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Posts with tag Philadelphia Inquirer

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

leafy greens

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

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

  • essential bean soupJust 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

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

latke with smoked salmon

America's Test Kitchen's Method for Roasted Broccoli

roasted broccoli
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

cookbooks from the Philadelphia inquirer

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

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

shoppers at Philadelphia's Italian Market

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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Tip of the Day

Drying fruit is easy, mostly hands-off and yields a sweet and healthy snack.

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