November 10, 2015 |
Philadelphia's King of Cheese used to stock only one Greek feta in his South Philadelphia realm: a pungent and creamy creation of mountain shepherds. A briny curd called Dodoni. That's because Claudio Specialty Foods, like others in the know, considered it the good stuff. A white wonder straight from Greece, where the crumbly cheese made an ancient cameo in Homer's Odyssey and has reigned ever since. In a global sea of feta impostors, Dodoni was a sheep's-milk standout demanded by natives.
May 17, 2013
Makes 6-8 servings For the pickle: 3 cups Champagne vinegar or white balsamic vinegar 1/2 cup granulated sugar 2 tablespoons coriander seeds 2 tablespoons mustard seeds 1 medium shallot, sliced 4 whole garlic cloves 4 springs cilantro 2 pounds feta, diced or crumbled For the salad: ...
April 5, 2003 |
There's a global food fight coming. European food producers want the rest of the world to stop selling cheese labeled Parmesan unless it comes from Parma, Italy. They insist that only Pilsener beer brewed in the Czech Republic carry that description. They say bologna must hail from the Italian city to be worthy of the name. For U.S. food-makers, who for years have traded on the fame of the world's most celebrated regional fare when naming their products, it's a real problem.
August 9, 2012 |
My father has never been much of a food guy. But when it came to melons, he was way ahead of the curve. Served a wedge of cantaloupe, he'd sprinkle it with salt and pepper. I've never seen anyone else do that, but the combination is terrific - a good melon is way too wonderful to be treated only as a sweet. There are plenty of traditional examples of this. The most obvious is melon and prosciutto, and a very good one it is: the satin saltiness of the ham playing against the buttery sweetness of the melon.
May 31, 2007
I'm a feta fanatic, especially when warm weather starts to beg for light salads filled with the season's cucumber and tomato. But even I was stunned by the vast selection of the crumbly white Mediterranean cheese that I found at Bell's Market in the Northeast. Bell's has a primarily Russian clientele, but I counted 20 varieties of sheep's milk feta on display from countries as diverse as Bulgaria, France, Greece, Denmark and Turkey. Each has a different flavor profile, but Bulgaria's is my all-time favorite.
September 27, 2012
Company description: Grilled chicken, hearth-roasted apples, candied pistachios, dried cranberries, feta, mixed greens and caramel vinaigrette. Chain: Cosi. Calories: 515, with 26 grams of fat, 27 grams of protein and 597 mgs of salt. Location: 833 Chestnut St. Order time: A few minutes. Price: $7.99. Review: It takes a lot to get the Chain Gang to not order a Cosi thin crust flatbread pizza. But we always like to try their specials, too, and the Autumn Apple Chicken Salad is a winner.
November 13, 2015
SABZI KHORDAN (FRESH HERB PLATTER) 8 ounces feta cheese 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon caraway seeds 1/3 cup extra-virgin olive oil Coarse salt, such as Maldon, fleur de sel or kosher 2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram 1 bunch scallions, quartered crosswise, roots removed 2 cups walnuts (see...
April 12, 1996 |
She ordered the insalata tricolore; I chose the Greek salad. Then she selected a gnocchi dish and vitello al limone. Meanwhile, I was deciding on the spanakopita and arni kapama. Was she at a trattoria dining Italian, and I all alone at a nearby Greek taverna shouting "opah" between courses? No, we were both at Cafe Zesty, in Manayunk, where the menu has given new meaning to Greco-Roman. Cafe Zesty, the work of Tom Konidaris, opened back in 1993, and a year ago expanded next door to double its size.
December 15, 2011
The Greek salad has become a misplaced and tasteless afterthought on many restaurant menus. (Feel free to insert joke about Greece's economy here.) Estia has given it a second chance, and provided salad-starved Center City eaters with a place to get a light, zesty meal-in-a-bowl. The Horiatiki salad is as simple as it gets, using only ripe tomatoes, Greek olive oil, sweet and red onions, English cucumber, and a well-dosed red-wine vinegar. But the game-changer might be the part goat's-milk feta, which is soft, creamy, and miles away from the version of the cheese that Americans have come to know.
January 17, 1993 |
Superb homemade dishes at Athena, the friendly Greek restaurant in Glenside, are cogent reminders of the delights of this Mediterranean cuisine. The wonder is that there are so few Greek restaurants in our area. Athena replaced a pizza shop in the Keswick Plaza shopping center nearly two years ago after one of Athena's owners left It's Greek to Me, the excellent Greek restaurant in Doylestown that is now out of business. Although popular locally, Athena has not been widely known.