PW's Tim McGinnis named Erawan Thai Cuisine one of six places in Philly to get pad thai. We go into Erawan's kitchen to watch the preparations!
PW's Adam Erace says Mike Stollenwerk’s grammatically awkward restaurant is bigger and better than the original. We went behind the scenes to prepare a delicious meal.
Bocca's chef Chris D'Ambro takes us into his kitchen to prepare a light cod with marinated cherry tomatoes on the side. And he does it for under $15.
The toasted biscuits, kisses of honey, and fruity hop bitterness of Cultivator may just help bring them back in style
It’s like an expensive designer Crunch, except the milk chocolate’s crispy notes come from tiny bacon pieces and sweet maple, tinged with smoked sea salt.
Proud finger-lickers, rejoice! Chef Jamie Wolf's delicious drummettes are first confited, then coated in a spice-tanged sauce made from Amarena cherries.
Spit-roasted swordfish was kissed by the breath of the wood grill that’s used to very good effect here. The key was treating it as a meat as opposed to as a sea-borne creature, which resulted in a fish on the beefier end of the spectrum, and all the better for it.