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FOOD
November 3, 2011 | By Maureen Fitzgerald, Inquirer Food Editor
This is an excerpt from Maureen Fitzgerald's cooking blog, "My Daughter's Kitchen. " Lentil soup is one of those staples you can turn to as the weather turns chilly. If you have a few basics on hand, this is a soup you can throw together, with a soothing, hearty result. It comes with a punch of protein without the heaviness of meat. It's exactly the kind of recipe I'm trying to pass along to my daughter - easy, healthy, and cheap - for the cooking blog we have started.
ENTERTAINMENT
March 31, 2011 | By LARI ROEBLING, For the Daily News
DAHLIA OSMAN had a dream - to leave corporate life and open a small cafe. Two-and-a-half years ago, that dream became a reality in Mazag Cafe, on 10th Street in the Italian Market. The Egyptian native was formerly an account manager in fiber communications, an experience she says prepared her to own a restaurant by teaching her financial skills and the ability to deal with unexpected problems. Osman says mazag means "good mood" in Arabic. In general that's what you'll find here.
ENTERTAINMENT
November 9, 2007 | By LARI ROBLING For the Daily News
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.
FOOD
August 31, 2006 | By Lini S. Kadaba INQUIRER STAFF WRITER
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.
ENTERTAINMENT
December 6, 2004 | By CATHERINE LUCEY luceyc@phillynews.com Associated Press and Daily News wire services contributed to this report. Catherine Lucey is filling in for Howard Gensler, who is on vacation
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.
FOOD
January 30, 2002 | By Aliza Green FOR THE INQUIRER
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.
FOOD
May 28, 2000 | By Marie Oser, FOR THE INQUIRER
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.
ENTERTAINMENT
December 3, 1999 | By Gerald Etter, INQUIRER FOOD EDITOR
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.
FOOD
May 26, 1999 | by Beverly Mills with Alicia Ross,For the Daily News
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.
FOOD
January 8, 1997 | by Aliza Green, For the Daily News
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.
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