Philadelphia's premiere food festival is back for it's third year, here's our guide.
Hunting for treasure has never looked so fun.
In all my experience it's not losing or gaining weight that's most difficult about weight management but the weight maintenance itself. It's when you're no longer adhering to the limitations of a weight loss program that the real work sets in. What I'm describing is the dreaded yo-yoing that can happen with diets. ...
If this winter has you chilled to the bone, this Beef Bourguignon is just the kind of boeuf-y, hearty meal you need to warm you from the inside out. Using the sous vide method allows the meat to really absorb all those flavors. It also allows you to cook that bad boy for 16+ hours at the perfect temp.
We did the work and boiled the world of cooking down to 10 basic skills that will make your meals so much easier (and delicious!).
A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time. Feel free to add raisins or any chopped dried fruits.
Photo of Ragoût de mouton à l'ardennaise (Ardennes lamb stew)
It's good to live a tidy, orderly life. Clean shirt, clean face, sensibly organized underwear drawer (I subcategorize alphabetically by superhero!), and so on. People like tidiness; they trust it. It makes things easier. Food, too, can be tidy: the neat, clean geometry of sushi; the artful towers of nouvelle cuisine;…
Homemade Sourdough English Muffins are incredibly soft and the perfect vessel to cradle all of your favorite toppings. Made with an active sourdough starter, these cloud-like muffins will be your newest breakfast delight.
Serve with your favorite crusty bread. Kapusta [kah-POOS-tah], the Russian, Belarusian, Hungarian, Polish, Ukrainian, Czech (used mainly to refer to Savoy cabbage and sometimes Brussels sprout) and Slovak word for cabbage, is a popular dish in Polish and Slovak cooking. Its primary ingredient has been pickled into sauerkraut[1] and, in some places, kapusta simply refers to this plain sauerkraut. By Shawn Prentiss, Sacramento, CA 2007
Consider this prime rib recipe your ace in the hole for the holiday season. It's an impressive dish that feels incredibly fancy, but requires nothing...
"My husband and I celebrated my fiftieth birthday on the island of St. John, where we enjoyed many terrific meals," says Eileen Hruby of Tom's River, NJ. "One day, we had lunch at Pusser's Ltd. in Cruz Bay. The coleslaw they served was extraordinary: cool and hot at the same time. I have no idea how it was made." Serrano chilies give this dish a real kick; the lime juice makes it refreshing.
Corned beef slow cooked in Guinness and served in a tasty Guinness glaze.
