Tuesday, September 2, 2014
Inquirer Daily News


The fig tree in my backyard is close to producing its first real crop since I planted it four years ago. I've been watching its progress anxiously. Every morning before I go to work, I walk by and give one fig a gentle squeeze to see if it's ready yet. The anticipation is nearly killing me.
These shrimp tacos get a spicy boost from a marinade that includes chipotle pepper in adobo sauce. Shrimp Tacos With Spicy Slaw
Although Summer's prime hot dog season, don't forget that the 'cue isn't just limited to hamburgers and red meat. In fact, one can cook just about anything over a flame.
Ok, so you’re not Julia Child, but that doesn’t mean you have to stay out of the kitchen. For those cooking-illiterate folks out there who...
David Leite is the publisher of the James Beard Award-winning website Leite’s Culinaria and the author of The New Portuguese Table cookbook. After...
With fall around the corner I still continue to take my kids once a week to the farmers market until the season is over. I live in Denver and plan our...
Homemade salsa is a quick and easy way to jazz up any meal, and the ingredient possibilities go far beyond tomato and onion.