Petit Louis offers Notre Dame menu
Starting April 22, Petit Louis will offer a three-course Notre Dame menu of Parisian classics for both lunch and dinner. The special menu runs...
How Grandma Threw It Down
As a wedding present, my husband and I received a rare and quite interesting book called “Home Management.” Published in 1934 and written by...
Philly Fresh
James Beard Award-winning chef Michael Solomonov is standing in Goldie, a vegan and kosher restaurant in Philadelphia’s Center City, putting into words his food...
Oysters + Beer: Watch and See
A brown-speckled egg may be ruling the internet right now, but an eight-minute video about Maryland oysters and beer are what you need to...
Loving Spoonful
Photos by David Stuck
Tersiguel’s hearty Soupe de Poisson packs a three-part palate punch: It exudes French flavors and culture with every savory spoonful, delivers...
Dinner Is Lit
In the age of instant streaming, the presence of a burning yule log is merely a click away—but no matter how high-def, don’t expect...
Fashion Plates
It’s the most wonderful time of the year for entertaining, and the best news is you don’t need to break the bank to do...
Respect the Fruitcake?
I always wondered who ate that one slice of fruitcake and what was wrong with them.
Having fruitcake around is a tradition of sorts but...
Bread and Butter … And Shrimp
Despite our best efforts to secure the timeless recipe to Amiccis' mouthwatering and much-loved meatballs, the restaurant wouldn’t part with its sacred family secret....
A Serving of Community
In difficult times, when traditional means of diplomacy and communication are ineffective, breaking bread together is still meaningful, said chef Michael Solomonov, a 2017...