June 13, 2013 |
During my first flip-through of celeb-chef Barton Seaver's new grilling cookbook, Where There's Smoke , I was surprised by a dish I had never seen before: grilled tuna spines. Clearly, the old-fashioned American cookout menu is changing, and a fresh crop of grill-focused cookbooks is introducing a food-savvy generation to the pleasures of contemporary outdoor cooking. Where There's Smoke is joined by Bobby Flay's Barbecue Addiction ; a paperback edition of Mario Batali's Italian Grill ; and All Fired Up: Smokin' Hot BBQ Secrets From the South's Best Pitmasters , by the editors of Southern Living magazine.
April 22, 2013 |
Beverly C. Schiffrin, 92, of Lower Merion, a former businesswoman who was a longtime political and social activist, died Monday, April 15, at the Waverly Heights retirement community in Gladwyne. Mrs. Schiffrin, who lived in Lower Merion for 58 years, was active in her community, serving as an officer and president of the home and school associations of the Bala School for Young Children and the Lower Merion high schools. She "was one of those people who spent her life making the world a better place," her son Richard said.
June 7, 2013 |
Twenty-five years ago, Bill Kozemchak and his wife, Kathy, moved to the Violetwood section of Levittown, a place - let's face it - not known for its lush landscapes. Even today, most houses in Kozemchak's neighborhood have few plantings out front. But his place, on the corner of Violet and Verdant Roads (pronounced ver-DANT) is a riot of roses - 1,050 of them, 700 varieties, in the ground, on homemade arbors and pergolas, in pots, and lining the walls of his modest Cape Cod on a quarter-acre.
February 5, 1989 |
Thanks to the microwave, frozen vegetables may stage a comeback. They're fast, versatile and available year-round. Better yet, they often taste fresher than vegetables that have lolled about supermarket bins longer than most greengrocers would dare admit. And why shouldn't frozen vegetables taste just-picked? Most were flash- frozen before the dew had a chance to dry. Frozen vegetables, moreover, rarely require additional liquid when microwaved. They steam in their own savory vapor so that their natural flavors are intensified.
June 29, 1994 |
Recent medical studies indicate that Americans don't get enough calcium in their diet. Well, we know that milk, cheese and yogurt will give us calcium, but did you know that some fruits and vegetables will give you calcium, too? It's true. A standard half-cup serving of many of your favorites will provide you with 2 percent to 6 percent of your daily requirement of calcium. That may not sound like a lot, but have some orange juice or fruit for breakfast, a little salad at lunch, some veggies for dinner, and pretty soon it all adds up. In the vegetable department, look for broccoli, green beans, cabbage, carrots, cauliflower, celery, cucumbers, red and green leaf lettuce, onions, summer squash and sweet potatoes.
April 25, 1990 |
Americans' consumption of bean sprouts and other specialty crops is puny compared with that of the major commercial vegetables, such as tomatoes and sweet corn, but exotic names are being added to grocery shopping lists. The Agriculture Department recently reported that the quantity of specialty vegetables reaching U.S. consumers in 1989 increased 13 percent from 1988. Fresh herbs also have caught shoppers' fancy. "Imported specialties are often vegetables that are common in foreign countries, such as jicama, which is a widely eaten root crop in Mexico," said a report by the department's economic research service.
April 13, 2004
THANK YOU, Vance Lehmkuhl ("Time to be scared meatless") for having the courage to write what most people in America seem afraid to read: That meat eating and animal protein consumption is extremely harmful to the human body, and not too good for the animals, either. I also take issue with Dr. Atkins' "diet revolution," that abominable lie that is leading countless bodies to the torture chamber of heart disease, poor health and premature death. Satiating yourself with greasy, fat-laden, cholesterol-loaded, bacteria-harboring animal flesh cannot possibly be good for your health.
August 18, 1991 |
Most dogs, and some cats, like to eat fruits and vegetables. In moderation, these vitamin-filled foods can make an excellent addition to a pet's rations. My old cat, Maggie, was addicted to cantaloupe. He (despite its name, the cat was very much a male) would steal it from the table when my back was turned. And I've known dogs that ate tomatoes from the vine. Samoyed fancier Judy Mears gives her dogs whole oranges. She says they first play with the oranges like balls, then gobble the tooth-marked remains.
May 29, 1991 |
One of the great joys of the table is vegetables, the food from nature's larder. Cookbook author Viana La Place celebrates that joy in Verdura: Vegetables Italian Style (William Morrow, $22.95). This is an exciting and well-structured book filled with easy-to-make recipes for colorful dishes steeped in hearty flavors. In Italian, verdura means vegetables. "From the beginning and all during my years of cooking, I have always found my greatest pleasure and truest expression through vegetables," she says.
March 20, 1991 |
DEL MONTE VEGETABLE CLASSICS. 10 varieties. 99 cents to $1.29 per 9 1/2- to 10-ounce shelf-stable tray. BONNIE: The most common ways to process vegetables are to can or freeze. Unfortunately, this new line of "shelf-stable" Vegetable Classics from Del Monte seems to have chosen the worst characteristics from each type of processing. Like canned, these are high in sodium, ranging from 300 milligrams (Garden Duet) to 480 milligrams (Nacho Cheese Potato and Potatoes Au Gratin)