November 21, 2007 |
The first American Thanksgiving ended up starting more than one national tradition. There came to be, of course, the annual Thanksgiving feast and holiday. But it also could be credited with starting our tradition of "potluck" and "bring-a-dish" dinners. When the English settlers (mostly Pilgrims) invited the Wampanoag Indian chief and his "family" to join in celebrating the newcomers' first harvest of largely foreign foods on foreign soil they had crossed an ocean to possess, they hadn't factored in the American Indian philosophy that all men are brothers.
November 27, 1994 |
Wild rice is not as wild as it once was, and it is really not rice. So, how did it get its name? One theory is that when 17th-century French explorers first encountered the grain in North America, they called it folle avoine, or "crazy oats. " The term wild rice may have come into use later because of the grain's similarity to common rice. Wild rice is self-propagating in the lakes and rivers in the northern Great Lakes region. Today, most of the wild rice found in our markets is cultivated in man-made paddies in Minnesota and California.
January 6, 2011
Here's a sampling from "Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave. " Hungry Girl Lisa Lillien uses specific brands of processed foods in her recipes but in a way that minimizes their caloric impact. SUPER-CHEESY ALL-AMERICAN BREAKFAST BAKE 2 cups fresh spinach leaves 1/2 cup fat-free liquid egg substitute 1 wedge The Laughing Cow Light Original Swiss cheese 1 slice fat-free American cheese 1 slice extra-lean turkey bacon Salt and pepper to taste Nonstick cooking spray Preheat oven to 375 degrees.
October 1, 2009 |
Asked to create recipes to tempt young palates, Rachael Ray came up with a lasagna bake she described as "a dream, rich, simple and delish. " It's easy to make and is loaded with 3 pounds of spinach and chard. 4 tablespoons ( 1/2stick) butter 4 tablespoons all-purpose flour 3 cups milk Salt and ground black pepper, totaste Ground nutmeg, to taste 1 1/2 cups grated Parmigiano- Reggiano, divided 2 tablespoons extra-virgin olive oil 1 garlic clove, cracked 1 bunch green chard, stems removed and leaves roughlychopped 2 pounds spinach, tough stems removed and leaves roughlychopped 12-ounce box no-boil lasagna noodles Heat the oven to 375 degrees.
March 20, 2008
Here are a few recipes from World Cafe Live Chef Matthew Babbage. The spicy chicken dish was served for a Todd Rundgren show, while the bisque went down easy when the Subdudes were in town. When Canadian Dancehall Queen Simone performed here, smoked turkey wings and collard greens were on the menu. ROCKIN' CHILI PEPPER CHICKEN WITH PEANUT SAUCE One 2 1/2-3 pound chicken, backbone removed and wing tips cut off 1 cup chili oil with ground red pepper (recipe below)
February 28, 2014 |
Everyone has cravings. But what the Zitelman sisters have - well, that might be better described as an addiction. Their substance of choice? Tahini, the roasted sesame butter that, they insist, is so much more than an ingredient in hummus or a drizzle for shawarma. They spread it on toast, whisk it into salad dressing, and substitute it for oil in baked goods. And, over the last eight months, they've made tahini their business, as co-owners of the sesame-powered start-up Soom Foods.
January 27, 1999 |
You could say that getting things done is the marrow of Alfonso Contrisciani's soul. He's up each weekday before the sun checks in and his workday doesn't quit until 10 p.m. Sometimes (that really means most times) even later. All of this is simply routine to him. But that's because he's an executive chef and the father of three young children, with a fourth on the way. "I have to get the kids off to school by 7, my wife, Josee, is an emergency room nurse, and then I get in here at about 9 or 9:30.
December 19, 2001 |
When Francis Trzeciak was growing up in Metz, a midsize city in the Alsace-Lorraine region of northeastern France, Christmas Eve meant waiting for P?re No?l, the benevolent bearer of gifts, while worrying that his ill-tempered alter ego, P?re Fouettard, might show up instead to deliver a spanking. Trzeciak, the 39-year-old chef-owner of the Birchrunville Store Cafe in Birchrunville, Chester County, has vivid recollections of the holiday foods of his childhood: sparkling pear and apple ciders, icy oysters, crisp-skinned roasted ducks, and tiny cappelletti pasta filled with ground chicken, nutmeg, eggs and Parmesan cheese.
May 11, 2012 |
IN THE FOOD business, there's not much that's trendier than a food truck. Maybe gluten-free pastry. Or garlic scapes. Or waiters with mustaches. That's about it. Breakfast through dinner, mobile culinary units have in recent years multiplied nationwide. In our town, the campuses of Temple, Drexel and Penn have long been home to falafel, kielbasa and soul-food vendors. Today, they also host trucks and carts serving gourmet grilled cheeses, breakfast tacos, pork bulgogi and vegan banh mi. Last year, LOVE Park became a temporary residence to a mess of mostly newbie trucks proffering wood-grilled pizza, custom burgers, Trinidadian doubles, single-origin coffee, red velvet cupcakes and "Iron Chef"-approved tacos.
October 7, 2013 |
In the shadow of City Hall and the company of 900 fellow dinner guests, Caleb Karlen, 11, sampled the Waltham butternut squash caponata. "Delicious," the sixth grader at Penn Alexander said as he went back for a second forkful at "70x7 The Meal act XXXIV". Caleb, whose mother, Ann, is executive director of Fair Food, is no stranger to heirloom produce. He not only kept up with conversation about food access and healthy eating, he taught fellow diners a few things. The meal, commissioned by the Mural Arts Program to kick off its 30th anniversary, ends the "What We Sow" project, launched in June with the goal of provoking conversations about the politics of food production and healthy eating.