February 7, 1998 |
You probably haven't noticed it, but there's been something of a dust-up in the media lately abouts-e-x in high places. No matter what the truth turns out to be, the story paints a rather sordid picture of office life in what we might think of as our first corporation. Think about it: Would junior members of your firm be running around the executive suite at all hours of the night? Would senior managers send gifts to nubile employees? No way! In today's tough, competitive business environment, senior managers are too busy covering their own behinds to be interested in anyone else's.
January 8, 1996 |
Carol Kaplan hoped against hope. All night, she stayed up and cooked and cooked some more, praying that somehow the snow wouldn't be so bad and the long-planned Torah Fund Brunch of the Germantown Jewish Centre could go on as planned. As the forecasts worsened and the white stuff actually began to fall, Kaplan shifted into high gear. Maybe the people bringing the kugels would be snowbound, she thought, so she cooked two extra kugels. Same for the cake people. So she baked a cake at 1 a.m. And just in case the brunch couldn't be held at all - well, Kaplan didn't want to be stuck with six salmon mousses.
November 3, 2011
A trip to the United Kingdom, where fast - but fresh and light - sandwich shops rule, inspired Capogiro owner Stephanie Reitano to create this new line for her gelateria. Ingredients are high-quality (eggs from Green Meadow Farm, ham from Lancaster), the packaging is sleek, and all the sandwiches are about 400 calories and made fresh daily. Pick one up with your morning coffee and score a meal deal. There's BLT, egg salad, ham or turkey with cheese, and tuna. - Ashley Primis $5-$5.45, available at the 20th St., University of Pennsylvania, and 13th St. Capogiro locations, capogirogelato.com .
August 30, 1995 |
If you're in the market for a starter cookbook, you can't do better than Elaine Corn's "Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today" (Harlow & Ratner, $24.95). The book has won every major award in its class this year, including a James Beard Award, a Julia Child Cookbook Award and "best general cookbook" from the International Association of Culinary Professionals. What makes this book ideal for the culinarily challenged is its ability to explain rock-bottom basics in clear, reassuring language.
March 18, 1992 |
As the author of 16 cookbooks I'm often interviewed for and asked about my favorite recipes, but today's interviewer wanted his favorite recipes: specifically tunafish sandwiches. He was putting together a cookbook and had already cut out all the pictures. He's 8 years old. It started me thinking about tuna salad, egg salad and other sandwich fillings. The recipe is rarely found in cookbooks - too simple - yet the taste, texture, nutrition and calorie counts will vary dramatically depending on the ingredients, the proportions and how they're mixed together.
June 1, 1990 |
The alluring window display at Pour Vous, a truly French butcher shop in Center City, stops passersby in their tracks. I have not seen a food shop display its wares this lovingly since my last trip to France. There are fat, fancy sausages lying in wait for the backyard grill, meat spreads sculpted into bird shapes, fresh take-away sandwiches and pastries to sigh for. French is spoken here; owner Marc Pauvert answers the telephone with a cheery, "Bonjour. " This spotless charcuterie also sells soups, salads, breads, cooked meats and gorgeous raw cuts, some already prepared as chicken cordon bleu or stuffed lamb chops.
May 29, 2003 |
Whoever dyed the city's JFK Plaza fountain water an eye-catching neon pink last week did more than just pull a prank - he or she may have started a colorful trend. Instead of irritating city officials, the fountain's pink water amused some of them, even Mayor Street. He has suggested coloring the water on other occasions, such as the Fourth of July. "We're looking into what can be done, because doing something like that brings energy and vibrance to the city," said city Managing Director Philip R. Goldsmith.
October 23, 1991 |
Dear Polly: Our refuse company wishes us to remove labels and wash our cans before recycling. Removing the label is no problem, but rinsing every can by hand is too wasteful of water. That's why I put the can, with lid attached, in my dishwasher with all the other dirty dishes. And I use my fabric softener sheets more than once. Usually, they work through three drying cycles. - Linda Dear Polly: Keep a few absorbent towels or rags in your garage. After driving your car home in the rain, towel it off. The result: a rain- washed car!
June 20, 1990 |
To egg or not to egg, that is the question. Should potato salad contain hard-boiled eggs? Naturally, it's a matter of preference. My preference? I say, if you want egg salad, make egg salad. If you want potato salad, forget about eggs. Although I'm not saying I'm right, you will notice that most potato salad recipes don't list hard-boiled eggs as an ingredient. Some list it as an optional ingredient. And contemporary recipes rarely include hard-boiled eggs, perhaps in response to cholesterol warnings and the egg-o-phobia they've spawned.
February 6, 1986 |
Let's think about eggs. Really think about them. What they were meant for. What they were not meant for. Eggs. They sustain life, don't they? Life emerges from them. And they can keep you alive - happy, even - in any number of ways. Omelets, say. Egg salad. Quiche! Eggs Benedict! But mankind, never satisfied, persists in carrying things too far. Somebody, for example, actually came up with this riddle of applied engineering. Call it, for reasons that will become clear, the Humpty Dumpty conundrum: What's the safest (for the egg, that is)