by Stowaway Magazine | Jul 1, 2014 | Culture, Eats, Summer 2014
There’s something about fondue that keeps people coming back for more. Maybe it’s the fondue forks (endless entertainment), or the ability to mix and match your favorite foods (apples and cheese, anyone?), or simply the chance to gather around a pot with a group of...
by Stowaway Magazine | Jul 1, 2014 | Culture, Eats, Four Corners, Summer 2014
It may surprise you to learn that eggplant is not what it seems: this native Indian plant is actually a fruit! Eggplant has had many uses throughout history; for example, women in ancient China created a dye out of eggplant skins to polish their teeth to a shiny gray....
by Stowaway Magazine | Apr 1, 2014 | Culture, Eats, Spring 2014
Basil is not only one of the oldest herbs in the world but also one of the most romantic. In Italy, it is traditionally a sign of love: when a woman is ready to accept a suitor, she places a pot of basil on the balcony, signifying her intentions. In Thailand, many...
by Stowaway Magazine | Apr 1, 2014 | Culture, Eats, Spring 2014
Walking into the restaurant, guests are immediately greeted with a whiff of onion, garlic, and cayenne pepper. Their ears fill with Louis Armstrong’s scatting. Dimly lit lamps tinted with vibrant colors hang low over the café-style seating. Guests might as well be in...
by Stowaway Magazine | Apr 1, 2014 | Culture, Eats, Recent Articles, Spring 2014
Cheesesteaks exist as an edible symbol of the working class, a paragon of democratic virtues all stuffed inside an authentic Amoroso roll. Nothing makes a Philadelphian madder than a misrepresentation of the cheesesteak. So how can an avid hoagie-consuming tourist...
by Stowaway Magazine | Jan 16, 2014 | Culture, Eats, Winter 2014
Rich, savory smells of slow-cooking meats waft to meet your nose at the restaurant’s door. The smell seems as foreign as the waving golden cat that keeps guard from atop the front counter. Rows of tanks filled with live fish and crawling lobsters decorate the...
