Sunday, March 1, 2015

Cooking

Jennifer Segal is the chef behind Once Upon a Chef, a family-friendly recipe website featuring tested and perfected recipes with step-by-step photos...
We agree with chef Jeremy Nolen of Brauhaus Schmitz in Philadelphia, who says this dish is about "as close as you're going to come to German carbonara." The original recipe calls for homemade spaetzle, which takes about 30 minutes to make, so we used store-bought.
And so we enter our greens days. When the weather turns frigid, and the shoveling and digging out have left you feeling spent and lethargic, there is nothing like a pot of long-simmered greens to warm you and fill your empty spaces.
Every once in a while, a cookbook comes along that you realize you've needed for years. Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, by Becky Selengut (Andrews McMeel, $35), is that kind of book. The private chef, cooking teacher, and author of Good Fish has a clear and disarming style. Her passion for woodsy treasures underfoot is infectious.
Craving restaurant chili but stuck at home? Try these five recipes – they’ll hit the spot. 1. Wendy’s Chili (pictured above) –...
It’s so cold, the best way to warm up is...frozen drinks. The reverse psychology works even better if the cup you’re tipping back is filled with the signature sip of Mardi Gras, that New Orleans favorite known as a daiquiri. Originally created in Cuba as a simple rum cocktail served over ice, the daiquiri was adopted by Louisianans and turned into a sweet, boozy slushie that comes in multiple flavors and colors. Here’s where to find that liquid dessert with a kick around Philly.
By Natalie Berkowitz Chocoholics, those sweet-toothed confection addicts, would likely vote Valentine’s Day the year’s best holiday. Arguably...