August 2, 2013
The deal: Open since November, Brown Chicken Brown Cow in Pennsport serves the rich, dense, extra-creamy but not too sweet product of "Uncle Dave," the ice-cream maker at Yardley's Shady Brook Farm. The young, hip guys behind the counter say the most popular flavors are tiramisu, graham cracker, strawberry, Reese's cup and cappuccino chip. Details: 1321 S. 2nd St., open 3 p.m.-8 p.m. Monday-Friday; 9 a.m.-8 p.m. Saturday-Sunday, 215-992-9140, phillybcbc.com . Say it aloud: The shop's name sounds like a randy guitar riff - bow-chica bow-wow.
July 26, 2013
The deal: Lying in the shadow of Camden is Collingswood, a quaint little 'burb that draws on memories of small-town America with a main drag lined with small businesses and restaurants. In 2005, Stink Fisher and his wife, Connie, gave the town the perfect dining spot to match its retro atmosphere: The Pop Shop, a storefront diner with an authentic soda counter pulled from a shuttered Ohio dinette. Details: 729 Haddon Ave., Collingswood, N.J., Open 8 a.m.- 9 p.m. Monday-Thursday; 8 a.m.-10 p.m. Friday; 7:30 a.m.- 10 p.m. Saturday; 7:30 a.m.-8 p.m. Sunday.
July 20, 2013 |
NEW YORK - Don't scream for ice cream. Just pick up your smartphone. Uber, the San Francisco start-up known for letting people order private drivers in sleek black cars using a smartphone app, is offering an ice cream-on-demand service - for one day only - in more than three dozen cities around the world, including Philadelphia, New York, London, Singapore, and Rome. Friday's stunt, an expansion of last year's ice cream promotion, comes in the midst of a sticky heat wave. Last year, people in seven U.S. and Canadian cities could use the Uber app to summon an ice cream truck hired by Uber to their location, provided they purchased a minimum number of treats.
July 19, 2013 |
For a generation, the main spot to answer the scream for local ice cream in Philadelphia was Bassetts at the Reading Terminal Market. Then Italian-chic Capogiro entered the scene with its flavor-forward gelato, followed by Franklin Fountain, with its old-timey soda fountain. But over the last few years, those three big names have seen increasing competition as more small-batch, locally made ice cream appears in neighborhoods around the city. Weckerly's in West Philadelphia, which debuted this year, offers French-style ice cream with a luscious, custardlike quality from the inclusion of egg yolks.
July 12, 2013
The place: La Michoacana, 231 E. State St., Kennett Square, 610-444-2996. The deal: Homemade ice cream in flavors inspired by the Mexican palate, including avocado, corn, cantaloupe, coconut and banana. A small cup (two scoops) costs $2.50. Homemade frozen pops and bolis (push-ups) start at $1.50 and come in even more interesting flavors. Think spicy mango, rompope (eggnog), pico de gallo, cajeta (a thick, sweet, caramelized milk) and tropical fruits like tamarind, guava, passion fruit and nance.
June 28, 2013 |
Indulge your sweet tooth with endless ice cream flavors on Saturday and Sunday at Penn's Landing while supporting a good cause at the 15th annual Super Scooper All-You-Can-Eat Ice Cream Festival. From noon to 6 p.m., under one huge pavilion, taste samples from your favorite ice cream companies including Breyers, Turkey Hill, Häagen-Dazs, Ben & Jerry, Philadelphia Water Ice Company, and more. Proceeds will go to Children's Hospital of Philadelphia to help fight pediatric leukemia. The event is presented by the Joshua Kahan Fund.
June 27, 2013
The dish: The name of this annual event, now in its 15th year, is a mouthful. But so is the unlimited quantity of frozen treats you can consume for just seven dollars - $7! The deal: Go to Penn's Landing, look for the big white tent in the lot next to the Seaport Museum, pay, then line up at one of 20-some tables for scooped-to-order cups of Breyers, Haagen-Dazs, Bassett's, Turkey Hill, Ben & Jerry's and Jack & Jill, plus Philadelphia Water Ice, various frozen sweets on sticks and more.
May 30, 2013
MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower. CREAMED MUSHROOMS ON TOAST 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4 cup chopped fresh parsley, for garnish Heat oil in a large skillet over medium heat.
May 9, 2013
Makes 16 4-inch pancakes, 4-6 servings 1 cup sour cream 3 large eggs, separated 2 tablespoons melted butter 7 tablespoons cake flour 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt Vegetable oil 1. Whisk the sour cream and egg yolks together in a medium mixing bowl. Whisk in the melted butter. Put the flour, sugar, baking soda, and salt into a sieve and sift it into the sour cream mixture. Lightly whisk until just mixed (a few lumps won't hurt anything)
May 9, 2013
Makes 4 servings 4 tablespoons butter, softened 3/4 cup heavy cream 1/2 cup poached chicken or lobster chunks, small peeled raw shrimp, cooked spinach, or a few slices of black truffle Salt and pepper 4 eggs Ground nutmeg Small handful chopped chives, tarragon, parsley, or other tender herbs 1. Preheat the oven to 400 degrees....