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By PW Staff
The 10 Most Romantic Meals in Philadelphia
Romance is in the eye of the beholder: One couple’s perfect date is another’s eyeroll-worthy cheese-fest. With that in mind, we offer up an eclectic Valentine’s sampling of what might be...
By PW Readers
Letters to the Editor
At its essence, hot chocolate is ground cacao, mixed with various other ingredients. This is how the Aztecs, Mayans and early Europeans drank it. Modern hot chocolate is pressed cacao
By Brian Freedman
Chef David Ansill and Bar Ferdinand are the Perfect Pairing
Tender duck prosciutto with red-wine-cooked pears tasted of dark spices and game. Oxtail luxuriated in a pearl-onion agrodolce dotted with roasted cloves of garlic and given a Curtis Mayfield sense of soul from Ansill’s magnificent homemade demi-glace.
By Nicole Finkbiner
Forking Stupid: Nicole Tries to Cook the Meals Philly’s Fine Chefs Have Taught Her
I headed into my own kitchen and attempted to recreate two of my favorite dishes from the column thus far: Le Virtu’s pasta con le zucche and El Rey’s chicken enchiladas.
MORE...
- SCREEN: Soderbergh's "Side Effects" May Induce Nausea
- ARTS AND CULTURE: "Resonating Surfaces" Digs Deep by Going Wide
- MUSIC: Bilal is Back, Better—and Badder—Than Before
- ARTS AND CULTURE: Merry Mary: Actress Mary Martello Wows Every Time
- SCREEN: Six Directors Who Prematurely Retired
- ARTS AND CULTURE: 30-Second Reviews: Ducktails, Tegan and Sara, "RuPaul's Drag Race," Alvin Ailey and More
- NEWS AND OPINION: Savage Love
