August 19, 2016 |
Summer's bounty of perfect fruits and vegetables arrives - at bargain prices - just at the moment when you would rather be at the beach than behind the stove. The desire to fire up the grill is greatly reduced with each 90-plus-degree day. This is the moment to exact maximum flavor from ripe, locally grown produce with minimal time in the kitchen. This is the time when a little bit of salt, olive oil, and herbs can transform a basket of fresh-picked beauties into a scrumptious meal in minutes.
August 18, 2016
Makes 4 to 6 servings 1/2 cup good white wine 1/4 cup water 1/2 cup fruity olive oil Zest and juice of 1/2 lemon, divided use 2 cloves garlic, smashed and peeled 1 bay leaf Several sprigs fresh thyme Several threads of saffron or dried calendula petals Salt and fresh ground pepper to taste 2 to 3 small leeks, well washed and trimmed, halved if large, with enough root to hold it together as it cooks ...
July 14, 2016
Makes about 6 cups 1 teaspoon coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 cups apple cider vinegar 5 whole cloves garlic 3 thin slices ginger 1 small yellow onion, halved and julienned 1/2 cup plus 2 tablespoons sugar 7 teaspoons kosher salt 2 teaspoons curry powder 1 teaspoon black peppercorns 1/2 teaspoon ground turmeric 1 small head of cauliflower, cut into 2-inch florets...
June 11, 2016 |
Sure, Parth Chauhan likes providing unblemished, just-picked lettuce, kale, cilantro, and other herbs and vegetables to his South Jersey community. And although the 25-year-old is sold on the concept - "This is a way for us to be on the cutting edge of technology," he said - starting HomeGrown Farms was just as much about satisfying his desire to work with his lifelong best friends, Raghav Garg and Zeel Patel. Joint ventures are, after all, something the Eastern High School alums have always done well: selling candy bars and soda in middle school, hosting a dance for local high school students, and starting the Voorhees Youth Cricket League.
May 27, 2016
Makes 4 servings 1 cup dried white or yellow beans, such as cannellini, lima, or mayocoba, soaked for at least 8 hours and preferably overnight 8 cups water, or more as needed 2 bay leaves 3 tablespoons extra-virgin olive oil, plus more for garnish 13/4 teaspoons sea salt 2 medium leeks or 2 medium-bulb spring onions, or a combination, white and light-green parts thinly sliced (if using spring onions, thinly slice the green...
May 5, 2016 |
RAW AND VEGAN lifestyles have finally gone mainstream. In fact, some might even say they are the newest epicurean delight. That's right: Move over bacon, and so long Wheaties, there's a new breakfast of champions in town. From the hills of Hollywood to the bodegas of Manhattan, everyday folks are clamoring for smoothies, raw juices, tofu wraps, and raw energy balls. There are many reasons more Americans are embracing various forms of vegetarianism, but at the heart of the matter is people's desire to eat cleaner, lighter, and healthier.
April 10, 2016
A 34-year-old Camden man was sentenced Friday to 74 years in prison for kidnapping and shooting of a woman he allegedly had previously assaulted and who remains in a vegetative state. Allan Mattocks must serve at least 64 years before becoming eligible for parole for his conviction on kidnapping, attempted murder, witness tampering, witness retaliation, aggravated assault and other offense, the Camden County Prosecutor's Office said. Prosecutors said Mattocks kidnapped the then 48-year-old Camden woman on April 12, 2013, shot her in the head and dumped her in a vacant lot in East Camden's Marlton section.
March 11, 2016
A broth without additives In an entrepreneurship class at Penn State's business school, David Sirott and Donnie Weissberg collaborated on a project to make and sell an all-natural, no-salt-added, superfood vegetable broth. Now, Sirott, of Graduate Hospital, and Weissberg, of New York, have launched the business. Their Wild IS! broth, made with kale, spinach, celeriac, basil, and green tea powder extract, is a mild-tasting base for your vegetable soups. Available in local Whole Foods stores (see wild-is.com for a list)
February 26, 2016 |
Hairy, bumpy, and misshapen, root vegetables are hardly glamorous produce. But these kitchen workhorses are ideal for hearty meals, especially in the pre-green months. "When root vegetables are cooked well, they're naturally sweet and they can really hold their own as the center of the plate," says Jon Cichon, chef of Lacroix. The trick is to make them feel exciting. Often relegated to prepackaged soup kits or the forlorn corners of the supermarket shelf, the less familiar roots and tubers are nevertheless worth exploring.
February 5, 2016 |
We have seen the future of food and it's served in a bowl, on top of rice, along with an attractive arrangement of brightly colored vegetables, garnishes, and sauce. It's nutritious, it's cheap, it's bursting with flavor and texture: The rice bowl is everything. "It's a way of eating that's been around for 2,000 years," says David Katz, culinary director of HoneyGrow restaurants, now with seven locations in the region. "People around the world find rice comforting - it's like soul food.