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The Philadelphia Inquirer in 60 seconds: Easter, tuna and fancy chocolate

by Marisa McClellan, Posted Mar 20th 2008 @ 5:02PM

  • deviled eggs on a boardTweak your Easter meal into a meaningful celebration of spring, rebirth and renewal with these recipes for Parsi Deviled Eggs, Fall-Apart Lamb Shanks With Almond-Chocolate Picada, Chopped Greens, Carrot and Dill Salad with Yogurt Dressing, Smashed Greek Potatoes and Chocolate Malted Pudding With Marshmallows and Coconut.
  • The food section editors take on a canned tuna taste test, in order to determine what is the best flavor bang for your buck.
  • Columnist Rick Nichols offers a particularly lovely column about finding a replace for the beloved wooden bowl he broke during a kitchen remodel.
  • The Rush Hour Gourmet throws together a Moroccan Vegetable Ragout in a hurry.
  • Local restaurants struggle with rising food costs, the Market Basket is full of sweets and spring-y products and Table Talk is chock full of local restaurant gossip.

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Filed Under: Newspapers, In Sixty Seconds, Ingredients, Holidays
Tags: easter, eggs, food section, FoodSection, In 60 Seconds, In60Seconds, Philadelphia Inquirer, PhiladelphiaInquirer, Rick Nichols, RickNichols

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