July 28, 2016
Makes enough filling for 16 tacos For the vegan mayonnaise: 2 tablespoons lime juice 1/2 cup unsweetened soy milk 1 cup canola oil 1 tablespoon agave nectar 1/4 teaspoon salt 1/4 teaspoon black pepper For the filling: 8 ears of corn, husks and silk removed Canola oil cooking spray 2 tablespoons nutritional yeast 1 teaspoon chili powder Lime wedges, optional 1. For the mayonnaise, use...
January 24, 2014
SO: January 23 - too soon to call 2014 "the year of the vegan"? Not if you're New York Magazine , which noted last week that "news outlets on both sides of the Atlantic" have already declared it. And who am I to argue? Veganism is seeping into everyday life through so many channels, it's hard to keep track of the milestones. Two buzzed-about veganizations recently seen on Delaware Valley grocery shelves range from a jar of plain mayo to a line of artisan soft gourmet cheeses.
February 21, 2013
WE KNOW better than to try to pin down the details on Anne Cappelletti's homemades. But a plate of Crabby Snacks sounds like the perfect accompaniment to Sunday's broadcast of the Academy Awards, which starts at 8:30 p.m. on ABC. The finger food - a/k/a Crab Bites, a/k/a Old English Crab Hors D'Oeuvres - is featured in Oscar-nominated, locally filmed "Silver Linings Playbook. " It's a tradition in the household of former Haddonfield teacher Matthew Quick, who wrote the novel. CRABBY SNACKS 7 oz. can crabmeat (well-drained)
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced 1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture. Per serving: 48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
September 10, 2009 |
Here's a quick and tasty recipe for that weeknight staple: boneless chicken breasts. It comes from Jamie and Bobby Deen, Paula's boys, so you know it's full of flavor and fat. "Coating chicken with mayonnaise and spices before you bake not only makes for a beautifully browned outside," they write about this recipe, "it also helps bring out the flavor of your seasonings. " To cut some of the calories, use light mayonnaise, and instead of slathering the mayo-mixture on the chicken, just lightly coat it. Roasted Spicy Mayo Chicken Breasts Makes 4 servings 1. Preheat the oven to 425. Line a rimmed baking sheet with aluminum foil.
May 22, 2008 |
My life is ruled by this question: What can I put mayonnaise on today? Of course mayo isn't in the forefront of my thoughts every single minute, but it is my subconscious reason for approaching the refrigerator when most people open its door for, say, deli turkey, eggs, bacon, cheese for a quesadilla, salami, arugula, leftover meat loaf, or a pickle - all of which, in my world, go splendidly with a cold emulsification of egg yolks, oil and a...
July 1, 2007 |
From her stoop next to Kurth's Seafood, known for its fried fish, Elestine Ashlock, at 82, can see beyond the papers in the gutter and the empty lots, still see the world as it was - the sprawling, brick trolley works at Ninth and Susquehanna, and Silk's grocery (or was it a drugstore?), and the old bookbindery, and a block away, the pretzel factory. There was much more in North Philadelphia, circa 1936, the year Jacob Kurth began selling his 35-cent fish platters (fried flounder, hand-cut fries, and choice of cole slaw or potato or macaroni salad)
October 22, 2006 |
Although Rachael Ray is one of America's best-known foodies, no one is likely to call her a gourmet. But the maven of 30 Minute Meals certainly qualifies as a gourmand. The 5-foot-3 dynamo loves eating food at least as much as she loves cooking it. On this afternoon, she's in the Manhattan studio of her new chat-and-chop show, Rachael Ray (seen on 6ABC weekdays at 10 a.m.). The overhead light grid is turned off, the audience has filed out, and a staffer is vacuuming the rug in preparation for the day's second taping.
January 30, 1995 |
So, I'm Joe Conventioneer - well, Josephine Conventioneer - down from North Jersey, here to spend a few days working World Widget Expo '95 at the Pennsylvania Convention Center. It's my first trip to the City of Brotherly Love. I'm booked at the new Marriott hotel, around the corner from the Convention Center. I'm eager to have some fun and get to know Philly. Sorry, Jo, but you've just checked into The Generic Hotel. It's no place to learn about Philadelphia. City officials and business leaders have long said it would take the opening of a major hotel, like the 1,200-room Marriott, to ensure bookings at Philadelphia's year-old Convention Center and the economic health of the surrounding neighborhood.
May 11, 1994 |
Jeremiah Goodrich (not his real name) is a finicky eater. Like many senior citizens, he finds comfort in familiar foods and a dining routine that varies little from day to day. Early each morning, the 82-year-old Logan Square dweller downs a shot of prune juice and a small bowl of oatmeal. At 10:45 a.m., he meets friends at a local luncheonette for a "real breakfast": two fried eggs, home fries, two pieces of toast with butter, and coffee. In late afternoon, he'll eat half a can of cream of broccoli soup, or cornflakes and milk.