August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
July 25, 2014 |
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.
August 17, 2012 |
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.
August 16, 2012 |
"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.
August 2, 2012 |
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,...
June 7, 2012 |
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 ?
May 31, 2012 |
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.
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.
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.
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)...