July 28, 2016 |
In a contest between the Philly cheesesteak and New York cheesecake, which comes out on top as the big cheese? In the NY/PA Food Fight, a competition that matched five classic Philadelphia foods with five New York City counterparts Tuesday, Philadelphia just barely came out on top. For many, it was a welcome and lighthearted respite from the drama and party turmoil of the first days of the Democratic National Convention. The event starred U.S. Reps. Brendan Boyle (D., Pa.) and Carolyn Maloney (D., N.Y.)
September 14, 2015 |
Fixed income? I had no idea what those words really meant until we retired and were there. Like many baby boomers, we've taken our share of financial hits. We've also made a few "great decisions at the time" that have come back to bite us in our fixed incomes. Neither of us got the 30-year handshake, which would have given us the financial freedom to play in Europe like many of our friends. We play anyway. The other day, we went on a European road trip . . . in Bucks County and New Jersey.
August 15, 2015 |
The Cheesecake Factory's design sensibility, like its menu, is founded on the belief that too much is never enough. In contrast, the architects at Bohlin Cywinski Jackson operate on the presumption that you're usually better off with less. That thinking has informed their coolly minimalist designs for the Apple stores, most notably their wispy glass cube in Manhattan. But development often makes for strange bedfellows, and so BCJ was hired by Midwood Investment to design a new Walnut Street building that could contain the restaurant's particular brand of excess.
June 22, 2015 |
Can a beloved cheesecake baked in New York for six decades be just as skillfully prepared in . . . New Jersey? Junior's - New York City's third generation of famed Brooklyn cheesecake bakers - has moved its main baking operations to Burlington City. The company's new location at the foot of the Burlington-Bristol Bridge housed Mother's Kitchen, which produced cheesecakes for Rich's Products Corp. About a year ago, Mother's went south for a new facility in Texas. Junior's owner Alan Rosen needed a larger bakery than the one in Queens, which produced for all the Junior's restaurants and retail.
September 28, 2014 |
Breaking a bad habit and replacing it with a new, healthier one isn't easy. Ask any habitual dieter, smoker, or prospective exerciser. One reason habits are so hard to change is "they are behaviors that get triggered by a particular situation that doesn't require you to think about them," says Russell Poldrack, a psychology professor at Stanford University who has studied habits and decision-making. "They can also be things that you keep on doing - even if you no longer get the results you used to. " Because of their automatic nature, habits are generally difficult for people to change through willpower alone.
April 1, 2014 |
It's not the most gastronomically appealing pairing of topics: eel and cheesecake. But fortunately for Barry Kratchman, he has an expertise in both. That has given his Classic Cake wholesale bakery, with 55 employees in North Philadelphia, its first export opportunity. Two weeks ago, 15,150 cheesecakes made at Classic's factory on Sedgley Avenue near Juniata Park set sail from the Port of New York on a container ship bound for South Korea. "Koreans revere Philadelphia cheesecake," said Kratchman, president since acquiring the 30-year-old Classic Cake in 2006.
March 9, 2013 |
What kind of building do you get when you cross the über-cool, urban minimalism of the Apple stores with the indulgent, diet-busting excess of the Cheesecake Factory restaurants? Would you believe an architectural confection that is as visually sublime as it is intellectually rich? I'll admit that when I first heard that the popular suburban temple of caloric overload was touching down at 15th and Walnut Streets, the news didn't exactly stoke my appetite for good design. I imagined a generic box, done up in flat, lifeless stucco the color of American cheese, elbowing its way onto a corner that has been occupied for the better part of a century by three ordinary, but charming, commercial buildings.
August 30, 2012 |
I love cheesecake in any form, but this year I am most in love with a cheesecake with a surprise: Nectarine and Black Pepper Cheesecake. Ricotta brings a lightness that is unmatched to the classic New York cheesecake. I add mascarpone and American cream cheese to help balance the ricotta and achieve an ideal creamy texture. Near Modena, in Emilia-Romagna, nectarines are often served with black pepper and balsamic vinegar, a combination so deceptively perfect and balanced that it seemed a logical step to mix that combination with delicious ricotta and cream cheese.
May 19, 2011 |
MONTREAL - In what is tantamount to someone coming forward with information about where Jimmy Hoffa's body is located, seemingly ageless boxing champion Bernard "The Executioner" Hopkins made a startling admission to the Daily News recently: He cheats. With cheesecake. The man who brags - truthfully, he insists - that he hasn't consumed a doughnut or a slice of pizza in 20 years sheepishly confirmed that his iron will and legendary discipline bend just enough for him to occasionally indulge his only guilty pleasure.
June 7, 2010 |
BROAD STREET Bully bellied up to a burger-and-beer last night at South Philly Bar & Grill, Passyunk near 9th, and eyeballed Game 5 with fellow Prongered-up Flyers fanatics: FLYER CHEESECAKE: Phil "Lipper" Giangiordano, 34, from 9th and Tasker, was not discouraged by the Flyers' dismal first period. He believes that eating a slice of South Philly Bar & Grill cheesecake during each game has brought the Flyers this far. "When Game 3 went into overtime, I realized I'd forgotten to order my cheesecake," he said.