If only they'd called it "Monday Tuesday Wednesday" or something, anything, besides "Friday Saturday Sunday," Chad and Hanna Williams might not still be hearing the steady cries for chicken Dijon and cream of mushroom soup. After 42 years steeped in the nostalgia of Philly's restaurant renaissance, those retro comforts came to symbolize dinner at 21st and Rittenhouse Streets.
Like many pro chefs, Joe Cicala cherishes returning to his childhood home for Thanksgiving. Just not for the reason one might expect.
The critic insists, "My Weber charcoal grill makes the best darn turkey in the world." And here is why.
The big turkey day is almost here. Right now, I’m sure you’re thinking about getting ready for your Thanksgiving meal.
My Philadelphia childhood straddled two unlikely culinary traditions: the fertile fields of Lancaster County and Boston's briny North Shore.
Maybe not so odd, after all. Both championed fresh, local ingredients that were unpretentiously prepared. Our food looked exactly like what it was, and it was delicious...
In V For Veg, all kinds of meatless substitutes for the grand feast.
When Bob Platzer was a kid growing up in Jersey, he'd go to work with his Dad, who ran a warehouse. On the way home, they'd stop at the local taproom. Something about the atmosphere grabbed Platzer, long before he hit drinking age - something that would lead Platzer, now 66, to run a business that brings...
The news has been full of stories about harassment on the job - mostly high profile cases with truly egregious behavior. But the ordinary unpleasantness many people face at work - rudeness, yelling, pressure - also takes its toll. Restaurants are notorious for that; but it doesn't have to be that way...
The owner of the Brown Street Pub pleaded guilty in July.
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.
Chef Nicholas Elmi put a rendition of a classic French dish on the menu at his new restaurant.
A new generation of chefs have begun making their own versions of the Pennsylvania Dutch staple: duck, fish, even vegan.
Leftover turkey and stuffing can be turned into Tex-Mex brunch meals, open-faced sandwiches - even a Japanese snack with miso.