November 11, 2013 |
TEL AVIV - Mayor Nutter says he has learned some lessons. His commerce chief thinks he has some fish on the line. Business owners traveling with Philadelphia officials on this two-nation marketing tour say their expectations have been more than met. That is the synopsis of the self-graded report card for some of the principals participating in the mayor's 10-day trade trip which started in London before flying on to this city Thursday. With the trip not to end until Monday, the general consensus among participants is two thumbs up. Certainly that is the feeling of Bob Moul, president of the software company Artisan Mobile, who traveled on the London leg of the trip in part as an ambassador for the city and a deal maker for his own firm.
September 13, 2013
Company description: "Maine lobster meat and a blend of four gourmet cheeses melted between grilled sourdough. " Chain: Red Lobster Location: 425 W. DeKalb Pike, King of Prussia Nutrition information: 1,040 calories with 59 grams of fat and 1,570 milligrams sodium Order time: 10 minutes Price: $8.99 with fries Review: This longtime Maine lobster-roll addict got overexcited by Red Lobster's website photo of its new Lobster Lovers'...
September 6, 2013 |
School lunch . The words evoke mental images of water-bloated frozen pizza, sugary fruit-flavored beverages, irradiated meat slabs, and plastic-wrapped lunch "kits. " For most parents, the prospect is downright horrifying, and perhaps especially so when said parents are culinary professionals. It's not just the gastronomic atrocities involved but the industrial-grade ingredients that give chefs pause. "When I think of my son eating lunch at school, I have a lot of concerns about where the food comes from and who's making it," says Joe Cicala of Le Virtu in South Philly.
July 19, 2013 |
Almost six years ago, longtime registered dietitian Mary Ann Moylan traded her job at Lehigh Valley Hospital for what might strike some as a strange choice. She'd be doing the same counseling, educating, and advocating for smart food choices, but inside the Giant Super Food Store in Willow Grove, an hour's commute from her Allentown home. "This is where we should be, on the preventive side, helping people stay healthy," Moylan says, "instead of getting them to eat healthy after they get sick.
July 5, 2013 |
It was one of the first pasta dinners I made after my sister and brother-in-law announced they were going vegan. We were in their kitchen in southern Maine, where I spent last year helping them with their homestead, and I was making a sauce from the best of the early summer produce, right from the huge garden outside. It was based on the classic French side dish of braised lettuce and peas, but I turned it Italian by tossing it with curly pasta and a touch of mint. As it neared readiness, I needed to make ask them to make one - OK, two - little exceptions to their diet in service of the dish and its integrity.
June 27, 2013 |
Juicy peaches, fragrant tart berries, soft and silky melon - with such wonderful summer offerings, why not abandon the Fourth of July burger tradition and give these seasonal stars a chance to really shine - in savory dishes. While a simple fruit crisp is a sound strategy for showcasing these bright flavors, summer fruit rises to another level when paired with savory ingredients. From classic prosciutto and melon to a modern take on tacos with pineapple salsa, fruit lends a delicate sweet contrast to salty or spicy, enhancing both, while adding color and pizzazz.
June 20, 2013
THIS IS Carol Purfield's easy way to feed a crowd. She often serves this with homemade brioche rolls, but any kind of good "sopping" bread will do. She also saves the leftover stock to make black-bean soup later in the week. PULLED PORK IN A CROCK-POT 1 pork shoulder (8 to 12 pounds) 7 garlic cloves Dry rub mix: 2 tablespoons each of chili powder, salt, sugar, pepper, garlic powder 2 large onions, sliced 1/2 cup cider vinegar 1/4 cup water Large dash Worcestershire sauce 1 bottle of your favorite barbecue sauce Salt and pepper to taste Make slits all over the pork shoulder; insert garlic cloves.
May 30, 2013
Just when you thought Zombie was gone, it's ba-aack - and stinkier than ever. On an Italian cheese. The Zombie in question is the coveted Double India Black Ale fermented with wild honey from Tired Hands Brewing Co. in Ardmore, a long-gone fall seasonal rated "exceptional" by BeerAdvocate.com. Di Bruno Bros. cheesemonger Richard-Luis Morillo kept a stash, however, and has been washing buffalo's milk Taleggios called Quadrello di Bufala to extraordinary effect. Washing already finished cheeses in beer brine is a growing trend that adds extra flavor dimensions.
May 17, 2013 |
Over the last 15 years, restaurants and chefs have gotten most of the credit for the blossoming of Philadelphia's vibrant food scene. But for local home cooks, no single institution has had a greater impact on boosting the quality of the city's ingredients - and in particular, its cheese boards - than Di Bruno Bros. The Di Bruno's at 930 S. 9th St. has been a jam-packed, 900-square-foot nook of cheese-and-salami bliss since 1939, a gem of South Philly authenticity that remains one of the priceless beating hearts of the Italian Market.
May 17, 2013 |
To me, May will always be goat cheese weather. Walk into any cheese shop, and it's a petting zoo of pretty goodies: goat cheeses wrapped in leaves, rolled in flowers, molded into balls and bells. It's worth a stroll through Reading Terminal Market or your favorite cheese shop just to check out the Loire Valley bling - the most-prized French goat cheeses appear in spring, just after new pastures have been grazed. One of the best ways to celebrate this bounty is to assemble a seasonal goat cheese board.