Roasted Eggplant with Spicy Hummus-Yogurt Sauce
As fall has fallen, we have pivoted from grilling nearly everything we eat to cooking mostly indoors.
I recently picked up some small eggplants at...
If You Have Leftover Turkey, Try Making Enchiladas
This meal came together as a result of an oversized roast chicken, but it occurs to me that this is the perfect way to...
New Kosher Food Truck Now Open for Business
Update: 11:20 a.m., Nov. 20. This article has been updated to correct the kosher authority that oversees the food truck.
After six years of countless...
Delicious New Bagels? It’s Kismet
Once Jacob Cohen, 32, starts talking about Castle Valley Mill in Doylestown, it’s tough to get him to stop. The quality of the flour...
Garlic-Roasted Cabbage Halves
I have read about this cabbage prep before — some recipes use butter, others honey, and there are a number of ways you can...
An Intimate Thanksgiving
Although many families traditionally celebrate Thanksgiving with a crowd, this year the COVID-19 pandemic is likely to change all that. Downsizing will be the...
Lingcod with Sun-dried Tomato-Olive Sauce
While shopping at my weekly Sunday farmers market, I discovered a new (to me) fish: the lingcod.
The name is confusing. The fish is not...
Vegetarian Indian, Two Ways
We recently hosted a backyard dinner for neighborhood friends. One half of the couple has gone vegan for health reasons and, in an effort...
Tuna Salad with Chickpeas
This dish came together as I perused the fridge for lunch ideas. As per usual, my husband is on a no refined carbs kick,...
A Melange of Roasted Vegetables
As I move into fall, roasting replaces grilling or sautéing as my preferred way to cook vegetables.
Partly, this is due to fall produce lending...