April 22, 2016
Makes 8 servings 1/4 cup butter, melted 1 cup cornmeal 3/4 cup flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1/2 cup grated Cheddar cheese 1. Preheat oven to 350 F. 2. Melt butter in cast-iron pan. 3. Combine cornmeal, flour, sugar, salt, and baking powder in medium mixing bowl. 4. Crack eggs into a larger mixing bowl. Add the milk and the remainder of the butter after greasing the skillet.
April 1, 2016
Makes 4 servings Small bunch of the following herbs, leaves removed from stems and chopped, yielding about two teaspoons each: parsley, dill, celery leaves, mint, arugula, cilantro 1/4 cup toasted pine nuts 1/2 cup whole-milk ricotta Grilled rustic-style bread 1. Pick the leaves from the washed herbs and roughly chop them. 2. Begin crushing the herbs with a mortar and pestle. After 30 seconds to a minute, add the pine nuts and continue mashing until thoroughly mixed.
March 25, 2016 |
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
March 17, 2016
Make 4 servings 2 cups all-purpose flour 1 cup buttermilk 1/2 teaspoon kosher or sea salt 1 teaspoon baking soda 1. Combine and mix dry ingredients in a bowl, then add buttermilk. Using your hands, work the mixture together in the bowl, forming a loose ball, before turning out onto a flour-dusted surface. 2. Lightly knead the dough, being careful not to overwork it, into a circular shape about half an inch thick. 3. Once dough is formed, cut an X across the circle, forming four equal-sized farls, or pieces.
January 7, 2016
Makes 8 servings For the grain-free flour mix: 21/2 cups raw buckwheat flour Generous 2 cups almond flour 93/4 tablespoons finely ground flaxseed meal 11/4 cups potato starch 11/2 cups arrowroot flour For the Banana Bread: Vegetable oil, coconut oil, or butter for greasing the pan 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 2 large eggs 1/2 cup maple syrup ...
December 25, 2015
Just over two years old now, Josh Lawler and Todd Fuller's Farm & Fisherman + Tavern has settled comfortably into is mission to create a neighborhood standby serving sustainably sourced seasonal food in Cherry Hill. It hasn't always been easy in a landscape ruled by less-expensive, more generic chains. But on a recent visit, the personable staff and solid kitchen seemed more in the groove than ever. I washed down one of the area's best burgers (the Industrial) with excellent Jersey brews (Kane Head High IPA; Forgotten Boardwalk's Morro Castle smoked porter)
December 4, 2015 |
Aramark shares closed Wednesday at their highest level since the firm went public two years ago. Shares of the Philadelphia food-service provider gained 2.95 percent, or 98 cents, to close at $33.86, one day after Aramark impressed analysts with increased projections of higher profit margins over the next three years. At its first-ever investor day, Aramark officials explained how they would reduce $3 billion in annual food costs and $6 billion in labor costs to boost the company's profit margin to 7.2 percent from 6.2 percent.
October 31, 2015 |
Each meal served on Bank & Bourbon's rustic wooden tables features pristine place settings with bread plates that do not match. Like, at all. Nonetheless, the china patterns - one with tiny, blue flowers; another trimmed in gold; one with a single red robin at its center - are harmonious. The dishes complement one another in such a way that the tableware in the 18-month-old upscale restaurant at the Loews Hotel looks both traditional and eclectic. "The idea was for people to feel comfortable and cozy," said Jaimi Blackburn, Loews' director of public relations, who also happens to be the person who combs eBay for Bank & Bourbon's funky plates.
March 14, 2015 |
Ilon Silverman holds the slice of bread in both hands, looking down as if he were reading it. He closes his eyes and chews. "There's not a word to describe it," he finally says. A pause. "There's probably many words. " The elusive, nuanced flavor of pain au levain - naturally leavened bread - is the reason Silverman wakes up every day. It is 9 a.m. Wednesday. He has been at the small bakery in Avondale's new natural-foods market since 3:45. Clad in a houndstooth cap and flour-stained apron, Silverman talks almost religiously about his bread, calling it "intoxicating," "zen," and "earthy.
March 6, 2015
IF YOU WORKED at Sacchetti's Bakery, in Ardmore, you learned two things. You learned to duck when Rearo, the hotheaded Italian who owned the business with his brother Tony, headed your way. That S.O.B. had a handshake like a bench vise and a fist like a ball-peen hammer. If he was happy, he'd squeeze your knuckles into mangled pulp; if he was pissed, he'd plant a hard one to your bicep. And you learned it was hard work to bake bread. There were 100-pound sacks of flour to be hoisted into a massive mixer, and heavy metal racks to be rolled into a proofing box where the temperature was a constant 100 degrees and the humidity registered 100 percent.