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ENTERTAINMENT
May 10, 2011 | By Tirdad Derakhshani, Inquirer Staff Writer
Everything about the internationally renowned newspaper the Onion, which this spring introduced a Philadelphia edition, says class . Take its motto. Instead of going with the obtuse "all the news that's fit to print" or the self-satisfied "the truth in its proper use," the Onion aims for the sublime with Tu Stultus Es . (Whoa, that's, like, European!) "That's Latin for 'You are stupid,' " says Onion feature editor Joe Garden, who, with Onion writer Chad Nackers, will talk about the ins and outs of the award-winning publication Wednesday at Drexel University.
FOOD
September 15, 1999 | by Beverly Mills, with Alicia Ross, For the Daily News
There's nothing like an onion to make you feel like an idiot. "Sure, I'll write about how we chop onions," I assured Alicia after several readers asked for our simplest, most painless method. "Not a problem. " Little did I know. "This isn't how I chop onions," Alicia said after reading my first attempt. "I hate to tell you, but I think my way is easier. " Huh? Somehow, even after years of watching her cook, I'd never paid attention to the business of onion-whacking. I had to admit I was confused.
ENTERTAINMENT
February 25, 2001 | By Jennifer Weiner, INQUIRER STAFF WRITER
It's a long, long way from Wisconsin, here on this stretch of West 20th Street, a weird neighborhood of warehouses and car-rental places not far from the on-ramp to the Lincoln Tunnel. The Onion, the nation's premier humorous online newspaper, relocated here last month from Madison - and within weeks had inked a deal with movie mogul Harvey Weinstein, giving Miramax Films the right to make movies from Onion articles. There are fans who wonder if success will spoil the Onion.
ENTERTAINMENT
November 7, 2014
YOU DON'T have to hunt wild mushrooms to enjoy earthy dishes. In Happy Herbivore: Holidays & Gatherings (BenBella Books) Lindsay Nixon has portobellos stand in for beef in a warming dish she pairs with polenta (recipe below) or mashed potatoes. PORTOBELLO POT ROAST 2 cups vegetable broth, divided 1 small onion, sliced thin 3 to 4 garlic cloves, minced 2 to 3 carrots, sliced 1 parsnip, sliced (optional) 4 portobello mushrooms, de-stemmed, cut into strips 1 cup water 2 tablespoons balsamic vinegar 6 to 8 sprigs fresh thyme 1 sprig fresh rosemary Vegan Worcestershire sauce (optional)
FOOD
June 16, 2016
Makes 4-6 servings 6 ears fresh corn, shucked 1 each red and green medium bell pepper 1 medium jalapeño chile 1 medium red onion, peeled, cut in wedges 1/4 cup olive oil, plus more as needed 1/2 cup chopped fresh cilantro 1 tablespoon minced garlic Juice of 2 limes Salt and freshly ground black pepper, to taste 1. Prepare a grill to cook on high heat. 2. Brush the corn, bell peppers, jalapeño, and onion with the olive oil. 3. Grill the peppers until charred, 5-8 minutes, then place in a paper bag or resealable plastic bag, and seal.
FOOD
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced    tomatoes 2 cups kale, ribs removed,    and coarsely chopped Two cubes of chicken        bouillon, or more to taste 1 can (15.5 ounces)    cannellini beans, with    liquid Grated Parmesan cheese,    for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 10 medium carrots, cut in half widthwise, and quartered lengthwise 1 large onion plus one small onion Extra virgin olive oil 1 tablespoon cumin 1½ to 2 tablespoons red curry paste, dependent on spice tolerance 1 medium lime, juiced 1 cup coconut milk 1/2 cup black lentils Salt 2 tablespoon cilantro 2 batches socca (see recipe) 1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
ENTERTAINMENT
September 14, 2011
Norristown-raised actress Maria Bello shares her mother's recipes with her friends. And at age 68, Kathy Bello seems to have embarked on yet another career. She's the author of a self-published cookbook, Aunt Kath's Kitchen: Cooking with Passion and Love for Family and Friends (available through auntkathskitchen.com ) and is 40 recipes in to what could become her next. "My mother has always gathered people, cousins, friends, family, around the table and had conversations.
FOOD
May 14, 2009
Tidy eaters need not apply to the "smashed onion burger" at Sketch. There are fancier options at this funky Fishtown burger atelier, where owners Megan Roberts and Phyllis Farquhar serve an extensive list of serious dry-rubbed patties with homemade toppings, from a Kobe burger worth its pedigree (best with wasabi sauce) to a house-veggie burger and Dr Pepper-braised pork. But there is something so amazingly primal about the smashed onion burger, I simply can't resist. It involves pressing a fistful of raw onions into one side of the thick, 8-ounce patty, then grilling them hard - until the lacy, caramelized onions leave their heat-charred tattoo on the juicy meat.
FOOD
December 20, 2012
Makes 10 servings ½ pound unsalted butter 1 white onion, thinly sliced 1 leek, white part only, sliced and washed 1 small head of fennel, sliced thin Salt and white pepper, to taste 1 cup water 3 pounds washed baby spinach (or 3 bunches of green Swiss chard, stemmed, chopped, and washed thoroughly) 2 tablespoons olive oil 1. For the soubise onion puree: Melt butter in a heavy-bottomed sauce pot on low heat. Add the onion, leek, and fennel.
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ARTICLES BY DATE
FOOD
June 16, 2016
Makes 4-6 servings 6 ears fresh corn, shucked 1 each red and green medium bell pepper 1 medium jalapeño chile 1 medium red onion, peeled, cut in wedges 1/4 cup olive oil, plus more as needed 1/2 cup chopped fresh cilantro 1 tablespoon minced garlic Juice of 2 limes Salt and freshly ground black pepper, to taste 1. Prepare a grill to cook on high heat. 2. Brush the corn, bell peppers, jalapeño, and onion with the olive oil. 3. Grill the peppers until charred, 5-8 minutes, then place in a paper bag or resealable plastic bag, and seal.
FOOD
April 8, 2016 | By Maureen Fitzgerald, FOOD EDITOR
One of the joys of teaching kids to cook is that you can never predict what they're going to enjoy. And I don't just mean what food they'll like. Some kids love to cut with the big chef's knife, others are afraid of it. Some love to do the dishes and croon while they swish in the soapy sink, some find any reason in the world to get out of that job. Some fear the unknown, others love a challenge, the chance to conquer something new. For our fourth healthy cooking class at Prince Hall Elementary School in West Oak Lane, we were making beef stew, with an appetizer of raw vegetables and dip. A fair amount of chopping was required.
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 3 tablespoons olive oil 2 cloves garlic, diced 1 onion, diced ½ large bell pepper, diced ½ large eggplant, cut into small chunks 1 small potato, cubed 1 small sweet potato 1 teaspoon dried basil 1 tablespoon Italian seasoning 1/2 teaspoon salt 14 ounce can diced tomatoes 3/4 cup water 1 tablespoon flour 1 cup cooked chickpeas Salt and...
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 10 medium carrots, cut in half widthwise, and quartered lengthwise 1 large onion plus one small onion Extra virgin olive oil 1 tablespoon cumin 1½ to 2 tablespoons red curry paste, dependent on spice tolerance 1 medium lime, juiced 1 cup coconut milk 1/2 cup black lentils Salt 2 tablespoon cilantro 2 batches socca (see recipe) 1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
FOOD
December 17, 2015
Makes 6 to 8 servings 3 to 4 pounds boneless lamb shoulder, preferably with a thick fat cap 2 tablespoons kosher salt, plus more 3 tablespoons whole black peppercorns, toasted and lightly crushed Olive oil, as needed 3 medium red onions, sliced very thin 10 garlic cloves, smashed or finely grated to paste 2 tablespoons each: tomato paste, Dijon mustard 1/4 cup anchovy paste 2 tablespoons rosemary leaves, finely...
FOOD
August 28, 2015
Slippery and savory, this unusual combination of ingredients - Italian pasta, Asian elements, store-bought cabbage/coleslaw mix, and lime juice - works surprisingly well when you're up for just a bit of cooking and a light meal on a warm summer night. Basil-Cilantro Noodles 4 servings, plus leftovers   Kosher salt 12-ounces dried whole- grain linguine 1/2 medium onion 1 large clove garlic One 1-inch piece fresh ginger root 2 tablespoons toasted sesame oil 1/4 teaspoon crushed red pepper flakes 2 cups shredded cabbage or coleslaw mix 2 tablespoons low-sodium soy sauce 2 limes Small handful cilantro, plus more for garnish Small handful basil, plus a few leaves for garnish 1. Bring a large pot of water to a boil.
FOOD
July 24, 2015
It's really not so crazy, having a warm bowl of soup on a hot day. As chowders go, this is a light one, fragrant with thyme. To make this vegetarian, skip the bacon fat, and add an extra tablespoon of butter for sauteing the onion, seasoning it liberally with smoked Spanish paprika. Serve with a tomato-graced salad. Double Corn Summer Chowder 4 servings (makes about 101/2 cups) 5 cups water 5 or 6 medium ears corn 12 ounces small yellow creamer potatoes 1 teaspoon kosher salt, plus more as needed 1 large onion 1 small bunch fresh thyme 4 ounces thick-cut bacon 1 tablespoon unsalted butter 2 tablespoons flour 2 cups half-and-half 1 teaspoon sugar Freshly ground black pepper 1. Bring the water to a boil in a large pot. 2. Meanwhile, shuck the corn and remove any silk, then cut off and reserve the kernels (to yield 4 cups)
FOOD
April 17, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
The most rewarding part of teaching kids to cook is watching them progress. They not only build very practical skills in the kitchen - learning how to hold a knife, chop onions, peel carrots, sauté and roast - they also learn to keep an open mind. They learn to be willing to try something new. And they are often surprised at how much they enjoy things they never thought they would. Two weeks ago, when we were making honey mustard chicken wings with eighth graders at Roberto Clemente Middle School, Emily Gonzalez lamented: "I don't like mustard, can I have mine plain?"
NEWS
April 17, 2015 | BY SHARYN JACKSON, Tribune News Service
SLAVES to the recipe, listen up. If you think everything has to be perfect, that instructions must be followed to a T, that any deviation might result in total tasteless disaster, a more easygoing approach could do you good. You'll find one in Mark Bittman's How to Cook Everything Fast . The New York Times food columnist and author of several doorstops full of recipes in the How to Cook Everything series has made ease one of his signature ingredients. In his new book, he's taken that approach a step further by rewriting the recipe for people who use recipes as a crutch.
NEWS
April 17, 2015
MARK BITTMAN'S SHRIMP AND TOMATO PAELLA Note: If you don't want to splurge on saffron, omit it, or add a teaspoon or two of turmeric to the broth for golden-colored rice. 3 1/2 cups shrimp or vegetable stock or water, plus more if needed Pinch of saffron 3 tablespoons olive oil 1 medium onion Salt and pepper 1 pound peeled shrimp 3 large ripe tomatoes, about 1 1/2 pounds 2 cups short-grain white rice, preferably paella or Arborio Fresh parsley sprigs for garnish Heat oven to 450 degrees.
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