Jose Garces made his culinary splash in Philadelphia on the strength of the roast suckling at his Spanish restaurant Amada. Now he has taken the pig on the road to Mercat a la Planxa Chicago. But he’s not alone. Spanish and non-Spanish chefs alike are preparing this sweet, succulent and…
Vegetarians may not think of a seven-course seafood dinner as abstinence, but that is how many Italians around the world celebrate Christmas Eve. The Feast of the Seven Fishes, or cenone in Italian, is a commemoration of the wait for the midnight birth of Jesus. So where’s the abstinence? Since its…
As many out of towners (even from New York!) have found out, Philadelphia, the city where I live, is a great food town. And I’m not just talking cheesesteaks, hoagies and soft pretzels. One of the foremost additions to the restaurant scene in City of Brotherly Love has been Jose…
When I asked Ira Goller, owner of Murray’s Sturgeon in New York, what kind of caviar he would eat if he had the choice, he stopped for a second and said, “You mean, if I’m paying? Then I’d go for sevruga.” Gerald Stein, president of Miami-based Stone Hill, which sells…
With recipes for Mashed Parsnips with Roasted Leeks and Nutmeg Roasted Winter Vegetables with Basil Oil Turnip, Potato and Parsnip Gratin Clay Pot Curried Winter Vegetable Stew Mashed Parsnips with Roasted Leeks and NutmegRoasted Winter Vegetables with Basil OilTurnip, Potato and Parsnip GratinClay Pot Curried Winter Vegetable Stew There was…
Jim Schiltz doesn’t understand why people don’t eat goose more often—-say, 20 to 30 times a year, the way his family does—instead of only at Christmas. Of course, Schiltz raises geese in South Dakota, so you’ll forgive him for being a bit biased. As his wife Marcia says, “Nobody in…