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Salt And Pepper

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FOOD
November 16, 2012
Makes 6 to 10 servings 1 medium pumpkin or    2 large butternut squash 2 tablespoons unsalted     butter 4 ounces honey 4 ounces crème fraiche Salt and pepper to taste For the vinaigrette: 1 stick unsalted butter 1/8 cup sherry vinegar 1/8 cup honey 1 tablespoon soy sauce 1 loaf sourdough bread sliced 1/2 inch thick Olive oil 1 tablespoon toasted pumpkin seeds ...
ENTERTAINMENT
December 18, 2002 | By LAUREN McCUTCHEON For the Daily News
Preparing a hot lunch can be done in a jiffy if you make your sandwich a wrap. At Trax Cafe, a BYOB at the Ambler train station, Chef Steven Waxman has been rolling gourmet fillers into tortillas for more than four years. He prepares the contents and assembles them ahead of time and then grills them to order. After that, it's a wrap. Follow this recipe, which is in four parts, and make the ultimate sandwich. CHICKEN & BRIE WRAP FROM THE TRAX CAFE For roasted plum tomatoes: 2 tomatoes Olive oil Salt and pepper, dried thyme and onion powder to taste Slice tomatoes in half.
FOOD
September 16, 1992 | By Bev Bennett, FOR THE INQUIRER
Rib-eye steaks topped with a peppery-tasting watercress-butter mixture become even more special when accompanied with a bean mixture called Texas Caviar. STEAK WITH WATERCRESS-SHALLOT BUTTER 1 medium shallot, minced 1 tablespoon minced watercress 4 teaspoons butter, softened 2 small 1-inch-thick rib-eye steaks (each 5 to 6 ounces) Olive oil Salt and freshly ground black pepper to taste Blend together shallot, watercress and butter in bowl. Shape into ball or block and place in freezer while preparing steaks.
FOOD
August 23, 2012 | By Alison Ladman, Associated Press
Keep your end-of-summer grilling interesting with this speedy grilled tuna dish that packs tons of big, bold flavors. We used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction of a fillet. You also could use salmon steaks or swordfish. Use just a light coating of oil and a bit of salt and pepper on the fish. Then top with the fresh flavors of summer, with this cross between a fruit salsa and an herby chimichurri. The dish goes together in about two minutes with the help of a food processor.
ENTERTAINMENT
November 6, 2008
These recipes are from Jack's Firehouse, host of Philadelphia's first Taste of the NFL Brunch Sunday, with seatings at noon and 2 p.m. Tickets are still available, but if you have a penchant for trying some stellar NFL recipes at home, here are a few. LOBSTER & SWEET POTATO QUESADILLA WITH SHERRY PEPPERS AND MANGO SALSA 8 ounces cooked lobster claw meat, diced 2 cherry peppers, slivered 2 red bell peppers, sliced 1/2 Spanish onion,...
ENTERTAINMENT
January 15, 2003 | By LAUREN McCUTCHEON For the Daily News
Forget KFC. At Fatou & Fama, a newly reopened Senegalese restaurant at 40th and Market streets, they really do chicken right. Owner and chef Fatou N'Diaye learned her recipe for yassa chicken, a flavorful and hearty dish, from her mother, Fama, who learned the recipe from Fatou's grandmother, also named Fatou. All three talented women are members of Senegal's Griot tribe, a group known as the country's oral historians (and the best cooks). Although usually served over white rice or couscous, yassa chicken also makes a great sandwich.
ENTERTAINMENT
May 22, 2008
Try a few of these out of the ordinary burgers on your grill this Memorial Day weekend. And, since burgers go better with fries, we've included a recipe for those, too. GRILLED HAMBURGER WITH SAUTEED POBLANO PEPPERS, ONIONS AND MANCHEGO 8 ounces ground sirloin Salt and freshly ground black pepper 1 to 2 slices aged Manchego cheese 1 tablespoon oil 1/2 poblano pepper, de-seeded and cut into 1/4-inch strips ...
ENTERTAINMENT
October 8, 2009
Here are some good-tasting recipes that won't break the budget. Try adding other fresh vegetables to this delicious soup, such as diced sweet bell peppers, diced zucchini, cut green beans or shredded cabbage FISH & CORN CHOWDER 1 tablespoon vegetable oil 1 medium onion, trimmed and cut in small dice 1/2 cup each diced celery and carrot 1/2 teaspoon dried thyme or oregano (or 2 teaspoons chopped, fresh) 4 cups water, or vegetable or chicken broth 2 cups 1/2-inch diced potatoes, skins on 1 cup corn kernels 1/4 cup chopped fresh parsley 3/4 pound tilapia, catfish or any inexpensive fish, cut into chunks 1 cup low-fat milk or evaporated skim milk Salt and pepper to taste In a large saucepan, heat the vegetable oil over medium-high heat.
ENTERTAINMENT
November 6, 2002 | By LAUREN McCUTCHEON For the Daily News
When it comes to sandwiches, usually it's the insides that count. Even the crustiest, freshest bread can't make up for boring lunch meats or drab veggies. But Maggiano's Little Italy, with one location on Filbert Street and another at King of Prussia, has come up with a recipe that puts both parts of the sandwich on equal ground. They use butter and Parmesan cheese to create a tasty exterior crust on an onion roll and then add the all-important contents. In this case, it's what's on the outside that counts.
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ENTERTAINMENT
June 27, 2013
MINTED LAMB BURGERS 2 pounds freshly ground lamb 1 small onion, finely chopped 1/4 cup fresh mint, finely chopped 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon black pepper Olive oil 4 ounces sliced feta 4 brioche buns 4 tablespoons hummus Lettuce (garnish) Sliced tomatoes (garnish) 4 tablespoons store-bought fruit chutney Preheat grill for medium-high heat. Combine lamb, onion, mint, garlic and seasonings in bowl.
FOOD
November 16, 2012
Makes 6 to 10 servings 1 medium pumpkin or    2 large butternut squash 2 tablespoons unsalted     butter 4 ounces honey 4 ounces crème fraiche Salt and pepper to taste For the vinaigrette: 1 stick unsalted butter 1/8 cup sherry vinegar 1/8 cup honey 1 tablespoon soy sauce 1 loaf sourdough bread sliced 1/2 inch thick Olive oil 1 tablespoon toasted pumpkin seeds ...
ENTERTAINMENT
September 20, 2012 | BY LARI ROBLING, For the Daily News
THEY SAY that good cooks are born one of two of ways: They either had a great role model growing up or they learned out of self-defense. Chris Jelepis of South Philly is one of the former. "My mom was a wonderful traditional cook," Jelepis said. "She came from a Polish background, but when she married my dad she became the best Polish-Greek cook. " Jelepis now cooks for his wife, 8-month-old son, and 3-year-old daughter, a super-picky eater. Cooking is a family affair in their kitchen.
FOOD
August 23, 2012 | By Alison Ladman, Associated Press
Keep your end-of-summer grilling interesting with this speedy grilled tuna dish that packs tons of big, bold flavors. We used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction of a fillet. You also could use salmon steaks or swordfish. Use just a light coating of oil and a bit of salt and pepper on the fish. Then top with the fresh flavors of summer, with this cross between a fruit salsa and an herby chimichurri. The dish goes together in about two minutes with the help of a food processor.
NEWS
May 17, 2012 | Maureen Fitzgerald
Juice of 4 limes 6 tablespoons olive oil 1 teaspoon dried oregano leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt 1 1/2 pounds skinless, boneless chicken breasts 2 large onions, halved lengthwise and cut into 1/4-inch slivers 2 bell peppers (I like red and yellow), seeds removed and sliced into strips 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature 1 1/2 cups guacamole (see note) 8 ounces sour cream or Greek yogurt 2 ripe plum tomatoes, cut into 1/2-inch dice 1 1/2 cups grated Monterey Jack cheese Tabasco or hot pepper sauce 1. Combine the lime juice, olive oil, oregano, and 1/2 teaspoon each of salt and pepper in a measuring cup. Mix well.
FOOD
September 22, 2011 | By Linda Gassenheimer, McClatchy-Tribune News Service
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal.   Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced  canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
FOOD
June 10, 2010 | By Linda Gassenheimer, McClatchy Newspapers
It's easy to see why salsa is one of America's favorite condiments. Its fresh, crisp, tangy flavor adds a refreshing touch to a meal without a lot of sugar or fat. This bright pineapple salsa brings out the flavors of grilled fresh fish, and aromatic cumin gives it a distinctive taste. The poblano peppers, called ancho peppers when dried, that give the rice dish its zing, are medium-hot.   Fish With Pineapple Salsa and Poblano Rice Makes two servings . 1. Combine the tomato, onion, poblano pepper, pineapple, cilantro, sugar, and cumin.
ENTERTAINMENT
April 22, 2010
Don't be intimidated by dry beans. They are so affordable and healthy, it's worth learning how to use them. And that isn't hard. Place your dry beans in a large stockpot or bowl, add enough cool water to cover by several inches, then cover the bowl and forget about it overnight. In the morning, drain the beans and proceed with your recipe. It's really that simple.     1 teaspoon vegetable or canola oil 1 medium yellow onion, finely diced 2 cloves garlic, finely chopped 1-pound bag dried, small red beans, soaked overnight and drained 4 1/2 cups water 1 pound andouille sausage Coarse salt and ground pepper In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Sauté until softened, 3 to 5 minutes.
FOOD
April 15, 2010 | By Carole Kotkin, McClatchy Newspapers
Though they are members of the onion family and look like overgrown green onions, leeks bring a mellower flavor to Sunday supper. If you've had vichyssoise, the cold potato-and-leek soup, you know just what I mean. In today's recipe, leeks and shallots cooked in white wine and a bit of butter form a bed for seared scallops. Add rice, a green salad, and crusty bread, and your supper is complete.   Scallops and Leeks With White Wine   1. In a large skillet, melt 1 tablespoon butter over low heat.
ENTERTAINMENT
October 8, 2009
Here are some good-tasting recipes that won't break the budget. Try adding other fresh vegetables to this delicious soup, such as diced sweet bell peppers, diced zucchini, cut green beans or shredded cabbage FISH & CORN CHOWDER 1 tablespoon vegetable oil 1 medium onion, trimmed and cut in small dice 1/2 cup each diced celery and carrot 1/2 teaspoon dried thyme or oregano (or 2 teaspoons chopped, fresh) 4 cups water, or vegetable or chicken broth 2 cups 1/2-inch diced potatoes, skins on 1 cup corn kernels 1/4 cup chopped fresh parsley 3/4 pound tilapia, catfish or any inexpensive fish, cut into chunks 1 cup low-fat milk or evaporated skim milk Salt and pepper to taste In a large saucepan, heat the vegetable oil over medium-high heat.
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