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FOOD
April 29, 2016
Makes 16 biscuits with strawberry topping For the topping: 2 pints strawberries 1 tablespoon sugar 8 ounces vanilla yogurt For the biscuits: 11/2 cups flour 1/4 teaspoon salt 4 teaspoons sugar 2 teaspoons baking powder 6 tablespoons cold butter 3/4 cup whole milk 1. Preheat the oven to 400 degrees F. 2. Wash, hull, and slice the strawberries. Place them in a bowl and sprinkle with the sugar. Set aside. 3. Stir together flour, salt, sugar, and baking powder in a large bowl.
FOOD
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.
FOOD
April 22, 2016
Makes 4 servings 2 cups spinach 11/2 cups flat leaf parsley 1/2 cup celery leaves 4 medium-size Idaho potatoes 3/8 cup matzo meal, plus 1/2 cup more for dusting 1 egg 1 tablespoon Kosher salt, plus 1/4 cup for salting the water 1/4 cup olive oil 4 tablespoons butter 1 teaspoon ground black pepper Juice   of 1/2 a lemon 1/2 cup grated raclette cheese, or Gruyere if raclette is unavailable ...
FOOD
April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.
FOOD
March 25, 2016
Yields two cakes; serves 24 Butter for greasing pan 2 packages active dry yeast 1 cup plus 1 tablespoon sugar ¾ cup warm water (110 to 115 ºF) 8 to 9 cups unbleached all-purpose flour 1½ cups milk 1 cup unsalted butter ¾ cup golden raisins ¼ cup rum 6 large eggs 2 large egg yolks 2 teaspoons vanilla extract 1 teaspoon salt 1 teaspoon ground cardamom 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 large egg whites 1 tablespoon water Topping 4 tablespoons unsalted butter, at room temperature 1/3 cup packed light brown sugar 1 teaspoon ground cinnamon ½ cup slivered almonds ½ cup unbleached all-purpose flour Glaze 2 large egg whites 1½ cups sifted confectioners' sugar ½ teaspoon fresh lemon juice 1.    Lightly butter two 10-inch tube pans.
FOOD
February 26, 2016
Makes 2-4 servings 1/2 pound sunchokes 1/2 teaspoon freshly squeezed lemon juice Kosher salt 1 large leek 1 tablespoon unsalted butter 2 ounces bacon, finely diced 1 tablespoon chopped fresh flat-leaf parsley leaves 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon Dijon mustard 1 large egg, beaten 1 tablespoon extra-virgin olive oil 4 poached eggs 1. Peel the sunchokes and cut them into...
FOOD
February 26, 2016
Makes 6 servings 1/2 cup unsalted butter 1 large rutabaga, peeled and cut into 3/8 inch dice (7 cups) 1/3 cup thyme leaves 1 cup finely grated parmesan 2 cloves garlic, crushed Scant 5 tablespoons capers, coarsely chopped 3 small yellow bell peppers 3 small red bell peppers 2 teaspoons olive oil 6-ounce chevre log, broken into 3/8 inch pieces 1/3 cup flat-leaf parsley leaves, coarsely chopped ...
FOOD
February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
FOOD
January 15, 2016 | By Samantha Melamed, Staff Writer
As darkness crept over East Falls on a recent night, Meagan Benz and Shannon Roche arrived at their subleased commissary kitchen and unfolded a sprawling order list: oversize corn muffins, rich brownies, chewy peanut butter cookies, zucchini bread, chip-wiches, and "banana split" cupcakes, made of banana cake topped with frosting, chocolate drizzle, sprinkles, and a maraschino cherry. All of this was conjured without a trace of butter, eggs, or cream. Benz and Roche's wares, produced under the name Crust Vegan Bakery and sold at eateries like Joe Coffee and HipCityVeg, are entirely plant-based.
ENTERTAINMENT
January 13, 2016 | Lauren McCutcheon, Staff Writer
The long: Pre-kids, parents vow they'll never subject their young (or themselves) to made-for-kids' music. Only Bowie, Beethoven, and Beyoncé for their brood. When reality intervenes, World Café Live's decade-running, Saturday morning mini-concerts offer a chill compromise. The short: "If You're Happy and You Know It," just better. The demo: Ages 2 through 5. Siblings welcome. Babies free. How long: About an hour. The setup: Sunny, street-level bar with small stage and dance area, tables, chairs and banquettes.
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