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Feta

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NEWS
November 10, 2015 | By Maria Panaritis, Inquirer Staff Writer
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.
FOOD
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: ...
BUSINESS
April 5, 2003 | By Tosin Sulaiman INQUIRER WASHINGTON BUREAU
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.
FOOD
August 9, 2012 | By Russ Parsons, Los Angeles Times
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.
FOOD
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.
ENTERTAINMENT
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.
NEWS
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...
ENTERTAINMENT
April 12, 1996 | By Gerald Etter, INQUIRER FOOD WRITER
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.
FOOD
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.
NEWS
January 17, 1993 | By John V. R. Bull, INQUIRER STAFF WRITER
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.
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ARTICLES BY DATE
NEWS
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...
NEWS
November 10, 2015 | By Maria Panaritis, Inquirer Staff Writer
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.
FOOD
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: ...
ENTERTAINMENT
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.
FOOD
August 9, 2012 | By Russ Parsons, Los Angeles Times
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.
FOOD
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.
FOOD
April 21, 2011 | By Joyce Gemperlein, For The Inquirer
There's no place for pessimists or worrywarts at Easter brunch; it is the sunniest of holiday meals. The meal relies upon the optimistic spectrum of the food triangle: tiny vegetables, sprouts and other newborn, bunnylike and crispy and crunchy things; greens and pinks; eggs and carrots. Diners, too, are in an upbeat frame of mind, talking about how fine the weather is - a transparent attempt to forget their weeks of imprisonment behind three-foot-high walls of snow. Even the landscape supports the mood, with tiny sprouts saying "hi, there!"
FOOD
February 10, 2011 | By Rick Nichols, Inquirer Columnist
It was a month - last month - of unexpected winter harvest, bounty surfacing from the snow like a groundhog testing the air; a neighbor showed up at our door with a pheasant he'd shot. There is, typically, a January lull well documented on the bottom line of most restaurants, regulars taking a breather after the holidays, taking stock of their budgets, cocooning in the cold. But I'd taken a few weeks off work, and a funny thing happened: As new snow layered over old, and the weather mimicked Vermont, old friends dropped by for dinner - and had us over in return.
ENTERTAINMENT
February 19, 2010 | By LARI ROBLING For the Daily News
What do you do when you have an earnest, hardworking owner and staff, a business with an ethical mission and mixed reviews from your clientele? I suppose you could hope that the Fox network's Gordon Ramsay and his "Kitchen Nightmares" reality TV would return to Philadelphia to take you from tough culinary love to emotional meltdown. That's what happened when Ramsay and company invaded the Hot Potato Cafe last month. (If the Fishtown eatery had ditched the frozen potatoes as I suggested in my review two years ago, they would have spared themselves a heck of a lot of reality.
ENTERTAINMENT
February 19, 2010 | By LARI ROBLING, For the Daily News
What do you do when you have an earnest, hardworking owner and staff, a business with an ethical mission and mixed reviews from your clientele? I suppose you could hope that the Fox network's Gordon Ramsay and his "Kitchen Nightmares" reality TV would return to Philadelphia to take you from tough culinary love to emotional meltdown. That's what happened when Ramsay and company invaded the Hot Potato Cafe last month. (If the Fishtown eatery had ditched the frozen potatoes as I suggested in my review two years ago, they would have spared themselves a heck of a lot of reality.
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