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NEWS
June 28, 2012
1 tablespoon bacon drippings ¼ cup sherry vinegar 3 medium-sized yellow onions, sliced thin 4 or 5 sprigs of fresh thyme     1. Cut the onions into thin slices. Add the bacon drippings to a medium skillet and heat over medium heat. When hot, add the onions. 2. Cook the onions, stirring occasionally, until translucent, about 5 to 7 minutes, then lower the heat a little and continue cooking. After another 5 to 7 minutes, when the onions are golden brown, pour in the sherry vinegar, add the thyme, and stir well.
FOOD
September 19, 1993 | By Betty Rosbottom, FOR THE INQUIRER
When having guests over for an Italian meal, it works well to use Italian cuisine as an inspiration for the evening's hors d'oeuvres. A white-bean dip seasoned with thyme, rosemary and garlic served with fresh Roma tomatoes and slices of crusty sourdough bread makes an excellent choice. This delicious dip requires no cooking and can be put together quickly, using a blender or food processor. Most important, it's also very easy to assemble. It works perfectly as an opener to any Italian-style dinner to be served later.
NEWS
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
ENTERTAINMENT
February 17, 2011
GARLIC, ROSEMARY AND LAVENDER-SCENTED LEG OF LAMB WITH SPICY MINT SAUCE 4- to 5-pound shank-end half leg of lamb 6 large garlic cloves 1 1/2 teaspoons dry lavender 1 tablespoon stripped fresh thyme 2 tablespoons sea salt 2 tablespoons mixed peppercorns 1 tablespoon thyme 1 tablespoon herbes de Provence Mint Sauce (recipe below) Preheat the oven to 450 degrees. Trim all excess fat and fell (silver skin) from lamb, then pierce the skin with 15 or so small cuts.
FOOD
April 20, 1994 | By Marie Simmons, FOR THE INQUIRER
The secret to perfectly cooked fish is simple - a very hot oven and quick cooking. Canadian Department of Fisheries guidelines suggest a 450-degree oven for 10 minutes per inch of thickness of fish. It works - almost - every time. There are many variables when cooking fish - thickness, variety, intensity of heat source - that will determine when fish is fully cooked. The best method for testing is to look. Use the point of a small knife to make a small cut into the center of the thickest part of the fish.
FOOD
September 18, 2015
It is perplexing to me that mussels aren't on more Americans' dinner tables. The succulent shellfish are lip-smackingly tasty and fun to eat; inexpensive; widely available; and packed with nutrients such as protein, vitamin B12, iron, selenium and omega-3 fats. They are one of the most sustainable seafood options - and they are kid-friendly. I have found that, given the chance, children relish the hands-on pleasure of eating out of a shell. Mussels With White Wine Dijon Mustard Sauce 2 servings   2 pounds shell-on mussels 2 tablespoons olive oil 2 to 4 medium shallots, finely chopped (1/2 cup)
FOOD
August 20, 1986 | By Gerald Etter, Inquirer Food Writer
From the highways and bayous of South Louisiana comes Terry Thompson's Cajun-Creole Cooking (HPBooks, $9.95). Thompson, a food writer and restaurant consultant, is as steeped in the ways of the Cajuns and Creoles as file gumbo is in tradition. Her attractive paperback presents a look at the roots of this interesting cuisine and explains the ethnic nuances that gave birth to it. The necessary ingredients are described, as are the people who developed them. The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores.
ENTERTAINMENT
August 9, 2007 | staff
Q: Do you have some kind of crusted chicken recipes that picky kids will like? I have tried making Parmesan-crusted chicken, but the crust doesn't always stay on while cooking. I tried substituting fresh herbs for the dried ones called for in the recipe and wondered if that was the problem. I'm looking forward to your help; I enjoy your articles and read them whenever I can. - Lila F. A: Lila, I'm no Sherlock Holmes, but from the clues you left in your letter, it sounds like you're trying everything you can to get your children to eat chicken.
FOOD
February 6, 1991 | By Barbara Gibbons, Special to the Daily News
Hearty heritage foods are the latest culinary fashion. Unfortunately, most traditional ethnic dishes carry a high import tax in excess calories. Why? Traditional peasant dishes developed in a time and place where people performed more physical labor than we do here and now. However, it is possible to borrow inspiration from all sorts of ethnic cuisines, without the fat and calories you can't afford. Flavor, per se, isn't necessarily high in calories. The real flavor-makers in most hearty, robust peasant dishes tend to be low-cal, even calorie-free.
FOOD
April 1, 1998 | By Monique Jamet Hooker and Tracie Richardson, FOR THE INQUIRER
At home in Brittany, France, we celebrated the coming of spring with a traditional Easter fete. During the year, Sunday afternoons were always set aside for a family meal, but Easter seemed especially festive because the weather was fine and the long wooden table was moved outdoors to accommodate a large number of neighbors and family, some of whom came from as far away as Paris. Easter was a time to reestablish old friendships and family ties that might have been hibernating during the long winter.
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ARTICLES BY DATE
FOOD
September 18, 2015
It is perplexing to me that mussels aren't on more Americans' dinner tables. The succulent shellfish are lip-smackingly tasty and fun to eat; inexpensive; widely available; and packed with nutrients such as protein, vitamin B12, iron, selenium and omega-3 fats. They are one of the most sustainable seafood options - and they are kid-friendly. I have found that, given the chance, children relish the hands-on pleasure of eating out of a shell. Mussels With White Wine Dijon Mustard Sauce 2 servings   2 pounds shell-on mussels 2 tablespoons olive oil 2 to 4 medium shallots, finely chopped (1/2 cup)
ENTERTAINMENT
May 30, 2013
MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower. CREAMED MUSHROOMS ON TOAST 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4 cup chopped fresh parsley, for garnish Heat oil in a large skillet over medium heat.
NEWS
June 28, 2012
1 tablespoon bacon drippings ¼ cup sherry vinegar 3 medium-sized yellow onions, sliced thin 4 or 5 sprigs of fresh thyme     1. Cut the onions into thin slices. Add the bacon drippings to a medium skillet and heat over medium heat. When hot, add the onions. 2. Cook the onions, stirring occasionally, until translucent, about 5 to 7 minutes, then lower the heat a little and continue cooking. After another 5 to 7 minutes, when the onions are golden brown, pour in the sherry vinegar, add the thyme, and stir well.
NEWS
June 15, 2012 | By Joelle Farrell, Inquirer Statf Writer
Two summers ago, I made a special trip home to Youngstown, Ohio to watch my mom make the only thing that seems to shake my midwinter blues every year: sour cherry jam. When blackened snow flecked with trash lines the curbs and the gray dawns grow tedious, one spoonful of that magnificent jam brings summer back. Put it on toast with a little butter and it tastes like cherry pie. It's easy enough to buy gourmet jams in Philadelphia, but that's not in my nature. I come from the old school.
NEWS
June 14, 2012
12 cups strawberries 1 (1.75 ounce) package regular powdered fruit pectin 1/2 teaspoon butter 7 cups sugar 1/2 cup Marsala wine 1/4 cup fresh snipped thyme   1. Place 1 cup of the strawberries in an 8-quart heavy pot. Using a potato masher, crush berries; continue adding and crushing berries. Measure 5 cups crushed berries. Stir in pectin, butter and Marsala wine. Bring to a full rolling boil, stirring constantly. Add sugar all at once. Return to boiling, stirring constantly.
NEWS
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
ENTERTAINMENT
February 17, 2011
GARLIC, ROSEMARY AND LAVENDER-SCENTED LEG OF LAMB WITH SPICY MINT SAUCE 4- to 5-pound shank-end half leg of lamb 6 large garlic cloves 1 1/2 teaspoons dry lavender 1 tablespoon stripped fresh thyme 2 tablespoons sea salt 2 tablespoons mixed peppercorns 1 tablespoon thyme 1 tablespoon herbes de Provence Mint Sauce (recipe below) Preheat the oven to 450 degrees. Trim all excess fat and fell (silver skin) from lamb, then pierce the skin with 15 or so small cuts.
ENTERTAINMENT
August 7, 2008 | By APRIL LISANTE, For the Daily News
JALAPENOS, chilies, cilantro, thyme, basil, lychee fruit. Add some liquor to just about any of these ingredients and you've got yourself a summer cocktail. No more straight-up martinis, boring gin and tonics or ho-hum mojitos. Drinks are getting a major face lift - with food. At watering holes all over town this summer, the trendiest cocktail concoctions are part alcohol, part pantry raid as mixologists push the beverage envelope to impress discerning diners. Whether it's a pub, club or fine restaurant, you're likely to find a menu several pages long detailing these alcoholic experiments.
ENTERTAINMENT
August 9, 2007 | staff
Q: Do you have some kind of crusted chicken recipes that picky kids will like? I have tried making Parmesan-crusted chicken, but the crust doesn't always stay on while cooking. I tried substituting fresh herbs for the dried ones called for in the recipe and wondered if that was the problem. I'm looking forward to your help; I enjoy your articles and read them whenever I can. - Lila F. A: Lila, I'm no Sherlock Holmes, but from the clues you left in your letter, it sounds like you're trying everything you can to get your children to eat chicken.
LIVING
July 9, 2004 | By Marty Ross FOR THE INQUIRER
The best way to design an herb garden is with an open mind. After you check parsley, thyme and basil off the list of essential culinary plants, keep going. An herb garden needn't be limited to plants you can cook with. "Herbs are a great, diverse group of plants," says Jim Adams, curator of the 2 1/2-acre National Herb Garden at the U.S. National Arboretum in Washington. "For the purpose of this garden, an herb is any plant that has a use. Annuals, perennials, trees, shrubs, vines and aquatic plants can all be herbs.
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