"Rick Nichols" news and stories

• Tweak 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.

Source

We all know that dark, leafy greens are good for us, but they often get a bad rap when it comes to actually getting prepared for the dinner table. However, they are really tasty and can be prepared in a number of ways.

Wine School of Philadelphia instructors taste some Austrian whites and give you the lowdown on what to look for and some sure bets (video content).

Rick Nichols reviews last weekend's Philly Craft Beer Fest, tempts readers with the upcoming Beer Week and offers a remembrance of beer expert Michael Jackson (no, not that Michael Jackson).

Philly Inquirer restaurant critic Craig Laban lists his top taps in town.

In honor of Beer Week, Joseph A. Gambardello gives us the definitive history of local and craft brewing in the city over the last two decades.

Karen Heller profiles Sam Calagione (local brewer of Dogfish beers) and Marnie Old (wine expert) and their book, called He Said Beer, She Said Wine. This article offers the best line of the entire section, when Heller states, "It's a Dogfish and pinot show."

Source