Results tagged “cooking”

I grew up thinking that I didn't like sweet potatoes. It wasn't until I was a teenager that I realized that it wasn't sweet potatoes, in and of themselves, that I had a problem with: it was the way they're served at Thanksgiving, sickly sweet and buried under marshmallows. (All due respect to marshmallows: I love you, but not in this particular instance.) Used with savory ingredients, however, sweet potatoes are nothing short of awesome. Plus, they're healthier than standard potatoes: high in fiber and vitamins and easier to eat unadorned by their white, starchier siblings. (Seriously, Yukon Golds have their place, but that place is usually under a large amount of butter or sour cream.) Once I discovered that I actually liked sweet potatoes, I was unstoppable, ordering them at any restaurant that had them on the menu and trying out every recipe I could find. Then, I started ignoring the recipes and experimenting. The below is basically a spicy hack of one of the first sweet potato recipes I tried, and it's still one of my favorite preparations for the bright orange tubers. Bring it to your Thanksgiving potluck for a twist on tradition: you may find yourself the most popular person at the party.

I'm not a baker. I like to throw things together in a kitchen, taste, see what it needs, and taste again. You can't do that when you're baking, because (a) flour and raw egg does not a tasty combination make, and (b) baking is a science wherein you have to follow a recipe closely or risk... something other than what you were going for.

I love Brussels sprouts, which is probably news to Mamaist, who tried to make me eat them for years. The trick, I discovered, is eating them fresh (not frozen)—and with meat, preferably bacon. I had this epiphany while I was in college, and I've never looked back. This has led me to amazing finds, like the Brussels sprouts and bacon salad at Alison at Blue Bell and the duck fat-fried, lardon-enhanced sprouts frequently served as a special at St. Stephen's Green in Fairmount. It's also led me to experiment in my own kitchen, and this time of year, when the cute little veggies are in season and readily available at Iovine Brothers in Reading Terminal Market, my love of trying new things with Brussels sprouts knows no bounds. Below is the recipe for my most recent concoction. I think it's a keeper—and because I'm still weight watching, it's a keeper that's not too bad for your diet!

Anyone else noticed how damn cold it is outside?

Click here for the first installment!

Fun around town, for $10 or less:

Labor Day typically signifies the end of summer, but while the weather's still hot (high today in the 80s, and my iPhone tells me that Thursday could be as high as 93°!), I'm going to enjoy my summery drinks, goddammit. Bring on the margaritas. Why yes, I will have another mojito. And did you say sangria? Hot damn!

We can't believe we let this one slip through the cracks.

Watch out Rachael Ray. A local resident may give you a run for your EVOO. Aaron McCargo Jr. from Camden was the winner of the fourth season of the Food Network's Next Food Network Star. McCargo, along with ten other finalists, went through weeks of crazy missions including a throwdown with Bobby Flay to prove he was the next star. McCargo's prize? His own show called "Big Daddy's Kitchen," which premieres in early August. Adam Gertler from South Philly was also one of the final three finalists. The Food Network is currently casting for the next season. Let's do it again, Philly.

We all know one or two. We don't agree with them, but they're our friends anyway, even if Anthony Bourdain likens them to terrorists, some courts have called them murderers, and Roger Clemens doesn't know what they are. They're vegans—or at least really serious vegetarians—and their numbers are growing.

Sometimes, to quote that awful Taco Bell commercial, you just want something cheesy and melty. But if you're like me, there's little—short of being very, very broke or very, very drunk—that will persuade you to patronize Taco Bell, so when the craving hits, you must look elsewhere. And as entertaining as it was to watch Mayor Nutter really enjoy his margaritas at the Love Park Mexican Post last week, I didn't find my meal there to be nearly cheesy or melty enough. (Odd, because looking at the menu, you'd think there was nothing there but cheesy and melty.)

We love food. Not just because it's a necessary substance for sustaining life. Perhaps, we should say we're in love (NSFW).

Fun around town, for $10 or less:

There's a reason why I don't fry things, and it has nothing to do with health.

I don't usually plan my dinner menus out ahead of time. Rather, I buy whatever protein (a) looks fresh or (b) is on sale at the grocery store/farmer's market, and plan my menu from there. Once in a while, it means cooking things that I've never cooked before. On rare occasions, it means cooking things I'm not sure I've ever before. (I'm a rebel like that.) Recently, I found myself at Whole Foods trying to decide between shrimp (which I'd both cooked and eaten before) and turbot (which I may have eaten once upon a time, but definitely had never cooked). But shrimp is so... shrimp. So turbot it was. Noticing that it had a flaky white texture like a halibut or snapper, I decided that it would benefit from some sort of acidic preparation, and away I went. The below recipe was entirely improvised, but it turned out so well that I'm definitely making it again!

Phillyist loves competition. Phillyist loves food. So a food competition is sure to get our meringue in a muddle and set our ovens to 450. If you’re feeling it too, head over the Nexus exhibit Yummy and join Minnesota artist Megan McCready for Hotdish Philly. Bring a hotdish to share, and compete for the title Best Classic Hotdish or Best Neo-Classic Hotdish. The only rules are it must contain a starch, protein, vegetable, saucy binder, “and something crunchy on top!” They’ll provide the dishes, drinks, and a microwave so’s everyone can get down to digging in. If you’re not up for the savory, they will not say no to a pan of bars—really, who would? While you’re noshing you’ll be treated to a little bit of Hotdish history and paraphernalia. We’re really hoping someone brings a pan of these... we do have some tater tots in the freezer…

I'm back from a two week stint in Texas, full of Mexican food and tequila and happy to be back with this guy and this guy. While I was home, Ross came to visit for a few days, and somehow, we got to talking about comfort food with Mamaist and Papaist. Surprisingly, it was a phrase that Papaist wasn't familiar with.

Dear Philadelphia:

The best of the internet, squirted out in flavorful neon globules, just for you.

This Spring is the third anniversary of Lifeknot, online meeting place for people of all ages, based solely on interests and hobbies. The CEO and founder, Matt Muro, began Lifeknot after using online dating services that seemed to force an instant romantic relationship. “I felt that online dating sites rushed people into the relationship stage of a friendship and social networking sites linked you to so many people that the intimacy of establishing a...

Step away from the computer. Don't you know what day today is?

What's new and/or interesting on TV this week.