March 18, 1997 |
Before they said "plumper," they measured the height and length. Before they said "firmer," they measured the force it would take to bite through it. Before they said "redder, richer" and "preferred nearly two to one," they took a poll; more than half the testers voted in their favor. It seemed like a lot of work for an advertising campaign. But these days, with competitors watching your every move, you'd better be prepared to back up those claims. Campbell Soup Co. was ready.
June 5, 2003 |
Ravioli - little pasta pillows filled to plumpness with something savory - are never more pleasurable than when the pasta is freshly made. Dough for ravioli should be more moist than for flat or tubular pasta. Several factors affect the dough's moisture content, including the type of flour used, its age, and the humidity in the kitchen. If dough is too sticky or too dry to roll properly, add no more than 1/2 teaspoon water or 1 tablespoon flour. Moisture also affects how thin the dough can be rolled and, therefore, how many ravioli it yields.
October 27, 2000 |
Between now and Nov. 5, Gilda Passarella's spare moments will be filled making pizzelles. More than 2,500 of them will be needed for the annual ravioli dinner on Nov. 5 at St. Anthony's Church in Waterford where Passarella is a parishioner, and it's her job to make nearly all of the Italian wafers flavored with anise that will be served with ice cream. Luckily for Passarella, she has two pizzelle makers to accomplish the task, which she started on Monday. "It takes me about four hours to make about 700 of them," said Passarella, who also is coordinating the annual event that started 43 years ago as a fund-raiser by the church's women's organization, Our Lady of Mount Carmel.
November 12, 2000 |
The pumpkin, so often marginalized as a decorative item and excluded from serious cooking, has a true friend in Barbara Gennello. Every fall, she and her husband, Jim, host a party at their Palmyra home that glorifies the gaudy, hard-shelled winter squash and proves that the jack-o'-lantern form is not its highest calling. Cajun-spiced deep-fried turkeys and sweet maple-glazed hams anchor the feast, and virtually every other dish - from appetizer to dessert - incorporates fresh or canned pumpkin.
March 27, 2012 |
Christina Verrelli, a 43-year-old Main Line mom, reshaped an old-fashioned pumpkin pie into an trendy "ravioli" dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million. "Oh my God, I'm over the moon," she said, still a little shocked, moments after she appeared on The Martha Stewart Show Tuesday morning from the contest in Orlando, Fla. "I'm in surreal land right now," she said in a phone interview. "It doesn't feel quite real yet. " When asked how she would spend the million dollars, Verelli, who lives in Devon with her husband, Louis, and two daughters, 7 and 9, said: "Well, college.
November 18, 2001 |
It was in the early 1970s, and the most notable "Italian" dish in mainstream South Jersey was spaghetti and meatballs. There were few Italian restaurants in the area. And pizza had not yet reached the culinary stature of hamburger and fries. But Joe and Anna Maria Severino opened their French Avenue pasta store in 1971, committed to spreading the gospel of authentic Italian food. "We always saw beautiful pasta shops in Rome," said Anna Maria, 73, who has been married to Joe, 69, for more than four decades.
October 20, 1993 |
A recent lunch at the Philadelphia Industrial Corrections Center suggested new vistas in modern penology - prison cuisine as punishment. That's the conclusion based on a sampling of that day's fare - barbecued spare ribs, greens, ravioli in meat sauce, the ever-present white bread and lemonade. Shabby food is one of the reasons the city is privatizing its food service and building a massive food factory. The goal is better quality and reduced cost. Sensitive to the growing non-pork eating population in the prison system, the prison's culinary wizards offered inmates a choice between the ribs and the ravioli.
April 11, 2013 |
The Saint James in Ardmore was playing outside its original suburban comfort-food zone one recent night, evidence that owner Michael Schulson (who also owns Sampan, at 13th and Sansom Streets) has been logging more hours at the stove. Dollops of bigeye tuna tartare on warm rice crackers emerged. And slivers of glistening Berkshire pork belly with schmears of root-beer barbecue sauce. But it was the overhauled pasta dishes that hinted at a new day, one in particular - an exquisite baby fava bean and ricotta ravioli, redolent of fresh mint, the pasta rolled elegantly thin and tender, and bathed in butter and parmesan.
August 21, 2008 |
Right up to the time he closed his store near the Italian Market in 2002, Anthony P. Giunta Jr. was still ringing up sales on a 107-year-old hand-cranked brass cash register. He was still selling chittara, wires stretched between two pieces of wood used to cut fresh pasta dough. And at Christmastime, customers still came for handheld pizelle mold, which is used to fashion those Italian cookies the way grandmothers used to. Giunta Bros. at 11th and Christian Streets was a kitchen-equipment store that harked back to its 1915 founding by his father, Anthony Sr. Mr. Giunta, 78, whose ill health forced him to retire and close the store in 2002, died Sunday of congestive heart failure at his home in South Philadelphia.
May 24, 1992 |
Give the folks at Totaro's credit for being ahead of the pack in believing that Conshohocken could be a destination for sophisticated diners. And while you're at it, give the community itself a pat on the back for its support of this tiny, upscale Italian restaurant in one of its working-class neighborhoods. Five years ago - when the area's impressive downtown restoration was still on the drawing boards - Totaro's went from being a neighborhood bar to a full- fledged restaurant with wine list, linens, candles and flowers.