April 19, 2013
Lemon-Dressed Farro, Tuna, and Chickpea Salad . . . 3 Salmon Cakes . . . 2 Rice Noodles With Broccoli Pesto . . . 3 Lemon Kale Salad . . . 4
April 18, 2013 |
I try to buy produce locally and cook it seasonally. But there comes a time in late winter-early spring when I can't bear to roast another Brussels sprout, bake another sweet potato, or massage another leaf of kale into submission. That's when I buy broccoli grown who knows where and transported to my friendly neighborhood Whole Foods Market. Call it a bridge to the days of peas and asparagus. Once I get it home, I usually douse it with curry powder and roast it, or microwave it and finish it under the broiler.
July 12, 2012 |
Here is an excerpt from the blog "My Daughter's Kitchen. " From the time my children were in grade school, their favorite takeout dinner, hands down, was the vermicelli noodles and chicken topped with spring rolls from Vietnam Restaurant in Chinatown. I don't mean to suggest that they were super adventurous eaters, because they weren't. But my husband used to bring home this dinner for the two of us, and soon enough the kids wanted to taste what their parents were eating.
April 26, 2012 |
For pho broth: 3 tablespoons sesame oil 1/2 cup onion, roughly chopped 2 tablespoons fresh ginger, chopped with peel on About 1 1/2 to 2 pounds of mushroom trimmings (portabella & shiitake stems, maitake bases, etc.) 2 tablespoons rice wine vinegar 8 ounces dried shiitakes (optional for extra depth) 2 tablespoons garlic, roughly chopped 3 quarts of water 4 whole star anise 2 whole cinnamon sticks 1 tablespoon five-spice powder (preferably Vietnamese style)
March 15, 2012 |
An excerpt from the blog "My Daughter's Kitchen. " I know the last recipe for Thai lettuce cups sent my daughter in search of unfamiliar ingredients, namely lemongrass and fish sauce. So in the interest of thrift, not to mention continuing to expand her horizons, I offer a second recipe to use up those ingredients while they are still fresh: Thai Coconut Chicken Noodle Soup. It seems a perfect restorative for these March days, when the weather can't make up its mind.
April 17, 2008 |
Certain chicken salads get stuck in your head. I have a vivid memory of a classic chicken salad, made with mayonnaise and laced with tarragon at a fancy takeout shop in Washington, which sold for $7.99 a pound in 1983. I remember watching my friend, a busy professional woman, buy it often because she had no time to make dinner when she got home. I envied her life, and her abandon at buying what at the time I considered a very expensive food item. Would I ever be sufficiently busy and worldly to be able to justify buying expensive chicken salad?
October 13, 2000 |
Now that it's soup weather, I'd like to sing an ode to pho, the fragrant, enticing Vietnamese meal in a bowl. Rice noodles, basil, scallions, bean sprouts, paper-thin slices of raw beef that cook before your eyes in the steaming bowl. A slice of lime on the side to squeeze in. But most important is the broth - a beef potion (sometimes with oxtail) that is light and soothing. Some pho broths I've tasted are little better than dishwater, but the pho at Pho Xe Lua is heavenly. I eat pho all year round but in wintertime, it seems particularly fortifying.
February 27, 2000 |
Saigon Vietnam Restaurant gives South Jersey a chance to experience the joys of Vietnamese cuisine, an opportunity that should not be missed. Saigon was opened late last summer by An Nguyen and his mother, Huong Pham, next to Flower World on Route 38 in Pennsauken. Sadly, the site seems to be the kiss of death, for at least a dozen fine restaurants - most but not all Chinese - have failed in the last 15 years. But with the quality of Huong Pham's home-cooked dishes, generous portions and astonishingly low prices, there's perhaps a chance Saigon will have better luck than its predecessors.
April 16, 1999 |
Iam standing in the kitchen of Jow's Garden, on 47th Street in West Philly, watching chef Taveechai Vickyanont practice the performance art that results in pad thai. After washing the wok, he squirts in soy oil, then tosses in a handful of shrimp. Then come eggs (swish around), tofu (swish), scallions, a big cup of rice noodles size M (swish), a quarter-scoop of chicken broth, a handful of chopped peanuts. Vickyanont fences at this farrago with his long spoons, then adds the sauce, a mixture of Thai fruit paste, lemon juice, tamarind and fish sauce (swish swish swish swish)
May 29, 1998 |
Julia Lopez was a teen-ager at a mostly white high school in New York City in the late 1970s when she was stung by yet another racist remark by a classmate. She, along with some friends, went to a drama teacher, who encouraged them to use their creative talents to reach a resolution. So they penned a play that set the school buzzing. It was a defining moment for Lopez because for the first time, she realized that the arts can be used for social change. It became "a total model for all the work I do now," said the actress and writer, who draws from her experiences as a female and a Puerto Rican for her one-woman shows.