March 1, 2012 |
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.
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.
October 12, 1994 |
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)
September 19, 1993 |
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.
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.
December 8, 1993 |
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.
June 11, 1993 |
As political events go, it was a low-key affair. There was Gov. Florio - two days into the fight for his political survival - shaking hands, sharing memories and sipping homemade tomato soup at the Market Street East Cafe in an otherwise deserted downtown. The quiet campaign send-off on his home turf was sponsored by a group of Rutgers University students and faculty members and a few community activists who wanted to thank Florio for his efforts as he prepared to take on GOP challenger Christine Todd Whitman.
April 22, 1994 |
Color news at this week's International Home Furnishings Market centers on muted earth tones - clay, sand, moss and stone - and a more vibrant palette picked straight from the summer garden. While the emphasis throughout the market remains on the neutral naturals, springtime in North Carolina has inspired at least a few prints in cheerful shades of wisteria, carnation, buttercup and rich, rosy red. Gold accents touch many color combinations, dressing up the naturals and adding punch to garden colors.
April 14, 1996 |
Once upon a time, a long list of ingredients was a soup's best feature. Soups were the way home cooks accounted for the buildup of vegetable and meat trimmings, discarded carcasses and herb ends that were the byproducts of daily meal-making. But now that fewer meals are made from scratch at home, that inventory of ingredients has practically disappeared, and the art of soup-making has dried up along with it. Today more people get their soup from a can than from a pot, but that doesn't mean that what the ladle holds can't be inventive, delicious and brimming with the ingenuity that was the essence of soups when they were concocted from a larder full of nothing-to-eat.
April 4, 1993 |
I recently returned from a first visit to a spa, and it was just as I had fantasized. No telephones, no deadlines, just lots of time - time to be pampered and to pamper myself. A massage, a facial, peaceful yoga sessions and revitalizing stretch classes filled each day. All this and good food, too. Eleanor Brown, the menu consultant at the Oaks at Ojai, developed many of the recipes at this comfortable, friendly spa in the scenic foothills of California. Although the daily menu selections were lean - only 1,000 calories - the food was well-prepared and tasty.