March 25, 2016 |
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
March 7, 2016
Whether sampling the local cuisine at a restaurant or strolling the farmers' market to view the fresh produce on offer, food provides an insight to a place and its people. One of our favorite ways to experience regional flavor is to take a cooking class. It's a wonderful opportunity to meet with locals and learn about ingredients that seem exotic or intimidating, all with the bonus of a meal (or, at the very least, snacks) included in the package. You can find classes online or, if you're staying at a hotel, ask the concierge to recommend local cooking schools, preferably classes taught in English.
March 28, 2014 |
THERE ARE things all loving parents do for their kids: pack lunches, attend athletic events, pick fights with other pupils. A Logan man and his wife excelled at the latter effort Tuesday, when they allegedly started a brawl at Jay Cooke Elementary, on Loudon Street near Old York Road, school district spokesman Fernando Gallard said yesterday. "I'm without words to explain why anyone would do such a thing," Gallard said. "These adults were not acting like adults if they think they can walk into a school to assault minors.
June 25, 2013 |
Students and staff at the Cook-Wissahickon School in Philadelphia have found a way to help fix the district's budget problems, starting with their own behavior. The school cut its energy consumption by at least 5 percent through the initiatives of sixth and seventh graders, allowing the district to use the saving for other expenses. They did so through simple steps - shutting down computers when not in use, reducing the brightness on screens, cutting down on copy machine use, or just turning out lights when they leave a classroom.
April 5, 2013 |
Angela Chase, 18, in a pastel butterfly top and rhinestone glasses, doesn't look entirely comfortable wielding a giant bone saw over a bisected pig carcass. But on a recent Sunday, at a "Be Your Own Butcher" class at Wyebrook Farm in Chester County, instructor Janet Crandall coaxed Chase to use a smooth, confident, back-and-forth motion to cut through a bone. Tentatively, Chase worked the saw, struggling for a few long minutes as other students called out instructions and encouragement.
September 28, 2012 |
Cooking classes - the one-off, loosely structured gatherings of food fans around a chef's counter - have become a form of entertainment in this region. Yes, we watch Food Network, the Cooking Channel, and Bravo. Iron Chef , Good Eats , and Top Chef are immensely popular. "But if you have a question, you can't ask the TV, of course, and you can't taste the food," said Ed Countey, who runs the culinary school for Kitchen Kapers stores. Thus the popularity of live cooking classes at community centers, supermarkets, cooking schools, and even church kitchens.
June 24, 2012 |
I'm not naturally a wild-and-crazy kind of guy. But when I'm shy and quiet, things don't happen, and that's a bad rut to travel in. The meek may inherit the Earth, but they won't enjoy it. When you're traveling in Europe, make yourself an extrovert, even if you're not. Be a catalyst for adventure and excitement — and don't be intimidated. Generally speaking, Europeans enjoy getting to know Americans — all it takes to connect is a friendly smile and genuine curiosity. Here are a few tricks I use to connect with the locals.
June 21, 2012 |
Not all who wander away from home at this time of year are in search of a tan. Summer is a great time to plan a culinary-themed getaway, especially with local produce hitting its peak. And over the last few years, the possibilities for short, easy, delicious trips in the region have multiplied, with options for cooking lessons, tours of farms, wineries, and cheesemakers, and multicourse feasting at breakfast, lunch, and dinner. The following are just a few ideas for roaming eaters this season.
April 26, 2012 |
LOS ANGELES — The crowd is shoulder to shoulder at Joan's on Third. Power couples buy their toddlers "babyccinos" (steamed milk sprinkled with cocoa), and lithe women with "it" bags poise their forks over Chinese chicken salads. A voice from a loudspeaker interrupts the thrum: "If you are driving a white Jaguar parked in the back behind another car, please move your vehicle. " Just another morning at Joan's. What started as a tiny catering kitchen on Third Street, is, 14 years later, an L.A. institution.
April 5, 2012 |
WELCOME TO Philadelphia, a city renowned for its vibrant, seasonally centric dining scene and colorful farmer's markets. You'll find some of the finest dishes on any table here, and confections that rival those served in the patisseries of Paris. Here, too, there is a culinary school geared to producing top-quality cooks as well versed in pastry as they are in producing savory delights. No, we're not talking about Philly's contemporary gastronomic scene, as fabulous as it is. It's Philadelphia of the early 1800s we're invoking - when the city was arguably the best place to wine and dine in the new America.