June 22, 2021

Nathan’s Famous is relaunching a classic fast-food restaurant chain

(NEXSTAR) – Hungry for a bit of nostalgia?

Arthur Treacher’s Fish and Chips, a quick-service restaurant chain that once boasted over 800 locations around the country, is being relaunched as part of a virtual restaurant concept spearheaded by Nathan’s Famous.

In bringing the brand back, Nathan’s Famous initially plans to offer the Arthur Treacher’s menu at ghost-kitchen locations, many of which will be offering items from other restaurant brands in the Nathan’s Famous “portfolio.”

Nathan’s has also “revamped” the traditional Arthur Treacher’s menu to feature “upgraded

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An Apricot Cake for All Seasons

Expats develop oddly obsessive attitudes towards food. After a few months in a foreign country, spot something that screams “I’m from your home country!” on the shelves of a cash-and-carry and chances are you’ll scoop it up and carry it home regardless of whether you need it or even like it. In my Moscow flat, I’m blessed with that rare thing in Russian urban housing: a pantry. It isn’t sprawling, but its shelves are crammed with all kinds of culinary detritus I’ve pounced on and lugged home as a cat might a vanquished field mouse. Most of these items have

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This Pasta Is Inspired – The New York Times

We’re still a few months away from returning to the newsroom en masse at The Times, but I’m starting to feel a strange premature nostalgia for these work-from-home days, when at the end of the day I could walk away from my laptop, wander into the kitchen, pour myself a glass of wine (or lately, an amaro: I am currently sipping my way through all the options at our local wine store), and start prepping dinner. Sometimes it was even sort of leisurely!

So with that in mind, I’m paying a little bit more attention to cooking dinner again. Eric

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Mark Peel helped codify the notion of American ‘urban rustic’ cooking

If you whittle down the list of restaurants that shaped modern Los Angeles dining culture — the places where the now-stereotypes of California cooking were once fresh revelations, from which influences continue to ripple even if younger generations have no knowledge of their origins — Campanile would hover in the top five, maybe even the top three.

Mark Peel, who died Sunday, and his then-wife, Nancy Silverton, opened the restaurant in 1989 at 624 S. La Brea Ave., in an arched, ornamental Spanish Colonial Revival set piece of a structure built by Charlie Chaplin in 1929. Until they split in

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Senior citizens host cake-baking marathon to support the Alzheimer’s Association

COLLEGEVILLE, Pennsylvania (WPVI) — With a mix of the summer solstice and Father’s Day, senior residents at The Landing of Collegeville cooked up the perfect recipe for celebration.

“At the Landing of Collegeville, we love to bake,” said its general manager Monica Paulino. “So, we decided to do a bake-a-thon.”

Within 24 hours, staff and residents concocted 36 delicious cakes.

“We actually had 13 people making with us, and that’s really what it takes to help someone living with Alzheimer’s have the best life possible,” said Paulino. “It takes your friends, it takes your family, and it takes a professional

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Crisp or crumbly, scones offer versatility, variety

Among the many things that make life worth living, I would count “afternoon tea,” that break in the afternoon between lunch and supper when you come in from mucking out stalls and tossing hay bales for a quick cuppa and a sweet treat. That’s where I first encountered scones — British style — while working at a stable in Devon in my teens. 

Round like a biscuit but crisp outside and soft and crumbly inside, split in half and topped with butter or homemade cream and strawberry jam, they gave you the strength to finish those evening chores. Just as

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