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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.
FOOD
October 4, 2012 | By Alison Ladman, Associated Press
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions,    cut into wedges 2 medium zucchini,    diced 2 medium summer    squash, diced 4 large carrots,    peeled and diced 2 medium potatoes,    peeled and diced 2 tablespoons vegeta-    ble or canola oil Salt and ground black    pepper 1/2 teaspoon ground    cumin 1 quart low-sodium    chicken or vegeta-    ble broth Sour cream or yogurt,    to serve Chopped fresh cilant-    ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.
NEWS
April 5, 2012 | Joyce Gemperlein
Parchment paper or vegetable cooking spray, for the baking sheet ½ pound (2 sticks) unsalted butter or nondairy margarine, at room  temperature 2 cups sugar 6 large eggs, at room temperature 1 teaspoon kosher-for-Passover  vanilla 2½ cups matzoh cake meal ¾ cup potato starch 4 cups (two 12-ounce bags) semisweet chocolate chips 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray it. Cream the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
FOOD
March 1, 2012 | By Joy Manning, For The Inquirer
You've tried to be faithful. In January, you wrote a check to the farm that runs your CSA, dreaming of ripe tomatoes come July. You've exhausted the supply of corn and green beans blanched and frozen last summer. You've even tried to embrace the curly kale and cabbage at the few year-round farmer's markets. But only so much can be expected of even the most devoted locavore, especially this time of year. By March, those hard tomatoes, watery strawberries, and pesticide-coated grapes start looking pretty good.
FOOD
February 16, 2012
Take one bite of the featherweight pitas from Feders, and you'll understand why people travel to buy them. Imported from an Israeli company and baked throughout the day in a special pita oven, the wheat are as good as the white.   - Ashley Primis Pitas, 65 cents for one, $1.75 for three, Feders Fresh Produce & Flowers, 1822 Spring Garden St. (enter on 19th Street), 215-568-8010, federsfresh.com .
ENTERTAINMENT
January 25, 2012
THE GIZMO: Kitchen and laundry appliances are called "white goods" by retailers. Firstly, because the items always come (and once upon a time were available only ) in white. Second, because these refrigerators and stoves, washers and dryers traditionally were as boring and indistinguishable as containers of milk. But in recent years, goaded largely by upstart, now market-leading South Korean makers LG and Samsung, white goods have been introducing nifty, high-tech features.
ENTERTAINMENT
November 10, 2011
DARK CHOCOLATE, CLOVE AND CINNAMON BROWNIES 9 ounces (2 sticks plus 1 ounce) butter, plus extra for greasing 10 ounces chocolate (70 to 80 percent cocoa) 1/2 cup granulated sugar 2/3 cup light brown sugar 3 eggs and 1 egg yolk, beaten 1 cup pecans, crushed 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon sea salt 2/3 cup unsweetened cocoa powder, plus extra to serve 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon, plus extra to serve Preheat the oven to 350 degrees.
ENTERTAINMENT
September 15, 2011 | By Erika Niedowski, Associated Press
PAWTUCKET, R.I. - This is not the Easy-Bake Oven you remember. The latest version of the famous toy oven first marketed in 1963 with a carrying handle and a fake stove top is now all curves and purple and snazzy graphics. And - perhaps most shocking of all - it comes with a new instruction: No lightbulb necessary. Chalk it up as an unintended consequence of the federal government's move to phase out the incandescent lightbulb. The compact fluorescents that are becoming the new standard for household use are so energy efficient that they're useless for baking a brownie - or any of the other miniature treats the Easy-Bake has been cooking up for nearly 50 years.
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