By Phyllis Stein-Novack
Next week marks St. Patrick’s Day and it’s just in time, as Philly Beer Weekend kicks off tomorrow. Why do we associate the Irish with beer? Don’t know, but I do so love a pint of Guinness.
By Phyllis Stein-Novack
Beethoven said "only the pure of heart can make a good soup." These are lovely words to muse upon, especially when purchasing ingredients for soup. Sometimes one ingredient will inspire me to simmer a pot or a restaurant.
By Phyllis Stein-Novack
I clearly recall my first encounter with Dover sole. It was during my first visit to London at a restaurant called Lacey’s. After a starter of avocado stuffed with shrimp, the chef came to my table pushing a trolley. An entire Dover sole sat on a silver platter. With one fell swoop of a very sharp knife, the chef removed every bone from the fish.
By Phyllis Stein-Novack
Phil the Groundhog was right. What the cute, furry beast did not tell us is we would need to brace for two big blizzards four days apart. I’ve got the cooking-for-snowstorms strategy figured out. The pantry must be stocked — we cannot wait until the last minute to brave nature and go foraging for food.
Center City’s newest steakhouse is Chops, which joined an ever-growing list of restaurants where carnivores have their day. It opened last month on the site of the breathtakingly beautiful Oceanaire, an upscale fishhouse that sank about a year ago.
Those of us who relish fine dining are acutely aware of the high markup on wine. This is one reason BYOBs are reproducing like rabbits.
Fans of the Food Network’s “Iron Chef” are familiar with Masaharu Morimoto. He’s a brilliant technician in the kitchen, known for his Japanese creations, but he can put ingredients together resulting in dishes from the world’s cuisines.
