Press of Atlantic City: Food

Food

Atlantic City hosts festival of food trucks

Everyone enjoys a good bite to eat, especially when it comes from a themed truck.

No chopping required

Have you ever pulled out a cutting board and sighed? Ever wished you could skip the chopping and go straight to the cooking? After 26 cookbooks, even the two of us can find knifework a hassle at the end of a busy day.

Zingy chicken salad makes for a fast, healthy picnic lunch

In our small hometown, Sunday evening's concert in the park is more than just a gathering of locals and tourists. It's how we mark the passage of time between May and September.

How to build a better taco

Around age 25, I realized I loved tacos more than any other food. I'd like to believe that the innate glory of the taco revealed itself to me, like some kind of divine tortilla-wrapped vision, and that a couple of trips to Mexico broadened my horizons. But who really knows.

Season's best strawberries are meant for this dessert

A highlight of spring for me, something I await with intense anticipation, is the moment local strawberries hit the farmers market. They are entirely different from the berries you get in the store year-round: small, delicate, plump with juice, deep ruby red and powerfully fragrant. Each week I buy as many as I can carry, and the feasting begins. I go through a fair share of them right out of the container, pile them on cereal, stir them into yogurt, whir them into smoothies, blend them into sauce, toss them on salads and, of course, work them into sumptuous, healthful desserts.

Chef Eric Ripert recalls uphill climb to culinary greatness

NEW YORK - When Eric Ripert turned 18, he had a crisis of confidence. He was working in Paris at the famed La Tour D'Argent, a grueling first step on the journey from his childhood in the mountains of Andorra to where he is now - one of the most admired chefs in the world, leading Manhattan's elegant Le Bernardin for more than 20 years.

Your key to a good Memorial Day BBQ

For many years, I owned an offset smoker, and as a hard-core barbecue enthusiast, I insisted on it as an absolute necessity for low-and-slow cooking. Having a firebox to the side, not under, the meats means you can more easily keep the heat gentle - and replace coals and wood as needed.

A summer spin on the grilled cheese sandwich

Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.

Potato salad, with a South Indian twist

Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of the Nile. When they moved to England, they picnicked at the seaside at Cleethorpes - still in their saris, stoic in the face of the cold weather, wearing three sweaters each.

The ultimate pancake

There are precious few foods that slip easily under a door. Lettuce leaves come to mind, along with matzo and veal scaloppine. But as tempting as a kosher veal and salad sandwich sounds, it never will replace my favorite from the flat-food group: pancakes.

Peas refreshing change from root veggies

With their bright green hue and the fact they are one of the first nonleafy vegetables to be harvested in spring, peas provide a refreshing change from a winter's worth of root vegetables. The accompanying recipe triples the pea love by incorporating three kinds: sweet shelled peas, plump sugar snap peas and crunchy snow peas.

Where true grits go for a twist and shout

It's a mystery to Southerners as to why Northerners often call grits Cream of Wheat.

Use whole grains to gussy up that old 3-bean salad

In certain parts of the country, a good three-bean salad is almost always the anchor to a potluck or picnic, the kinds of gatherings where sturdy, crowd-pleasing, portable - and frankly inexpensive - food is wanted.

Tart up your basic toast for Mother's Day

For some reason, Mother's Day has become synonymous with breakfast in bed. Maybe it is because it is the easiest meal of the day and even folks who can't cook can make toast.

Get more whole grains on the dinner table

A common refrain among those who urge us to adopt a healthy diet is to eat more whole grains.

Take challenge, make Spaghetti Alla Carbonara

With just a few ingredients, Spaghetti alla Carbonara is one of those classic dishes that can show off your culinary skills.

Pineapple on the grill: The secret's in the spice

By mid-April, when I have grown weary of winter citrus but the bounty of local berries hasn't hit the market yet, I like to turn to the tropics for some sweet, juicy variety. My luscious pineapple dessert not only is packed with island flavor, it satisfies a sweet tooth healthfully as well.

For gardeners, spring is more about sowing than reaping

The word "primavera" means "spring" in several languages, and to most people it suggests pasta primavera: pasta with spring vegetables. Although you might suppose this to be a traditional Italian recipe, such as spaghetti Bolognese, pasta primavera arose rather suddenly in the 1970s, like Venus from the sea, with several chefs claiming to be its creator.

Hint! Hint! This is the treat moms want on Mother's Day

I'm always at a bit of a loss about what to say about Mother's Day, not to mention similar holidays that feel slightly (more than slightly?) manufactured.

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