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Brown Sugar

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ENTERTAINMENT
January 27, 1986 | By Jack Lloyd, Inquirer Staff Writer
Although a frequent flaw in many of the musical productions presented at the Claridge Hotel & Casino during the last couple of years has been careless casting of the star roles, producer Maynard Sloate found the right man for the job with his latest shore show, Bubbling Brown Sugar. Billy Daniels is not only the right man for this mission, he is perfect. Bubbling Brown Sugar wasn't written with Daniels in mind, but it could have been. The musical debuted on Broadway in 1976, and Daniels stepped into the role of John Sage two years later for a highly successful London production.
ENTERTAINMENT
June 26, 1986 | By William B. Collins, Inquirer Theater Critic
The revival of Bubbling Brown Sugar that opened last night at the Walnut Street Theater has the lightly purposeful manner of a show that has done it before and knows exactly how to do it again, maybe a little better. It has been 11 years since audiences at the same theater saw the the first edition of this golden-oldies revue of black pop music. The cast has changed, and the staging has become more sophisticated even if the remnants of the book are still an embarrassment. The great popular success of the musical (two years on Broadway, a year in London)
FOOD
January 27, 1993 | By Leslie Land, FOR THE INQUIRER
Even now when its star should shine brightest, winter squash tends to be a victim of culinary abuse. Here it is, available everywhere in prime condition: inexpensive, flavorful, easy to prepare. It's low in calories and high in healthfulness, loaded with fiber and beta-carotene, the Vitamin A precursor that is currently much in the news for its beneficial qualities. But what happens to this monument of nutritional correctness as soon as it hits the kitchen? Butter and brown sugar!
NEWS
August 7, 1986 | By Douglas J. Keating, Inquirer Staff Writer
The 75-year-old woman behind the musical Bubbling Brown Sugar looks as though she would be more at home in a church than in the nightclubs of 1920s Harlem glorified in the musical, now at the Walnut Street Theater. But actress Rosetta LeNoire knew the nightlife of Harlem well. As a child, she recalled in a recent interview, "we lived at 137th Street and Seventh Avenue, facing the Renaissance Theater. " She pointed to a picture on the wall of her office at the Manhattan-based AMAS Repertory Theater, which she founded 17 years ago. "My godfather, Uncle Bo - there he is over there - there is no place he wouldn't take me. " No ordinary uncle, Uncle Bo was Bill Robinson, the legendary "Bojangles," perhaps the most famous tap-dancer of the century.
LIVING
September 25, 1997 | By W. Speers This article contains material from the Associated Press, Reuters, Los Angeles Times, New York Post, New York Daily News and Washington Post
Three years after Joni Mitchell apparently dissed him in the song "Not to Blame," Jackson Browne is extracting his revenge by branding Mitchell "very embittered" for not getting her due as a musical innovator and a "violent" woman who physically attacked him twice. "She's not really well," says Browne in a Dallas Morning News interview. ". . . She has had deep fallings-out with many people in her life. . . . She's not a happy person, and what she said in that song is absolutely, 100 percent wrong.
FOOD
July 26, 2012 | By J.M. Hirsch, Associated Press
What do you do when you are hankering for blueberry muffins, but don't have a muffin pan handy? Or maybe you just don't feel like cranking up the oven on a hot summer day. You cook them in a skillet, using the muffin batter as you would pancake batter. Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat, and baking powder.
FOOD
November 6, 1991 | by Polly Fisher, Special to the Daily News
Dear Polly: Several years ago, we discovered that if you buy day-old bread (especially whole wheat), freeze it and then thaw it, it tastes like fresh- baked. Doing the same to fresh-baked white bread makes it taste almost like cake! - J.M.K. Dear Polly: When cooking cauliflower, add a little milk (about 1 teaspoonful). It helps to keep the cauliflower white. My toilet gets brownish stains because I have hard water. I flush the toilet, then before the water comes back, I use a steel wool soap pad to scrub the stain away.
FOOD
July 15, 2016
Makes 8 servings For the topping: 1/2 cup all-purpose flour 1/2 cup rolled oats 3 tablespoons light brown sugar 1/2 teaspoon ground cardamom 1/8 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cubed For the filling: 4 cups blueberries 2/3 cup packed light brown sugar 2 tablespoons cornstarch 1/4 teaspoon fine sea salt 1/4 teaspoon finely grated lemon zest 1 tablespoon fresh...
FOOD
April 3, 1991 | by Polly Fisher, Special to the Daily News
Dear Polly: I keep a scented candle in my bathroom. During the evening when I am home, I light it. It makes a pleasant night light and has a lovely scent. I put it out when I retire for the night. - Jean Be absolutely certain the candle is in a safe, fireproof area and can't tip over, drop hot wax on flammable materials or otherwise cause a fire hazard. Dear Polly: For a couple of days now, I have been trying to care for my badly chapped hands. I have to wash them frequently and try to keep hand lotion on them.
FOOD
January 29, 1986 | By SYBIL FINKS, Special to the Daily News
Old myths die hard! The one about not putting bananas in the refrigerated. Though the skins blacken, the insides remain intact. For utmost flavor, bring them to room temperature before eating. Bananas freeze well, so if you're overstocked, it pays to store them that way for future use. They may be mashed with a little lemon juice, and frozen in airtight containers. Once thawed, use in cakes and breads of all sorts, and various desserts. And here are some of them: This gingerbread is moist, delicious, and mildly banana flavored: BANANA GINGERBREAD 2 eggs 1/2 cup sour milk or buttermilk 1/2 cup molasses 1/2 cup brown sugar 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon ginger 1/4 teaspoon salt 1 ripe banana, medium to large, mashed Beat eggs.
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ARTICLES BY DATE
FOOD
July 15, 2016
Makes 8 servings For the topping: 1/2 cup all-purpose flour 1/2 cup rolled oats 3 tablespoons light brown sugar 1/2 teaspoon ground cardamom 1/8 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cubed For the filling: 4 cups blueberries 2/3 cup packed light brown sugar 2 tablespoons cornstarch 1/4 teaspoon fine sea salt 1/4 teaspoon finely grated lemon zest 1 tablespoon fresh...
NEWS
July 3, 2016
Nice As F*#k (Love's Way ***) This week's three-woman supergroup - on the heels of Neko Case, k.d. lang, and Laura Veirs' self-titled album - is Nice As F*#k , the indie trio fronted by Jenny Lewis, with Erika Forster of Au Revoir Simone and Tennessee Thomas of The Like. The band that debuted at a Bernie Sanders campaign rally has surprise-released this nine-song, self-titled debut, complete with an amusingly grandiose bio by Father John Misty. Under the byline "God's favorite evolved male music journalist," he calls the trio "objectively the best all-female band in the last 25 years (like that should even matter, you know, do you describe RADIOHEAD as an 'ALL OPPRESSOR BAND NO YOU DON'T')
FOOD
March 11, 2016
Makes 6 servings 1/4 cup flour Fine sea salt Freshly ground black pepper 21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry 3 tablespoons flavorless oil, such as canola, or more as needed 6 slices thick-cut bacon, cut crosswise into 1-inch pieces 2 tablespoons unsalted butter 4 medium yellow onions, thinly sliced 4 cloves garlic (green germ removed), finely chopped One 12-ounce bottle Belgian, abbey, or brown ale or beer, such as Chimay 11/2 cups no-salt-added beef broth 21/2 tablespoons brown sugar (light or dark)
FOOD
December 17, 2015
Makes 8-10 servings For the topping: 1 cup all-purpose flour 1/4 cup packed brown sugar 1 cup old-fashioned oats 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 8 tablespoons chilled unsalted butter, cut into 8 pieces 1 teaspoon vanilla extract For the filling: 2 to 3 (depending on size) Granny Smith apples, peeled, cored, cut into 1/2-inch chunks 2 to 3 pears, peeled, cored, cut into 1/2-inch chunks 1 cup fresh cranberries 1/4 cup granulated sugar Pinch of fine sea salt 2 teaspoons lemon zest 1 tablespoon all-purpose flour 1. Preheat oven to 375 degrees F. Butter a 9-by-12 Pyrex glass casserole.
FOOD
August 21, 2015
Pie with sweet Jersey blues Vernick Food & Drink's blueberry pie is widely known to be a thing of beauty - and, for a brief moment, you can take it home with you. Vernick's pastry chef, Jennifer Sokoloff, will bake a limited number of pies, with Jersey berries and brown sugar topping, for take-home customers willing to commit to ordering ahead and picking up the dessert on their lunch hour. - Samantha Melamed Vernick Blueberry Pie for Two, $12, order by Aug. 28 at http://vernickblueberrypie.bpt.me and pick up Sept.
NEWS
June 26, 2015 | By Dan DeLuca, Inquirer Music Critic
D'Angelo has a lot of lost time to make up for. The Virginia soul man, who played a sweaty, muscular, unrelenting, nearly two-hour show at the Keswick Theatre on Tuesday, has been more absent than present during his two-decade career. After his debut, Brown Sugar , in 1995, the singer born Michael Eugene Archer struggled with writer's block and took five years to release its follow-up, Voodoo . But that was nothing compared to the layoff - elongated by alcoholism and personal problems - between that classic of sultry, simmering funk and its successor.
SPORTS
July 8, 2013
Tip of the Week   Summer eating Barbecues are a great part of summer. Here are some tips about what to eat and what not to eat: Don't eat . . . ribs. They are one of the worst foods on the menu because they are much higher in fat than they are in protein. If you have a craving for ribs, make them baby back as opposed to spare ribs. Eat . . . grilled or rotisserie chicken (sans skin). This is the best entree because it is loaded with lean protein, which also helps you feel fuller longer so you don't munch on excess calories.
ENTERTAINMENT
February 21, 2013 | BY LARI ROBLING, For the Daily News
"THEY SAY we are all a paycheck away from being homeless, and I had that week when the paycheck didn't come," said February's Top Cook, Andrew Rothstein. That was seven years ago, when he lost his job and his home. Through his own research, Rothstein, 63, found a small house in Sicklerville, N.J., where he now enjoys his kitchen and finds cooking is a way not only to get away from problems, but also to help solve them. "I find you can save a lot of money by price comparison and using coupons," he said.
FOOD
January 10, 2013
Makes 4 servings 2 tablespoons unsalted    butter, plus more    for greasing the    ramekins 2 medium cooking    apples, peeled,             cored, and diced 1 teaspoon pure vanilla    extract 2 teaspoons freshly    squeezed lemon    juice 3 tablespoons light    brown sugar 1/4 teaspoon ground ...
FOOD
December 21, 2012 | By Craig LaBan, Inquirer Restaurant Critic
For most people, the Christmas ham conjures images of a clove-studded spiral of pink and smoky-sweet meat. But in our cure-your-own era of nose-to-tail charcuterie, those who have tackled the project of a "fresh" ham - one that's not been cured, cooked, or smoked - know the holiday centerpiece can be something altogether different. Think more of a traditional roast pork writ large, a majestic 20-pound joint of pig with a band of skin wrapped around its shanks - still scored like a crackly pinecone, but with meat inside that's white and savory with juice.
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