Philadelphia Inquirer - Articles and Posts from Slashfood

Posts with tag Philadelphia Inquirer

Collards, Clay Pots and Hungry Men - The Philadelphia Inquirer In Sixty Seconds

Posted Nov 6th 2009 12:00PM by Sarah LeTrent
Filed under: Newspapers, In Sixty Seconds

Photo: sweetbeetandgreenbean, Flickr.

Don't mourn the loss of the summer produce bounty. A guide to the dark leafy greens of fall -- like spinach, collards, Brussels sprouts, rainbow chard and savoy cabbage -- proves autumn has a cornucopia of seasonal vegetables.
Cookbook author Paula Wolfert reveals her sacred kitchen object, claiming she "never met a pot of clay she didn't like."
The common chickpea is spiced up with cumin, turmeric, coriander and cayenne.
Got a hungry man in your life? Lucinda Scala Quinn, author of "Mad Hungry, Feeding Men & Boys" offers ten tips for feeding men (and boys), like "don't ask if they're hungry" and "train them to fend for themselves." After the tips, she cooks up five guy-approved recipes, like "Flat Roast Chicken" and "Steak Pizzaiola."
Warm up with hearty stews as the weather cools down. Tomatillos, small green tomatoes popular in Mexican cooking, shine in a "lean, mean slow-cooker recipe" with beef eye of round and pinto beans.

Fastnacht and WWII Food Rations - The Philly Inquirer in 60 Seconds

Posted Feb 19th 2009 6:05PM by Marisa McClellan
Filed under: In Sixty Seconds

For the Pennsylvania Dutch, the only way to prepare for the Lenten season is to binge on delicious, fried fastnachts.
The economy is having an visible impact on the Philadelphia restaurant scene. Case in point, the sandwich board outside of Le Bec-Fin advertising cheap lunch deals.
In the Market Basket, Rick Nichols is extolling the virtues of the latest edition of Eat This, Not That.
Robert Karimi's one-man show revolves around food and the ways in which cooking can craft social change.
Coming soon: An American Pub by the clothespin and a new good brunch option in University City.
This week, the Rush Hour Gourmet encourages you to fry up potatoes, onions and eggs for a quick meal.
Craig LaBan says that Comte is the perfect choice for those grilled cheeses that everyone is craving this time of year.
Food rationing during WWII. If you actually remember those days, then a museum in New Orleans wants to hear from you.

An Easy Valentine's Day Menu - The Philly Inquirer in 60 Seconds

Posted Feb 12th 2009 12:05PM by Marisa McClellan
Filed under: In Sixty Seconds

For inexperienced cooks who want to cook up a simple but romantic dinner for their sweetie this Valentine's Day, here's a step-by-step plan, complete with recipes.
Another fancy steakhouse opened in Philly last weekend, the third such establishment to open in the last six months. In this economy, who will make it?
In this week's Market Basket, there are desserts from Chestnut Hill's Cake and heart-shaped dishes.
Need a speedy, healthy meal? Try this vegetable soup, that comes together in just half an hour.
A new deli for Center City? Owners of Cherry Hill's Kibitz room are hoping to make it so.
Bethlehem mom gets tapped by Disney to turn her family's recipe blog into a column for their new website.
The Rush Hour Gourmet makes homemade Chinese takeout - Flank Steak Broccoli Beef.
Suzanna Foo's upscale asian restaurant is now delivering (with a minimum $25 order).

Dishes for Two and the Hershey's Kiss - The Philly Inquirer in 60 Seconds

Posted Feb 5th 2009 4:55PM by Marisa McClellan
Filed under: In Sixty Seconds

Just in time for Valentine's Day, dishes that serve two are popping up at restaurants all over town.
Is the Hershey's Kiss over-exposed? Rick Nichols explores the puckery chocolate smack.
The Market Basket is overflowing with Burnt Caramel Almonds, hand-painted teapots and reduced fat potato chips.
Perfect for these chilly winter days, a basic bean soup that can be spruced up four different ways.
Tips on cooking beans from scratch (and some advice on how to avoid the resulting gas).
Jose Garces is opening his latest spot this week, called Chifa, it will call 707 Chestnut Street home.
The Rush Hour Gourmet dish of pistachio-encrusted turkey burgers started out as a mistake and then turned into a happy accident.

Chinese New Year and Egg Toppings - The Philly Inquirer in 60 Seconds

Posted Jan 29th 2009 7:04PM by Marisa McClellan
Filed under: In Sixty Seconds

Philadelphia restaurateur Margaret Kuo prepares for the Chinese New Year and offers some recipes for readers to make at home.
Topping dishes with a poached or fried egg is becoming the hottest restaurant trend out there. Happily, it is an easy trick for home cooks to replicate.
A review of Rachael Ray's Big Orange Book says that while the images aren't appealing, the recipes are homey and tasty.
In Table Talk, the new Center City gastropub Slate opens tomorrow and Meme finally got its liquor license.
Every Saturday morning, the Men's Pea Soup Committee at the American Swedish Historical Museum makes 16 gallons of Swedish pea soup.
Food meets comedy in the new one-man show, Cooking Con Karimi.

Smorgasbrunches and Quick Brown Rice - The Philadelphia Inquirer in 60 Seconds

Posted Jan 22nd 2009 4:59PM by Marisa McClellan
Filed under: In Sixty Seconds

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.

Gingerbread Men and Pork Tenderloin - The Philadelphia Inquirer in 60 Seconds

Posted Dec 26th 2008 10:00AM by Marisa McClellan
Filed under: In Sixty Seconds

Rick Nichols honors his family gingerbread man cookie cutter.
Pork tenderloins, the kind that come in shrink-wrapped plastic tubes, are easy and versatile pieces of low fat protein that can be flavored in a number of ways.
This week, you'll find new Oven Baked Kettle Chips, Nathan's Peanut Brittle and Flex-It measuring cups and bowls in the Market Basket.
Craig LaBan offers his tips for how to have a bubbly New Year's Eve while sticking to a budget.
No fireplace to warm up next to? Opt for buttered run and mulled wine for a happy alternative.
Can a low-fat latke still be considered a latke at all?
The Rush Hour Gourmet believes that everything tastes better with bacon.
Reading Terminal Market's Fair Food Farmstand is planning a move from the back of the market, up to the front, into the spot recently vacated by Rick's Steaks.

Christmas Dinner and Potato Latkes - The Philly Inquirer in 60 Seconds

Posted Dec 18th 2008 11:04AM by Marisa McClellan
Filed under: In Sixty Seconds

Looking for alternatives to your traditional Christmas prime rib? Less expensive options include turkey, sirloin or a pork roast.
The cocktail revolution has come to Philadelphia and some of the adherents share their secrets, including brandy-soaked cherries and herb-infused simple syrups.
This week, the Market Basket is brimming with balsamic vinegar, the Soda Club home seltzer maker and oat cookies from Cookies à la Main in West Chester.
Latkes aren't just for Hanukkah anymore, they've become a year-round food as more and more restaurants incorporate the potato pancake into their menu options.
Table Talk says Pagano's Market has moved to it's first above-ground location and Di Bruno Bros. is changing their Pronto location into a wine bar.
This month's featured cheese is the aged provolone from Claudio's.
Rick Nichols writes in praise of country ham.

America's Test Kitchen's Method for Roasted Broccoli

Posted Dec 13th 2008 1:59PM by Marisa McClellan
Filed under: Vegetables, Recipes, Newspapers

Yesterday, when I was reading through the Philly Inquirer food section, I noticed a recipe for roasted broccoli tucked in, down at the end of the article about the year's best cookbooks. I think roasting veggies is a great way to prepare them, as it allows all those natural sugars to caramelize and develop maximum flavor. However, I've always struggled when it comes to roasting broccoli, because by the time the stalks cook to tender, the flowers are burnt to a crisp.

The recipe (from the Best of America's Test Kitchen cookbook) is fairly basic (olive oil, salt, a pinch of sugar and pepper) except for one thing. It has you preheat the roasting pan in a 500 degree oven while you prep the broccoli, so that when it comes time to lay the broccoli out on the pan, it gets a cooking boost by the hot pan.

I tried it out last night and was a revelation. The broccoli came out perfectly crisp-tender, but without the acrid flavor that comes when the flower tips get too brown. This one is a winner and I think would be great for a variety of other vegetables. I can't wait to try it with asparagus come spring!

Continue reading America's Test Kitchen's Method for Roasted Broccoli

Cookbooks and Food Bloggers - The Philadelphia Inquirer in 60 Seconds

Posted Dec 12th 2008 2:52PM by Marisa McClellan
Filed under: In Sixty Seconds

cookbooks from the Philadelphia inquirer

The entire staff of the Philadelphia Inquirer food section has gone through the stacks of cookbooks they received this year and have featured their absolute favorites. Makes me want to head to the bookstore immediately.
For the bakers on your list, check out these latest cookbooks.
In addition to training your brain, your Nintendo DS can now teach you how to make dinner.
This week's Market Basket has got Baked Ricotta di Bufala from Claudio's, head chef tools for kids and Khaya Cookies from South Africa.
Rick Nichols attends the local food blogger potluck and offers his take on the experience (my online cooking show and the salad I brought get a mention).
This week, the Rush Hour Gourmet is serving up Pepper Steak.

Holiday Entertaining and the Soup Wars - The Philadelphia Inquirer in 60 Seconds

Posted Dec 4th 2008 7:57PM by Marisa McClellan
Filed under: In Sixty Seconds

Keep the budget for your holiday gathering low by hosting an afternoon open house.
While Campbell's and Progresso duke it out, the best soup comes from your own kitchen.
In the this week, the baguettes from Parc, the new Orville Redenbacher popcorn with lime and the roasted nuts from Society Hill Snacks.
Chef Jacques Pepin never makes the same thing twice these days and always turns out excellent, fast, inexpensive food.
The beloved cookbook Ma Gastronomie by Fernand Point has been reissued with a new introduction.
This week, the Rush Hour Gourmet is serving up Hoison Pork Stir Fry.
There's a new sandwich stand carved into Walnut Street's Joe Pesce restaurant called Joe Beef and serves up a monster of a roast turkey sandwich.

The Italian Market and Tailgating - The Philly Inquirer in 60 Seconds

Posted Nov 14th 2008 3:05PM by Marisa McClellan
Filed under: In Sixty Seconds

shoppers at Philadelphia's Italian Market

Rick Nichols visits the Philadelphia Italian Market -- home to the famous Rocky jogging montage -- and ponders the question: Can this faltering strip be saved?
Why tailgate when you can eat and watch the game in the comfort of your own home? The Sunday Night Foodball Cookbook argues just that point.
The Market Basket is overflowing with environmentally friendly non-stick cookware, thin, spiced Swedish cookies and a Made in Pennsylvania vodka.
Creme Fraiche can enhance even the simplest of dishes. If the market price is too steep for you, why not make your own?
The Rush Hour Gourmet is serving up Pork Medallions with Squash and Greens.
Craig LaBan picks Quicke's Cheddar as the Cheese of the Month.

Frugal eating on the town and at home - The Philly Inquirer in 60 seconds

Posted Nov 7th 2008 5:02PM by Marisa McClellan
Filed under: Feast Your Eyes

By 2010, Philadelphia will be in step with New York and California when it comes to mandating that restaurants with 15 or more locations post the calorie information for their food.
While Philadelphia has a number of high-end restaurants, eating out in the City of Brotherly Love doesn't have to empty your bank account.
Ways in which restaurants are adapting to these less flush times.
If your budget can't handle regular take-out meals, check out these tips for eating healthfully and cheaply at home.
An assortment of tips for cutting your grocery bill.
Rick Nichols lists a number of reasons why restaurants should post calorie information.
This week's Market Basket is overflowing with baby Brussels sprouts, a bird beak bottle opener and dark chocolate peanut butter cups from Cream Nut.
The Rush Hour Gourmet has us poaching Fish in Cider.

The Philly Inquirer in 60 seconds: Pumpkins and a cookbook round-up

Posted Oct 30th 2008 8:01PM by Marisa McClellan
Filed under: In Sixty Seconds

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.

The Philadelphia Inquirer in 60 seconds: Cooking classes and hospital cafeterias

Posted Oct 2nd 2008 2:00PM by Marisa McClellan
Filed under: In Sixty Seconds

Cooking classes are all the rage in the Philadelphia area, with sessions available for kids, novices, experts and beyond.
The cafeteria at Jefferson Hospital is in its second year of a program in which they integrate more fresh, local veggies into their offerings. So far, it's been a resounding success.
Check out the Market Basket for Pumpkin Pie ice cream, a mixing spoon pot clip and Sun-Ni Grab and Go snacks.
Wine lessons abound.
In Table Talk, Michael Klein dishes about Melograno's move to Sansom Street and the new spot, Mémé, that has opened in its old spot.
The Rush Hour Gourmet is whipping up kabobs of shrimp and fresh veggies.

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1	Slashfood Editor	47	0
2	Alexa Weibel	36	2
3	Sarah LeTrent	34	1
4	Hanna Raskin	22	0
5	Monika Bartyzel	22	0
6	Sara Bonisteel	16	0
7	Emily Farris	11	0
8	Jennifer Lawinski	11	0
9	Jennifer Iserloh	9	0
10	Lisa Schweitzer	9	0
11	Kat Kinsman	8	2
12	Michael Thomas Hastings	8	0
13	Mike Pomranz	5	0
14	Joshua M. Bernstein	4	2
15	Erin Meister	4	0
16	Jose Ralat Maldonado	4	1
17	Max Shrem	4	0
18	LeNell Smothers	3	0
19	John Devore	3	0
20	David Koeppel	2	0

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Collards, Clay Pots and Hungry Men - The Philadelphia Inquirer In Sixty Seconds

Fastnacht and WWII Food Rations - The Philly Inquirer in 60 Seconds

An Easy Valentine's Day Menu - The Philly Inquirer in 60 Seconds

Dishes for Two and the Hershey's Kiss - The Philly Inquirer in 60 Seconds

Chinese New Year and Egg Toppings - The Philly Inquirer in 60 Seconds

Smorgasbrunches and Quick Brown Rice - The Philadelphia Inquirer in 60 Seconds

Gingerbread Men and Pork Tenderloin - The Philadelphia Inquirer in 60 Seconds

Christmas Dinner and Potato Latkes - The Philly Inquirer in 60 Seconds

America's Test Kitchen's Method for Roasted Broccoli

Cookbooks and Food Bloggers - The Philadelphia Inquirer in 60 Seconds

Holiday Entertaining and the Soup Wars - The Philadelphia Inquirer in 60 Seconds

The Italian Market and Tailgating - The Philly Inquirer in 60 Seconds

Frugal eating on the town and at home - The Philly Inquirer in 60 seconds

The Philly Inquirer in 60 seconds: Pumpkins and a cookbook round-up

The Philadelphia Inquirer in 60 seconds: Cooking classes and hospital cafeterias

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