How to Dehydrate Strawberries
Pastry chef William Werner stopped by the SAVEUR test kitchen to show us how to use the oven to make candy-sweet, dehydrated (but still...
Philly Pig Share: Local Chefs Living High on a Single Hog
THEIR intentions shrouded by the cloak of deep night, the drivers hurried up the interstate. The body, sawed into four pieces, sat...
How to Make Homemade Pasta in One Minute
Making fresh pasta from scratch sounds impossible on harried weeknights, when even boiling water for a box of spaghetti can feel like a...
Luke Palladino to Open Steakhouse at Valley Forge Casino
Luke Palladino is moving farther inland with each new restaurant. The chef, who had restaurants in Atlantic City (at various times at the...
A Day in the Life of the Most Important Food Truck in the Country
Ex-cons and maple syrup. These subjects aren't two that you'd ordinarily pair together, but the combination is exactly what fuels Snow...
On the Hunt for the Next American Bocuse D'Or Chef
When chef Philip Tessier went to Lyon, France to attend the 2013 Bocuse d’Or, the world’s premiere cooking competition, most of the food...
How to Make the Best Fried Fish Tacos
An excellent fish taco might be the perfect summer meal: light and refreshing, ready for garnishes, and fit for a crowd. And here at...
SouthGate: A Center City Pub with a Shot of Seoul
The Hwang family, who own Center City's Oh So Good, are going farther up the food chain in a couple of weeks with SouthGate, a...
Matyson is Closed After Nearly 12 Years
Matyson - the much-honored BYOB on 19th Street off Rittenhouse Square - has closed, its former chef, Ben Puchowitz, confirmed. Puchowitz...
7 Killer Mac and Cheese Upgrades for National Macaroni Day
Put on your pasta pants and bring your salted water to a boil—it's National Macaroni Day! These super comforting, indulgent mac and...
