November 9, 2007 |
The food-a-razzi, those diners who race to the newest place ready to proclaim it a hallowed haunt or a dud, have been quick to swarm Queen Village's Cochon. This barely month-old BYOB newbie already has "reservations only" on most weekends and it's getting tougher to get a seat on weekdays. Lately there's been much said about the Philadelphia dining scene becoming too many husband-and-wife duos opening one BYOB after another with little innovation. That may be a fair comment, and it will be interesting to see where chef/owner Gene Giuffi and co-owner Amy Giuffi take the fledgling Cochon.
August 31, 2006 |
In the Philadelphia area, restaurants are rethinking menus, shopkeepers are worrying over stock, and Indian customers, always in search of a bargain, are grumbling. The price of dals - the lentils of various hues that are essential to any proper Indian diet - has skyrocketed in the United States recently, since India stopped exporting them due to a shortage there. The ban has pushed prices two to four or more times higher in this region; in other parts of the country, supplies are short.
December 6, 2004 |
AFTER TWO days of searches at the Neverland ranch, authorities took a DNA sample from Michael Jackson, a newspaper reported yesterday. Investigators used a cotton swab to take the sample from inside Jackson's mouth on Saturday, the Santa Barbara News-Press reported, citing unidentified sources. The move came as police searched Neverland again on Friday and Saturday. The pop star's trial is scheduled to begin Jan. 31. Jackson, 46, has pleaded not guilty to child molestation, conspiracy and administering an intoxicating agent - alcohol - to the alleged victim.
January 30, 2002 |
I'm here to "spill the beans" about wonderful bean soups that are both easy and inexpensive to make. Bean soup may be the homiest - and even homeliest - dish you can think of, but there are so many versions that you'll never get bored. Satisfying, inexpensive and filling, bean soup will taste just as good, if not better, after a few days of mellowing. In cold weather, I make a different kind of bean soup every weekend to keep on hand for lunch or a quick supper. Because the soups freeze so beautifully, I almost always make a double recipe and freeze half.
May 28, 2000 |
More fruits, vegetables and salads are being introduced into the diet as people are reducing the amount of meat they eat - and, in many cases, doing away with meat completely. Vegetarians eat no meat in any form; vegans, or "pure vegetarians," eliminate dairy products as well. This always brings up the question, "Where do you get your protein?" There are many sources of protein in the plant kingdom. Nuts, peanut butter, tofu and legumes are all excellent sources of protein.
December 3, 1999 |
For Kishan Singh, life began in 1981, when he arrived in the United States from northern India and worked at Windows of the World, on the 107th floor of Manhattan's World Trade Center. As a busboy he was only on the first level of his chosen profession, but he liked the view. And it was apparent his supervisors liked what they saw, because it wasn't long before Singh became a waiter. And when he left Windows, in 1988, he had been promoted to captain. "I liked the business very much and then opened my first restaurant, in Albany.
May 26, 1999 |
Since we first raved a few months ago about how quickly red lentils cook, we've received several letters from readers who love them. "Red lentils are a great addition to the Desperate pantry," they say, "only now we need some new recipes. " The good news is that you can substitute red for brown lentils in your own recipes for salads, soups or stews, so long as you take into consideration the shorter cooking time. The red lentil cooks to perfection in just nine to 10 minutes because it's a little smaller than a brown lentil and doesn't have an outer layer, called a seed coat.
January 8, 1997 |
Yo, Chefs! I had the best lentil soup at Ozzie's. Would you get me the recipe? Diana D'Angelo Philadelphia Dear Diana, The recipe follows, but first a few words about Ozzie Gallelli, the owner/chef for 22 years at Ozzie's Trattoria, in South Philadelphia. Gallelli and his cousin, Toto Schiavone, owner of DiLullo's, came over from Calabria, in southern Italy, to work at the old Pavio's in the Northeast. Gallelli started out as a busboy. Even though he now owns his own place, he's still a hands-on cook.
January 29, 1995 |
If you're looking for a hearty but low-fat lunch, try lentils. They're a modern miracle health food as old as the hills. Probably the first cultivated legumes, lentils have been grown for food since 7000 B.C., according to food historians. Lentils are the most digestible of all the legumes, and the easiest to prepare. Unlike most beans, lentils don't have to be soaked, and can be cooked, from scratch, in just 15 to 20 minutes. Health benefits abound. Just one cup of cooked lentils provides 232 calories, 18 grams of protein, 40 grams of carbohydrate, and only a trace of fat and sodium.
June 22, 1994 |
Feeding a crowd doesn't have to mean hours of shopping, prepping and cooking. Just last week, I invited 10 people for a birthday supper. Everyone loved the food. All the dishes were prepared ahead of time and arranged on platters. By meal time, I was cool as a cucumber and the kitchen was as neat as a pin. If time and weather conditions require that the dishes be refrigerated, make sure to bring them to room temperature before serving. Refrigeration can flatten flavors, so taste each dish and add more seasonings if needed.