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Staring in January, Philly restaurant workers will have access to free weekly tests at a shuttered local bar. Cities everywhere should adopt the same playbook. By   Regan Stephens  December 22, 2020   Nicole Marquis got an email from her son’s preschool this fall. One of the students had tested positive for  COVID-19 , so they were offering free tests for the students and teachers through a wellness company called Ivee. Marquis, a Philadelphia-based restaurateur and founder of   Save Philly Restaurants , wondered how she could use the same resource for the city’s restaurant workers. Marquis started the coalition in the spring, right after the pandemic  forced restaurants to shutter . Months later, as colder weather halted outdoor dining and new cases of the virus began soaring, the restaurateur saw there was still no help on the way for restaurants. “We realized the city still doesn't have a plan,” she said. “The only weapon that they're using against the virus is shutting down

  We are in the beginning of the party season and to that end I thought it would be appropriate and helpful to resurrect a popular dish from the days of the British Raj. There is some disagreement of where the dish originated. The most popular of theories is Kedgeree originated with an Indian rice-and-bean or rice-and-lentil dish Khichri from 1340 or earlier. It is believed that the dish was brought to the England by returning British colonials who had enjoyed it in India and introduced it as a breakfast dish. Anglo-Indian cuisine was all the rage in Victorian times. The other thought is that the Malcom Clan invented it 1790, took the recipe to India adapted it with local ingredients where it was embraced by the Indians and indeed the English colonels. In any case it is the perfect dish that can be made in 30 minutes is GREAT for an impromptu late night/early morning get together after the theater or opera. It is a wonderful brunch item or even a hearty supper. Originally when the

  Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts! Ingredients: 2 pounds tomatillos, husked 3 tablespoons canola oil, plus more for tortillas 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and pepper 1 white onion, chopped 6 cloves garlic, smashed 2 pounds Cubanelle peppers, seeded and chopped 2 poblano peppers, seeded and chopped 1 tablespoon cumin 1 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 1 tablespoon lime zest 8 white corn or flour tortillas 1 cup sour cream 4 scallions, sliced Preparation: 1. Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.

  Just in time for Halloween.... To Make Chocolate Horns and Tails: Temper your chocolate and cool until it's a suitable piping consistency, you don't want it too thin or thick. Fill a piping bag or parchment cone and pipe the chocolate into the shapes of horns or tails. Tip: You can draw the shapes before hand on a piece of paper then place the paper under the parchment or acetate to trace over. While the chocolate is still a little bit tacky, sprinkle with red edible glitter or brush with lustre dust. Allow to set completely before removing carefully and decorating your cupcakes. If possible, wear cotton gloves to reduce the heat from your hands. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

  We realize many of you do not make your own bread. So, this is a great recipe for those non-bread-makers at home. Olive Garden may have unlimited breadsticks, but with this recipe you'll have a big batch of Bone-Sticks, which is way cooler for Halloween. With some bloody red marinara dipping sauce, it's a haunted snack everyone will love. INGREDIENTS 1 can refrigerated breadsticks (usually contains 12) Olive oil Coarse sea salt DIRECTIONS Preheat oven to 375/190C/Gas 5. Grease two baking sheets. Remove breadsticks from can, unroll and allow to warm to room temperature, six on each sheet. Gently stretch each breadstick to make it longer and skinnier. Using a knife, make a 1 inch cut into each end of breadstick and separate so it looks like a fish tail. Then, roll each piece to the outside and back to the breadstick in a spiral. Repeat with other side and then other end. Once you have repeated this process with each breadstick, brush or spray each with olive oil and sprinkle

  Rebecca Beyer forages through the lenses of folk magic and plant lore. By  Jean Trinh  October 19, 2020 On a cool summer morning a few years ago, I joined a group of strangers and followed Rebecca Beyer, a witch and forager, through a lush green forest in  Asheville, North Carolina . As we traversed the woodland and crossed over creeks, we nibbled on tart wood sorrel leaves, learned to identify violets by their heart-shaped greens, and sliced red-lacquered reishi mushrooms off the sides of tree trunks. We were on a foraging tour in the Southern Appalachians organized by  No Taste Like Home , and Beyer, who’s now 33, was our erudite guide. With ornate tattoos peeking out from under her earth-toned clothing, she explained what edible plants were endemic to the region, and the folklore and history behind them. She also sprinkled in stories about magic spells that have been used with the local flora over the last few centuries. “[Plant] lore has kind of been cut out of foraging because n

1. Wipe down an 8 pound/3.6 kilo pumpkin with a wet paper towel. Evenly slice off the top quarter. 2. Scoop out innards 3. Replace the pumpkin top and bake on a foil-lined pan for about one hour at 375F/190C/Gas 5 4. Once your pumpkin is slightly cooled, remove flesh from the walls only. Leave at least ½ inch/1.25cm for stability. 5. Cube pumpkin flesh. 6. Combine in slow-cooker with 3 cans of low-sodium chicken broth for 4 hours. 7. Add 3 cups/750ml of milk, 1 cup/225g chopped bacon, 2 Tablespoons/30ml sugar, 1.5 Tablespoons/22ml pumpkin pie spice, and 1 teaspoon/5ml each: black pepper, curry powder, and salt. Blend with a hand-mixer. 8. Place pumpkin shell in a casserole dish. Pour in soup. Bake in oven at 375/190C/Gas 5 for 15-20 minutes. 8. Garnish with fresh sbay leaves and roasted pumpkin seeds. *For an even richer flavor, lightly brown pumpkin chunks with olive oil in a skillet before putting them in the crock pot. private chefs and event catering Palm Beach + Boca Raton + Fort

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Co