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NEWS
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
FOOD
January 28, 2016
Makes 6-8 servings 2 medium onions, chopped 2-3 carrots, cut in chunks 1 head cauliflower, chopped in medium-size pieces 3 tablespoons olive oil 4-5 cloves garlic, minced 2 stalks celery, chopped 1-2 tablespoons curry powder (based on taste preference) ½ teaspoon red pepper flakes 6 cups vegetable or chicken broth 1 tablespoon tomato paste Salt and black pepper, to taste 1. Toss the chopped onions, carrots, and cauliflower together with 2 tablespoons of olive oil and some salt and pepper.
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.
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
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
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
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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ARTICLES BY DATE
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.
FOOD
March 11, 2016
Makes 6 servings 1/4 cup flour Fine sea salt Freshly ground black pepper 21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry 3 tablespoons flavorless oil, such as canola, or more as needed 6 slices thick-cut bacon, cut crosswise into 1-inch pieces 2 tablespoons unsalted butter 4 medium yellow onions, thinly sliced 4 cloves garlic (green germ removed), finely chopped One 12-ounce bottle Belgian, abbey, or brown ale or beer, such as Chimay 11/2 cups no-salt-added beef broth 21/2 tablespoons brown sugar (light or dark)
FOOD
January 28, 2016
Makes 6-8 servings 2 medium onions, chopped 2-3 carrots, cut in chunks 1 head cauliflower, chopped in medium-size pieces 3 tablespoons olive oil 4-5 cloves garlic, minced 2 stalks celery, chopped 1-2 tablespoons curry powder (based on taste preference) ½ teaspoon red pepper flakes 6 cups vegetable or chicken broth 1 tablespoon tomato paste Salt and black pepper, to taste 1. Toss the chopped onions, carrots, and cauliflower together with 2 tablespoons of olive oil and some salt and pepper.
NEWS
October 23, 2015
This recipe lives up to its source, Good and Cheap: Eat Well on $4/Day by Leanne Brown. BRUSSELS SPROUT HASH AND EGGS This simple concoction is great for brunch, a light lunch or a side. The sprouts get salty and tangy from the olives and lemon, then they crisp and caramelize on the bottom. Mix in the bit of fat from the egg yolk, and, wow, is this delicious. 1 pound Brussels sprouts Salt and pepper to taste 1 tablespoon butter 3 cloves garlic, finely chopped 6 olives, finely chopped 2 eggs Lemon juice, to taste Chop off the ends of the sprouts.
NEWS
March 13, 2015
HOMEMADE FIRE CIDER RECIPE 1/2 cup peeled, shredded/diced ginger root 1/2 cup peeled, shredded/diced horseradish root 1/2 cup peeled, diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish 1/2 cup white onion, chopped 1/4 cup minced or crushed garlic 2 jalapeno peppers, chopped Zest and juice from 2 lemons Raw apple cider vinegar Raw, organic honey to taste Put ginger, horseradish, turmeric,...
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.
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