April 25, 1990 |
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.
September 14, 1986 |
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.
March 5, 1989 |
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.
May 23, 2014 |
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.
January 23, 1991 |
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)
June 29, 1988 |
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.
January 30, 1991 |
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.
May 2, 1993 |
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.
February 9, 2000 |
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?
July 1, 2014 |
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.