A few days after the massive blizzard of January 1996, I wrote a column called “Blizzard Dream Food.” I had been snow-bound for days when all of a sudden who should appear in my kitchen but Julia Child. “Phyllis, dearie, you have been cooking and running the dishwasher day and night. You need a break. Just click your heels together three times and all your favorite dishes from Philadelphia restaurants will appear on your kitchen table,” she said.
French children are sometimes given radishes with butter or pain perdu, which means “lost bread,” but is actually French toast, as an after-school snack. Some may think radishes with butter is strange, but I first sampled this appetizer in France, and it is actually quite tasty.
Happy hour has become as popular as Sunday brunch. It seems every restaurant, from pubs to casual spots and high-end places, is offering lower prices during a set time.
If I were to name the chef who has had the most influence on Chinese cuisine in the city, it would be Susanna Foo.