August 28, 2015 |
Eating alone isn't my favorite thing. To me - maybe it's my Italian heritage - food is best enjoyed shared, over lively conversation with old and new friends. Food and friends are the idea behind EatWith , a community-marketplace website that matches traveling and local eaters with hosts who cook and serve a meal in their home. Think Airbnb, for dinner. I stumbled upon the website while planning a trip that included two solo nights in Trastevere, in Rome, Italy. I also checked out similar sites, like Feastly, Side Tour and VoulezVousDiner.
August 28, 2015 |
Jeffrey A. Miller caters 400 weddings a year at venues around the city. This month, one particular dinner demanded an inordinate amount of his attention. "I'm not usually picking the food, too," he explained. Yet there he was at 8 a.m. at Awbury Arboretum in Germantown, helping staffers unload plastic buckets to fill with water to preserve fresh-picked greens, flowers, and branches. It was in preparation for an event that was part social affair, part fund-raiser, and part proof of concept: a foraging walk and five-course dinner based on wild plants foraged from Awbury's grounds.
August 21, 2015
Moules a la Mariniere - mussels in white wine - brings memories of seaside dining in France, watching the fishing boats come in, breathing the fresh sea air, and drinking a chilled glass of white wine. What a treat. Figure about two pounds of mussels per person. Store them in the refrigerator and rinse with cold water before using, scraping off the "beard," the thin hairs with which the mussel attaches itself to rocks. If any shells are open, tap them gently, and discard any that do not close.
August 20, 2015 |
The location is a secret. The people are prepared. On a summer evening, they descend as a pristine crowd. It's dîner en blanc , a Parisian concept that brings together thousands annually to eat a picnic dinner in a public place, fashioned entirely in white. It's a secret until it happens, and when it's over, the diners pack up and disperse, leaving no trace behind. It could be called fine dining flash-mob style, and the trend has been picked up around the world, from Haiti to Australia, and across the United States, from New York to Albuquerque.
August 18, 2015 |
Bridget Sharkey set down the letter on the couch. The words, written in the near-perfect handwriting of a 14-year-old who is serious about her studies, seemed alien coming from this soft-spoken girl. "I sat there with my insides burning, hearing the sounds that bothered me the most: chewing and swallowing," she wrote. "More and more sounds bothered me, and this time it gave me a new reaction. It made me angry. " For Bridget, dinner with her family in their Schwenksville home was becoming a nightmare.
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
July 31, 2015
Peaches may be at their savory best when combined with pork and basil, as they are in these novel quesadillas. Peach Quesadillas 7 ounces fresh pork sausage (3 or 4 links) 1 teaspoon Chinese five-spice powder 1 medium red onion, diced 1/4 teaspoon ground cumin 1 tablespoon low-sodium soy sauce Freshly ground black pepper 3 ripe peaches 1 tablespoon olive oil 6 or 7 large basil leaves Eight 6-inch corn tortillas 6 ounces grated sharp white cheddar cheese 1. Line a plate with paper towels.
July 24, 2015
It's really not so crazy, having a warm bowl of soup on a hot day. As chowders go, this is a light one, fragrant with thyme. To make this vegetarian, skip the bacon fat, and add an extra tablespoon of butter for sauteing the onion, seasoning it liberally with smoked Spanish paprika. Serve with a tomato-graced salad. Double Corn Summer Chowder 4 servings (makes about 101/2 cups) 5 cups water 5 or 6 medium ears corn 12 ounces small yellow creamer potatoes 1 teaspoon kosher salt, plus more as needed 1 large onion 1 small bunch fresh thyme 4 ounces thick-cut bacon 1 tablespoon unsalted butter 2 tablespoons flour 2 cups half-and-half 1 teaspoon sugar Freshly ground black pepper 1. Bring the water to a boil in a large pot. 2. Meanwhile, shuck the corn and remove any silk, then cut off and reserve the kernels (to yield 4 cups)
July 24, 2015 |
Let's say your spouse wants you to take a gaggle of kids to see Adam Sandler in "Pixels" this weekend, and let's say you don't want to. Let's say you'd rather be waterboarded. Let's say - because it's true - terrorists would rather be waterboarded than watch "Pixels" with a gaggle of kids. Now let's say you could watch "Pixels" and have a couple of ice cold beers while seated, as if you were at a ballgame. In fact let's say you could have five beers (or margaritas, or whatever)