Sorry to the others, but our favorite stand at the market on Saturday mornings is Eden Valley. This is for two simple reasons: Their fruit tastes amazing and the farmers so really friendly, especially Lem. Well, two weeks ago they had tons of sour cherries – which are the perfect kind to make a pie [...]

If there were such a category as American Provincial, Emily would be the leading exponent of the style.  Where my goal in the kitchen is to make something unique and complex, Em aims for simple but flavorful.  Together, we balance as we never have only one taste or the other.  The recipe below is one [...]

I grilled a London Broil last week, but did not marinate it long enough and it came out a bit chewy.  (If there is a reoccurring theme to the past couple posts it would be “making the best of kitchen mistakes”.)  I tried to make it into a sandwich, but the meat was too tough and I [...]

It was 102 in Philly tonight around dinner time, and I needed something light.  In addition to that, tonight is my first night at home with Emily away on her singing program, so I am cooking for myself.  I am never one to go all out in the kitchen for myself; I tend to just [...]

The recipe I got from the James Beard American Cookbook seemed too simple to be believed.  I thought he knew something I didn’t and so I followed it by the letter and I ended up with a sloppy wet mess of a pie — A pie that really wished it was a cobbler.  Don’t get [...]

Wish I could take credit for this one, but it really belongs to Emily (with The Silver Spoon as a diving off point).  It is a perfect dish for a hot summer night — as long as you have good, fresh veg, which are the key.

Asparagus season is often a short window, and because of it, we tend to load up on it every week.  After the first couple weeks, simple blanched asparagus just seems repetitive and something else is needed to mix it up. Mom found this recipe (credit where credit is due…it is Martha’s) and we tried it [...]

Without question, one of my favorite spring market items is the garlic scape. The scape is the the early stalk of the garlic bulb, harvested before it is allowed to flower – which consequently makes the bulb grow as well. It may look and feel like your standard flower stem, but the garlic scape has [...]

Remember that interesting recipe from the NYTimes I linked to this weekend.  Well, I decided against making it as it is so freaking hot out.  While I have only recently admitted to enjoying soup (a lot of which has to do with how easy my stick blender makes it to cook), it is still something [...]

Pronounced keen-wah btw.  A grain I always have been afraid of since it is really only the crunchiest of crunchies at the co-op that seem to buy it.  I figured it took a while to cook, kinda like steel-cut oats, and was one of those super-cardboardy, but good for you grains.  I was totally wrong.
Not [...]