Food

The kale Caesar cutlet sandwich at Liberty Kitchen.

Food

This hoagie went so viral over the weekend, the shop ran out of bread

A mainstay of Liberty Kitchen's sandwich offerings blew up over the weekend, thanks to social media.

Food

We dissent: Inquirer writers on the other restaurants that should have been on The 76

The front of house at Middle Child Clubhouse with The 76 neon sign.

Food

Beans and squash make this pasta salad fit for fall

When your family loves summer pasta salad, why not come up with a way to stretch it into autumn?

Recipes

This new diet could help save the planet and your health. Here’s how it works.

If everyone ate the Planetary Health Diet, scientists say it would cut 5% off greenhouse emissions and prevent millions of premature deaths per year from illnesses such as heart disease and diabetes.

Penne With Shrimp, Toasted Garlic, and Arugula. MUST CREDIT: Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Recipes

Want to add more vegetables to your meal? ‘Put a salad on it.’

A pile of greens on top of hot food not only adds colorful freshness to the plate, but it also rounds out the meal the way a side salad would, but with minimal effort and no extra dishes.

Charred Corn and Broccoli Salad. MUST CREDIT: Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Recipes

Charred corn and broccoli salad with miso is a smoky, savory delight

This recipe makes the most of the deep flavor coaxed out of fresh corn and broccoli when they are cooked under (or over) an open flame.

Recipes

Want to add more vegetables to your meal? ‘Put a salad on it.’

A pile of greens on top of hot food not only adds colorful freshness to the plate, but it also rounds out the meal the way a side salad would, but with minimal effort and no extra dishes.

Recipes

Charred corn and broccoli salad with miso is a smoky, savory delight

This recipe makes the most of the deep flavor coaxed out of fresh corn and broccoli when they are cooked under (or over) an open flame.

This hoagie went so viral over the weekend, the shop ran out of bread

We dissent: Inquirer writers on the other restaurants that should have been on The 76

How we picked Philly’s most vital restaurants

The 76: What did we miss?

Welcome to The 76: A letter from the editor

Gay sports bar Tabu has been sold, and it will become ‘more of a restaurant’

Conshohocken Italian Bakery announces that it will close after 51 years

The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years

Umile Trattoria, now open in Haddonfield, is ‘truly not a pizzeria’

This is dedicated to the buns we love | Let’s Eat

Your guide to 10 Halloween boo-zy and spooky events in Philly

A value wine for wine snobs

The sparkling wine that made people want to drink canned wine

Brazilian-Philly fusion, Hawaiian BBQ, and more new foods coming to Lincoln Financial Field

Your guide to 10 Halloween boo-zy and spooky events in Philly

A value wine for wine snobs

The sparkling wine that made people want to drink canned wine

Brazilian-Philly fusion, Hawaiian BBQ, and more new foods coming to Lincoln Financial Field

Beans and squash make this pasta salad fit for fall

This new diet could help save the planet and your health. Here’s how it works.

Want to add more vegetables to your meal? ‘Put a salad on it.’

Charred corn and broccoli salad with miso is a smoky, savory delight

Want to add more vegetables to your meal? ‘Put a salad on it.’

Charred corn and broccoli salad with miso is a smoky, savory delight