Pumpkins are everywhere right now and they are some good eating. Don't dismiss your big jack 'o lantern gourds, they can be used as serving vessels for soup. - Breaking down the available varieties of pumpkin. The rule of thumb is that the more orange the flesh is, the better it is for you.
- This week in the Market Basket, you've got the Norpro apple peeler-corer-slicer, Bailey's with a hint of coffee and ghostly cookie cutters.
- Rick Nichols ponders Philly's happy abundance of cozy bistros.
- A helpful round-up of cookbooks perfect for the experimental amateur cook.
- This week the Rush Hour Gourmet has us cooking Wine-Poached Sole.
- Philly residents looking for a classic Tex-Mex burrito should search no further than El Fuego.
- A sushi restaurant has landed on East Passyunk Ave.
The Philly Inquirer in 60 seconds: Pumpkins and a cookbook round-up
by Marisa McClellan, Posted Oct 30th 2008 @ 8:01PM
Filed Under: In Sixty Seconds
Tags: in 60 seconds, In60Seconds, market basket, MarketBasket, philadelphia inquirer, PhiladelphiaInquirer, pumpkins, rush hour gourmet, RushHourGourmet
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10-31-2008 @1:09PM Barry said... Bennigan's gets an "!"? Really?
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