April 3, 2015 |
Marc Vetri, chef owner of Vetri, Osteria, Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo, recently was nominated for a James Beard award for best chef in the country. He recently discussed his new book Mastering Pasta (Ten Speed Press) at the Free Library of Philadelphia. Below is a condensed version of our conversation. When was the first time you made pasta? When did you know this is what you wanted to do? Wow. I don't even really remember. My father's family, they're from Italy.
March 14, 2015 |
Ilon Silverman holds the slice of bread in both hands, looking down as if he were reading it. He closes his eyes and chews. "There's not a word to describe it," he finally says. A pause. "There's probably many words. " The elusive, nuanced flavor of pain au levain - naturally leavened bread - is the reason Silverman wakes up every day. It is 9 a.m. Wednesday. He has been at the small bakery in Avondale's new natural-foods market since 3:45. Clad in a houndstooth cap and flour-stained apron, Silverman talks almost religiously about his bread, calling it "intoxicating," "zen," and "earthy.
January 3, 2014 |
When Michael Solomonov was cooking at Striped Bass a decade ago, his pastrami-spiced gravlax was something of a novelty. Today, though, the smoky, briny, spicy preparation is being applied to just about everything, from the brisket with pastrami jus at Sbraga to pastrami-smoked chioggia beets at Vedge. That's no coincidence. Flavors from the old-school Jewish deli - think rye bread, bagel toppings, and a schmear of schmaltz - are among the food trends expected to bubble to the top in 2014, according to forecasters.
January 4, 2013 |
There's no diet, it seems, without sacrifice, and a roundup of the year's diet books shows that most of the trending approaches to weight loss eschew at least one or more category of food altogether. Paleo, wheat-/gluten-free, and plant-based-diet books are the hottest categories now, promising well-being in addition to roomier pants, if you are willing to limit yourself to either hunks of meat and coconut oil or millet salads. In a totally different camp are the whole-foods proponents, whose reasoned pleas for variety are starting to sound like a cultural consensus.
May 31, 2012
2 tablespoons malt vinegar 3 tablespoons wheat beer such as Franziskaner or Schneider Original 1 teaspoon salt Black pepper to taste 1 shallot, minced 1 tablespoon minced chives 1/2 cup vegetable oil 1 tablespoon honey 1. Combine all ingredients in a glass jar with a tight-fitting lid. 2. Shake to blend, and use immediately or keep in the refrigerator for up to a week. From chef Jeremy Nolen of Brauhaus Schmitz Per serving: 176 calories, 3 grams carbohydrates, 3 grams sugar, 18 grams fat, no cholesterol, 388 milligrams sodium, no dietary fiber
May 11, 2012 |
NEW DELHI - In fields along a northern Indian highway, mountains of grain have turned black with mildew after getting soaked in the rain. The millions of tons of wheat rotting because India ran out of warehouse space to hold another bumper crop illustrate a core problem of the nation's food crisis: India can grow plenty of food but cannot store or transport it well enough to nourish its 1.2 billion people. Warehouses are overflowing and huge quantities of wheat and rice are stored in fields under tarpaulins and thin plastic sheets, risking decay.
March 29, 2012
Kristall weiss: A filtered version of hefeweizen. IF THAT DEFINITION doesn't just make your skin crawl, well, you are a cold, heartless turtle. Why would anyone intentionally take one of the world's most-treasured beer styles - a variety whose unique beauty is in its murky, unfiltered body - and intentionally "cleanse" it? It's as if a brewery imagined that it could improve a Czech pilsner recipe by removing the hops and adding corn or rice. Uhhh . . . on second thought, never mind.
February 16, 2012
Take one bite of the featherweight pitas from Feders, and you'll understand why people travel to buy them. Imported from an Israeli company and baked throughout the day in a special pita oven, the wheat are as good as the white. - Ashley Primis Pitas, 65 cents for one, $1.75 for three, Feders Fresh Produce & Flowers, 1822 Spring Garden St. (enter on 19th Street), 215-568-8010, federsfresh.com .
November 3, 2011 |
Maybe digestible dreams do come true, because it's now possible, as a gluten-free eater, to get decent French bread in the Philadelphia area. "Good bread was always the first thing our customers have asked for," says Regina Petruzziello Mason, owner and recipe developer at Lansdale's Virago, which sells gluten-free baguettes, Danish, hoagie rolls, even Irish soda bread in its bakery and cafe. Celiacs and the gluten-intolerant used to be the beggars at the table, accepting whatever (wheatless)
June 19, 2011
Keep your liquor cabinet's top shelf in the loop with these latest arrivals from the West Coast's craft spirit scene, the exceptional gin and silky smooth wheat whiskey from Dry Fly in Spokane, Wash. Recently named "Distiller of the Year" by the American Distilling Institute, and newly available in Pennsylvania, Dry Fly has come a long way since it was founded four years ago by two pals on a fishing trip who ditched their corporate jobs to make artisan booze from local ingredients.