September 14, 2008 |
The Philadelphia streetscape has tilted toward the corner of 17th and John F. Kennedy Boulevard in the last few months. And it's not just the weight of the glass-and-steel skyscraper Comcast built there that did the trick. It's the gravity of hunger it triggered that has electrified this once-dead zone on the Center City grid. The lunchtime masses now pour into the tower's sleek new underground food court for paninis, sushi, and $1 espresso shots with their mini-cannolis. Thousands of Comcast employees and their privileged guests, meanwhile, dine in the clouds at Ralph's Cafe, the rarefied 42d-floor cafeteria where sesame-seared tuna steaks come with a soaring view over the city's tallest spires.
December 19, 2014 |
The holiday season is a time when I want to impress friends and family with a special meal, but I don't want to miss all the fun and socializing and arrive at the table sweaty and exhausted. Since I want the meal to register a notch above a typical supper, I've learned it's best to plan a menu that can be prepared largely ahead of time, with a few quick trips to the kitchen during cocktail hour. Rich, indulgent ingredients like red meat, red wine, cream, and chocolate can make the simplest dishes taste extraordinary, and they're the perfect way to savor a celebratory meal during a cold, dark winter evening.
December 1, 1995 |
The ranks of vegetarians are growing. All you have to do is pick up a newspaper or magazine and read all about it. Or flick on the television. And we're all becoming more health-conscious when it comes to eating. You can read about that, too. So why are steak houses popping up like corks at a champagne gala? Easy question. Red meat is hot. Or so goes the slogan at the Palm Restaurant at the Bellevue. So hot, the restaurant, in conjunction with Temple University Center City, will be gourmandizing on the subject of red meat at a night course this spring semester.
June 4, 2009 |
Red meat, booze, and sports are not exclusively manly domains. But let's face it: A serious Guys' Night Out usually lands somewhere in the vicinity of those key ingredients. Here's my list of in-the-know spots to sate the craving for one or all of the above: OLD GUARD HOUSE INN (THREE BELLS) 953 Youngsford Rd., Gladwyne 610-649-9708; www.guardhouseinn.com The varnished-log dining rooms festooned with antlers, muskets, and pewter mugs give this Main Line institution the Ye-Olde-School manly look, as the volunteer firefighters hanging at the clubby bar can attest.
June 12, 1992 |
Concern about fat and cholesterol may be leading health-conscious Americans away from red meat, but beef, pork and lamb from the United States are more popular than ever overseas. U.S. red-meat exports have nearly tripled in the last 10 years, from 527 million pounds in 1981 to 1.47 billion last year, according to the U.S. Agriculture Department. And the U.S. Meat Export Federation, meeting in Philadelphia yesterday, today and tomorrow, is exploring ways to fatten that calf. Targets include Japan, which is by far the biggest importer of U.S. red meat, plus the Commonwealth of Independent States, especially the Russian Federation, and the European Community, which has proved to be a pesky trading partner.
June 5, 1988 |
A recent Agriculture Department report says there have been dramatic changes in the mix of foods consumed by Americans since 1970, but some inconsistencies, too. Of all the meat consumed in 1986, two-thirds was red meat, mostly beef, pork and lamb, compared with three-fourths in the early 1970s. "Instead, we ate more poultry, fish, grains and cereal products," the report said. "We also cut back on whole milk, while consuming more low-fat milk and yogurt. Fresh fruit and vegetable consumption rose as well.
May 29, 1996 |
Behold the ostrich. Taller than an NBA center, faster than a greyhound, leggier than a showgirl, leaner than a chicken. Leaner than a chicken? Yes, and lower in calories. Ostrich - there's no euphemism like "veal" or "venison" - has been popping up on the lists of specials at local restaurants, despite the price, which can be as high as $30 a pound. (That translates to over $25 as an entree.) "I was a little bit leery at first," said Louis Imbesi, chef at Catelli Ristorante in the Main Street Plaza in Voorhees.
May 19, 2011
To find out more about how Bernard Hopkins is still fit enough to fight at age 46, the Daily News sent fitness columnist Kimberly Garrison to get the details on his diet and exercise routine. WHEN I WAS asked to interview Bernard Hopkins, I admit, I went in with my preconceived ideas and stereotypes about boxers. You know the stereotypes, boxers are "uneducated with poor character. " Well, I was dead wrong. The 46-year-old Hopkins, who's up for possibly his biggest fight ever on Saturday in Montreal for the WBC light-heavyweight championship against Jean Pascal, is part professor, preacher and philosopher.
March 29, 2012 |
As if we needed another reason to eat our veggies, here's one: According to a new Harvard School of Public Health study, eating red meat increases your risk of early death. OK, here's one more: Dr. Margaret Chan, the director general of the World Health Organization, recently warned that antibiotic resistance could bring about "the end of modern medicine as we know it. " In other words, if the hamburgers don't kill you, the superbugs spawned on factory farms will. Analyzing nearly 30 years of data collected from 121,000 participants, the Harvard researchers found that people who eat red meat regularly are significantly more likely to die prematurely from various causes, including heart disease, diabetes, and cancer.
April 5, 1989 |
Faced with the problem of what to cook when the Queen of Italy assigned him to feed everyone at the palace, Raffaele Esposito of Naples came up with a now-legendary recipe for pizza in the colors of the Italian flag. His Pizza Margherita - topped with red tomato, green basil and white mozzarella cheese and named after his royal patron - is the hallmark of Naples around the world. That happened 100 years ago this week. To mark the anniversary, the city's Association for Real Pizza has teamed up with local politicians to lobby for a law that would protect Esposito's method.