Tuesday, July 7, 2015

Craig LaBan

Email claban@phillynews.com   Follow on Twitter

I joined the Inquirer as its restaurant critic in 1998, after a stint covering the food beat for the Times-Picayune in New Orleans. Having eaten about 500 restaurant meals a year here ever since, I never cease to be amazed by the diversity and sophistication of Philadelphia's kitchens. To travel from its many authentic ethnic neighborhoods to the gastronomic temples of Walnut Street to its beery gastropubs, cozy BYOBs and multitude of greasy-but-great steak joints, is to know this town delivers satisfaction at every level of the food chain. Including online dish.

Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.

Book: The Philadelphia Inquirer Restaurant Guide is available through our online store.

4 Bells: According to Craig, the best restaurants in the Philadelphia area.

South Africa's Swartland district is best known for sheep, wheat, and a bush that turns black after the rain - inspiration for the name. But its wines are gaining new renown, too, thanks to charismatic winemakers such as Adi Badenhorst of A.A. Badenhorst.
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: The weekend of Feb. 24 was the Jewish festival of Purim, and that means our oven was full of fresh hamantaschen, those tricornered cookies filled with apricot, cherry, and raspberry jams. (See recipe o

Pages:  |  9  |  10  |  11  |  12  |  13  |  14  |  15  |  16  |  17  |  18  | 

Total pages: 30 | Jump to: