AltWeeklies Wire
Snout to Tail: Breaking it Down Swine-Stylenew
Head: In this salumi-savvy scene, even options as uncommon as culatello and guanciale are everyday parlance. Which is why the la ventricina teramana, hand-crafted at Le Virtu, grabbed our attention.
Philadelphia Weekly |
Adam Erace and Tim McGinnis |
03-15-2010 |
Food+Drink
Have Tequila Blanco? Try Mango Fresconew
Tequila Blanco is not oak-aged like other tequilas, so it doesn't overpower the other flavors in the drink. Makes one 8-ounce cocktail.
Philadelphia Weekly |
Tim McGinnis |
06-30-2008 |
Food+Drink
Sangria Verdenew
Albarino is a grape varietal from the Galician region of Spain. Serves 12.
Philadelphia Weekly |
Tim McGinnis |
05-19-2008 |
Food+Drink
Steamed Mussels in Vermouth Saucenew
The anise-tinged aromatics of fennel and tarragon complement these minerally mollusks.
Philadelphia Weekly |
Tim McGinnis |
05-12-2008 |
Food+Drink
Reality Bitesnew
When a young chef tries to save teen lives through food, his students prove his toughest critics.
Philadelphia Weekly |
Tim McGinnis |
05-05-2008 |
Food+Drink
Chicken Kabobsnew
A summer classic and a real char star for those who crave fire-licked meat. Serves four.
Philadelphia Weekly |
Tim McGinnis |
04-28-2008 |
Food+Drink
Recipe: Black Irishnew
If you must put something in your Guinness, do it with class. The caffeine and sugar gives you wings made of rubber.
Philadelphia Weekly |
Tim McGinnis |
03-10-2008 |
Food+Drink
Recipe: Pork, Dried Cherry and Pistachio Patenew
This pate has a delightfully nutty texture. Serves 12.
Philadelphia Weekly |
Tim McGinnis |
02-25-2008 |
Food+Drink
