February 13, 2015 |
Necessity, they say, is the mother of invention. It certainly can be the case in the kitchen, as my wife and I discovered a few years ago, when we were vacationing, as usual, in a cabin outside Tunkhannock in Wyoming County near the Poconos. This is a cabin with all the amenities, including a state-of-the-art grill on the deck overlooking a creek winding its way down Vosburg Neck to the Susquehanna River. Grilling is not my culinary long suit, though I can manage to turn out a half-decent steak.
January 30, 2015 |
As Vetri chef Alicia Walter prepared for a recent seven-week trip to study olive oil production in the Mediterranean, she was warned that it wouldn't be pretty. The industry had a rough year, blamed on too much rain in some areas and not enough in others. An olive-eating fruit fly had ravaged crops in Italy and left a dent in Greek olive orchards, as well. Still, she didn't realize how bleak the situation was until she walked into the groves and talked with the devastated families who relied on olive oil for their livelihood.
September 26, 2014 |
LONG HOTS are to peppers what the Liberty Bell is to American history: iconic, necessary and impossible to live without. Long hots deliver just the right amount of heat along with full-on pepper flavor that turns an average sandwich into an eye-popping culinary bomb. A common accessory in homemade Italian comfort cooking, long hots are generally fried, or roasted with olive oil, garlic and salt and served whole, skin and seeds intact. Because they vary so much in spiciness, the sly little devils play peek-a-boo with the Scoville scale, the accepted way to chart the heat of chili peppers.
March 3, 2014 |
Now that we're at least on the same calendar page as spring, it's time to tackle a reader's question about removing pine sap from her car. Thanks to all for their suggestions. Trish Davidson says that she makes Christmas wreaths and rubs her hands with olive oil to remove the sap. Lindsey Nair of Roanoke, Va., says any kind of vegetable oil, as well as peanut butter, would work. Let the oil soak into the sap spots overnight to loosen them. Susan Grantham of Tallahassee, Fla., uses rubbing alcohol, putting some on a soft cloth and rubbing gently.
February 21, 2014 |
NINE-month-old Adler Ferrell was in the kitchen - a safe distance from the action, though - and watching intently as his mom, Jerrie Leone Ferrell, cooked dinner. Having a family audience is nothing new to Ferrell, who grew up in a large Italian family - two older brothers and a younger sister - in Jamison, Bucks County. Dinnertime brought everyone together, she recalled. "I remember a lot of pasta going on," Ferrell said. "There would also be a veal or chicken dish, and we always ended with fruit.
November 22, 2013 |
In modern America, Hanukkah generally overlaps with the Christmas season of gifts and parties. But this year, when the first day of Hanukkah falls on Thanksgiving Day, it bears reflecting on the commonalities of those two holidays: Indeed, both are based on a quest for freedom and both include food traditions to recall days long ago. The food traditions of Hanukkah center on oil, commemorating the story of one day's supply of oil burning for...
October 18, 2013 |
No one was more excited about cooking classes than Mark Ramirez, 10, one of the fifth graders at Bayard Taylor Elementary School in North Philadelphia, where we started lessons last week. "I cook with my dad a lot," he said. "He's taught me all the basics. " His was the first hand to shoot up at every question. Who wants to read the recipe? Who wants to wash the vegetables. Who wants to chop the tomatoes? Mark was all in. And he did watch closely as I demonstrated the most important first lesson: how to hold the knife, how to turn under the fingertips of your other hand, how to work slowly and carefully, so as not to cut a finger.
July 8, 2013 |
MAIPÚ, Argentina - Ten minutes in the orchard and already my hands felt raw. How do they do this all day without gloves, I wondered, shuffling my feet for a better foothold in Argentina's sandy clay. It was Thursday, the day we'd expected to be tasting wine at the Zuccardi family's finca (ranch) and winery, in Maipú, Mendoza Province. Instead, we were clawing through a tangle of branches, trying to pick enough olives to feed Zuccardi's state-of-the-art olive oil press. It looked so easy when Torey Novak, Zuccardi's tour guide, gave a demonstration.
June 5, 2013 |
It is well known that the French did not invent wine - no more than the Colombians invented coffee or the Italians discovered tomatoes - but they elevated it to a high art. Now, after analyzing residue from a hunk of ancient limestone, a University of Pennsylvania scientist said Monday that he had found the earliest chemical evidence of le vin français . The 2,400-year-old stone, apparently a pressing platform with a spout fashioned on...
May 17, 2013
Editor's note: Here's a recipe from the new cookbook Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking , with Rich Landau's commentary.Reprinted by permission of the publisher, The Experiment. Available wherever books are sold in July 2013. BRUSSELS SPROUTS were one of my personal challenges when we opened Vedge; I was never very fond of them. But as we prepared to open a vegetable restaurant, I vowed to prepare any vegetable, even ones I didn't like very much, in ways everyone could enjoy.