April 19, 2012
For the beets: 4 medium yellow beets 1 to 2 teaspoons olive oil A few pinches sea salt 2 tablespoons agave nectar For the risotto: 2 tablespoons olive oil 1 teaspoon diced ginger 1 teaspoon diced garlic 1 cup sliced shiitake mushroom caps 2 cups arborio rice Approximately 1 to 2 teaspoons sea salt, to taste 5 cups water 1 cup soy or almond milk 1/4 cup...
October 15, 2009 |
Pizzaioli Sauce is a typical Neapolitan dish. This tomato sauce was originally used to disguise poor-quality meat, and the chicken had to be simmered a long time to be tender. In this recipe, boneless chicken breast cooks in no time. Use a skillet that just fits the chicken in one layer. If the skillet is too large, the sauce will spread out and burn. Chicken Pizzaioli 1. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add chicken.
May 29, 1991 |
One of the great joys of the table is vegetables, the food from nature's larder. Cookbook author Viana La Place celebrates that joy in Verdura: Vegetables Italian Style (William Morrow, $22.95). This is an exciting and well-structured book filled with easy-to-make recipes for colorful dishes steeped in hearty flavors. In Italian, verdura means vegetables. "From the beginning and all during my years of cooking, I have always found my greatest pleasure and truest expression through vegetables," she says.
February 2, 1990 |
OLIVE-OIL BENEFITS If you want to eat healthy, eat olive oil. A study of nearly 5,000 Italians has found that olive oil, particularly when used in place of butter on prepared foods, is linked with lower blood pressure and blood sugar in addition to lower cholesterol, American and Italian researchers report in the Journal of the American Medical Association. FAT AND BREAST CANCER Women, if you have male-like fat distribution over the stomach and abdomen, you're six times more likely to develop breast cancer than women with traditional female fat deposits on the hips and thighs.
March 29, 2012
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, ? grated or shaved with a vegetable peeler 1. To toast the bread crumbs, combine them in a small saucepan with the garlic, lemon zest, and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
May 16, 2013
Makes 11/4 cups 3 ounces arugula (about 2 cups, packed) 1 tablespoon lemon zest 2 tablespoons lemon juice 1/2 cup roasted Marcona almonds 1/4 pound Manchego, grated (11/2 cups) 2 small garlic cloves Sea salt, to taste 1/2 cup extra-virgin olive oil 1. Place everything but the olive oil in a food processor or blender and combine until roughly chopped. Then, with the blade running, slowly add the olive oil until the mixture is well combined.
June 4, 1989 |
The Southwestern look in furniture, tableware, clothing and even restaurants may be wearing thin by now, but Southwestern food still tastes pretty darn good. You can save your nouvelle Navajo tableware for the next time the decorating trend comes around, but to help you keep cooking Southwestern- inspired meals, here is a recipe for Grilled Turkey Steaks With Chili-Lime Sauce. The steaks are briefly (or longer, if you have time) marinated in olive oil, garlic, chili powder, lime peel and lime juice.
August 15, 2001 |
Jack and David Cunicelli, co-owners of 320 Produce Market and Deli in Swarthmore, always enjoyed the Caprese salad that their mom used to make for them when they were kids. Originating on the island of Capri, this salad of tomatoes, mozzarella and basil is an easy summertime meal - made even better in these parts when Jersey tomatoes are in season. But when it came time to create a sandwich menu for their business, Jack made a slight mistake. He had the region of Calabria, Italy, not Capri, on his mind, so he named the sandwich the Calabrese.
February 9, 2012 |
No matter how delicious a Caesar salad is, chilly temperatures tend to be a turnoff for things leafy and green. So I decided to tinker with the basics of this classic, bulking it up with roasted cubes of butternut squash. Add some freshly made croutons and it's a perfect vegetarian dinner. Butternut Caesar Salad Makes 4 servings For the squash: 20-ounces peeled and cubed butternut squash 1 tablespoon olive oil Salt and ground black pepper For the croutons: 10 ounces rustic bread, cut into croutons (about 4 cups)
August 2, 2012 |
Watermelon Gazpacho 7 plum tomatoes 2 cups watermelon, cubed 1/2 cucumber, peeled and seeded 1 clove garlic 1/2 red Fresno chili 1 tablespoon sherry vinegar 1 teaspoon sugar 3 tablespoons extra-virgin olive oil 1 teaspoon chives, chopped 1/4 cup small cucumber, diced 1/4 cup small red onion, diced 1 tablespoon extra-virgin olive oil Salt, to taste In a blender jar, combine tomatoes, watermelon,...