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FOOD
April 25, 1990 | By Sharon MacKenzie, Special to The Inquirer
In our ever-changing culture, with its constantly adapting language, some words and phrases come to assume lives of their own, to convey a feeling or idea rather than any exact meaning. Sunday dinner is one example, in that it conjures up a vision of a special meal for any time, not one that's limited to a Sunday. And it perfectly describes this month's menu for Affordable Feast, which is luxurious, delicious and festive. All ingredients are available in local supermarkets, preparation is guaranteed not to stress the cook, and results are sure to please everyone.
FOOD
September 14, 1986 | By Elaine Tait, Inquirer Restaurant Critic
At a dinner visit to Michael's, we could have wished for company. With just two other tables of diners and a few stragglers at the bar, the white-walled, long, narrow dining room of the new Chestnut Street restaurant seemed cold and lonely. But what a difference the time of day makes. At noon, a few days later, Michael's business was booming, and the noise from the piano and the crowd crammed in around us made for a party atmosphere in the long, high-ceilinged room. The booming lunch business should have come as no surprise.
NEWS
March 5, 1989 | By Shelly Phillips, Special to The Inquirer
They were there to feed the hungry, and nobody came. Or very few, anyway. Four people eating tuna casserole recently at the Church of the Holy Trinity in West Chester were outnumbered by about a dozen volunteers. Yet those who came to eat were happy for the warm food and kind attention. "I remember having to go to assistance in 1980, and I was humiliated," said Sarah Fagan, 52, who was eating dinner with her friend, Catherine Dulin, 65. "But in West Chester, they are a respecter of persons.
FOOD
May 23, 2014 | By Elisa Ludwig, For The Inquirer
Every so often, you stumble on a recipe with a technique so brilliant, so obvious, and so winning that you wonder why you don't cook every single meal this way. Such is the case with the one-tray meal, my most recent kitchen obsession. Not to be confused with one-pot stews or skillet bakes, or that covered standby of community cookbooks, the one-tray meal is something altogether more elegant by design, and arguably even simpler to make: a combination of protein, starch, and vegetables, scattered evenly across a half-sheet pan and roasted in the oven.
FOOD
January 23, 1991 | By Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
MY OWN MEALS. My Kind of Chicken, Chicken Please, My Favorite Pasta, My Turkey Meatballs, and My Meatballs and Shells. $1.99 to $2.49 per 8- to 8.5- ounce shelf-stable pouch. BONNIE: My Own Meals is the healthiest of the new meals made especially for kids. All the entrees are made without artificial colors or flavors, preservatives or additives. Each of the five shelf-stable entrees is moderate in sodium, fat and calories. The fat ranges from 16 percent of calories (Chicken Please)
FOOD
June 29, 1988 | By Sharon MacKenzie, Special to The Inquirer
There was a time when proper American meals were always hot meals, no matter what the temperature in the yard, in the kitchen or at the dining table. Consequently, summer eating often was a chore for everyone, particularly for the cook. Thankfully, that time is just a memory. And thankfully, too, our concept of cold food has progressed from simple deli cold cuts and potato salad to meals that have excellent nutritional as well as aesthetic appeal. In the process, an entirely new hot-weather cuisine consisting of good food, easy on bulk and heat, has been created.
FOOD
January 30, 1991 | By Sharon MacKenzie, Special to The Inquirer
If there is anything good to be said about winter, particularly when it's bitter cold, snowing and generally miserable, it's that it makes being at home seem so nice. There are shelter and warmth there, and there is comfort to be found, especially when everybody's favorite room, the kitchen, is giving off tantalizing smells. Aroma, in fact, is one of the key elements in the four-person, garlicky, Italian feast we offer this month. It contains luxury ingredients, hearty pasta and Mediterranean touches in easy-to-fix dishes, with nearly all shopping done in local supermarkets.
FOOD
May 2, 1993 | By Elaine Tait, INQUIRER RESTAURANT CRITIC
Restaurant reviewers worry about being recognized. So when our lunch server at Rembrandt's said, "Don't I know you . . .," I began to cringe - before I realized that she was talking to my review partner, Channel 17 interviewer Dorie Lenz. It was Lenz's first visit to the Art Museum-area restaurant. I'm betting it won't be the last. Her entree, we agreed, was a light, healthful combination in which each ingredient had been given careful attention. The entree's base was angel-hair pasta.
FOOD
February 9, 2000 | by Jaclyn D'Auria, For the Daily News
If you're into extra-special and extra-extra-special Valentine's Day dinners - as in extra work and fantasy menus - you'll appreciate the following suggestions from a few local chefs. Their versions of romantic food are sure to spark your own imagination. Most of these professional chefs won't be brewing their aphrodisiac love potions on Valentine's Day - because they'll be working. But that won't stop any of them from whipping up mouth-watering meals on their days off. How do the pros define a romantic meal?
NEWS
July 1, 2014 | BY PATRICIA MADEJ, Daily News Staff Writer madejp@phillynews.com, 215caro-854-5938
BISHOP Thomas Martin, 78, starts his Tuesdays before 5 a.m. on a mission: prepare meals for 200 or more people at a North Philadelphia church - sometimes by himself. "I get tired," admitted Martin, of Elkins Park. "But it's a mission, and in a mission you get strength. " For about 15 years, Martin has helped run Mount Olive Holy Temple's feeding program, a sit-down meal from noon to about 2:30 p.m. Tuesdays at the church on Broad Street near Jefferson. The goal is to provide a hearty meal to homeless and low-income folks who come from across the city.
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ARTICLES BY DATE
NEWS
July 29, 2016 | By Melanie Burney, Staff Writer
As soon as lunch ended, a little girl moved quickly to gather up a bag of leftovers: peanut butter and jelly sandwiches, oranges, and juice boxes. Her stash, she stated matter of factly, was for later, when summer camp at Camden Community Charter School in North Camden was over for the day. "This is so I don't starve when I get home," the 7-year-old with big, soulful brown eyes told a counselor. "Sometimes my mom runs out of food. " She is among thousands of children who participate in a summer meals program, run by the Food Bank of South Jersey, that provides breakfast, lunch, or snacks at schools, summer programs, parks, swimming pools, or anywhere children hang out during the summer.
SPORTS
May 27, 2016 | By Erin McCarthy, STAFF WRITER
When Will Gural arrived at the Haverford School in sixth grade, classmate Henry Blynn took notice. Despite being a new kid, Gural already had a number of friends. "Will fit in very, very well. I was like, 'Who is this chubby kid in the pink seersucker jacket that's already cooler than everyone?' " Blynn said with a laugh. "I got to know him and I noticed he wasn't as cool. " Ten years later, the two are still friends and teammates, hoping to lead Brown to an NCAA championship.
TRAVEL
May 23, 2016
In the last two weeks, we've focused on ways to save money during long-term travel on our two biggest expenses: lodging and transportation. Our third-largest monthly expense is food, so here we'll share tips on how we keep our food budget lower while traveling around the world. Budgeting for food during long-term travel is different from planning a weeklong jaunt to Miami or Paris. On a vacation, you'll likely visit restaurants for almost every meal. That's an expensive pace to sustain for more than a week; if we adhered to a "vacation food budget" during the last five years of travel, we'd have run out of money long ago. We've discussed saving money on lodging by renting apartments for a week or longer.
FOOD
May 5, 2016
St. Martin of Tours It was unanimous: Curried chicken, crudite and homemade ranch, and strawberry shortcake. The students practically made the entire meal without any assistance! They have truly become master chefs and are excited to continue cooking new foods at home. Phoenix Diaz even said, "Next week, I'm going to make dinner!" - Ashley Stadtfeld, Pattie Farrell La Salle Academy Hannah Bickert loved learning new recipes and cooking with her peers. Marvese Forrest learned how to clean up after herself and wished she could participate next year.
FOOD
April 22, 2016
Makes 4 servings 2 cups spinach 11/2 cups flat leaf parsley 1/2 cup celery leaves 4 medium-size Idaho potatoes 3/8 cup matzo meal, plus 1/2 cup more for dusting 1 egg 1 tablespoon Kosher salt, plus 1/4 cup for salting the water 1/4 cup olive oil 4 tablespoons butter 1 teaspoon ground black pepper Juice   of 1/2 a lemon 1/2 cup grated raclette cheese, or Gruyere if raclette is unavailable ...
NEWS
March 17, 2016 | By Kristin E. Holmes, Staff Writer
On Monday, a 384-square-foot, $500,000 mobile cannery of aluminum and stainless steel rolled into a parking lot in Franconia Township, Montgomery County, and a score of volunteers in plastic aprons, hair nets, and yellow gloves filed in for the first shift. Amid steam and noise, they plunged their hands into vats of raw cubed meat. They salted it and stuffed it in cans that, once machine-sealed, were lowered into eight massive pressure cookers. By the time the truck pulls out Wednesday, as many as 300 workers will have filled 16,500 cans with 30,000 pounds of pork - the makings of 160,000 meals for families in need overseas.
FOOD
March 17, 2016 | By Joy Manning, For The Inquirer
The area around the 3800 block of Lancaster Avenue in West Philadelphia offers limited choices for dining out. There's a run-down pizza shop, a bulletproof Chinese take-out joint, and not much else. But that's about to change. And Donnell Jones-Craven wants to tell the world. He is standing in front of the freshly painted facade of what will soon be EAT Cafe, Philadelphia's first pay-what-you-can community restaurant, where he will serve as the restaurant's chef and general manager.
FOOD
March 11, 2016 | By Maureen Fitzgerald, Food Editor
I had a realization as I stood before the roughly 60 volunteers at a meeting for this spring's My Daughter's Kitchen cooking classes: We have started a small cooking revolution. Readers of this newspaper have opened their wallets and rolled up their sleeves to make the dream of teaching kids to cook healthful meals a reality. These volunteers continue to inspire by their sheer volume, their dedication, their passion for how important a home-cooked meal can be in the life of a child.
BUSINESS
February 29, 2016 | By Andrew Maykuth, Staff Writer
MILLVILLE, N.J. - The Espoma Co., a leading producer of organic fertilizer, still uses largely the same natural soil-enriching ingredients it did when it was founded nearly 90 years ago. What's different now is that organic gardening has moved from the obscure corners of garden centers into the mainstream, shifting Espoma into a comfortable position in a thriving niche of the lawn- and garden-supply industry. "It used to be we had to downplay the organics when we were selling it because the organics always had some baggage with it - it smells, it doesn't work, it's too expensive," said Jeremy Brunner, 43, Espoma's vice president, who represents the fourth generation of family ownership.
FOOD
February 12, 2016 | By J. Gardner, For The Inquirer
When my husband and I got married, among the wedding gifts we received from a family friend were signed editions of every cookbook issued by celebrated chef Yotam Ottolenghi. Our friend lives in London, and she was excited to share Ottolenghi's delicious recipes with us because she had enjoyed his cooking with her husband. In our nearly two years of marriage, I have loved sifting through the gorgeous pictures in Ottolenghi's cookbooks, planning elaborate meals that seem always to call for a sprinkling of lovely pomegranate seeds atop some masterpiece of eggplant, lamb, or fennel.
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