Sponsor Content

4 Philly Chefs Teach You How to Make Award-Worthy Dishes from the Comfort of Your Home

When you’re doing your weekly grocery shopping, you probably pick out the ingredients you need to do your meal prep. Wintertime is the perfect time for a home-cooked meal — and what better way to indulge than cooking from a recipe from one of Philadelphia magazine’s Best of Philly award-winners? Four beloved Philly chefs — Tuan Phung of Bánh Mì and Bottles, Frank Santucci, Sr. and Alicia Santuci Barabuscio of Santucci’s Pizza, Shawn Moore of Towne House in Media — a Best of Philly 2021 winner —  and Keith Bernstein of City Tap House are sharing crowd favorites that you can make right in your kitchen. The secret sauce: each of them is designed to pair perfectly with a Stella Artois — or even features Stella Artois as part of its recipe. As part of our Cooking Live! Series, each chef will guide you through how to make a restaurant-quality home-cooked meal as you fire up the oven, sip from a Stella Artois and chow down.

Banh Xeo 

This dish from Bánh Mì and Bottles will impress any guests you have over for a meal. Watch as chef Tuan Phung shows you how it’s done. 


View this post on Instagram


A post shared by Philadelphia Magazine (@phillymag)


Banh Xeo ready mix (Hương Xưa)

(Or make from scratch with: 2 cups white rice flour, 1 cup corn starch, 1 1/2 teaspoon turmeric powder)

  • 1 cup unsweetened coconut milk 
  • 1 cup Stella Artois 
  • 2 1/3 cup water 
  • 1 pinch of salt 
  • 1 tablespoon vegetable oil 
  • 1 pound pork belly 
  • 1 pound shrimp 
  • ½-1 pound bean sprouts 
  •  1 bundle green onions 
  • 1 large sweet onion 
  • 1 tablespoon chopped shallots 
  • 1 tablespoon chopped garlic 
  • 2 whole red leaf lettuce or romaine heart lettuce 
  • Dried vermicelli (bún) or fine rice vermicelli (Bánh Hỏi)
  • Rice paper
  • Herbs: Thai basil, mint (you can also use Vietnamese spearmint, Vietnamese coriander, and/or Perilla leaves)
  • 1-2 cucumbers (English cucumbers for the extra crunch) 
  • Thai chili peppers 

Recipe for dipping sauce:

  • Fish sauce, sugar, water–1:2:3 ratio (fish sauce: sugar: water)
  • Add chopped garlic and Thai chili peppers
  • Squeeze lime to your liking  

*Dipping sauce is available for purchase at Banh Mi and Bottles!


  1. Make the beer batter/dipping sauce using the ratio listed
  2. Sautée shrimp and pork 
  3. Assemble your Banh Xeo dish

*Follow specific details from video instructions

Signature Square Pie

Sure, you could always order a pizza, but there’s an added sense of pride that comes with making it yourself. And, of course, there are few better combinations than pizza and a Stella Artois. Watch as Frank Santucci, Sr. and Alicia Santucci Barabuscio of Santucci’s Pizza teach you to make a perfect pie.


View this post on Instagram


A post shared by Philadelphia Magazine (@phillymag)


(Pizza kit available for purchase at Santucci’s Italian Market location)

  • Dough
  • Cheese
  • Special secret recipe sauce

Instructions for Santucci’s at-home pizza kit

  1. Set oven shelf to lowest setting
  2. Preheat oven to maximum temperature 
  3. Remove pizza from box
  4. Pour sauce on pizza
  5. Add any toppings if desired
  6. Place pizza in oven on lowest shelf
  7. Allow approximately 20 minutes to cook
  8. Cook to desired taste
  9. Remove pizza, cut and serve!

Linvilla Butternut Squash and Golden Raisin Compote with Goat’s Milk Ricotta Grilled Baguette Crostini

If you’re feeling fancy and want to treat yourself at home, you can’t go wrong with cooking a dish from Towne House, one of Delaware Valley’s best restaurants. At the head of this culinary delight is Shawn Moore, who walks you through how to cook it like he would:


View this post on Instagram


A post shared by Philadelphia Magazine (@phillymag)


  • Linvilla Butternut Squash and Golden Raisin Compote
  • 1 pound dice butternut squash
  • ½ cup golden raisins
  • 2 TBS minced shallots
  • ½ TSP minced garlic
  • 1 TBS kosher salt (non iodized)
  • ¼ cup Stella Artois
  • ¼ cup honey
  • 2 TBS minced fresh Thyme
  • 1 TSP white balsamic vinegar

Goats Milk Ricotta Grilled Baguette Crostini:

  • 1 Quart Fresh Goats Milk
  • 1 TBS lemon juice (or ½ TSP citric acid)
  • ½ TBS kosher salt (non iodized)
  • ½ TSP white pepper
  • 1 TSP white truffle oil



  1. Saute diced butternut squash in a preheated pan with a small amount of cooking oil of your choice and let cook.
  2. After a few minutes add shallots and garlic to the butternut squash and let saute for a few minutes.
  3. Deglaze the pan with white balsamic vinegar and Stella Artois.
  4. Add the salt to pan.
  5. Let sweat until just until translucent.
  6. Add beer to the pan and the raisins, vinegar and honey.
  7. Let simmer for about 5 minutes to cook off the liquid.
  8. Let sit for a few minutes.


  1. Let the pan saute and start the ricotta.
  2. Bring goats milk just up to a simmer in a pot.
  3. Add lemon juice to the milk.
  4. Once it curdles, about half an hour, strain the goat’s milk with a cheesecloth or fine mesh strainer. 


  1. Grill slices of the baguette crostini and lay on a plate.
  2. Spread about 1 TBS of the ricotta mixture on each crostini.
  3. Put about 1 ½ TBS of the compote on top of the ricotta mixture.
  4. Drizzle each crostini with a few drops of white truffle oil and sea salt.


Abigail Mussels

Mussels are a classic dish, but City Tap House in Logan Square put its own spin on a restaurant standard. Watch as chef Keith Bernstein shows you how to add some extra flare to dinnertime. 


View this post on Instagram


A post shared by Philadelphia Magazine (@phillymag)


  • 1 lb. Mussels
  • 1 oz. Shallots
  • 1 oz. Garlic
  • 2 oz. Cherry Tomatoes
  • 2oz. Leeks
  • 4 oz. Stella Artois
  • 1 tsp Salt
  • 6 oz. Butter
  • 1/10 oz. Parsley
  • 1 oz. Cooking Oil
  • Focaccia bread


  1. Place the oil in a 12 inch saute pan and heat
  2. Add the shallots, garlic, cherry tomatoes and leeks
  3. Add the mussels and coat
  4. Deglaze with Stella Artois and cover just long enough for the mussels to open slightly
  5. Add the salt and butter and cover again
  6. Allow the mussels to open completely 
  7. While the mussels are cooking place two slices of focaccia in the oven and allow to toast slightly 
  8. Once the mussels are cooked, place everything in a large entrée bowl
  9. Place the focaccia on the edge of the bowl resting against the mussels