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NEWS
June 11, 2007
COULD SOMEONE tell me when the nitwits at Phillies games started to call for anybody who catches a ball hit by an opposing player to throw it back onto the field? That's a Chicago Cubs tradition. If you want to start a tradition here, have security grab the morons who throw the hot dogs on the field on dollar dog days and stick them somewhere that's not printable in this newspaper. Lou Gerner, Philadelphia
FOOD
June 13, 1990 | By Barbara Gibbons, Special to the Daily News
"Salad days" are every day for slim gourmets! Fresh vegetables are a part of every meal, right? No? Why not? Can't shop often enough? Nobody can agree on ingredients? Can't stand/can't live without garlic (onions, green pepper, radishes, etc.) ? The family wants high-calorie dressings, but you don't? Here are some salad survival tips for getting the good greenery every day with minimum hassle: MAKE A MINI SALAD BAR: Serve a "suit-yourself" salad tray, instead of a salad in a bowl, with ingredients in separate mounds or piles on a shallow platter so each family member can assemble his or her own. SERVE SALAD NAKED: The salad, not you!
FOOD
May 11, 1988 | By Andrew Schloss, Special to The Inquirer
The secret to successful salad-making is speedy preparation and quick delivery, lest your lettuce wilt to a wad of damp tissue before its time. But even wilting won't cause worry once you know another secret: the secret of salad longevity. It's marination, a simple process that not only makes a salad immune to the ravages of time but guarantees that it will miraculously improve with age. Marinated salads are already part of most cooks' warm-weather repertoires. Coleslaw and potato, pasta and three-bean salads are marinated favorites that lend themselves to hundreds of variations.
NEWS
June 26, 2002 | By Kathy Boccella INQUIRER STAFF WRITER
Oh for the simplicity of a perfectly made salad. Martha Stewart, under investigation for alleged insider trading, told The Early Show host Jane Clayson that all she wanted to do was make a salad, but paused long enough from cabbage-slicing to predict she would be "exonerated of any ridiculousness. " Clayson persisted with questions about the domestic diva's stocks. Stewart sold 4,000 shares of ImClone stock the day before the Food and Drug Administration announced that it wouldn't approve the biotech firm's new drug for battling colorectal cancer.
NEWS
October 11, 1991 | By Laurie Halse Anderson, Special to The Inquirer
Investigators from the Food and Drug Administration are working with police in the North Penn area of Montgomery County for the third time this week after a Souderton resident reported finding a pill in a salad bought in a convenience store in Towamencin Township. Towamencin Police Detective Stuart Newman said yesterday that an unidentified woman bought a chef salad at the Wawa Food Market on Forty Foot Road at 3:45 p.m. Monday. She ate half the salad and put it in her refrigerator.
FOOD
March 4, 2010 | By Anna Herman FOR THE INQUIRER
Even though the popular "spring mix" of greens has become ubiquitous in grocery stores year round, it just seems wrong to rely on it as a main salad ingredient every season of the year - especially in winter. Once, not so long ago, farmers, gardeners and diners waited eagerly for the first tender young leaves of lettuces and other greens to herald spring. Nowadays, modern farming, processing and shipping allows us all to serve clean and ready-cut salad from a bag whenever we please.
FOOD
January 11, 1987 | By Gerald Etter, Inquirer Food Writer
The young, harried executive returns to her desk to find a message that her husband has telephoned. She returns his call. "The reason I called," he explains, "is to find out if you would be agreeable to having stuffed shrimp, roast Cornish hen and Caesar salad for dinner this evening?" "That would be perfect," she replies. "And don't forget to chill some wine. " Was that a conversation between a working wife and a househusband, a husband about to spend hours food-shopping and then more time in the kitchen?
SPORTS
October 2, 1989 | By Mark Kram, Daily News Sports Writer
Neal Anderson was sitting at his locker, eating forkfuls of salad from a plastic container. Last year, the superb Chicago Bears running back would dash off during his lunch break and later return with a hamburger and two orders of fries. Anderson ate like that "three times a day," but then it finally dawned on him that he was wrecking his health. Thus, when the Bears now break to eat and his teammates gravitate to the pizza, Anderson slides over to the salad bar. "I realized the diet I had was awful," Anderson said.
NEWS
May 31, 1997 | By Angela Couloumbis, INQUIRER CORRESPONDENT
The ice cubes and the tossed salad were the source of the illness that caused food-poisoning symptoms in more than 100 people who dined at the Woodbine Inn over the Memorial Day weekend, state health officials said yesterday. According to Lyn Finelli, an epidemiologist with the Division of Communicable Diseases at the Health Department, preliminary lab tests conducted this week determined that the viral illness was associated with people who ate salads and drank beverages containing ice between May 22 and last Sunday.
NEWS
July 1, 2007 | By Rick Nichols, Inquirer Columnist
From her stoop next to Kurth's Seafood, known for its fried fish, Elestine Ashlock, at 82, can see beyond the papers in the gutter and the empty lots, still see the world as it was - the sprawling, brick trolley works at Ninth and Susquehanna, and Silk's grocery (or was it a drugstore?), and the old bookbindery, and a block away, the pretzel factory. There was much more in North Philadelphia, circa 1936, the year Jacob Kurth began selling his 35-cent fish platters (fried flounder, hand-cut fries, and choice of cole slaw or potato or macaroni salad)
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FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 servings 1 peach, cut into eight wedges and grilled 2 cups sliced radicchio, sautéed 1 cup sliced radicchio 1/2 peach, sliced thin 2 cups frisee 1 ounce pecorino cheese shaved For the ginger mirin dressing: 3 tablespoons fresh ginger, peeled and sliced (approximately 11/2 knobs) 1/2 cup mirin 1/4 cup honey 1/2 cup rice wine vinegar 2 cups olive oil to emulsify 3 teaspoons salt 1. Arrange salad ingredients on plate.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 servings For pickled peaches: 1/2 cup rice vinegar 1/2 cup water 1 tablespoon Kosher salt 1/4 cup sugar or honey 1 sprig thyme 2 local peaches, cut into quarters For grilled peaches: 1/4 cup maple syrup 1/2 stick cinnamon 1/2 star anise 1 clove 2 local peaches, cut into quarters 1 sprig rosemary 2 tablespoons extra-virgin olive oil For the vinaigrette: 4 tablespoons white...
FOOD
August 25, 2016
Makes 2 servings 2 zucchini 1/2 cup basil leaves 2 teaspoons minced garlic 1/4 cup walnuts 1 tablespoon lemon juice 2 6-ounce strip steaks 1 teaspoon dried oregano 1 tablespoon olive oil 1. Slice zucchini into long, thin strips with a vegetable peeler. Add to a bowl. 2. Finely chop basil, garlic, and walnuts together until a coarse paste forms. (Alternatively, blitz in a food processor.) Toss with zucchini; season with salt and drizzle with lemon juice.
FOOD
August 25, 2016
Makes 2 servings 3 tablespoons olive oil 11/2 tablespoon balsamic vinegar, divided 1 teaspoon Italian seasoning 3 ounces mozzarella cheese, cut into cubes 1 cup cherry tomatoes, cut in half 12 ounces grilled chicken breast 11/3 cups cooked quinoa Salt 1. In a large bowl, whisk together olive oil, 1 tablespoon balsamic vinegar, and the Italian seasoning. Add mozzarella and cherry tomatoes. Toss to coat, then set aside to marinate. 2. Shred chicken into bite-size pieces.
FOOD
August 5, 2016
Makes 4 servings 1/2 cup packed finely chopped basil leaves and tender stems 1/4 cup packed finely chopped mint leaves 1/2 cup packed finely chopped parsley leaves and upper parts of stems 1/2 cup packed finely chopped chives 2 scallions, white and light-green parts, finely sliced 1 jalapeño pepper, stemmed and finely chopped (seeded, if desired, for less heat) 1/3 cup unseasoned rice vinegar 2 tablespoons fresh lime juice 3/4 cup regular or low-fat mayonnaise (do not use nonfat)
FOOD
August 5, 2016
Makes 4 servings 1/4 cup olive oil 1/2 cup water 7 tablespoons fresh lime juice (from 3 or 4 limes) 1 clove garlic 1/4 packed cup coarsely chopped cilantro leaves and upper parts of stems, plus 1 tablespoon for optional garnish 1 packed tablespoon fresh dill, coarsely chopped, plus 1 teaspoon for optional garnish Flesh of 1 large, ripe avocado, cut into chunks 11/4 teaspoons kosher or sea salt 1/4 teaspoon freshly...
FOOD
July 14, 2016
Makes 6 servings 4 cups chicken stock 2 cups white wine 2 carrots, peeled and roughly chopped 2 garlic cloves, peeled 1/2 small yellow onion 3 thyme sprigs 1 stalk celery, roughly chopped plus ¼ cup minced celery 4 boneless skinless chicken breasts 1 cup red grapes, halved 2 tablespoons minced shallot 1 tablespoon prepared horseradish 1/2 cup mayonnaise 1/2 cup fat-free plain Greek yogurt ...
FOOD
June 30, 2016
Makes 1 serving A few handfuls market baby greens (arugula works well) 5 leaves picked torn basil and parsley 8 slivers cucumber 5-8 fresh sliced strawberries 2 ounces goat cheese, crumbled (preferably Shellbark Hollow Farm Sharp) Handful of granola Your favorite vinaigrette Chive blossoms (optional) 1. Toss all ingredients together, and serve. - From Talula's Daily Per Serving: 460 calories; 25 grams protein; 32 grams carbohydrates; 15 grams sugar; 27 grams fat; 60 milligrams cholesterol; 321 milligrams sodium; 8 grams dietary fiber.
FOOD
June 16, 2016
Makes 8 servings 2 pounds colorful heirloom tomatoes, room temperature 1/2 pound pitted whole sour cherries Cracked pepper Very thinly sliced tender scallion, rinsed in ice-cold water 1/4 cup plus 1 tablespoon fruity extra-virgin olive oil 3 tablespoons sherry vinegar 4 slices well-toasted miche, ciabatta, or peasant bread 1 large garlic clove, halved Handful fresh basil, torn 1. Cut tomatoes into pretty,...
FOOD
June 16, 2016
Makes 4-6 servings 6 ears fresh corn, shucked 1 each red and green medium bell pepper 1 medium jalapeño chile 1 medium red onion, peeled, cut in wedges 1/4 cup olive oil, plus more as needed 1/2 cup chopped fresh cilantro 1 tablespoon minced garlic Juice of 2 limes Salt and freshly ground black pepper, to taste 1. Prepare a grill to cook on high heat. 2. Brush the corn, bell peppers, jalapeño, and onion with the olive oil. 3. Grill the peppers until charred, 5-8 minutes, then place in a paper bag or resealable plastic bag, and seal.
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