Saturday, October 25, 2014
Inquirer Daily News


All of a sudden, the whole world seems to be going shakshuka. And that's a good thing. Seriously. Once beloved only by cooks who follow Middle Eastern traditions, shakshuka - essentially eggs cooked in a spicy tomato sauce - had a breakout moment a couple of years ago, thanks to Yotam Ottolenghi's cookbook Plenty.
Tis the season for all things pumpkin! These days, the internet is full of so many amazing recipes that it’s time to look beyond pumpkin pie (though...
Jennifer Segal is the chef and photographer behind Once Upon a Chef, a family-friendly recipe website featuring tested and perfected recipes with step-by-step...
This white-bean version has become a family favorite. It has the familiar chili taste you yearn for, but in an unpredictable, tomato-less way.
A Cuban sandwich is the stuff of which food memories are made. I still remember my first - enjoyed nearly 30 years ago at a small restaurant on Key Biscayne off the Miami coast. It was savory, it was crusty, it was delicious.
(c) 2014, The Washington Post. Philly Cheese Steak With Tagliatelle 3 or 4 servings This is a warm, gooey heap of a meal. If you think you might miss...
I had a leftover can of pumpkin purée and decided to put it to use for breakfast. To the delight of my daughters, I made pumpkin pancakes, but I kept things healthy using whole wheat flour and adding some ground chia seeds into the mix.