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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.
NEWS
August 28, 2015 | BY BETH D'ADDONO, For the Daily News
Eating alone isn't my favorite thing. To me - maybe it's my Italian heritage - food is best enjoyed shared, over lively conversation with old and new friends. Food and friends are the idea behind EatWith , a community-marketplace website that matches traveling and local eaters with hosts who cook and serve a meal in their home. Think Airbnb, for dinner. I stumbled upon the website while planning a trip that included two solo nights in Trastevere, in Rome, Italy. I also checked out similar sites, like Feastly, Side Tour and VoulezVousDiner.
FOOD
August 28, 2015 | By Samantha Melamed, Inquirer Staff Writer
Jeffrey A. Miller caters 400 weddings a year at venues around the city. This month, one particular dinner demanded an inordinate amount of his attention. "I'm not usually picking the food, too," he explained. Yet there he was at 8 a.m. at Awbury Arboretum in Germantown, helping staffers unload plastic buckets to fill with water to preserve fresh-picked greens, flowers, and branches. It was in preparation for an event that was part social affair, part fund-raiser, and part proof of concept: a foraging walk and five-course dinner based on wild plants foraged from Awbury's grounds.
FOOD
August 21, 2015
  Moules a la Mariniere - mussels in white wine - brings memories of seaside dining in France, watching the fishing boats come in, breathing the fresh sea air, and drinking a chilled glass of white wine. What a treat. Figure about two pounds of mussels per person. Store them in the refrigerator and rinse with cold water before using, scraping off the "beard," the thin hairs with which the mussel attaches itself to rocks. If any shells are open, tap them gently, and discard any that do not close.
NEWS
August 20, 2015 | By Justine McDaniel, Inquirer Staff Writer
The location is a secret. The people are prepared. On a summer evening, they descend as a pristine crowd. It's dîner en blanc , a Parisian concept that brings together thousands annually to eat a picnic dinner in a public place, fashioned entirely in white. It's a secret until it happens, and when it's over, the diners pack up and disperse, leaving no trace behind. It could be called fine dining flash-mob style, and the trend has been picked up around the world, from Haiti to Australia, and across the United States, from New York to Albuquerque.
NEWS
August 18, 2015 | By Sheena Faherty, Inquirer Staff Writer
Bridget Sharkey set down the letter on the couch. The words, written in the near-perfect handwriting of a 14-year-old who is serious about her studies, seemed alien coming from this soft-spoken girl. "I sat there with my insides burning, hearing the sounds that bothered me the most: chewing and swallowing," she wrote. "More and more sounds bothered me, and this time it gave me a new reaction. It made me angry. " For Bridget, dinner with her family in their Schwenksville home was becoming a nightmare.
FOOD
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings   For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
FOOD
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
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