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Pesto

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FOOD
August 2, 1989 | By Bev Bennett, Special to The Inquirer
When pesto - that pungent combination of basil, garlic, pine nuts, Parmesan cheese and olive oil - was introduced, fresh basil was about as common as a rare steak. Cooks in the know had herb gardens where they grew enough basil to supply half the world's Italian restaurants, and everyone else was envious. Now basil is available year-round in most supermarkets. (It must even have replaced the African violet as the most popular house plant by now.) So to put a fresh slant on what's become a summer perennial, substitute cilantro for basil in the usual pesto recipe.
FOOD
September 25, 1996 | by Aliza Green, For the Daily News
Yo, Chefs! My son treated my husband and me to dinner at the Victor Cafe. We had a very enjoyable evening, and we especially liked the olives and oil mixture we were served before our meal. I have tried to make it at home, but it just misses the right flavor. Could you please get this recipe? Marie George, Philadelphia Dear Marie, Marc Merdinger is the new chef at Victor Cafe. Since he's only been on the job a few months, he was especially flattered that you requested his recipe.
FOOD
August 23, 2012 | By Joe Gray, Chicago Tribune
I don't know whether this is a tale about the glories of pesto or one of faulty memory. With summery basil pesto on my mind, and the desire to do something other than dressing pasta, I recalled a favorite dish from the famed Zingerman's Delicatessen in Ann Arbor, Mich. It was a cold chicken, pesto, and fresh tomato salad, the alchemy achieving greatness beyond the simple ingredients. But I couldn't remember: Did it have walnuts too? Or another something? It was years ago, nearly 20, so memory failed.
ENTERTAINMENT
October 11, 2007 | By MELISSA CLARK, New York Times News Service
In my fantasy life living on a farm, autumn would be dedicated to putting things up. I'd pickle, can, preserve, dry and freeze all the waning bounty of the garden before it succumbed to the first frost. Then in winter, I'd make entire meals out of the pantry, reveling in the likes of black currant jelly and pickled green tomatoes lined up on well-organized shelves. In my urban Brooklyn, N.Y., reality, however, my garden gets just enough sun to nourish the few pots of herbs.
FOOD
September 5, 1990 | By Leslie Land, Special to The Inquirer
Not so very long ago, basil, sweet basil, that herb of herbs, was for all intents and purposes something that came dried, in a jar, and was used in making spaghetti sauce. Now, fresh basil is called for constantly, in salads and soups and stuffings, as seasoning for cooked vegetables. Pesto, the Italian sauce made of basil, Parmesan, garlic, olive oil and pine nuts, was exotic less than a decade ago. Now it's so ubiquitous that it sometimes seems as conventional as ketchup. Not surprisingly, fresh basil has metamorphosed from a seldom-found seasonal treat to a year-round commodity almost as widely available as fresh parsley.
ENTERTAINMENT
May 24, 2012
  Throughout the 2011 baseball season, the Daily News was inundated with emails and calls. Nonetheless, Phillie Phoodie is back for another season as the guardian of Phanatics' taste buds. This year, the Phoodista will sample new offerings at Citizens Bank Park, as well as some nearby eateries that are popular game-day stops for Phillies fans. We may even hit the road to taste test some of the region's minor league ball parks.   First up: Outlet: Panini's, at Section 133. We went: Pregame, 12:30 p.m. Wait: None.
FOOD
January 30, 1991 | By Polly Fisher, Special to the Daily News
Dear Polly: When the tooth fairy comes, give the coins she leaves a special touch by spraying them with a little hairspray, then sprinkle on a bit of glitter. A bit of glitter sprinkled around the bed adds even more magic to this joyful childhood experience. A fun idea for a girl's birthday party is a "doll-fashion sew. " Ask each guest to bring a doll. You provide material scraps, lace, needles, thread and the like. Let the girls design their own outfits, then have a fashion show, as each models her creation on her own doll.
NEWS
July 3, 1992 | by Maria Gallagher, Daily News Staff Writer
New flower boxes were being eased into place the first night I visited Chattanooga's in Wayne. By the next night, they were already filled with blooms. The flower boxes are just one indicator of the changes afoot at 523 W. Lancaster Ave., known as Conestoga Crossing in a previous life. Inside, the menu has been facelifted by chef-owner, David C. Wentz, formerly executive chef at La Fourchette. La Fourchette isn't being cloned here. Wentz looked at his closest competitors on Lancaster Avenue (Taquet, Ristorante Primavera and L'Auberge)
FOOD
October 27, 2011
The Whole Foods on South Street got a makeover, and with it, some mouthwatering features. First, a pasta bar, which, as at the Plymouth Meeting location, has bins of fresh pasta from Westmont's Severino Pasta Co. (an Inquirer Food Team favorite). The selection rotates seasonally, including pastas such as fettuccine cut to order from fresh, flavored dough sheets, and butternut squash ravioli, priced at $4.99 to $9.99 a pound. You can also pick up Severino sauces such as pesto and vodka.
FOOD
July 13, 1994 | Daily News Wire Services
Call them what you will - dips, pestos, tapenades, purees, sauces or toppings. What these quick food-processor spreads can do for your cooking repertoire might surprise you. Take any of the following recipes and serve it as a flavorful spread for crackers, a speedy pasta sauce, an unusual condiment with fish, chicken, meat or cooked vegetables, a unique sauce base on pizza, a zesty topping on bruschetta or a filling for mushrooms or omelets....
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ARTICLES BY DATE
FOOD
April 29, 2016
Makes 4 servings For the broccoli soup: 2 tablespoons olive oil 1 small yellow onion, diced 2 garlic cloves, minced Pinch of red chili flakes 11/2 pounds broccoli, stems trimmed, peeled, and chopped, and crowns cut into bite-size pieces (reserve 2 cups florets) 1 cup drained chickpeas 3 cups water 1/2 recipe Sun-dried Tomato Pesto, see below (about 1/4 cup) Salt and pepper, to taste Parmigiano-reggiano or other sharp cheese, for serving, optional For the sun-dried tomato pesto: 1/4 cup drained oil-packed sun-dried tomatoes 1/2 cup loosely packed fresh basil leaves 1/4 cup chopped walnuts, toasted 1/4 cup grated Parmigiano-reggiano or Parmesan cheese Zest and juice of 1/4 lemon 3 tablespoons extra-virgin olive oil 1/2 tablespoon water Salt and pepper, to taste 1. To prepare the soup: heat olive oil in pot over medium heat.
FOOD
May 8, 2015 | By Samantha Melamed, Inquirer Staff Writer
On a Thursday evening last May, I walked into Greensgrow Farm in Port Richmond with a mix of excitement and trepidation: I was about to collect my first installment from the community-supported agriculture (CSA) program, a weekly, farmer's-choice assortment of whatever fruits and vegetables are ready to pick. But as I unpacked my bags of produce at home, my confidence waned. Here were heaps of vegetables I had never considered purchasing at the supermarket - and others I'd never even seen there.
NEWS
December 27, 2013
What to eat: Hmm, let's see . . . how about meatballs? Co-owner Mike Antinore wisely offers $3.50 single-meatball sliders, in case you're not ready for a whole hoagie, which runs $8.50. We find that two sliders and a bag of chips gets the job done, but he also offers a $10 lunch special: hoagie, chips and a bottle of water. The balls are pretty big. Don't miss : The menu changes, but the original "Mama's Ball" is a blend of beef, pork and veal in a homemade sauce. Also try the "Datz-A-Spicy Ball," with hot sausage and jalapeno cheese.
ENTERTAINMENT
June 27, 2013
MINTED LAMB BURGERS 2 pounds freshly ground lamb 1 small onion, finely chopped 1/4 cup fresh mint, finely chopped 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon black pepper Olive oil 4 ounces sliced feta 4 brioche buns 4 tablespoons hummus Lettuce (garnish) Sliced tomatoes (garnish) 4 tablespoons store-bought fruit chutney Preheat grill for medium-high heat. Combine lamb, onion, mint, garlic and seasonings in bowl.
FOOD
May 16, 2013
Makes 11/4 cups 3 ounces arugula    (about 2 cups,    packed) 1 tablespoon lemon zest 2 tablespoons lemon    juice 1/2 cup roasted Marcona almonds 1/4 pound Manchego,    grated (11/2 cups) 2 small garlic cloves Sea salt, to taste 1/2 cup extra-virgin    olive oil 1. Place everything but the olive oil in a food processor or blender and combine until roughly chopped. Then, with the blade running, slowly add the olive oil until the mixture is well combined.
FOOD
April 18, 2013
Makes 2 cups, or about 10 servings 1 5-ounce box of  baby   arugula 3 tablespoons  pistachios 2 tablespoons Dijon  mustard 2 tablespoons black pepper 1/4 cup Parmesan cheese 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar Salt (to taste) With mixer or blender, puree arugula and 2 tablespoons of olive oil. Add pistachios and puree. Add remaining ingredients - oil last - and puree again.   - Courtesy of McCaffrey's   Per serving: 121 calories, 2 grams protein, 2 grams carbohydrates, trace sugar, 12 grams fat, 2 milligrams cholesterol, 78 milligrams sodium, trace dietary fiber.
FOOD
September 20, 2012
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: After writing my fall dining preview for last Sunday's paper, I am seriously excited for what's about to land in the coming months, from glatt kosher in the burbs by the Zahav crew to three promising barbecue projects, more South Philly contenders, and a potential South Street revival thanks to Stephen Starr and his latest New York import: Peter Serpico of Momofuko Ko...
FOOD
August 23, 2012 | By Joe Gray, Chicago Tribune
I don't know whether this is a tale about the glories of pesto or one of faulty memory. With summery basil pesto on my mind, and the desire to do something other than dressing pasta, I recalled a favorite dish from the famed Zingerman's Delicatessen in Ann Arbor, Mich. It was a cold chicken, pesto, and fresh tomato salad, the alchemy achieving greatness beyond the simple ingredients. But I couldn't remember: Did it have walnuts too? Or another something? It was years ago, nearly 20, so memory failed.
ENTERTAINMENT
July 19, 2012 | Joyce Gemperlein
2 tablespoons roasted green tea (hojicha), see note 1 large garlic clove, coarsely chopped 3 cups loosely packed fresh cilantro leaves and small stems 2 cups loosely packed fresh basil leaves and small stems, preferably cinnamon basil 1 cup grated Parmesan cheese 1/3 cup pumpkin seeds or pine nuts ½ teaspoon coarse salt 1 to 2 teaspoons wasabi paste 1 to 2 teaspoons green hot pepper sauce, such as Tabasco jalapeño ...
ENTERTAINMENT
May 24, 2012
  Throughout the 2011 baseball season, the Daily News was inundated with emails and calls. Nonetheless, Phillie Phoodie is back for another season as the guardian of Phanatics' taste buds. This year, the Phoodista will sample new offerings at Citizens Bank Park, as well as some nearby eateries that are popular game-day stops for Phillies fans. We may even hit the road to taste test some of the region's minor league ball parks.   First up: Outlet: Panini's, at Section 133. We went: Pregame, 12:30 p.m. Wait: None.
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