July 22, 2016 |
Philadelphia's Chinatown has long been a destination for certain things: implausibly cheap fruits and vegetables, an endless supply of beckoning-cat statues, and banquets of spicy delicacies spinning on tabletop lazy susans. But, fortune cookies aside, it was not really where you'd go for dessert. In the last year or so, that's changed. At least eight new dessert spots have opened (or will soon) within the few blocks framed by Ninth and 11th Streets, Filbert to Vine, bringing whole genres of sweets you didn't know you were craving.
March 9, 2016
Adapted from a recent online discussion. Question: When finished with his dinner at home, my husband will immediately have dessert. Regardless of whether others are done eating. This has never bothered me until now. Our 2-year-old will stop eating and say he is all done in an attempt to get some sweets. I don't mind his having the sweets, but I'd prefer it be after he finishes his main meal. I also can't stand the whining and sometimes tears when I say no. (I'm seven-plus months pregnant with our second, so my "just put up with it" limit is very low.)
January 29, 2016
Sweet new slice of Chinatown The matcha mousse cake from À La Mousse is not your typical Chinatown dessert. Baker and owner Anna Chen, wife of Jack Chen, who owns Sakura-Mandarin next door, took over Audabon in the fall to bake Western-style desserts with an Asian twist. For this elegant, layered mousse cake, she uses the powdered green tea known as matcha to give the creamy filling its leafy green color. The minimal use of sugar in the dessert allows for the distinctive tea flavor of the matcha to shine through on the finish.
November 24, 2015 |
Walmart is doing the math and by all indications the square root of pie is the correct answer. Sweet potato pie , that is. Thanks to Philly's own songbird Patti LaBelle and one of her biggest fans, the retail giant is nearly sold out of the popular holiday dessert, which bears her name. The Walmart in Cheltenham even posted multiple signs at its entrance telling shoppers the pies were sold out. A sinfully delicious frenzy has been created by way of nutmeg, butter, sugar and a hilarious viral Internet video.
July 3, 2015 |
In these days of flag-related controversy, one thing's for sure: Old Glory, born in Philly, flying from poles and gates and kids' streamer-covered bikes from Old City to Sea Isle City, DelCo to the Poconos, is one banner we can all get behind. And if the Stars and Stripes are made of sugar and butter and other good stuff? All the better. Gus Isgro, of 111-year-old Isgro Pasticceria , at 10th and Christian streets, has been baking flag cakes since before the Bicentennial. His longtime favorite version is vanilla layer with strawberries or raspberries and white whipped cream or buttercream stripes, and a square of summer blueberries with whipped cream/buttercream stars.
November 21, 2014 |
My Philadelphia childhood straddled two unlikely culinary traditions: the fertile fields of Lancaster County and Boston's briny North Shore. Maybe not so odd, after all. Both championed fresh, local ingredients that were unpretentiously prepared. Our food looked exactly like what it was, and it was delicious. Why ruin it with fancy stuff, even on holidays? From Mom's roots in Ephrata, Pa., came Cope's dried corn, crunchy coleslaw with hard-boiled eggs and cream, and - oh man, the desserts!
September 26, 2014 |
Q: I recently met the perfect guy - or so I thought. One night he invited me over for a home-cooked dinner, which was very nice. For dessert he served brownies. We ate the whole pan. We were drinking wine and I started getting all giggly. I wound up staying the night and, yes, we were intimate. It was the first time. Today he told me had a confession to make. The brownies were laced with marijuana. I was shocked. I've never smoked pot before and I feel taken advantage of. Mia: You have every right to be mad. He gave you an illegal drug without your knowledge.
May 9, 2014 |
Among the many things I thank my mother for was her sense of resourcefulness. Her Scots-Irish heritage taught her never to waste anything, so when it came to food preparation, this meant taking advantage of whatever grew wild outside. In summer, she'd strip clean the blackberry bushes that grew along the driveway of our Connecticut house. In the fall, we'd climb the gnarly apple and pear trees in our back yard to shake a bounty loose. But in spring, it was all about rhubarb. Every May, my sisters and I would wait for those sprouts of magenta to push up from winter's carpet of brown leaves and pine needles in the woods behind our house.
October 11, 2013 |
Usually vegetables and desserts are opposed in an either/or kind of way - as in eat the former or you won't get the latter. These days, however, pastry chefs are digging deep for inspiration and whipping up dishes that are definitively both. Take Peter Scarola at R2L, who has manipulated fennel, endive, parsnip, and squash to do his sweet bidding. "Vegetables can make dessert a bit lighter but also more adventuresome," he says. "Used in the right way, they can also be a nice alternative to what we think of as classic recipes and create a surprise element.
August 22, 2013 |
I SCREAM, you scream, Kyle Flood screams for ice cream. The Rutgers football coach recently ended practice by yelling for his players to line up and face him. "If we're going to do that drill, we're going to do it right," he bellowed through a megaphone. "Or . . . we're going to get ICE CREAM!!" With that, a Good Humor truck pulled alongside the field and the players showed just how fast they can sprint. In seconds, a large throng had surrounded the vehicle, shouting out orders.