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Grilled Chicken

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NEWS
April 12, 2012 | By Maureen Fitzgerald, INQUIRER FOOD EDITOR
An excerpt from the blog "My Daughter's Kitchen. " I have long wished for a good marinade for chicken on the grill. My requirements: that it be not too sweet, not too gloppy, not too complicated, not too expensive. I wanted a flavor profile that would appeal to adults and children, that could easily be expanded to feed a crowd, and would be an easy go-to, that could be thrown together with little effort, with ingredients already in the pantry. With this recipe, from Nina Simonds new cookbook, Simple Asian Meals , I have found the winner.
FOOD
June 26, 1988 | By Elaine Tait, Inquirer Food Writer
Jamey Sherman has this notion that the ideal restaurant entree would arrive with accompaniments carefully planned to complement the dish in flavor, color, texture and seasonality. But where another restaurateur might dismiss such an idea as impractical or unnecessary - after all, don't most diners accept the same catchall starch and vegetable with every dish? - Sherman already has begun testing the concept on his patrons at Jamey's, the Manayunk restaurant he owns with his younger sister, Tami Sherman.
FOOD
January 12, 1997 | By Bev Bennett, FOR THE INQUIRER
You don't have to be a marketing expert to know that Caesar salad is the hottest thing between tongs. It has two essential qualities going for it: ease of preparation and flavor. Even the most basic Caesar salad of romaine lettuce, croutons and bottled dressing tastes good. Do it from scratch with good-quality Parmesan cheese, anchovies and extra-virgin olive oil and it's a feast. One of the things you'll note about Caesar salad is how versatile it is. You can make it more substantial by adding strips of grilled chicken or salmon or cooked shrimp; or make it lighter by skipping the traditional coddled egg. You can even take the essential ingredients and replay them in a new form, as Caesar Sandwich.
ENTERTAINMENT
September 27, 2012
Company description: Grilled chicken, hearth-roasted apples, candied pistachios, dried cranberries, feta, mixed greens and caramel vinaigrette. Chain: Cosi. Calories: 515, with 26 grams of fat, 27 grams of protein and 597 mgs of salt. Location: 833 Chestnut St. Order time: A few minutes. Price: $7.99. Review: It takes a lot to get the Chain Gang to not order a Cosi thin crust flatbread pizza. But we always like to try their specials, too, and the Autumn Apple Chicken Salad is a winner.
NEWS
August 17, 2010 | By Peter Mucha, Inquirer Staff Writer
Zagat doesn't only rate fine dining. Its latest survey, conducted online, tallied opinions about all sorts of categories of fast food. The new titleholder for best burger was Five Guys, which has more than 20 locations in the Philadelphia area. Other winners: Best milkshakes: Dairy Queen. Best fries: McDonald's. Best coffee: Starbucks. Best grilled chicken: Chick-fil-A. Best fish: Long John Silver's. Best salads: Panera Bread. Best steak: Outback Steakhouse.
NEWS
June 28, 2012 | By Maureen Fitzgerald and INQUIRER FOOD EDITOR
Here is an excerpt from the blog "My Daughter's Kitchen. " My oldest son, standing in for his sister and taking a crack at cooking and blogging, is not in the least bit interested in light or vegetarian recipes. "Where's the beef?" was the refrain I often heard from him and his brother if I tried to offer meat-free dinners when they were growing up. However, I did come up with some dishes the boys came to love, including this summer pasta salad, a take on a caprese salad, made with tomatoes, fresh mozzarella, and basil leaves — and, of course, a hearty helping of sliced grilled chicken for the meat-eaters.
NEWS
January 17, 1992 | by Maria Gallagher, Daily News Restaurant Critic
The food at Arizona is as vividly colorful as this small Spring Garden eatery's terra cotta and turquoise color scheme. True to the name, Southwestern and Native American ingredients figure prominently in the preparations: jalapeno peppers, sweet potatoes, blue corn, pinto beans, cumin and the like. Some dishes can be fiery, which I discovered when I bit into what I thought was a stuffed sweet green bell pepper. For those whose tastes are more at home on another range, Arizona has a variety of sandwiches (corned beef, tuna, grilled chicken, vegetarian)
NEWS
February 5, 1999 | by Stan Hochman, For the Daily News
Orien Reid remembers walking away from her job as consumer reporter at Channel 10, and chuckles at the reaction of her colleagues. Reid chuckles a lot these days. "They asked me if I'd lost my ever-lovin' mind," Reid recalled, during a joyful lunch at the Chestnut Grill. "I didn't have lots of money, but I knew I wasn't going to starve. I've always believed, if you do things for the right reason, you're going to be OK. " Lost? Not with the moral compass Reid mastered as a child.
NEWS
July 26, 2014 | By Stacey Burling, Inquirer Staff Writer
Many of us think of food aimed at the elderly as the bland, dated stuff that might show up on an early-bird-special menu: meat loaf and mashed potatoes. So, it may be a bit of a surprise to learn what dinner was like on a recent weeknight at Normandy Farms Estates, a Blue Bell retirement community that is home to more than 500 people. Average age at entry: 80. The menu at the Fireside Grille included marinated salmon on sautéed fresh spinach, topped with sliced peaches; sweet and bitter grilled cheese (three cheeses with Spanish onion marmalade, tomatoes, and baby arugula)
BUSINESS
January 31, 1992 | Daily News Staff Report
If it cost Greater Philadelphia Chamber of Commerce members $45 a head to attend Wednesday's luncheon at which Mayor Rendell was the featured speaker, how much do you think members had to pay yesterday to lunch with President Bush? Did you say $50? $75? The answer is: zero. For chamber members, presidents are free. The annual "Mayoral Address to the Business Community" is a major fund- raiser for the chamber, said chamber spokesman Craig Hamilton. And it's planned long in advance.
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ARTICLES BY DATE
FOOD
February 13, 2015 | By Frank Wilson, For The Inquirer
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.
NEWS
July 26, 2014 | By Stacey Burling, Inquirer Staff Writer
Many of us think of food aimed at the elderly as the bland, dated stuff that might show up on an early-bird-special menu: meat loaf and mashed potatoes. So, it may be a bit of a surprise to learn what dinner was like on a recent weeknight at Normandy Farms Estates, a Blue Bell retirement community that is home to more than 500 people. Average age at entry: 80. The menu at the Fireside Grille included marinated salmon on sautéed fresh spinach, topped with sliced peaches; sweet and bitter grilled cheese (three cheeses with Spanish onion marmalade, tomatoes, and baby arugula)
ENTERTAINMENT
September 27, 2012
Company description: Grilled chicken, hearth-roasted apples, candied pistachios, dried cranberries, feta, mixed greens and caramel vinaigrette. Chain: Cosi. Calories: 515, with 26 grams of fat, 27 grams of protein and 597 mgs of salt. Location: 833 Chestnut St. Order time: A few minutes. Price: $7.99. Review: It takes a lot to get the Chain Gang to not order a Cosi thin crust flatbread pizza. But we always like to try their specials, too, and the Autumn Apple Chicken Salad is a winner.
NEWS
June 28, 2012 | By Maureen Fitzgerald and INQUIRER FOOD EDITOR
Here is an excerpt from the blog "My Daughter's Kitchen. " My oldest son, standing in for his sister and taking a crack at cooking and blogging, is not in the least bit interested in light or vegetarian recipes. "Where's the beef?" was the refrain I often heard from him and his brother if I tried to offer meat-free dinners when they were growing up. However, I did come up with some dishes the boys came to love, including this summer pasta salad, a take on a caprese salad, made with tomatoes, fresh mozzarella, and basil leaves — and, of course, a hearty helping of sliced grilled chicken for the meat-eaters.
NEWS
April 12, 2012 | By Maureen Fitzgerald, INQUIRER FOOD EDITOR
An excerpt from the blog "My Daughter's Kitchen. " I have long wished for a good marinade for chicken on the grill. My requirements: that it be not too sweet, not too gloppy, not too complicated, not too expensive. I wanted a flavor profile that would appeal to adults and children, that could easily be expanded to feed a crowd, and would be an easy go-to, that could be thrown together with little effort, with ingredients already in the pantry. With this recipe, from Nina Simonds new cookbook, Simple Asian Meals , I have found the winner.
FOOD
June 23, 2011 | By Bill Daley, Chicago Tribune
Filet mignon is one of the tenderest and easiest cuts of beef to cook. Too bad it's also one of the priciest. Get the most beefy bang for your buck by serving this cut with a sauce that adds flavor, color, and texture. Here are three sauce recipes. All are easy to make, so don't feel you're stuck with serving one sauce at a time. Remember how half the fun of an old-fashioned beef fondue was having a variety of sauces on the table to dip your cooked meat into. Offer one, two, three (or more!
FOOD
May 26, 2011 | By Michael Klein, PHILLY.COM
It seems counterintuitive, like bringing in a righthander to pitch to Ryan Howard in the bottom of the ninth with the bases loaded: Reflagging half a busy concession stand in the concourse at Citizens Bank Park to sell turkey burgers, salads, grilled chicken wraps, hummus and pita chips, carrots and celery, and sugar-free Tastykakes. But it's here, behind third base, beneath a new green sign heralding "Philly Fresh. " Hot dogs and other stadium staples are sold in the other half of the South Philadelphia Market stand - the side, it must be noted, with the longer lines.
NEWS
August 17, 2010 | By Peter Mucha, Inquirer Staff Writer
Zagat doesn't only rate fine dining. Its latest survey, conducted online, tallied opinions about all sorts of categories of fast food. The new titleholder for best burger was Five Guys, which has more than 20 locations in the Philadelphia area. Other winners: Best milkshakes: Dairy Queen. Best fries: McDonald's. Best coffee: Starbucks. Best grilled chicken: Chick-fil-A. Best fish: Long John Silver's. Best salads: Panera Bread. Best steak: Outback Steakhouse.
FOOD
May 6, 2010 | By Jill Wendholt Silva, KANSAS CITY STAR
When it comes to grilling, the global spice rack offers a world of exotic flavors. In India, garam masala is the go-to spice blend. The name means "warm" or "hot," so expect this seasoning to bring some spicy heat to the dish. A blend of up to a dozen spices, there are as many variations as there are cooks in the kitchen. The exact combination of spices varies by brand, but may include pepper, coriander, cumin, dried chiles, and others. This Garam Masala Grilled Chicken and Vegetables is a mildly spicy dish built on a bed of naan, an Indian flatbread similar to pita.
SPORTS
April 18, 2010 | By Frank Fitzpatrick INQUIRER STAFF WRITER
Even before the Braves' Jason Heyward became baseball's version of LeBron James - a multitalented, physically and facially mature wunderkind - he gave his high school coach several reasons to believe that day was coming: his abilities, his work ethic, his patience, his size, his demeanor. And on those long bus rides back to McDonough, Ga., when Heyward and his Henry County High teammates would stop at a McDonald's for a quick dinner, Troy Baker got to see one more attribute. "The whole team would be in line and it would be, 'Give me a triple cheeseburger.
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