RSSCategory: Home Cooking

Pass the Cookie, Keep the Milk

A cookie made without butter, it turns out, can be an improvement. By Mike Madaio While food allergies are something of a modern phenomenon, food preparation according to strict kosher standards is about as old of an active practice as there is. Only in this strange new world could a bakery emerge catering to both […]

September 19, 2014 | By | Reply More

The Ultimate Comfort Food

Ruthie Bzdewka’s ambitions were modest. Still, when the recession settled in a month after she opened her shop, she feared the worst. But, opportunity soon came calling, literally. And once the world was familiarized with her cupcakes, there’d be no more worrying. I’m pinching myself a lot these days. Fortunately, never once has it snapped […]

February 1, 2013 | By | Reply More

Watcha Cookin’, Neighbor?

Three inspiring—and locally-sourced—cookbooks to carry you through to spring, and then some. By Colin Marsh Canal House Cooks Every Day (Andrews McMeel Publishing; $45) is a must for anyone striving to cook with the seasons. Melissa Hamilton and Christopher Hirsheimer have compiled a genius month-by-month compendium of recipes, conceived in their canalside kitchen studio in […]

February 1, 2013 | By | Reply More

In Need of Perspective, a Chef Returns to Southern Roots

All it took was some familiar faces and a stomach full of fried chicken, country ham and made-from-scratch biscuits to remind John Wolferth that life on the farm’s as good as he remembers—and forgot. Editor’s note: John Wolferth is the owner and chef of the former Narberth restaurant, Aperto. During the production of this issue, […]

December 1, 2012 | By | Reply More

Please Hold, Sir

For close to a decade, Michael Hall redirected his obvious passion for cooking so that he could be a family man. But when his daughters grew old enough, he realized he was setting a poor example. Cooking with soul, not crushing it, was the way to go. Rowing was my gateway to college. I went […]

September 19, 2012 | By | Reply More

Culinary by Nature

Sean McPaul, the chef of Talula’s Garden, one of Philadelphia’s most promising restaurants, reflects on a well-nourished life that seems to have groomed him for this exact moment. Maybe it was my dad. Maybe it was my history. Maybe it was the restaurant climate of the time. Maybe I was just hungry. How it is […]

May 25, 2012 | By | Reply More