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.
ENTERTAINMENT
September 26, 2010 | By Rick Nichols, Inquirer Columnist
Near where East Passyunk flows up from Broad beside the Abruzzese restaurant called Le Virtù, you encounter a blank space in the tight urban block, a startlingly green lot with an aspect, in fact, like that of a putting green. It is tucked between the towering mural (freshly painted) of an Italian village wedding, and a wall of herbs hanging in fabric planters - a faraway enclave just feet off the sidewalk. The patch is noted on the menu, somewhat grandly, as Il Campo at Le Virtù.
RESTAURANTS
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.
RESTAURANTS
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.
RESTAURANTS
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.
RESTAURANTS
June 29, 1988 | By MERLE ELLIS, Special to the Daily News
In Turkish, sis kebabi means, quite literally, skewered lamb. In the back yards of America, the term kabob has come to mean cubes of almost anything stuck on a stick. The French, always more precise, refer to skewered foods as "en brochette. " Regardless of the term used, the process of threading hunks of seasoned meat, fish or poultry on skewers, along with almost any imaginable combination of fruits and vegetables, and cooking them over coals has become increasingly popular. There are dozens of cuts of meat that work well for kabobs, and for the cost-conscious consumer, kabobs offer a marvelous means of saving money.
RESTAURANTS
September 27, 1995 | By Bev Bennett, FOR THE INQUIRER
In the Mediterranean and Middle East, cooks prepare ground beef with imagination. It's the base for the most aromatic, luscious entrees that a hamburger refugee could want. Meatballs smothered in egg-lemon sauce are popular in Greece. In Syria and Lebanon, a favorite dish is the kefta kebab: finely ground beef formed into an oval around metal skewers and grilled or broiled. It is often served with a light, refreshing Yogurt Sauce. And, it's reassuring to realize that elegant variations on the American hamburger are no more time-consuming to prepare.
RESTAURANTS
September 6, 1989 | By Karen Gillingham, Special to The Inquirer
You don't need a tandoor, the Indian clay-pit oven, to cook Chicken Sticks, Tandoori-Style. The recipe is a quick fix on the Indian tradition of threading whole chickens on long skewers to roast in the deep ovens. Cubes of chicken, coated with a spicy tandoori-inspired sauce, cook in about 10 minutes. Grill thick slices of onion alongside the chicken as a substitute for the usual accompaniment of roasted onions. A cool yogurt salad or relish, called raita in India, is another must for this menu.