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ENTERTAINMENT
February 4, 2016
DEAR ABBY: I recently decided that I wanted to help an infertile couple conceive by becoming an egg donor. I'm well-educated and have a job I love. I understand the commitment both time-wise and emotionally. I am now part of a registry, and I could be selected for a donation at any time. Like other young women, I am dating. However, I am conflicted about whether to tell my dates about my involvement with egg donation and if so, how. I understand that this is extremely personal, but at the same time I could have genetic offspring out there.
FOOD
January 29, 2016
I'm a sucker for a good can of tuna, and this recipe gives it a slightly sophisticated profile, with greens, eggs, and a bit of Parmesan cheese. It's quick to put together, and so pantry-friendly you might not even have to shop. You do need a jumbo-muffin pan. Tuna Spinach Tortas 4 to 6 servings   10 ounces frozen spinach, preferably in a bag rather than in a block Two 5-ounce cans tuna packed in olive oil 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup plain panko (bread crumbs)
NEWS
January 24, 2016
A 26-year-old man was charged Friday with the beating death of an Atlantic County man, the county prosecutor said. Nicholas A. Abbati, of Egg Harbor Township, was charged with murder and related offenses for a Dec. 23 assault that led to the death earlier this month of Jahlil Hunter, 30, of Pleasantville, and the hospitalization of Ebony Harris, 22, who lived with Hunter. Abbati was arrested Friday morning in Secaucus, N.J., and is being held on $1 million full cash bail. If convicted of murder, he faces a prison sentence of 30 years to life.
FOOD
December 31, 2015 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Serves 4.    4 teaspoons olive oil 1 onion, finely chopped Sea salt 14 ounces lean ground grass-fed beef 4 tablespoons chipotle sauce 28-ounce can chopped tomatoes 1 large handful cilantro, coarsley chopped, plus extra to serve Freshly ground black pepper 4 free-range eggs 1 jalapeno chili, thinly sliced 1. Heat the oil in a large, wide saucepan or deep skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring often, for 3 to 4 minutes or until soft.
FOOD
December 25, 2015 | By Elisa Ludwig, For The Inquirer
There is absolutely no reason (short of a doctor's warning) why you can't indulge all day long on Christmas. But for those with young children, gigantic gatherings, and/or multiple households to visit on a single day of celebrating, starting out with a sugar and fat blitz might be less than optimal. You need your energy, after all, for toy assemblage, chitchat with relatives, and daytime drinking - not to mention for enjoying all the other delicious treats to come. On the other hand, no one wants to serve dry toast or egg whites from a carton on Christmas morning.
FOOD
December 18, 2015
Here's a quick meal designed to get you in and out of the kitchen faster than you can say "holiday baking holiday decorating holiday shopping. " Smoked Salmon and Avocado Eggs Benedict 2 servings   For the sauce: 4 tablespoons butter 1 lime 1 large egg 1/4 to 1/2 teaspoon chipotle powder 1 to 2 teaspoons distilled vinegar Water (optional) For assembly 2 large eggs 2 English muffins, preferably whole-wheat Flesh of 1 ripe avocado 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ounces thinly sliced smoked salmon 1. For the sauce: melt in the microwave on low, then let cool for 2 minutes.
FOOD
December 11, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Not so long ago, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna noodle, chicken and rice, ground beef and macaroni, these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia.
NEWS
December 11, 2015 | BY MAUREEN FITZGERALD, Inquirer Food Editor mfitzgerald@phillynews.com, 215-854-5744
NOT SO LONG AGO, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna-noodle; chicken and rice; ground beef and macaroni; these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia. "I guess people don't make them anymore.
NEWS
December 4, 2015 | BY VANCE LEHMKUHL, For the Daily News VforVeg@phillynews.com
PLANNING holiday baking? Then you're probably all too aware that many people (family members?) are ditching eggs for various reasons. For some it's allergies, for some the massive cholesterol, for others the massive cruelty, for still others the government/industry dirty tricks to squelch egg-free competition. And let's not forget the increased costs from bird flu, or the fact that a surprising number of folks just don't like the taste of eggs. Yet, eggless baking options have been less than perfect, with different substitutions for different functions.
FOOD
November 6, 2015 | By Joy Manning, For The Inquirer
Most American 8-year-olds are intimately acquainted with chicken fingers. That breaded-and-fried staple is "kid-friendly" at least in part because of its detachment from the actual chicken - there're no bones or skin or anything that calls a bird to mind. Some people believe bringing farm animals to the kids will actually make them better eaters and more informed food shoppers down the line. And the third graders at Friends School Haverford are more connected to chickens than most kids.
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