Manayunk’s new BBQ joint pairs great brisket and ham with a fine selection of beer and whiskey.
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The range of meats and vegetables and other dunkables is far too broad to ever be able to experience them all even over the course of several visits, but I do plan on returning often to try to work my way through them.
Borne in an oval-shaped cast-iron trivet and lined up like the winning float in the chicken-pride-day parade, each delicate knob shimmered with a pancetta agrodolce and was studded with dimples of charred flesh.
Rum-soaked plums, burnt sugar, a touch of spicy Belgian-style yeast, but mostly heady black breads and aged cherries.
Octopus, borne upon a pedestal of congee, arrives cocooned in char from the grill after a leisurely poaching in a bath of olive, lemon, sambal and more.
Boiled sliced lamb in chili sauce was infinitely more than that humble description, a stunning mountain of earthy meat joined by petals of sweet onions, thick slices of nutty garlic, and snappy broccoli florets.