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By Rita Calvert and Rita Calvert,Contributing Writer | August 4, 1993
Q: Garlic and shallots have a bit of green in the middle. Should this be used?A: The small bit of green in the middle is the beginning of a shoot. This will not have the flavor intensity of the more mature bulb, but certainly is edible.Q: How do you determine when pasta is cooked to al dente?A: According to Marcella Hazan, author of "The Essentials of Italian Cooking," pasta is cooked when it just stops snapping as you bite it. Al dente is an Italian phrase meaning "to the tooth." Pasta should be cooked until it is tender, but still firm.
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SPORTS
By DAN CONNOLLY | March 9, 2006
Lake Buena Vista, Fla.-- --It's only been two days, and there should be no rush to judgment when the conclusion may end up being that baseball commissioner Bud Selig is actually right about something. But, honestly, the inaugural World Baseball Classic isn't half bad. Especially for baseball in March. Maybe being at Disney's Wide World of Sports complex is deteriorating the brain. All that "Happiest Celebration on Earth" propaganda outside the stadium may be subconsciously seeping through.
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NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | October 17, 1999
Indian summer -- that short reprieve from chilly autumn temperatures -- calls for lighter menus. Nothing too heavy or too summery, and definitely not complicated or time-consuming (who wants to be stuck in the kitchen when it's shirt-sleeve weather once again?). Consider a main-dish pasta salad: refreshing but just substantial enough, and, if you use fresh pasta, ready to eat in under 30 minutes.Packaged in plastic bags or lidded tubs, fresh pasta in a variety of shapes and flavors can be found in deli or produce sections at supermarkets.
NEWS
By Eric Thanner and Eric Thanner,SUN STAFF | October 15, 2003
The U.S. Apple Association predicts that 216.2 million bushels of apples will be harvested this season. Among the popular varieties are Fuji, Gala, Granny Smith, McIntosh, Golden Delicious and Rome, as well as Red Delicious, the classic apple always found on the teacher's desk. And a new study shows the proverbial "apple a day" may keep both the doctor and the pounds away. Brazilian researchers found that participants who included an apple with every meal successfully lost more weight when dieting than those who did not eat the fruit.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,Knight-Ridder Newspapers | February 20, 1991
Pasta is a favorite for many reasons.L It is a wonderful dish to enjoy by yourself or with a crowd.It comes in a variety of sizes, shapes and flavors, so preparation possibilities are limited only by your imagination.It's a carbohydrate, so it can fuel your body for activities ranging from athletics to snow removal (so plan on pasta for a good dinner when winter storm warnings are flashing across your TV screen.)It's easy to cook and these tips will make it perfect:* In a large heavy saucepan or pot, bring to a violent boil one gallon of water for every pound of pasta.
NEWS
By Larry Bingham and Larry Bingham,SUN STAFF | March 5, 2003
From the sumptuous cover photograph of green almonds, prosciutto and white-rose nectarines to the glowing praise on the jacket back, The Zuni Cafe Cookbook (W.W. Norton & Co., 2002, $35) is stuffed like a Thanksgiving turkey with exceptional recipes and advice. This is a cookbook for people who love to cook. Judy Rodgers, chef and part-owner of San Francisco's popular Zuni Cafe, offers 250 sensual recipes from the restaurant's menus. Rodgers, who received an award as Best Chef: California 2000 by the James Beard Foundation, is a wonderfully engaging writer who makes all 545 pages even more inviting.
NEWS
By Eric Thanner and Eric Thanner,SUN STAFF | October 15, 2003
The U.S. Apple Association predicts that 216.2 million bushels of apples will be harvested this season. Among the popular varieties are Fuji, Gala, Granny Smith, McIntosh, Golden Delicious and Rome, as well as Red Delicious, the classic apple always found on the teacher's desk. And a new study shows the proverbial "apple a day" may keep both the doctor and the pounds away. Brazilian researchers found that participants who included an apple with every meal successfully lost more weight when dieting than those who did not eat the fruit.
SPORTS
By DAN CONNOLLY | March 9, 2006
Lake Buena Vista, Fla.-- --It's only been two days, and there should be no rush to judgment when the conclusion may end up being that baseball commissioner Bud Selig is actually right about something. But, honestly, the inaugural World Baseball Classic isn't half bad. Especially for baseball in March. Maybe being at Disney's Wide World of Sports complex is deteriorating the brain. All that "Happiest Celebration on Earth" propaganda outside the stadium may be subconsciously seeping through.
ENTERTAINMENT
By David Richardson and Cameron Barry and David Richardson and Cameron Barry,Special to the Sun | February 3, 2000
Talk about quirky. To even find the Pasta Company, it would help to know where the better-known No Way Jose Cafe is (across the alley), and if you don't know that, you'll wander around the alleys of Federal Hill -- as we did -- before you find 1041 S. Marshall St. The quirkiness doesn't stop at the door, either. The Pasta Company looks like a throwback: 1960s-ish coffeehouse, with posters, one light bulb and one very friendly waiter, Steve. His good will, and the basic but decent food, make dining at the Pasta Company a pleasant, down-to-earth experience.
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | March 17, 1993
This Italian soup is traditionally spelled pasta e fagioli and commonly spelled pasta vasule.For those who have grown up enjoying this soup, pronouncing it is another matter. Syllables in vasule and fagioli elongate into a mellifluous "pasta e fajoooooolie" or "pasta vazooooooll."Pat Hufnagel of Ellicott City requested the soup.Responses came from many people, including Annie Ormsby of Millington and from Caroline Pacunas-Flick of Baltimore.Mrs. Flick wrote, "I am of Italian descent and have eaten a lot of pasta vasule, some with meat, some without.
NEWS
By Larry Bingham and Larry Bingham,SUN STAFF | March 5, 2003
From the sumptuous cover photograph of green almonds, prosciutto and white-rose nectarines to the glowing praise on the jacket back, The Zuni Cafe Cookbook (W.W. Norton & Co., 2002, $35) is stuffed like a Thanksgiving turkey with exceptional recipes and advice. This is a cookbook for people who love to cook. Judy Rodgers, chef and part-owner of San Francisco's popular Zuni Cafe, offers 250 sensual recipes from the restaurant's menus. Rodgers, who received an award as Best Chef: California 2000 by the James Beard Foundation, is a wonderfully engaging writer who makes all 545 pages even more inviting.
ENTERTAINMENT
By David Richardson and Cameron Barry and David Richardson and Cameron Barry,Special to the Sun | February 3, 2000
Talk about quirky. To even find the Pasta Company, it would help to know where the better-known No Way Jose Cafe is (across the alley), and if you don't know that, you'll wander around the alleys of Federal Hill -- as we did -- before you find 1041 S. Marshall St. The quirkiness doesn't stop at the door, either. The Pasta Company looks like a throwback: 1960s-ish coffeehouse, with posters, one light bulb and one very friendly waiter, Steve. His good will, and the basic but decent food, make dining at the Pasta Company a pleasant, down-to-earth experience.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | October 17, 1999
Indian summer -- that short reprieve from chilly autumn temperatures -- calls for lighter menus. Nothing too heavy or too summery, and definitely not complicated or time-consuming (who wants to be stuck in the kitchen when it's shirt-sleeve weather once again?). Consider a main-dish pasta salad: refreshing but just substantial enough, and, if you use fresh pasta, ready to eat in under 30 minutes.Packaged in plastic bags or lidded tubs, fresh pasta in a variety of shapes and flavors can be found in deli or produce sections at supermarkets.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | August 4, 1993
Q: Garlic and shallots have a bit of green in the middle. Should this be used?A: The small bit of green in the middle is the beginning of a shoot. This will not have the flavor intensity of the more mature bulb, but certainly is edible.Q: How do you determine when pasta is cooked to al dente?A: According to Marcella Hazan, author of "The Essentials of Italian Cooking," pasta is cooked when it just stops snapping as you bite it. Al dente is an Italian phrase meaning "to the tooth." Pasta should be cooked until it is tender, but still firm.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,Knight-Ridder Newspapers | February 20, 1991
Pasta is a favorite for many reasons.L It is a wonderful dish to enjoy by yourself or with a crowd.It comes in a variety of sizes, shapes and flavors, so preparation possibilities are limited only by your imagination.It's a carbohydrate, so it can fuel your body for activities ranging from athletics to snow removal (so plan on pasta for a good dinner when winter storm warnings are flashing across your TV screen.)It's easy to cook and these tips will make it perfect:* In a large heavy saucepan or pot, bring to a violent boil one gallon of water for every pound of pasta.
FEATURES
By Kathryn Higham | November 19, 1995
It's that time again. The air turns crisp and suddenly every friend you have wants to get together to celebrate the holidays."It's such a beautiful time of year that you just want to share it with everyone," says Meadow Lark Washington, a Lutherville psychotherapist who entertains a dozen times during the holiday season.While Ms. Washington prefers intimate gatherings over big parties, an open house is the most popular way to entertain this time of year. But is it possible to prepare the food for such a large party and still manage to spend time with your guests?
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | September 11, 1991
FRESH MUSHROOMS AND tomatoes add extra punch to a delicious Italian dinner.This economical, vegetarian recipe is from the Mushroom Council.Here are some useful mushroom tips. Mushrooms can be kept fresh for several days if stored in the refrigerator. Keep in a paper bag -- not plastic. To clean, wipe mushrooms with a damp cloth or rinse quickly in cold water. Be sure not to soak them since they will absorb the liquid and become soggy.Mushroom Pasta2 tablespoons olive oil1 pound mushrooms, halved3 cloves garlic, minced2/3 cup white wine2 large tomatoes, cut into 3/4 -inch chunks3/4 cup sliced green onions1/2 cup packed Italian parsley and or basil leavesSalt and cracked black pepper to taste8 ounces pasta, such as penne, cooked al denteGrated Parmesan cheeseHeat oil in large skillet over medium-high heat; saute mushrooms and garlic, tossing occasionally, four minutes.
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