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Pasta

NEWS
October 6, 2011
By Anne Chovey Special to The Herald-Mail Tony's Pizza & Italian Restaurant is off the bend in the road on Pennsylvania Avenue, not far from the Hagerstown Regional Airport. My friend, Pap Ricka, and I decided to eat there one recent evening. The sign outside advertised that a pasta dinner buffet was available Monday through Thursday -- a dangerous choice for folks who love Italian food as much as Pap and I do . We entered Tony's through a small entryway into the dining room.
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NEWS
February 6, 2002
Spy food By KATE COLEMAN katec@herald-mail.com "Pasta makes the world go round. Pizza holds it together," says Nelson Haje Jr., owner/chef of the Washington Spy Restaurant, the downtown eatery that has given new life to the building that served for years as Hagerstown's Greyhound bus terminal. continued Haje came to Hagerstown from Potomac, Md., where he owned a pizza and pasta place. When hunting a spot for his restaurant, he first looked on the outskirts of town.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | July 12, 2011
Smithsburg restaurant owner Rhoda Schiano Moriello reflected on her quick, one-day tour through the Fancy Foods Show in Washington, D.C. It was a challenge to work her way through more than 2,000 exhibitors and tens of thousands of products. "We definitely could've used another day," she said. The annual Fancy Food Show is a festive trade show open to industry members and the press. The three-day event was held July 8 through 10 this year in the Walter E. Washington Convention Center, and is acres of colorful packaging, large logos, and clever marketing.
NEWS
By Philip McGullet | April 23, 2006
Businesses convinced that flashy signage is a requirement for success might look to the new Cafe del Sol on Salem Avenue for contrarian evidence. Due to the area's interminable permitting process, the Italianish restaurant has yet to hang a proper shingle, instead relying on a loose banner draped over the window announcing its existence. No matter. A packed house on a recent Friday night demonstrated it's the product that matters, and if you offer great food at a great price, customers will find your door.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | August 20, 2013
Travel agent Donna Zeigfinger likes to combine two of her passions - travel and vegan dining. “I've been a vegan for over 30 years,” she said. “And my specialty in the travel business is vegan travel - people who travel and are vegan and want to eat and not worry about it.” Zeigfinger said she has organized vegan-themed rafting trips on the Potomac River for years. She worked with Scott Coulter, owner of Outdoor Excursions Outdoor Center near Boonsboro, who provides rafts, guides and food.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | August 1, 2010
Dear Lynne: Is my sister imagining things when she says stainless steel gets rid of the smell of garlic and onions on her hands? She says she rubs her hands on a stainless bowl and the smell is gone. -- Deannie in Lincoln Dear Deannie: Try it yourself. It works. Stainless steel can remove the odors of garlic and onions. One chemistry source speculates it's because the sulfur in garlic and onions (which gives them the strong aromas) is attracted to and binds with one or more of the metals in stainless steel, diminishing odors.
NEWS
February 7, 2007
2 1/2 cups dried cannellini beans, or 2 (1-pound) cans of cannellini 6 tablespoons olive oil 4 cloves of garlic, peeled and smashed (mince, if desired) 2 onions, coarsely chopped 2 carrots, coarsely chopped 3 ribs of celery, strings removed and coarsely chopped 1 sweet red pepper, coarsely chopped 1/2 pound ham or 2 ounces pancetta or prosciutto, julienned (optional, omit for a vegetarian version) 1 pound fresh baby spinach leaves (long stems removed, if desired) 3 tablespoons chopped fresh basil or 1 tablespoon pesto, or more to taste 1 tablespoon fresh oregano or 2 teaspoons dried oregano 3 (15-ounce)
NEWS
By BEVERLY MILLS, with ALICIA ROSS | September 10, 2008
8 ounces short pasta of choice, such as penne or rotini 2 tablespoons butter 2 teaspoons olive oil, divided use 1 heaping tablespoon bottled minced garlic 1 cup coarse-textured, soft (not toasted) breadcrumbs (see Cook's note) 1/2 teaspoon oregano 1/4 teaspoon salt, or to taste 1/3 cup grated or shredded Parmesan cheese 2 tablespoons minced fresh parsley, optional garnish Bring 2 1/2 quarts of lightly salted water to a boil in a covered 4-1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook just until tender, according to the package directions.
NEWS
May 23, 2004
1 (8.9-ounce) bag ricotta and spinach tortellini (in the pasta aisle, not frozen foods section of the grocery store) 1/3 cup extra virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons minced garlic 1/4 cup crumbled feta cheese (plain or flavored) 2 small yellow tomatoes, cut in eighths (or 1 cup halved pear tomatoes) 1/4 cup sliced red pepper (about 1/4-inch wide and 1-inch long)
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