CollectionsGarlic
IN THE NEWS

Garlic

FOOD
November 7, 1990 | By Libby Goldstein, Special to the Daily News
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.
FOOD
August 19, 2010
You have your sweet, you have your tart, you have your creamy. They all come together in this almost-too-beautiful-to-eat summertime appetizer from chef Lou Boquilla at Audrey Claire in Rittenhouse Square. The crab and apple terrine is topped with avocado slices and drizzled with a roasted garlic and yellow pepper emulsion. Crab-and-apple terrine ($13) at Audrey Claire, 271 S. 20th St., 215-731-1222.
NEWS
February 21, 2014 | BY LARI ROBLING, For the Daily News
NINE-month-old Adler Ferrell was in the kitchen - a safe distance from the action, though - and watching intently as his mom, Jerrie Leone Ferrell, cooked dinner. Having a family audience is nothing new to Ferrell, who grew up in a large Italian family - two older brothers and a younger sister - in Jamison, Bucks County. Dinnertime brought everyone together, she recalled. "I remember a lot of pasta going on," Ferrell said. "There would also be a veal or chicken dish, and we always ended with fruit.
NEWS
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.
NEWS
February 8, 1989 | BY MIKE ROYKO
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.
ENTERTAINMENT
November 23, 1990 | By Maria Gallagher, Daily News Restaurant Critic
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.
FOOD
July 3, 2008 | By Linda Gassenheimer, McClatchy Newspapers
Tempt your family with juicy, Sicilian-style swordfish steak. Tomatoes, olives and garlic are staples of zesty Sicilian cooking. Raisins add sweetness and a tantalizing contrast. The sauce for the fish can be made in a microwave to save time cooking and in cleanup. Tuna, halibut or grouper can be used in place of swordfish. Sicilian Swordfish Makes two servings 1. Place tomatoes, garlic, olives, raisins and oregano in a microwave-safe bowl. Cover with a paper towel and microwave on high 3 minutes.
FOOD
February 5, 1992 | By Donna Deane, SPECIAL TO THE INQUIRER
Do you love the flavor of those homey bean soups that take hours to cook? Here's a shortcut vegetarian version of the classic white bean soup that can be prepared in less than 30 minutes. The trick is to use canned Great Northern beans and canned chicken broth. Sauteed garlic, onion, carrot and tomato are added for flavor along with fresh sage, which is available in the produce section of most supermarkets. It can be easily recognized by the distinctive spongy texture of its tapering gray-green leaves.
FOOD
March 31, 2011
Makes about 2 cups or 32 servings 13/4 pounds red jalapeƱo 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 ...
FOOD
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...
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|