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How to Spot a Fake Foodie

* Make no mistake: Being a food snob does not make one a foodie. I have always loved food. My earliest and best memories involve being in the kitchen, whether it was my childhood play kitchen in all of its fake, plastic-food glory or in real kitchens standing over simmering pots, peeling vegetables, or testing some new recipe. I’ve…

Recipes·Sunday Supper Series·Writing

My Adventures in Baking: Upside Down Polenta Blood Orange Cake

When you hear upside down cake, what is typically your first thought? Pineapple upside down cake, right? You’re not alone–most of us are guilty of thinking of the über-popular confection when it comes to inverted cakes, but did you know that you can add just about any kind of fruit…

Eating Like Oprah at Blue Pig Tavern

From top, clockwise: Congress Hall (courtesy of caperesorts.com); a breakfast fit for…

Creating the Perfect Indoor Kitchen Potager

Herbs like the ones pictured above are ideal for an indoor kitchen…

Cool Finds: The Place Where the Hamburger Was Invented

Restaurants·Reviews·Travel·Writing

Please don’t ask for ketchup or mustard–it’s sacrilege.” – Jeff Lassen on his restaurant’s “no condiment” policy I’m obsessed with discovering the origins of things. Words. Rituals. Food. You name it, I’m researching it. Last week’s road trip to New England brought me face-to-face with the legendary Louis’ Lunch–better known as…

Nice Buns: Wilmington Burger Battle Crowns a Winner

Events·Writing

Top: At the judges’ table with my fellow cohorts Bottom: A few of the burgers served at the competition Want to know what I really love about being a food writer? The scores of invitations I get on a regular basis. While I can’t say yes to every PR rep who…

Salad Days: Shaved Brussels Sprout Salad with Lemon

Cooking·Recipes·Writing

Like most of the meals I make at home, this salad is simple to make. Seriously, preparation could not be any easier. I will mention, however, that the most important thing you need for this salad is not an ingredient but a tool–a mandoline to be specific. While you have to…

The (Hot) Dog Days of Summer

Reviews·Writing

From clockwise: A line of hungry hot dog lovers, chorizo sausage with housemade bacon jam and caramelized sweet onions, owner Jason Brown All my sausages are locally-sourced and I’m proud of that. They’re specially made for us in New Jersey and Pottstown.” – Jason Brown, Owner of Love Hot Dog Company,…

Over the Moon for Sette Luna

Restaurants·Reviews·Writing

I figured since I just landed a new gig writing for this publication, I better start spending more time eating in the Lehigh Valley. (Shameless plug: Be on the lookout for my new food column debuting in early 2014–until then, I’ll be penning the ‘Eat This/Drink This’ column through the end…

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Writing - Page 3

How to Spot a Fake Foodie

My Adventures in Baking: Upside Down Polenta Blood Orange Cake

Eating Like Oprah at Blue Pig Tavern

Creating the Perfect Indoor Kitchen Potager

Cool Finds: The Place Where the Hamburger Was Invented

Nice Buns: Wilmington Burger Battle Crowns a Winner

Salad Days: Shaved Brussels Sprout Salad with Lemon

The (Hot) Dog Days of Summer

Over the Moon for Sette Luna

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