Farmers say nonprofit that had stand at Reading Terminal owes them thousands

Fair Food was created to help farmers sell their food to restaurants. Some of those farmers now say the nonprofit owes them thousands.

Chef Nick Elmi shakes up menu pricing at Laurel

The restaurant is now offering two menus — one less expensive, and the other grander.

Chef Nick Elmi shakes up menu pricing at Laurel

The restaurant is now offering two menus — one less expensive, and the other grander.

Are Buddakan and Parc still good? The Starr legacy as tasted through his two biggest hits

Sustained relevance matters. This year's Ultimate Dining guide, which comes out Thursday, Oct. 18, showcases the best Philadelphia Classics alongside the current hits of today's Top 25.

Are Buddakan and Parc still good? The Starr legacy as tasted through his two biggest hits

Sustained relevance matters. This year's Ultimate Dining guide, which comes out Thursday, Oct. 18, showcases the best Philadelphia Classics alongside the current hits of today's Top 25.

Black garlic molasses is big in Japan

The sauce can be drizzled over vegetables, used as a marinade, or in stir-fry dishes.

Black garlic molasses is big in Japan

The sauce can be drizzled over vegetables, used as a marinade, or in stir-fry dishes.
More Stories

Real Food Eatery opens on City Avenue

The opening coincides with a new menu including eight new bowls as well as sweet-potato pancakes on the breakfast menu.

HipCityVeg plans yet another location on Main Line

The vegan fast-casual eatery will add locations not only in Ardmore but also in Villanova.

Bucks County firehouse enjoying fruits of jam company’s labor

For seven years, the Eat This Yum jam company has operated out of the kitchen of a volunteer Bucks County firehouse, and given back 5 percent of its sales.

Is this Philly’s most esoteric cocktail bar? You bet your cachaça it is.

Friday Saturday Sunday's cocktail program is managed by Paul MacDonald, an amateur cocktail historian with strongly held beliefs, such as: "It's my opinion that the ideal number of cocktails to put on a menu is eight."

In new cookbooks from top Philly chefs, journey to Jerusalem or Naples

Two new cookbooks from Michael Solomonov and Marc Vetri aim to coax soulful Israeli dishes and perfect pizzas out of novice chefs.

Golf clubs teeing up more fish and veggies, fewer burgers and wings

Some golf clubs are moving to healthier menus in response to demand from their members.

Catch Mike Solomonov frying falafel with Rachael Ray

He and his business partner also have a book event set for Friday in Center City.

Don’t you dare call Love City Brewing’s flagship IPA ‘New England-style.’ Because, Tom Brady.

At Love City Brewing, the beers are meant to be accessible, including everything from lagers to stouts to (God forgive them) a pumpkin seasonal. The flagship is the Eraserhood — a hazy, juicy "Northeast-style" IPA.

‘I like the fire. I like the speed. I like the sharp knives.’

Life in the restaurant trenches, according to chef's chef Ed Konrad, of Laurel in South Philadelphia.

Shake Shack will partly replace McFadden’s at Citizens Bank Park

The sports bar, which opened in 2004, will close in October.

Bynum brothers take a tip from jazz: Improvisation is the key

The brothers, on the scene since the 1990 opening of Zanzibar Blue, just opened Green Soul, whose menu features dishes inspired by soul food — but healthful.

Great Wine Values: Clover Hill Riesling

For those who like to eat locally farmed foods and drink locally crafted beers, there's every reason to explore locally grown wines, too.
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