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By Brian Freedman
Philabeverage: Veggie Pairings
Springtime produce is finally hitting farmstand shelves, which means that, after the long, dark days of roasted root vegetables and little else, the time has come to indulge in the classic vegetables of the season: artichokes, asparagus, cardoons, fava beans and more.
By Nicole Finkbiner
Forking Stupid: Nicole tries Thai at Old City's Fire & Ice
Well, friends, I’ve made an important realization: My palate is actually far more cultured than my past columns would suggest. You see, even though Italian and Mexican are about as ethnic as I’ll get in my own kitchen, I have eaten fare from many corners of the globe—Indian, Ethiopian, Moroccan, Japanese, Jamaican. More surprising: I’ve liked all of them. I know, right? I’m just as shocked as you.
Honey's Sit 'n Eat Is Sweet Enough For Two
The food on South Street shares the same DNA as the NoLibs original, the same menu of comforting, fairly priced classics and riffs. The potato latkes remain addictive. Eggs, as always, are done impeccably, from the simple to the baroque.
By Nicole Finkbiner
Forking Stupid: Nicole Gives Veggies a Chance at Farm and Fisherman
While my aversion to vegetables isn’t nearly as strong as it was six months ago, developing more than just a mild appreciation for them remains an uphill battle.
MORE...
- FOOD: Now's Your Chance to Experience Great Food-and-Drink Combinations
- FOOD: Philabeverage: Tis the Season for Exciting Pairing Dinners
- FOOD: FORKING STUPID > Forking Stupid: A Few of Nicole's Favorite Things at La Calaca Feliz
- FOOD: REVIEWS > Saigon Cuisine Joins University City Scene, But Has Some Fine-Tuning to Do
- FOOD: PHILABEVERAGE > Philabeverage: Crabbie’s Ginger Beer at Growler's
- FOOD: FORKING STUPID > Forking Stupid: Nicole Digs Into Ground Meat at Mt. Airy’s Goat Hollow
- FOOD: Don’t Pass Over These Restaurants’ Seasonal Jewish Hybrids
- FOOD: Spring Guide: Cooking with Flowers? Oh, Yes!
- FOOD: Philabeverage: Firestone Walker Beer to Debut at Monk's Cafe
- FOOD: 30-Second Reviews: New Jimi Hendrix, Rhye, "Hurly Burly" and More
- FOOD: Han Dynasty’s Revamped Monthly Dinner is a Bold, Hot Adventure
- FOOD: Philabeverage: Sbraga's Cynar Manhattan
- FOOD: Forking Stupid: A Trip to Ippolito's Has Nicole Singing “Salmon-Chanted Evening”
- FOOD: REVIEWS > The White Dog Cafe’s Classic Cuisine is Freshened Up by New Chef Eyhab Hatab
- FOOD: Forking Stupid: Nicole Finally Gets Some Damn Ice Cream
- FOOD: Delightfully Divine Kosher Cuisine is on Display at Citron and Rose
- FOOD: The Brunch at Hawthornes is Worth Waiting For
- FOOD: FOOD COVER STORY > The 10 Most Romantic Meals in Philadelphia
- FOOD: Chef David Ansill and Bar Ferdinand are the Perfect Pairing
- FOOD: Forking Stupid: Nicole Tries to Cook the Meals Philly’s Fine Chefs Have Taught Her
- FOOD: REVIEWS > The Dishes at Kilimandjaro Rarely Fall Short of Utterly Delicious
- FOOD: FOOD FEATURES > Forking Stupid: The Trolley Car Diner's Diverse Menu Pushes Nicole Out of Her Culinary Comfort Zone
- FOOD: Craft & Claw’s Beer-and-Seafood Concept is a Welcome Addition to the Old City Landscape
- FOOD: Philly Restaurants Serve Up Fancypants Hot Chocolate this Season
- FOOD: FOOD FEATURES > Forking Stupid: Nicole Learns How to Make El Rey’s Chilaquiles
FROM THE DRINK PAGE...
Magic Hat #9: PW's 50-Beer Countdown to Philly Beer Week, Day 37
By Eric San JuanFans see it for what it is: a refreshing, easy drinking beer that seems ready made for a summer day. It’s brewed with apricots — or rather, apricot extract — but not so much that it’s embarrassingly fruity.
FOOD > REVIEWS
Personal Touches Take The Dishes at Baan Thai to a Whole New Level
By Brian FreedmanAttention to the minute differences in flavor and texture are what lift many of the dishes here above the fray. Samantha Marsh, who owned two Thai restaurants before Baan Thai (one in Bangkok and another in California), takes the food she serves personally
FOOD > REVIEWS
The Much-Anticipated Will, in East Passyunk, Joins the Top Echelon of BYOBs in Philly
By Brian FreedmanSmart move, because Will, the much-anticipated East Passyunk BYOB by the extraordinarily talented Chef Christopher Kearse, is as deserving of thoughtful drinking as any restaurant in town. To quote a restaurant-business friend of mine, “That Chris can cook!”
FOOD > REVIEWS
Forking Stupid: Sweet Freedom Bakery helps Nicole with Her Holiday Sugar Cravings
By Nicole FinkbinerAs a first-time customer, I was naturally a teeny bit skeptical whether their treats could stack up to the traditional dairy-based desserts I love so dearly. This worry was squelched the second I got a whiff of the bakery’s heavenly cake-in-the-oven aroma.
