January 16, 2015 |
Over the last few months, I've been souping it up in Pho-ladelphia. Home to the third largest Vietnamese population on the East Coast, this city has long been a destination for many great renditions of the deeply warming and aromatic noodle soup. Few meals in the world deliver more satisfaction for $10 or less. And since the winter chill settled in, slurping through a steamy pool of exotic broth, rice noodles, Thai basil, and sundry cuts of meat has been the equivalent of hitting the "defrost" button.
May 16, 2012
Jake's Sandwich Board (122 S. 12th) is seeking a few hungry garlic lovers. These brave souls will attempt the shop's 5 Pound Philly Challenge from noon to 2 p.m. Friday while the Travel Channel's "Food Paradise" documents the experience. The challenge features a supersized 2-foot-long, 3-pound version of Jake's Garlic Bomb — a cheesesteak with roasted garlic spread, sautéed garlic and deep-fried garlic cloves — accompanied by 24 Peanut Chews, 12 Tastykakes, four soft pretzels and one Champ cherry soda.
May 10, 2012 |
Try this Carne Asada with a punchy marinade of lime juice, Worcestershire sauce, and garlic. Carne Asada With Salsa Makes 6 servings For the meat: 2 pounds sirloin tips 2 tablespoons lime juice 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 tablespoons olive oil 1 teaspoon ground black pepper 2 cloves garlic, smashed For the salsa: 1 yellow bell pepper, cored...
December 20, 2007
After so many disappointing takeoffs on Philly's beloved soft pretzels - chocolate, sweet, stuffed, etc. - we're happy to report that someone finally got it right. James Barrett's blend of sourdough and whole wheat with fennel seed and anise flavors gives Metropolitan's savory soft pretzels the take-me-home, serve-to-guests quality our favorite street food never quite achieved. Scoop of the year A 7-inch handle lets you dip easily into those slim coffee bags. No more plastic scoops buried in beans.
July 26, 2007 |
If you think healthy eating condemns you to bland, flavorless foods, you've clearly never tried roasted garlic. Roasting a head of garlic not only is an almost effortless way to mellow its harsh bite, it also creates a lush, concentrated puree perfect for dressing up all manner of foods. "For the diet-conscious, it is a godsend," said Barbara Kafka, author of the cookbook "Roasting: A Simple Art. " "Its sticky texture and round feel in the mouth substitute divinely for fat and [it]
September 3, 2000 |
It is the ultimate instrument of flavor in my repertoire of minimalist cooking. It is my definitive improv riff, capable of giving my late summer garden harvest a fragrant high-gloss sheen, or, satisfying my hunger as is, just plain. And though it is virtually invisible, a simple sauce of garlic and olive oil done right can be more memorable than all the dark stock and frothy butter sauces in France. Then again, aglio e olio is Italian. Aaaah-leo-ooooh-leo. It's as delicious to say as it is to eat. So why, I've often wondered, is it so hard to find a proper rendition in restaurants?
October 10, 1999 |
What: E-Z-Rol garlic peeler Manufacturer: The Omessi Group Ltd., Northridge, Calif. Where: Kitchen Kapers (all locations) Price: $7.99 Purpose: Peels raw garlic cloves This peeler, which looks like a soft plastic cannoli cylinder, will prove indispensable to anyone with a bumper crop of basil and a desire to turn it all into pesto before the first frost. The instructions are almost too easy to believe: Place one clove of raw garlic inside the flexible 5 1/2-inch tube and roll the tube on a flat surface with a gentle downward pressure until the garlic skin makes a crackling sound.
February 3, 1999 |
It can make your roses more fragrant - and repel the aphids that love to nosh on their leaves. It may lower the risk of colon cancer. Some swear it scares away vampires. King Tutankhamen was buried with six heads of it. Even Pliny the Elder 2,000 years ago rhapsodized over its supposed qualities - good for asthma, coughs, dropsy, earaches, tapeworms and sexual dysfunction. "Alio magna vis," Pliny wrote. "Garlic has powerful properties. " (A declaration that would elicit a big "duh" in certain Italian, Thai and Chinese circles, where cooks have worshiped the allium seemingly forever.
February 8, 1998 |
Ever since the slave trade died out a century ago, this sweltering coral island off Africa's Indian Ocean coast has made its living from a single commodity - cloves. Cloves are a peculiar thing upon which to base an economy. Traditionally used as a painkiller, the spice is mostly associated in the modern West with holiday cooking. In truth, most cloves are not eaten but inhaled - they are smoked in cigarettes that are popular in Asia. Zanzibar, whose name is synonymous with adventure, fortune and exotic flavor, once owned the clove trade the way OPEC owns oil. Expensive and scarce, cloves generated a brisk income for this 50-mile-long island and its sister isle, Pemba.
July 31, 1996 |
If you are happy with just one kind of apple, eat only iceberg lettuce and want nothing more than plain white buttons for mushrooms, you might find the following news a bit shocking: Garlic is being treated like some new kind of exotic. "For years garlic was just plain garlic, and it fell between the cracks," said Ron Engeland, author of Growing Great Garlic. "People couldn't decide if it was a spice or a vegetable or what. Now they've discovered it as a food. " Garlic greens and bulbil caps (secondary, bud-like, cloves)