February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
January 22, 2016
Although this dish looks like something you've tasted before, the combination of Chinese five-spice powder and a garlicky ginger-scallion topping makes it altogether different. You'll need an instant-read thermometer and a good exhaust fan. Five-Spice Steak 4 to 6 servings 1 bone-in rib eye steak (about 1 pound, at least 1 inch thick) 11/2 teaspoons Chinese five-spice powder 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 1 small red Thai/bird's-eye chili pepper 2 teaspoons toasted sesame oil 1 clove garlic 1-inch piece fresh ginger root 1 tablespoon unseasoned rice vinegar 2 teaspoons tamari (may sub low-sodium soy sauce)
October 30, 2015
Sacred Heart We were met with smiles, energy, and enthusiasm, along with questions about what we were going to cook today. "I want an important job," Tierrell Perry announced. Cutting various vegetables for the pasta dish and a salad did not meet his criteria for said "important job," but after a demonstration of smashing garlic, he beamed. "That's the job for me!" - Sylvia Wilson and Ruth Biemer Bayard Taylor The little chefs couldn't wait to whip up such a foreign dish.
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
October 16, 2015 |
Andy's Chicken is no fast-food joint. Despite the nonstop buzz behind the counter of its no-frills take-out corner, this red-hot Fishtown newcomer may, in fact, be the slowest Korean fried chicken take-out operation in the city, obliging a call-ahead order at least a half-hour in advance, and, if my experience was typical, an extra 15 minutes of patience on top of that. But it's worth the logistical challenge. Because Andy's is easily one of the best in this recent wave of new K.F.C.
April 24, 2015 |
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.
March 20, 2015
The truck: The dumpling has landed, folks. The missing link in Philly's food-truck scene. Mobile. Boiled. Fried. Go traditional or branch out with a specialty. Also, there are spring rolls. Welcome to Dump-N-Roll, the sandwich-n-taco alternative. Taste test: Peter Tong, who has been cooking for about 10 years, including stints at Susanna Foo and Morimoto, agreed to whip up some dumplings for us yesterday at the mobile-food commissary in Brewerytown. We were not disappointed.
February 13, 2015 |
Necessity, they say, is the mother of invention. It certainly can be the case in the kitchen, as my wife and I discovered a few years ago, when we were vacationing, as usual, in a cabin outside Tunkhannock in Wyoming County near the Poconos. This is a cabin with all the amenities, including a state-of-the-art grill on the deck overlooking a creek winding its way down Vosburg Neck to the Susquehanna River. Grilling is not my culinary long suit, though I can manage to turn out a half-decent steak.
December 5, 2014
MEAT and potatoes offer a hearty entry into the big-eating, rib-sticking world of chef Ben Ford. STANDING RIB ROAST For the roast: One 7-bone standing prime rib roast (16 to 18 pounds), trimmed and tied 10 garlic cloves, thinly sliced 4 tablespoons unsalted butter, softened Kosher salt and fresh coarsely ground black pepper For the jus: 2 cups red wine 10 fresh thyme sprigs 2 fresh rosemary sprigs 2 cups veal or beef stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To prepare the roast, remove it from the refrigerator 30 minutes prior to cooking time and preheat the oven to 450°F.
May 30, 2014 |
'Do you know what processed food is?" I asked the fifth graders at Henry Lawton Elementary, where I've been teaching cooking classes. I had just seen Fed Up , the heartbreaking documentary on America's addiction to processed food, and I felt compelled to talk about it. "It's fake food," said Nick Rodriguez. "It's food that they put stuff in," said Aneza Abalo. "You're both right," I said. Processed food does not grow in the soil. It comes from factories where they add chemicals and ingredients that you can't pronounce, I told the kids.