1237 East Passyunk Avenue, Philadelphia, PA

In all my trips to Philadelphia, it seemed lazy that I’d never bothered to stand in line for one of the city’s first and most famous cheese steaks, Pat’s King of Steaks. Situated catty corner to the big rival, Geno’s, I picked Pat’s because they chop their meat, which I assumed would be a consistency I’d prefer over strips. Plus, I wanted to get out for the day while the weather held (because, otherwise, while pregnant I tend to sink into lethargy and naps if I don’t get myself up and at them in the morning) and how fun and low brow decadent is it to hop in the car for a Philly cheese steak in Philly?

The line was as long as I expected, winding through already seated diners and around the small building (it only got longer as the day progressed) but it moved surprisingly quickly. The speed of the food from grill, to bun, to hand has a lot to do with the efficiency. The sandwich is great, with onion and cheez whiz, exactly as it should be. Next time I’d maybe go for double cheese and my only complaint was a couple small bits of fattiness. Still, a classic for sure, and one worth the lines and crowds to sample yourself. Lemonade and fries are also good but not as noteworthy.

Click here for the rest of Pat’s King of Steaks

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Posted on April 25, 2010

from Molto Italiano

Mario Batali doesn’t mess around when it comes to his Ragu Bolognese. Veal, pork, and pancetta? No wonder this hearty meal filled us up so thoroughly. Mike, who was nice enough to prepare this dish for us, substituted parsnips for carrots.

The recipe comes from the Molto Italiano cookbook.

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Posted on December 13, 2009

With several left over smoked Ham's Bacon hot dogs from our Adirondack weekend (Ham's Bacon is a smoke shop that is actually called Oscar's but I like my name for it better) I began searching for recipes for hot dogs.

Of course I quickly found the Chicago Style Dog, a piled up sandwich that I've seen on Shake Shack menus (but after waiting in line, who can resist always buying a hamburger) but I've never tried one myself.

We got a very detailed how to at Hot Dog Chicago Style, a site devoted to the traditional local dish. Sadly, not every ingredient was readily available in town, so To as to not upset any die hard fans of the site who may scoff at the slightest adaptation, I call our creation Chicago Hot Dog New York Style.

We used pepperocini peppers in place of sport peppers and regular relish instead of “bright green relish”?and sesame seed buns instead of poppy. We did find celery salt, though and if I were you I wouldn't skip this vital ingredient, a dash of it brightens the flavors.

Jim tells me this style hot dog began as hobo food.

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Posted on August 3, 2009

News of the wagyu butcher Japan Premium Beef coming to NoHo brought smiles to all the city’s meat loving home-chefs. Thrilled to see the offerings myself, I headed over after work intent on bringing home something special. The space itself is absolutely pristine and the very helpful staff even wears perfectly tailored suits as they walk you through the meat freezers.

I kind of expected to walk out with a much lighter wallet – and believe me, if I’d chosen a tenderloin, I would have – but shockingly, a pound of their juicy marbled ground cost me only five dollars. The butcher recommended I cook the beef with nothing more than salt, pepper, and (his own personal special recipe) a pinch of nutmeg. The resulting burger was fantastic and I will be returning to try other cuts.

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Posted on July 13, 2009

This is the best recipe for meatloaf I have found.

From epicurious

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Posted on December 12, 2005