May 2, 2013
Yumtown USA's Moroccan Beef Stew . . . 4 Turkey Chili . . . 2 Corn Bread . . . 2 Ziti, Asparagus, Fresh Tomato Sauce . . . 3 Quinoa Salad . . . 3
November 9, 2012
Big Dan's Oregon Avenue If you like 'em: Classic. Topped with provolone or mozz and toasted in the oven to melt the cheese, crisp the bread and create the perfect Italian-American grinder. A People Paper fave. Roll: Liscio's. Price: $5.99 and $6.99. 820 W. Oregon Ave., 215-755-3354, bigdansdeli.com. By George If you like 'em: Fresh. Another leader among People Paper eaters, this one stars some awesome, basil-flecked tomato sauce. (OK, gravy.) Roll: Carangi's.
May 6, 2012 |
My mom and dad came from Puerto Rico to stay with us after the birth of each of our sons. One of the best gifts they gave us during those weeks was to cook for us. They cooked many things, but most important, they cooked Puerto Rican rice and beans — the best comfort food for exhausted new parents. In our family, my mom, Michelle, makes the rice, and my dad, Ernesto, makes the beans. Mama takes pride in the perfect consistency of her rice: not too dry, not too oily, with just enough salt and a bit of "stuck rice" at the bottom of the pan for the crunchy-rice lovers.
September 14, 2011
Norristown-raised actress Maria Bello shares her mother's recipes with her friends. And at age 68, Kathy Bello seems to have embarked on yet another career. She's the author of a self-published cookbook, Aunt Kath's Kitchen: Cooking with Passion and Love for Family and Friends (available through auntkathskitchen.com ) and is 40 recipes in to what could become her next. "My mother has always gathered people, cousins, friends, family, around the table and had conversations.
October 9, 2008 |
We were a Ragu family. That is, we were until my mother saw a commercial in which a man held up a jar of Prego and said, "The first ingredient in Prego is tomatoes," then held up a jar of Ragu and said, "The first ingredient in Ragu is water. " My mother switched her loyalty the next day. The jarred sauces of today are a far cry from those of my youth. The first ingredient in most jars now (including Ragu) is tomatoes, and gone are the lengthy lists of chemical ingredients and several different types of sugar.
August 25, 2005 |
These are the questions that have dogged me during these dog days of summer: Is it better to make tomato sauce in a skillet or a stockpot? Should the tomatoes be peeled and seeded first, or simmered intact? Do carrots and celery belong in a true marinara? Is it overkill to add meat? Butter or olive oil? Can this sweet but pulpy fruit really be transformed into the velvety glory of the Italian table in just 30 minutes, or must it bubble lazily for hours? If I had an Italian grandmother, the answers would no doubt be encoded in my DNA. Perhaps if I had married into an Italian family, I might at least have access to an unimpeachable source.
July 3, 2005 |
What it is: The Hoagie Works in Doylestown Borough. What we like about it: It's summertime, so it's muscle-shirt time again for Fred Carfagno. The owner of the Hoagie Works is the principal attraction at the State Street salad-and-sandwich shop - a one-block walk down one of the town's many alleys for those who work at the Bucks County Courthouse. Fred seems to know most customers ("What'll it be today, Judge?"), and while you wait for your takeout, it's free theater to watch him turn on the charm for the girls and the women.
December 9, 2004 |
Hunting for a party dish that's elegant yet comfortably familiar and lighthearted, impressive but not hard to make? Try this upscale remake of the popular Italian restaurant specialty chicken cacciatore ("hunter's-style chicken"). There are many regional versions, but in this innovative one, roasted Cornish hens replace the usual sauteed chicken pieces. The brandy-flamed mushroom and tomato sauce is prepared at the last minute for a fresh-tasting dish. Cornish hens that have never been frozen will produce the best results.
March 14, 2002 |
A diet rich in tomato sauce . . . and other tomato-based products . . . can lower the risk of prostate cancer, a new study says. - Associated Press Red gravy is concentrated, molten Italian-ness, a soulful symbol of family, identity, memory and mom. It's not fancy. In fact, tangy, spicy, satisfying tomato sauce - it's gravy here in the East, sauce nearly everywhere else - is dismissed as common and unsophisticated, especially as restaurant fare. But to Italian Americans, there's mojo in the boiling pot. "I think it is at the heart of what it means to be Italian in America," said food anthropologist Paola Sensi-Isolani of St. Mary's College of California in Moraga.
January 7, 2001 |
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.