Photo courtesy of V Street by Emily Kovach We have many culinary treasures to take pride in, but one of the greatest is the fact that no vegan, vegetarian or health conscious diner will go hungry on our watch. But, to echo omnivorous local food enthusiasts who are reminding the world that Philly is about more
MorePhoto courtesy of Barbuzzo by Emily Kovach A few bites of a well-composed, balanced, exciting dessert is how all dinners should end.Sadly, lots of restaurants phone in an obligatory dessert menu with a smattering of mundane items that make it all too easy to say, “No, really, I shouldn’t.” We want desserts whose siren song
MorePhoto by Crystal Yan Ice Cream Dreams by Emily Kovach A scoop of ice cream perched atop a cone: Is there a better symbol of summer? Though ice cream trucks incessantly circle the block hawking pre-wrapped pops, we suggest holding out for the good stuff. High quality dairy, seasonal fruits and inventive combos from local
MorePhoto by Marika Mirren Adults Only by Emily Kovach IPAs, fine wines and stiff craft cocktails are all well and good, but when it’s time to have some grown-up fun that doesn’t take itself too seriously, a 21-plus beverage that doubles as dessert is the way to go. If You Like Piña Coladas Frozen Piña
MorePhoto by Marika Mirren Carb Games by Emily Kovach A tender crumb, a flaky layer, a caramelized crust—baked goods possess so many ways to enthrall us. Sinking our teeth into something crafted from sugar, butter and flour is pure pleasure, and the list of where to find gorgeous carbohydrates in Philly goes on and on.
MoreIndulging Without Dairy by Emily Kovach Think you need butter, cream and eggs to create rich, satisfying desserts? Think again. Philly’s new school of vegan chefs, bakers and artisans prove that a little ingenuity goes a long way when it comes to handmade goodies. Drink Up Thai Iced TeaDottie’s Donuts Dottie’s is well-loved for their
MorePeach Bliss by Anna Herman Gorge though you may, there are only so many peaches and cherries you can eat this summer, and some fruits are just better when they aren’t fresh: I’ve rarely had an apricot on the East Coast that was worth eating when I bought it. But sweet and tart jam made
MoreA Fresh Take on Fruit Salad by Peggy Paul Casella Welcome to the sweetest time of the year, when bins of fragrant, bowling-ball-size melons crowd farmers market stalls and grocery store displays. Though you may think they belong to the botanical family their name suggests, watermelons come from a completely different genus—Citrullus—and are actually classified
MorePhoto by Kate McCann by Alex Jones These businesses double as kitchen and dining room: They provide a clean, certified and inspected space for food entrepreneurs at the production side of the supply chain, and then serve up a delicious final product to excited eaters in a beautiful space. City KitchenLocation: Center CityYear founded: 2014
Moreby Alex Jones Kitchen shares give food entrepreneurs access to low-cost, commercial-scale equipment at a location with flexible hours. So whether you want to be a private chef, a caterer or a producer of a commercial product, these kitchens will help you get a food business going. They can even assist with marketing, networking and
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