food-for-thought
87 results total, viewing 1 - 20
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
Have you ever seen the calendar in the beginning of “Living” magazine that shows Martha Stewart’s personal “to-do” list for each month? I often look at it in awe – and have a good laugh. more
Try out your own hamantaschen at home this week with one of my favorite recipes from the City Tavern Baking and Dessert Cookbook. more
In a year of unprecedented firsts, it only seems fitting that now we have to figure out what to do for Valentine’s Day. more
Indoor dining is finally underway on the Hill, and restaurants are honing their service, sanitation and seating to make the experience a success this winter. more
This is typically the time of year I start to count the days until spring. Just when I think it can’t get any colder, a polar vortex is here, with plans to stick around for weeks. more
The year 2021 may just be the perfect storm for a restaurant revolution, an experimental food frenzy unlike any we‘ve ever seen. more
This week marks the end of a very long, very dismal year, a year that was nothing we hoped it would be. more
Today is Christmas Eve, and chef Altenor Vaval will wake at dawn to head to the kitchen he runs at 123 Price Street in Germantown, leaving his wife and children for most of the day to cook more than … more
1 | 2 | 3 | 4 | 5 Next »
Currently viewing stories posted within the past 2 years.
For all older stories, please use our advanced search.