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Dessert

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FOOD
February 10, 1999 | by Peggy Landers, Daily News Food Editor
You've just eaten the last morsel of a meal that has lived up to your every expectation. You've devoured each offering enthusiastically and - yes - completely. A happy graduate of Mom's Clean Plate Club. Satiated doesn't even begin to describe how you feel. The inelegant, but more fitting term is "stuffed. " Like a turkey on Thanksgiving afternoon. And yet . . . yet . . . hmmmmm . . . maybe you'll just take a peek at the dessert menu. To see what you might be missing. And how disappointed you are if the restaurant doesn't have much of an apres dinner menu - even if you couldn't possibly eat another bite.
FOOD
December 10, 1986 | By Ethel G. Hofman, Special to The Inquirer
Forget the canned fruit glop that has long masqueraded under the ambiguous term "brandied fruits. " These desserts have fallen from favor, and deservedly so. With their high concentration of refined sugars, just one spoonful was enough to set teeth on edge and numb vulnerable taste buds. But here are bottled fruits with a difference. These are liquored fruits - fruits that are quickly prepared, steeped in wines or liqueurs, then pushed to the back of the refrigerator and forgotten for a couple of weeks.
ENTERTAINMENT
June 4, 2003 | By JON CAROULIS For the Daily News Jon Caroulis is a freelance writer from Elkins Park, Pa
If you can't bake, don't like to bake, don't have an oven or the inclination to spend time slaving over a dessert, here's a recipe I got from my mother that will solve all your problems. This is the easiest dessert you'll ever make (unless you count scooping out ice cream into a bowl work). In addition to being sweet, it's crunchy, gooey and creamy at the same time, and a real good offering in warmer weather. Even if you don't like chocolate (and I know there's a few of you out there)
NEWS
March 15, 2000 | by Regina Medina, Daily News Staff Writer
Now, how about some dessert to go with that ham? In a scene eerily reminiscent of Thursday's porcine spillage on Interstate 95 near Front Street and Pattison Avenue, another tractor-trailer mishap has begotten some tasty goodies for the sharp scavenger: dozens of frozen cheesecakes and key lime pies from Florida, right there on a highway shoulder. But this time, the truck that overturned at 2:26 p.m. yesterday was entering a sharp "S" turn on Interstate 295 near Route 42 in Bellmawr, N.J., said State Police Trooper Richard Kennedy.
FOOD
December 14, 1988 | By Maria Gallagher, Daily News Staff Writer
As six tiny free-range kittens tumble underfoot in her kitchen, Marcia Laskos sautes a duck breast, poaches pears in red wine, and talks about why she rarely eats restaurant desserts. "I taste them. I don't usually eat them," she said. "If there's a dessert cart, I'll definitely look at it. I love tarte Tatin . . . I would definitely have a chocolate truffle. " Laskos can afford to be a dessert voyeur because she spends her workday surrounded by the likes of rice pudding with vanilla and berry sauces, caramelized apple tarts and bittersweet chocolate terrines with espresso sauce.
NEWS
October 2, 1994 | By Pauline Pinard Bogaert, INQUIRER CORRESPONDENT
Dessert and art combined to bring out 700 guests Sept. 21 for one of two preview parties for the Philadelphia Art Show and Sale that ended last Sunday at the Valley Forge Convention Center. The kickoff for the show was a patron's preview and champagne reception Sept. 20, with a dessert night the next evening at the art show. Tables loaded with desserts - strawberry cream cake, strawberry tarts, Black Forest cake and apple strudel - lined the perimeters of the hall, with art in the main space.
NEWS
September 26, 2014 | By Steve and Mia
Q: I recently met the perfect guy - or so I thought. One night he invited me over for a home-cooked dinner, which was very nice. For dessert he served brownies. We ate the whole pan. We were drinking wine and I started getting all giggly. I wound up staying the night and, yes, we were intimate. It was the first time. Today he told me had a confession to make. The brownies were laced with marijuana. I was shocked. I've never smoked pot before and I feel taken advantage of. Mia: You have every right to be mad. He gave you an illegal drug without your knowledge.
FOOD
May 21, 2000 | By Craig LaBan, INQUIRER RESTAURANT CRITIC
No thank you, I tell my waiter. No dessert for me. "Are you sure you don't want to hear them at least?" he asks temptingly. Oh, why not. . . . He sets his feet, lowers his voice, raises his chin, and enunciates the "brew-lay," coos the "micro" root beer float, caresses the mousse, and sends it home with a loving description of semi-freddo. "Interested now?" he says with dramatic swagger. "Not every waiter here knows all the desserts by heart. " That's an understatement at City Grill, where the staff's inexperience is so vivid - yet so endearing - that I have felt at moments like a bit player in their sit-com.
NEWS
June 16, 2013
Life amid the Irish Troubles. On Movies, H2.
FOOD
February 9, 2012
Chef Jason Cichonski wanted the cookie-dough chunks in his Ben & Jerry's Half Baked ice cream to be soft and melty, not hard. So he did something about it. Behold, the hot chocolate chip cookie dough dessert on the menu at Ela, his new Queen Village corner restaurant. The base of the dessert is vanilla semifreddo tinged with bay leaf. It's complemented by a banana jam and dark chocolate shavings. The magic is in the you-pour-it sauce, which tastes like milk after the cookies have been dunked, or, as Cichonski describes, a thinner cookie dough.
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ARTICLES BY DATE
FOOD
July 22, 2016 | By Samantha Melamed, Staff Writer
Philadelphia's Chinatown has long been a destination for certain things: implausibly cheap fruits and vegetables, an endless supply of beckoning-cat statues, and banquets of spicy delicacies spinning on tabletop lazy susans. But, fortune cookies aside, it was not really where you'd go for dessert. In the last year or so, that's changed. At least eight new dessert spots have opened (or will soon) within the few blocks framed by Ninth and 11th Streets, Filbert to Vine, bringing whole genres of sweets you didn't know you were craving.
ENTERTAINMENT
March 9, 2016
Adapted from a recent online discussion.   Question: When finished with his dinner at home, my husband will immediately have dessert. Regardless of whether others are done eating. This has never bothered me until now. Our 2-year-old will stop eating and say he is all done in an attempt to get some sweets. I don't mind his having the sweets, but I'd prefer it be after he finishes his main meal. I also can't stand the whining and sometimes tears when I say no. (I'm seven-plus months pregnant with our second, so my "just put up with it" limit is very low.)
FOOD
January 29, 2016
Sweet new slice of Chinatown The matcha mousse cake from À La Mousse is not your typical Chinatown dessert. Baker and owner Anna Chen, wife of Jack Chen, who owns Sakura-Mandarin next door, took over Audabon in the fall to bake Western-style desserts with an Asian twist. For this elegant, layered mousse cake, she uses the powdered green tea known as matcha to give the creamy filling its leafy green color. The minimal use of sugar in the dessert allows for the distinctive tea flavor of the matcha to shine through on the finish.
ENTERTAINMENT
November 24, 2015 | Mister Mann Frisby, for the Philadelphia Inquirer
Walmart is doing the math and by all indications the square root of pie is the correct answer. Sweet potato pie , that is. Thanks to Philly's own songbird Patti LaBelle and one of her biggest fans, the retail giant is nearly sold out of the popular holiday dessert, which bears her name. The Walmart in Cheltenham even posted multiple signs at its entrance telling shoppers the pies were sold out. A sinfully delicious frenzy has been created by way of nutmeg, butter, sugar and a hilarious viral Internet video.
NEWS
July 3, 2015 | Lauren McCutcheon, Daily News Staff Writer
In these days of flag-related controversy, one thing's for sure: Old Glory, born in Philly, flying from poles and gates and kids' streamer-covered bikes from Old City to Sea Isle City, DelCo to the Poconos, is one banner we can all get behind. And if the Stars and Stripes are made of sugar and butter and other good stuff? All the better. Gus Isgro, of 111-year-old Isgro Pasticceria , at 10th and Christian streets, has been baking flag cakes since before the Bicentennial. His longtime favorite version is vanilla layer with strawberries or raspberries and white whipped cream or buttercream stripes, and a square of summer blueberries with whipped cream/buttercream stars.
FOOD
November 21, 2014 | By Virginia A. Smith, Inquirer Staff Writer
My Philadelphia childhood straddled two unlikely culinary traditions: the fertile fields of Lancaster County and Boston's briny North Shore. Maybe not so odd, after all. Both championed fresh, local ingredients that were unpretentiously prepared. Our food looked exactly like what it was, and it was delicious. Why ruin it with fancy stuff, even on holidays? From Mom's roots in Ephrata, Pa., came Cope's dried corn, crunchy coleslaw with hard-boiled eggs and cream, and - oh man, the desserts!
NEWS
September 26, 2014 | By Steve and Mia
Q: I recently met the perfect guy - or so I thought. One night he invited me over for a home-cooked dinner, which was very nice. For dessert he served brownies. We ate the whole pan. We were drinking wine and I started getting all giggly. I wound up staying the night and, yes, we were intimate. It was the first time. Today he told me had a confession to make. The brownies were laced with marijuana. I was shocked. I've never smoked pot before and I feel taken advantage of. Mia: You have every right to be mad. He gave you an illegal drug without your knowledge.
FOOD
May 9, 2014 | By Jill P. Capuzzo, For The Inquirer
Among the many things I thank my mother for was her sense of resourcefulness. Her Scots-Irish heritage taught her never to waste anything, so when it came to food preparation, this meant taking advantage of whatever grew wild outside. In summer, she'd strip clean the blackberry bushes that grew along the driveway of our Connecticut house. In the fall, we'd climb the gnarly apple and pear trees in our back yard to shake a bounty loose. But in spring, it was all about rhubarb. Every May, my sisters and I would wait for those sprouts of magenta to push up from winter's carpet of brown leaves and pine needles in the woods behind our house.
FOOD
October 11, 2013 | By Elisa Ludwig, For The Inquirer
Usually vegetables and desserts are opposed in an either/or kind of way - as in eat the former or you won't get the latter. These days, however, pastry chefs are digging deep for inspiration and whipping up dishes that are definitively both. Take Peter Scarola at R2L, who has manipulated fennel, endive, parsnip, and squash to do his sweet bidding. "Vegetables can make dessert a bit lighter but also more adventuresome," he says. "Used in the right way, they can also be a nice alternative to what we think of as classic recipes and create a surprise element.
SPORTS
August 22, 2013 | BY TOM MAHON, Daily News Staff Writer mahont@phillynews.com
I SCREAM, you scream, Kyle Flood screams for ice cream. The Rutgers football coach recently ended practice by yelling for his players to line up and face him. "If we're going to do that drill, we're going to do it right," he bellowed through a megaphone. "Or . . . we're going to get ICE CREAM!!" With that, a Good Humor truck pulled alongside the field and the players showed just how fast they can sprint. In seconds, a large throng had surrounded the vehicle, shouting out orders.
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