Saturday, August 23, 2014
Inquirer Daily News

More Food

More Food

LABAN'S THANKSGIVING RECIPE

Craig LaBan: I call it "Thanksgiving by Fire." This holiday really involves open flames, and I'd have it no other way. Because my Weber charcoal grill makes the best darn turkey in the world.

CHRISTMAS SPECIAL

In French culture, the holidays wouldn't be the holidays without a Buche de Noel, or Christmas yule log, at the center of the celebration.

WINNING STEAK

Craig LaBan: Which is the best cheesesteak? Settling this question would take us more than 110 miles, through two states, 23 steakeries, 65-plus sandwiches and countless hours of challenging digestion. In four days.

CHEESEBURGERS

Craig LaBan: If you take a closer look at what menus are really pushing in town, from the high-end bistros down to the newest chains, you'll find more kitchen energy is devoted to reinventing the cheeseburger than anything else.

 
Burgers in his belly, and a song on his lips
 
Cheeseburger, I Hold
 
Craig LaBan's Favorite Burgers
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