November 23, 2013 | By A.D. Amorosi, For The Inquirer
Ask any bartender: Aside from New Year's Eve, the Night before Turkey is the busiest party night of the year. And the post-turkey weekend gobbles like crazy, too. Folks returning to their hometown for family Thanksgiving visits are trolling for a little fun with their erstwhile homies. Marrieds-with-kids find sitters and hit the town. College kids do what college kids will do. And there are those who just want to get lubricated before and/or after Thursday's turkey-centric blowout - some all the way until they hit the road/train/plane on Sunday.
November 1, 2013
GHOULS and goblins aren't our only primal fears. There's also the fear of trying certain foods. Don't get spooked, now, but I'm talking about vegan foods. It's odd. Take eating insects: Everybody's hipster-brave about that now, testing their mettle at tastings premised on a global shift to bug-based cuisine. And macho meat-eaters long ago conquered all the more "unsavory" body parts of animals, even if only by way of hot dogs. But vegan cream cheese? Drinkable kale? Weird-looking plants?
October 25, 2013
Company description: "A shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices," available in a burrito or bowl. Chain: Chipotle. Calories: A serving of sofritas has approximately 145 calories, 11 grams of protein and 710 mg of sodium. Location: 4030 City Ave. Order time: Four minutes. Price: $6.45. Review: The nation's vegan-friendliest chain earned kudos this week by extending its test of sofritas from western U.S. locations to Chicago and many East Coast cities, including ours.
September 20, 2013 | BY HOWARD GENSLER, Daily News Staff Writer, 215-854-5678
SINCE THE Daily News basically adopted Maria Bello a number of years ago, we've spoken to the Norristown/Conshohocken actress enough that we're usually just catching up. Fortunately, Bello works a lot, makes interesting movies and is a normal person who makes easy conversation. We spoke with her at the beautiful Shangri-La Hotel, at the Toronto International Film Festival, earlier this month, about director Denis Villeneuve's "Prisoners" and more. Q: How do you feel about being in the Daily News about as often as Mayor Nutter?
July 9, 2013 | By Rita Giordano, Inquirer Staff Writer
The order came in, and it was a tall one: 300 servings of vegetable soup and honey cake. But chef Louis Ruttenberg's kitchen crew   stayed calm under pressure. Joey Lerner, 27, manned an industrial can opener with aplomb, liberating diced tomatoes and kidney beans. "Atta boy, Joey," Ruttenberg said. Bradley Golub, 22, assembled ingredients for the honey cake - cinnamon, nutmeg, sugar. Kerry Kozlowski, 24, got the oil. Matt Gardner, 27, grinned at collegial ribbing   not   to let the soup he was stirring burn.
July 2, 2013 | BY JOHN MURROW, Daily News Staff Writer
BEFORE THE emergence of Jack McInerney, midfielder Sebastien Le Toux was the face of professional soccer in Philadelphia. The 29-year-old French native was selected by the Union on Nov. 25, 2009 in the MLS expansion draft after being left unprotected by the Seattle Sounders FC. Of the 10 players selected by the Union in that draft, Le Toux is the only one left. While Le Toux's scoring numbers have experienced a slight decline over the years, he remains a vital member of Philadelphia's offensive attack.
June 26, 2013 | By Molly Eichel
ERIKA SLEZAK may have spent her career playing good girl Victoria "Viki" Lord on "One Life to Live," but she had a rebellious streak during her time at the now-defunct Sacred Heart at Eden Hall in the Northeast. "My best friends used to convince the teachers that we needed to go to the library in Torresdale to study," Slezak told me. "We would spend 20 minutes there and then we would go to the Mayfair Diner. We would eat hamburgers because the school's food would leave something to be desired.
June 7, 2013 | By Anna Herman, For The Inquirer
If having flowers on the table can make a meal seem twice as delectable - as erudite food writer Michael Pollan asserts - then how many times tastier might that meal be with the flowers in it? Many common blossoms are both decorative and flavorful additions to salads, entrees, and desserts. Further, they are full of phytochemicals, from A (antioxidants) to V (vitamins). They also are among the most ephemeral of ingredients - what I call "hyperseasonal," mementos of a fleeting moment in a plant's life cycle.
June 4, 2013 | By Molly Eichel
CBS3's Kathy Orr will talk "The Talk" tomorrow when she joins Julie Chen , Sara Gilbert , Aisha Tyler and Sheryl Underwood at the Eye's lady-centric roundtable in Los Angeles. Panelist Sharon Osbourne has the week off. Orr will help welcome guest Megan Mullally . "This is my comfort zone, I just talk," Orr told me about her nervousness level. "There's not a script, and no telepromter. " Orr told me she will definitely discuss the Shore and its recovery efforts post-Superstorm Sandy.
April 16, 2013 | By Mike Armstrong, Inquirer Staff Writer
Tara McConnell has taken simple stoneware and turned it into kitchen gear QVC shoppers can't seem to get enough of. As chief designer and president of Temp-tations L.L.C. in Exton, McConnell is on the shopping channel twice a week, demonstrating tried-and-true 9-by-7-inch baking dishes and 21/2-quart cow-figure bakers. "This is so stinking cute," she said on a recent broadcast with host Mary Beth Roe, the camera lingering on a hand-painted casserole set. Only about 10 minutes into an hour-long show, Roe said 600 shoppers had already placed orders for cow- and chicken-theme ceramics.
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