The new underground food court beneath the Comcast Center offers the best from a host of local vendors, including Di Bruno Bros., Termini Brothers (oh canoli!) and a dumpling stand from Susanna Foo. - Caroline Berson goes camping, determined to avoid hot dogs and beans from the can. She makes bruschetta, nachos and muffins baked in orange peel cups over an open fire, with mixed (but entertaining) results.
- In today's Market Basket, you'll find push-button roasted garlic, knife sharpeners and wood chips to make your grilling extra smokey.
- Explore the wonders of a mortar and pestle. It may be more work than a food processor, but it makes garlic sweeter and herbs more pungent.
- Philip Mancuso still makes ricotta in South Philadelphia the old-world way, with lots of fresh milk that leaves the cheese creamy and smooth.
Posts with tag Di Bruno Bros.
The Philly Inquirer in 60 seconds: Food courts, camping cuisine and a mortar and pestle
A grateful convert to the world of olives
Last night, my mom called me just as I was sitting down to eat some dinner. She asked me what I was having and I rattled off the food sitting in front of me, "a big salad, a pear and some olives." Sounding shocked, she said, "But I thought you didn't like olives!" I confessed that I crossed over to the olive loving side several years ago and have no intention of going back. She was so pleased to discover that I could now be counted among the olive loving crowd, as she has never met an olive that she didn't like and had been afraid I had inherited my father's dislike of the cured fruit.
These days, my favorite olives for straight eating are these Cerignola olives that I buy at DiBruno Bros. (their huge, gorgeous store is only a block from my apartment, which is both wonderful and extremely dangerous). I have also gone through phases where I prefer the tiny, salty Nicoise olives or the painfully sharp pitted Calamata olives.
So which camp are you in? Do you love or hate olives? If you love them, what's your favorite variety? Have you ever tried home curing olives?
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'Top Chef Vegas' - And Then There Were Five
