May 1, 2015 |
Brittany Jordan was so excited that she was ready to burst when I arrived for cooking class at Roberto Clemente Middle School last week. "I made the chicken for my family!" she exclaimed. "It was so good! My mom was so proud," she beamed, as she pulled up a beautiful photo of nicely browned chicken drumsticks on her cellphone. "Oh, Brittany, I am so excited for you!" I said. The aspiring cook had used the marinade recipe for the honey mustard chicken wings we made in class, but adapted it, using it on drumsticks instead of wings.
December 7, 2014 |
'Peter Pan' flies through flak So, how did Peter Pan Live! do? As you'll recall, NBC's hallowed stage show, made famous in live-on-TV performances by Mary Martin as Peter and Cyril Ritchard as Captain Hook, was resurrected Thursday, with Allison Williams ( Girls ) beltin' it out as Peter, Christopher Walken as a tottering, apparently Xanax'ed Captain, and Minnie Driver as the adult Wendy. There was a lot of pressure. NBC presented this show thrice live, in 1955, 1956, and 1960.
December 5, 2014 |
Six weeks into our cooking classes, the 10-year-old students from Russell Byers Charter School had shown impressive progress in their ability to peel, chop, whisk, measure, slice, season, and sear. And none too soon, as they would need all these skills for one of our most labor-intensive recipes yet, an Asian-style stir-fry with chicken thighs and vegetables, served over quinoa instead of rice. These fifth graders were familiar with similar dishes from Chinese take-out. But this recipe would produce a healthier, lower-salt, lower-calorie version that would serve six people for less than $20. Even the cheapest corner takeouts would be hard pressed to beat that.
November 14, 2014
ASK ANY Chinese kid what his or her favorite dish is, and the answer is very likely to be sweet and sour pork tenderloin, or tang cu li ji in Pinyin (phonetic Mandarin). The boneless meat, the rewarding sweetness and the enticing sourness - all are the things that children cannot resist. SWEET AND SOUR PORK TENDERLOIN 2 pounds pork tenderloin (about 6 pieces) Cornstarch Cooking oil Salt 1 tablespoon Chinese cooking wine 2 tablespoons vinegar 3 1/2 tablespoons sugar 4 tablespoons ketchup 4 scallions, chopped (green and white portions)
August 15, 2014 |
At his al fresco paella demonstrations at Bar Ferdinand, chef David Ansill insists that making the rice dish is simple. "It's rustic peasant food, very uncomplicated," he says. "It can easily be adjusted to however you want to make it. " The nearly 30 diners with their glasses of wine, gathered around him in a horseshoe configuration of tables, eagerly absorb his wisdom, but seem skeptical. After all, they've paid $40 for the privilege (plus dinner and a takeaway paella kit) of learning how to execute a notorious dinner-party ruiner of a dish.
June 6, 2014
BBQ TURKEY BURGERS 4 teaspoons canola oil 1/8 cup minced onions 1 tablespoon minced parsley 2 teaspoons poultry seasoning 2 pounds lean ground turkey 1 large egg white 1/2 cup dried cranberries 1/2 cup crushed stuffing mix Salt and pepper to taste 1 bottle Miss Patti's Good Life Sweet Agave Bourbon BBQ Sauce 6 toasted hamburger buns Lettuce and tomato, optional Heat 2 teaspoons of the oil in...
May 23, 2014 |
Every so often, you stumble on a recipe with a technique so brilliant, so obvious, and so winning that you wonder why you don't cook every single meal this way. Such is the case with the one-tray meal, my most recent kitchen obsession. Not to be confused with one-pot stews or skillet bakes, or that covered standby of community cookbooks, the one-tray meal is something altogether more elegant by design, and arguably even simpler to make: a combination of protein, starch, and vegetables, scattered evenly across a half-sheet pan and roasted in the oven.
March 23, 2014 |
VOORHEES Last year's passage of the Economic Opportunity Act rejiggered the formula to give South Jersey access to grants and tax incentives to lure businesses and investors - development carrots that the more heavily populated northern end of the state previously held claim to. Six months after the measure became law, many say the ripple effect is already being felt regionally. Among them are officials in Camden County and those as far south as Cumberland and Salem Counties who gathered Friday in Voorhees.
December 20, 2013 |
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.
November 27, 2013 |
DAN KEATING, a general in the army that casino developer Steve Wynn assembled to win a Philadelphia license, spent the late summer in an elaborate war room, waging a battle for public opinion. From the penthouse of the Phoenix building near City Hall, Keating invited reporters, neighborhood groups and elected officials to examine detailed exhibits ranking the six bids for the city's second casino license. Wynn Resorts, which proposed a sprawling development on 60 acres along the Delaware River in Fishtown, naturally won top marks from Keating, the man who was going to build it all. Market8, the 1.9-acre bid by developer Ken Goldenberg and a group of investors at 8th and Market streets, ranked last in every category, according to Keating, who built the SugarHouse casino in Fishtown and has been involved in casino projects around the state and country.