August 26, 2011 |
Tarragon ( Artemisia dracunculus ) looks as pretty now as it's going to look any time of the year. Its flowers are nothing to speak of, but the strappy leaves, gray-green with a satiny sheen, hold up well in summer's heat and dryness. But who cares what tarragon looks like? We want it for its flavor, smooth and slightly licorice-y. Although few people grow tarragon, it's an easy herb to grow. The plant is as hardy in winter cold as it is in summer heat, and it's perennial.
September 20, 2012
Makes 4 servings 12 small to medium leeks, cleaned, trimmed (about 21/2 pounds) 2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar 1 tablespoon Düsseldorf mustard 5 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh tarragon or dill 1 package (8...
April 5, 1989 |
Q. Why does my meringue topping sometimes go flat when I remove it from the oven? - Mary Tempesta Flagler Beach, Fla. A. There could be a number of reasons. First of all, you may be overbeating the egg whites. Before adding the sugar, beat them only until the foam is white and the tips of the peaks bend over in soft curls when the beaters are removed. To achieve the most volume, start off with egg whites that have come to room temperature. If possible, beat the egg whites in a copper bowl.
April 8, 2010
4 tablespoons unsalted butter (1/2 stick) 1/4 cup all-purpose flour 4 cups milk (whole or low-fat, not fat-free) 12 ounces Gruyere, finely grated 1 pound ham (smoked, wet-cured), chopped 1 (9-ounce) package frozen artichoke hearts, thawed and squeezed to remove excess moisture 1 tablespoon Dijon mustard 1 tablespoon mango chutney 1 tablespoon minced tarragon leaves or 1 1/2 teaspoon dried tarragon 12 ounces dried ziti, cooked and drained according to package directions 1 ounce finely grated Parmigiano-Reggiano cheese Position rack in the center of the oven and preheat to 350 degrees.
June 11, 2000 |
Fresh blueberries are in season from late spring into the summer and are as American as apple pie. They are great to eat out of hand and work well in a number of healthful warm-weather dishes. Blueberries have the power to elevate an interesting medley blended with tofu and mushrooms by creating a fruity flavor for a fresh-tasting, ginger-spiked tomato sauce. Juicy, sweet, smooth-skinned berries were highly valued by American Indians. Ninety-five percent of the world's blueberries are exported from North America.
February 7, 1990 |
All but one of the 10 men who gathered in a basement kitchen in Haverford recently were there because their wives or girl friends had sent them. Smart ladies. Because at this cooking class for men at Charlotte Ann Albertson's Cooking School the guys learned to make a dinner for their Valentines. While most of the men knew their way around a kitchen, this evening gave them an opportunity to sharpen their skills and learn some new techniques, like how easy it is to scoop out an avocado half with the aid of a large, oval serving spoon.
February 17, 1991 |
By whatever name, the "new" West Point Inn is a splendid place for quality dining. The Upper Gwynedd restaurant was known as MacPhee's until eight months ago, when new owners took over, making some cosmetic changes but keeping the same good chef and many of the old restaurant's most popular dishes. The result is an exceptionally friendly place in this small community just south of Lansdale, where good cuisine at moderate prices creates an unbeatable attraction. Dinner begins with a basket of warmed rolls and sesame bread sticks and a plate of crudities - carrots, celery, pitted black olives and fiery pepperoncini, accompanied by a sweetened blue cheese dip. A half-dozen grilled chicken livers ($3.50)
February 15, 1987 |
A funky new Whitpain Township restaurant named Marmaduke's is a welcome exception to the general wariness diners should show toward restaurants that boast menus longer than their arms. Although Marmaduke's chef has to cope with a minimum of 24 main courses plus specials, eight salads and 17 appetizers, the food is quite good - not world-shattering, mind you, but interesting and decently prepared. Opened in July, Marmaduke's is the latest in a long line of restaurants at this Center Square location.
February 6, 1991 |
Few things capture the food essence of words like "rustic" and "hearty" as well as one-dish meals. These are the traditional dishes that best convey the basic pleasures of home cooking. Mara Reid Rogers, a food writer and stylist, has put together an excellent compilation of one-pot cookery in Contemporary One Dish Meals (Lake Isle Press, $21.95). She has included the familiar classics, as well as those traditional to various ethnic groups. "Whether they are adaptations of classic recipes from around the world or entirely new," she says, "they all deliver hearty, visually appealing meals made with fresh, high-quality ingredients.
August 30, 1989 |
The final days of summer, when the weather can be most unpredictable, aren't always the best ones, but they are certainly among the most cherished. The last roses, the last sandlot games and the last patio parties are some of the reasons we all value this time of year. But for tomato junkies, the last of the fresh crop is the number-one joy. We decided to feature this wonderful gift of nature in this month's Affordable Feast, and we wound up with a very special-occasion dinner that's worth the time and money to prepare - a little more of each than is usual for this feature, but the shopping is easy, the preparation is nicely manageable with do-aheads, and the price is still less than $19 to feed four.