CollectionsDinner
IN THE NEWS

Dinner

FIND MORE STORIES »
BUSINESS
November 30, 2015 | By Jonathan Takiff, Inquirer Staff Writer
Going to some movie theaters on an empty stomach can get to a person, as you watch Bradley Cooper whip up gastronomic delights in Burnt , suffer near-starvation with Matt Damon in The Martian , or crave a "Dirty Martini" because 007 has just ordered one in Spectre . But now, that sudden stirring for food and drink can be fulfilled, with the mere push of a seat-side service button while taking in your flick du jour at one of the plush...
NEWS
November 28, 2015 | By Caitlin McCabe, Inquirer Staff Writer
Two decades ago, Thanksgiving Day for Barata El meant dinner rolls and potato chips. On a good year, he found pretzels. His best years, he said, were when the pretzels had mustard. It wasn't for lack of food for El, now a retired New Jersey corrections officer. He knew he was luckier than many: He had a big family to spend the holiday with, and a table full of food. But as the only vegan at a meal centered around turkey, Thanksgiving Day for El was a burden, rather than a celebration.
NEWS
November 27, 2015
ISSUE | THANKSGIVING President's message Rooted in a story of generosity and partnership, Thanksgiving offers an opportunity for us to express our gratitude for the gifts we have and to show our appreciation for all we hold dear. Today, as we give of ourselves in service to others and spend cherished time with family and friends, we give thanks for the many blessings bestowed upon us. We also honor the men and women in uniform who fight to safeguard our country and our freedoms so we can share occasions like this with loved ones, and we thank our selfless military families who stand beside and support them each and every day. . . . In the same spirit of togetherness and thanksgiving that inspired the Pilgrims and the indigenous Wampanoag, we pay tribute to people of every background and belief who contribute in their own unique ways to our country's story.
FOOD
November 20, 2015 | By Craig LaBan, Inquirer Restaurant Critic
Thanksgiving can be predictable when it comes to the drinks. Pinot noir. Zinfandel. All-American choices. But as a nod to this year's Italian American-theme menu from chef Joe Cicala, we've decided to suggest a splash of Italian flavors, too. For example, why not loosen up the aunts and uncles with a cocktail made to echo some of the same amaro flavors they'll be tasting in that bird (due to the herbal liqueur used in the brine)? For this two-drink recipe for a "Manhattan all'Ascolana," blend six ounces of good old American Bulleit rye with two ounces of Meletti amaro and two dashes of bitters; shake well with ice, strain, and serve in two chilled martini glasses with Amarena cherries for your favorite relatives.
FOOD
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings   3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes   1. Melt half of the butter in a large skillet over medium heat.
FOOD
October 30, 2015
When I saw chef Tal Ronnen's butternut squash farinata in his gorgeous new book, Crossroads , I followed his lead and cooked small cubes of the squash first, then poured the batter over them before baking. The result reminded me a little of a Spanish potato-egg tortilla. Butternut Squash Farinata 8 servings   11/2 to 2 cups chickpea flour 2 cups water, preferably filtered, at room temperature 5 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 3/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon ground black pepper, more as needed 1 tablespoon vegan butter (or sub unsalted butter)
NEWS
October 23, 2015 | By Carolyn Hax
Adapted from a recent online discussion. Question: There are four kids under age 3 in my family. Once a month, my parents like to have their four kids and the grandkids over for dinner, which is a nice tradition in general, but recently it's overwhelmingly focused on the kids. I try to initiate conversation with a sibling or a spouse, we talk very briefly, and then the attention drifts to a child. When I try to introduce current events or entertainment, they are barely discussed or have a connection to kids somehow.
ENTERTAINMENT
October 17, 2015 | By Wendy Rosenfield, For The Inquirer
Ayad Akhtar's smart, brutal drama Disgraced will be the most-produced play in the country this season. Philadelphia Theatre Company gets the first local crack at it, with a visually satisfying but stiff production. But then again, this is a play all about how nothing is quite what it seems. Amir (Pej Vahdat), a handsome, successful mergers-and-acquisitions lawyer, is a secular Muslim version of Don Draper. Running from what he considers a shameful past, he has taken a new name, new nationality, and a blond, white, painter wife, Emily (Monette Magrath)
NEWS
September 12, 2015 | By Kristin E. Holmes, Inquirer Staff Writer
A group of community, business, and political leaders sat across a dinner table Thursday night from residents who don't always have enough to eat. People who have lived with hunger and homelessness shared their stories without a bid for sympathy. "Hunger doesn't discriminate," said Angela "Nike" Sutton, 39, of Northeast Philadelphia. "It's all over, and it's in our own backyard. " Sutton shared the challenge of stretching income from her disability check to feed a family that includes two young sons at an event aimed at galvanizing the region to step up its antihunger efforts as Philadelphia prepares to host Pope Francis.
FOOD
August 28, 2015
Slippery and savory, this unusual combination of ingredients - Italian pasta, Asian elements, store-bought cabbage/coleslaw mix, and lime juice - works surprisingly well when you're up for just a bit of cooking and a light meal on a warm summer night. Basil-Cilantro Noodles 4 servings, plus leftovers   Kosher salt 12-ounces dried whole- grain linguine 1/2 medium onion 1 large clove garlic One 1-inch piece fresh ginger root 2 tablespoons toasted sesame oil 1/4 teaspoon crushed red pepper flakes 2 cups shredded cabbage or coleslaw mix 2 tablespoons low-sodium soy sauce 2 limes Small handful cilantro, plus more for garnish Small handful basil, plus a few leaves for garnish 1. Bring a large pot of water to a boil.
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|