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Lemon

NEWS
May 23, 2012 | Ed Weiner
With Memorial Day weekend just a few days away, my thoughts turn to the rites of summer — the shore, barbecues, Phillies games. For kids I hope they also turn to getting a summer job. Sadly, they're not getting much help from what they're taught in schools or an overregulated society that is cracking down on things like lemonade stands. This is the time of year for kids to do lemonade stands, mow lawns, have garage sales or find a thousand other ways to make a buck. In addition to the pleasure of having some of your own money, kids can learn about the free-enterprise system and maybe what it takes to get their feet wet with being an entrepreneur.
NEWS
May 10, 2012 | Freelance
For the muffins: 10 ounces unbleached all-purpose flour 1/2 cup confectioners' sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1/4 cup milk 2 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 teaspoon vanilla extract 8 tablespoons unsalted butter, very soft 3/4 cup superfine sugar 1/2 cup sliced roasted almonds For...
NEWS
March 29, 2012
2 pounds baby or fingerling potatoes ¼ cup plus 3 tablespoons extra virgin olive oil, plus more as needed 3 garlic cloves, peeled and halved Grated zest of 2 lemons 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper   1. Put the potatoes in an 8-quart pot with...
FOOD
March 8, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
A n excerpt from the blog "My Daughter's Kitchen. " Giada DeLaurentiis has a new cookbook, Weeknights With Giada , to be released this month, with recipes designed for throwing together a good dinner after a long day at work. Even TV chefs want family dinners. Giada wants to give her daughter the home-cooked dinners she remembers growing up. But even she doesn't have hours to spend. "Because my daughter is 4, I want to spend my free time hanging out with her," she told me in a phone interview.
SPORTS
January 25, 2012 | By Mike Jensen, Inquirer Staff Writer
The crowd was good and loud, suitably into it. But these weren't Cabrini Crazies. The crowd wasn't why this cozy wooded campus on the northern edges of Radnor currently is the toughest place for a road team to win a men's college basketball game in the Philadelphia area. Truth is, 457 people can make only so much noise. The real reason Cabrini has won 37 straight home games, and 40 straight at home in league play, became obvious just a few possessions into last Wednesday night's game, when a bearded, under-6-footer took the ball across halfcourt, a one-player fastbreak.
BUSINESS
January 7, 2012 | By Peter Svensson, Associated Press
The largest trade show in the Americas must be a great place to show off new products, right? Wrong. The International Consumer Electronics Show (CES) is quickly becoming a launch pad for products that fall flat. When the annual gathering kicks off next week, organizers expect more than 140,000 people to descend on Las Vegas. They will mill around 1.8 million square feet of booths and exhibits, equivalent to 31 football fields. The 2,800 or so exhibitors are hoping to set the tone for the year by showing off tons of tablet computers, throngs of 3-D TVs, and untold numbers of slim, light laptops called ultrabooks.
FOOD
December 29, 2011
These nectarous, Brooklyn-made syrups have all the attributes one could hope for: made by hand, in small batches, with only organic, fair-trade ingredients. And delicious. The flavors, such as lavender-lemon and cardamom-clove, can punch up anything from cocktails to coffee to cookies. - Ashley Primis Royal Rose Simple Syrup, $12, at Art in the Age, 116 N. 3rd St., 215-922-2600, artintheage.com .  
FOOD
November 23, 2011
Makes 4 sandwiches For aioli: 2 egg yolks 1 chipotle pepper, soaked in       1/2 cup water 3/4 cup vegetable oil 1/2 cup cooked sweet    potatoes 1 tablespoon honey For fig dressing: 4 figs 1 teaspoon minced shallot 2 cups white balsamic    vinegar 1 cup olive oil Juice from half a lemon...
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
August 18, 2011
A chiffonade of basil leaves. A shower of Parmigiano-Reggiano. A squeeze of lemon. All of these things are happening, at a chain restaurant. Seriously, a chain! Sweetgreen, the D.C.-based quick-serve eatery, has recently opened two area locations, with more on the way. What separates Sweetgreen from the other tossed salad spots is a true dedication to freshness. So the Santorini salad, which comes with roasted shrimp, feta and chickpeas, is flipped with just cut mint and lemon juice, from an actual lemon.
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