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 It’s all about fruits and rums and over-the-top beverages this season. more
I knew I hadn’t planned well by the second day of “vacation.” more
For all those fans of McNally’s Tavern, this is a very happy food column I’m writing this week. more
So I looked around my kitchen this week and thought: where did all this stuff come from? more
Fourth of July is shaping up to be an actual holiday this year, with parades ready to roll, fireworks scheduled once again and backyard barbecues in full effect. But this year has been no ordinary year, and so of course, why would the menus for our backyard shindigs be business as usual? more
This week schools let out, graduations finally came to pass and folks started to walk around without masks. Some people took off for summer vacations; others headed to the local pools. But there was something else I got especially excited about … more
So many food trends exploded on the scene this year, from Instacart to TikTok meals, but there is one food trend experiencing a resurgence in popularity and it seems to be here to stay: the good old gift basket in all its goodie-filled glory. more
The restrictions on indoor dining brought more sidewalk cafés to Chestnut Hill. No one is in a rush to see them go away. more
This week, I was headed through Flourtown to go to Starbucks when I almost had a car wreck on Bethlehem Pike. There it was: SWEETZELS emblazoned big and bold on the glass outside 1501 Bethlehem Pike. more
We’re not only talking about homemade ice cream, we’re talking more specifically about gourmet twists on the old favorite, from ice cream cakes to blinged-out ice cream sandwiches. more
I know grills and smokers may seem like they are a dime a dozen, but with everyone making staycation plans and upping their yard games this summer, I wondered how they had evolved for 2021. more
On May 13, 1984, the dining room doors opened for the first time at Face to Face in Germantown. The idea was simple: much like a soup kitchen, it would offer hot meals for locals, no questions asked. more
I had the funny realization this week that I do not remember what my husband, I and the kids did for Mother’s Day last year. more
The food scene is really heating up this spring in Flourtown, with a flurry of activity among new and existing restaurants and take-out. more
This week, I’d like to make my case for the good old sandwich. more
It began out of necessity. Stores and restaurants closed, the virus was too rampant, so we turned to our home kitchens for every meal. Some of us spent the year learning to cook, or to cook more often, and even to dabble in making bread and pasta with newfound free time. We ran to buy small appliances like juicers and toaster ovens, to make what we couldn’t pull through a drive-through to order. more
A few weeks ago in the food column, I talked about how a month of festivities featuring March Madness, Passover and Easter isn’t an excuse to let our guard down with the COVID-19 virus and start partying in big groups. more
The other night, I made a dish for dinner that everyone loved. A recipe had popped up in my news feed that day for baked feta cheese and tomato pasta. The following day, a friend texted me the same recipe. That same night, my older daughter sent me a proud photo from her college kitchen of the same pasta, in a casserole dish as well. more
In this year of pandemic kitchen experimentation, we’ve made pasta and bread, pickled and canned, but there is another craft that saw a resurgence: homebrewing. What began last year out of … more
After coming full circle back to the month where it all started last year, we can’t let our guard down just yet. more
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