FOOD > FOOD FEATURES

By Sheena Lester

Food for thought: How Denny Waxman's way of life could impact yours

The globally renowned macrobiotics expert and author has seven steps to healthy, mindful eating that'll make you—and the planet—a lot healthier.

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Posted Jan. 21, 2015 | Comments: 1

FOOD > FOOD FEATURES

By Nicole Finkbiner

Forking Stupid: The Trolley Car Diner's Diverse Menu Pushes Nicole Out of Her Culinary Comfort Zone

Rather than going with a generic diner staple, he opted to highlight Trolley Car’s selection of less traditional fare. And instead of testing my culinary skills by having me prepare the dish step by step alongside him, Dwight decided to test my gastrointestinal fortitude by feeding me plate after plate of food.


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Posted Jan. 22, 2013 | Comments: 2

FOOD > FOOD FEATURES

By Nicole Finkbiner

Forking Stupid: Nicole Learns How to Make El Rey’s Chilaquiles

I showed up dressed like an official member of the El Rey wait staff in jeans and a flannel shirt—then stepped inside their kitchen, smelled all the seasoned meats and spicy sauces around me, and watched my hopes of blending in fly right out the window.

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Posted Jan. 8, 2013 | Comments: 0

FOOD > FOOD FEATURES

By Nicole Finkbiner

Forking Stupid: Learning to Lunch With Stogie Joe's Kristian Leuzzi

Being the generous Italian that he is, Chef Kristian Leuzzi, owner of both Kris and Stogie Joe’s in South Philly, most certainly wasn’t going to let me leave my personalized cooking lesson, or his restaurant, without a solid lunch in my stomach: a braised veal short-rib sandwich with a side of gnocchi. 


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Posted Dec. 5, 2012 | Comments: 0

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FROM THE DRINK PAGE...

PW's Year of Beer: Brooklyn Black Chocolate Stout
By Eric San Juan

Big, fat dark malts with touches of chocolate throughout, plus plenty of warming booze.

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FOOD > REVIEWS

Chinatown's Hippot Shabu Shabu offers a kaleidoscope of hot pot wonders
By Brian Freedman

The range of meats and vegetables and other dunkables is far too broad to ever be able to experience them all even over the course of several visits, but I do plan on returning often to try to work my way through them.

FOOD > REVIEWS

Spit-roasted octopus and more surprises at Lo Spiedo
By Brian Freedman

Borne in an oval-shaped cast-iron trivet and lined up like the winning float in the chicken-pride-day parade, each delicate knob shimmered with a pancetta agrodolce and was studded with dimples of charred flesh.

FOOD > REVIEWS

Even the most unloved Jewish food is amazing at Abe Fisher
By Brian Freedman

The team here is working with the foods that formed the scaffolding of my youth, that you’ve cooked in some combination or another for practically every Jewish holiday you ever hosted.