May 3, 2012 |
It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche. Rainbow Chard, Bacon and Brie Quiche Makes 6 servings 1 prepared uncooked pie crust 8 ounces bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about ?
August 2, 2008 |
Olga's Diner, the landmark at Routes 70 and 73 in Marlton, reopened for business yesterday morning, with owner John Stavros vowing to keep serving the fare that customers have come to expect over the last 62 years. Last week, state revenue agents seized the property after the diner's owners failed to pay $37,000 in back taxes, but on Tuesday Stavros struck an agreement with the Division of Taxation to repay the debt. Olga's morning manager, Libby Karaiskou, and the 25 people she said were employed there were eager to get back to work after an unscheduled seven-day vacation.
February 26, 2009
SOUP OFTEN qualifies as health food, but sometimes greasy or creamy ingredients can ladle plenty of extra calories and fat grams into your bowl. Take Subway's cream of potato soup with bacon, for example. A cup of that soup contains 210 calories and 12 fat grams. You could have a small order of McDonald's french fries instead for just 40 more calories and one more fat gram. So when Rachel Reynolds of Wichita, Kan., asked me to slim down a recipe for bacon-jalapeno corn chowder that had 235 calories and 9.1 fat grams per cup, I aimed to show that you don't need cream or even half-and-half to create a thick and creamy soup.
June 3, 2006 |
Give peanut butter a pass and bank on bacon if you want to avoid getting skunked. That was one of several lessons learned this week by 74-year-old Harry Sanford, whose dogged efforts to rid his Berwyn residence of an uninvited houseguest finally succeeded yesterday. The culprit: a baby black-and-white fur ball who burrowed through a garden and under the home's vinyl siding during Sanford's two-week Shore vacation. Sanford made the discovery on Tuesday when he got home, opened his basement door, and quickly backpedaled.
March 28, 2014 |
Food lineup at the ballpark They say 2014 will be a rebuilding year for the Phillies. Same for Aramark, which handles the food at Citizens Bank Park. For its 11th season at the ballpark, Aramark rebuilt many kitchens. The new equipment will allow for new food options and perhaps add speed. At least part of the new lineup will be served Thursday. And it's smokin'. Kevin Tedesco, Aramark's general manager, and Jeremy Campbell, its director of concessions, seem pumped about the pastrami that's brined and smoked in-house, as well as the house-braised and -smoked brisket.
August 11, 2011 |
This is guaranteed to satisfy even the non-salad-eaters in your house - as if the words "warm bacon" weren't enough. Nectarine Salad With Warm Bacon Dressing 4 to 6 servings For the salad: 6 strips thick-cut, hickory-smoked bacon, plus 1 strip for the dressing 6 large ripe nectarines 7 ounces green leaf lettuce 1/4 cup roasted, unsalted,...
April 26, 2012 |
Here is an excerpt from the blog "My Daughter's Kitchen. " A few years working in New England gave me a taste of some of the best "chowda" I had ever eaten, both at little corner restaurants, seafood shacks on the Cape, and of course, at the famed Legal Sea Foods in Boston. Everyone had their own version, but the best were smooth and rich soups, stocked with clams, potatoes, a little onion, and a healthy splash of cream. Back in the Philadelphia area, I found it hard to find the same soup, as most restaurant renditions were dense and gloppy, thickened with flour and resonating with a strong flavor of bacon.
May 22, 2008 |
There are always eggs in my fridge. If you have bacon left over from the weekend, and some nice greens, you can throw together this light, elegant dinner in no time. "As with many classic French salads, there are a few hotly disputed versions in circulation," writes cookbook author Trish Deseine, describing her recipe for Frisee au Lardons (Bacon and Poached Egg Salad). But in her mind, "eggs and croutons don't seem to cohabit well, and I always prefer mopping up the egg yolk with a fluffy baguette to chasing it around with fried cubes.
October 31, 2001 |
The word picnic conjures up checkered tablecloths and wicker baskets packed perfectly for a warm day. However, at Picnic, 3131 Walnut St., it doesn't matter what the temperature is for hungry folks to partake in the offerings. Chef/owner Anne-Marie Lasher orders much of her food straight from the farm. This makes items like Picnic's Breakfast Sandwich extra special. It's made from organic Lancaster County eggs and cheese (both sold retail at Picnic) and bacon (an option left out for non-meat eaters)
December 11, 2002
What is it about the holidays that makes us long for the past? For the times when cards came through traditional mail. Presents were bought at a store. Turkey was never tofu. And spam . . . well, it was just a Monty Python routine: Man in cafe: "Well, what've you got?" Waitress: "Well, there's egg and bacon; egg, sausage and bacon; egg and spam; egg, bacon and spam; egg, bacon, sausage and spam; spam, bacon, sausage and spam. . . . " Back then the joke was on a canned meat product.