June 9, 2016
Serves 6 to 7 as a vegan center-of-the plate dish 2 pounds beets 21/4 teaspoons sea salt, plus more to taste 9 ounces (11/4 cups) Beluga lentils 4 ounces carrots, finely diced 3 cloves garlic 1 dried chili de árbol 6 to 8 ounces tender beet greens or rainbow chard 2 tablespoons extra-virgin olive oil 1 large red onion (8-9 ounces), quartered and thinly sliced 11/2 tablespoons balsamic vinegar 1 recipe Agave Lemon Vinaigrette (see note)
February 28, 2016
No ingredient is off-limits for the infinitely creative world of craft brewing, with add-ins ranging from seasonal fruits (often wonderful) to peanut butter (always questionable). But it actually makes sense to find a wild ale turned crimson with beet juice at Crime & Punishment Brewing Co., the tiny brew cafe with a Russian theme in Brewerytown whose inventive beers are as fresh as they are on point with literary flair. For "Disturbing the Beets," brewers Michael Wambolt and Mike Paul kettle-soured a pilsner malt, then let it ferment a month with 100 pounds of juiced beets, plus the wild yeast known as Brettanomyces.
July 10, 2015 |
NEW YORK - If there were a Food Olympics, beets would be overtaking kale in the produce competition. In the flavor event, two unlikely competitors, lavender and sriracha, would be out front, with their counterparts, elderflower and habañero, close behind. Matcha, the trendy powdered green-tea drink, would dominate the beverage field, while waffles would be leaving cupcakes in the dust (or perhaps crumbs). And, in a stunning upset, a Vermont goatherd would take the gold in the confection class, beating out powerhouse European chocolatiers with his goat's-milk caramels.
April 25, 2014 |
As the weather warms and the days lengthen, the long-awaited glory of spring has arrived with splashes of pink and yellow in the trees, with green leaves and buds bursting out all over. The gentle breezes beckon us outside, and colorful lighter fare beckons at the table. Paschal lamb and spring chickens are available at the market, but my tastes turn to veggies, especially the tender shoots, sprouts, and spears of spring. At this time of year, it's a snap to add a splash of brightness and pizzazz to every plate at every meal.
October 11, 2013 |
Usually vegetables and desserts are opposed in an either/or kind of way - as in eat the former or you won't get the latter. These days, however, pastry chefs are digging deep for inspiration and whipping up dishes that are definitively both. Take Peter Scarola at R2L, who has manipulated fennel, endive, parsnip, and squash to do his sweet bidding. "Vegetables can make dessert a bit lighter but also more adventuresome," he says. "Used in the right way, they can also be a nice alternative to what we think of as classic recipes and create a surprise element.
June 10, 2013 |
The steamboat conveying Andrew Jackson up the Ohio River toward his tumultuous 1829 inauguration had brooms lashed to its bow, symbolizing Old Hickory's vow to clean up Washington. But sweeping out Washington's Augean stables, like painting the Golden Gate Bridge, is steady work, so steady it never ends. Neither do the policies that cosset sugar producers. These immortal measures just received the Senate's benediction because they illustrate the only law Washington can be counted on to respect.
January 17, 2013 |
THE ADAGE says "the way to a man's heart is through his stomach. " As newlyweds Eric and Autumn Levine discovered, that wisdom also applies to women. "When we first began dating, he made me these delicious scallops," said Autumn Levine. "I knew then he was a keeper, because I don't cook. " An attorney by day, Eric Levine enjoys cooking on nights and weekends. He has fond childhood memories of his mother's honey-mustard chicken and his father's grilling, but he didn't become interested in cooking until he hit college.
September 20, 2012
Makes 4 servings 12 small to medium leeks, cleaned, trimmed (about 21/2 pounds) 2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar 1 tablespoon Düsseldorf mustard 5 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh tarragon or dill 1 package (8...
August 3, 2012 |
On Sunday afternoon from 2 to 6, Whole Foods Market Jenkintown and the Pennsylvania Association for Sustainable Agriculture transform the market's parking lot into the Fresh Beets Music & Food Festival, featuring performances, kids' activities, a local celebrity chef demonstration, local farmers, and more. The purpose of the free festival is to promote healthy eating. Festivities begin with a jazz performance by the David Joel Quartet. Other performances include children's music by Peter Moses, the R&B acoustic sounds of David & Melissa, the Jeffhouse Band, and reggae by New Kings of Rhythm.
June 7, 2012 |
1-pound piece of boneless, skinless salmon, preferably wild, cut into 2 even pieces Kosher salt ? cup extra-virgin olive oil; more for drizzling 1 small shallot, finely diced 1 tablespoon Champagne vinegar; more as needed 1 teaspoon prepared horseradish; more as needed Freshly ground black pepper ? cup creme fraiche 1 tablespoon minced fresh chives 1 tablespoon chopped fresh tarragon 4 handfuls arugula (about 4 ounces total)