Make It Easy: Spring artichokes brimming with orzo

Make It Easy: Spring artichokes brimming with orzo: Artichokes are sweet and abundant in spring. Choose artichokes that are tightly closed, even in color and without brown spots. Store them in a paper bag in the refrigerator for up to a week.

Q&A With Mary Risley of Tante Marie's Cooking School, Part 1

Alanna HaleMary Risley, on the scene at Tante Marie's. Mary Risley's resume is as impressive as it is long. She founded Tante Marie's Cooking School in 1979; started the nonprofit organization Food Ru

New show captures local restaurants, flavors

It’s Monday morning, and the dining room at Michael’s Fine Food & Spirits is quiet and empty. But in the kitchen, Chef Michael Latreille is busy preparing one of the restaurant’s most popular dishes – an artichoke-crusted salmon on lemon sweet pea risotto.

Main Line brothers turning grease into gold

Patrons come to Silverspoon Grill at Wayne’s Eagle Village to dine on squash fettuccine Alfredo with wild mushrooms and sage winter squash cream sauce or the roasted chicken breast with caramelized grape risotto and thyme demi. Others enjoy the spinach risotto, artichokes, mozzarella and roasted red peppers.

Mediterranean bar to the rescue

Make fast family meals using olives, roasted tomatoes and more from the supermarket It's time to think of the roasted tomatoes, peppers and garlic, the olives and the marinated artichokes and mushrooms at your supermarket's Mediterranean bar as more than grab-and-go items for snacks or spur-of-the-moment parties.