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By Karol V. Menzie and Karol V. Menzie,Staff Writer | June 16, 1993
It's just two words, but what a difference they can make in meal.Without them, it could be a long, cold, stare into the refrigerator, a hasty thaw, a heated jumble of pots and pans, accompanied by stress and the sense of fleeting time.With them, it can be a snap. One pot, one dish, one meal, cool and simple.Pasta salad. Those are the magic words for summer suppers. Easy to put together, infinitely variable, nutritious and filling. And they don't, for the most part, heat up the kitchen.What's more, they're ideal for entertaining -- elegant, inexpensive, expandable, perfect for those casual "bring-a-dish" parties that characterize the outdoor dining season.
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | September 9, 2012
Martha Socolar from Baltimore was looking for a recipe for a pasta salad with turkey that she said was printed on a box of Mueller's shell pasta in the mid-1990s. She said the recipe was on the box for a long time, but she never copied it down. Sue Housel from Eldersburg shared a recipe for a mandarin turkey pasta salad that she cut from a box of Mueller's shells many years ago that she hoped might be the one that Socolar was in search of. Even if this is not the exact recipe that Socolar remembers, it is one that she and her family are likely to enjoy.
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FEATURES
By Sheila Dresser | April 4, 1992
PRODUCE GALORE 5430 Lynx Lane (Wilde Lake Village Center), Columbia. Hours: 9:30 a.m. to 7 p.m. Mondays to Saturdays, 9:30 a.m. to 5 p.m. Sundays. (301) 596-5745.Don't be fooled by the name. You will indeed find bushels of broccoli here, but Produce Galore also has one of the best takeout selections around -- and it's all homemade.Most of the carryout is found at two "salad bars," though "salad bar" hardly does justice to such a wide range of choices, which change every day.One recent night I decided to graze and quickly assembled a dinner of fresh salad fixings, West African peanut soup with chopped scallions, deliciously rich beef stew, crusty au gratin potatoes, grilled chicken pasta salad, asparagus vinaigrette and creamy pasta primavera.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | May 26, 2010
Eris Weaver from Cotati, Calif., was looking for a recipe for a pasta salad made with salmon, peas and cottage cheese in the dressing. We had no luck locating the actual recipe, which the reader said came from a newsletter put out by Pacific Gas and Electric sometime in the mid- to late-1980s. However, it seemed like it was worth some research to try and find something similar. This is the time of year when cold pasta salads can make for a wonderful meal, and the combination sounded appetizing.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | September 29, 2002
Fall is by far my favorite season of the year. After a summer break, I can't wait to begin giving cooking classes again. My spouse, a college professor, is equally enthusiastic about returning to campus to meet his students, and our grown son, a sports fan, looks forward to spending autumn Saturdays rooting for his hometown's football team. But of all the pleasures fall brings, it is the changing landscape with its incredible foliage that I enjoy most. Our own backyard becomes a blaze of orange, red and yellow hues.
FEATURES
By Suzanne Loudermilk | March 8, 2000
From the hearth Specialty breads are on the rise. But you don't have to go to a bakery to buy these artisan loaves. Giant Food Inc. offers a wide selection of hearth-baked breads, several of which won the Gold Medal Taste Award from the American Tasting Institute in San Francisco. Varieties include Sesame Semolina, Kalamata Olive Rosemary, Cranberry Walnut and Roasted Garlic Parisien. Prices range from $2.79 to $5.69. Lunch choices Now, you can pick up lunch with your latte. In addition to coffee and pastries, Starbucks serves ready-made salads and sandwiches at several area stores, including Mount Washington and Timonium.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | June 2, 1995
There is bar food, and then there is bar food. Jeannier's serves the second kind.The first kind is nachos and wings and burgers with fries. The other is onion soup gratinee made with a delicious homemade broth, crab omelets and a sirloin steak sandwich. With oeufs a la neige (floating island) for dessert.Jeannier's is predominantly a traditional French, special-night-out restaurant located in an apartment house, with all the interior-design excitement that an apartment house dining room usually generates.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | June 24, 1994
Does any restaurant in Baltimore not serve cappuccino these days? Maybe not a White Tower, but that's about it. So why is everyone opening up espresso bars at a rate faster than I can get to them? The latest is a wacky little offering called Sector 8, named after the owner's band.Now I think we can safely say that no place named after the owner's band is going to serve great food. But surprise. Sector 8 serves decent food. Owner Curtis Pozell has wisely kept the menu very, very simple. In spite of the "Star Trek" and "Next Gen" influences, so that dishes have names like tuna lunar and galactic pasta salad, we're basically talking ham and cheese sandwiches, tuna salad and nachos.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | January 21, 1994
Tre Con Pear Gourmet is the dream of Trisha McMullen and her mother, Connie. The two are the pair (spelled pear because we're dealing with food here) in the name of this new deli and catering business. Tre stands for Trisha and Con for Connie. The dream is lovely -- nice food, nice place, nice people -- but I wish they had a bit more hard business sense.The place is laid-back to the max, which is great if you're not in a rush. For instance: It's not clear, if this is your first time, that you put your order in at the counter in back, not at the cash register.
FEATURES
By John Dorsey | November 14, 1992
Eddie's of Roland Park 6213 N. Charles St. Open 8 a.m. to 8 p.m. Monday through Saturday, 9 a.m. to 5 p.m. Sunday. Phone (410) 377-8040.An institution on Roland Avenue, Eddie's of Roland Park recently opened a larger supermarket with carryout deli. Aside from the usual cold meats, there's a large selection of entrees and side dishes, some of which may change daily, or simply run out. On the two occasions I was there they ranged from potato salad ($1.99 a pound) to chopped liver ($5.59), sesame noodles ($4.99)
NEWS
By SUSAN REIMER | March 6, 2005
Faithful readers, and those who have been to dinner at my house, know that I am not an accomplished cook. And I don't bake at all. I am working hard to get better at both, but it is hard to overcome years of Hot Pockets and Spaghetti-O's. My children have had the same impact on my culinary skills that they have had on my nerves. But, if pressed, I would have to say that there are five things that I can cook very well. As a matter of fact, I am known to excel at these five recipes. When friends have pot-luck suppers, I am always instructed to bring one of them.
NEWS
By Donna Deane and Donna Deane,LOS ANGELES TIMES | November 17, 2004
If you've ever gazed up at the pine tree in your yard and wondered if you could harvest some fresh pine nuts from those cones, the answer is yes - and good luck. Pine nuts come from specific varieties of pine trees, about 20 worldwide, that produce edible seeds. The individual seeds are encased in a hard shell inside the pine cone. After harvesting, the cones must first be heated, then left to dry before small, hard seeds can be shaken out of the cones. These seeds are cracked open to get to the pine nut. This labor-intensive harvesting is the reason pine nuts are so expensive (the most expensive after macadamia nuts)
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | March 24, 2004
It's impossible to place the Charcoal Deli in Cockeysville in any one carryout category. Imagine a Baltimore-style pit-beef joint crossed with boardwalk cuisine, served with a side of Western ranch flair. What's more, the place sits next to a pool hall, around the corner from a couple of other smoky rib-and-beef places, making this spot the barbecue epicenter of Baltimore County. To add to its eclectic appeal, the Charcoal Deli, open year-round, looks a little like a diner you might imagine in Dodge City.
NEWS
By Susan Reimer | December 15, 2002
It had been a really bad day at the office. I'm sure you know what I mean. Whether you are an astronaut or a postal worker, there are days when you leave muttering, "They don't pay me enough to put up with this nonsense." Head down, shoulders sagging, grim-faced, I trudged to the parking lot and decided that I would stop at the grocery store on the way home. I would cook myself out of this funk. Once there, I threw items into my grocery cart that I generally don't allow myself to purchase.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | September 29, 2002
Fall is by far my favorite season of the year. After a summer break, I can't wait to begin giving cooking classes again. My spouse, a college professor, is equally enthusiastic about returning to campus to meet his students, and our grown son, a sports fan, looks forward to spending autumn Saturdays rooting for his hometown's football team. But of all the pleasures fall brings, it is the changing landscape with its incredible foliage that I enjoy most. Our own backyard becomes a blaze of orange, red and yellow hues.
TRAVEL
June 23, 2002
Eight attractions have been added to the list of sites covered by the Great British Heritage Pass, which grants admission to hundreds of historic sites across the United Kingdom. The additions are the Wellington Arch in London's Hyde Park Corner; Pembroke Castle in South Wales; Birdoswald, a fort along Hadrian's Wall; Ripley Castle in Yorkshire; Elcho Castle in Perthshire, Scotland; Argyll's Lodging, a Renaissance mansion in Scotland; Doune Castle, which figured in a Monty Python movie, in Perthshire; and Cairnpapple Hill, a neolithic site near Bathgate, Scotland.
NEWS
By SUSAN REIMER | March 6, 2005
Faithful readers, and those who have been to dinner at my house, know that I am not an accomplished cook. And I don't bake at all. I am working hard to get better at both, but it is hard to overcome years of Hot Pockets and Spaghetti-O's. My children have had the same impact on my culinary skills that they have had on my nerves. But, if pressed, I would have to say that there are five things that I can cook very well. As a matter of fact, I am known to excel at these five recipes. When friends have pot-luck suppers, I am always instructed to bring one of them.
FEATURES
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | June 7, 1998
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick but worthy of...
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | July 30, 2000
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick. Sunday/Family Prepare a turkey breast using your favorite method.
FEATURES
By Suzanne Loudermilk | March 8, 2000
From the hearth Specialty breads are on the rise. But you don't have to go to a bakery to buy these artisan loaves. Giant Food Inc. offers a wide selection of hearth-baked breads, several of which won the Gold Medal Taste Award from the American Tasting Institute in San Francisco. Varieties include Sesame Semolina, Kalamata Olive Rosemary, Cranberry Walnut and Roasted Garlic Parisien. Prices range from $2.79 to $5.69. Lunch choices Now, you can pick up lunch with your latte. In addition to coffee and pastries, Starbucks serves ready-made salads and sandwiches at several area stores, including Mount Washington and Timonium.
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