Thursday, December 18, 2014 Kislev 26, 5775

Merguez-lentil soup is just the ticket for a wintry weekend

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In the world of food, it is an exciting time to be living in Philadelphia. Between mutiple James Beard Award winners and a locally-based Iron Chef, it's safe to say that we’ve long outgrown our "cheesesteak" status.

So, it’s fitting that our recent accomplishments be documented in a bound cookbook: Philadelphia Chef’s Table: Extraordinary Recipes from the City of Brotherly Love by April White.

White describes what's happening in our city today as a "restaurant renaissance." 

"One...

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My number one cold rememdy is chicken soup, or what I like to call "Jewish penicillin." It doesn't matter where you find it as long as it is fresh.

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