August 28, 2015
A salad with serious chops To order an unvetted chopped salad requires a certain leap of faith - that the reality delivered to your table will live up to your vision of the real deal, vividly fresh and mined with bursts of texture and flavor. Disappointment often follows. But on rare occasion you will be rewarded with an uncommonly original variant, as we were at a recent lunch, on the order of Valeria's Chopped Salad at Lolita, the lively Mexican eatery retooled (and liquor-licensed)
August 14, 2015 |
SHRIMP IS terrific grilled as a main dish or an appetizer. The challenge with shrimp, however, is it's fragile, and, if overcooked, becomes tough-chewy. The keys to perfect shrimp: marinating or brining first, then using no more than a medium heat. You can also brush the shrimp with a sauce while they are on the grill to keep them from drying out. And, once you put them on the grill, don't even think of walking away. Shrimp cooks quickly, and you need to pay attention. No matter how you cook shrimp (grill, roast or steam)
May 1, 2015
SERVE THESE tasty appetizers with crusty French bread and a chilled French wine - maybe in your own spring-blooming garden. SMOKED SALMON, GOAT CHEESE, THYME AND CHIVE SPREAD 1 1/2 cups fresh goat cheese, room temperature 3 tablespoons half-and-half 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh thyme 1 teaspoon finely chopped lemon peel 1/4 teaspoon salt 1 teaspoon freshly ground pepper 1/4 pound Norwegian...
April 24, 2015 |
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.
April 17, 2015
MARK BITTMAN'S SHRIMP AND TOMATO PAELLA Note: If you don't want to splurge on saffron, omit it, or add a teaspoon or two of turmeric to the broth for golden-colored rice. 3 1/2 cups shrimp or vegetable stock or water, plus more if needed Pinch of saffron 3 tablespoons olive oil 1 medium onion Salt and pepper 1 pound peeled shrimp 3 large ripe tomatoes, about 1 1/2 pounds 2 cups short-grain white rice, preferably paella or Arborio Fresh parsley sprigs for garnish Heat oven to 450 degrees.
February 6, 2015
HAVE YOU heard? Science shows that, contrary to popular thinking, fish is not a vegetable. Many so-called vegetarians harbor that fluid dietary ethic. I include my own 15 years as a so-called vegetarian, when I celebrated the occasional birthday or holiday with shrimp or New England clam chowder because, come on, "It's just seafood!" But serious science has established a couple of other facts. One is that ocean drift nets grab a huge amount of "bycatch" - nontargeted animals that die just the same.
July 11, 2014 |
Paul Greenberg's commitment to local seafood runs deep - so deep that the Manhattan-based writer once slurped down an oyster he'd plucked from the muck of New York Harbor, eliciting a gasp from a city official standing nearby. But the author of the newly released American Catch: The Fight for Our Local Seafood (Penguin) is aware there's a tidal wave of forces working against him. Today, 91 percent of the seafood Americans eat comes from abroad, even as a third of the domestic catch is shipped overseas.
August 2, 2013 |
THE CITY IS WORKING with more than 200 Chinese restaurants to reduce sodium content in their most popular meals and hopefully prevent high blood pressure among Philadelphians. The program, "Less Salt, Healthier Eating," encourages restaurants to reduce sodium levels by 10 percent to 15 percent. It provides training to chefs in cooking with low-sodium ingredients and has so far focused on those restaurants' most popular dishes: chicken lo mein and shrimp and broccoli. Funded by city and federal dollars, the program costs $1,000 per restaurant per year.
May 10, 2013
Company description: " 'Zoë' means 'life' in Greek, and this is embraced in every aspect of Zoës Kitchen. We embrace the Mediterranean way of life - that a fulfilled, happy life is one shared with family, good friends, great food and that eating wholesome, fresh ingredients is key. " Location: Marlton, N.J. (also in Collegeville and Newtown, Bucks County; coming May 20 to Bryn Mawr). Nutrition information: Zoës is one of a new breed of fast-food chains that emphasize healthy eating.
March 1, 2013 |
The broth of this clean-tasting, light dinner soup is brightened by an infusion of fresh ginger and dashes of fish sauce and sesame oil. Poached Shrimp in Ginger Broth Makers 2 or 3 servings 1 pound raw, shell-on jumbo shrimp 1 small red chile pepper 2 scallions 1 small clove garlic 1 1/2-inch piece gingerroot 2 cups loosely packed fresh mung bean sprouts 1/3 cup packed cilantro leaves...