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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
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.
ENTERTAINMENT
February 18, 2010
Think it's not a meal without meat? Think again, with these tasty recipes from Veggie Chef Kelsey O'Callaghan and others. There's even a recipe for vegetarian scrapple from Chef Al Paris of the Public House Restaurant. 2 slices Ezekiel 4:9 or Alvarado Street 100 percent whole grain bread 2 tablespoons water 1 tablespoon arrowroot 1 tablespoon organic onion, chopped 1 tablespoon nutritional yeast 1-2 tablespoons organic baby spinach, chopped (can substitute asparagus, zucchini or broccoli)
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
March 17, 2011 | By Jim Romanoff, Associated Press
This recipe for stout-braised chicken thighs is perfect for St. Patrick's Day.   Stout-Braised Chicken Thighs Makes 4 servings 1/4 cup plus 3 tablespoons all-purpose flour, divided 1/2 teaspoon salt, more to taste 1/2 teaspoon ground black pepper, plus more to taste 11/4 pounds boneless, skinless chicken thighs, trimmed of ...
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)
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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...
FOOD
January 17, 2013 | By Bonnie S. Benwick, Washington Post
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side.   Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
FOOD
January 10, 2013 | By J.M. Hirsch, Associated Press
If you think you've done nearly everything a cook can do with boneless, skinless chicken breasts, it's time to talk turkey. Turkey tenderloin turns out to be a convenient, delicious, and healthful alternative.   Chopped Smoky Turkey Burgers With Manchego Makes 4 servings 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon mustard powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground black pepper Pinch kosher salt 11/4 pounds turkey tenderloin, cut into large chunks 2 ounces prosciutto 4 hamburger buns 4 ounces manchego cheese 1. Heat a grill to medium.
FOOD
October 4, 2012 | By Alison Ladman, Associated Press
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions,    cut into wedges 2 medium zucchini,    diced 2 medium summer    squash, diced 4 large carrots,    peeled and diced 2 medium potatoes,    peeled and diced 2 tablespoons vegeta-    ble or canola oil Salt and ground black    pepper 1/2 teaspoon ground    cumin 1 quart low-sodium    chicken or vegeta-    ble broth Sour cream or yogurt,    to serve Chopped fresh cilant-    ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.
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