Whet your appetite for elegant dining in and around Philadelphia, choice wines, special restaurant events, homemade recipes, soft pretzels, cheesesteaks … and more!
This week we’ve got food news about soul food in the Reading Terminal Market, and a coffee shop with a pedigree in center city.
Hadas Kuznits reports on a chef competition featuring kosher cooking, a New Jersey farm that’s making fresh cheeses in Reading Terminal Market, and a new Philadelphia food truck featuring waffles!
Hadas Kuznits reports on a new farm stand featuring fresh lamb opening in Reading Terminal Market, a new Conshohocken restaurant, and a way to learn everything you’d want to know about oysters.
This week Hadas reports on a coffee shop entrepreneur, cooking demonstrations at the Comcast Center, and a special Mexican dinner to celebrate the new year.
Hadas gets some tips on selecting champagne for New Year’s Eve, visits a woman who makes a fine Italian liquor, and talks with a chef on the eve of his latest restaurant opening.
This week on “What’s Cooking,” Hadas covers a new lounge in Old City and previews a couple of food-related holiday fundraisers.
Hadas Kuznits covers a seafood restaurant on South Street, a Christmas celebration at a Reading Terminal Market shop and an Italian feast in South Philadelphia.
It’s holiday time, so Hadas explores a gingerbread house workshop, a bakery making “ugly holiday sweater cookies,” and the Gersham Y’s tenth annual Latkepalooza!
This week, “What’s Cooking” gets you ready for the holidays with an upscale wine and spirits store on South Street, holiday shopping hints, and an elegant holiday tea at an elegant center city locale.
Hadas Kuznits covers a bottle shop in Fishtown, a cocktail bar at the Piazza, and offers a cure for a Turkey hangover.
Hadas Kuznits covers a new gastro pub in center city, a restaurant celebrating high-end Italian truffles, and a West Philly bar marking Black Friday with dark beers.
Kosher food in Merion, sausage at the Reading Terminal Market, and beer at the National Constitution Center are all on Hadas’ menu this week.
This week, Hadas reports on a new alternative to ice cream on South Street, a Montco restaurant observing “Day of the Dead” all month long, and an easier way to park your car while dining along East Passyunk Avenue.
A new barbecue joint in Fishtown, a veggie-vs.-meat steak sandwich cook-off, and an event delving into the Academy of Natural Science’s 18 million specimens are all on Hadas’ menu this week.
Hadas Kuznits covers a King of Prussia restaurant with a strong South Philadelphia heritage, and two new cookbooks with strong Philadelphia ties.