Chinese New Year and Egg Toppings - The Philly Inquirer in 60 Seconds

Philadelphia restaurateur Margaret Kuo prepares for the Chinese New Year and offers some recipes for readers to make at home.
Topping dishes with a poached or fried egg is becoming the hottest restaurant trend out there. Happily, it is an easy trick for home cooks to replicate.
A review of Rachael Ray's Big Orange Book says that while the images aren't appealing, the recipes are homey and tasty.
In Table Talk, the new Center City gastropub Slate opens tomorrow and Meme finally got its liquor license.
Every Saturday morning, the Men's Pea Soup Committee at the American Swedish Historical Museum makes 16 gallons of Swedish pea soup.
Food meets comedy in the new one-man show, Cooking Con Karimi.

Tags: chinese new year, ChineseNewYear, in 60 seconds, In60Seconds, pea soup, PeaSoup, philadelphia inquirer, PhiladelphiaInquirer

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