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RECIPES
Chinese New Year, marking 2009 as the Year of the Ox, began Sunday and extends until Feb. 9. But Margaret Kuo's banquets will continue through February and and some area restaurants from Chinatown to the Main Line will offer banquet menus well into April.
Recipe prep
Spicy Chinese Riblets

1 cup hoisin sauce

6 tablespoons rice wine or white wine

1/2 cup soy sauce

1 cup sugar

1/2 cup tomato paste

1/4 cup finely minced garlic

2 tablespoons Tabasco

2 pounds pork ribs cut into 1-inch riblets

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Rising star chef David Katz has transformed the charmed corner nook of the former Melograno into a lively showcase for vividly redefined rustic French flavors. A small seasonal menu focused on great ingredients, sharing-sized portions and sharp technique produced memorable takes on standards like roast chicken, pork chops and mussels. With a little more time to smooth service wrinkles and adjust to its newly arrived liquor license, this bistro may be ready to step-up to the next level.
Dinner Monday through Thursday, 5:30-10:30 p.m.; Friday and Saturday, until 11 p.m.; Sunday, 5-9 p.m. Lunch Thursday only, 11:30 a.m.-2:30 p.m. Brunch Sunday, 11 a.m.-2:30 p.m.
2201 Spruce St., Philadelphia, PA
215-735-4900
www.memerestaurant.com
RESTAURANTS & FOOD HEADLINES
Of course, the marjoram-scented pea soup may not precisely replicate the steaming bowls that are still fixtures at eateries all across Stockholm on any given Thursday night.
For nine months, with his own two hands, Laurentiu Muras has been redoing the former Cafe Habana on 21st Street into a gastropub called Slate.
First, a confession: I have never been a big Rachael Ray fan. I have always found her, well, annoying. But I was willing to look at her new Big Orange Book with an open mind. Rachael refers to this book as "BOB," for Big Orange Book, so I will, too.
Craig LaBan: The restaurant's name evokes a homeyness that informs the rustic simplicity of the small menu. But there's also an edginess, too.

The constantly-changing, seasonal fare embodies both spirits, with seemingly straightforward bistro dishes that get a rise from quality ingredients, a modern eye, and sharp techniques that coax maximum flavor from every dish.
The oak barrel has long been prized for its aging powers on wine and whiskey. Now barrel-aging has become trendy in beer-making, too, with craft beer makers from California to Europe giving their brews a taste of oak.
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Just a few miles south of 6755 Agave Azul Court, in suburban Henderson, Nev., there were at last count 6,300 homes in some stage of the foreclosure process. Yet here at the edge of the Strip stands the...