CollectionsBacon
IN THE NEWS

Bacon

FIND MORE STORIES »
NEWS
April 26, 2012 | By Maureen Fitzgerald, INQUIRER FOOD EDITOR
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.
SPORTS
February 26, 2014 | BY TOM MAHON, Daily News Staff Writer mahont@phillynews.com
LAST WEEK, the United Nations issued a report chronicling North Korea's massive human-rights violations under the rule of Kim Jong-un. It is estimated that there are up to 200,000 political prisoners. The report alleged that many have been executed, tortured and starved. Former NBA star Dennis Rodman has visited North Korea and its idiot leader many times, which has inspired a 20th Century Fox film to be titled "Diplomats. " And get this: It's going to be a comedy. According to the Hollywood Reporter, the film will be directed by Tim Story, whose past projects include "Ride Along," "Fantastic Four: Rise of the Silver Surfer" and "Barbershop.
NEWS
March 11, 2013
BEN STANGO's mom made the right call when he was in middle school. He'd gotten hooked on the Food Network. She let the boy cook. "I went big with my first meal," Stango says in his Center City kitchen. "A whole salmon. " It was tasty. Subsequent meals, less so. Regardless, now Stango's mother, Deb Weinstein, gets to cash in. He's cooking her a birthday dinner that he'll take to her home in Merion Station: Homemade beet tagliatelle with pine nuts and arugula, and pan-seared scallops with lemon and garlic.
NEWS
February 10, 2013
Year's first war casualty buried WASHINGTON - More than 100 family members, friends, and uniformed service members marched slowly and quietly down a hill at Arlington National Cemetery on Friday, following Army Sgt. Aaron X. Wittman's coffin, draped with an American flag and carried on a horse-drawn caisson. Wittman, 28, of Chester, Va., was buried with full military honors in Section 60, where those killed in Iraq and Afghanistan lie. He was killed Jan. 10 in Nangahar province in Afghanistan, becoming the first U.S. casualty of this year.
FOOD
May 8, 1991 | by Polly Fisher, Special to the Daily News
Dear Polly: Please let me know what the ingredient is that's added to sugar to make powdered sugar? - Alice You can easily make your own powdered sugar at home by whirling regular white sugar in a blender or food processor (the food processor works best) until it is fine and powdery. It becomes even more like the commercial powdered sugar when you add 1 1/2 teaspoons cornstarch to each cup of granulated sugar before processing it. Store the homemade powdered sugar in an airtight covered container.
FOOD
September 13, 1987 | By Elaine Tait, Inquirer Food Writer
For a brief time, when they're locally abundant, you can buy bright yellow, red and occasionally even rare black-skinned peppers for a fraction of their midwinter prices. 'Tis the time, then, to revel in their beauty and flavor. Pepper Potpourri Pasta lets you mix and match pepper colors and heats to suit yourself. The dish, designed for cooks in a hurry, is almost a meal in itself, with bacon and grated cheese adding to the hefty combination of green fettuccine and sauteed slices of pepper.
FOOD
December 6, 1987 | By Elaine Tait, Inquirer Food Writer
The friend who offered oyster gravy with his Thanksgiving cornbread stuffing could not have imagined where that intriguing flavor combination would lead. The gravy, made with browned bits from the turkey-roasting pan, turkey stock and heavy cream, and poured over the slightly sweet golden stuffing, seemed too delicious a treat to save for a single fall holiday. So tasters began saying, "What if?," to create variations for other occasions. What if you didn't have turkey-roast drippings to make the gravy?
FOOD
July 5, 1989 | By Elaine Tait, Inquirer Food Writer
One of the drawbacks of cooking with the early microwave ovens was that foods were not attractively browned in the process. Today's cook has a battery of specially designed utensils to help with that step, but such devices tend to be relatively expensive. An alternative is to brown the foods in the conventional way, using a stovetop burner. The browned foods can then be finished with microwave speed. To illustrate, consider the following menu designed for cooks In a Hurry.
FOOD
September 13, 1989 | By Jean Anderson and Elaine Hanna, Special to The Inquirer
If you've never tried microwaving artichokes, you're in for a treat. Not only do they cook faster than you would have dreamed possible, they taste terrific. That's because they steam in their own fragrant vapor and don't get waterlogged in a kettle of boiling water. Here's the basic method plus an elegant stuffed artichoke recipe that's perfect for a first course. Choose 6- to 8-ounce globe artichokes, cut stems flush with bottoms, snip off prickly petal tips and rub cut edges with lemon.
FOOD
November 16, 2006 | By Marilynn Marter INQUIRER FOOD WRITER
Ease into the holidays and counter those heavy traditional meals with lighter offerings - at least one day a week - that focus on veggies. This stir-fry of Brussels sprouts (sliced into ribbons that youngsters won't recognize and rebel against), shiitake mushrooms and scallions with bacon - a familiar flavor that most everyone loves - is ideal. The family might even ask to add it to your holiday menu. The recipe comes from Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape (Lyons Press, $24.95)
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|