Food

A Light Lunch at Scacciadiavoli

The one where I discover the glories of Italian hospitality. Read on Palate Press.

Whether you call it Gluhwein, Glog, Bisschopswijn or just plain old mulled wine… no matter what, it’s darn delicious.

Olives are widely considered to be a warm-weather fruit. Mediterranean breezes, Côte d’Azur, etc. Although it should be noted that […]

Getting the best out of late summer’s bounty. Read the article on Palate Press.

A few months back I wrote about a local cookie company called Nomoo making dairy-free (no moo, getit?), peanut-free, kosher […]

Smoking stuff is awesome; We’ve already established that. If chocolate can be smoked, why not olive oil? But olive oil […]

[parallax-scroll id=”4440″] As great as it is to taste delicious artisinal chocolate, or a pure, well-made extra virgin olive oil, […]

Though we all can’t ditch our past lives and relocate to Tuscany like Frances Mayes, we can bring back her fantastic olive oil.

[parallax-scroll id=”4409″] In the Philly area, chef Chip Roman is known mostly for his savory exploits, notably pulling off a […]

Is Philadelphia’s next great food export a bagel-English muffin hybrid? Philly Bread thinks so.

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