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.
Leftover turkey and stuffing can be turned into Tex-Mex brunch meals, open-faced sandwiches - even a Japanese snack with miso.
Haitian-born Sylva Senat incorporates tastes of home into Thanksgiving dinner.
Happy hour is about way more than dollar drafts. Now, $20, or even $10, buys a full meal at some of the city's hottest restaurants.
Fledgling chef Damon Roundtree, 18, sliced a roasted red pepper into thin strips, rubbing off the charred skin. That one simple act had so many ramifications - for him, for the city, and for organized labor.
When Patrick Sugrue took over as CEO at Saladworks, he had to put some of the company's sacred cows out to pasture. His method? Very West Coast.
When it comes to the food business, Patrick Sugrue, chief executive, has just about run the table. He's worked at wine, soda, ham and pork producers. Now he's in salads. He talks of changing trends.
The owners of two Reading Terminal businesses - Iovine Brothers Produce and the bar, Molly Malloy, have agreed to pay $660,117 in back wages and damages to 140 present and past workers, the U.S. Labor Department said Tuesday. Instead of paying their workers overtime, the owners paid them cash at straight...