December 26, 2014 |
THROUGH HER TEARS, Anna Pozzi struggled to read the recipe for her famous baked macaroni and cheese. The dish, a Christmas Eve staple, was her daughter's favorite. But Theresa Pozzi wouldn't be there to enjoy it. Not this Christmas. Not ever. On Tuesday, a truck driver struck and killed the 33-year-old woman as she tried to cross State Road in Holmesburg. The next day, Christmas Eve, despite a heart laden with sorrow, Anna Pozzi, 62, somehow willed herself to get out of bed and make the gooey casserole.
August 27, 2013 |
By most measures, the CreekSide Co-op in Elkins Park can be called a runaway success. But the most important metric, revenue, is lagging to such an extent operators fear they won't make it to the one-year mark in November. The store, part of a growing movement of community-owned and -operated grocers, has anchored a revival of the downtown area that includes three new restaurants, a renovated park, and a community development project at the nearby train station. The co-op has attracted 2,150 member households, nearly double the target.
April 26, 2012 |
Most anything tastes good folded into the richness of macaroni and cheese, but in the mushroom mecca of Kennett Square, where the fungus is as fresh as it gets, there is a special irresistibility to a gooey slice of macaroni whose lily-shaped pasta tubes are studded with roasted maitakes, shiitakes, and oyster mushrooms. Add an indulgent Mornay sauce with good cheddar and gruyère, plus a little spark of Dijon mustard, and it is almost as if Talula's Table fused the macaroni casserole with a particularly sublime cream of mushroom soup, topped, of course, with crunchy garlic bread crumbs.
April 26, 2012 |
For garlic bread crumbs (makes more than needed for recipe): 12-ounce loaf of (sourdough or baguette) day-old bread, sliced. ½ cup garlic oil For mushrooms: 3 cups fresh mixed mushrooms (oysters, maitakes, shiitakes, beech, king oysters) 3 tablespoons olive oil, for roasting mushrooms For macaroni: 5 cups milk ½ large yellow onion, chopped, about 1 cup 2 garlic cloves, smashed with the flat side of a knife, skin left on 4 parsley sprigs 4 fresh oregano or marjoram sprigs 3 fresh thyme sprigs 3 bay leaves 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons softened butter (for buttering dish)
April 19, 2012 |
1 stick butter 1/4 cup flour 1/2quart heavy cream 3/4 cup Fontina cheese 3/4 cup Gruyere Cheese 3/4 cup Swiss cheese 1 1/2 tablespoons onion powder 1/2 tablespoon cayenne pepper 1 1/2 tablespoons Worcestershire sauce 1 pound macaroni Salt and pepper to taste 1. To make roux, melt one stick of butter in a pan over medium-high heat. Add flour and whisk until combined and color starts to darken; set aside to cool.
June 25, 2010 |
Pasta has been very, very good for the financial health of Philadelphia Macaroni Co. So good that Campbell Soup Co. , a longtime customer, said it agreed to sell an Ohio pasta factory to the family-owned Philadelphia Macaroni. Terms of the transaction, which is expected to close in mid-July, were not disclosed. But Philadelphia Macaroni, which has pasta factories in Warminster; Grand Forks, N.D.; and Spokane, Wash., doesn't intend to operate the German Village Products plant in Wauseon, Ohio.
December 31, 2009 |
Thousands of state employees, elected officials from Gov. Rendell on down, and guests eat at the glass-enclosed Capitol cafeteria each week. They go for the convenience, the schmoozing, and the ever-popular macaroni and cheese. But little did they know that other diners were living under the green-domed Capitol roof, taking advantage of the cafeteria pantry after hours: mice, untold numbers of them. The discovery the week before Christmas of a rodent infestation and 16 other health-code violations in the cafeteria prompted a flurry of responses: its immediate closing, government agency finger-pointing, and calls for tougher food-safety laws.
May 21, 2009 |
On the screen set up off center court at the Reading Terminal Market, the last of the Mohicans were having their say Saturday evening, giving accounts of the old days - the tremble in the rafters when trains still ran above, the buckets kept handy to accommodate the leaky roof, razzing one another, albeit gently, about the drinkability of fresh buttermilk. The stars mingled with the assemblage - tuxedoed Domenic Spataro, 92, bent but unbowed, who has cut back to six days a week at the sandwich stand now run by his son; the iconic butcher, Harry Ochs, just turning 80, with 62 years of meat-cutting under his belt; and, among others, Carol and Willman Spawn, customers since their first date here decades before their hair turned gray.
May 7, 2009 |
When I was young, one of my favorite meals was a dish my mother called "creation. " It consisted of ground beef, noodles, and whatever she had in the pantry. I didn't realize it then, but it was also a way Mom fed a family of six on a budget. She could make her "creation" for about $1.50. I look back now and marvel at her ingenuity. My idea of a cheap dinner is a box of macaroni and cheese. And there was my mother, Pat DeHaven, concocting her own inexpensive meal and turning it into a family favorite.
January 22, 2009 |
Jason Cichonski is only 24 years old, so perhaps it is no surprise that a microwaved bowl of Kraft "Easy Mac" (with a side of cut-up hot dogs) is still his favorite after-work meal. It's what Cichonski does with macaroni and cheese at his day job - as chef de cuisine of Lacroix at the Rittenhouse - that might be a little startling to comfort-food purists. And I'm not even talking about the decadent orzo macaroni with house-smoked salmon, rosemary-steeped brie cream, and brown butter panko bread crumbs that has been one of Lacroix's biggest lunch hits.