http://www.philly.com/r?19=960&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood Inquirer food coverage en-us Thu, 15 May 2008 07:01:00 GMT 2008-05-15T07:01:00Z en-us http://www.philly.com/r?19=961&43=166701&44=18957974&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_Farmers_markets_and_many_crops_are_early_to_rise.html Local crops and farmers markets got an early start this year. And judging from the relative bounty already evident at the growing number of markets, it is going to be a very good year. Thu, 15 May 2008 07:01:00 GMT 060079677f662571076196ce0f9ff171 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18958004&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_King_of_crabs.html It's not often you can dine on celebrity crustaceans. But the Alaskan king crab - served as salad or in the shell - at Oceanaire Seafood Room stars on two counts. Thu, 15 May 2008 07:01:00 GMT ca15e1251adf5f42a74918dfa93c04e8 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18957984&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_Want_to_know_what_to_do_with_that_odd_spice_.html Once upon a time, pantries were a collection of staples: salt, pepper, butter, sugar and eggs. But spurred by intrepid chefs, travel, and a seemingly endless array of specialty products, many food lovers find their collections spiraling out of control. Thu, 15 May 2008 07:01:00 GMT 739d9e794d703278d1b5954860692608 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18957999&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_Table_Talk__Another_Italian_restaurant_blooms_in_Collingswood.html Collingswood just might have more Italian restaurants per capita than most of South Philly. Il Fiore (693 Haddon Ave., 856-833-0808), a pretty, white-tablecloth BYOB that opened last week across from the firehouse at Collings Avenue, is the latest entrant, following Sapori, Villa Barone, Nunzio's, Cafe Antonio, Joe Pesce, and Bistro di Marino and assorted pizzerias. Thu, 15 May 2008 07:01:00 GMT 7ef25f0b73517447627171531da0802f 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18957969&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_The_humane_factor.html I've decided to become a conscious carnivore. It's something I've been mulling for a while, but after reading Michael Pollan's book The Omnivore's Dilemma: A History of Four Meals, I found I couldn't stomach the notion that the food I was enjoying had led a miserable life. Since I believe humans are meant to eat meat, and don't plan on becoming a vegetarian, I needed to make some changes in the way I bought food. Thu, 15 May 2008 07:01:00 GMT 76220a86e7541069d4e8cf6b90919d6d 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18957994&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_Rush-Hour_Gourmet.html As farmers markets open across the region, it's a good time to make use of all those beautiful spring vegetables. This stir-fry should be served with rice noodles or brown rice. Thu, 15 May 2008 07:01:00 GMT 628844208c859d6b5ce399426f09d1f6 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18957979&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_Where_to_find_area_s_markets.html Below is a list of most of the area's seasonal farmers markets and key year-round produce markets. (An * indicates a new location). Thu, 15 May 2008 07:01:00 GMT a20927c534180a940cedbcf071f4730b 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18957964&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080515_MarketBasket___Juice_with_a_boost.html The newest way to sneak healthful food into your kids' mouths comes from a Media mom, Denise Devine, who developed Froose - made with organic brown rice and organic juice concentrates. Each 4-ounce serving contains 3- grams of fiber and is gluten-free and kosher certified. Thu, 15 May 2008 07:01:00 GMT 559dfe6fb877bed26621be68ab7f4678 2008-05-15T07:01:00Z http://www.philly.com/r?19=961&43=166701&44=18736194&32=3796&7=195652&40=http%3A%2F%2Fwww.philly.com%2Finquirer%2Ffood%2F20080511_Xxxxxxxxxxxxxxxxxxxxxxx.html Jasper could be a poster BYOB for the DIY era. Owner Nick DiFonzo did all the renovations himself, spending a year and a half converting a Victorian home in downtown Downingtown into a 45-seat restaurant. He trained the servers, mostly high school and college students, to his own specs. He personally sources all his ingredients on regular trips to the Regional Produce Market in South Philadelphia. And he is the only chef in the kitchen. Sun, 11 May 2008 07:01:00 GMT 2d819d7b9247d0b61a487b65201c8322 2008-05-11T07:01:00Z