October 30, 2015
Sacred Heart We were met with smiles, energy, and enthusiasm, along with questions about what we were going to cook today. "I want an important job," Tierrell Perry announced. Cutting various vegetables for the pasta dish and a salad did not meet his criteria for said "important job," but after a demonstration of smashing garlic, he beamed. "That's the job for me!" - Sylvia Wilson and Ruth Biemer Bayard Taylor The little chefs couldn't wait to whip up such a foreign dish.
October 30, 2015 |
José Rios, a fifth grader at Wiggins Prep Elementary school in Camden, had a pressing question as he arrived for his second week of healthy-cooking classes: "Are we going to make a cake? Can we, please?" After such success with banana-zucchini muffins for our first class, I hoped this group would be open to lots of fruits and vegetables. José hoped it was the first of many baked treats. "We'll make dessert for our last class, when we invite your families," I said. "Dessert is special, not for every meal.
April 3, 2015 |
Marc Vetri, chef owner of Vetri, Osteria, Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo, recently was nominated for a James Beard award for best chef in the country. He recently discussed his new book Mastering Pasta (Ten Speed Press) at the Free Library of Philadelphia. Below is a condensed version of our conversation. When was the first time you made pasta? When did you know this is what you wanted to do? Wow. I don't even really remember. My father's family, they're from Italy.
June 30, 2014 |
Originally, we decided to visit Bologna because we had never been there, we love medieval cities, and it is a train hub that would facilitate easy transport to other destinations in Italy. Then, we learned that Bologna was the birthplace of tortellini, mortadella, and, of course, ragú alla bolognese. The city actually is nicknamed Bologna the Fat. Every guidebook we read referred to it as the gastronomic center of Italy - which pretty much makes Bologna the gastronomic center of the universe, si?
June 6, 2014 |
Even though the party didn't start till 5 p.m., Christian McKinney's grandmother and younger brother were waiting in the lobby of Lawton Elementary School at 3. "Do you want to help in the kitchen?" I asked Brandon, 9. "Me? he said with incredulous delight. "Mom-mom, Mom-mom, I get to help cook!" he cried, literally jumping up and down. For our last cooking class, each of my fifth-grade chefs had invited two guests for a dinner of buttermilk roasted chicken and pasta salad, the menu chosen from their favorite dishes of those we had cooked over the last nine weeks.
February 21, 2014 |
U NIVERSITIES self-report all kinds of violations to the NCAA, the Big Brother of collegiate athletics. But the University of Oklahoma recently took things to extremes. The Oklahoman yesterday reported that the Sooners' compliance office reported that three athletes ate an excessive amount of pasta at a school function last year. No, this not an early April Fools' joke. Here's the entry, dated May 10, 2013: Violation: Three current student-athletes received food in excess of NCAA regulation at a graduation banquet.
August 30, 2013
Company description: "Back for its 18th year, Never Ending Pasta Bowl allows guests to create their favorite unlimited combinations from a list of seven pastas and six sauces, plus soup or salad and breadsticks. " Location: Olive Garden, 2314 Route 38, Cherry Hill, N.J. Nutrition information: Since the special is "never ending," unwary diners could easily fall into a caloric black hole. The pastas range from 370 to 460 calories per serving; the sauces, 80 to 330. Add one of the three optional meats (chicken fritta, Italian sausage or meatballs)
July 5, 2013 |
It was one of the first pasta dinners I made after my sister and brother-in-law announced they were going vegan. We were in their kitchen in southern Maine, where I spent last year helping them with their homestead, and I was making a sauce from the best of the early summer produce, right from the huge garden outside. It was based on the classic French side dish of braised lettuce and peas, but I turned it Italian by tossing it with curly pasta and a touch of mint. As it neared readiness, I needed to make ask them to make one - OK, two - little exceptions to their diet in service of the dish and its integrity.
June 9, 2013 |
Albert J. Marcellino, 66, of Berwyn, an engineer who launched a second career as a lawyer, died Friday, May 31, of cancer at the Hospital of the University of Pennsylvania. Early in his career, Mr. Marcellino earned dual master's degrees in mechanical engineering and business administration. He went to work for Curtiss-Wright Corp. and then spent 15 years as an engineer in the gas turbine division of Westinghouse Electric Corp. When the latter relocated to Orlando in 1986, Mr. Marcellino chose to stay in Pennsylvania and pursue a law degree at Temple University.
April 25, 2013 |
Who's your favorite expert on cooking vegetables? For many, it has long been Deborah Madison, of The Greens Cookbook , Local Flavors , the landmark Vegetarian Cooking for Everyone , and more. As a gardener, former farmer's market manager, and chef (with cooking chops honed at Chez Panisse and Greens), Madison knows her produce and what to do with it. In her latest book, Vegetable Literacy (Ten Speed Press; $40), she aims to bring us closer to her level of knowledge by helping us think about the subject in a new way. It's a must-have book for anyone interested in plant-based cooking.