December 9, 2005 |
On Nov. 8, three days after my 59th birthday, I picked up my 14-year-old daughter from school as usual. I had some very bad news to tell her. She settled down in the backseat of the car and I began talking, watching her reactions through the rear view mirror. "Honey," I said. "The cancer has come back again. " Her eyes widened slightly, but otherwise she didn't look worried. Since Anna was a baby, she has always had a one-breasted mom. For 13 years, her mom's breast cancer has also been part of her life.
February 19, 2016
Call of the crunchy cauliflower Cauliflower is having its moment. Again. Just when I thought I'd had the white brassica every good way possible - fried naked Israeli-style at Zahav, wood-roasted in Buffalo sauce at Vault Brewing, charmoula-spiced at Neuf, tucked inside the layers of a roti flatbread at Dana Mandi, minced to couscous-size curried bits for an avocado stuffing at Vedge - the Memphis Taproom in Kensington gives cauliflower its own pubby...
May 5, 2016 |
IF BACON is the answer, what's the question? I don't mean a comment-thread question like, "How could anyone want to harm these adorable scampering piglets?" I mean in brick-and-mortar kitchens where the question seems to be, "What food goes with everything?" "Dude, just put bacon on it, bacon makes it better," Memphis Taproom owner Brendan Hartranft said, imitating a surfer voice. But with tasty, innovative offerings, the Kensington bar is among those showing that bacon also goes well with compassion.
February 20, 2000 |
The fresh simplicity of a colorful salad is the perfect start, finish or accent to any meal. A well-chosen salad can be the most healthful of meals, especially when using ingredients that add to the nutritional bottom line and keep fat and calories to a minimum. Greens once considered exotic now appear regularly in local supermarkets, giving you greater versatility in putting together colorful and exciting salads. Nutty-flavored arugula and sharp-tasting radicchio are easy to find, making bowls of monochromatic chopped lettuce with a few sliced tomatoes a thing of the past.
June 5, 2008
Meals that promote good health don't have to taste like twigs and cardboard, claims Dr. John La Puma, who combined his expertise as a physician and a gourmet cook in the new book, "Chef MD's Big Book of Culinary Medicine. " Try a few of these recipes at home, keeping in mind that the ingredients have been specifically chosen and combined for their health benefits. SPICY GAZPACHO WITH CRAB 1 cup each, 1/4-inch diced unpeeled cucumber, yellow or orange bell pepper and seeded ripe, organic tomato 1/4 cup minced red onion 1 cup organic tomato juice 1/2 cup bottled clam juice 2 tablespoons cider vinegar 1 tablespoon extra virgin olive oil 1/2 teaspoon hot pepper sauce 1 cup canned, drained crabmeat Salt and freshly ground black pepper Optional garnishes: chopped fresh basil, finely diced avocado In a large bowl, combine the cucumber, bell pepper, tomato, onion, tomato and clam juices, vinegar, oil and hot pepper sauce.
January 12, 2012
WINTER'S a great time for soup, if only because it's a great time for catching a cold. And what's better for restoring health than venerable chicken noodle soup? That ancient folk remedy is so well-known that science eventually weighed in on its mysterious power. Two get-better benefits were established: The steam from the hot broth helps to decongest; and the antioxidants in veggie-rich soups boost the immune system. Sorry, no chicken-specific gain was found. Soups are a great opportunity to work in more plant-based meals, especially at this time of year.
April 19, 1998 |
Soy might not be the word - or food - on everybody's lips, but if Marie Oser had her way, it certainly would be. Oser, author of The Soy of Cooking (Chronimed Publishing, $15.95), was in town recently to tape a segment for the locally produced national television program Home Matters, shown on the Discovery Channel. So what's so special about soy? Oser, as well as many physicians and nutritional experts, points to studies indicating that diets high in soy foods lower cholesterol and reduce the risk of many forms of cancer, heart disease and osteoporosis.
July 25, 2014
I WAS a teenage soda jerk. Nowadays, I'm just . . . a vegan columnist. Obviously, I don't drink the cow-derived milkshakes I used to guzzle at the end of a shift. But I still love the creamy goodness of a tall chocolate shake, minus the original's sad backstory. Fortunately, as I've predicted in earlier columns, vegan ice creams are proliferating in Philly. I know, ice-cream cones are fun, but those of us who want to mainline ice-cream deliciousness know that the milkshake is the format that delivers.
October 23, 2008 |
Hey, if you're a Phillie, you never know what can make the difference in the postseason. It might be a clutch home run by a 40-year-old guy with a gut. Or, you know, it might be a little honey on your tuna-fish sandwich. That's what Ryan Howard eats on game day, according to team cook Joe Swanhart. "That's just the way he likes it," Swanhart says. It might be peanut butter and jelly, the sandwich of champions for Chase Utley and So Taguchi. "Smuckers strawberry is actually Chase's favorite," says Swanhart, who explains Utley's pregame preference as a combination of superstition and habit.
August 19, 1998 |
Perhaps you've been avoiding dessert because it's generally high in fat. You've heard that dairy products contain high levels of cholesterol and fat and have been implicated as a contributing factor in strokes, heart disease, and even some forms of cancer. Or maybe you're unable to digest lactose. Without rich dairy ingredients, you reason, desserts would be severely restricted in flavor. Not so! Widely available, easy to use, wholesome - and nondairy - ingredients provide the richness and texture associated with traditionally decadent desserts.