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FOOD
April 25, 2013
Makes 5 servings 10 bone-in chicken             thighs and    drumsticks, skin          removed ½ cup Dijon mustard 1 clove garlic, minced ¼ cup maple syrup ¼ teaspoon oregano 1.    Preheat the oven to 375 degrees. Rinse the chicken and pat dry with paper towels. 2.    Combine the mustard, garlic, maple syrup, and oregano in a small bowl. 3.    Spread the mustard mixture evenly on top of each chicken thigh or drumstick, being careful to cover as much of the surface as possible to form a crust.
FOOD
April 25, 2013 | Craig LaBan
Here is an excerpt from Craig LaBan's online chat of April 23, 2013: Craig LaBan: There's a new cafe in the sunny, modern space at the corner of 12th and Spruce: Toast. It's the house-made English muffins, pictured here, that are the draw. These were almost too good - so perfect they looked just like very good versions of store-bought muffins, but more tender, with toothsome, butter-soaked crannies. Also, I've been enjoying some recent visits to Citizens Bank Park.
ENTERTAINMENT
April 25, 2013
Company description: "It's KFC for the way consumers live - and eat chicken - today. It's everything they love about Original Recipe chicken, but without the bones. " Location: The Gallery at Market East. Nutrition information: White meat piece (103 grams): 200 calories, 24 grams protein, 8 grams fat, 610 mg sodium. Dark meat piece (107 grams): 250 calories, 21 grams protein, 14 grams fat, 850 mg sodium. Price: $5.38 (including tax) for two pieces of chicken (one white meat, one dark)
ENTERTAINMENT
April 13, 2013 | By Virginia A. Smith, Inquirer Staff Writer
When Cara Graver was growing up in Malvern, that part of the world was a lot more countrified and backyard chickens were definitely not considered divas. "They lived in a concrete block building, nothing fancy," says Graver, 66, a potter who had a similarly boring coop at her wooded home in Chester Springs, Chester County - until 2011, when you might say opportunity fell. A tree crashed on top of the old chicken house, and Graver lost no time replacing it with a round, adobelike coop that looks like it belongs in the desert or a glossy magazine.
FOOD
April 12, 2013 | By Elisa Ludwig, For The Inquirer
Like so many Yiddish words, schmaltz has mixed connotations - it can be used to describe something fine and expensive or something corny and over-the-top sentimental. But for many cooks, its true meaning lies on the palate. "If you don't use schmaltz, your food will be flavorless," says Russ Farer, general manager at Schlesinger's Deli in Center City. "It's that simple. " Schmaltz, of course, is the rendered fat of chicken (or goose) that European Jews adopted for kosher cookery in place of butter when tallow from beef proved prohibitively expensive.
FOOD
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:...
FOOD
April 11, 2013
Here is an excerpt from Craig LaBan's online chat of April 9, 2013: Craig LaBan: Lots of good things to discuss. Like these alfajores from the Argentine-influenced cafe called Gavin's, on Pine Street right next to the Schuylkill River park . . . spending a lot of time in the park lately, 'cause my son is doing Little League. I hadn't planned on these gorgeous alfajores - cookie sandwiches rolled in coconut and stuffed with dulce de leche. One of my favorite treats in town.
FOOD
March 28, 2013 | By Stephanie Witt Sedgwick, Washington Post
In this rendition of chicken and sausage, the sausage takes on a reduced role, flavoring but not weighing down the dish. Braised Chicken Thighs With Peppers and Sausage 4 servings 1 tablespoon olive oil 8 small skinless bone-in chicken thighs,          trimmed of fat (13/4 pounds total) Kosher salt Fresh black pepper One 4-ounce link sweet Italian sausage,          casing removed 8 ounces mild peppers, such as Italian long,    or bell peppers, cored, seeded; cut into       strips One onion, thinly sliced 2 tablespoons flour 2 tablespoons tomato paste 1/2 cup dry white wine 11/2 cups homemade or no-salt chicken broth 2 teaspoons dried Italian herbs, oregano,          cracked rosemary, basil, thyme 1. Preheat the oven to 325 degrees.
FOOD
February 22, 2013 | By Bonnie S. Benwick, Washington Post
This is the very definition of a winning weeknight chicken dish. Lime and Fig Chicken Makes 4 servings 4 dried figs 1/3 cup hot water 4 or 5 limes Leaves from 2 stems each mint, cilantro 3 or 4 boneless, skinless chicken breast halves (11/4 pounds total) Kosher salt, fresh pepper 2 tablespoons olive oil 1/3 cup fig jam or spread 1. Stem the figs; cut into quarters. Place in a bowl and cover with the hot water.
FOOD
February 1, 2013 | By Joy Manning, For The Inquirer
If it hasn't already happened to you, get ready. Even five minutes of casual news watching will alert you: This is the worst cold and flu season in recent memory. The sneezing that punctuates an unusually thick fatigue was my first clue that I was among the ill. Actually, my already-infected husband, sick a full week before I was, foretold the cold. Before I succumbed to the worst of it, something had to be done. I needed to make a lot of chicken soup for some serious symptom relief.
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