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RECIPES
I approach each season as an opportunity to feast on new flavors. So while I am sad to see fresh tomatoes and peppers leave my family's table (just as I am sad to see my summer tan fade), I am equally happy to enter into the heart of autumn's bounty. Rainbow chard; huge collards; tender spinach; delicate and crispy lettuces; purple, green, and savoy cabbages; brussels sprouts; cauliflower; broccoli; and various delightful potatoes are all still available from local fields and gardens.
RECIPES
Scrumptious Sandwich Bread
Grapeseed oil, for greasing pan
Almond flour for dusting pan
3/4 cup creamy roasted almond butter
4 large eggs
1/4 cup blanched almond flour
1/4 cup arrowroot powder
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It's the same name but a completely different restaurant at this old favorite now that; the most recent owners have gone casual with a cheery yellow redesign and lowered prices, and hired a rising kitchen star in Anne Coll. Formerly Susanna Foo's executive chef, Coll brings an uncommonly deft Asian fusion touch to gorgeous contemporary fare that is among the city's best fine-dining values. Service is earnest and personal, while the longstanding wine focus remains, but with an effort at affordability.
Dinner Tuesday to Thursday, 5 to 10 p.m.; Friday and Saturday, until 11.
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Chef Alison Barshak tells customers that she's redoubling her efforts at her newer restaurant in Fort Washington. The corporation...
PHILADELPHIA FOOD BLOGROLL
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Meals for men
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Lucinda Scala Quinn knows how to handle a hungry man. She has four of them at home, three sons and a husband, with formidable appetites all. "Once you have more than one hungry male, you have an urgent situation," she said. "And if you aren't prepared for that, it just isn't fun. You don't want to face that every day."
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Gluten-free but still tasty
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For the enthusiastic eater, going gluten-free is more than a lifestyle change. It's a paradigm shift. Simple meals become complicated. Staple foods of bread, pasta, pizza, bagels, cakes and cookies are no longer feasible; their wheat-free replacements can be completely inedible. And it is downright shocking how many salad dressings, sauces, and processed foods contain some traces of the verboten wheat.
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Big-box store targets groceries
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On the Side: Wal-Mart has offered groceries for years now, even boasting an organic section. But over the weekend Target (now with more than 30 local outlets) sent out mailers saying it was offering a fresh "handpicked selection of meat, produce and baked goods."
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Foer's crusade
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Jonathan Safran Foer doesn't want to challenge your values or change your mind about animals. He does want to persuade you to stop eating factory-farmed meat.
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Meritage
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Buying a successful business sounds like a solid idea in most realms. But in the quirky universe of Philly restaurants, where hands-on owners and chef talent often matter more than brand names, there can be unexpected baggage changing hands along with the walk-in fridge, wine glasses, and range.
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I began at The Inquirer long ago covering the Pinelands, so I regard South Jersey's berry wines with both nostalgia and trepidation.
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Beefing up the hot dog
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The possibilities of the classic American burger having been if not exhausted, certainly exhaustively explored (I give you the excessive foie gras-laden Whiskey King eight-ouncer, adorned with maple bourbon glazed cipollini, Rogue bleu cheese, and applewo
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Newspaper collects 420,000+ lbs. of food
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Brian Tierney, chief executive officer of Philadelphia Media Holdings, flanked by several boxes overflowing with food, announced yesterday that more than 420,000 pounds of food had been collected for Philabundance and the Food Bank of South Jersey.
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Pots of clay make her day
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I don't think I've ever met a clay cooking pot I didn't like . . . or want to own.
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IT HAS to be a foodie's ultimate fantasy: Getting up-close-and-personal with a slew of superstar chefs while sampling some of their dishes.
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