little sweet cafe on bond st. between state st. and atlantic has delicious made to order sweet and savory crepes as well as a great tea selection. bijan's a few store fronts down has tasty cocktails that are buy one get one free during happy hour (5-7?).
thanks so much DOLeary!
thanks everyone! so helpful!
sweet peas in salted butter.
red cabbage slaw.
vodka sauce!
my mom's dark chocolate cake with buttercream frosting.
corned beef special.
thanks so much!
thank goodness for this question. i hadn't the foggiest idea how the broiler on my gas stove even worked. or the stove for that matter...
ick. not my favorite...
for some reason every time i have this at someone's house or at a restaurant, it tastes like burnt garlic. even when the garlic is just crispy. it drives me crazy because i want to like it so badly!
i'm from philadelphia and we had friends who lived in the same apartment building as the goldenbergs. they always had a giant bowl of the mini peanut chews sitting out. needless to say i ate a lot of them. it was also one of the ten cents candies that they sold in the gift shop at my hebrew school in the 90s. i would usually get 2 mini peanut chews, a single serving twizzler, and 2 israeli bazooka gum pieces for 50 cents. the gift shop closed around the time that the peanut chew brand was purchased by just born. for a while i made an unfortunate association between the redesigned peanut chew and the loss of hebrew school candy distractions.
glad for the re-re-design.
broth and stock! it's just so much tastier made fresh.
oh man mayo is the best.
a lot of ragging on the philadelphia tomato pie!
@BKMatt i'm not sure where in philadelphia you lived, because i've been here for 21 years and have eaten a fair share of this exact type of pizza
i've also ordered "tomato pies" in several other states and usually am not served what i have come to think of and have seen referred to as the philadelphia style tomato pie. it's unique. and as a previous commenter pointed out, see that style in other parts of the country does not invalidate that it might be a philadelphia style. there's a town in canada that uses the term hoagie. that doesn't mean philadelphia has no claim to the word.
heath is great in things, namely dq blizzards, ice cream, cookies, things like that. but "raw"? skor wins. never had daim though, i always go for the lingonberry stuff at ikea.
thanks so much all! i had a feeling there were a few vassar grads around serious eats!
streit's all the way. pink box.
the horseradish hummus is fantastic!
going on a family trip to vienna, prague, and berlin in a few weeks. always making traveling a bit difficult, keeping semi-kosher in germany, austria, and the czech republic i imagine will be especially difficult. we eat seafood, but no pork or dairy with meat, and we will absolutely eat in non-kosher restaurants. it's really just the pork that is the problem. i would love to get any food and restaurant recommendations!
thanks!
-r
i'm trying to plan a birthday dinner for a friend somewhere downtown. ideally somewhere with a fixed price (under $50?) per head. friends are suggesting momofuko ssam bar, but i can't eat almost any of the dishes on the prix fixe because i don't eat pork. any suggestions???
any suggestions for what to make for an election party?
i just started a new job in the court house area right in chinatown in manhattan. this seems like it would be fantastic, considering the amazing and cheap food in the vicinity. the problem is that i eat i guess what would be called "kosher-style" by some. i don't eat pork (or dairy and meat combined, but that's not really a problem in chinese food). i do, for some unknown but glorious reason, eat seafood. but because of the lack of detailed labeling in many chinatown restaurants and because of the huge amount pork in chinese cuisine, i haven't really been brave enough yet to get any food in chinatown. all that explanation just to ask if anyone could recommend easy lunch dishes or places to eat where i could be sure to avoid the porky menace.
thanks!
vassar graduation rapidly approaches and i've already got reservations at artist's palate for lunch, but i need to find another nice restaurant for dinner. i've got 7 people, most of whom don't eat pork. preferably somewhere within a 20 minute drive of downtown poughkeepsie.
thanks!
any suggestions on the best wing flavors at planet wings? (i don't like buffalo wings, i know, blasphemy)
(mild, medium, hot, suicidal) teriyaki, bbq teriyaki, cajun (medium), gourmet garlic (mild), lemon pepper (mild), jamaican jerk (medium), honey mustard, montero ranch, sweet & tangy, leapin' lizard (hot), classic bbq, smokey mountain bbq, roasted garlic bbq, sweet bbq, honey bbq, hot bbq (hot), parmesan pepper (medium), oriental sesame, sweet & sour, butter garlic, hot gourmet garlic, bourbon bbq, cool ranch, or chipotle bbq
does anyone know where to find an especially good recipe for those delicious lacy and thin almond cookies? i can't seem to find any on the more reputable food sites...
i want to make them for our ludachristmas party!
thanks!
i'm moving in to a college apartment in a week and am packing up some of my parents' old cooking equipment to bring along. my mom has a large aluminum pasta pot with a strainer that she wanted to send up with me. it appears to be just aluminum, nothing anodized or coated (i think). should i have any concerns about using it to cook pasta or soup? any thoughts?
thanks!
i've been going down from philadelphia to avon and cape hatteras on the outer banks for the last decade or so. we mostly end up cooking our own seafood down there but i was wondering if there were any particular obx favorites others could recommend. hatteras clam chowder is always interesting. it's broth based and generally described as looking like dirty dishwater, but it's definitely tasty. any thoughts?
so at my east coast liberal arts school, i am throwing a party for two of my friends on the occasion of their 21st birthdays. as we are girls, we would like to have drinks that are pleasing to our unsophisticated-when-it-comes-to-alcohol palates, but at the same time will not repel what few boys we have at this school. still guessing?
any suggestions? our access to alcohol is limited to the local tiny liquor store, so easy to find ingredients are preferred. also no access to a stove (so no fancy simple syrups and infusions, sadly).
thanks!
i vote someone should write a kosher column for serious eats. meals/dishes with no pork, no mixing of meat and dairy, no shellfish, etc. it wouldn't have to stipulate the use of kosher slaughtered meats or ingredients, but follow the general rules. i think it would be both an interesting experiment and a valuable resource for the porcine challenged.
you should really have a little tab at the top of the website for philadelphia (tucked between the hamburgers and nyc perhaps). there are most certainly enough of it's inhabitants both as members and contributors. it seems the logical next tab!
and it's amazing with amazing restaurants.
so, my boyfriend and i are going on a one day jaunt on friday from our lovely city of philadelphia to pittsburgh (to visit my roommate bound for mendoza!). any suggestions on where we can stop for some tasty lunch on the way?
only stipulations, that it:
-be on route
-not be an entirely pork based establishment (alas, i keep some semblance of kosher)
-not be too expensive for our sad-college-students-with-only-unpaid-internships wallets
-be open on fridays
thanks.
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[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More
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Yawnnn.... right? How can this possibly be any good? I mean, it's just lemons and chicken! Honestly, I never would have attempted this recipe from Craig Claiborne's New York Times Cookbook if I didn't have a whole stack of lemons and a chicken. Plus it looked easy. But it's remarkable how this can have so much flavor from so few ingredients. More
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[Photograph: Blake Royer] I'm always experimenting with new ideas when it comes to tomato-based pasta sauce, a seemingly inexhaustible genre of cooking. When summer is at its peak, I love to make this no-cook marinated sauce, basically a bruschetta topping... More
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. [Photograph from the Flickr photostream of Foodista] Ingredient... More
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[Photograph: Robin Bellinger] Shopping List 14 ounces boxed chopped tomatoes: $2.00 1 cup dried chickpeas: $0.75 2 cups squash (pro-rated): $1.50 1 medium zucchini: $0.60 2 cups whole wheat couscous: $2.00 Pantry items: Ginger, cumin, paprika, turmeric, cayenne, olive oil,... More
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One of the topics that Alice Waters discusses in the first pages of In The Green Kitchen is how to stock a pantry. Any cook worth his or her salt knows that having a few items such as decent olive oil, onions, garlic, and pasta on hand makes putting together delicious last minute meals easy and relatively stress-free. This recipe for Whole-Wheat Spaghetti with Kale comes together in the time it takes for the pasta to cook and with no need to stop off at the market for extra ingredients, providing you have some sort of leafy green on hand. More
Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer. More
ah! i forgot fast and fresh burrito deli! on hoyt in between state and atlantic. delicious.