We'll Always Have Paris… and Vegetables!
Saturday, March 31st, 2012
French home cooks have a way with vegetables. Discover their secrets with Dorie Greenspan, author of "Around My French Table."
Archive for March, 2012
Leftover Chicken and Apple Salad
Saturday, March 31st, 2012
Recipe By Chef Ian Moroney, Pumpkin
Don't have left-over chicken? A cooked one from the supermarket works, too, but check out the sodium as many prepared chickens are loaded with extra salt.
The Pressure's On
Friday, March 30th, 2012
If your memories of a pressure cooker are grandma's noisy, sputtering explosive cooker, there's good news. Today's pressure cookers are fool proof, cut cook time by about a third and make dried beans an easy as well as nutritious addition to your dishes.
Graham Crusted Rainbow Trout
Friday, March 30th, 2012
Recipe By Chef Jim Coleman
You can use any fish fillet for this recipe, but it's always best to look for sustainable options.
Asian Inspired Cold Noodle Salad
Thursday, March 29th, 2012
Recipe By Dr. Michael Fenster
Buckwheat is a great alternative to people who wish or need to avoid foods high in gluten. This recipe pairs perfectly with any fish dish or as a meal alone.
Past, Present and Auctioning the Future
Wednesday, March 28th, 2012
My father was by far the better cook in the household and infused me with his love of good food. There were cookbooks all over the house written by the usual suspects of the day— Julia Child, of course, Bert Greene, James Beard, several Time-Life series, and Julie Dannenbaum.
Stuffed Squid
Wednesday, March 28th, 2012
Recipe By Chef Jim Coleman
Wacky Wednesday is the day to try something new. If you've never cooked squid why not give this creature of the sea a try? This version is healthier than the traditional fried calamari.
The Chef Who Came To Dinner
Tuesday, March 27th, 2012
Visiting the Price home for dinner, Chef Jeff explains that coming together over the family table not only means healthier and less expensive dining, but also creates a time to connect with each other.
Braised Cabbage With Apples
Tuesday, March 27th, 2012
Recipe By American Diabetes Association
Think apples are just for a quick in-the-hand snack? Try them cooked! In this recipe the apples add sweetness to the cabbage as well as depth of flavor.
Black-Eyed Pea Vegetable Stew
Monday, March 26th, 2012
Recipe By Chef Jim Coleman
This rich stew is high in protein and layers of flavor… you'll never miss the meat!
Curried Mustard Pork Chops
Sunday, March 25th, 2012
With her Philadelphia cooking school and national food writing, the late Julie Dannenbaum influenced at least a generation of home and professional cooks. This recipe appeared in "More Fast and Fresh" first published in 1983 and shows her sensibility with ingredients and technique.
Angela's Eat Your Greens Lasagna
Saturday, March 24th, 2012
Recipe By Chef Jim Coleman
Here's a remake of a favorite that replaces the meat with collard greens. You can substitute any green, such as kale or even spinach (but be sure to squeeze the water out of the spinach so it doesn't make the sauce watery.)
A Matter of Taste
Saturday, March 24th, 2012
We all eat — but what makes some foods taste better than others? Can we use that to help us make better food choices? As Top Chef winner and chef/owner of Sbraga Restaurant, Kevin Sbraga has a highly developed sense of taste. He explains how he approaches this sensory experience while Barb Stuckey, author of "Taste What You Are Missing," says with a little knowledge about the science of taste everyone can get more enjoyment out of food and make every bite count.
Vital Signs Ep. 1 – Part 4
September 19th, 2011
Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.
Vital Signs Ep. 1 – Part 3
September 12th, 2011
Joseph Mitsouras shares how his family includes children in meal planning.
Move Over, Kale Chips! Kale Buds Are Here
By Lari Robling - April 18th, 2012
High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.
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Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.
Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.
Philadelphia Department of Public Health's Communities Putting Prevention to Work initiative supports access to fresh fruits and vegetables.