Ben Puchowitz, the chef behind Cheu noodle bars and Bing Bing Dim Sum, drew from his childhood to create a Hanukkah dinner with Asian flavors.
Florian Furxhiu has retained the services of Mexican cooks to execute a simple menu of burritos, taco bowls, and rice bowls.
He will sign bottles of Crystal Skull Vodka on Friday.
After 31 years, Maureen Fitzgerald is leaving the Inquirer, but she will still write columns and will work on a cookbook.
With the temperatures down, let's seek warmth in Chinatown in the form of soup. Chinatown's expanding culinary diversity includes not only various regions of China, but Japan, Vietnam, Korea, Malaysia.
The style makes a great holiday gift, in part because it's an intense and unusual red wine well-suited to winter weather.
He is branching out beyond Jason's Toridasu in Ardmore to include an izakaya called Momokawa and additional locations of @Ramen.
Inquirer Food Critic Craig LaBan gives us his picks for the best places to drink with friends this holiday season.
The temporary bar at 116 S. 12th St. - decorated from top to bottom in lights and tchotchkes - is open only from Dec. 8 through Dec. 31
Pitmaster Eric Daelhousen, partnering with Robert Passio of the Reading Terminal Market stall Giunta's Prime, will open a barbecue restaurant and butcher counter in the school's former auto-body shop.
Fishtown's Suraya Market sells Lebanese-inspired pastries, seasonings, and snacks like pita chips.
A taste of Cuba, tacos from L.A., American baking, unfussy home cooking, and new rules for drinking wine. These are some of our picks for best cookbooks this year.
Ryan's Pub and Momokawa debut.