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FOOD
April 4, 2013
Makes 6 servings 1 pound lump or jumbo lump crabmeat 1/4 cup finely chopped flatleaf parsley 1 bunch scallions, roots trimmed, thinly sliced 3/4 cup fresh bread crumbs 2 large eggs 1/4 cup milk Pinch of cayenne pepper 1 teaspoon Worcestershire sauce Fine sea salt and freshly ground black pepper 3 tablespoons unsalted butter 1 lemon, thinly sliced, for garnish ...
FOOD
April 18, 2013
Makes 8 servings 4 cups thinly sliced fennel    bulb 3 tablespoons olive oil,    divided 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided 1/4 teaspoon ground red pepper 2 garlic cloves, minced Cooking spray 3 tablespoons grated fresh    Parmigiano Reggiano    cheese 2 (15.8-ounce) cans Great    Northern beans, rinsed          and drained 4 cups baby spinach 1. Preheat oven to 450 degrees.
NEWS
April 19, 2012
1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.
FOOD
May 29, 1996 | by Aliza Green, Special to the Daily News
YO, CHEFS! The Magnolia Cafe makes one of the most incredible pasta dishes that I have ever had. Please tell me the recipe. I'm begging! The dish is Chicken Mamou, and it would make an excellent selection for your readers who like spicy pasta dishes. - Lisa Waring Manayunk Dear Lisa, Sam Talucci, owner of the Magnolia Cafe, says Chicken Big Mamou is their single most requested recipe. It has been on the menu since the Cafe opened 10 years ago. It's named after a town in Louisiana called Big Mamou.
ENTERTAINMENT
January 10, 2013
This recipe will make a thick and chewy pizza similar to a deep-dish pie. It will serve two as a main dish or four as a side dish. PIZZA PUTTANESCA DOUGH 1 1/2 cups all-purpose flour 1 1/2 teaspoons instant-rise yeast 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1 tablespoon olive oil 1/2 cup warm water, or as needed SAUCE 1/2 cup canned crushed tomatoes 1/4 cup pitted kalamata olives, sliced ...
FOOD
May 7, 1986 | By SYBIL FINKS, Special to the Daily News
Company coming? Meals to plan? Need plenty of refrigerator space? Well, here's an idea. Clean out the refrigerator before you do any serious planning or food shopping. You may find some odds and ends in its recesses that may make the basis of some of your company meals. Let's say you find some not too fresh carrots . . . they're not bad, but they should be used soon. And here's a carton with about a cup of sour cream, or is it yogurt? It doesn't matter, either will do. And this partial loaf of stale bread.
FOOD
July 23, 1986 | By BARBARA GIBBONS, Special to the Daily News
If you've had it with hamburgers and you're unmoved by meat loaf, here's a Slim Gourmet alternative. Turn extra-lean ground beef into an all-meat "pizza. " Despite its saucy Italian flavor and top layer of melting mozzarella cheese, this oven-easy main course is calorie shy - only 200 per serving. For this simple hamburger dish, you'll want extra-lean beef round, not chuck or fatty hamburger meat. Have the meat trimmed of fat and ground to order - that way you leave the extra fat on the butcher-shop floor.
FOOD
July 19, 1992 | By Andrew Schloss, FOR THE INQUIRER
A chop is a chop is merely a chop. That is, unless it's a veal chop with black bean sauce, a grilled lamb chop in apricot mustard, or a curried pork chop with onion raita. Using a sauce to heighten the taste value of plainly prepared meats is standard culinary practice. Unfortunately, American cooks have traditionally assumed that even basic sauces are outside their technical grasp. They envision hours of simmering and skimming, followed by mountainous additions of unwanted butter and cream.
FOOD
August 1, 2001 | By RACHEL ROGALA For the Daily News
John Marcelline and Dan Widuch, owners of Two Goodfellas at 4101 Walnut St., may be Philadelphians, but that doesn't stop them from serving a sandwich that has roots elsewhere. Marcelline says his inspiration for their Buffalo Chicken Breast Sandwich came from his love of Buffalo wings, which for those of you unfamiliar, originated in the city of Buffalo, N.Y. The homemade sauce that smothers the breaded chicken cutlet gives the sandwich a hot, sweet tang that tempers well with the blue cheese dressing.
FOOD
October 31, 1990 | By Sharon MacKenzie, Special to The Inquirer
Although the holiday season is still a ways off, people are concerned enough about saving money to do some penny-pinching now. The grocery store is one place where the budget can be trimmed. Planning special meals for economy as well as festivity can be sensible and satisfying for frugal cooks. We offer this month just such a menu, inspired by Asia and delightful in its Eastern-style spicings. All its components can be bought at the supermarket, and preparation is fairly easy.
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ARTICLES BY DATE
FOOD
April 18, 2013
Makes 8 servings 4 cups thinly sliced fennel    bulb 3 tablespoons olive oil,    divided 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided 1/4 teaspoon ground red pepper 2 garlic cloves, minced Cooking spray 3 tablespoons grated fresh    Parmigiano Reggiano    cheese 2 (15.8-ounce) cans Great    Northern beans, rinsed          and drained 4 cups baby spinach 1. Preheat oven to 450 degrees.
FOOD
April 4, 2013
Makes 6 servings 1 pound lump or jumbo lump crabmeat 1/4 cup finely chopped flatleaf parsley 1 bunch scallions, roots trimmed, thinly sliced 3/4 cup fresh bread crumbs 2 large eggs 1/4 cup milk Pinch of cayenne pepper 1 teaspoon Worcestershire sauce Fine sea salt and freshly ground black pepper 3 tablespoons unsalted butter 1 lemon, thinly sliced, for garnish ...
ENTERTAINMENT
January 10, 2013
This recipe will make a thick and chewy pizza similar to a deep-dish pie. It will serve two as a main dish or four as a side dish. PIZZA PUTTANESCA DOUGH 1 1/2 cups all-purpose flour 1 1/2 teaspoons instant-rise yeast 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1 tablespoon olive oil 1/2 cup warm water, or as needed SAUCE 1/2 cup canned crushed tomatoes 1/4 cup pitted kalamata olives, sliced ...
NEWS
April 19, 2012
1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.
FOOD
March 22, 2012 | By J.M. Hirsch, Associated Press
Rule No. 1 about spicy ingredients - you don't need to love spicy foods to love what spicy ingredients can do for the foods you do love. That's because foods such as chili peppers and hot sauces can do way more than simply add mouth-searing heat. Adding just a touch will heighten the other flavors of a dish without adding noticeable spiciness. For example, whip up your favorite mac and cheese. Now stir in just a few drops of hot sauce. Taste. It won't be spicy, but it will be better.
ENTERTAINMENT
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.
FOOD
December 20, 2007 | By Marilynn Marter, Inquirer Food Writer
Better Homes and Gardens gives new cooks introductory lessons and lots of tips in Anyone Can Cook: Step-by-step recipes just for you (Meredith). A basic recipe designed to build confidence and creativity, this works with most fish types and glazes. Glazed Fish (Makes 4 servings) 1. Rinse fish, pat dry with paper towels. Cut into 4 portions, if needed; set aside. 2. Heat the broiler. Prepare desired glaze. Put fish on the greased, unheated rack of a broiler pan. Broil 4 to 5 inches from heat until fish flakes easily when tested with a fork, 8 to 12 minutes.
FOOD
August 1, 2001 | By RACHEL ROGALA For the Daily News
John Marcelline and Dan Widuch, owners of Two Goodfellas at 4101 Walnut St., may be Philadelphians, but that doesn't stop them from serving a sandwich that has roots elsewhere. Marcelline says his inspiration for their Buffalo Chicken Breast Sandwich came from his love of Buffalo wings, which for those of you unfamiliar, originated in the city of Buffalo, N.Y. The homemade sauce that smothers the breaded chicken cutlet gives the sandwich a hot, sweet tang that tempers well with the blue cheese dressing.
FOOD
January 7, 2001 | By Marie Oser, FOR THE INQUIRER
In Italy, cooks have produced an endless variety of pasta forms and preparation techniques with delightful results. The larger style pastas provide the foundation for many interesting variations. Combining cooked pasta with other ingredients in a baking dish, heated in an oven, creates dishes often described as pasta al forno. One of the best-known of these dishes is lasagna, which varies in style from region to region. In the United States, lasagna dishes are synonymous with hearty casseroles, layered with wide noodles, a rich cheese filling and tomato sauce.
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