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Diner Food to Die For
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Diner Food to Die For The Chicago Diner Cookbook By Chef Jo A. Kaucher (Book Publishing Company, 2002)
OUR READER REVIEWER
Chicago resident Barrett Buss converted to semi-vegetarianism three years ago when he first met his wife, who was a vegetarian. A tech guy by vocation but an avid foodie, Buss runs the online food weblog Too Many Chefs (www.toomanychefs.com), where a small group of cooks/writers from Chicago to Paris meet digitally to celebrate food. Buss has access to hundr...
Related newspaper, magazine, and journal articles from HighBeam Research
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ARS Develops Nematode-Resistant Bell Peppers.(United States Agricultural Research Service; hybrid bell pepper resistant to microscopic roundworms )(Brief Article)
Ozone Depletion Network Online Today
; The U.S. Department of Agriculture recently announced that a team of Agricultural Research Service (ARS) scientists working at the U.S. Vegetable Laboratory in Charleston, SC, have bred an experimental hybrid bell pepper that has proven resistant to nematodes, microscopic roundworms that cause
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The belles of summer: Versatile peppers add flavor and color to all kinds of dishes
The Milwaukee Journal Sentinel
; Colorful and mild-tasting bell peppers add sweet goodness to summer dishes. Named for their shape, all bells are crisp and juicy, and their bold colors -- green, red, orange, yellow and purple -- add spunk to everything from vegetable trays and salads to burgers and stir fries. And they're
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RESTAURANTS: Restaurant or caf it's your; Simon Gwyn Roberts discovers an eating house with two personalities.(Features)
Daily Post (Liverpool, England)
; Byline: Simon Gwyn Roberts THE Bell Pepper is one of those chameleon venues that has been around for a while in capital cities, but is only just beginning to appear in our region. You know the kind of place: they undergo a Cinderellalike transformation after dark, and magically warp from greasy
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A Hearty Grilled Salad
The Washington Post
; Arugula With Grilled Vegetables 4 to 5 servings Grilled vegetables lend a smoky flavor to this entree-worthy salad. Recipe adapted from "Lettuce in Your Kitchen," by Chris Schlesinger and John Willoughby (William Morris and Co., 1996). 1 head garlic, top 1/4 inch cut off 3/4 cup plus 1 tablespoon
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A rainbow of sweet peppers adds flavor, nutrition
Columbia Daily Tribune
; The sweeter, more complex flavor of colored peppers has boosted consumption in recent years. On any given day, almost a quarter of Americans will eat a bell pepper or a dish containing bell peppers, according to the U.S. Department of Agriculture. Tri-Color Roasted Peppers With Basil is a quick and
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