• Wine of the Month

    Wine of the Month

    January 2011

    As we settle in to winter, it's a time to enjoy a fine wine and a delicious meal. I have a couple…
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  • Wine of the Month

    Since it's a time of the year when people often give wine as a gift, or bring it as a contribution to…
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  • Simmering Success

    Simmering Success

    Lizbeth Lane’s sauces streamline tasty dishes

    Confession of The Hunt editor: I hate to cook. I have a few tried-and-true recipes that I am grudgingly willing to make…
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  • Holiday Baking

    Holiday Baking

    Tips and techniques for stress-free holiday baking

    A wonderful woman came up with the idea of fresh-baked brioche on Christmas morning. Let's call this woman Wendy. Wendy was prepared;…
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  • Piccolina Toscana Opens

    Piccolina Toscana Opens

    Trolley Square restaurant gets fresh look

    Restaurateur Chef Dan Butler just can't leave well enough alone. He's re-invented his upscale Italian restaurant, Toscana, several times since the launch…
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  • Wine of the Month

    Wine of the Month

    October 2010

    I don't consider myself a wine expert, just a wine lover!  However, the most important aspect of wine for me is how…
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  • Wine of the Month

    September 2010

    This month's featured wine that I have chosen for your enjoyment is Beringer's 2006 "Sbragia Limited Release" Chardonnay. This wine is made…
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  • Hagley Adds New Chef

    Hagley Adds New Chef

    Dan Butler will bring seasonal fare to organic cafe

    A new partnership will provide diners with a delicious experience at Hagley Museum and Library. The museum teamed with Chef Dan Butler…
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  • A Tasteful Tradition

    A Tasteful Tradition

    Put your own spin on a tea time staple

    Versatile, delectable, and fun are just a few words that describe the tea sandwich. It is one of the staples of afternoon…
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  • Barbecue Rising

    Barbecue Rising

    It’s gooey and delicious, and foodies can take it seriously

    For decades, barbecue was something sold out of tumbledown roadside stands lurking on the edges of small Southern towns. The wood smoke…
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  • Caputo’s Kitchen

    Caputo’s Kitchen

    Espuma’s top chef shares secrets on YouTube

    My father used to say that good food makes for a good life. It's true. The subtlest flavor in the proper context…
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  • Chocoluxurious!


    Chocolate is the affordable luxury

    Chocolate is one of the few luxury foods that can be savored either by itself or used as an ingredient in cooking.…
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  • Taking The Spice Route

    Taking The Spice Route

    Chefs search for the right stuff

    While many chefs and home cooks are enjoying the trend toward the simpler life—eating fresh and sourcing locally—they are at the same…
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  • Eating By The Numbers

    Eating By The Numbers

    Twelves Grill & Café

    It's easy to guess what Tim and Kristin Smith's lucky number is. The husband-and-wife team own and operate Twelves Grill & Café…
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  • Cheers


    Christmas cocktails come but once a year

    Like many rural men who came of age during the Great Depression, my father gave up drinking alcohol when he married my…
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  • Fresh Air And Fine Fare

    Fresh Air And Fine Fare

    Savor the scents

    Inhale deeply, dining public: Pennsylvania has finally caught up with neighboring states to enact a law that bans smoking in restaurants. Now…
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  • MMMMain Line

    MMMMain Line

    Want to get rich? Stand at the entrance to the second-floor dining room at Maia Restaurant and Market, smoke-free) and collect a…
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  • Fish On The Flames

    Fish On The Flames

    It doesn’t get better than summer and seafood

    Philip DiFebo, Jr., paints a mouth-watering word picture: A large slab of fresh tuna, skinned and with a skewer through it, over…
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  • Spinoff City

    Spinoff City

    Expansion can be sweet

    The essential question pondered by successful restaurateurs is as much Hamlet as omelet: To expand, or not to expand? Substantial opportunities for…
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