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 27, 2012
IT WOULD HAVE been an expense-account report to make my editors and the new millionaire owners (how you doing, guys?) very happy. I wanted to take U.S. Rep. Bob Brady out to dinner Wednesday night after his return from Washington, and it wouldn't cost a cent for him. Brady would not eat because he's on the weeklong Greater Philadelphia Food Stamp Challenge, organized by the Coalition Against Hunger and the Jewish Federation. The gimmick: Enlist celebrities to help illustrate how hard it is for the poor (including children, elders, the disabled)
NEWS
April 5, 2012 | Joyce Gemperlein
Zest and juice from 2 oranges 8 teaspoons imitation (kosher- for-Passover) mustard 4 teaspoons honey 2 teaspoons apple cider vinegar ½ teaspoon fine sea salt ½ teaspoon freshly ground black pepper 4 large carrots, peeled and julienned 2 daikon radishes (the size of a medium carrot) peeled and julienned 2 English hothouse cucumbers, unpeeled, seeded, and julienned 4 (11-ounce) cans mandarin oranges, drained; or 6 small fresh tangerines, peeled and broken into segments 2 heads Bibb lettuce, separated into individual leaves 1. In a small bowl, whisk the orange zest, juice, mustard, honey, vinegar, salt and pepper.
NEWS
March 29, 2012
1 pound sugar snap peas 2 small cucumbers, unpeeled, thinly sliced (Persian if you can find them) 1 cup (about 1/2 pint ) cherry or grape tomatoes, halved 1/4 cup chopped fresh dill 1/2 cup extra virgin olive oil Grated zest of 1 large lemon 1/4 cup fresh lemon juice (from one large lemon) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 (14.75-ounce) can of boneless, skinless pink salmon, drained 1. Bring a large saucepan of salted water to a boil over high heat.
NEWS
March 29, 2012
There's a good reason Northern Libertarians adore Cafe La Maude. With its chic tiled look, swing-open windows, cozy banquette, and big fresh salads, it has the feel of a Parisian pocket nook. "Get the De Maison salad," a friend whispers on his way past me. And I'm tempted. But I love this smart little breakfast-bruncher best for its Middle Eastern flair - a natural for Lebanese owner Nathalie Richan. I'm talking about kibbe and tabbouleh, tawook-style marinated chicken and buttery baklava.
NEWS
March 29, 2012
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, ? grated or shaved with a vegetable peeler 1. To toast the bread crumbs, combine them in a small saucepan with the garlic, lemon zest, and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
NEWS
March 22, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " From the first time I discovered it in the south of France, Salade Nicoise has held favored-nation status in my world of salads. My first encounter, as a 20-year-old college student traveling abroad, was an introduction met with sheer gratitude. I was a not-too-adventurous eater, trying to get by on a meager budget, and was thrilled to find something made of ingredients I actually recognized. Tuna, hard-boiled eggs, potatoes, olives, onions, tomatoes.
NEWS
February 9, 2012 | By J.M. Hirsch, Associated Press
No matter how delicious a Caesar salad is, chilly temperatures tend to be a turnoff for things leafy and green. So I decided to tinker with the basics of this classic, bulking it up with roasted cubes of butternut squash. Add some freshly made croutons and it's a perfect vegetarian dinner. Butternut Caesar Salad Makes 4 servings For the squash: 20-ounces peeled and cubed butternut squash 1 tablespoon olive oil Salt and ground black pepper For the croutons: 10 ounces rustic bread, cut into croutons (about 4 cups)
NEWS
January 31, 2012
The salad is named Hen of the Woods, after the warm mushrooms that adorn the plate, but it's the mix of broad, snappy red oak, green leaf, lola rosa, and red romaine that steal the show. Inspired by a salad that chef Brian Lofink of Fishtown's Kraftwork had in Germany this past fall, he began adding balancing components like roasted walnuts and sheets of Bianco Sardo sheep's milk cheese to those killer 'shrooms and greens. What brings it all together - and should be a lesson to all truffle abusing chefs - is the whisper of truffle oil Lofink adds to a creamy, egg-based dressing, a recipe he learned from Chris Scarduzio during his Brasserie Perrier days.
NEWS
January 12, 2012 | By Joelle Farrell, Inquirer Staff Writer
Growing up in a meat-and-potatoes Midwestern family, my familiarity with greens was limited mainly to lettuce, spinach, and brussels sprouts, and those tiny cabbages became fodder for long-running dinner feuds with my father. Many a night, he'd order me to sit and finish the bitter, mushy, boiled knobs that I despised. Usually, my mother would rescue me by stealthily swiping most of the sprouts off my plate and making me eat only the remaining few. That was before I (or my mother)