Wednesday, August 20, 2014
Inquirer Daily News

Cooking

Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.
A few weeks ago, Pete Wells, the restaurant critic for The New York Times, sent out a hilarious tweet about people peeling back the husks of corn before...
Summer birthdays can be tricky. It is difficult to wrangle friends to gather during prime vacation weather. It can be super hot or worse: rain can...
This is a noodly tangle you can feel good about serving. Summer Squash Pasta With Green Goddess Dressing 4 to 6 servings
Although I adore caprese salad's simplicity and taco salad's bold medley of flavors, my all-time favorite salad is this BLT-inspired recipe. It tastes just like a bacon, lettuce, and tomato sandwich, but in salad form.
I think we can all agree that the chocolate chip cookie is the most beloved cookie of all, can’t we? Sure, everyone has their favorite recipe....
There's a whole wide world of ramen knowledge to know. At Eat Drink SF's ramen workshop over the weekend, we learned some invaluable facts about the Japanese noodles from Thy Tran (the Wandering Spoon blogger) and Ken Tominaga (Pabu SF's ramen chef).