Friday, May 29, 2015

Archive: November, 2012

Gobble this: Thanksgiving poutine at Square Peg

Monday, November 12, 2012, 1:45 PM
Poutine is that Montreal specialty of fries topped with gooey cheese curds and gravy. So Matt Levin, chef at Square Peg at 10th and Walnut Streets, has Americanized it and given it a Thanksgiving spin. Through Friday, Nov. 23, he's cooking a Thanksgiving poutine ($15): Sweet Potato Fries, Shredded... Read more

Enjoy a barnyard aroma wine?

Monday, November 12, 2012, 12:33 PM
It might be tough to convince students in a college class that they might actually love a big glass of tar, petrol or barnyard wines. Jason Wilson, blogging at Table Matters, says couldn’t keep a straight face while describing the wine-world term of mouthfeel to his class, The Geography of Wine... Read more

Ye olde (and new) pumpkin eggnog

Monday, November 12, 2012, 6:00 AM
Kaitlin Lunny of the fine blog I Can Cook That weighs in with a seasonal recipe for pumpkin eggnog that incorporates an old-fashioned recipe from the 1860s "Cookbook of Ellen M Emlen" with newfangled Pinnacle spiced vodka. A little tinkering, and voila. See it here. Read more

You HAVE to make his stuffing

Saturday, November 10, 2012, 5:09 PM
They came, they cooked, and now one stuffing stands alone: Jeffrey Burns' Jaybee's Pumpkin Spice Stuffing - a take on what he called a traditional Southern stuffing - was ruled the best stuffing Saturday at Kitchen Kapers' new store in Marlton. Sage and meat come together with some crumbled muffins... Read more

Five 'Quirky' food gadgets

Saturday, November 10, 2012, 2:00 PM
1. Always know when your water has come to a boil with Boil Buoy ($12.99). Just place Boil Buoy into a pot of water, turn up the heat, and wait for the ringing chime to let you know that your water is ready. The foam core provides buoyancy and the weighted bottom ensures Boil Buoy stays upright and... Read more

Chefs have their way with salmon

Saturday, November 10, 2012, 6:00 AM
The long-lost art of how to fillet a fish was the topic of a recent contest for chefs held at Samuels & Sons, a South Philadelphia seafood wholesaleer. Samuels sells salmon from Skuna Bay, a company based near Vancouver Island. It's sold at such restaurants as Le Bec Fin, Morimoto, and Talula’s... Read more

Whose burgers are best?

Friday, November 9, 2012, 7:41 AM
Zagat is out with a guide to what it calls the best burgers in 12 neighborhoods. "Debates about who serves the best burger can get more heated than arguments over politics," writes Zagat's Danya Henninger. Well, yeah. Why else to do a "best-of" list if not to generate controversy web clicks. South... Read more

Chef offers all the its and bits

Thursday, November 8, 2012, 12:03 PM
When's the last time you saw pig snout on a menu? What about pig feet? Pig ears? Chef Joshua Lawler's "Its 'N' Bits" menu at The Farm and the Fisherman (1120 Pine St.) is an offshoot of his whole-animal style of meat sourcing. Dude goes whole hog - as it were - rather than ordering parts such as... Read more

Ten food folks to watch

Wednesday, November 7, 2012, 4:56 PM
How about 10 Philly food people worth noticing? Drew Lazor, who writes for The Inquirer and Daily News, pops up on CityEats' blog with a list of hitherto little-known or otherwise unsung talents. Among them: John Ihlenfeldt, chef/owner of The Tamale Cart, Christopher Kearse, chef/owner of Will BYOB... Read more

Five hot cold-weather cocktails

Wednesday, November 7, 2012, 4:44 PM
DrinkPhilly.com is out with a roundup of five fall-appropriate drinks from bars around town. "Look for drinks with apple cider, warm citrus, cinnamon, ginger or maple, mixed with a nice belly-warming whiskey or brandy," goes the piece. Read it here. Read more
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