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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Jun 10, 1991
Page
13
A guide to marinades notes the advantage of whole spices and fresh herbs, with bouquet garni and peppercorns. It covers North African pastes, pesto for poultry, and Japan's national marinade with rice wine, sake, or sherry as substitutes.
The excerpt describes two marinades for lamb, chicken, or shrimp using ginger garlic soy sauce mirin and sesame oil with maple syrup, plus a yogurt based blend with herbs lemon and spices. It notes color preferences for tandoor cooking and mentions Berber people and fenugreek as pantry notes.
A fragment lists multiple regional marinades including tabaka style and chipotle inspired blends. It details ingredients such as onions garlic ginger paprika cinnamon nutmeg and citrus juices with oil and wine, plus marinating yields for various meats.
A nostalgic Boston eatery on Cambridge Street offers blue plate specials behind a neon sign. Tables line a mess hall style dining area with Formica tops while aromas of steam table beans potatoes beef stew and fried lamb fill the air. Service is fast and the food ruggedly unfussy.
A recipe from Ann's Restaurant Boston converts 2 cups red wine with minced onion bay leaf Worcestershire garlic salt and pepper to marinate lamb chunks. Meat rolled in bread crumbs skewered with vegetables and broiled until crusty outside and pink inside serves six.
Cooking Light magazine launched in 1987 blends lavish gourmet style with healthful, low fat recipes. With 950,000 circulation, it features fresh herbs, nutrition data, and test kitchens in Birmingham Alabama aimed at Middle America, while rival Eating Well adopts a more epicurean approach and larger portions.
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