July 12, 1993 |
It was hotter than your Uncle Bubba's barbecue sauce, but they were still cool like that. Not even a 101-degree temp could stop the style parade of members of African-American fraternities and sororities from all along the East Coast at Saturday's 19th annual Greek picnic. In case you weren't one of the 300,000 who braved the heat for the all-day affair in Fairmount Park, here's what we'll remember most about the scene besides the water bottles and the sweat rags: HOT SHORTS STYLE, GIRL DIVISION.
July 14, 1995 |
When Isaac Linietsky talks about his confidence in operating a successful kosher restaurant, it sounds as if either Sholom Aleichem or Jackie Mason scripted his lines. "Look," he says, "I was very aware that the kosher dining business doesn't have a real great success rate. I've seen them come and go. But one thing I have that the others didn't have is that I am the owner and chef. "Most of the others had to get a chef. And while the chef might have been an excellent one, he and the owner would have a falling out, and it would be difficult finding another.
July 9, 2000 |
Summertime is here, and everyone wants the living to be easy. When it comes to warm-weather cooking, easy can be a lighter menu and less time spent in a hot kitchen. For the health-conscious cook, new soy-based foods help expand outdoor cooking beyond steaks on the grill. Head to the grill for a meatless barbecue outing, where the star will be Grilled Tempeh Kebabs accompanied by a potato salad alternative I call Creamy Herbed Potato Chill. Tempeh, a hearty soy food originating in traditional Indonesian cuisine, is fiber-rich and a generous source of calcium, B Vitamins and iron.
July 12, 2007
Potter Liz Kinder offers these hand-thrown porcelain beauties with striped rims, swirly brushstrokes and stunning glazes. Her work is particularly popular with chefs: her first break came when a San Francisco chef ordered a bunch of her work; recently Mark Vetri bought her bowls to serve his pasta at Osteria. Bring on the luau Our Jersey Shore vacation isn't complete without teriyaki-glazed "huli-huli" chicken and the Hawaiian barbecue-sauced scallops at Hula Grill on the Ocean City boardwalk.
September 3, 2001 |
We call it Labor Day - but everybody takes the day off. Shouldn't we be building something, maybe a school or a freeway off-ramp? What would we do on National Relaxation Day? Have a nervous breakdown? The day might better be called TV & Couch Day or Stuck In Traffic On The Way To The Beach-Slash-Stadium-Slash-Mall Day. Or perhaps we should rename this holiday Man Cooks Day, since this is the one day of the year most American men cook for their families. Inside a kitchen, the average American male considers himself a success if he can microwave popcorn without starting a large fire.
September 23, 1987 |
People are frequently amazed at the amount of work I do. "Dave," they say, "here you are, cranking out in a single week the number of columns that many other columnists take a full day to write, and yet you still find the time to drink beer! What is your secret?" The answer is: Time Management. If you expect to succeed in any field of endeavor, you must understand that time is a very precious commodity, like the barbecue sauce they give you at McDonald's when you purchase Chicken McNuggets; it is not something available in plentiful supply in plastic squirt bottles, but rather something doled out sparingly in hard-to-open containers so tiny that since 1983, McDonald's has sold 23.6 million McNuggets, but handed out only five total ounces of barbecue sauce, three ounces of which wound up as indelible stains on my son's shorts.
September 20, 2013
What you'll find: Their motto is "globally inspired gourmet comfort food. " Their menu is basically pork, pork and more pork, with the perk that it's hormone-free and organically pastured, from Leidy's, in Souderton. Come hungry: This is no place for dieters. And better get the stain-stick ready. Sandwiches come heaping, dripping and greasy - in the best possible way. The details: The Western is smoked pork, sharp cheddar cheese, thick-cut bacon and barbecue sauce ($9); Penguin's Pub is smoked pork, provolone, sautéed onions and jalapeño relish ($9)
March 2, 2012 |
After more than a decade as one of the Philadelphia area's best-known eaters, Bill Simmons has cleaned the barbecue sauce from his chubby fingers and stopped stuffing his face, at least competitively. "It was just time, time to move on to something else," said Simmons, better known as El Wingador, five-time champion of Wing Bowl, that spectacle of gustatory excess held annually at the Wells Fargo Center. At the suggestion of his friend Kevin "Heavy Keavy" O'Donnell, a Wing Bowl champ who was retiring from competition, the Woodbury Heights resident took up the cudgel in 1999.
August 1, 2001 |
John Marcelline and Dan Widuch, owners of Two Goodfellas at 4101 Walnut St., may be Philadelphians, but that doesn't stop them from serving a sandwich that has roots elsewhere. Marcelline says his inspiration for their Buffalo Chicken Breast Sandwich came from his love of Buffalo wings, which for those of you unfamiliar, originated in the city of Buffalo, N.Y. The homemade sauce that smothers the breaded chicken cutlet gives the sandwich a hot, sweet tang that tempers well with the blue cheese dressing.
October 3, 2002 |
Ronald Kelly Washington, 60, of South Philadelphia, who founded a popular South Street restaurant, died Saturday of pneumonia at Temple University Hospital. Mr. Washington, who underwent a heart transplant in 1999, developed a respiratory infection about three weeks ago, family members said. A man with a head for business and a taste for succulent ribs, Mr. Washington opened Ron's Ribs on South Street in 1984. The eatery is at 1627 South St., the same space that once housed the legendary soul-food restaurant Bea Bea's Lawnside.