February 24, 1994 |
In just a couple of weeks, it will be cheesecake time again for Conestoga senior swimmer Jeff Graves. Graves, a fifth-place finisher in the 100-yard butterfly at last year's PIAA state championships, said he eats cheesecake at the lunch or dinner before his biggest meets. In the last seven such meets, spanning three years, Graves has not been disappointed. He placed third in the butterfly in a National YMCA meet in December in Princeton, and won a bronze at the state championships last March after indulging in the cake.
December 17, 1997 |
Cheesecake is a triumph of flavor and texture. No wonder it's one of America's favorite holiday desserts. Its just-right creaminess caresses the tongue, creating a luxurious silk scarf of richness on the palate. The cream cheese, sugar, eggs and vanilla balance in perfect harmony. By the wedge or by the sliver, cheesecake is not-too-sweet, not-too-tart dessert perfection. But the taste is only part of the appeal. At holiday time, I'm looking for easy-to-prepare desserts that can be made in advance and frozen.
April 1, 2014 |
It's not the most gastronomically appealing pairing of topics: eel and cheesecake. But fortunately for Barry Kratchman, he has an expertise in both. That has given his Classic Cake wholesale bakery, with 55 employees in North Philadelphia, its first export opportunity. Two weeks ago, 15,150 cheesecakes made at Classic's factory on Sedgley Avenue near Juniata Park set sail from the Port of New York on a container ship bound for South Korea. "Koreans revere Philadelphia cheesecake," said Kratchman, president since acquiring the 30-year-old Classic Cake in 2006.
July 18, 1993 |
"Cheesecake has never been listed as the reason for anyone's demise on a death certificate," says Myra Chanin, known to legions of cheesecake devotees as Mother Wonderful. "Listen, a little cheesecake never hurt anyone, and it's especially good for anyone whose cholesterol level has dipped dangerously low," says the Philadelphia baking maven. "Just think, anyone who eats a little cheesecake every day never has to worry about being too thin. " Chanin's whimsical cheescake pointers aside, there is one immutable fact: Cheesecake remains one of America's most-loved desserts.
September 28, 2014 |
Breaking a bad habit and replacing it with a new, healthier one isn't easy. Ask any habitual dieter, smoker, or prospective exerciser. One reason habits are so hard to change is "they are behaviors that get triggered by a particular situation that doesn't require you to think about them," says Russell Poldrack, a psychology professor at Stanford University who has studied habits and decision-making. "They can also be things that you keep on doing - even if you no longer get the results you used to. " Because of their automatic nature, habits are generally difficult for people to change through willpower alone.
May 19, 2011 |
MONTREAL - In what is tantamount to someone coming forward with information about where Jimmy Hoffa's body is located, seemingly ageless boxing champion Bernard "The Executioner" Hopkins made a startling admission to the Daily News recently: He cheats. With cheesecake. The man who brags - truthfully, he insists - that he hasn't consumed a doughnut or a slice of pizza in 20 years sheepishly confirmed that his iron will and legendary discipline bend just enough for him to occasionally indulge his only guilty pleasure.
December 11, 2008
Beyond the same old cheesecake Tucked in the cheese cases at Claudio's is a lightly bronzed, Bundt-shaped wonder of a "cake" called baked ricotta di bufala. No eggs. No flour. Just a fine-textured ricotta from cow's milk and water buffalo milk, baked with sugar and a hint of lemon. If you've sworn off cheesecake, this elegant dessert will win you back. Kitchen friends For little hands eager to help in the kitchen, these colorful silicone kitchen tools are perfect stocking stuffers for budding chefs.
March 13, 1996 |
Fingers is a place where the diners order Manhattans before dinner. It's a place that makes its own cheesecake, but offers only two bottles on the wine list. It's a place devoid of chrome or leather or fluorescent light. It has a very nice piano bar that features jazz on Friday nights. In short, it's a place that was completely untouched by the Philadelphia restaurant renaissance of the 1970s and '80s. It's also a place that's been doing business at the same downtown Erdenheim location for a couple of decades.
July 13, 1987 |
A lot of what passes for entertainment in Atlantic City, in the big showrooms and tiny revue theaters owes a dept to burlesque, with its sexy jokes, blackouts, tableaus and strip teases masquerading as art. That's certainly the case with Rip Taylor and Carol Lawrence's version of "Sugar Babies," a racey, bawdy and very funny 80-minute edition of the Broadway burlesque revue currently at Harrah's Marina. Though burlesque is made of equal parts of low humor and gratuituous cheesecake, this show is top notch by Atlantic City standards.
January 4, 1991 |
One minute, the waitress was replenishing the bread basket at our table. A moment later, she was on stage, her sure voice soaring in the soprano stratosphere of George Gershwin's "Summertime. " Music is part of the dining experience at Cafe San Remo on Front Street in Queen Village, just as it was when the same address housed Rick's Cabaret/Le Bistro. While Rick's Cabaret was primarily a jazz spot, San Remo mixes jazz, big band, live opera and show tunes, and has a dance floor.