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Lemon

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FOOD
April 8, 1987 | By CHRISTINE ARPE GANG, Special to the Daily News
Of all the flavor enhancers available to cooks, lemon is one of the most versatile. Its tart, clean flavor blends well with herbs to make salt almost unnecessary. Lemon is essential to fish, iced tea, some alcoholic drinks, asparagus and artichokes. Its ascorbic acid prevents browning in foods like bananas, apples and avocados. In addition to cooking, lemons are indispensable for other household chores - cleaning copper and discolored aluminum pots, adding sparkle to glassware, removing fish and onion odors from fingers and removing rust, fruit and ink stains from bleachable fabrics.
FOOD
July 24, 2015 | Samantha Melamed
Hug a lemon Many recipes call for half a lemon, or, say, half an onion. What happens to the other half? That's between you and the unseemly, plastic-wrap-strewn back of your refrigerator. A better solution is now available: silicone Food Huggers, available in a range of sizes to put the wraps on a variety of produce.  - S.M. Food Huggers, $9.99 for a four-pack at  Foodhuggers.com .   A creamy butter sans dairy and nuts A new peanut-butter alternative is on the market, and it's made in Lancaster.
NEWS
July 17, 1988 | By Daniel LeDuc, Inquirer Staff Writer
If you think you're driving a lemon, there is another avenue besides state law for getting the manufacturer to make good - the Better Business Bureau. For years, the bureau has operated its own arbitration program with most of the major auto makers, and the number of car owners using the program has been steadily increasing, according to Gwen Swain, of the bureau's South Jersey office. "The new law still doesn't affect us," she said. That's because the Better Business Bureau operates independently of the courts and the state's Division of Consumer Affairs.
NEWS
February 5, 2013
WHEN I WAS a 1952 engineering grad, I was dealing with an Omaha developer. I just had to have a newly restyled 1953 Studebaker car then, and he thought the new model would turn the ailing company around. (He figured, "How much below $7 could the stock drop?") I bought the car and he bought the stock. Over the next few years, I watched his $7,000 investment shrink as he watched me try to get my lemon auto fixed. I had a loser auto, he had a loser stock. - J.P.G., Santa Rosa, Calif.
FOOD
August 31, 1988 | By SONJA HEINZE, Special to the Daily News
Q.Is vitamin C completely destroyed when boiling water is poured over it? Does it do any good to drink hot water and lemon juice for a cold, other than just the benefits of drinking something hot? Nancy Sparks APO, N.Y. Q.I bought supplements containing both calcium and vitamin C in one pill, the idea being that vitamin C increases the body's ability to absorb and utilize calcium carbonate. But since vitamin C is an acid and calcium is a base, isn't it possible that they could neutralize each other if some moisture were to get in the jar, therefore making the pill valueless?
FOOD
February 10, 1993 | By Bev Bennett, FOR THE INQUIRER
When people get ready for Valentine's Day, most think chocolate. But when it comes to preferences in sweets, chocolate shares the spectrum with lemon. Just make a quick check of offerings in the local supermarket - lemon cake mix, lemon-lime soft drinks, lemon hard candies. But that artificial-lemon flavor can go only so far. If you want to make a great lemon dessert it should not only be sharp, but sweet enough that lips don't pucker. It should be refreshing and fruity. That said, here is a lemon tart that makes a perfect dessert.
FOOD
February 27, 2003 | By Marlene Parrish FOR THE INQUIRER
Nothing says celebration better than a platter of glistening babas au rhum. These miniature brioche-like cakes made with a yeasty savarin dough are dense with fresh butter and eggs. After a dip in a sweet rum syrup, they're glazed with rum-spiked apricot jam - quite a classic finish for an elegant dinner. Though most people associate babas with France, good things travel well. Drive south into Italy and you'll find the same mini cakes. But there they are dipped in a syrup made of limoncello, the Italian citrus-based liqueur.
FOOD
August 9, 1987 | By Leslie Land, Special to The Inquirer
No doubt about it, it's my favorite flavor, especially at the height of summer when its refreshing acidity seems to have a special sparkle. Happily, summer is when limes are at their most abundant, high in quality and inexpensive. More sour than lemons and somehow fresher tasting, limes are the most versatile of the sharp citrus fruits. Anything lemons can do, limes can do, well, not better exactly, but differently. Salad dressing made with lime juice instead of vinegar or lemon lets the fresh flavors of vegetables and fruits shine through clearly.
ENTERTAINMENT
September 22, 2011
This punch, by Phoebe Esmon at The Farmers' Cabinet, calls for local gin and absinthe from Philadelphia Distillers. Says Esmon, "Remember, punch isn't just an easier way to binge-drink. It's designed to sit on ice, instead of being shaken, where it can slowly dilute. " THE CONTRARIAN 6 ounces Bluecoat gin 3 ounces lemon juice, fresh squeezed 2 1/2 ounces simple syrup 1 ounce Vieux Carre Absinthe 16 dashes Peychaud's bitters 6 ounces club soda or sparkling mineral water Ice Lemon wheels In a punch bowl, add the gin, absinthe, simple syrup, lemon juice, bitters, and club soda and stir well.
FOOD
July 19, 2013
Citrus-Tequila Poached Chicken With Guacamole . . . 3 Tomato and Leek Sauce . . . 2 Lemon and Sour Cream Custard . . . 2 Zesty Quinoa Salad . . . 4  
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ARTICLES BY DATE
FOOD
March 25, 2016
Yields two cakes; serves 24 Butter for greasing pan 2 packages active dry yeast 1 cup plus 1 tablespoon sugar ¾ cup warm water (110 to 115 ºF) 8 to 9 cups unbleached all-purpose flour 1½ cups milk 1 cup unsalted butter ¾ cup golden raisins ¼ cup rum 6 large eggs 2 large egg yolks 2 teaspoons vanilla extract 1 teaspoon salt 1 teaspoon ground cardamom 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 large egg whites 1 tablespoon water Topping 4 tablespoons unsalted butter, at room temperature 1/3 cup packed light brown sugar 1 teaspoon ground cinnamon ½ cup slivered almonds ½ cup unbleached all-purpose flour Glaze 2 large egg whites 1½ cups sifted confectioners' sugar ½ teaspoon fresh lemon juice 1.    Lightly butter two 10-inch tube pans.
FOOD
March 4, 2016
Makes a generous 2 cups 1/2 teaspoon nigella seed (also called kalonji or black onion seed) 1/2 teaspoon cumin seed 1/2 teaspoon fennel seed 2 crisp green apples, such as Granny Smith Grated zest and juice of 1 lemon Generous pinch sugar, or as needed Pinch sea salt, or as needed 11/4 cups plain, low-fat Greek-style yogurt 2 tablespoons coarsely chopped mint 1. Lightly toast the nigella, cumin, and fennel...
NEWS
February 26, 2016 | By Mensah M. Dean, Staff Writer
SURROUNDED BY FAMILY in her Plymouth Meeting living room, Dara Arline puffed on a Newport and talked about the coping skills she wishes she had. "I think about him at least 20, 30 times a day because he was such a gentle spirit," she said. "None of my children have ever been in a fistfight. He was never suspended from school. . . . " That gentle spirit - her oldest child, Shakoor Arline - died in the most violent way, in a lurid and still-unsolved slaying early last Nov. 6. That's when someone pumped a barrage of bullets into him and Lisa Smith, the woman he was with, in an SUV parked near Lemon Hill Mansion in Fairmount Park.
FOOD
January 28, 2016
Makes 4 half-pint jars; 32 ounces total 10 lemons 4 cups water 3 cups sugar 1. Use a vegetable peeler or channel knife to zest 4 of the lemons. (You don't have to be too careful about the amount of pith.) 2. Bring the water to a boil in a large, wide pot over high heat, then add all the lemons, including the zested ones, and the strips of lemon peel. (Depending on the size of your pot, you might have to do this in batches; the fruit must be submerged.) Cook for 2 minutes, then transfer the lemons to a bowl to cool.
NEWS
November 11, 2015 | By Aubrey Whelan, Inquirer Staff Writer
Authorities searching for clues in Friday's double slaying near Lemon Hill Mansion are investigating the case as a "crime of passion," committed when someone found the victims having sex in the backseat of an SUV and shot them to death. Police have identified Shakoor Arline, 25, and Lisa Smith, 32, as the victims found in a Toyota Sequoia on Lemon Hill Drive in Fairmount Park on Friday afternoon. Investigators are exploring whether the couple's romantic entanglements had something to do with their death.
NEWS
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
FOOD
July 24, 2015 | Samantha Melamed
Hug a lemon Many recipes call for half a lemon, or, say, half an onion. What happens to the other half? That's between you and the unseemly, plastic-wrap-strewn back of your refrigerator. A better solution is now available: silicone Food Huggers, available in a range of sizes to put the wraps on a variety of produce.  - S.M. Food Huggers, $9.99 for a four-pack at  Foodhuggers.com .   A creamy butter sans dairy and nuts A new peanut-butter alternative is on the market, and it's made in Lancaster.
FOOD
July 17, 2015 | By Drew Lazor, For The Inquirer
When it comes to summer drinking, many are content with a minimal approach - a tumbler of rosé, a quick glug of tequila, a chilly can tucked into a koozie. The hows and whys of hot-weather thirst-quenching get a little more complex, however, where cocktails are concerned. Time of year isn't a priority for every professional drink-maker writing a new list, but a number of Philadelphia bartenders take the season to heart, building menus that reflect both the calendar and the thermometer.
FOOD
April 24, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
"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.
NEWS
January 10, 2014
ERIC HELMS' The Juice Generation offers 100 recipes for healthy juice combinations. He said sales of the book will benefit Wellness in the Schools ( wellnessintheschools.org ), a nonprofit that teaches public-school kids about healthy eating, environmental awareness and fitness. Each recipe below makes one serving (about 12 ounces). Note that while ingredients vary, the instructions for each recipe are simple: Blend in a juicer, and drink. SUPADUPA GREENS 2 cups kale 1 cup spinach 1 cup parsley 2 leaves romaine 3 stalks celery 1 medium green apple 1/4 medium cucumber 1/4 medium lemon, peeled DAILY DETOX 5 medium carrots ¼ medium cucumber 1 medium apple 1 inch fresh gingerroot, peeled ½ medium lemon, peeled PERFECTLY PEAR 1 cup spinach 2 leaves romaine 1 medium pear 1/2 medium frozen banana 1 medium lemon, peeled 1 cup filtered water   Source: The Juice Generation: 100 Recipes for Fresh Juices and Superfood Smoothies     When Dallyn Pavey felt a few extra pounds settling onto her petite 5-foot-1-inch frame, the King of Prussia-based restaurant publicist turned to juicing to get back into balance.
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