November 26, 2015
This is one recipe you'll be grateful to have on a busy weeknight: It's made in one skillet in less than a half-hour; it provides a use for those often-discarded broccoli stalks; and it brings pure pleasure to the table. Herb-Rubbed Pork Chops With Warm Broccoli Slaw 4 servings 1 tablespoon chopped fresh sage (may substitute 1 teaspoon dried sage) 1 tablespoon chopped fresh rosemary (may substitute 1 teaspoon dried rosemary) 1/2 teaspoon granulated garlic (powder)
November 22, 2013 |
I love using the geographic imagery of the North and South Poles to help my young cooks remember how to slice an onion. It's just one of many bits of wisdom I've picked up from the volunteers teaching the same recipes in other schools, and truly an unexpected bonus. As a self-taught home cook, with nary a cooking class to my name, I'm so grateful for the tips to share with my fifth graders at Bayard Taylor Elementary in North Philadelphia, where we are in our sixth week of cooking together.
October 11, 2012 |
State store pick of the week Willamette Valley Vineyards Pinot Gris Oregon $15.99 PLCB Item No. 3347 White wine made from this red-skinned grape comes in two styles. We are most familiar with it under its Italian identity pinot grigio, where it is typically light-bodied and very neutral in flavor because it is harvested early. When winemakers use its French name pinot gris, they are typically signaling that the wine is inspired more by the opulent style of Alsace pinot gris, where the same grape is ripened longer and develops both richer texture and more peachy fruit flavor.
January 19, 2012 |
OLD-SCHOOL is always in session at G&M Market in Glendora, a South Jersey town not far from the Deptford Mall. Master butcher and raconteur Hank Mariotti just celebrated 55 years at the family-run business, an old-fashioned butcher shop and deli that still makes homemade sausage and grinds and cuts meat to order. For customers with no time to cook, beef and pork are roasted fresh daily for sandwiches, and the hoagies and sandwiches are some of the best around. As he approaches his 80th birthday, Mariotti, who co-owns the business with his son Gary, still works seven days a week.
May 9, 2011 |
MEMPHIS, Tenn. - Tourists gathered along Beale Street and gawkers snapped photos of the rising Mississippi, even as more residents were told yesterday to flee their homes and the river's crest edged toward the city, threatening to soak greater pockets of the city. City employees went door-to-door, warning about 240 people to get out before the river reaches its expected peak tomorrow. In all, residents in more than 1,300 homes have been told to go, and some 370 people were staying in shelters.
September 16, 2010
Orrechiette With Broccoli Rabe . . . 2 Prosciutto and Onion Frittata . . . 2 Rigatoni a la Norma . . . 2 Pork Chops w/Cider and Apples . . . 3 Crustless Zucchini Pie . . . 4
June 3, 2010 |
Chimichurri sauce over sauteed pork is a Latin favorite. Parsley, garlic, red pepper flakes, oil, and vinegar are the basic ingredients for this piquant sauce that is used throughout South America. Chimichurri Pork Chops 1. With food processor running, drop garlic down feed tube. Stop processor, add parsley and pulse to chop. 2. Add pepper flakes, olive oil, vinegar, and water and process to form a thick sauce; it will not be smooth. (if making by hand, chop parsley and garlic together and mix in the remaining ingredients.
April 14, 2010 |
I'll take two pork chops and a beer With even commissioner Bud Selig admitting that a new stadium is not necessarily a lifesaver for a baseball team (see Pittsburgh's lovely but mostly empty PNC Park for confirmation), at least one new park appears to be an instantaneous hit. The fans who packed Minnesota's Target Field on Monday for the Twins' first game in an outdoor setting in more than 20 years felt right at home. It's a cold-weather state and the menu features heavy, fried foods that go right with caribou season.
February 14, 2010 |
A man in a Wegmans uniform clutching reusable shopping bags waits for a cart with eyes downcast. When it's his turn, he cruises aisles stocked with pork chops, Annie's organic macaroni and cheese, fresh milk, eggs, carrots, cannoli, and even a $20 fruit tart. When the cart's full, he and other shoppers walk out of the Lord's Pantry in Downingtown with $200 in free food, CFL lightbulbs, and laundry detergent - enough to help the suburban poor gut out another tough month. "I've been to pantries where they just put a bag in your hand," Tammy Borden says after filling her cart.
February 14, 2010 |
One of my great disappointments over the last decade has been the failure of Philadelphia chefs to draw meaningful inspiration from the living tradition of country cooking that surrounds us. Yes, the "local food" movement has happily flourished, but mainly with ingredients, our farm markets blossoming with everything from free-range poultry to pawpaws and heirloom beets. But when it comes to actually tapping the rustic foodways of say, Lancaster County, our city cooks inevitably lose interest once they've played with a bit of Cope's corn and a pretzel crust or two. Of course, getting a taste of the real item takes determination, especially with a community as closed to outsiders as the Pennsylvania Dutch.