Results tagged “recipes”

Sometimes, you wear a certain outfit only because you really want an excuse to show off a certain pair of shoes. And sometimes, you cook a certain dinner because you really want an excuse to use up something in your kitchen. In my case, the something was a large quantity of dill, leftover from this recipe that Ross and I really wanted to not go bad for once. "What uses a lot of dill?" he asked. My mind jumped to tzatziki: strained non-fat Greek yogurt, cucumbers, garlic, salt, pepper, lemon juice and zest, and as much dill as we wanted. (Everyone makes it differently. I'd suggest starting with the yogurt and adding everything else in small quantities till you're happy.)

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Hey, did you hear? Some baseball team won the National League pennant.

Philly as a "festering spiritual slum?" We can see that more than as "the most genuinely Christian movement in America," but we’re sitting over here.

It’s PW’s time for a fall guide, and they got lots of stuff for you on the cheap. But don’t expect any PA favors.

Blogging's not too bad either: G.W. Miller explains why you want to get into journalism.

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

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).

Even though our Birds let us down this year, we’re still really psyched for the Super Bowl this weekend. In true Philly fashion we are rooting for the Giants, not because we like them that much (although the Q-back is our husband’s little brother), but because we’d love to see the Pats fail. Ahem. Anyways, this Saturday 24 current and former NFL players will offer up proof of their culinary prowess at “Taste of the NFL,” a charity event held in Phoenix to benefit America’s Second Harvest. Epicurious has all of the recipes up on their website, so’s to help you plan your Big Day nosh, but they’re also doing something really cool for Second Harvest: if you vote for your favorite recipe, they’ll donate $1 (up to $250,000) to the charity. In addition, the player whose recipe wins will get a wad of cash to donate to their local food bank.

A little while back, we told you about the First Person Story Tour and its colorful "mascot," the Story Tour Van. The Story Tour was a promotion to build up some buzz for the First Person Festival. Well, it's that time. The festival kicks off today with a wide range of events. The events are priced from free to $35 (the two most expensive events include food as part of the ticket price), and there's a bit of something for everyone. The Festival takes place entirely at 2111 Sansom Street, home of the Philadelphia Shakespeare Festival, so no matter which event you're going to, you'll know where to be, and you won't have to scramble from one location to another when you're going to multiple events.

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

I am writing this post in El Paso, Texas, from the bedroom that was exclusively mine from the ages of just-turned-thirteen to nearly-nineteen. My mom has since taken it over as sort of an office/storage space for all her teaching supplies. I can't blame her: I'm home, at best, three weeks out of the year these days.

In town this week to promote his hot-off-the-presses book “The Food You Want to Eat 100 Smart Simple Recipes”, Ted Allen (www.tedallen.net) graciously discussed his adventures in book making, some helpful culinary tips and shared some personal tidbits on how he got started in the food biz with Phillyist.Phillyist: What prompted you to write a book?... We took that philosophy and turned it into not only 100 recipes, but included helpful sidebar hints (the definition of al dente), cost and time saving tips (make big batches and freeze for later uses) and gave wine suggestions (light, crisp whites go great with salads).Phillyist: Your book truly does have a really great approach to those who may seem intimidated at the thought of trussing a chicken or mixing cocktails.... Like everything worthwhile, it took an enormous amount of energy, but everyone involved was extremely enthusiastic about it and upon its completion were proud with the finished product and the book tour has been great – we’ve been getting nice turnouts and I have been having loads of fun.Phillyist: Have you always had an affinity for the kitchen?TA: I learned from my Mother, who cooked in great Southern tradition and I got hired at Chicago Magazine (add Chicago Magazine link) where, as a dining critic and editor, I fully got steeped in food culture.

" alt="The Book and the Cook Cafe Society" width="234" height="182" align="right" hspace="10" vspace="10" border="0">Former editorial director for food and entertaining at Martha Stewart Living and founding Food Editor of “Martha Stewart Living” Susan Spungen is certainly a local girl who made good. Her new book “Recipes: A Collection for the Modern Cook” presents a collection of easy recipes for home cooks represented in her classic, simple style just in time for holiday entertaining!This Thursday,at 6:30,she will be upstairs at DiBruno (1730 Chestnut) in the Kitchenaid® Theatre as part of the Book and the Cook’s Caffe Society Program.The series educates and exposes culinary enthusiasts to quality products, new recipes and techniques as well as the opportunity to meet many diverse personalities of the food world. The $55 ticket includes meeting the Chef, the demo, a multi course meal, wine, bottled water , coffee and a personally autographed book.Phillyist readers can get two tickets for the price of one if this blog post is mentioned.

She attended UCLA as well as Cordon Bleu in Paris, which led her to working in a number of restaurants including Wolfgang Puck’s Spago http://www.wolfgangpuck.com/rest/fine/spago/bh/index.php. From there, she started her own catering company, GDL Foods (look up link), and has had her own show, “Everday Italian” http://www.foodnetwork.com/food/show_ei/0,1976,FOOD_9958,00.html on the Food Network since 2003.Phillyist: Your day to day must be a bit overwhelming at times. As a famous personality with a Food Network show, a successful catering company and now a new cookbook“EveryDay Italian: 125 Simple and Delicious Recipes” how do you juggle it all?GDL: I would never take all the credit and say I make it happen all by myself.... It just seemed like a natural progression to venture into something that has been so rooted in my own family history.Phillyist: I notice your new book features some of my own personal favorites in terms of ingredients.