Crepe meets Omelette, get it? This savory, vegetarian pancake is perfect for small kitchen cooking, especially on weeknights, as it comes together quickly. Double the olive fennel salad, whip up some extra yogurt sauce, wilt some more greens, and throw it all on a lentil pasta the following night to stretch your weeknight meal planning.
Next up: Lunch from my Cabin Menu for Two. Little did I know how fitting this recipe would be for our stay at the Beaverdam Cabin. Founders James “Jimmie” Stoughton and his sister, Louise Maust, were known for their delectable chicken salad sandwiches and angel food cake.
The creeping vine has begun to reveal a bright, blazing red. The blankets linger on the couch in the darkness of the mornings, tossed aside after cuddling in the evening’s chill. Soups and ciders have begun to be appealing again, and the bed has doubled with the thickness of comforters and quilts. It’s fall, but my mind keeps wandering back… Keep Reading
2.6 miles is what separates every conceivable expensive, organic product from my kitchen. If my beloved red Vibe were unable to traverse those 2.6 miles, there’s a flight of steep city steps that nearly extends from my curb to a busway, which offers one of the few direct, convenient routes in our public transit system. Since I hate waiting for… Keep Reading
We drove through the streets of Philly with the immediacy of a getaway car. We were not, however, escaping. We were on the hunt for a very specific purveyor of bánh mì. Some people cook big batches of food on Sunday (like this grain bowl). Others, like my longtime friend Heather, buy enough banh mì to ruin the structural integrity of a plastic… Keep Reading