January 3, 2013 |
Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs. I'd been aiming to create a solidly delicious, all-purpose meatball suitable for tossing with marinara over spaghetti. Except it didn't quite work out that way. The meatballs, while certainly delicious, were both too tangy and too sweet to pair with your basic pasta sauce. And they certainly didn't agree with the mandatory Parmesan that spaghetti calls for. So I tried them in a curry sauce.
July 12, 2012 |
LOOKS LIKE new Broncos quarterback Peyton Manning is putting down roots. TMZ reported that Manning, who signed with Denver in March after being released by the Colts, purchased a 16,000 square foot mansion in a suburb of the Mile High City. The home, which has seven bedrooms, nine bathrooms, an elevator, and a seven-car garage, cost a little over $4.5 million. A pittance to Manning who signed a 5-year deal worth $96 million. Diss Bud for Rays Before attending Tuesday's All-Star game, baseball commissioner Bud Selig took a shot at the Tampa Bay Rays' low attendance total for the season.
May 31, 2012
Rhubarb Barbecue Sauce 3 pounds rhubarb (about 9 cups), trimmed and cut into 1/4-inch slices 1 medium red onion, diced (about 3/4 cup) 2 cups raisins, chopped 1 medium orange habanero pepper, seeded and minced (reserve seeds to adjust heat at the end) 2 cups brown sugar 3/4 cup honey 3/4 cup cider vinegar 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon ground ginger 1 teaspoon sea salt If canning, prepare canner, jars and lids.
May 24, 2012
1 dozen eggs 6 tablespoons mayonnaise 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1/4 cup sweet pickle relish 5 strips of cooked bacon, crumbled 1/2 teaspoon hot sauce 1. Place the eggs in a pot of water. Bring water to a boil and then turn off heat. Let the eggs rest in the water for 15 minutes. 2. Peel the eggs and cut in half vertically. Remove the yolks and place in a bowl.
December 22, 2011 |
Consider offering something that is richly savory, but won't weigh down the party this holiday season. We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate. The result is a beautiful dish that will make a statement. If you can't find creme fraiche, substitute sour cream or Greek-style yogurt. Roasted Salmon With Warm Lentil Salad Makes 10 servings 2 cups green lentils 4-pound side of salmon, skin on 1 clove garlic, finely minced 2 tablespoons butter Salt and ground black pepper Zest and juice of 1 lemon Segments of 3 oranges Seeds of 1/2 pomegranate 1 teaspoon ground coriander 1/4 cup chopped fresh cilantro Splash of hot sauce 8-ounce tub creme fraiche Juice of 1 orange 1. Heat the oven to 400 degrees.
October 5, 2010
RE THE UNSIGNED Oct. 1 op-ed "10 Ways to Know If You're Black Enough": So your resident "Black Man" couldn't put his name on his article? Who is he to say what being "black enough" is, or isn't? I found this article hilarious at best, tragic at worst. There was only one good thing about it: It clearly showed you can't paint all of us black people with the same brush. Whoever wrote it doesn't even put a dent into explaining who is or is not black enough! And he cheated by giving only 10 ways - the many ways would fill a book.
October 1, 2010
The city has recently been engaged in a National Conversation on Race, otherwise known as "Who's black enough?" It's not easy: Black is not a color. It's a state of mind. That's why Tom Jones is blacker than Clarence Thomas. It's why Mario Von Peebles is just as black as Jesse Jackson. It's why we hailed Bill Clinton as the first black president, and laughed those corny parts right off Vanilla Ice's head. Blackness is not in the way you walk, either. You can stroll like Rollo from "Sanford and Son" and still not be black enough.
March 21, 2010 |
You will hear, on occasion, expats from Trinidad pine for a lost land - for beaches that are gone, and trails paved over, for the slower boat to Tobago (now it's a two-hour trip, not an overnight), and island architecture washed away by a wave of Americanized design. Last week one of them named Clarence Drakes, an architect himself, happened by Calypso, the homey Trinidadian stand in the Chestnut Hill Farmers Market, and he soon fell into a deep, misty-eyed reverie. Ah, but the food, reminded his friend Ayanna Osbourne, who has family ties on the island, that's another matter: No one has torn that page from Trinidad's story.
January 15, 2009
EDITOR'S NOTE: After years of yo-yo dieting, Kathy Manweiler discovered ways to cook and eat healthier without giving up the foods she loved. Those recipes helped her lose 100 pounds and keep the weight off. Now she's sharing healthy cooking tips with readers through her weekly "Don't Say Diet" column, which debuts today in YO! Food. WHEN YOU place an order for boneless buffalo wings with blue cheese dressing, more than 1,200 calories and about 90 fat grams could land on your table.
September 11, 2008 |
James Chan was up out of his seat before I got within 10 paces of his table at a dim sum place on Washington Avenue. He wanted to tell me about a favorite recipe of his, peanut vinegar chicken. A friend was making a YouTube video of it. (To see it, go to http://go.philly.com/chan .) Chan is a business consultant, and a more than merely avid Chinese home cook. He is something of an evangelist on the subject: When he has a winner, he wants to share it with the world. So, yes, I said, please e-mail me the peanut vinegar chicken recipe.