July 9, 2014 |
The sudden collapse of two Cobbs Creek rowhouses Monday damaged adjacent homes and jangled nerves, but caused no injuries. "It shook my unit," said Nichet Jones, who lives next to one of the houses and was home when they fell. "There was lots of glass shattering, bricks crumbling. It was very loud. " Jones said she was in bed and her three young daughters were in their rooms. "The Red Cross is helping me," she said, waiting for clearance from the Department of Licenses and Inspections to return home.
May 3, 2012 |
It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche. Rainbow Chard, Bacon and Brie Quiche Makes 6 servings 1 prepared uncooked pie crust 8 ounces bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about ?
October 6, 2011
Tucked away down a narrow Old City alley, the garden patio behind Wedge + Fig is one of the loveliest local pocket hideaways in which to while away the last warm days over panini and salad. Formerly a cheese shop (and a bakery before that), this light-bite boutique from one-time sailmakers Kirk Nelson and Lisa Ruff features the culinary talents of Rebecca Torpie, the former chef-owner of Flying Monkey. There are baked goods reminiscent of her cupcake days (lemon bars, macaroons)
July 22, 2010 |
For a peppery bite in your food, it's time to turn to arugula. This leafy green takes on a more spicy character in the summer heat. And arugula's firm leaves make it suitable for dishes ranging from salads to stir-fries. Here's a quick guide to buying, storing and eating it: When shopping for arugula, look for firm, crisp leaves. "When you take a leaf and bend it, it will crack," says farmer Lou Pasquale of Il Giardino Organico of Fresno, Calif. When Pasquale is harvesting arugula for farmers markets, he also looks for a deep green color and a nice scent.
February 19, 2009 |
Nicholas J. Cassidy and Hector Torres have gone for romance - twinkling candles, subdued lighting, dark wooden furnishings - at Sauté , their new BYOB in Queen Village (775 S. Front St., 215-271-9300). The mellow vibe is far from what they were feeling during eight months of intense construction at what was La Creole. For starters, they had to correct the only route in and out of the basement, which was through a trapdoor behind the bar. Torres, who opened Roy's and worked in the front of the house at SoleFood at the Loews, runs the dining room.
February 28, 2008
Walking into the new Academia del Caffe just south of City Hall is like stepping from Philly into a slice of Milano. From the sleek, bi-level balcony design to the Hausbrandt coffee that anchors this rapidly expanding coffee chain, everything was done to recreate a Northern Italian feeling. The paninis are no exception. This Tirolese, a pressed sandwich of smoky speck ham, Brie and mushrooms, was almost perfect (save for a squirt too much mayo.) But there's a glass case bursting with more than 20 varieties that co-owner Massimo Taurisano says have been selling at a pace of about 500 sandwiches a day. That's a lotta panini for South Penn Square!
February 21, 2008
Q: I'm planning to make Brie en Croute for a party next month. I remember that 30-plus years ago, this was a very popular dish at parties! Can you please send me a recipe using a whole wheel of Brie? Thank you for your time. - Kim P. A: You know what's scary? I could have been the cook at one of those parties 30 years ago! It's not that Brie en Croute is back in - it was never really out and seems as popular as ever. And why not? Although there are many variations for baked Brie, they all combine a delicious, flaky crust with a creamy, melted, oozing cheese.
November 11, 2007 |
In their final months at the William Penn Inn, where they worked to save for their big debut, it must have been a challenge for Joe and Amy McAtee to imagine the flight of modern fancy that would become Honey. The William Penn, in Gwynedd, is as classic as it gets - an enormous 1714 inn where the service is stodgy black-tie and the culinary high points (veal Oscar and snapper soup) are fossils from the Prime Rib-a-zoic era. The McAtees are grateful to the William Penn for the work, and respectful of its tradition.
January 7, 2005 |
The holidays are over, the decorations have been taken down, and it's a brand-new year. You are no doubt ready for a little rest and relaxation. While it hasn't been a freezing winter so far, that doesn't mean you shouldn't be looking for a place to get in out of the cold. The frigid temps are just around the corner, so now is a great time to scout out a new watering hole. These pubs could be homey extensions of your living room - the bartenders are expecting their regulars, the fireplaces are burning bright, and the kitchens are brimming with comfort foods.
April 4, 2004 |
Chances are, if a restaurant is described as an old landmark and has "country inn" in its name, you've entered prime-rib and baked-potato country. It's the kind of place where the clientele doesn't look for any culinary adventures, nor does the menu force the issue. Enter the Waterwheel Restaurant & Country Inn, a comfortable, low-key kind of place housed in a Bucks County grist mill that dates to 1714. Thanks to the careful management of its new owners, Kenny Hicklin and his wife, Mickey, the place is a classic example of how an old institution can spring to life after a long, languorous interval.