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Brussels Sprouts

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FOOD
November 6, 2008
You can find sulfurous, ping-pong-ball-size brussels sprouts just about anytime. But it wasn't until a week or two ago that we started seeing our favorites from fall's new Lancaster County crop back in the markets - tight, heaping-teaspoon-size fellas that are reliably superior in flavor and texture. Slice them in half (lengthwise), brown them in butter, douse with sherry vinegar and a bit of olive oil and behold the brussels sprout at its finest - caramelized, sweet and nutty. - Rick Nichols A clever bird The tail of this sweet little songbird is a bottle opener, while its underbelly is ridged to handle twist-off tops.
NEWS
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.
FOOD
November 13, 2003 | By Craig LaBan INQUIRER RESTAURANT CRITIC
So many small children pass through tiny Bacchus Market in Fitler Square that owner Tracey Wolfson has become something of an expert on feeding Brussels sprouts to kids. Her principal strategy is not to lie, per se, but simply to communicate another version of the truth: "Just tell them sprouts are 'baby cabbages.' " I know more than a few grown-ups who could benefit from rethinking their view of Brussels sprouts, too. But who can blame anyone who was traumatized early on by a bowl of those infamously odoriferous golf balls overcooked to a dull green and ripe with sulfur?
NEWS
July 16, 1989 | By Bill Bryson, Special to The Inquirer
Belgium's largest city is famous for three things: as the capital of the Common Market, as the headquarters of NATO and as possibly the dullest city in Europe, if not the world. That reputation is grossly unfair, though it is easy to see how it arose. Brussels, inescapably, is a city of gray offices and faceless office workers, the briefcase capital of Europe. Apart from the thousands of Eurocrats attached to the European Economic Community, and the batteries of officials required by NATO and the various diplomatic corps, there are the staffs of the more than 1,000 multinational companies with their European bases in the city.
NEWS
May 31, 2013
MARK BITTMAN's new book, VB6, includes a 28-day, meal-by-meal plan to keep daily food choices fun, varied and nutritious. Here are some options, referencing recipes in the book: BREAKFAST: Hot oatmeal; blueberry smoothie; homemade cold cereal with almond milk; or Scrambled Tofu With Tomatoes. LUNCH: Chickpea Ratatouille and a salad; Creamed Mushrooms on Toast (see recipe); Now-or-Later Vegan Burgers on Daily Salad Bowl; or Vegetable Miso Soup With Squash and Tofu. SNACK: Homemade Tortilla Crisps; Spiked Guacamole; Kale Chips Lacinato; Beet Candy; Tofu Jerky.
FOOD
October 25, 2007 | By Carol Mighton Haddix, McCLATCHY-TRIBUNE NEWS SERVICE
Pork roast is a fall favorite. But it takes time, which relegates it to weekend cooking. The next best option on a weeknight is a smaller lean pork tenderloin that takes a fraction of the time to cook. Brussels sprouts, a fine fall choice, can be finished in the same skillet used to sear the meat. Serve with fried polenta and a salad of shredded carrot and dried cranberries. Pork Tenderloin With Brussels Sprouts (Makes 4 servings) 1. In heavy medium skillet, cook bacon on medium-high until crispy, about 5 minutes.
FOOD
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.
FOOD
February 21, 1996 | by Maria Gallagher,Daily News Food Editor
The challenge: making meatless meals during Lent. One helpful resource: "Lean Italian Meatless Meals" by Anne Casale (Fawcett Columbine, $18.50). This sequel to Casale's "Lean Italian Cooking" contains 130 recipes that tend toward low-fat, high-fiber, low-sodium and low-cholesterol. The ingredients are familiar and easily found in the supermarket; the preparations are not at all difficult. If someone in your house won't eat fish and you can't bear the sight of another pizza, try Casale's Veggie Burgers, which are easily made if you have a food processor.
FOOD
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.
FOOD
November 17, 2011 | By Amanda Gold, SAN FRANCISCO CHRONICLE
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)...
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ARTICLES BY DATE
FOOD
January 30, 2015 | By Virginia A. Smith, Inquirer Staff Writer
Years before anyone cared about kale and way before Brussels sprouts went viral, Tozer Seeds, the largest family-owned vegetable-breeding company in England, started playing around with the idea of producing a hybrid combination of the two. Called Flower Sprouts, they debuted in 2010 at a single department store, Marks & Spencer in London. By late 2014, the market had spread elsewhere in the U.K., Scandinavia and Europe, where sprouts' popularity dwarfs kale's. Now the American version from Tozer - under the brand name Kalettes, to cash in on our continuing obsession with all things kale - is available at Whole Foods, Trader Joe's, and other select supermarkets.
FOOD
August 29, 2014 | By Elisa Ludwig, For The Inquirer
If it smells kind of scorched around here, it's probably not the errant crumbs in your toaster oven. More likely it's the wafting scent of all the fire-scarred foods coming out of local restaurants: Charred salad greens, charred squids and octopi, charred slices of bread with charred vegetable spreads. And there's no escaping the avalanche of charred brussels sprouts. "The trend we're seeing is open-flame cooking. Whether it's wood-burning ovens, charcoal grills, wood-burning grills, or simple gas ranges, cooks are really experimenting with fire," says Greg Vernick of Vernick Food & Drink.
NEWS
November 28, 2013 | By Edward Colimore, Inquirer Staff Writer
The gleaners have been busy. Even as the temperature has been dropping this fall, an army of volunteers has traveled by bus to more than 30 New Jersey farms, then fanned out into fields to harvest squash, apples, brussels sprouts, leeks, cabbage, and broccoli. The group will bring in more than one million pounds of produce this year as part of the Farmers Against Hunger program, which distributes the food to churches, food banks, pantries, and kitchens to help the needy in New Jersey.
NEWS
November 22, 2013 | BY LAUREN McCUTCHEON, Daily News Staff Writer mccutch@phillynews.com, 215-854-5991
ONE WEEK from today, for the first time in 125 years and for the only time for the next 77,798 years, the first night of Hanukkah and the only night of Thanksgiving collide. Call it coincidence. Call it festively fluky. Call it "Thanksgivukkah. " To fans of both holidays, the rare occasion is a big deal. To honor the calendar concurrence, a 9-year-old New Yorker invented an instantly popular turkey menorah, a "menurkey. " Homemade music-video makers have flooded YouTube with mash-up raps and Thanksgivukkah folk tunes.
NEWS
November 18, 2013 | By Gloria Hochman, For The Inquirer
Same-sex marriage is now legal in 14 states and Washington D.C. An estimated six million children are being raised by gay or lesbian parents. More than twenty million are growing up with a single mother or father. According to the 2010 U.S. Census, the traditional nuclear family - mom, dad, children - accounts for only 20 percent of households. This is the first in an occasional series of stories about the new modern family, one that may be living next door to you. On Sept.
NEWS
June 21, 2013 | By Steve and Mia
Q: I RECENTLY decided to start dating women instead of men. The woman I'm involved with works with me and she's a known lesbian. She's been out for years. I'm still becoming comfortable identifying myself this way. At home, everything's fine, but when we are out, I feel uncomfortable holding hands. It feels like everyone is staring at us. A few times she has reached for me and I just turned away. I know this must hurt her feelings, and I hate myself for feeling embarrassed. Help!
NEWS
May 31, 2013
MARK BITTMAN's new book, VB6, includes a 28-day, meal-by-meal plan to keep daily food choices fun, varied and nutritious. Here are some options, referencing recipes in the book: BREAKFAST: Hot oatmeal; blueberry smoothie; homemade cold cereal with almond milk; or Scrambled Tofu With Tomatoes. LUNCH: Chickpea Ratatouille and a salad; Creamed Mushrooms on Toast (see recipe); Now-or-Later Vegan Burgers on Daily Salad Bowl; or Vegetable Miso Soup With Squash and Tofu. SNACK: Homemade Tortilla Crisps; Spiked Guacamole; Kale Chips Lacinato; Beet Candy; Tofu Jerky.
NEWS
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.
FOOD
January 4, 2013 | By Ashley Primis, For The Inquirer
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.
ENTERTAINMENT
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.
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