Food Department

Food news, tips and other food-centric dispatches!

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Philadelphia chefs share their recipes for Juneteenth celebrations

Philadelphia-area chefs share their recipes for dishes that can bring people together on Juneteenth and beyond.

From The Inquirer archives: A water ice remix

Water ice is easy to make at home, with just sugar, water and fruit that you have on hand.

Chef Eric Adjepong’s Chermoula | Recipe

Chef Eric Adjepong shares his recipes from Territory Foods which is helping to raise money for Philadelphia health care workers.

Easy chicken recipe uses salsa in your pantry

Marisa McClellan, the Philadelphia author of "Food in Jars" shares her easy recipes for Salsa Braised Chicken and Quick Pickled Radishes.

Traditional recipes are comfort for this year’s complicated Passover

We have compiled some recipes – including vegan and gluten-free – for people who will be preparing Passover dinner.

Arde in Wayne opens for lunch

Menu consists of wood-fired Neapolitan pizzas, charcuterie and cheese plates from its mozzeria bar, salads, pastas, and hot pressed sandwiches served on microbatched breads.

Order a cider at Whip Tavern, save open space

You just might not want to say the cider's name aloud in polite company.

Drinks inspired by best-picture nominees

Three cocktails served this weekend at Del Frisco's in Center City have been inspired by best-picture nominees.

Eggscellent brunch pairing at Bank & Bourbon

Because one egg is never un oeuf.

Insiders talk about starting a food business

Launchology, a series of three panels on Feb. 23, will help people who hope to open a food business.