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NEWS
August 14, 2015 | BY SUSAN SELASKY, Tribune News Service
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)
FOOD
May 20, 2016
Here is an excerpt from Craig LaBan's online chat:   Craig LaBan: I've been loving the unexpected trend of meals built entirely from skewered meats, as you can tell from my enthusiastic review last weekend of Saté Kampar, the fun and evocative Malaysian spot on East Passyunk that's grilling its skewered meats (try the goat) over imported coconut shell charcoal. Add in Double Knot and Sansom Kabob House, and this year's definitely been a United Nations of tasty international skewers.
FOOD
December 12, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
The faces of the fifth graders lit up as they arrived for their seventh week of after-school cooking classes. "Hello, Mrs. Byers!" Kaylah Nobrun called out. A chorus of greetings from the others followed. "She's our founder," Kaylah said proudly, referring to Laurada Byers, who started the Russell Byers Charter school - named for her late husband - that these students attend, and who had come to visit the class they walk to at the Free Library of Philadelphia. "Hello, hello," said Byers.
ENTERTAINMENT
September 17, 2010 | By Carrie Rickey, Inquirer Movie Critic
Why are high school boys who lose their virginity called studs and girls who do so called skanks? This question is brought to you by Easy A , a sassy satire of The Scarlet Letter that skewers such double standards. The film stars Emma Stone, the saucy redhead who always looks as if she has just swallowed a wisecrack. Here Stone ( Superbad , The House Bunny ) lets 'em rip in the high school comedy that will make her career - and you - laugh out loud. Bert V. Royal's screenplay structures the story as the live webcast confession of one Olive Penderghast (Stone)
ENTERTAINMENT
July 16, 2010
YOU STAYED away from "The Bounty Hunter" based on its palpable odor of failed romantic comedy, and now the DVD tempts you. Resist. Even though DVD pickin's are slim this week. There's Noah Baumbach's well-received "Greenberg," featuring Ben Stiller as a grouchy East Coaster house-sitting for his big-shot L.A. brother. This is great for Baumbach fans, who appreciate his gift for satirizing social elites. Others may be put off by Stiller's character, who isn't just prickly - he seems to have an undiagnosed or poorly treated mental illness.
FOOD
June 16, 2016
Makes 4 servings 12 slices bacon 24 large sea scallops, tendons removed 3 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/8 teaspoon pepper 2 lemons, halved 1/4 cup chopped fresh chives 1. Place 4 layers of paper towels on large plate, and arrange 6 slices of bacon over towels in single layer. Top with 4 more paper towels and remaining 6 slices bacon. Cover with 2 layers of paper towels; place second large plate on top and press gently to flatten.
FOOD
January 10, 1993 | By Marie Simmons, FOR THE INQUIRER
Americans love peanuts. According to the National Peanut Council, we consumed 260 million pounds in 1991 - and the amount for 1992 is expected to be larger. Plain or fancy, like a basic black dress, the peanut is as comfortable at the ballpark as it is at a cocktail party. A native American legume, peanuts are an excellent source of vegetable protein, and although they are high in fat, they contain no cholesterol. American children adore peanut butter sandwiches, but there's no reason to limit your peanut cookery to sandwiches.
FOOD
July 27, 2006 | By Maureen Fitzgerald INQUIRER FOOD EDITOR
This quick and easy recipe comes from Meals Made Easy, a compilation of recipes from Real Simple magazine. It is full of good ideas and shortcuts for fast and tasty meals for weeknight as well as weekend suppers. Grilled Shrimp Tacos Makes four servings 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons milk 1/2 teaspoon ground cumin 3 tablespoons unsalted butter, melted 2 cloves garlic, finely chopped 1 1/2 pounds large shrimp, peeled and deveined 4 limes, quartered 1 1/2 teaspoon kosher salt 8 6-inch corn tortillas 3 cups shredded cabbage 1 14-16 ounce jar green tomatillo salsa Wooden skewers, soaked in water for at least 30 minutes 1. In a small bowl, whisk togther the sour cream, mayonnaise, milk and cumin; set aside.
NEWS
June 14, 1986 | By Kuae Noel Kelch, Inquirer Staff Writer
Up to 3,000 people are expected to eat, drink and be merry at the annual Greek Festival on Penn's Landing between 1 and 7 p.m. today and tomorrow. Eleven food booths under the festival tent at Delaware Avenue between Walnut and Spruce Streets will offer a host of Greek delicacies. Foods ranging from gyros (spiced beef on skewers) and souvlaki (beef on skewers, seasoned and barbecued) to moussaka (layers of eggplant, potatoes and ground beef in a milk sauce) and other, lesser-known foods will be sold.
FOOD
July 2, 1986 | By BARBARA GIBBONS, Special to the Daily News
Just when you think you've run out of ways to cook chicken, the seasons change. With each turn of the page on your calendar comes a new opportunity to use this favorite of calorie-watchers. The fresh approach for midsummer is cook out or take out: chicken cooked over the coals or picnic chicken served chilled. The latter can be purchased ready-to-serve in the supermarket and made into meal-size salads or sandwiches. Here are some outdoor ideas that are perfect for bare-midriff weather.
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ARTICLES BY DATE
FOOD
June 16, 2016
Makes 4 servings 12 slices bacon 24 large sea scallops, tendons removed 3 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/8 teaspoon pepper 2 lemons, halved 1/4 cup chopped fresh chives 1. Place 4 layers of paper towels on large plate, and arrange 6 slices of bacon over towels in single layer. Top with 4 more paper towels and remaining 6 slices bacon. Cover with 2 layers of paper towels; place second large plate on top and press gently to flatten.
FOOD
May 20, 2016
Here is an excerpt from Craig LaBan's online chat:   Craig LaBan: I've been loving the unexpected trend of meals built entirely from skewered meats, as you can tell from my enthusiastic review last weekend of Saté Kampar, the fun and evocative Malaysian spot on East Passyunk that's grilling its skewered meats (try the goat) over imported coconut shell charcoal. Add in Double Knot and Sansom Kabob House, and this year's definitely been a United Nations of tasty international skewers.
FOOD
October 23, 2015 | Craig LaBan, Inquirer Restaurant Critic
The latest branch of Tandoor India, beneath the El tracks along Front Street, seems to be in the middle of nowhere and in the middle of it all. Just a few years ago, this industrial landscape at the northern edge of Fishtown was relatively obscure. Today, it's on the cusp of major gentrification, and, just a half-block from the Berks station on the Market-Frankford line, it's almost convenient for a midday kebab run from Center City (there's also a parking lot). It may be worth it. Shafi Gaffar and his partner, Ray Ibrahim, who last year bought and rehabbed University City's somewhat tired Tandoor India, have given a smart makeover to the lofty warehouse space of this seven-month-old Fishtown location.
NEWS
August 14, 2015 | BY SUSAN SELASKY, Tribune News Service
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)
NEWS
May 31, 2015 | By Molly Eichel, Inquirer Staff Writer
The black woman can't come out first. No matter how beautiful or accomplished she is, she simply can't come out first. It's not racist, it's just bad TV. That, at least, is according to Quinn ( House of Cards ' Constance Zimmer), the acerbic executive producer of Everlasting , a Bachelor -type show at the heart of Lifetime's UnReal . Quinn is directing which suitors will be introduced first to their prince, a hunky Brit hotel magnate (Freddie Stroma) more interested in advertising his company than in finding love.
FOOD
March 27, 2015 | By Anna Herman, For The Inquirer
Most cultures have traditions and rituals that herald spring. Who isn't grateful for signs leading toward a season of abundance and growth after the scarcity of winter? Many of these traditions feature eggs, from traditional Easter egg hunts, to the Cimburijada festival of scrambled eggs in Zenica, Bosnia - where 1,500 eggs will be cooked for the town to share the official moment spring begins - to Egypt's Sham El-Nissim holiday, celebrated back to the time of the pharaohs with spring onions and colored eggs.
FOOD
December 12, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
The faces of the fifth graders lit up as they arrived for their seventh week of after-school cooking classes. "Hello, Mrs. Byers!" Kaylah Nobrun called out. A chorus of greetings from the others followed. "She's our founder," Kaylah said proudly, referring to Laurada Byers, who started the Russell Byers Charter school - named for her late husband - that these students attend, and who had come to visit the class they walk to at the Free Library of Philadelphia. "Hello, hello," said Byers.
NEWS
October 1, 2012 | By Kevin Ferris, Inquirer Columnist
With so much campaign coverage having a breathless "how dare Mitt Romney still run when we've declared it over" feel, it was refreshing to hear a full-throated defense of the GOP candidate. In Philadelphia, no less. Credit U.S. Sen. Marco Rubio (R., Fla.), who was at the Trevose Radisson on Monday for an event hosted by WPHT-AM's Dom Giordano. I caught up with Rubio somewhere between there and the airport. He's not buying that the election is already decided. In fact, with the debates starting this week, he believes that now's the time when Romney will make his case, on both domestic and foreign policy.
ENTERTAINMENT
August 29, 2012 | Jonathan Takiff, Daily News Staff Writer
THE back-to-school season has become so gadget-centric that it's now the second biggest selling season for electronics buying, after the year-end holidays. "Electronics actually make up most of the $80 billion back-to-school business," Consumer Electronics Association spokesman Jim Barry said recently. "And [it] is such a far cry from the pencils and notebooks we used to consider 'school supplies' back in my day. " Tops on any list for collegiates should be a "smartphone and a notebook computer," said this longtime industry tracker.
ENTERTAINMENT
September 27, 2011 | By Dan Gross
AN ATTORNEY for chef Georges Perrier has initiated legal action against the blog StaphMeal.com by filing a writ of summons in Common Pleas Court. Attorney Jonathan Cohen 's filing indicates that a complaint outlining allegations of libel and defamation could be forthcoming. The writ of summons lists John Doe as a defendant because Cohen does not know the identity of the blogger (or bloggers) behind the site. The legal action is intended in part to unmask the writers.
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