Friday, November 21, 2014 Heshvan 28, 5775
By:
Robert Libkind, Inside Magazine feature
Some of Philadelphia's most celebrated chefs have branched out by writing cookbooks. But does success on the plate translate into success on the page?
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No matter your predilection, there is a class to teach you how to make it.
By:
Joseph Kemp, Inside Magazine feature
Whatever your level of expertise or interest, there's a cooking school in the area that has what you're looking for.
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By:
As trendy food trucks become a permanent part of the culinary landscape, Jewish chefs are joining in the mobile food renaissance.
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By:
Petruce et al. puts its 7-foot wood-burning oven to exemplary use throughout its attention-grabbing menu.
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By:
The founder of the Kohelet Foundation dishes on how he's reinventing kosher dining options for local observant Jews.
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