AltWeeklies Wire

Get Turned on to Vidalia Onionsnew

Vidalias are adored for their caramel sweetness. What red peppers are to green, what yams are to Russets, what in-season heirlooms are to wintertime Roma tomatoes, so are Vidalias to white onions.
Philadelphia Weekly  |  Mara Zepeda  |  06-16-2008  |  Food+Drink

Vidalia Onion Tart Makes a Great Light Suppernew

Omit bacon for a veggie version. Serves four.
Philadelphia Weekly  |  Mara Zepeda  |  06-16-2008  |  Food+Drink

Recipe: Barbecue Chicken Meltnew

This recipe sass-ifies kids and adults alike. Simple, too. Serves four.
Philadelphia Weekly  |  Staff  |  06-03-2008  |  Food+Drink

Burger Battles: Five Guys vs. Goodburgernew

It's burger time on the west side of Chestnut, with N.Y.C. newcomer Goodburger (imported by Pietro's owners Nick Tsoulos and Peter Pashalis) challenging D.C. chainster Five Guys for the midtown lunch crowd's bovine-in-a-bun loyalties.
Philadelphia Weekly  |  Adam Erace  |  05-27-2008  |  Food+Drink

Sangria Verdenew

Albarino is a grape varietal from the Galician region of Spain. Serves 12.
Philadelphia Weekly  |  Tim McGinnis  |  05-19-2008  |  Food+Drink

Steamed Mussels in Vermouth Saucenew

The anise-tinged aromatics of fennel and tarragon complement these minerally mollusks.
Philadelphia Weekly  |  Tim McGinnis  |  05-12-2008  |  Food+Drink

Reality Bitesnew

When a young chef tries to save teen lives through food, his students prove his toughest critics.
Philadelphia Weekly  |  Tim McGinnis  |  05-05-2008  |  Food+Drink

Chicken Kabobsnew

A summer classic and a real char star for those who crave fire-licked meat. Serves four.
Philadelphia Weekly  |  Tim McGinnis  |  04-28-2008  |  Food+Drink

Recipe: Tri-tip Steak Slicesnew

Slices of medium-rare tri-tip steak are perfect for sandwiches, on top of salads or served with a mound of fresh tomato salsa for a locomotive picnic.
Philadelphia Weekly  |  Staff  |  04-14-2008  |  Food+Drink

Recipe: Raspberry Shrub Cocktailnew

Try out this Colonial classic. Add shrub and your choice of spirit to make a hard lemonade, punch or iced tea. Serves two.
Philadelphia Weekly  |  Mara Zepeda  |  04-07-2008  |  Food+Drink

Recipe: Seitan Dumplingsnew

Rachel Klein's dumplings will help you satisfy even the most dedicated carnivore in your life. Makes a dozen.
Philadelphia Weekly  |  Staff  |  03-31-2008  |  Food+Drink

Recipe: Black Irishnew

If you must put something in your Guinness, do it with class. The caffeine and sugar gives you wings made of rubber.
Philadelphia Weekly  |  Tim McGinnis  |  03-10-2008  |  Food+Drink

Pint and Chicknew

Women make passes at real beer-filled glasses.
Philadelphia Weekly  |  Mara Zepeda  |  03-03-2008  |  Food+Drink

Recipe: Beer Cheese Dipnew

This recipe belongs to Erie Brewing Company, which will be pouring its newest brew, Misery Bay IPA, at this year's Craft Beer Festival.
Philadelphia Weekly  |  Mara Zepeda  |  03-03-2008  |  Food+Drink

Recipe: Pork, Dried Cherry and Pistachio Patenew

This pate has a delightfully nutty texture. Serves 12.
Philadelphia Weekly  |  Tim McGinnis  |  02-25-2008  |  Food+Drink

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