CollectionsVegetables
IN THE NEWS

Vegetables

FIND MORE STORIES »
NEWS
March 21, 2014 | BY LARI ROBLING, For the Daily News
AS THEY say, history repeats itself. For Marlise Gross, of Cherry Hill, history got a little update from the Web. When Gross was a youngster, her parents were members of a gourmet dinner club. "When it was my parents' turn to host, my mom would pore over Bon Appetit magazine to select perfect recipes," she said. "It was a way for them to try new foods and learn new cooking techniques. " Today, Gross is part of an online cooking club that brings like-minded cooks together via the Internet to learn from each other.
NEWS
March 7, 2014 | BY SUSAN SELASKY, McClatchy-Tribune News Services
IF YOU'VE resolved to eat more healthfully in 2014, think soup. It's filling and, when made with the right ingredients, can make you feel better by the bowlful. "There is research that suggests that when you have a bowl of soup before a meal you consume fewer calories" because the fluid helps you feel more full, said Bethany Thayer, registered dietitian nutritionist and news-media spokeswoman for the Academy of Nutrition and Dietetics. You need only look to the latest food trends for soup-recipe inspiration.
FOOD
January 17, 2014 | By Elisa Ludwig, For The Inquirer
In the world of cooking, one chef's throwaways are the makings of another's sauce. This is especially true of vegetables, where tradition has guided what can sometimes seem like the arbitrary rules of keep and discard. "When you think about it, the first person to figure out how to eat an artichoke was a genius," says Michael Santoro, chef-owner of the Mildred in Bella Vista. "People were probably walking past those things for a while, and it took someone to look beyond that tough woody part to get what was inside.
FOOD
December 20, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
I knew I had a battle ahead of me for our next-to-last cooking class with fifth graders at Bayard Taylor Elementary School in North Philadelphia - and it wasn't with the kids. Throughout our lessons over the last nine weeks, we had been fighting with our electric oven and all its digital bells and whistles. The thing seemed to have a mind of its own; its ability to hold a consistent temperature was as unpredictable as a moody teenager. But I was determined to teach the kids this simple recipe for baked chicken thighs and potatoes because, with a working oven, it's such an easy family dinner - just prep and pop in the oven - and it appeals to even finicky eaters.
ENTERTAINMENT
October 19, 2013 | By Patricia Schrieber, Inquirer Columnist
Tend the vegetable garden. We've been lucky the harvest season has lasted this far into October. I'm still waiting to harvest the carrots and sweet potatoes, hoping they'll get as large as possible before frost. I've picked and enjoyed the various tomatoes daily. But when all the stems and vines eventually wither and die, gather them up and dispose of them to make sure that pest problems aren't left to overwinter in the garden. Put away the cages, tepees, and trellises. If you haven't done it yet, take notes about where you planted each crop so you can rotate them to different locations in the garden next year.
FOOD
September 6, 2013 | By Debra Nussbaum, For The Inquirer
Birthday cake in the kitchen today to celebrate September birthdays! Try my homemade cheesecake in the break room refrigerator. Enjoy! Happy Fall - Apple cider doughnuts at the front desk! If you are one of the 150 million full-time or part-time workers in the United States, you can probably relate to the high-fat, low-fiber, loaded-with-carbs goodies that often make their way into the workplace. Employers frequently entice employees to meetings with pizza lunches, doughnuts, and sodas, and employees often want to share food to create an atmosphere of camaraderie and good will.
NEWS
July 19, 2013 | BY LARI ROBLING, For the Daily News
CSAs, short for community supported agriculture, help farmers finance their growing expenses while offering participants great, fresh produce at peak season. Inna Spivakova and her boyfriend, Dan Manders, have been members of the Greensgrow CSA for three years now. They chose it because, while Greensgrow is an urban farm in Kensington, the CSA, started in 2002, is stocked by area farmers (more than 50 within 150 miles, according to its website). They also liked the option of getting a half share every other week, instead of weekly.
FOOD
July 5, 2013 | By Joe Yonan, Washington Post
It was one of the first pasta dinners I made after my sister and brother-in-law announced they were going vegan. We were in their kitchen in southern Maine, where I spent last year helping them with their homestead, and I was making a sauce from the best of the early summer produce, right from the huge garden outside. It was based on the classic French side dish of braised lettuce and peas, but I turned it Italian by tossing it with curly pasta and a touch of mint. As it neared readiness, I needed to make ask them to make one - OK, two - little exceptions to their diet in service of the dish and its integrity.
FOOD
May 24, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Deborah Madison - gardener, author, restaurateur and chef - is famous for her love of vegetables and deep knowledge of vegetarian cooking. But ask her about veggie burgers, and you get a surprising blast. "I hate the word 'veggie.' I don't even like the word 'burger,' " she says, "and I'm not really into veggie burgers. " Like it or not, the veggie burger is everywhere these days, from fast-food chains to hipster hangouts and places in between, including the frozen-food case in the supermarket.
ENTERTAINMENT
May 21, 2013 | By Carolyn Hax
Adapted from a recent online discussion. Question: I'm a new mom of a pretty fun but challenging 6-month-old boy. I am a naturally decisive person; however, the anxiety I'm feeling over making the "right" decisions or providing him the "right" things has been difficult to cope with. For example, since I've gone back to work, I haven't been able to pump enough milk and I've needed to start supplementing with formula. I intellectually know this is fine and many babies have formula, but for some reason I'm beating myself up over it. Why can't I produce enough milk, why can't I provide what I'm supposed to for him, etc.?
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|