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FOOD
May 24, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Deborah Madison - gardener, author, restaurateur and chef - is famous for her love of vegetables and deep knowledge of vegetarian cooking. But ask her about veggie burgers, and you get a surprising blast. "I hate the word 'veggie.' I don't even like the word 'burger,' " she says, "and I'm not really into veggie burgers. " Like it or not, the veggie burger is everywhere these days, from fast-food chains to hipster hangouts and places in between, including the frozen-food case in the supermarket.
SPORTS
April 22, 2013 | By Joe Juliano, Inquirer Staff Writer
The Penn Relays is known as the "world's oldest and largest relay carnival. " True devotees of the meet like to add "the best" to the phrase, and it's usually difficult to argue with them. There will be a little more stress than normal at Franklin Field starting Thursday, when the Penn Relays are conducted for the 119th time. The bombings last week in Boston have put university officials and police on high alert, and spectators, coaches, and athletes alike will be searched more thoroughly than ever before when entering the stadium area.
SPORTS
March 25, 2013
Villanova vs. Michigan, 7:30 p.m. (ESPN2) Delaware vs. West Virginia, 12:15 p.m. (ESPN2) Penn State vs. Cal Poly, 5:15 p.m. (ESPN2)
NEWS
March 15, 2013
News item: The Brewers Association has updated its Beer Style Guidelines, with definitions of 142 separate styles. The newest additions are Adambier and Grätzer. SO, THE authoritative organization of small American brewers has reached back a few centuries and turned up a pair of thoroughly obscure smoked European wheat beers for its comprehensive directory. They join a list of everything from Leipzig-style Gose to good ol' American malt liquor. I'm a big fan of style guidelines (heck, I wrote an entire book about 'em)
ENTERTAINMENT
March 13, 2013 | By Michael Klein, PHILLY.COM
If the accents coming out of the television during the 11th season of the Fox cooking competition Hell's Kitchen sound familiar, that's because at least five of the 20 chefs have ties to the Philadelphia area. The premiere is 8 p.m. Tuesday. "Oh, there was a lot of Philly there," said Zach Womack, 34, of West Philadelphia, a cook at The Cambridge on South Street.Also competing are Jacqueline Baldassari, 27, of Florence, Burlington County, executive chef at Ivy Inn in Princeton; Drexel University student Cyndi Stanimirov, 25, of Willingboro, a chef at the Madison in Riverside, Burlington County; Brasserie Perrier alumnus Michael Langdon, 33, of Hanover, Pa., executive chef at Huntsville Golf Club in Shavertown, Luzerne County; and Allentown native Jessica Lewis, 26, who left a finance career with Vanguard in Malvern and now cooks at Bagatelle NYC. A sixth chef - if you count York, Pa. - is Jon Scallion, 27. Early buzz has the solidly built, bearded Womack playing a key role in the season, whose premiere - including cooking sequences - was taped before an audience in Las Vegas.
NEWS
February 24, 2013 | By Frank Fitzpatrick, Inquirer Staff Writer
The last time Anne Cappelletti handicapped national awards, she was certain her son John wasn't going to win the 1973 Heisman Trophy. "Bill Lyon was at our house the night before," Cappelletti, 86, recalled Friday, referring to the former Inquirer columnist. "I said, 'Bill, what do you think?' He said, 'He doesn't have a chance.' " John Cappelletti, of course, did win the Heisman - "We were shocked," said his mother - and the Penn State back's stirring acceptance speech about a younger brother dying of leukemia resulted in the family's first brush with Hollywood, the 1977 made-for-TV film Something for Joey . Now, 40 years later, Cappelletti is equally pessimistic when asked to rate the Academy Award chances Sunday of best-picture nominee Silver Linings Playbook , parts of which were filmed on her Upper Darby block and in which she, reluctantly, played a small part.
FOOD
February 22, 2013 | By Anna Herman, For The Inquirer
Stuffed cabbage recipes are the realm of grandmothers and winter. I grew up with a sweet-and-sour beef and rice version simmered in lemony tomato sauce, just like many other Philadelphians of Jewish descent. We called it prakas, a Yiddish name with roots in Eastern Europe. Whatever your background, there are likely cabbage roll recipes in your family ancestry. Poles have golabki, Czechs and Slovaks call it holubky; Turks and Armenians eat dolmas. In Quebec you can ask for cigares au chou.
FOOD
February 21, 2013 | By Anna Herman, For The Inquirer
Stuffed cabbage recipes are the realm of grandmothers and winter. I grew up with a sweet-and-sour beef and rice version simmered in lemony tomato sauce, just like many other Philadelphians of Jewish descent. We called it prakas, a Yiddish name with roots in Eastern Europe. Whatever your background, there are likely cabbage roll recipes in your family ancestry. Poles have golabki, Czechs and Slovaks call it holubky; Turks and Armenians eat dolmas. In Quebec you can ask for cigares au chou.
FOOD
February 14, 2013 | Craig LaBan
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: Happy Mardi Gras!! I always get that gumbo feeling this time of year. Where do you plan to get into your Mardi Gras mood?   Reader: I vote Khyber Pass all the way! Reader: I was at Khyber last week and they had a Walker's style cochon de lait po' boy on special. It was like being in NOLA from the first bite. Reader: What do YOU recommend? C.L.: Well, I like some of the other contenders pretty much - Rex was a nice surprise for South Street, and Cajun Kate's is such a fun hidden gem to come across in the Booth's Corner Farmer's Market . . . but no one in town right now is nailing the true NOLA flavors quite like Khyber Pass.
FOOD
February 8, 2013 | By Stephanie Witt Sedgwick, Washington Post
A small amount of chorizo provides big flavor. Roasted Pork Tenderloin With Black Bean-Chorizo Ragu Makes 6 to 8 servings Ingredients: 1 3/4 pounds trimmed pork tenderloins (2 pieces) 1 teaspoon ground cumin 1 teaspoon dried oregano Salt and black pepper 1 1/2 tablespoons olive oil 1 medium onion, cut in 1/4-inch dice (1 cup) 1/2 medium red pepper, cut in 1/4-inch dice (1/2 cup) 4 ounces fresh chorizo sausage, casing removed 1 tablespoon tomato paste 1 1/2 cups black beans (homemade or 15-ounce can, drained)
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