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.
May 9, 2014 |
We were cooking at noon because of early dismissal for teacher report-card conferences, and some students were opening their report cards for the first time. "I got an A in violin!" exclaimed Kimberly Luu - which set off a round of bragging about how many A's each received that lasted until I could get the geniuses to focus on cooking. Before starting our spring cooking classes, I had asked several local chefs for simple, nutritious recipes that included fresh produce, could be prepared in about an hour, cost less than $20 for six servings, and contained about 20 grams of protein and no more than 500 calories per serving.
April 11, 2014 |
I should have known, when the sun was shining brightly on the first perfect spring afternoon after so many wicked winter days, that it would be tough for 10-year-olds to focus on cooking. On top of that, my fifth grade chefs had just completed six days of PSSA testing at Henry Lawton Elementary and they were having a hard time standing still, much less concentrating on one recipe - let alone two. Frankly, it would have been a good day to make scrambled eggs. But the plan, in my continuing quest for healthy, low-cost cooking, was to teach how to use up fresh ingredients - in this case, ginger, cilantro, and garlic - by employing them in more than one recipe: turkey lettuce wraps and corn salad.
November 4, 2013 |
PHILADELPHIA Infusions faced off with fusion and lobster bisque battled broccoli rabe on Broad Street on Saturday as hundreds of cooking hopefuls turned out to audition for Season 5 of MasterChef , the culinary reality television show. Tupperware in tow at the DoubleTree by Hilton hotel, they were all taking their stab at becoming the next Luca Manfe - that is, the restaurant manager from Astoria, Queens, who won last season's competition, scoring $250,000 and a cookbook deal. "We are looking for passion," said casting director Erika Landin.
July 19, 2013
Company description: "With so many premier dining destinations in one location, Cherry Hill Mall is an ideal venue to host a restaurant week," said Lisa Wolstromer, mall marketing director. It's the mall's first. Location: 2000 Route 38, Cherry Hill. Complimentary valet parking for all restaurants along Bistro Row. The deal: Eight chains and one independent at the iconic mall have special menus and prices through Saturday. Reservations encouraged. Nutrition: We know Seasons 52 prides itself on menu items that are no more than 475 calories.
June 27, 2013 |
With today's meat-on-the-side, vegetables-in-the-middle sensibility, it's time for an update on the steak dinner. Slice that steak thin and mix it with vegetables for a beautiful main-course salad. Teriyaki Steak, Snow Pea and Shiitake Salad For the steak: 3 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 teaspoons brown sugar 1 pound flank steak, 1 to 1 1/2 inches thick For the salad: Kosher salt 6 ounces snow pea pods 3 tablespoons olive oil 8 ounces shiitake mushrooms, stemmed, sliced into 1/4-inch strips 1/2 medium sweet onion, finely chopped (1/2 cup)
June 20, 2013 |
With this sandwich-inspired salad, you get to enjoy a classic flavor combination, skip the bread, and cut way back on the bacon. The basil-balsamic dressing is lighter than a mayonnaise-based spread. Chopped Turkey Club Salad With Basil Balsamic Dressing 4 to 6 servings 1 tablespoon balsamic vinegar 2 tablespoons red winevinegar 2 teaspoons Dijon-style mustard 1/2 cup loosely packed basil leaves, finely chopped 1/4 teaspoon sugar, or to taste Salt Freshly ground black pepper 1/4 cup olive oil 12 ounces lettuce(s)
May 9, 2013
Makes 6 to 8 servings For the croutons 1 tablespoon olive oil 2 cups rustic bread, cut into 1-inch cubes Salt and freshly ground black pepper For the chicken 3 boneless, skinless chicken breasts, pounded to 3/4-inch 1 teaspoon olive oil For the dressing 2 garlic cloves 2 anchovies Juice of 1/2 lemon 1/2 teaspoon Worcester- shire sauce 1 egg, coddled (see note) 1/4 cup extra-virgin olive oil 3 heads romaine let- tuce, outer leaves discarded, inner leaves washed and dried 2 ounces Parmesan cheese, shaved with a vegetable peeler 1. To make the croutons: Preheat oven to 400 degrees.
May 2, 2013
Here is an excerpt from Craig LaBan's online chat of April 30, 2013: Craig LaBan: With the spring weather blooming, it's my cue to lighten up with salads like this one from Zea Mays Kitchen truck, which focuses on creative uses for Native American ingredients. It didn't make into our food-truck story, so I'm glad to give it a shout-out. In big restaurant news from the Insider , some exciting new projects coming to the burbs have been announced: Josh Lawler of the Farm and Fisherman is the latest big Philly name to head to South Jersey, with plans to take over Andreotti's Viennese Café on Route 70 in Cherry Hill with a larger and more casual F & F Tavern and Market, targeted for the fall.
April 18, 2013
Makes 6 servings 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground pepper 1/4 teaspoon kosher salt 4 cups torn kale leaves 2 cups torn Swiss chard leaves 4 teaspoons unsalted pumpkin seed kernels 1/4 cup sliced green onions 1 ounce shaved fresh pecorino Romano cheese (about 1/4 cup) 1. Combine first five ingredients, stirring until sugar dissolves.