Recipe By Chef Jim Coleman
Here's a quick barbecue sauce to make at the last minute and it lends itself to changing at whim.

Filed under: Featured Recipe, Main Course, Recipes |

There are ways to enjoy pasta without the guilt. Chef and cookbook author Aliza Green has some simple tips for easy and healthier pasta preparation.

Filed under: Audio Stories, Health |

Recipe By Chef Jim Coleman
This is an exotic mixture of fruit that works as a dessert or brunch dish, but don't overlook the sauces. You can also make them and use them on grilled fish, melon slices, or to dress up a simple angel food cake.

Filed under: Desserts, Featured Recipe, Recipes, Starters, Sides, & Sauces, Vegetarian |

Recipe By Chef Jonathan Waxman, from Italian, My Way
The Italian way is always the most direct, simple and delicious. This soup epitomizes that philosophy. It also uses what we would normally discard, so it is economical as well.

Filed under: Featured Recipe, Recipes, Soups & Stocks, Vegetarian |

Recipe By Chef Jonathan Waxman, from Italian, My Way
Here's my advice about asparagus: First, please don't serve asparagus from five thousand miles away; it is neither sensible nor tasty. Second, freshness is paramount; the stalks need to be crisp, not limp or tired.

Filed under: Featured Recipe, Recipes, Starters, Sides, & Sauces, Vegetarian |

Recipe By Christina Pirello
It's high in complete protein, contains fresh fruit, and the added protein of walnuts. Tested on lots of kids, this recipe has won raves every time!

Filed under: Breakfast, Budget, Featured Recipe, Recipes, Starters, Sides, & Sauces, Vegetarian |

Whole grains provide taste, satiety and good nutrition. Try this recipe and then branch out mixing and matching your own favorites. Although the original recipe doesn't call for nuts, a handful of chopped pecans almonds or walnuts is a nice addition. Toasted pine nuts, too!

Filed under: Featured Recipe, Recipes, Starters, Sides, & Sauces |

Recipe By Chef Jim Coleman
Make a bunch of these for Sunday breakfast or brunch and freeze the rest for an on-the-go-breakfast.

Filed under: Breakfast, Featured Recipe, Recipes |

Philadelphia has strong ties to a small town in Mexico — more than half of its citizens have left their rural farms in San Mateo Ozolco to come work in Philadelphia for higher wages. To build a bridge transnational bridge, a cooperative was formed to support farmers and preserve traditional farming methods that have roots in their Aztec culture. The Blue Corn Alianza not only helps provide a living wage to traditional farmers in San Mateo Ozolco, but also brings organic sweet blue cornmeal known as "pinole" from this region to stores throughout South Philadelphia. Rich in healthy nutrients, Pinole can be used in a variety of recipes.

Filed under: Audio Stories |

Recipe By Chef Jim Coleman
The trick here is to make sure your grill is well oiled, the heat is high and don't try to move the fish around. You could also substitute salmon steaks, which are a little easier to grill.

Filed under: Featured Recipe, Main Course, Recipes |

Recipe By Chef Jim Coleman
This recipe isn't as complex as it seems and it is a fun dish to assemble with friends and family.

Filed under: Featured Recipe, Main Course, Recipes |

Recipe By Nicole Hunn from Gluten-Free on a Shoestring
These popovers offer a welcome change to the gluten-free diet. Pair these with a soup or salad for a savory treat.

Filed under: Breakfast, Budget, Featured Recipe, Recipes, Starters, Sides, & Sauces |

Recipe By Chef Jim Coleman
Chayote is a gourd whose taste is described as a cross between a cucumber or a zucchini. Until the good beefsteak tomatoes come in, feel free to substitute ripe cherry tomatoes.

Filed under: Featured Recipe, Recipes, Salads & Dressings, Vegetarian |