April 18, 2013
Makes 6 servings 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino Romano cheese (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.
January 12, 2012 |
A new cookbook from Good Housekeeping is an updated edition that seeks to compete with American Test Kitchen. (The hint is in the title: The Good Housekeeping Test Kitchen Cookbook , Hearst Books.) It covers the basics from homemade chicken noodle soup to chewy oatmeal raisin cookies, but it also offers more current fare, like grilled fish tacos and Pad Thai. Great for beginners, it includes lots of how-to tips for things like storing, planning, shopping, and freezing, as well as primers on grilling, soup-making, baking, etc. This fish recipe is an example of the simple yet tasty recipes you will find.
October 22, 2009
ANN HAZAN'S FAVORITE LASAGNA 1 medium onion, minced 2 tablespoons olive oil 1 large garlic clove, minced 1 pound lean, ground chuck 1 23.5-oz. jar Francesco Rinaldi no-salt prepared pasta sauce 1 cup water Salt and pepper to taste 1 pound lasagna noodles, no boil or traditional 1 15-oz. container ricotta cheese 1/4 cup freshly grated Parmesan cheese 8 ounces grated mozzarella cheese 2 eggs Additional Parmesan and mozzarella for sprinkling In a large saucepan, sauté onion in oil over medium-low heat until softened.
June 28, 2007
DEATH BY POTATO SALAD 2½ pounds small Red Bliss or Yukon Gold potatoes 3 garlic cloves, chopped 5 tablespoons olive oil Kosher salt and freshly ground pepper to taste 1½ tablespoons red-wine vinegar 1½ tablespoons whole grain mustard 1 tablespoon chopped green onions 2 teaspoons minced chives 1 teaspoon finely chopped fresh rosemary Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, in eighths (but try to cut them into even sizes)
December 14, 2006 |
Shredded lettuce has emerged as the most likely source of the bacteria that have sickened at least 71 people who ate at Taco Bells in four states, federal health officials said yesterday. "Could it change? It's possible," said Christopher Braden, a medical epidemiologist with the federal Centers for Disease Control and Prevention, "but we're fairly confident in the information. " The assertion is not based on evidence from testing but rather from the CDC's statistical analysis of what victims ate compared with what was eaten by companions who did not get sick.
December 12, 2006 |
Maybe it's not the green onions after all. The federal Food and Drug Administration said yesterday it had been unable to confirm that green-onion samples taken from Taco Bell restaurants were contaminated with a deadly strain of E. coli. "We've not ruled out any food ingredient," said David Acheson, chief medical officer, at the agency's Center for Food Safety and Applied Nutrition. "I'm not saying that we've ruled out green onions. " As of noon yesterday, 64 illnesses were associated with Taco Bell restaurants in Delaware, New Jersey, New York and Pennsylvania, according to the federal Centers for Disease Control and Prevention.
December 9, 2006 |
Stephen Minnis, an Air Force veteran from Montgomery County who's been violently sick for the last 12 days, yesterday blamed a Taco Bell chicken quesadilla and chalupa in one of the first lawsuits filed in the nationwide E. coli outbreak linked to the fast-food chain. The toll from the still-spreading outbreak left at least 63 people confirmed ill from the bacteria in Pennsylvania, New Jersey, New York, Delaware and two other states yesterday as investigators focused on green onions from a Southern California farm that were washed, chopped, bagged and boxed in South Jersey, destined for Taco Bell restaurants.
December 8, 2006 |
A nasty little bug went national yesterday, with new reports of diarrhea and other unpleasantness from New Jersey to Utah, "the vast majority" of it coming after people ate at Taco Bell restaurants, according to the CDC. Federal officials said a specific source of E. coli had not yet been conclusively identified through DNA analysis, but investigators continued to focus on green onions served at the fast-food chain in late November - some of...
December 7, 2006 |
All 15 Taco Bell restaurants in Philadelphia shut down yesterday afternoon, as the E. coli outbreak that has sickened at least four dozen people in New Jersey, New York and Montgomery County was believed to have been also found at a city Taco Bell. The company voluntarily shut the city eateries pending inspections and food-sample testing by the Philadelphia Department of Public Health, department spokesman Jeff Moran said. Green onions shipped to Taco Bell restaurants through a Burlington City warehouse are the leading suspect in the search for the source of E. coli contamination, health officials said.
March 11, 2004 |
Quiche: First it was classic, then some thought it was kitsch. Now it's making a comeback. Truth is, quiche has been around a long, long time, and it's not going away. This open-faced, savory pie originated in France's easternmost provinces, Lorraine and Alsace, along the German border. While quiche is French, the name is derived from kuchen, German for cake. The best-known quiche is an authentic quiche Lorraine - rich with cream and eggs and heavy with bacon, but with no cheese.