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NEWS
May 24, 2012
1/2 pound farfalle or other bite-size pasta 1 teaspoon salt, divided 1/2 pound tomatoes, cored, halved, and seeded 1/4 cup sun-dried tomatoes, cut into thin strips 1 tablespoon chopped garlic 1/2 cup chopped red onion 1/4 pound sharp provolone, cut into ¼-inch cubes 1 1/2 tablespoons red wine vinegar 2 ounces olive oil 1/2 cup basil leaves, loosely packed 1/4 cup toasted pine nuts (optional)...
FOOD
July 28, 2011
Summer comes sweetly shining through in the shrimp salad at Pizzeria Stella, which features poached shrimp, roasted corn, cherry tomatoes, red onion, and haricots verts in a basil aioli, topped with baby arugula and dressed with a lemon vinaigrette. The extra something-something is a splash of sweet watermelon vinaigrette at the bottom of the bowl. - Michael Klein Shrimp salad ($12) at Pizzeria Stella, Second and Lombard Streets, 215-320-8000
FOOD
August 22, 2001 | By RACHEL ROGALA For the Daily News
Since Patrice Rames opened Bistro St. Tropez at 2400 Market St. 10 years ago, the Galette sandwich has been on the menu. In French, "galette" means a round, flat cake, but at Bistro St. Tropez it means a tasty crab cake sandwich - the kind even the most finicky of crab cake judges approve. Case in point: One of the restaurant's regular lunch customers was tired of her Baltimore friend's endlessly disparaging comments about the lack of decent crab cakes in Philly restaurants. So the customer brought her friend to the Bistro and since then the Baltimore-dweller has been converted, stopping by for a Galette whenever she is in Philadelphia.
NEWS
May 24, 2012
1 bunch (6 large) scallions, trimmed and thinly sliced 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage 1 small red onion, thinly sliced 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup vegetable oil 2 tablespoons grated fresh ginger (from about a 1-inch piece) 2 tablespoons white vinegar 2 tablespoons dark brown sugar 2 teaspoons Asian sesame oil 2 teaspoons sesame seeds, optional 1 teaspoon salt 20 grinds black pepper   1. Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate.
NEWS
April 19, 2012 | Ashley Primis
For cocktail salsa: 1 1/4 cups ketchup 1/4 cup tomato juice 1/2 cup sweet chili sauce 1/2 ounce habanero chilies, minced very fine 1 1/4 ounces garlic cloves, minced to a paste 3 1/2 ounces red onion, minced very fine 1/2 cup fresh cilantro, minced 4 tablespoons fresh lime juice For avocado salsa: 3 tablespoons lime juice 1/2ounce fresh cilantro, leaves and soft stems chopped...
NEWS
May 31, 2012 | By Alison Ladman and Associated Press
It's easy to love basic bruschetta — thick slabs of toasted bread topped with a heap of chopped tomatoes and shredded basil, then drizzled with olive oil. But that heap of tomatoes and dribbling oil don't exactly make for great picnic packing. So for a more portable take with the same great flavors, we transformed our favorite bruschetta into a cool couscous salad. Perfect for a picnic, Israeli-style couscous actually is small pasta balls. If you can't find it, feel free to substitute another small pasta.
FOOD
March 5, 1995 | By Waltrina Stovall, FOR THE INQUIRER
At Ethiopian restaurants, well-behaved diners don't merely clean their plates. They eat them - along with their "utensils. " Ethiopian food is the ultimate finger food, with a spongy, crepelike bread called injera often serving as both plate and fork. It lines the tray the food is presented on, and more injera is offered on the side, often rolled or folded like napkins. Diners tear off 3-to-4-inch squares of injera and use it to scoop up bits of the food, which might consist of small heaps of tartarelike raw beef, fiery stewed chicken and lamb, lightly cooked greens and other vegetables, pureed lentils and spicy salads.
ENTERTAINMENT
October 20, 2011
Description: Quarter-pound fresh, not frozen, hamburger, plus American cheese, red onion, lettuce, tomato, pickle and mayo on a toasted, buttered bun. Chain: Wendy's. Price: $3.99 plus tax. Location: 15th and Chestnut streets. Order time: 11 minutes. Review: Everyone in the Chain Gang agreed this was a tasty cheeseburger, but it was not hot and it was certainly not juicy. We can, however, understand why Wendy's is not trying to market a "Lukewarm Gray 'N Dry" cheeseburger.
ENTERTAINMENT
March 5, 2003 | By LAUREN McCUTCHEON For the Daily News
Who says we all can't get along? Not the worldly folks at the Abbaye, the latest Northern Liberties restaurant at 3rd Street and Fairmount Avenue. Specializing in Belgian beers, this place makes the classic New Orleans sandwich with Pacific coast oysters dredged in Japanese breadcrumbs and served on Italian bread. Chef Tom Lax tops it off with a Vietnamese hot sauce that he calls "the kickin' chicken" because of the bird on the bottle. OYSTER PO-BOY FROM THE ABBAYE For the mayonnaise: 1 quart mayonnaise 1 small bunch chives 2 tablespoons lemon juice 2 cloves garlic, minced fine 1 teaspoon white pepper 1 teaspoon cayenne pepper 6 eggs 1 tablespoon dried oregano 1 tablespoon cayenne 1 tablespoon dried thyme Dash salt and pepper For the sandwich: 15 medium-sized Pacific oysters 5 cups flour Panko (rice)
FOOD
December 1, 2011 | By Linda Gassenheimer, McClatchy Newspapers
As a judge at a recent chili cook-off, I quickly learned that some like it hot, some mild, some with meat, others without. But everyone is passionate about chili. Here is a variation using only vegetables, which makes an easy dinner in this busy season. My chili uses hominy, a grain American Indians introduced to the colonists. It is dried white or yellow corn, soaked or boiled to remove the hulls, and sold canned or dried; hominy gives this chili an interesting texture. The canned version is perfect for this recipe.
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ARTICLES BY DATE
FOOD
July 25, 2014 | By Elisa Ludwig, For The Inquirer
The humble mason jar has become the symbol of DIY culture, Pinterest aspiration, and nostalgia for homespun days of yore. Invented in Philadelphia in 1858 and revived by neo-food preservationists and Martha Stewart wedding pictorials circa the early aughts, the old-timey glass with the tin lid has become the go-to restaurant vessel for cocktails, single-serve cakes, and plain old tap water. Mason jars just seem to make everything look simple - in a good way. It's not only a matter of aesthetics, though.
FOOD
August 17, 2012 | By Joe Gray, Chicago Tribune
During stone-fruit season, I can't get enough of beautifully ripe apricots, peaches, nectarines, and plums. But peaches are my favorite, so much so that I've taken to playing with their sweet-tart flavor in entrees. In this one, farro, a nutty Italian grain, acted as a base for the peaches, backed up by smoky bacon, fresh peppers, creamy, tangy feta, onions, and peppery arugula.   Summery Grain Salad With Peaches Makes 6 servings 11/2 cups uncooked pearled farro or quinoa 4 to 6 slices bacon 1 red onion, cut in 1/2-inch slices 1/2 teaspoon salt 3 to 4 medium peaches, chopped in 1/2-inch dice 6 ounces feta, crumbled 2 banana or melrose peppers, sliced very thinly crosswise, seeds and pith removed 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 bunch arugula, torn into pieces 1. Cook the farro or quinoa according to package directions.
FOOD
August 16, 2012 | By Joyce Gemperlein, For The Inquirer
"Cooking" implies the application of heat, which, during the hot summer weather we've been having, is as hard to think about as wearing a mohair sweater under a down jacket. It also makes a mess that has to be cleaned up when everyone would rather be sipping wine or lemonade in an Adirondack chair. (This sentiment knows no season, of course, but it is more keenly felt during traditional vacation months.) Fight back by not "cooking. " Instead, "put things together. " Make this the law for at least a week, maybe longer.
ENTERTAINMENT
August 2, 2012 | Beth D'Addono
Watermelon Gazpacho   7 plum tomatoes 2 cups watermelon, cubed 1/2 cucumber, peeled and seeded 1 clove garlic 1/2 red Fresno chili 1 tablespoon sherry vinegar 1 teaspoon sugar 3 tablespoons extra-virgin olive oil 1 teaspoon chives, chopped 1/4 cup small cucumber, diced 1/4 cup small red onion, diced 1 tablespoon extra-virgin olive oil Salt, to taste   In a blender jar, combine tomatoes, watermelon,...
NEWS
June 7, 2012 | Maureen Fitzgerald
1? pounds skinless tuna or swordfish steaks, trimmed of any dark-colored meat and cut into 2-inch cubes 4 cloves garlic, grated or finely chopped 1 teaspoon crushed red pepper flakes Kosher salt and pepper 1 lemon ? cup finely chopped flat-leaf parsley 1? cups panko bread crumbs Extra virgin olive oil or vegetable oil, for shallow frying and drizzling 2 vine-ripened or plum tomatoes, seeded and chopped 3 tablespoons capers ?
NEWS
May 31, 2012 | By Alison Ladman and Associated Press
It's easy to love basic bruschetta — thick slabs of toasted bread topped with a heap of chopped tomatoes and shredded basil, then drizzled with olive oil. But that heap of tomatoes and dribbling oil don't exactly make for great picnic packing. So for a more portable take with the same great flavors, we transformed our favorite bruschetta into a cool couscous salad. Perfect for a picnic, Israeli-style couscous actually is small pasta balls. If you can't find it, feel free to substitute another small pasta.
NEWS
May 24, 2012
1 bunch (6 large) scallions, trimmed and thinly sliced 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage 1 small red onion, thinly sliced 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup vegetable oil 2 tablespoons grated fresh ginger (from about a 1-inch piece) 2 tablespoons white vinegar 2 tablespoons dark brown sugar 2 teaspoons Asian sesame oil 2 teaspoons sesame seeds, optional 1 teaspoon salt 20 grinds black pepper   1. Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate.
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.
NEWS
May 24, 2012
1/2 pound farfalle or other bite-size pasta 1 teaspoon salt, divided 1/2 pound tomatoes, cored, halved, and seeded 1/4 cup sun-dried tomatoes, cut into thin strips 1 tablespoon chopped garlic 1/2 cup chopped red onion 1/4 pound sharp provolone, cut into ¼-inch cubes 1 1/2 tablespoons red wine vinegar 2 ounces olive oil 1/2 cup basil leaves, loosely packed 1/4 cup toasted pine nuts (optional)...
NEWS
April 19, 2012 | Ashley Primis
For cocktail salsa: 1 1/4 cups ketchup 1/4 cup tomato juice 1/2 cup sweet chili sauce 1/2 ounce habanero chilies, minced very fine 1 1/4 ounces garlic cloves, minced to a paste 3 1/2 ounces red onion, minced very fine 1/2 cup fresh cilantro, minced 4 tablespoons fresh lime juice For avocado salsa: 3 tablespoons lime juice 1/2ounce fresh cilantro, leaves and soft stems chopped...
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