Anthony Bourdain's death is being felt by all in Philadelphia's culinary community. Local chefs recall his visits to the city, and reflect on his impact.
When Pete Demchur's goats produce extra milk, Shellbark Hollow Farm expands its lineup to a variety of intriguing aged cheeses.
Scallops meet sour Belgian beer, and a perfect match is made.
This 10-day period is always an intense time to explore new flavors and meet some industry luminaries.
A whiskey of integrity that should be tasted in its full, bond-certified glory.
The appearance of soft-shell crabs at Mustard Greens has been a sign of spring in Philadelphia for more than a quarter century.
One of Philadelphia's most dynamic food neighborhoods, it seems to produce at least two or three new restaurants each month, quite often with a different regional specialty previously unseen in the neighborhood.
Pisco is an unaged, pot-stilled grape brandy that is the national drink of Peru.
A lot of love, brine, and bird go into this well-crafted take on a Nashville hot chicken sandwich.
Live chat: Join Craig at 2 p.m. on Tuesdays in the chatroom.
Book: The Philadelphia Inquirer Restaurant Guide
4 Bells: According to Craig, the best restaurants in the Philadelphia area.