"philadelphia inquirer" 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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• 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.

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• 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.

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!

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• 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.