May 10, 2011 |
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.
September 15, 1999 |
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.
February 25, 2001 |
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.
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.
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.
May 31, 2012
4 sticks (1 pound) unsalted butter 1 large white onion, sliced thin 5 garlic cloves, chopped 1 jalapeño, including seeds, chopped 3 bottles Yuengling lager 6 cups canned whole tomatoes in their juice 1 cup diced fresh tomatoes 1/2 cup diced onion Salt and freshly ground black pepper to taste 1. In a large Dutch oven over medium heat, melt the butter. Add the onion, garlic, and jalapeño, and cook, stirring often, until the vegetables become tender, about 3 to 5 minutes.
April 5, 2007 |
Burgers with a Greek twist - a mix of lamb, kalamata olives and feta cheese with garlic sauce - make for a quick meal with incredible flavor. The recipe is from Cat Cora's Cooking from the Hip: Fast, Easy, Phenomenal Meals (Houghton Mifflin, $39.95). Cora, the Food Network's first female Iron Chef and executive chef of Bon Appetit magazine, uses bread crumbs (she favors panko, a Japanese flaked type) to help keep burgers and meat loaves moist and tender. Greek Lamb and Olive Burgers With Garlic Sauce (Makes 4 servings)
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.
January 15, 1986 |
If you're a waistline watcher, bigger isn't better. Except where pasta is concerned. Big macaroni and super-size shells take lots of plate space. As a result, less (calories) looks like more. Check it out for yourself. You'll find that you need nearly twice as much of a skinny spaghetti like vermicelli to fill the same number of plates (and mouths). Today we've got a fresh harvest of plate-filling, eye-pleasing, appetite- satisfying main courses based on super pasta and slim garden ingredients.
September 2, 1990 |
The zucchini are coming! The zucchini are coming! Hiding under mulch and poking through the foliage, they are ready to take over your garden, your refrigerator and half your life, if you don't take measures now to stem the tide. There are untold quantities of zucchini breads, stews, soups, muffins and sautes to help kitchen victims cope with the summer produce avalanche. The trick to meeting such an invasion of summer squash with the coolness of a cucumber is simple. You need only an oversize pot, a hefty supply of freezer bags and a recipe that can turn your kitchen into a processing plant.