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NEWS
April 17, 2015 | BY SHARYN JACKSON, Tribune News Service
SLAVES to the recipe, listen up. If you think everything has to be perfect, that instructions must be followed to a T, that any deviation might result in total tasteless disaster, a more easygoing approach could do you good. You'll find one in Mark Bittman's How to Cook Everything Fast . The New York Times food columnist and author of several doorstops full of recipes in the How to Cook Everything series has made ease one of his signature ingredients. In his new book, he's taken that approach a step further by rewriting the recipe for people who use recipes as a crutch.
NEWS
April 3, 2015 | By Howard Gensler
THERE ARE slow days in Tattle and then there are sloooooooo wwwwwww days. And thus we have an item about adult retailer Hustler Hollywood announcing that its national chain of stores is launching a #StopVegetableAbuse campaign, with the hope of getting women (and some men) to buy real sex toys. Nope, not an April Fools' joke. Hustler Hollywood claims that every day, cucumbers, zucchinis and carrots are improperly exploring strange new worlds far from the salad bar, in ways different from how the laws of nature intended.
FOOD
March 27, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
As our second cooking class got underway at Roberto Clemente Middle School, I was amazed at how quickly these eighth graders had gotten the hang of things. They filed in, stashed their backpacks, donned their aprons, washed hands, and turned to the recipe. "We're making the winter minestrone today," announced Tatiana Castillo, 13, completely in charge. A new student joined us, our only boy, Raul Camacho, 14, who sports a thick shock of dyed-blue hair and hip black glasses. I wasn't sure what to expect, but he was quiet and serious, and actually a calming addition to our group.
NEWS
January 19, 2015 | By Sofiya Ballin, Inquirer Staff Writer
Personal chef Christopher Lee Abbott, also known as Chef Kristov, is passionate about healthy, tasty cuisine - even working two acres of farmland on a co-op in Delaware to cultivate fresh ingredients to use in his dishes. Born and raised in Philadelphia, Abbott, 49, learned to cook from watching his grandmother in the kitchen. He also worked alongside Keven Parker back when Parker was his neighbor and operating a catering business from his basement before opening Ms. Tootsie's Restaurant Bar and Lounge on South Street.
NEWS
January 16, 2015 | BY BETH D'ADDONO, For the Daily News
CAVEMEN had all the time in the world. Those single-minded Homo sapiens didn't have to worry about multitasking or time clocks. Which is why weary home cooks following a gluten-free diet - or simply trying to feed their families fresh, healthful food - may say "paleo-schmaleo" when trying to follow in our ancestors' knuckle-dragging steps. The much-hyped paleo diet - or lifestyle, if you will - tosses out the agricultural products incorporated into the human diet over the past, say, 10,000 years in favor of a whole-foods approach to eating meat, plants and seafood that dates back to cave-dwelling days.
ENTERTAINMENT
January 15, 2015
DAWN ROBERTS is sizzling hot. She's not afraid to show off her buff new body - and she's ready to share how she got it! The 45-year-old West Philadelphia native, co-owner of KD Communications Group, skillfully juggled career, marriage and motherhood for years while always making fitness a priority. She was fit, for sure, but had grown frustrated about her weight. The former long-distance high-school track athlete and former ambassador for Black Girls Run had come to a crossroads: She'd been "running consistently for five years, and I was not getting faster and hadn't lost a pound.
FOOD
August 22, 2014 | By Anna Herman, For The Inquirer
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
FOOD
May 9, 2014 | By Jill P. Capuzzo, For The Inquirer
Among the many things I thank my mother for was her sense of resourcefulness. Her Scots-Irish heritage taught her never to waste anything, so when it came to food preparation, this meant taking advantage of whatever grew wild outside. In summer, she'd strip clean the blackberry bushes that grew along the driveway of our Connecticut house. In the fall, we'd climb the gnarly apple and pear trees in our back yard to shake a bounty loose. But in spring, it was all about rhubarb. Every May, my sisters and I would wait for those sprouts of magenta to push up from winter's carpet of brown leaves and pine needles in the woods behind our house.
FOOD
April 18, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
It's not enough to get kids to just fork down their vegetables. I want them to embrace carrots and onions and peas, to get excited about green beans and sweet potatoes and beets. So my plan for the fourth cooking class at Henry Lawton Elementary School was to take familiar vegetables and prepare them in an unfamiliar way. I chose a soup made with onion, carrots, and sweet potatoes to demonstrate how different vegetables can feel in your mouth when made a certain way, in this case, all blended together; and how different they can taste when seasoned with spices, in this case curry and paprika.
FOOD
April 4, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
Even before the others had shed their backpacks and donned their aprons, Nick Rodriguez, 10, was smashing a clove of garlic, slamming his fist on the flat side of a knife, at our second cooking class at Henry Lawton Elementary. Yes, he said, without looking up, he had already peeled it. "Hey! I want a turn!" said Christian McKinney, 11, feeling like he was missing out. "Hang on, guys," I said. While I was thrilled with the enthusiasm and the smashing skill retained from class the week before, I wanted to remind them to read the entire recipe before plowing in. So each took a turn reading part of the instructions for tortelloni minestrone soup (we substituted the smaller tortellini)
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