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FOOD
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced    tomatoes 2 cups kale, ribs removed,    and coarsely chopped Two cubes of chicken        bouillon, or more to taste 1 can (15.5 ounces)    cannellini beans, with    liquid Grated Parmesan cheese,    for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
FOOD
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
FOOD
March 27, 1991 | by Barbara Gibbons, Special to the Daily News
One of the secrets to flavorful cooking is probably in your refrigerator right now! I'm talking about your jar of mustard, lurking in the dark reaches of the fridge. At only five calories a teaspoon, mustard adds a sweet, sharp flavor that wakes up just about any dish - without being intrusive. CHICKEN DIJON 8 chicken thighs 1 1/2 cups dry white wine 1 tablespoon brown, prepared mustard Small bay leaf Generous pinch of thyme Salt and pepper, to taste 8 small (or 4 medium)
NEWS
April 5, 2001
For eight weeks, sharpshooters have culled 429 deer from Fairmount Park. The huge and hungry deer population has been a threat to other plant and animal life, since their numbers far exceed the park's ability to sustain them, a fact lost on local animal-rights activists. As a public service, we provide the following recipe for venison stew: 2 lb venison 3 lg onions, coarsely chopped 2 garlic cloves, crushed 1 tb Worcestershire sauce 1 bay leaf 1 teaspoon dried oregano 7 potatoes, peeled and quartered 1 lb carrots, cut into 1-inch pieces 1/4 c all-purpose flour Heat 2 T of oil in Dutch oven.
ENTERTAINMENT
January 22, 2015
SMOKED HADDOCK BRANDADE 2 pounds Yukon Gold potatoes 1 pound smoked haddock*, cut into 2-inch pieces 2/3 cup whole milk 1/3 cup olive oil 2 cloves whole garlic 1 bay leaf Salt and pepper to taste Peel and large-dice the potatoes, then place with bay leaf in cold water, just one inch over the top of the potatoes. Bring to a boil and turn the flame down to a medium-high heat. Cook until the potatoes are fully cooked, about 10 to 15 minutes. In a different pot, cook the smoked haddock in the milk until the fish breaks down, about 10 minutes.
FOOD
July 7, 2016
Makes 8 servings For the ginger ketchup: 1 garlic clove, peeled ¼ onion 1-inch piece ginger root, peeled 2 16-ounce cans crushed tomatoes 1 bay leaf 1 sprig thyme 1 whole clove 1 cup sherry vinegar 1 cup plus 2 tablespoons sugar 1/2 teaspoon cayenne 1 tablespoon nigella seeds 1 cinnamon stick Salt, to taste For the fries: 5 pounds Yukon Gold potatoes, cut into 1/2-inch sticks ...
FOOD
September 21, 1988 | By Gerald Etter, Inquirer Food Writer
Autumn heralds late harvests and end-of-season crops, soups simmering atop the range and stews steaming on the back burner. It's the time of year when hearty is in and German-Americans are celebrating Oktoberfest. Enter Great German-American Feasts (Taylor Publishing Co., $18.95), a cookbook that gets to the heart of the Deutsch kitchen, whether it's in Munich, or somewhere in Pennsylvania, Iowa, Illinois or Wisconsin. The beauty of this book, which has been compiled by Cook House Press, is that it captures the American influences on traditional German cooking with recipes such as a Tex-Mex spiced pot roast created by the descendants of immigrants who settled in Texas.
FOOD
May 28, 1986 | By BARBARA GIBBONS, Special to the Daily News
The French have always known that wine goes with chicken - not only as an accompaniment but also as an ingredient. Wine is used to flavor, moisten, tenderize, baste and sauce chicken in a variety of ways. Fortunately for calorie-watchers, wine does all its work virtually calorie-free. That's because the alcohol in wine - the source of most of the calories - evaporates when the dish is cooked. Today we share some of our favorite chicken and wine dishes from the Slim Gourmet kitchen - all streamlined in preparation as well as in calorie counts!
FOOD
July 6, 1997 | By Faye Levy, FOR THE INQUIRER
Rice pilaf is probably the most popular accompaniment in the Middle East. When I lived in that part of the world, I realized what an important role pilaf plays on festive occasions. During holidays sumptuous platters of pilaf, garnished with raisins and sauteed almonds or pine nuts, grace the table. From my neighbors in Jerusalem I learned that pilaf is also an everyday dish. They showed me how to saute the rice in a little oil, then cook it gently in water or broth without stirring.
FOOD
March 8, 1995 | By Bev Bennett, FOR THE INQUIRER
Turkey reminds me of the television commercial in which people complain to the store manager that the frozen dinner he stocks provides too much food for one person. Just as this particular brand of frozen dinner isn't designed to be skimpy, neither is a turkey. Anything short of eight guests guarantees leftovers. But you do have an alternative to setting more plates at the dinner table. Use turkey parts, buying only as much as you'll need. Instead of bringing a whole bird to the table, present a delicious Turkey Gumbo.
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ARTICLES BY DATE
FOOD
July 7, 2016
Makes 8 servings For the ginger ketchup: 1 garlic clove, peeled ¼ onion 1-inch piece ginger root, peeled 2 16-ounce cans crushed tomatoes 1 bay leaf 1 sprig thyme 1 whole clove 1 cup sherry vinegar 1 cup plus 2 tablespoons sugar 1/2 teaspoon cayenne 1 tablespoon nigella seeds 1 cinnamon stick Salt, to taste For the fries: 5 pounds Yukon Gold potatoes, cut into 1/2-inch sticks ...
FOOD
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
ENTERTAINMENT
January 22, 2015
SMOKED HADDOCK BRANDADE 2 pounds Yukon Gold potatoes 1 pound smoked haddock*, cut into 2-inch pieces 2/3 cup whole milk 1/3 cup olive oil 2 cloves whole garlic 1 bay leaf Salt and pepper to taste Peel and large-dice the potatoes, then place with bay leaf in cold water, just one inch over the top of the potatoes. Bring to a boil and turn the flame down to a medium-high heat. Cook until the potatoes are fully cooked, about 10 to 15 minutes. In a different pot, cook the smoked haddock in the milk until the fish breaks down, about 10 minutes.
NEWS
April 25, 2014
THE shagbark hickory, distinctive for its shedding bark, is a common tree in southeastern Pennsylvania. SHAGBARK HICKORY SYRUP 2 pounds shagbark hickory bark 2 cups granulated sugar Preheat oven to 325 degrees. Scrub bark thoroughly in clean water to remove debris. Break bark into roughly 8-inch pieces and place on a baking sheet. Toast bark until slightly brown and toasty smelling, about 25 minutes. Place bark in a large pot and add enough water to cover by one inch.
NEWS
January 17, 2014
AUTHENTIC cooking doesn't necessarily come easy or fast. But if you're willing to invest five hours in this multistep process, you'll be rewarded with up to 5 dozen delicious Salvadoran Chicken Tamales, made the right way. (Note: We've created separate recipes for each step, with a section on assembly and cooking at the end.) BOILED CHICKEN 1 whole (3-pound) chicken, plus 4 chicken breasts (about 2 pounds) 4 teaspoons salt Lemon, halved 1 head garlic, halved crosswise 1 tablespoon black pepper 1 tablespoon ground cumin 1/4 teaspoon dried oregano 2 green bell peppers, coarsely chopped 1 bunch cilantro 1 bay leaf 4 stalks celery Powdered chicken bouillon, preferably Knorr tomato bouillon with chicken flavor Sprinkle the whole chicken and breasts evenly with the salt.
FOOD
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced    tomatoes 2 cups kale, ribs removed,    and coarsely chopped Two cubes of chicken        bouillon, or more to taste 1 can (15.5 ounces)    cannellini beans, with    liquid Grated Parmesan cheese,    for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
NEWS
April 26, 2012 | Maureen Fitzgerald
50 littleneck clams, picked over, discard any with broken shells 2 cups water Bottled clam juice (optional) 1 ounce meaty salt pork, rind removed and cut into ?-inch dice 1 tablespoon butter (optional) 1 clove garlic 1 medium yellow onion, diced small 1 stalk of celery, diced small 1 sprig fresh thyme 1 dried bay leaf 4 or 5 potatoes, peeled and cut into ?-inch dice Coarse salt and freshly ground pepper 1/2 cup cup heavy cream 1. Scrub clams and rinse well.
FOOD
December 23, 2004 | By Annette Gooch FOR THE INQUIRER
Wintry weather calls for a comforting antidote to warm and refresh the body: a home-cooked dinner in a cozy setting. This menu starts with a light, creamy fish soup substantial enough to take the edge off hunger. The sunny flavors of tomato, thyme and saffron complement the mildness of the lean, white fish. Next comes the main course: herb-marinated veal chops and a mellow-tasting pilaf made with the rice-shaped pasta called orzo instead of rice. Veal rib chops, less expensive than loin or sirloin chops, are meaty and quite tasty.
NEWS
April 5, 2001
For eight weeks, sharpshooters have culled 429 deer from Fairmount Park. The huge and hungry deer population has been a threat to other plant and animal life, since their numbers far exceed the park's ability to sustain them, a fact lost on local animal-rights activists. As a public service, we provide the following recipe for venison stew: 2 lb venison 3 lg onions, coarsely chopped 2 garlic cloves, crushed 1 tb Worcestershire sauce 1 bay leaf 1 teaspoon dried oregano 7 potatoes, peeled and quartered 1 lb carrots, cut into 1-inch pieces 1/4 c all-purpose flour Heat 2 T of oil in Dutch oven.
FOOD
January 26, 2000 | by Peggy Landers, Daily News Food Editor
Got your grub set yet for Super Bowl Sunday? Whether you're expecting to feed a gaggle of ravenous, rowdy Tennessee Titans and St. Louis Rams fans, or hunch over the tube with just you and your significant other, food will star in the home stadium. Munchies, slurpies, bowl food (be it soup, stew or salsa dip) and crunchies (otherwise known as chicken wings) make up the traditional Super Bowl menu. If you're feeling ambitious, you'll appreciate our hearty soup, chili, stew and chicken wing recipes.
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