Thursday, July 31, 2014
Inquirer Daily News

Cooking

This dish is surprisingly elegant for a midweek meal. You might want to stash it in your cook-for-unexpected-company file. Pork tenderloin cooks fast, and even faster when sliced into thin cutlets.
The humble mason jar has become the symbol of DIY culture, Pinterest aspiration, and nostalgia for homespun days of yore. Invented in Philadelphia in 1858 and revived by neo-food preservationists and Martha Stewart wedding pictorials circa the early aughts, the old-timey glass with the tin lid has become the go-to restaurant vessel for cocktails, single-serve cakes, and plain old tap water. Mason jars just seem to make everything look simple - in a good way.
Despite my best efforts to eat healthier this summer, I’ve noticed that most of my three square meals involve ice cream. I asked nutrition expert...
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We felt really bad for our Brazilian friends two weeks ago when they suffered that beating by the Germans. And while we’re still feeling their...
Zucchini plants are a great addition to any garden because they’re easy to grow and produce a big harvest of incredibly versatile squash. This...