Tuesday, December 6, 2016 Kislev 6, 5777

Merguez-lentil soup is just the ticket for a wintry weekend


In the world of food, it is an exciting time to be living in Philadelphia. Between mutiple James Beard Award winners and a locally-based Iron Chef, it's safe to say that we’ve long outgrown our "cheesesteak" status.

So, it’s fitting that our recent accomplishments be documented in a bound cookbook: Philadelphia Chef’s Table: Extraordinary Recipes from the City of Brotherly Love by April White.

White describes what's happening in our city today as a "restaurant renaissance." 



My number one cold rememdy is chicken soup, or what I like to call "Jewish penicillin." It doesn't matter where you find it as long as it is fresh.