April 11, 2013
Makes 4 cups of chicken salad or 6 sandwiches For the chicken salad: 1 whole chicken, approximately 3 pounds Diamond Crystal kosher salt 4 scallions, finely chopped 3 stalks celery, finely chopped 1 cup mayonnaise Freshly ground black pepper For the sandwich: Schmaltz 12 slices challah Gribenes Cucumber pickles Pickled cherry peppers 1. Make the chicken salad:...
April 17, 2008 |
Certain chicken salads get stuck in your head. I have a vivid memory of a classic chicken salad, made with mayonnaise and laced with tarragon at a fancy takeout shop in Washington, which sold for $7.99 a pound in 1983. I remember watching my friend, a busy professional woman, buy it often because she had no time to make dinner when she got home. I envied her life, and her abandon at buying what at the time I considered a very expensive food item. Would I ever be sufficiently busy and worldly to be able to justify buying expensive chicken salad?
September 27, 2012
Company description: Grilled chicken, hearth-roasted apples, candied pistachios, dried cranberries, feta, mixed greens and caramel vinaigrette. Chain: Cosi. Calories: 515, with 26 grams of fat, 27 grams of protein and 597 mgs of salt. Location: 833 Chestnut St. Order time: A few minutes. Price: $7.99. Review: It takes a lot to get the Chain Gang to not order a Cosi thin crust flatbread pizza. But we always like to try their specials, too, and the Autumn Apple Chicken Salad is a winner.
August 12, 1992 |
On hot summer days, one of my favorite lunch or supper dishes is a cool chicken salad. I don't mean the mayonnaise-dressed chicken salad that many of us grew up with. Instead, I mix chicken with rice, beans or a combination of both, and dress the salad with vinaigrette. This kind of salad contributes healthful grains and fiber-rich beans to my diet in an enticing way. Light yet satisfying, these salads enable me to have a main course ready with little time or effort. Generally I mix each cup of diced chicken with 1 to 1 1/2 cups cooked rice or beans.
December 3, 1989 |
"Extras" on our food, and especially on our sandwiches, are an integral part of American eating habits. We use lots of condiments and seasonings to jazz up a meal, including salt, pickles, mustard, mayonnaise and steak sauce. But no matter how casually these spices and relishes are used, the person trying to trying to watch his or her weight, or lower fat or sodium intake, should take a second look at condiments. Ironically, even people who are trying to eat more nutritiously often overlook the problem of condiments.
July 24, 1987 |
Strolling along Second Street just north of Arch, you pass so many restaurant-supply stores that you begin to get hungry. Even the oppressive heat and humidity of the last week couldn't melt the pangs generated by the neighborhood. So when I passed Elfreth's Alley and caught sight of a cute luncheon-type place across from Fireman's Hall, I had to stop. This tiny eatery - Elfreth's Cafe - proved to be a pleasant spot with honest and wholesome food at very affordable prices. Its white-washed interior exudes cleanliness without seeming sterile.
August 23, 2007
Gourmet redux We were sad to see Andros Gourmet Foods decamp from the Reading Terminal Market. But its replacement, Everyday Gourmet, is more than filling its shoes, offering prepared foods that have the robust flavor that Whole Foods often fails to deliver. Chicken salad with pistachios and citrus vinaigrette, and a colorful sweet potato salad with cilantro and maple vinaigrette are two winners. And the root-beer-glazed pork chop survives rewarming. But a vegetarian special, shown here, has the panache - a stack of hearty, herb-roasted squash, eggplant and pepper over asiago polenta, a rosemary sprig stuck in its cap.
January 1, 2006 |
What it is: Discounted oven-fresh goodies, including specialty breads, in Upper Merion. What we like about it: Everything sold is baked the day of sale. The daily offerings are overstock that occur, for example, when a customer orders 12 of an item that, for example, has to be baked in batches of 15 and the remaining three are sold in the outlet. Special service: David Leak, store manager, greets his regulars with a trivia question. Those who answer correctly receive a free pastry.
October 20, 1993 |
A recent lunch at the Philadelphia Industrial Corrections Center suggested new vistas in modern penology - prison cuisine as punishment. That's the conclusion based on a sampling of that day's fare - barbecued spare ribs, greens, ravioli in meat sauce, the ever-present white bread and lemonade. Shabby food is one of the reasons the city is privatizing its food service and building a massive food factory. The goal is better quality and reduced cost. Sensitive to the growing non-pork eating population in the prison system, the prison's culinary wizards offered inmates a choice between the ribs and the ravioli.
April 27, 2012 |
There was an Alcatrazlike quality to it, the way it all went down Wednesday in Row 24 of US Airways Flight 1419, as the tiny food cart on my jammed Philadelphia-to-Los Angeles flight rolled up. The snack cart, we had been warned by a flight attendant over the public-address system, might run out of food. This was largely by design, she explained, not stocking enough food for everyone on board. Oh, and what was on the menu - an Italian club wrap, a chicken salad, a fruit-and-cheese offering, snack boxes - would have to be purchased.