May 17, 2013
Editor's note: Here's a recipe from the new cookbook Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking , with Rich Landau's commentary.Reprinted by permission of the publisher, The Experiment. Available wherever books are sold in July 2013. BRUSSELS SPROUTS were one of my personal challenges when we opened Vedge; I was never very fond of them. But as we prepared to open a vegetable restaurant, I vowed to prepare any vegetable, even ones I didn't like very much, in ways everyone could enjoy.
January 4, 2013 |
Just out of college and giving the entertainment business a go, Aaron Matzkin, owner of Center City's Rotisseur, found himself starring in a familiar L.A. story. He needed affordable food, and fast - but wasn't willing to sacrifice taste or his health. The answer? "I ate a lot of rotisserie chicken," Matzkin said. "It's everywhere in L.A. It's part of the fast-food culture. " On jaunts back home to Philly, searches for his beloved diet staple were fruitless. "All Philly had was supermarket chicken.
February 9, 2012
IT'S ALWAYS the same old story: Boy meets girl... or else girl meets boy... or girl... or boy meets boy... Anyway, the part that's the same is that two people come together from divergent worlds and try to turn those two worlds into one. Whether they hit it off depends on a lot of factors, and one of the biggest - and hardest to ignore - is food. All of us have foods we like or dislike, of course, but when one would-be lover is a vegetarian or vegan, and the other isn't, the issue is much more pronounced.
January 12, 2012 |
Growing up in a meat-and-potatoes Midwestern family, my familiarity with greens was limited mainly to lettuce, spinach, and brussels sprouts, and those tiny cabbages became fodder for long-running dinner feuds with my father. Many a night, he'd order me to sit and finish the bitter, mushy, boiled knobs that I despised. Usually, my mother would rescue me by stealthily swiping most of the sprouts off my plate and making me eat only the remaining few. That was before I (or my mother)
January 5, 2012
The owners of American Sardine Bar are trying to keep the bar focused on beer, but the small menu of sandwiches that chef Scott Schroeder has created already dominates the idle chat. There's a fried P.B.&J. ($5) that has a Frosted Flake crust, and the Krab Kake ($8) on a soft, buttered roll, in which crab stick (hence the "K") is formed into a crisped, burger-shaped patty. Don't skimp on the sides - the roasted Brussels sprouts are kicked up with oyster sauce and pickled Thai bird chiles.
January 5, 2012 |
YOU MAY HAVE READ Tuesday that Philadelphia's first lady, Lisa Nutter, and first daughter Olivia Nutter were to receive flowers from Councilwoman Marian Tasco at Mayor Nutter 's inauguration Monday at the Academy of Music but that someone had forgotten to order them. On Tuesday, Council staffers called Ten Pennies Florist (1921 S. Broad) to ask that arrangements be sent to the Nutter ladies at the family's Wynnefield home. We're told the arrangements consisted of calla lilies, roses and hydrangeas.
November 17, 2011 |
Replace tomatoes with butternut squash for an autumnal panzanella salad, a vegetarian main sure to please omnivores. Autumn Panzanella Salad With Lemon-Brown Butter Vinaigrette Makes 4 servings 4 cups day-old Italian bread, in 1-inch cubes 7 tablespoons olive oil Kosher salt and ground black pepper 1 pound butternut squash (precut to save time, cut into 3/4-inch pieces)...
October 21, 2010
October comfort That snap of fall sent Christian Gatti, chef/co-owner of the BYOB Avril in Bala Cynwyd, to his roasting pans. One of the hearty results is braised brisket with gnocchi stroganoff, a twist on a classic comfort dish. He braises the brisket for three hours with carrots, celery, and spices, caramelized pearl onions, Brussels sprouts, and several kinds of mushrooms. To make the sauce, he adds Dijon mustard, sour cream, rosemary, the braising demiglace, and a splash of cream.
February 14, 2010 |
The other Vetri could be found at his usual post one afternoon last week, hand-trimming the brussels sprouts, his thick-templed Marty Scorsese glasses and the gold chain at the throat hinting at a previous life - another era. Sal Vetri is 73 now, and he would have you believe that he savors the obscurity of this prep-kitchen counter at Vetri, the northern Italian gem that has won such acclaim for his son, Marc, the chef. But it is really just a smaller stage here at 13th and Spruce, albeit a more anonymous one, for a man who until he sold them 10 years ago had sizable interests in town - in real estate ("I was an Italian decorator.
April 16, 2009 |
They're gone for the weekend, so I've brushed aside a tear and rushed to the store for a hunk of blue cheese and a bag of onions. In general, those left behind are expected to sorrow over loved ones leaving on a short holiday. But time alone at home is a gift to cooking martyrs. Day in and day out, we considerately do not serve food that our family members dislike or are unable to eat. In my home, this would also include mushrooms, lima beans, brussels sprouts, tofu, beets, very spicy green curry, and breakfast for dinner - all of which I love.