Main Line Feast

Italian Escapades

Traveling to Italy this summer, I could only hope that this Old World country would live-up to our culinary dreams.  And did it ever. After a jaunt in Rome and a week spent wandering through the Tuscan countryside, here are the dishes that we can’t stop talking about.

Sprawling Rome offers more than 10,000+ restaurants and our first night we had the best pasta of our trip at Coso Restaurant & Wine Bar, tucked away in an alley near the Spanish Steps. We twirled our forks around two classics, spaghetti carbonara and tonnarelli cacio e pepe (pasta with cheese and pepper), both of which were perfectly executed.

Taste the Globe, Right from Home

Last week I took a culinary escape to Paris and the month before Marrakesh. These exotic escapades were courtesy of Try the World, a service that sends beautifully packaged boxes of intriguing food finds from across the globe, each curated by a star chef. Every box focuses on one city and includes a description of ingredients as well as a culture guide providing recipes, music playlists and movies to help set the scene.

5 Questions With … Cookbook Author & Blogger Sally McKenney

In less than three years since starting her blog Sally’s Baking Addiction, Philadelphia native Sally McKenney has taken the culinary world by storm. Filled with scrumptious cookies, decadent cakes and other sweet treats, her site was named one of the “Top 10 Food Blogs to Watch” by The Huffington Post. Last year her famous salted caramel dark chocolate cookies won Nestle’s Dark Chocolate contest. And this past spring, she released her first cookbook. Original, innovative recipes are complemented by gorgeous photography and fun, down-to-earth stories – it’s no wonder fans are also addicted to Sally’s recipes.

 

Five New Ways to Use Your Cookie Cutters

I was gifted a big bag of cookie cutters from my mother recently, when she cleaned out her kitchen after three decades. Snowmen. Dinosaurs.  Bunnies.  A Tennis Racket. Ghosts. Name an object – I’m sure we have the cookie cutter.

Here’s the problem. Dough and I don’t mix well in the kitchen. And sugar doesn’t mix well with my kids. During the holidays, I’ll make my Gram’s gingerbread boys. But during the remaining 364 days, these cutters gather dust.

But now that I’m armed with seven different hearts, holiday shapes galore, and a terrier cutout reminiscent of my childhood dog Sparky, my vision has shifted. Roll-up your sleeves with me and try these five new slants on those same old cookie cutters: 

First Taste: Vecchia Pizzeria Napoletana

The proof is in the pizza. Chef Frank Nattle’s that is. An authentic Italian margherita sealed the deal when Nattle and business partner Tim McGowan were negotiating for the space of the now-open second location of Vecchia Pizzeria Napoletana at 134 N. Wayne Ave. in downtown Wayne.

All-American Summer Eats

From picnics and BBQs to dining al fresco, summer is in full swing and it sure tastes sweet. Staying around the Main Line? You’re in luck. There’s a bounty of quintessential summer eats to try. Here are five of our favorite classics:

BBQ Chicken – Barbacoa
Try the house specialty at Ardmore’s Barbacoa, the Peruvian BBQ chicken, pollo a la brasa, which is marinated for a dozen hours and then cooked over oak on a rotisserie. The result? Juicy chicken and a crispy, flavorful skin – perfect for dipping in the chimichurri and aji pepper sauces. Sides like creamed spinach with a hint of spice, comforting cornbread pudding and sweet slaw round out the meal. Barbacoaud.com

From Beer to Bacon: The Best Gifts for Dads

Ready to gift him a few of his favorite things this June 15? Read on for the best culinary picks of the season: 

For the Gadget Guy … The ‘Smoking Gun’ is simply the coolest tool for guys who want to quickly and effortlessly infuse food and drinks with natural smoky flavors like applewood or hickory without the extra heat. Add a smoky flavor to foods before or after cooking – even to delicate fruits and vegetables, without changing the texture or temperature. Ready to take that round of Bloody Marys up a notch?  www.williams-sonoma.com

 

 

New Ways with Leftover Easter Eggs

Nearly 200 million eggs are purchased for Easter celebrations in the United States every year, according to the American Egg Board.  That’s a lot of leftover eggs for inspiration. So, after all the egg hunts, decorating and celebrations subside ... turn to these recipes, from chefs, bloggers and food enthusiasts across the web for excellent new ways to transform all those leftover hard-boiled eggs. 

Salmorejo ~ A flavorful Spanish soup comprised of bread and tomatoes garnished with prosciutto and diced eggs.

 

First Taste: Quincy’s Original Lobster Rolls

All year long we wait to descend to the warmth of the shore and its many culinary comforts. Crab cakes, ice cream, caramel corn, and lobster rolls, of course. If you crave the latter, then your wait is over thanks to the newly opened Quincy’s Original Lobster Rolls in Berwyn’s Swedesford Plaza shopping center.

This casual gem channels New England wall-to-wall: one long side depicting Maine and its harbor waters during the height of summertime, the other featuring white Cape Cod-style clapboard and mirrored windows. But let’s get back to most important part – the lobster. 

Super Bowl Skinny Dips

The best kind of game day snacks? Slimmed up dips that don’t require football drills to work them off. Simple substitutions like part-skim cheeses, low fat sour cream and fat-free Greek yogurt offer all the taste you’ll need. On the menu this year are two hot dips to warm up to – a cheesy pizza-inspired dip as well as classic artichoke. And don’t forget dessert. This addictive Nutella and fruit dip is sure to score with your guests … game on!

Hot Pepperoni Pizza Dip
1 cup part-skim ricotta cheese
½ tsp. garlic powder
½ tsp. salt
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. ground black pepper
1 cup pizza sauce, such as Classico
1 cup part-skim shredded mozzarella cheese
Turkey pepperoni slices, such as Hormel

Directions: Combine the ricotta and seasonings. Spread the cheese mixture into oven safe dish of choice. Pour on the pizza sauce as next layer, followed by mozzarella cheese and turkey pepperoni. Bake at 400 degrees for 25 minutes or until bubbly. Serve with toasted baguette slices, whole wheat crackers and crudité.