Baking bread is more about the journey than the destination. The path that’s followed might wind and wander a bit with each loaf, but lessons will be learned along the way. Long-time home bread baker and professional photographer Ryan Hulvat documents his yeasty efforts with the zeal of a proud parent – both when fragrant golden loaves are pulled from the oven and througho... »
Chopfin’s intriguing “Rolls + Bowls” tagline begs exploration. Their fast-casual menu proclaims a sushi burrito heart and poke bowl soul, showcasing fluid culinary styles flowing from Japan and Hawaii to Latin America. While chopped top-grade raw salmon and tuna are traditional options, wide protein selections – organic spicy chicken, shrimp ceviche, crab tempura and more ... »
Whether the centerpiece of a Thanksgiving dinner is roasted turkey or tofurkey – or perhaps both – cranberries remain the essential sidekick to this holiday meal. Since family members cling to certain favorites, chances are good that at least one guest will maintain a strong attachment to straight-from-the-can jellied cranberry sauce (with hallmark indentation rings as the... »
Across a career that spans more than four decades, George Paxos – founder and owner of paxos restaurants – has dispensed gracious hospitality to a wide swath of local residents. His current Lehigh Valley restaurants include blue grillhouse and event center, Melt, Torre, and Top Cut Steakhouse, which cover a broad spectrum of atmospheric styles and enticing cuisines. Most ... »
The only difficult part about scarfing down easy-eating authentic Mexican tacos at Uno Taqueria may be deciding which mouthwatering variety to try. Pork, chicken, fish, vegetarian, and beef versions – including tender beef tongue stew (don’t knock it till you’ve tried it!) – all clamor for attention. However, if your taste buds are set for shrimp, a pair of options includ... »
A conversation between Humberto Chavolla and Marlon Chevez, friends with culinary backgrounds who were reminiscing about genuine Mexican tacos – which are quite different from the “crunchy” Americanized version piled with chopped iceberg lettuce – sparked the idea of partnering to create an authentic taco eatery in the western Allentown suburb of Lower Macungie Township. T... »
Few foods are as simple and satisfying as a flawlessly cooked fried egg. However, the process requires a certain amount of finesse, and this guide should provide the tips needed for the spot-on execution of a breakfast icon – which also plays well with lunch and dinner items. Slide one on top of a cheeseburger, a Caesar salad, a bowl of Texas red chili or a few hundred oth... »
Granted, there are likely no identical bowls for comparison in the Lehigh Valley. That said, this signature dish deserves recognition on its own unique merits. Chopfin, a recent addition to the quick and casual dining scene in Allentown, offers this lead specialty – called The Chopfin – as a tropically-inspired complement to their broad selection of sushi burritos and poke... »
A renaissance in the competitive – and fast growing – world of artisanal, small batch jerky fuels a startling array of flavors at Matt-Hat Jerky in Bethlehem. Launched four years ago by Matthew Kuplack at 11 years of age (his smiling face and eponymous cowboy hat appear on every bag of jerky) already had years of experience crafting this specialty with his dad, a family tr... »
In the forty years since Aladdin first opened on 2nd Street in Allentown, many of the dishes owner and head chef Violette Younes still crafts have been absorbed into popular American culture, from Hummus and Babaganoush to Spinach Pie and hand-rolled Grape Leaves. Less familiar specialties such as Arnabit (deep fried cauliflower) and Shawarma (thin slices of tahini-and-fre... »
