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Black Pepper

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FOOD
October 11, 1987 | By Leslie Land, Special to The Inquirer
Reading about matters culinary these days, it sometimes seems as though the chefs of the '80s had invented hot food, as if nobody else besides Mexicans had ever put chilies in anything before. Equally conspicuous by its absence is any mention of food made hot with black pepper, the original. Yet it was the demand for black pepper, Piper nigrum, an Asian spice taken to Europe via India, that sent Columbus sailing to the New World, where chili peppers grew. And it was because their heat recalled that of the spice that chili peppers got their common name.
FOOD
October 7, 2010 | By Linda Gassenheimer, McClatchy Newspapers
At an event in Napa Valley, I tasted an unusual coating of fennel, coriander seed, and cracked black pepper on swordfish. It was just the right combination of flavor and spice. Serve it with this fennel salad: the secret is to make sure the fennel is sliced paper-thin.   Marinated Fennel Salad 1. Remove fennel stalks; cut off feathery leaves. Discard stalks, save leaves. Very thinly slice fennel bulb in a food processor or grate it by hand. Toss with lemon juice in a glass bowl.
FOOD
October 19, 1988 | By Barbara Gibbons, Special to the Daily News
Christopher Columbus wasn't looking for the New World when he stumbled into the Caribbean; he was looking for India. Actually, what he was looking for was black pepper. I've felt that way myself - as a dinner guest in households where black pepper is never used (a pretty reliable indicator of just how bland and boring the meal will be). Even though the Spanish sent Columbus off in search of pepper, the spice is not universally loved in Spain. On a recent tour through the north of Spain, black pepper was nowhere to be seen on most restaurant tables.
FOOD
April 18, 2013
Makes 8 servings 4 cups thinly sliced fennel    bulb 3 tablespoons olive oil,    divided 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided 1/4 teaspoon ground red pepper 2 garlic cloves, minced Cooking spray 3 tablespoons grated fresh    Parmigiano Reggiano    cheese 2 (15.8-ounce) cans Great    Northern beans, rinsed          and drained 4 cups baby spinach 1. Preheat oven to 450 degrees.
NEWS
April 12, 2012 | Choose one .
A lot of chips come across a food writer's desk, but it's the rare bag we can't keep our hands out of. Don't let the fact that they are made from organic brown rice and full of protein fool you. These black-pepper chips are crunchy, satisfying, and, thanks to a good dose of white and black pepper, the perfect partner for mild dips or boring turkey sandwiches. Lundberg Family Farms Organic Cracked Black Pepper Rice Chips, $3.29 at Whole Foods Market, lundberg.com. - Ashley Primis Frigid fruit Local health food markets, such as Essene in Queen Village, have long served up a frozen banana custard that is literally just that: a soft serve-like sweet with one ingredient, frozen bananas.
NEWS
May 10, 2012 | By Alison Ladman, Associated Press
Try this Carne Asada with a punchy marinade of lime juice, Worcestershire sauce, and garlic. Carne Asada With Salsa Makes 6 servings For the meat: 2 pounds sirloin tips 2 tablespoons lime juice 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 tablespoons olive oil 1 teaspoon ground black pepper 2 cloves garlic, smashed For the salsa: 1 yellow bell pepper, cored...
FOOD
July 27, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
Here is an excerpt from the blog "My Daughter's Kitchen. " I always feel a little panicky when approaching the fish counter at the supermarket. I know we should eat more fish, but, I swear, it always feels like a multiple-choice question on the SAT, trying to decide what to buy. Is the fish farmed or wild caught? Is it sustainable or endangered? What's its mercury content? And most of all, will you have to remortgage your house to buy enough for dinner? I don't want to fail the fish awareness test, but I don't want to pay $30 a pound, either.
FOOD
February 15, 1995 | by Maria Gallagher, Daily News Food Editor
Like most firefighters, New York firefighter Joseph T. Bonanno Jr. loves to eat. And like many firefighters, he loves to cook. Unlike most firefighters, Bonanno is mindful of fat and cholesterol. A certified fitness instructor and personal trainer, he met with skepticism when he began opting out of firehouse meals to cook low-fat dishes for himself. "But when two of the firefighters in my firehouse required bypass surgery, suddenly even the most cynical veteran became interested in my cooking," he writes in "The Healthy Firehouse Cookbook" (Hearst Books, $20)
FOOD
February 2, 1992 | By Robert Cross, SPECIAL TO THE INQUIRER
Black pepper has carried an enormous burden over the centuries. When extorting the Romans, the Huns demanded pepper as ransom. Christopher Columbus and other European explorers spent treasure and risked lives just for the taste (and profit) of the spice. When pepper literally commanded its weight in gold, people used it as a form of currency to pay their taxes and as a prop for entire economies. Now chefs and cooks require pepper to stand in for the delicious flavors formerly provided by fat and salt, which have fallen out of favor in the quest for better health.
NEWS
July 26, 2013
IF YOU haven't wet your whistle with local wine, these three pours from Paris Wine Bar will make you a believer. * White: Dry vidal blanc, from Pinnacle Ridge, in Kutztown. Crisp and dry, with light floral aromas. If you like pinot grigio, try this! * Red: Syrah, from Manatawny Winery, in Douglassville. A food-friendly wine made from grapes grown in Berks County, this Syrah has notes of black pepper, spice and black fruit. * Pink: Prelude Rosé, from Allegro Winery, in Brogue, York County.
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ARTICLES BY DATE
FOOD
March 4, 2016
Makes 7 servings, or 21 cigars For the dip: 1 cup plain low-fat Greek-style yogurt 2 tablespoons low-fat milk 1 tablespoon fresh lemon juice 6 mint leaves, stacked, rolled, cut into thin ribbons (chiffonade) 1 tablespoon ground sumac 1/2 teaspoon kosher salt Pomegranate molasses, for drizzling For the cigars: 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 teaspoon ground cinnamon 3/4 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cayenne pepper 1 pound ground lamb 1 tablespoon tomato paste 11/2 tablespoons pomegranate molasses 3 tablespoons pine nuts 2 tablespoons finely chopped flat-leaf parsley or cilantro Peanut or canola oil, for frying 7 sheets phyllo dough (14 by 18 inches)
FOOD
February 26, 2016
Makes 6 servings 1/2 cup unsalted butter 1 large rutabaga, peeled and cut into 3/8 inch dice (7 cups) 1/3 cup thyme leaves 1 cup finely grated parmesan 2 cloves garlic, crushed Scant 5 tablespoons capers, coarsely chopped 3 small yellow bell peppers 3 small red bell peppers 2 teaspoons olive oil 6-ounce chevre log, broken into 3/8 inch pieces 1/3 cup flat-leaf parsley leaves, coarsely chopped ...
FOOD
February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
FOOD
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings   3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes   1. Melt half of the butter in a large skillet over medium heat.
NEWS
October 23, 2015
TOMATO, CUCUMBER AND BASIL SALAD 2 tablespoons red wine vinegar 2 tablespoons water 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 large beefsteak tomatoes, each cut into 8 wedges 1/2 seedless (English) cucumber, cut into 1/4-inch rounds 1 small yellow or red onion, cut into thin half-moons 3 tablespoons coarsely chopped fresh basil, plus a basil sprig, for garnish Using a fork, whisk the vinegar and water together in large bowl.
FOOD
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings   For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
NEWS
December 5, 2014
MEAT and potatoes offer a hearty entry into the big-eating, rib-sticking world of chef Ben Ford.   STANDING RIB ROAST For the roast: One 7-bone standing prime rib roast (16 to 18 pounds), trimmed and tied 10 garlic cloves, thinly sliced 4 tablespoons unsalted butter, softened Kosher salt and fresh coarsely ground black pepper For the jus: 2 cups red wine 10 fresh thyme sprigs 2 fresh rosemary sprigs 2 cups veal or beef stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To prepare the roast, remove it from the refrigerator 30 minutes prior to cooking time and preheat the oven to 450°F.
NEWS
July 26, 2013
IF YOU haven't wet your whistle with local wine, these three pours from Paris Wine Bar will make you a believer. * White: Dry vidal blanc, from Pinnacle Ridge, in Kutztown. Crisp and dry, with light floral aromas. If you like pinot grigio, try this! * Red: Syrah, from Manatawny Winery, in Douglassville. A food-friendly wine made from grapes grown in Berks County, this Syrah has notes of black pepper, spice and black fruit. * Pink: Prelude Rosé, from Allegro Winery, in Brogue, York County.
FOOD
April 18, 2013
Makes 8 servings 4 cups thinly sliced fennel    bulb 3 tablespoons olive oil,    divided 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided 1/4 teaspoon ground red pepper 2 garlic cloves, minced Cooking spray 3 tablespoons grated fresh    Parmigiano Reggiano    cheese 2 (15.8-ounce) cans Great    Northern beans, rinsed          and drained 4 cups baby spinach 1. Preheat oven to 450 degrees.
FOOD
March 15, 2013 | By Stephanie Witt Sedgwick, Washington Post
Classic stuffed flounder is reimagined with a meatier fish, cod, and served with a salad of crab, corn, scallions, and pineapple.   Cod With Corn, Crab, and Pineapple Salad 4 servings For the salad:   5 ounces chopped, cored pineapple 2 tablespoons finely chopped parsley 1 tablespoon white wine vinegar 2 tablespoons olive oil 1 teaspoon sugar Salt Fresh black...
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