6DOP will cover a broad range of topics related to food and cooking - recipes, entertaining and dinner parties, cookbooks, restaurants, and food science. 6DOP will be yummy, satisfying, unapologetically biased and opinionated, and damn tasty. Thursday, January 29, 2015. A valentine to Reading Terminal Market. The jewel we have in Philadelphia. Appreciating the treasures we have. From The Philadelphia Daily News.

Friday, May 15, 2015. Cards on a tray, offering them to everyone like hor.

Tuesday, February 22, 2011. But, the sauce was good.

All Our Fingers in the Pie. For the love of food. Steamed Asparagus with Lemon Garlic Gremolata. Today is the last post for our Cooking Light Supper Club. It has been rewarding to share and work. Now for ideas using lemons, here we go. Val at More Than Burnt Toast has found a wonderful recipe called Pasta with Asparagus, Lemon and Prosciutto. Shelby at Whistlestop Cafe has Lemon Sole with Lemon Caper Sauce. Steamed Asparagus with Lemon-Garlic Gremolata.

A travel and lifestyle publication. Wednesday, November 24, 2010. Not to mention Barbados is the only. Co-owner and executive chef .

The humble adventures of a self trained cook and a self proclaimed foodie. Now what? May I offer a suggestion? 2 tablespoons finely diced red onion. 1 teaspoon fresh lemon juice. Salt and Pepper to taste. Drain, rinse the eggs with cold water, and peel.

At The Table In My Sunroom. Sunday, January 23, 2011. There is something about sunsets that always makes me melancholy. Dylan Thomas whispers in my ears. Do not go gentle into that good night,. Old age should rave and burn at the close of day;. Rage, rage against the dying of the light. Sunday, January 16, 2011. Thursday, January 13, 2011. The aforementioned, well loved, but declared nearly dead pet has made an astounding recovery.

At the intersection of sports and real life . Friday, December 26, 2014. With swiss chard and potato.

Our restaurant group was founded on traditional Italian principles; the notion that food is best left to its simple beauty, that the dining experience should be shared with loved ones, and that we can leave the world in a better place than how we came into it.