Wednesday, July 23, 2014 Tammuz 25, 5774
By:
Helen Nash, JTA
Enjoy your Thanksgivukkah company by picking recipes that are easy to follow and making them well in advance.
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By:
What put the biggest scare into guests at Cook, a kitchen classroom in Center City, the night before Halloween? Learning that latkes do not absolutely need to have potatoes.
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The Philadelphia region takes distilling as seriously as craft brewing.
By:
Richard Pawlak, Inside Magazine Feature
Forget about craft beers — local distilleries are making a name for themselves with new takes on rye, gin, rum and other spirits.
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Sometimes the least promising locations proffer the most unexpectedly delicious surprises
By:
Check out the eponymous new venture from Beard Award-winner Peter Serpico and the locals-first cuisine set amid the retail beauty of Terrain in Glen Mills.
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By:
Rivka Tal
Though the shnitzel has Austrian roots, food writer Rivka Tal says she'd wager that almost every Israeli household serves the dish at least once a week, and that it's always one of the choices offered for the main dish at weddings.
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