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.
Posts with tag pea soup
Chinese New Year and Egg Toppings - The Philly Inquirer in 60 Seconds
The Boston Globe in 60 seconds: Tartiflette and Two Kinds of Pea Soup
- Two different ways to make pea soup.
- Mmmm...cinnamon rolls.
- O Ya was named the best new restaurant in the country by Frank Bruni of The New York Times.
- Behind the scenes of the Mayflower Brewing Company.
- Restaurant reviews: Whatta Wing and Sixty2 on Wharf.
- Are you a Starbucks Democrat?
- This week's recipes: Lemon Curd, Chocolate, Pistachio, and Pecan Muffins, and Tartiflette.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
