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Tomato Soup

NEWS
October 8, 1999 | by Jenice M. Armstrong, Daily News Staff Writer
The walls at Rouge 99 are covered with the palest of floor-to-ceiling blush-colored drapes. The banquette couches are plush enough to nap on. The tables are dark, rich-looking wood. The lighting is subdued and romantic. Even though the place is frequently packed, you feel as if you're dining in a private salon. Only it ain't nothin' like this at your place. In most American homes, the dining room has the same old boring setup that all the houses in the neighborhood have - matching table, chairs and china closet, and the chandelier that was there when you moved in. Wouldn't it be neat if, instead of cookie-cutter sameness, your dining room exuded the kind of ambience you find in upscale restaurants?
FOOD
March 1, 2012 | By Joy Manning, For The Inquirer
You've tried to be faithful. In January, you wrote a check to the farm that runs your CSA, dreaming of ripe tomatoes come July. You've exhausted the supply of corn and green beans blanched and frozen last summer. You've even tried to embrace the curly kale and cabbage at the few year-round farmer's markets. But only so much can be expected of even the most devoted locavore, especially this time of year. By March, those hard tomatoes, watery strawberries, and pesticide-coated grapes start looking pretty good.
NEWS
August 15, 2010 | By Virginia A. Smith, Inquirer Staff Writer
On this hot summer morning in suburban Collegeville, the Fraser children bounce out of bed and race downstairs. They're not running for the TV - they don't have one. Instead, 10-year-old twins Eliza and Carolina and their brother, Perry, 6, head for the barn, where the hens are cooing and a baby rooster practices his wake-up call. They're already old hands at egg-hunting. "I found one!" Perry shrieks. In no time at all, he and his sisters collect five of these sublimely fresh eggs, soon to be scrambled into a delicious pile for breakfast.
NEWS
May 31, 2012
4 sticks (1 pound) unsalted butter 1 large white onion, sliced thin 5 garlic cloves, chopped 1 jalapeño, including seeds, chopped 3 bottles Yuengling lager 6 cups canned whole tomatoes in their juice 1 cup diced fresh tomatoes 1/2 cup diced onion Salt and freshly ground black pepper to taste     1. In a large Dutch oven over medium heat, melt the butter. Add the onion, garlic, and jalapeño, and cook, stirring often, until the vegetables become tender, about 3 to 5 minutes.
FOOD
October 12, 1994 | By Marilynn Marter, INQUIRER FOOD WRITER
Like most pop culture, "pop cuisine" is a grass-roots phenomenon that grew slowly over the last century. That's "pop" as in soda. The cuisine developed along with the carbonated drinks that became key ingredients. Records are scant, but Southerners surely were the first to use the sweet syrups available at pharmacy soda fountains in non-beverage ways - principally to flavor and sweeten cakes, and as ice cream toppings - even before the turn of the century. In the years since the creation of Coca-Cola in Atlanta in 1886, cola drinks (led by Coke and Pepsi)
FOOD
September 19, 1993 | By Rena Coyle, FOR THE INQUIRER
As we get into fall, the tomato harvest begins to quickly fill up gardens, farm stands and refrigerators. With such wonderful fresh vegetables and fruits available, this is a great time to take your children into the kitchen and introduce them to the cooking as well as to the fragrant flavors of a late summer's harvest. All year long, tomato aficionados yearn for this time of year. Tomatoes are at their peak for flavor, and their texture is just perfect for soups, stews and sauces.
NEWS
May 21, 2013 | By David O'Reilly, Inquirer Staff Writer
  It seems the largest township in Burlington County tastes like cilantro-flavored hot sauce. Evesham tastes like crab cakes, too. And sushi. Then there are pizza, Irish stew, chicken marsala, potato-chip cookies, cream of tomato soup, chocolate truffles, and that groan-worthy favorite of carnivals everywhere: deep-fried Oreos. On Sunday afternoon, the township hosted its fifth annual "Taste of Evesham," drawing 2,200 noshers and wine-bibbers to tents lining Main Street.
NEWS
May 8, 2015
RICH LANDAU and Kate Jacoby, owners and executive chefs of Vedge, provided this recipe for Gene Baur's new book, Living the Farm Sanctuary Life: The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day. Baur writes, "I love this robust 'catch-of-the-day' tomato soup, because here the catch isn't fish, it's wild mushrooms, peas, leeks and fennel. Served with a slice of toasted sourdough bread, this is a compassionate version of a San Francisco classic.
NEWS
September 15, 1994
Art, the great man once said, is anything you can get away with. Andy Warhol spent his life gleefully proving his point - and Campbell Soup Co. misses the old rascal. Mr. Warhol's deadpan rendition of a Campbell tomato soup can in 1962 helped launch Pop Art - and the cultural free-for-alls of the Sixties. Art critics have been arm-wrestling ever since over the import of Warhol's effort to treat the familiar red-and-white cans - and other artifacts of mass consumption - as icons.
FOOD
December 8, 1993 | By Bill Frischling, FOR THE INQUIRER
After wading through all the bureaucratic gobbledygook surrounding President Clinton's planned visit to Bryn Mawr College next Monday, Gail T. Finan had been looking forward to the planning meeting. This one, however, was a bit different from others she had attended. Rather than sitting at a conference table, pad in hand, Finan, director of the college's administrative services and operations, sat in the breakfast room of Wyndham, the alumni house of Bryn Mawr. She sipped wine and savored the taste of roasted veal wrapped around spinach, mozzarella and ricotta cheese.
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