April 30, 1997 |
Yo, Chefs! I am a crab lover: hardshell, softshell, no shell, male, female. I have made several dishes with crab and would like to try more. Can you help me find one? Marcia Sheppard Philadelphia Dear Marcia, Here's a wonderful recipe for grilled softshell crabs in a sage barbecue sauce, from chef Zachary Conover of Philadelphia Fish & Co. He serves the dish in great quantities during softshell season. Do not be afraid of cleaning softshell crabs. It is actually very easy.
April 18, 1997 |
If you're looking for some good barbecue sauce for your cookouts, Fat Jack's BBQ & Blues, on Route 73 in Berlin, has some super fine stuff. Hot or mild, it has good body and excellent balance of flavors. And while you're there, you might as well have something to eat, as Fat Jack's actually is a restaurant. The barbecue sauce is something it simply packages on the side, so when you go home and have your own barbecue, you'll remember Fat Jack's. This hot spot is a spinoff of the Fat Jack's in Vineland, with Jeff Denbo of Cherry Hill the operating partner.
October 21, 1995 |
The secret of Lazarus Fuller's melt-in-your-mouth barbecued ribs was the sauce. "My father never believed in buying barbecue sauce," said Linda B. Watson. "He made it himself. "Right now, I have several bottles of his barbecue sauce in the cabinets. I'm going to keep them. " Fuller, a former shipyard welder and Social Security employee, died in his West Philadelphia home on Monday. He was 71. Fuller was born to Lazarus and Linnie Lee Isler-Fuller in 1924 in Kinston, N.C. He attended public school there and was baptized at the St. Augustus AME Zion Church.
August 11, 1995 |
There is a new theme restaurant in town, and while it's not a Hard Rock Cafe or a Planet Hollywood with high-profile investors, its developers see it as the prototype of what they envision as a very successful chain. It's called Heritage, and its concept is African American culture. The main investment group is a London outfit called Karibu International, but there are local partners in the Philadelphia venture. Heritage, open four weeks, is at Broad and Chestnut, in the former Western Savings Bank building - complete with a 30-year-old bullet hole in the window fronting Broad Street.
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.
May 23, 1994 |
"Sometimes we have to suffer to get the best of life's lessons. " - Kathleen Sullivan, former "CBS This Morning" co-anchor, who lost 18 pounds on Weight Watchers, and will be piloting "After the Headlines" for NBC. FERGIE EYES ROYAL FILM ROLE "Fergie," the red-haired estranged wife of the duke of York, is said to be considering a film role as Boadicea - the first-century queen who resisted the Roman occupation of Britain. The Sunday Times in London reported that the duchess of York, formerly Sarah Ferguson, was looking at a script for film-maker Ken Russell, in which Boadicea is flogged naked and her women warriors marched into battle clad in just paint.
December 12, 1993 |
Not all that many years ago, a restaurant specializing in roast chicken might exist, but its location would be a busy highway and the decor pure truck stop. Roasters makes it perfectly clear that it is not that sort of restaurant. The address is an easy stroll north from Rittenhouse Square and its affluent neighbors, and the place itself is as warm and homey - pretty, even - as a country kitchen. Rough-textured white walls, tile floors and banquettes upholstered in cheerful provincial print are the basics.
September 12, 1993 |
There's something comforting about gnawing on ribs. Why else the explosion of rib joints in the area? These days it seems as if there are more ribs on plates than on the hoof. Maybe it's because they are so American. Maybe it's the back-to-basics '90s. Or maybe it's that ribs - and Southern barbecue in general - soothe jangled psyches. "Ribs are really hot in the Northeast," said Theresa Harden, executive vice president of the National Barbecue Association in Charlotte, N.C., which represents 450 restaurant owners, caterers and retailers.
August 20, 1993 |
Gulf Coast is the new restaurant inhabiting International House in West Philadelphia, and its outdoor dining garden already seems as popular as it was when Eden was there. The new place attempts to focus on the cuisines of the Gulf area, which means the menu runs from touches of Cajun to dishes whose names conjure up visions of Mexico and even Jamaica. Gulf Coast opened in early summer, and it has been spending the tranquil summer months getting ready for fall and the blitzkrieg of students from Penn and Drexel.
July 14, 1993 |
The best way to cook in the summer is to do as little of it as possible. But after we've used up our biweekly pizza delivery and our quota of tuna salads, what then? One way out of the kitchen is to use the barbecue to get a head start on a week's worth of meals that need little more than assembly each night on their way to the table. By starting off with a gala cookout, and by preparing enough food to ensure a small amount of leftovers from each course, we can create the foundation for a whole week's worth of menus.