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Chicken

NEWS
November 16, 2012 | BY LARI ROBLING, For the Daily News
  YOU MIGHT THINK memories of home cooking are the foundation for a Top Cook. Bardre Parrish, of the Yorktown section, recalls his mother's nose for a good meal. "My mom would always take me to the food hall at Strawbridge's [the former department store at 8th and Market], and it gave me a great appreciation for good food," Parrish said recently. "The barbecue chicken I had there definitely inspired me. I treasure the memory. " Parrish's other inspiration was his sixth-grade home-economics teacher, "Miss Gary," at Conwell Russell Middle School, who taught him to make gravy and pepper steak.
SPORTS
November 7, 2012 | BY TOM MAHON, Daily News Staff Writer
TERRY BRADSHAW was in damage-control mode after making a comment that could be construed as racist. On Sunday, the Fox studio analyst was describing highlights of the Dolphins-Colts game. In one clip, Miami running back Reggie Bush was on his way to scoring on an 18-yard touchdown run and Bradshaw said it looked "like he was chasing that bucket of chicken the wind was blowing. " On Monday, Bradshaw offered an apology via USA Today saying he was "so sorry if I hurt anybody . . . " Geez, did he really say if ?
FOOD
November 1, 2012 | By Stephanie Witt Sedgwick, Washington Post
Deviled chicken was one of my mom's standbys. My modern-day makeover gets rid of the skin. To keep the chicken moist and flavorful, I soak it in a combination of yogurt and mustard, then coat it in panko bread crumbs. The chicken pieces need to be refrigerated in the marinade for 8 to 12 hours.   Panko-Crusted Deviled Chicken Makes 4 large or 8 small servings 1 cup nonfat plain yogurt 2 tablespoons Dijon-style mustard, or more to taste 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon sweet paprika 1/8 teaspoon cayenne pepper, or more to taste Eight 4-ounce boneless, skinless chicken breast halves (or use skinless, bone-in chicken thighs or legs)
ENTERTAINMENT
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.
NEWS
September 21, 2012 | BY TOM HORGEN, Star Tribune (Minneapolis)
STICK WITH WHAT you know. So far, that's worked out pretty well for Iranian graphic novelist-turned-filmmaker Marjane Satrapi. Based in Paris, the 42-year-old took the comic-book world by storm a decade ago with "Persepolis," a coming-of-age tale set during the Iranian Revolution. She is a master of economy, generating raw emotion with stripped-down, almost childlike drawings. Her 2007 film adaptation, which she co-directed with Vincent Paronnaud, didn't stray far. Rendered in crisp black-and-white animation, her film won the Jury Prize at Cannes and an Oscar nod. For her second film, Satrapi again mines her own material, the graphic novel "Chicken With Plums.
FOOD
September 14, 2012 | By Michael Klein, PHILLY.COM
Dine out enough, and you're likely to compile a mental list of your favorite dishes: Dan dan noodles from Han Dynasty, edamame ravioli from Buddakan, linguine with cockles from Paradiso, salade Lyonnaise from Parc. Would it be nice to have the recipes, and maybe the stories behind them? April White, a food writer and communications manager of the Food Trust, offers 50 recipes, including a few cocktails, while putting the Philadelphia dining scene in context in the new cookbook Philadelphia Chef's Table (Lyons Press)
FOOD
September 6, 2012 | By Stephanie Witt Sedgwick, Washington Post
The flavors are Greek; the cooking method is Chinese. The fusion results in a dish full of flavor. It's also a dish that seems to improve as its sits and doesn't need to be piping hot. Serve over rice, noodles, or toasted slices of Italian bread.   Greek Chicken, Tomato, Green Bean Saute 4 or 5 servings Salt 1 pound green beans, trimmed; cut into 1-inch pieces 2 tablespoons mild olive oil 1 pound boneless, skinless chicken breast halves, trimmed; cut into strips 1/4-inch thick, 1-inch long 1 medium (4 or 5 ounces)
NEWS
September 4, 2012 | ASSOCIATED PRESS
LAGOS, NIGERIA - The roasted chickens had an unusual stuffing - $150,000 worth of cocaine, according to Nigerian police. A Nigerian mechanic who struggled in Brazil for more than six years had hoped that the drugs would buy him a life of luxury in his native land, Nigerian authorities said Monday. "This was like a retirement plan for him," said Mitchell Ofoyeju, spokesman for the National Drug Law Enforcement Agency. The accused was arrested over the weekend at the airport in Lagos after he came in from Sao Paulo with 5.7 pounds of cocaine, Ofoyeju said.
NEWS
September 3, 2012 | By Susan King, Los Angeles Times
LOS ANGELES - Iran-born, Paris-based filmmaker Marjane Satrapi is a force of nature. A fluent English speaker, she's gregarious and easily takes over a room. Her French collaborator, Vincent Paronnaud, is the opposite: low-key, with a wry sense of humor, and he conducts interviews aided by a translator. But when it comes to cinema, the esteemed graphic novelists seem to have found a compatible sensibility. Their first feature collaboration, Persepolis , an expressionistic, hand-drawn, black-and-white animated film, earned them an Oscar nomination.
NEWS
August 17, 2012
Company description: Our meaty chicken wings done in a special blend of our own spices. Lemony! Peppery! Garlicky! A little rosemary and some Romano cheese ... WOW. Chain: Chickie's & Pete's. Location: 1526 Packer Ave. Order time: 10 minutes. Price: $9.95 (small size). Review: Sure, you go to Chickie's & Pete's for the crabs and crab fries (and beer), but every once in a while the locally based chain adds a new item. These new Italian Wings are good. They taste of herbs and lemon, and our batch was cooked perfectly - crunchy on the outside and juicy on the inside.
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