Every Monday and Wednesday, we announce a new Wildcard Winner. It's a recipe that may not have won -- or even been entered in -- a contest, but that we know, love, and can't keep to ourselves. Every other Saturday, we'll review our most recent favorites.Read More »
Articles Tagged “goat cheese”
A salad that gives onions top billing -- and that you'll want to make room for on your holiday table.Read More »
Roasted red peppers with a million anchovies, and a reminder to cook what you want.Read More »
Sometimes a little bit of everything is better than a lot of one thing.Read More »
Have everything you want and have it all at once (for dinner, at least).Read More »
Cauliflower becomes centerpiece, and a stunning vegetarian main is born.Read More »
This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert.
How are you cooking up summer's abundance of summer squash?Read More »
We're celebrating the artisans, writers, makers, and more who make up the diverse and inspiring world of food.
Today: Wendy Smith Born shares a day at Metropolitan Bakery with Supply Chain, from baking bread in the wee hours of the morning to shopping for cheese at the local farmer's market.
Wendy Smith Born is the co-owner of Metropolitan Bakery, a Philadelphia institution since it was founded in 1993. Together, she and pastry chef James Barrett have created a home for their quality, artisanal bread and other baked goods, as well as local jams, cheeses, and spreads. In addition to their bakery, Wendy and James co-authored the Metropolitan Bakery Cookbook, brimming with recipes for their signature cookies, cakes, pies, and more.
Here she shows us what a typical Saturday looks like around the bakery, along with pastry chef James Barrett -- their days start early.
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