Lenora Dannelke, Author at Lehigh Valley Marketplace - Page 2 of 9's Posts

Cooking 101:  How to Upgrade Cranberry Sauce

Cooking 101: How to Upgrade Cranberry Sauce

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... »

George Paxos: Culinary Entrepreneur Par Excellence

George Paxos: Culinary Entrepreneur Par Excellence

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 ... »

Best I Ever Had: Shrimp Skewer Tacos at Uno Taqueria

Best I Ever Had: Shrimp Skewer Tacos at Uno Taqueria

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... »

Uno Taqueria

Uno Taqueria

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... »

Cooking 101: How to Fry an Egg

Cooking 101: How to Fry an Egg

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... »

Best I Ever Had: Pineapple Poke Bowl

Best I Ever Had: Pineapple Poke Bowl

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... »

Matt-Hat Jerky: Hats Off To A Teen Entrepreneur

Matt-Hat Jerky: Hats Off To A Teen Entrepreneur

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... »

Aladdin Restaurant

Aladdin Restaurant

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... »

Roasted  Duck  Lasagna from Local Mama Catering

Roasted Duck Lasagna from Local Mama Catering

In the midst of a busy and heavily-booked summer, a long-standing client of Local Mama Catering approached chef/owner Beth Anna Raynock about catering a birthday dinner for her husband – and 40 guests. Although the Bethlehem-based company was engaged for a large, full-service event on the Saturday requested, Raynock was determined to find a way to accommodate loyal custome... »

Zest

Zest

A new Sunday Brunch presents sweet-to-savory selections highlighting Executive Chef Justin Cogan’s expertise in infusing global flavors into progressive New American cuisine. Dishes range from waffles and bennies to salads and burgers. At dinner, exemplar entrées arrive in energized style – such as juicy pan-roasted duck breast from Joe Jurgielewicz & Son enlivened wit... »

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