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FOOD
December 11, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Not so long ago, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna noodle, chicken and rice, ground beef and macaroni, these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia.
BUSINESS
November 9, 2015 | By Jonathan Takiff, Inquirer Technology Writer
Cooking a big holiday feast can be quite the juggling act. Not enough burners or oven capacity! Some folks rely on the kindness of neighbors, taking charge of their stoves to prep the pies or side dishes, while your primary oven is cooking up the turkey. Others work the cook/remove/reheat in-the-microwave routine with varied goodies on their menu, to better or lesser effect. But today, for those interested and ready to upgrade kitchen appliances, there are better solutions. A growing breed of multitasking ovens from mainstream brands (priced $1,500-$2,500)
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.
NEWS
November 11, 2014 | By Jacqueline L. Urgo, Inquirer Staff Writer
LOWER TOWNSHIP, N.J. - Along a rural road where the sandy shoreline becomes loamy farmland as it moves up the narrow neck of the Cape May peninsula, the fourth-generation scion of a family with a long-standing tradition to work this land has come to be known simply as "the bread lady. " Over the last five years on Fridays, Saturdays, and Sundays, beginning each spring and ending just before Thanksgiving, like clockwork a long line forms an hour before the red-roofed stand at Enfin Farm is set to open.
FOOD
December 20, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
I knew I had a battle ahead of me for our next-to-last cooking class with fifth graders at Bayard Taylor Elementary School in North Philadelphia - and it wasn't with the kids. Throughout our lessons over the last nine weeks, we had been fighting with our electric oven and all its digital bells and whistles. The thing seemed to have a mind of its own; its ability to hold a consistent temperature was as unpredictable as a moody teenager. But I was determined to teach the kids this simple recipe for baked chicken thighs and potatoes because, with a working oven, it's such an easy family dinner - just prep and pop in the oven - and it appeals to even finicky eaters.
FOOD
September 20, 2013 | By Rick Nichols, For The Inquirer
Jeff Michaud was at full throttle, flinging flour on the Neapolitan doughs, stretching them, saucing them. He banged them out, pie after pie after pie (Sicilian tuna! Bufala mozzarella-and-prosciutto crudo! Eggplant-burrata!), chanting to the wide-eyed staff: "This one is the Sicilian . . . !" " This one is the . . . !" And things were not running - not yet - what you'd call smoothly. It was less than a week before pocket-size Pizzeria Vetri opened in a stretch of glassy new storefronts at 19th and Callowhill.
NEWS
August 23, 2013
MARINATED SUMMER VEGETABLES 3 small-to-medium summer squash or zucchini (about 1 pound), sliced into half-inch circles 3 red, orange or yellow bell peppers, cut into 1-inch strips 4 tablespoons olive oil, divided Kosher salt Freshly ground pepper 2 garlic cloves, peeled, crushed 2 tablespoons sherry or red wine vinegar 4 sprigs fresh oregano Preheat oven to 425 degrees; position...
FOOD
June 13, 2013 | By J. Bryan Lowder, SLATE
Bonjour, mes petits lecteurs! Let's make a pact up front: If I resist the urge to make a preening bon mot about Proust in this prologue, you have to promise not to gripe about how this recipe, without exception, requires the purchase of a special pan. (A mini-muffin tin might produce something, but they will not be madeleines.) Deal? Magnifique! With that out of the way, we can move on to just why delicate, fragrant, consummately charming madeleines should become part of your baking repertoire.
REAL_ESTATE
December 30, 2012 | By Joanne McLaughlin, INQUIRER REAL ESTATE EDITOR
It's something that can't be quantified in resale value or used to impress a prospective buyer. No, the history of life in a kitchen doesn't fit neatly into a real estate ad. For some of us, it might even factor into the reasons we want to sell a house. (Can't open your oven and dishwasher doors simultaneously? Raise your hand.) On this Sunday before New Year's, the history of me in my mother's Northeast Philadelphia kitchen is redolent of Italian fish feasts - almost never feasts of seven fishes, though, six at the most.
NEWS
December 25, 2012 | By Sally A. Downey, Inquirer Staff Writer
Barbara Cummiskey Tacconelli, 70, co-owner of Tacconelli's Pizzeria, a Port Richmond landmark, died Saturday, Dec. 22, of heart failure at Kennedy University Hospital-Cherry Hill. Mrs. Tacconelli grew up with 13 siblings in Port Richmond. At 16, she married Vincent Tacconelli and began helping him operate his family's pizza shop. The couple raised four children on the second floor. Tacconelli's crispy-crusted, brick-oven pizza was always popular with locals. Its fame spread to the suburbs and beyond in the 1980s after it was chosen as a "Best of Philly" by Philadelphia Magazine, and was profiled in The Inquirer and the Philadelphia Daily News and on local TV stations.
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