January 1, 2009 | By Jill Wendholt Silva, KANSAS CITY STAR
This was the year of the potato. In the wake of rising food prices around the world, the United Nations proclaimed the spud one super-nutritious value. To hammer the point home, the U.S. Potato Board has begun the "Potatoes: Goodness Unearthed" campaign to remind consumers that despite the contempt of the Atkins era for the starchy vegetable, a medium spud has only 110 calories, is naturally fat-free, high in vitamin C and - when eaten with the skin on - packs more potassium than a banana.
November 1, 2007
Makes 8 to 10 servings 1. A day ahead, put the ribs in a large pan. Add the wine, vinegar, carrots, onions, garlic, fenugreek, pepper and parsley. Turn ribs to coat; marinate 24 hours, turning once. 2. Eight hours before serving, heat oil to cover in an ovenproof skillet. Drain the ribs (reserving marinade), pat dry, season liberally with kosher salt. Sear in oil to brown. 3. Remove ribs from pan. Strain and add the vegetables and aromatics from the marinade; caramelize slowly on low heat (up to 1/2 hour)
September 6, 2007 | byline w
Pack five types of items in your kids' lunch boxes to keep them happy and healthy, according to Mara Fleishman of Whole Foods Market. 1. A sandwich, or something with protein: Organic almond butter and mixed-berry fruit spread on raisin bread. Organic crunchy peanut-butter-and-banana wheels rolled up on lavash (flatbread). Tuna or egg salad rolled in lavash with lettuce leaves. Raw veggies tossed with a favorite salad dressing in a pita pocket. Line pocket with lettuce to avoid sogginess.
March 28, 2007 | Daily News Wire Services
Chelsea, the two-time defending Premier League champion, banned three fans after they were caught throwing celery during the club's FA Cup replay win at Tottenham on March 19, the team's Web site said yesterday. Chelsea fans have been singing a sexually explicit song about celery and throwing the vegetable among themselves for about 20 years, but the club warned fans that throwing celery could result in a ban. The initial warning came after referee's match reports mentioned airborne celery at game.
October 11, 2001 | By Beth Wharton Smith
Several times in our lives, we must delve deep into dusty piles of yellowed paper, strange bric-a-brac, and the accumulated junk of our past. Such excavations are necessary when we move, when someone we love dies, and when we are planning that periodic self-flagellation known as a yard sale. Thankfully, I have not moved in 16 years. After my father's death, I did have to help clean out his house, which was an emotional and physical challenge. But this time, I am bringing the task upon myself.
August 30, 2000 | by Lynn Hoffman, For the Daily News
It happens a lot, especially if there's only one wine drinker in the house. At the end of the evening, you're looking at a half-full bottle of wine. You hate to see it go to waste, but you don't want you to be wasted either. There are ways to preserve the wine, but there are also some adventurous uses in the kitchen. Reduction sauces are made by cooking the water out of some liquid, reducing its volume and concentrating its flavor. A red wine reduction sauce can be used straight up or it can be added to pan juices from a roast.
April 2, 2000 | By John V.R. Bull, INQUIRER STAFF WRITER
Excellent cuisine with an Argentine flourish presented in a tiny basement dining room gives Cafe con Leche a panache few restaurants can match. At first blush, it might seem that Cafe con Leche (Spanish for "coffee with milk," or the more familiar cafe au lait in French) has everything against it. The tiny Newtown restaurant has been hidden the last 21/2 years in the basement of an old State Street building. You may enter from the street by climbing two steep flights of stairs or from the rear municipal parking lot, next to Isaac Newton's restaurant, where you must carefully climb down four broken slate steps with a rickety banister to a little foyer with tables for eight customers.
February 27, 2000 | By Aliza Green, FOR THE INQUIRER
I'd like to introduce you to one of my all-time favorite vegetables: fennel, a.k.a. sweet anise, Florence fennel, finocchio. If you've never cooked fennel or crunched on a mouth-tingling wedge of raw fennel, now is the time to start. This superb vegetable has a cleansing, light licorice flavor and a crisp, biting texture. Fennel seeds are considered so cleansing to the palate that people in India chew them instead of an after-dinner mint. Its flavor is similar to anise, though lighter and less persistent, becoming even more delicate and elusive when cooked.
January 24, 1999 | By Cathy Thomas, FOR THE INQUIRER
Fresh fennel can be a cooking conundrum. Sometimes the supermarkets label it "anise" or "sweet anise. " But it's not. Sometimes, because of its feathery, dark green tops, folks think it's dill. But it's not. No wonder fennel rookies are confused. Often hiding between the leeks and the cabbage, it's the green-tinged-but-almost-white bulb with celerylike stalks sprouting at the top. The stalks are adorned with delicate, fernlike, dark green leaves. It may look a little wacky, but once you've eaten fennel and savored its gentle sweet flavor, reminiscent of mild licorice, you'll never be misled by erroneous labels again.
March 19, 1997 | By Roy H. Campbell, INQUIRER FASHION WRITER
What's cooking in men's spring fashion? In a word: Color. We decided to give the owners and chefs in a few of the city's most fashionable restaurants a chance to demonstrate the trendiest new looks. Many guys find it difficult to digest anything brighter than say, navy blue. But this season brings an appetizing way for men to display their bright side. The trick is to use color as an accent in much the same way that a chef might enhance the appeal of a special dish with a raspberry glaze or a slice of kiwifruit.
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