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  • Welcome to Chef’s Last Diet…

    Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.

Some days it’s not a croissant I’m craving, but Chinese pastries. When I first moved to Philadelphia I thought I’d never learn my way around the city, so each morning I’d set out on my bike in a new direction. It was a great way to get to know my new city, and really see […]

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  • September 15, 2014 - 9:01 am

    Sarah @Thank You Honey - Yummy! We haven’t gone to China Town yet! It’s on my list! Have a fabulous week!
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    • September 15, 2014 - 9:17 am

      nrlowell@comcast.net - Sarah, let me know when you decide to go, I’ll have plenty of recommendations!ReplyCancel

  • September 15, 2014 - 1:12 pm

    Peggy Gilbey - Hi Nancy, great choices and establishments though I’m not a taro fan. Do you live in Philadelphia? ReplyCancel

    • September 15, 2014 - 9:18 am

      nrlowell@comcast.net - Peggy, thanks! I do live in Philly.ReplyCancel

  • September 15, 2014 - 2:36 pm

    Caitlin Jessica Liebenberg - How do I make these delicious things???ReplyCancel

  I love tandoori chicken that I get at Indian restaurants, but when I looked up the recipe I was overwhelmed by the number of ingredients I would have to purchase to make it. I looked around at what I have on hand, what spices seemed reminiscent of tandoori chicken, and created my own, very […]

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  • September 11, 2014 - 8:27 am

    Caitlin - URRRRGGGH!!!! Now I really want Indian food… gosh darnit Nancy, why do you do these things to me.
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    • September 11, 2014 - 9:10 am

      nrlowell@comcast.net - Caitlin, happy to nudge you!ReplyCancel

  • September 11, 2014 - 10:53 am

    Peggy Gilbey - Hi Nancy, This looks quite tasty. Yes, I do love Indian foods and have some close Indian friends that are among the best cooks I know, as well as they got me on the road to preparing wonderful foods from a broad array of spices. Today I purchase many of my spices at the Indian market. Enjoyable Post, thank you for sharing. ReplyCancel

    • September 11, 2014 - 8:13 am

      nrlowell@comcast.net - Peggy, I have never been able to make Indian food that comes anywhere the food Indian friends have made for me. I still recall a meal made for my family probably more than 40 years ago, I can recall in detail many of the dishes and flavors, so rich and multi-layered mmmm.ReplyCancel

  • September 11, 2014 - 11:48 pm

    AlwaysARedhead - Sounds delicious.ReplyCancel

  • September 12, 2014 - 7:31 am

    Patricia Mulvey - Hey Nancy — you should check out this website: http://www.fillmyrecipe.com/ This person has a business that creates seasoning packages for Indian cuisine (she’ll branch into other cuisines soon) that sells pre-measured packets for recipes…..Don’t know if she has tandoor chicken (she’s vegetarian) but thought you’d be interested.ReplyCancel

    • September 12, 2014 - 9:07 am

      nrlowell@comcast.net - Pat, thanks for the tip!I know McCormick’s has done this, made mini spice packages for a single dish, rather clever, but I always feel like that’s cheating. Maybe it’s time for me to re-evaluate my standards on this.
      Always a treat to hear from you!!ReplyCancel

I admit I am not as plant strong as I could/should/would be if I were a better more resolute person. I certainly eat more vegetables than the average American, but that’s  a pretty low bar to clear. I would like to increase my vegetable consumption, and have mentioned my intentions to do so multiple times, […]

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  • September 8, 2014 - 8:37 am

    Life with Kaishon - YUM! I would love to make my own hummus. I have been trying to not use quite so much salt lately. It hasn’t gone well! : (. I think I am a salt addict. Thanks for sharing this awesome giveaway!
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    • September 8, 2014 - 9:09 am

      nrlowell@comcast.net - Kaishon, I must confess, after I made the hummus and ate it I did so with some salted Snyder’s pretzels!ReplyCancel

  • September 8, 2014 - 10:40 am

    Julia - I’m roasting beets right now! I was going to make hummus with them but now maybe I will do soup.
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    • September 8, 2014 - 11:22 am

      nrlowell@comcast.net - Julia, I am curious about beet hummus! Do you have a recipe on your site for that? I love beets so much, hummus sounds great.ReplyCancel

  • September 8, 2014 - 11:21 am

    Peggy Gilbey - Nice dishes. Looks like a great cookbook to own.ReplyCancel

  • September 8, 2014 - 12:27 pm

    Caitlin - beet soup sounds so good!
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  • September 8, 2014 - 4:27 pm

    Caitlin McCormick - beet soup sounds so good! ReplyCancel

    • September 8, 2014 - 12:28 pm

      nrlowell@comcast.net - Caitlin, it is so good!ReplyCancel

  • September 8, 2014 - 4:33 pm

    Quirky Chrissy - Holy crap. Those little deviled eggs aren’t eggs! COOL!
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    • September 8, 2014 - 4:39 pm

      nrlowell@comcast.net - I wish they were!!ReplyCancel

  • September 9, 2014 - 2:33 am

    Reesa Lewandowski - Sounds like a great cook book! I could use this right now!ReplyCancel

    • September 10, 2014 - 10:29 am

      nrlowell@comcast.net - Reesa, it is a good one!ReplyCancel

It seems everywhere I turn people are tolling summer’s death knell, but as long as I can still get fresh corn, peaches and tomatoes, I know there’s still some summer left. Yes, my daughter has gone back to school, and I’m optimistic that by Sunday I’ll be able to turn my AC off for the […]

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  • September 4, 2014 - 12:21 pm

    Peggy Gilbey - Hi Nancy, yes we many seem to be tolling summer’s end, and this year in particular, with people not feeling as readied coming off these past weeks of such temperate pleasure, and, still remembering the shock of the last harsh winter. I like your Asian twist on this corn soup, we must be on the same wave length as I have a slight Asian twist on a corn recipe coming up this week. I agree, corn seems to improve in flavor later into the summer and early September, a good reminder to appreciate our culinary treasures to the very end! Thanks for sharing. ReplyCancel

    • September 4, 2014 - 3:45 pm

      nrlowell@comcast.net - Peggy, as one season comes to an end, and I feel sad for giving up peaches and corn, I start getting excited for pears and apples and hard squash! Looking forward to your corn recipe!ReplyCancel

  • September 4, 2014 - 2:57 pm

    Aussa Lorens - That settles it. I need you over for dinner (though you have to bring the ingredients, cookware, and skillZ)
    September is the bessstttttt.ReplyCancel

    • September 4, 2014 - 3:43 pm

      nrlowell@comcast.net - Aussa, That sounds fine, but you could always come here for dinner!ReplyCancel

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