Results tagged “diningin”

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.

Philadelphia Cream Cheese might not have been invented here, but since it bears our name, we like to keep informed about its, er, evolution. That's why we were happy to read that they recently came out with two new flavors: Sun-Dried Tomato and Basil, and Spinach and Artichoke. It's not exactly hard news, but bagel fans take their toppings very seriously, even if cream cheese isn't the healthiest condiment around. Read a review at Yumsugar and visit the Philadelphia Cream Cheese web site here. And remember that, although times are tough and the world is a crazy place, at least Philadelphia Cream Cheese has its own web site.

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?

For me, Thanksgiving is rarely about the turkey. In fact, I'd go so far as to say that the turkey is generally a let-down.

Click here for the first installment!

On Monday, I'm starting something like Weight Watchers—which is to say I'm starting Weight Watchers without actually paying to start Weight Watchers. There are plenty of online tools and recipe databases that will help me without my needing to pay a monthly fee. I already know how many "Points" I can consume every day, and approximately how many points each of my favorite foods are. A friend started the plan this way a few weeks ago, and so far, it's working for her, so I thought I'd give it a try.

DiBruno Bros. is a really dangerous place for me. I visited their Center City location yesterday because I was in the neighborhood and I thought maybe I'd pick up some fresh pasta. I was planning on making a quick pomodoro sauce to go with it... and then I got inspired. What I ended up serving alongside the porterhouse steak I ended up buying at DiBruno's (not part of the original plan, but it just looked so good) still resembled pasta pomodoro in the end... only better. The combination of crispy proscuitto and fresh goat cheese lend the dish an interesting texture, and the red wine helps the dish to have a more robust flavor. Recipe, or an approximation thereof, is below.

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.

Dear Wegmans: