April 8, 2016
David Suro-Piñera has seen regulars at Tequila's who, for 30 years, have ordered the same thing each time they come to his elegant Locust Street restaurant. That explains why the tortilla soup, mole poblano, and cochinita pibil are still among the authentic classics that anchor the menu. But if you graze some of chef Claudio Soto's creative specials, you'll discover Tequila's kitchen has been evolving, too, keeping pace with the contemporary ideas that have appeared in some of Philly's more recent Nuevo Mex entrees.
April 7, 2016 |
In the black-and-white film, father and son hawk fish on a Ninth Street that is no more. Thomas Anastasi, father, dreamer, lover, gambler. A cigarette dangling from his lips, he's tired of the long days hauling, gutting, and selling fish. He's thinking of buying that brand-new 1977 Cadillac, a $14,000 car, how he's earned it, how all his life he had nothing. He's thinking of traveling the world. Salvatore Anastasi. Blond, shaggy-haired, easygoing 18-year-old Salvy. His thoughts are on pretty Carol, of their wedding just days away, of taking over the family business and making his way in the world.
March 28, 2016 |
"Nature is the artist," says Matthew McCann. "All I do is select. " The 42-year-old koi farm manager and breeder is being unduly modest. McCann has decades of experience with the blazingly colorful, boldly patterned mutant carp prized by landscape designers, hobbyists, and the serious enthusiasts who show competitively around the world. "I like that a lot," he says, singling out a two-year-old at Quality Koi Co. Inc.'s Nisei Koi Farm in Carneys Point, Salem County. I see an energetic bunch of pretty fish splashing around in and attempting to leap out of a blue container that's rather like a kiddie pool.
January 15, 2016
Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top. New England Fish Chowder 4 slices bacon 1 large onion, chopped 1 teaspoon minced fresh thyme or 1/4 teaspoon dried 2 8-ounce bottles clam juice 2 cups water 8 ounces cauliflower florets, cut into 1/2-inch pieces 1 celery root (14 ounces)
December 1, 2015 |
A woman dressed in black from top to bottom appeared between a crack in the front door of a Bustleton townhouse. When she heard her husband's name spoken, she placed her hand over her mouth, shuffled backward and sat down on a foyer step, repeating it over and over. "Oh, Grigory. Grigory," Valentina Klokishner said Saturday, tears running beneath dark sunglasses. "Such a sweet, beautiful man. Everyone loved him, but I loved him the most. " Grigory Klokishner, 74, and Alex Osadchy, 66, also of Philadelphia, were among seven men tossed into frigid waters Friday when a large swell capsized their pontoon boat.
November 26, 2015 |
Five weeks into our healthy-cooking classes, the fifth graders from Wiggins Prep Elementary in Camden have made incredible strides. They've mastered the routine of reading recipes, and are peeling, measuring, and chopping ingredients with increasing expertise. And, lo and behold, they have even surprised themselves at how much they've enjoyed the dishes they've prepared. Two girls who swore they hated tomatoes were amazed when they tasted the chicken Parmesan we made with a slice of fresh tomato a few weeks ago. "I liked the tomatoes the most, even though I don't like them," said Jatiana Cotto, 10. We've conquered zucchini, tomatoes, green beans, quesadillas, pasta, salad, and even split pea soup - converting picky eaters all along the way. But this week, I knew we would face our biggest challenge yet: cod. Nobody in the class had tasted fish that wasn't fried.
November 6, 2015 |
Commercial fishermen off the coast of New Jersey will be able to continue to access portions of two artificial reefs, and a new reef is to be constructed for the exclusive use of recreational fishing, under regulations announced Wednesday by the state Department of Environmental Protection. New Jersey has a long-established history of using everything from old trains and buses to parts of old amusement piers from the Atlantic City Boardwalk to build reefs to create habitats for marine species off the coast.
October 2, 2015
Tuna carpaccio is often sliced into a sheet so thin you practically need to scrape it up into bits off the plate. But the secret to such a simple dish can be, aside from choosing the right ingredients, perfecting the tiniest of technique tweaks. At Fiorino, East Fall's charming Italian BYOB hidden up the hill on a bend of Indian Queen Lane, chef-owner Franco Faggi has settled on the milder breed of tuna - a prefrozen sushi-grade yellowfin loin - that sits well with minimalist dressing.
September 11, 2015 |
Here is an excerpt from Craig LaBan's online chat: Reader: I can't get enough of the seafood at Shore Catch. This week they had a beautiful Spanish mackerel. I'm soooo happy with their quality. Craig LaBan: We're lucky to have such good fresh fish at our farmer's markets these days - and Shore Catch goes to both Rittenhouse (Sat.) and Head House on Sundays. I love their Barnegat scallops, too, so sweet. They also have great flounder, tuna, and swordfish. Mackerel is very tempting.