August 16, 2012 |
An excerpt from the blog "My Daughter's Kitchen" In my determination to get my family cooking, only my husband remained, quite happily I may add, without cooking skills. It's not that he had never cooked anything. It is just that most of the "dinners" he prepared, no one really wanted to eat. With one exception. He makes a mean lasagna. It was the one thing I taught him to make early on in our marriage, and, many, many times, he has generously agreed to prepare his specialty dish.
June 28, 2012 |
Chilled Lobster & Shrimp Spring Rolls Company Description: "With cool salsa verde, aromatic lemongrass and sweet-hot red chili. Chain: Seasons 52. Calories: 270. That's right, 270. The shrimp and lobster do bring along 82 mgs. of cholesterol and 1,458 mgs. of salt, but this is otherwise a low-fat, low-sugar dish with 38 grams of carbs. Location: The Cherry Hill Mall. Price: $10.95 Review: If you've never been to a Seasons 52 (there's also one in King of Prussia)
June 23, 2012 |
Forget Jessica Simpson, Britney Spears or that Aguilera girl. The rockingest album by a woman is an old-school classic, 1967's I Never Loved a Man the Way I Love You by Aretha Franklin. So proclaims the Delphic Oracle of rock, Rolling Stone mag. (Not even Madonna makes the top 10.) Joni Mitchell's Blue and Dusty Springfield's Dusty in Memphis round out the top three. Oprah and Kim, Round XC Oprah Winfrey has released tidbits from her 90-part epic interview with Kim Kardashian, which will air on OWN until the end of time.
June 14, 2012 |
IN THE END, says Patrick Duffy, returning to "Dallas" was like "the snapping of the fingers and you're clucking like a chicken. It's like no 20 years have gone by. " Yet before executive producer Cynthia Cidre's script lured Duffy and co-stars Larry Hagman and Linda Gray to TNT's version, Duffy said, they'd all seen some bad scripts for "Dallas" projects. "Nobody knows why ‘Dallas' was successful, what made it work, and so they tend to hang it on cliché characterizations: J.R. [Hagman]
June 8, 2012 |
DEAR ABBY: My husband and I were invited to a dinner party at a couple's home. We accepted the invitation with pleasure, only to be told afterward that it was going to be a "potluck. " When I called the hostess to ask if we could bring dessert or perhaps an appetizer, she informed me that the menu had already been planned and we were assigned a side dish neither of us had ever heard of. Then she told me she would email me the recipe. Abby, I was shocked and, frankly, offended.
June 3, 2012 |
ROME - They twirled, they sniffed, they slurped, they chewed. The dozen homemakers who gathered at a Rome hotel on a recent afternoon took their work terribly seriously, rating plates of pasta for chewiness, saltiness, gumminess, or done-ness - that perfect balance known as al dente, or firm to the bite. Pasta is serious business in Italy, and the recent blind taste test by the world's biggest pasta-maker drove home that an awful lot of thought goes into making the simple combination of durum wheat semolina and water from which Italy's national dish is made.
May 19, 2012 |
At Kitchen Kapers in Ardmore, one trendy tabletop product occupies most of the front window display. At Simply Elegant Home in Media, owner Mary Rhoads has devoted an eight-foot-long wall unit, plus a 48-inch round table, to this French-designed import — in a store that is 1,000 square feet. And, at Everything but the Kitchen Sink in Hockessin, Del., manager Suzanne Edgar devotes to it four five-foot shelves. "It doesn't go on sale," she says. It's Le Cadeaux, and customers can't get enough of it. Last year Rhoads had a "smattering" of sales.
May 1, 2012 |
DEAR ABBY: May I comment on the letter from "Working the Window in Georgia," the drive-through worker who said people should have their orders ready when they pull up to the speaker? Many drive-through restaurants place their speakers in FRONT of the first menu you see. Unless you frequent the restaurant, it's impossible to know what you want until you reach the menu. Also, if "Corporate" is timing its employees, then maybe it should dispense with having the employees greet customers with a long list of item suggestions before taking the order.
April 26, 2012 |
DEAR VERY HIP City Restaurateur: I think it's time we had another talk. It's about your small plates. Well, not specifically the plates themselves — some of which, if we're being honest, stretch the definition of "small. " Rather, what we need to talk about is the manner in which these plates are brought to the table. Your "coursing," to use the au courant terminology — or more precisely, your lack thereof. You know what I'm talking about: Two of us show up at your restaurant and your chirpy server suggests that we order two "or three or four" small plates per person.
April 24, 2012 |
MAYS LANDING, N.J. — Lined up in clean chef's whites and paper toques, five teams competing Monday in Atlantic Cape Community College's Academy of Culinary Arts annual Student Iron Chef Competition — the school's version of the popular television show — were nearly breathless waiting to find out the secret ingredient. Would it be clams? Squid? Or scup, the decidedly unglamorous bottom-dwelling fish species known around here as porgie? Porgie it was. And by the end of the six-hour exercise — in which the teams of five students each were judged on communication, presentation, and other skills — about 20 dishes had emerged from the kitchens, all featuring the firm, mild-flavored white fish.