November 13, 2015 |
Each fifth grader from William H. Hunter Elementary School in Kensington had a different motivation for taking cooking lessons. "I wanted to learn how to cook more - and different things," said Janalys Torres, 11. "I wanted to help my mom in the kitchen," said Talitha Rivera, 10. "My mom gets scared when I cook," said Elias Figueroa, 10. "She's afraid I will burn down the house," he said. "I want to convince her I'm OK. " This class could accommodate them all, except for one minor detail: When one of their volunteer teachers, Kristin Stitz, practiced this week's chicken parm recipe at home, she started a fire in her oven.
October 28, 2015 |
Gov. Christie on Tuesday tapped a new state treasurer, filling one of several vacancies that opened in his cabinet after several officials left the administration in recent months. Ford M. Scudder, chief operating officer of Nashville-based Laffer Associates, will begin as treasurer next month, the governor's office said. He replaces Andrew Sidamon-Eristoff, who left in July. Scudder is also a senior research analyst at Laffer Investments, an investment management firm. The company's founder, Arthur Laffer, who also founded the economic research and consulting firm Laffer Associates, was a key economic adviser to President Ronald Reagan, and is often called the father of supply-side economics - a theory that elevates the role of lowering taxes over government spending in stimulating economic growth.
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
October 13, 2015 |
"PAN," the unnecessary retelling of Peter Pan, which cost an estimated $150 million to produce, earned $15.5 million in its opening weekend, according to Rentrak estimates yesterday. That is not a good number. Early tracking did not look promising for the Joe Wright -directed film but still predicted that "Pan" would open at least in the $20 million range. Tracking, however, was done by the same group that said that 1.5 million would come here to see the pope. The high-wire spectacle "The Walk" also stumbled in its first weekend in wide release, after debuting on IMAX screens last week.
October 9, 2015 |
THE reimagined "Pan" takes place in a nutty new Neverland - so nutty it actually includes music from Nevermind. Yes, it's Nirvana's "Smells Like Teen Spirit," chanted by captives as they mine pixie dust for Blackbeard (Hugh Jackman), the tyrannical pirate who has dominion over all things (except, apparently, his freakish wardrobe, hair and make-up). What sort of director would create a fantastical imaginary world, then risk deflating the illusion by bringing us back to earth with 1990s grunge?
August 7, 2015 |
The initial plan to move Gennaro's Tomato Pie from Jackson Street to a larger space beside East Passyunk's Singing Fountain was thwarted by a lack of juice. Owner Mike Giammarino simply couldn't bring enough electricity to his new address to fuel the high-tech ovens that give Gennaro's round pies their signature crispness. So Giammarino, who still spends half the week in Manhattan running the family's historic Lombardi's, decided to use old-school gas-deck ovens for a genuine ode to his nonna Grazia Carbone (the "Grace" in Grace & Pat's)
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)