"MarketBasket" news and stories

• What happens when a molecular gastronomist gets his hands on macaroni and cheese? The cheese become the macaroni!
• Instead of chaining yourself to the stove making eggs to order when you have friends over for brunch, put together a smorgasbrunch.
• Check out the Market Basket, which is overflowing with roasted almonds, reusable grocery totes and Camelbak water bottles.
• Michael Klein reports that as higher priced restaurants tighten their belts, talented chefs will be moving back down the food chain to gastropubs and BYOBs.
• This week, the Rush Hour Gourmet is cooking up a Quick Brown Rice with Tuna and Green Beans.
• MangoMoon in Manayuck (say that three times fast) is cooking up Grilled Game Bird with Massaman Curry Sauce, perfect for the indecisive among us.
• Craig LaBan finds that Melograno survived the jump from tiny dining room to more spacious digs without losing any of its signature charm.

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• Pumpkins are everywhere right now and they are some good eating. Don't dismiss your big jack 'o lantern gourds, they can be used as serving vessels for soup.
• Breaking down the available varieties of pumpkin. The rule of thumb is that the more orange the flesh is, the better it is for you.
• This week in the Market Basket, you've got the Norpro apple peeler-corer-slicer, Bailey's with a hint of coffee and ghostly cookie cutters.
• Rick Nichols ponders Philly's happy abundance of cozy bistros.
• A helpful round-up of cookbooks perfect for the experimental amateur cook.
• This week the Rush Hour Gourmet has us cooking Wine-Poached Sole.
• Philly residents looking for a classic Tex-Mex burrito should search no further than El Fuego.
• A sushi restaurant has landed on East Passyunk Ave.

• Rick Nichols takes a trip out to Maia, a new, huge gourmet market in Villanova, PA and finds it to be delicious, amazing and more than a little overwhelming.
  
• The Fountains at the Four Seasons hotel has installed closed circuit cameras in the kitchen and large screen televisions in some dining rooms, to give diners a chance to watch their meal being prepared.
  
• In the Market Basket, panko bread crumbs go upscale, stone-crushed walnut oil is a good choice for summer salads and Bobby Flay's bbq sauce pot can be a helpful gadget.
  
• A useful round-up of some of the summer's grilling cookbooks, as well as several excerpted recipes.
  
• Soft-shell crab perfection can be found at Sagami in Collingswood, NJ (ed. note - having eaten sushi there several times, I can only image how amazing they must be).
  
• The Rush Hour Gourmet offers up Tortellini With Greens, White Beans and Pine Nuts as her recommendation for a quick and delicious dinner.
  

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