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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
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 2, 1999 | by John M. Baer, Daily News Staff Writer
As America prepares for a long Independence Day weekend of picnics, parties and cookouts, Gary Heidnik prepares for his final get-away and his last meal. The choices are many, but the fare is feeble. Heidnik, a convicted killer of two women imprisoned more than a decade and slated to die Tuesday night, gets to pick from among 37 "entrees," 13 different potato dishes, 16 soups, 22 veggies and 12 desserts. There is nothing fancy, no lobster bisque, no broiled scallops, no champagne, not even a beer.
NEWS
September 20, 1992 | By Ed Engel, INQUIRER CORRESPONDENT
Got a spare room? Live in or near Pennsauken? If you do, Erick Long wants to talk with you. Soon. Long is one of about 160 members of Up With People, the 25-year-old nonprofit group of young performers from around the globe whose stage shows offer messages about the benefits of international understanding and community activism. As part of Pennsauken's centennial celebration, Up With People will perform Friday and Saturday at Pennsauken High School. And the group, which is making its third visit to the township, needs some help while in Pennsauken from Thursday to Sunday.
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ARTICLES BY DATE
NEWS
April 9, 2014 | By Julia Terruso, Inquirer Staff Writer
CAMDEN Under a mural of smiling children, local organizations and government agencies tasked with feeding hungry children gathered Monday to talk about the time of year when little stomachs typically grumble the loudest: summer. The roundtable in Camden's City Council chambers brought together New Jersey Secretary of Agriculture Douglas H. Fisher and Audrey Rowe, administrator of the U.S. Department of Agriculture's Food Nutrition and Consumer Service, for a discussion on ways to raise participation in the federally funded Summer Food Service Program.
FOOD
March 10, 2014 | By Craig LaBan, Inquirer Restaurant Critic
The next big show at the Kimmel Center is going to be one of its most expensive tickets: dinner. The performers? Celebrity Iron Chef Jose Garces and his team. The set? Volvér, a much-awaited jewel box dining room in the Kimmel Center. And not only will its tasting menus instantly become the city's priciest meal, with food alone fluctuating between $150 and $250, it will also become Philly's first restaurant to sell those seats online as a "ticketed experience," prepaid and nonrefundable.
FOOD
February 14, 2014 | By Elisa Ludwig, For The Inquirer
Along with the drugstores' heart-shaped boxes, they should probably offer free first-aid kits on Valentine's Day, because no other holiday inspires so much well-meaning, overambitious, and underexperienced cooking. Still, if it doesn't send involved parties to the emergency room, the right home-cooked meal could be an important turning point in a relationship, the moment of dawning realization that this thing could actually last. Food legend is filled with such recipes - engagement chicken and marry-me lasagna and kiss-me kugel - dishes that are supposedly so delicious that they inspire proposals or at least romantic escalation.
NEWS
January 10, 2014
"IS IT real?" That's the key question for any dietary change adopted in January. It's easy on New Year's Eve to foresee a year of healthful eating, but a week or two in, the pie in the sky may become a pie in the face as aspirations give way to realities. A local meal service aims to help you make real changes around food - to the point of being named Real Food Works. Founded by entrepreneur Lucinda Duncalfe, in 2012, RFW moved into Philadelphia proper (Juniper Street) this past fall, launching with an event that saw Mayor Nutter gulping down a celebratory green smoothie.
FOOD
January 3, 2014 | By Virginia A. Smith, Inquirer Staff Writer
In 1978, at the height of the Crock-Pot fad, Phyllis Pellman Good received one as a gift. "Here," said the neighbor who bestowed it, "you need this. " Good was a working mother of two small girls and, while husband Merle was great at cleaning up, the cooking fell to her. No stranger to the kitchen, she and her husband were founders of Good Books, the Intercourse, Pa., publisher that specializes in cookbooks and other works about Amish and Mennonite life, and she already had several titles under her belt and a local following.
NEWS
January 1, 2014 | By Claudia Vargas, Inquirer Staff Writer
The decorators at the Union League were hanging gold drapes Monday afternoon. The cooks downstairs were poaching 150 lobsters. Up the street, the staff at the Ritz-Carlton 10 Arts Bistro & Lounge were polishing champagne flutes and laying in bottles of the bubbly by the hundred. And by Tuesday morning, another dining room on South Broad Street will fill with the aroma of turkey sausage and buttermilk biscuits, made from scratch, and offer New Year's Eve breakfast to a few hundred guests on a budget.
NEWS
November 15, 2013 | By Steve and Mia
Q: If I invite a man over to my place and cook dinner for him, why does he automatically assume it means I want to sleep with him? After this happened several times, I stopped doing it. I really enjoy cooking and sharing food ideas, but for some reason men I date leap to the wrong conclusions. Any solutions? Steve: You're not adding granulated Viagra to the food, are you? I don't think it's your kitchen that's leading him to your bedroom. At some point in a new relationship, every man assumes the woman wants to bed him, because who wouldn't?
NEWS
October 7, 2013 | By Julia Terruso, Inquirer Staff Writer
In the shadow of City Hall and the company of 900 fellow dinner guests, Caleb Karlen, 11, sampled the Waltham butternut squash caponata. "Delicious," the sixth grader at Penn Alexander said as he went back for a second forkful at "70x7 The Meal act XXXIV". Caleb, whose mother, Ann, is executive director of Fair Food, is no stranger to heirloom produce. He not only kept up with conversation about food access and healthy eating, he taught fellow diners a few things. The meal, commissioned by the Mural Arts Program to kick off its 30th anniversary, ends the "What We Sow" project, launched in June with the goal of provoking conversations about the politics of food production and healthy eating.
FOOD
September 27, 2013 | By Anna Herman, For The Inquirer
As the leisurely rhythms of summer give way to the more frantic routines of fall, those responsible for feeding a family have the challenge of navigating mealtimes around multiple schedules. I have always felt, and research bears out, that sitting down to eat, even for a few minutes, is better than eating in front of the fridge, or in the backseat of the car. Sit-down meals with others promote better eating habits, better relationships, and even better grades. So how can a busy family manage to eat healthy home-cooked meals here in the real world of competing priorities and overfilled schedules?
NEWS
August 16, 2013 | BY LARI ROBLING, For the Daily News
IT'S A parental terror about as universal as stepping on a Lego barefoot: packing kids' lunches for school and day care. This month's Top Cook, Anita Garimella Andrews, has faced and conquered it. She had to. Because of the family's schedule, she packs three meals a day and two snacks for her 16-month-old daughter, Sanaa. "I think moms who have children who go to day care have similar things to think about as those of school-aged children," said Andrews. "What can I pack that's easy to do, healthful, will go over well and minimize mess?"
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