March 31, 2011
Makes about 2 cups or 32 servings 13/4 pounds red jalapeño peppers, stems removed and halved lengthwise 3 cloves garlic 2 tablespoons garlic powder, plus more as needed 2 tablespoons granulated sugar, plus more as needed 1 tablespoon kosher salt, plus more as needed 1 tablespoon light-brown sugar 1/2 cup distilled white vinegar, plus more as needed Water, as needed ...
January 9, 1991 |
THE HIGH LIFE The marijuana munchies - food cravings that users report - are for real. In an experiment, six men lived in a Johns Hopkins University lab for 13 days and smoked four joints daily. They unknowingly alternated three days of smoking real marijuana with three days of smoking placebo pot. During the periods when they smoked the real stuff, they ate 40 percent more calories in the form of snacks and gained nearly seven pounds. When they smoked the fakes, they lost the weight.
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.
May 10, 2012 |
32 ounces mushroom stock or chicken broth 3 tablespoons olive oil 1 clove fresh garlic, minced 6 ounces fresh shiitake mushrooms, chopped 4 ounces fresh oyster mushrooms, chopped 4 ounces fresh portobello mushrooms, chopped 2 teaspoons fresh thyme leaves, chopped 4 tablespoons unsalted butter 12 ounces arborio rice 6 ounces white wine (preferably dry, such as a Chablis) 2 scallions, chopped 1 sprig Italian parsley, chopped 2 ounces Parmesan cheese, grated Salt and pepper to taste 1. In a saucepan, heat broth or stock to simmer and hold.
September 3, 2000 |
It is the ultimate instrument of flavor in my repertoire of minimalist cooking. It is my definitive improv riff, capable of giving my late summer garden harvest a fragrant high-gloss sheen, or, satisfying my hunger as is, just plain. And though it is virtually invisible, a simple sauce of garlic and olive oil done right can be more memorable than all the dark stock and frothy butter sauces in France. Then again, aglio e olio is Italian. Aaaah-leo-ooooh-leo. It's as delicious to say as it is to eat. So why, I've often wondered, is it so hard to find a proper rendition in restaurants?
November 7, 1990 |
Bobbi Katz has been making her incredibly good hummus for nearly 20 years, but instead of stirring up a batch to take to a party, she's making it in vats these days. And sending it to supermarkets. Harriet's Favorite Hummus, which won a Philadelphia Magazine "Best of Philly" award this year, is not your traditional, find-it-in-any-veggie- cookbook hummus. Sure it has lots of chickpeas, garlic, fresh-squeezed lemon juice and a little olive oil . . . but there's also ginseng in it. And it's missing tahini - sesame seed butter - which means it's lower in fat than many other hummus recipes and more lemony tasting.
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.
February 8, 1989 |
When I was a little kid, I dreaded the regular family visits to Auntie's flat. Auntie was a great-aunt, my grandmother's only sister. She was a widow and lived on Chicago's Northwest Side when the neighborhood was filled with Eastern European immigrants. Actually, she was a fine, affectionate old lady, with enormous energy. She scrubbed her floors every day. And there were always wonderful meals bubbling on her stove. But when I was told we were going to see Auntie, which happened about every two or three weeks, I had to be almost dragged onto the streetcar.
November 23, 1990 |
You will not get the third-degree at the FBI at 25th and Olive streets in Fairmount. All they'll ask is what you want on your bagel. FBI stands for the just-opened Fairmount Bagel Institute. The sign says, "Home of the Bull Bagel. " What's a bull bagel? It's one with every topping on it - garlic, poppy seeds, onion, you name it. The supremely fresh bagels, 40 cents each, are the size of a small catcher's mitt, and they're softer than most bagels. Varieties include plain, onion, garlic, poppy seed, cinnamon raisin, pumpernickel and honey wheat.