond...
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Monday, July 15th, 2013
Sarah Tyson Rorer, a Philadelphia-based cooking school founder and prolific author, published a recipe for peanut soup in her influential 1902 volume, Mrs. Rorer’s New Cook Book. But by that time the dish had likely been consumed in...
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Monday, July 8th, 2013
Crab cakes are a Maryland institution, and the best are Maryland bred. The high priestess of crab cookery is Nancy Devine, who rules the Lexington Market in Baltimore. Her parents, who founded Faidley’s, sold only fresh fish...
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Monday, July 1st, 2013
Anyone who is a fan of old-fashioned desserts will have heard of slumps. Although they might not have actually made one, they may know that a slump, a variation of a cobbler, is also related to a...
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Monday, June 24th, 2013
In our kitchen, salads are superstars. In addition to side dish salads, which we eat practically every day, we treat ourselves to carefully put-together main dish salads whenever we get the chance. Nothing makes us happier than...
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Monday, June 17th, 2013
In French, the word for “bean” is haricot, and the word for “green” is vert. So if you’ve wondered whether haricots verts (Ah-ree-koh VERH) is just a gourmet way of saying “green beans,” the answer is yes, and no. The French cultivar is thinner...
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Monday, June 10th, 2013
Brown rice, whole-wheat couscous, bulgur, quinoa and other whole grains can be served sweet, savory or deliciously cheesy, but when unfamiliar brown grains appear on the family’s plates, they may cause hiccups around the dinner table. The...
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