Loving the vibe of historic Philadelphia but more on that later. After recording the Chef’s Table on NPR, I mentioned to the host that I was headed to Jim’s for a real Philly Cheesesteak to which she strongly admonished me to reconsider. Hers is a mission to recrown Philly with another sandwich, her favorite, a “roast pork fully loaded” from DiNic’s at the Reading Market. So sure was she of herself, that I almost abandoned Jim’s. But, instead we decided to get one of each and try for ourselves. I can see her point, the quality of the pork was good–perhaps the buns a little better BUT flavor for flavor there is no comparison. Jim’s just absolutely rocked. I was only bummed that I had to share. Ours was customized with Provolone cheese, Whiz, Fried Onions and hot peppers. She tried to flip Thomas Keller too but he’d have no part of it. I’m with TK on this one.
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Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie. -
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
November 27, 2013 at 8:52 pm
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