food

Yield: Approximately 16-18 palmiers Ingredients: k 1 ½ large yellow onions, thinly chopped k 2 tbsp olive oil (or enough to cover the bottom of the skillet) k ½ tsp salt k 2 sprigs fresh thyme or ¼ tsp dried thyme k 1/3 cup beef (or mushroom or vegetable) stock k ¼ cup grated Gruyere cheese k 1 sheet store-bought puff pastry, thawed in the refrigerator Directions Preheat oven to 400 degrees Heat the olive oil in a large skillet (not non-stick) over medium heat.
April 1, 2010 at 4:13 am

Beer is living proof that God loves us and wants us to be happy. Thus spoke our beloved Benjamin Franklin.
March 25, 2010 at 4:15 am

Thoreau restaurant's unassuming facade reflects both its homey atmosphere and hearty cuisine. Local food shines on the menu, with one conspicuous absence: meat.
March 25, 2010 at 4:11 am

Philly restaurants take on this breadless holiday For those who celebrate Passover, the 8 days of matzah and cream cheese can take a toll.
March 25, 2010 at 4:08 am

Consumers connote vegetables and granola bars with health. But, it’s really all about the packaging.
March 18, 2010 at 2:43 am

1.While some sugar allows for a quick energy boost, look for bars low in sugar. High sugar bars will provide a bout of energy followed by hunger shortly after. 2.
March 18, 2010 at 2:42 am

I created this recipe back when I was a high school athlete. Never having been a fan of flavored nutrition or protein bars, I always carried a less convenient snack to practice.
March 18, 2010 at 2:37 am

Getting your Asian noodles straight can be difficult, and menus are often unhelpful. When you don’t know what you’ve ordered, you may spend the meal eyeing your neighbor’s lo mein enviously, pushing around your own undesired plate of thick noodles (or vice versa). We here at Street sympathize, so we’ve put together a basic guide on some of the most popular noodles to help clear things up. Wheat Noodles Mein (Chinese): Generally thin and round, often made with egg.
February 25, 2010 at 1:59 am

Food tatses best when it's fresh, even better when you can watch it be made. Such is the case at Nanzhou Hand Drawn Noodle House, a small restaurant on Race St.
February 25, 2010 at 1:53 am

The “Four Amigos” behind the noodles talk to Street about Disney World, MSG and the perfect $5 pot of Pho. Street: When did the idea for Pho King arise?
February 25, 2010 at 1:47 am

At Penn, weekends are more than just a reprieve from a stressful week of classes, midterms and the like.
February 18, 2010 at 4:21 am

Blackfish BYOB is offering complimentary wine on Fridays, 5 — 6:30 p.m. and after 9 p.m. Tickets for the Brewer’s Plate (Mar.
February 18, 2010 at 4:20 am

Han Dynasty owner Han Chiang likes ranking things. Every item on the menu is ranked on a scale of spiciness that ranges from unremarkable to burn-the-roof-of-your-mouth-off hot.
February 17, 2010 at 12:42 am

You’ve had Chinese food for breakfast before: cold and straight out of the half eaten carton. It’s a pretty desperate move (althoughStreet approved). The real Chinese brunch is called Dim Sum.
February 17, 2010 at 12:31 am

When you walk into Old-City-favorite Cuba Libre, you are immediately struck by the atmosphere.
February 17, 2010 at 12:26 am

Nestled in a quiet, residential street in West Philadelphia, the quaint, corner row house that is home to Marigold Kitchen does little to distinguish itself from the brightly colored homes adjacent to it.
February 17, 2010 at 12:17 am

Looking for the perfect brunch spot can be difficult, especially in West Philadelphia. There are base specifications that local brunch locales regularly fail to meet, but Northern Liberty’s Honey’s Sit ‘n Eat fulfills them all.
February 17, 2010 at 12:12 am

While Jose Garces has made high-class tapas a Philly food staple with Amada, he reinterprets the small plate at Tinto. The ordering format — a number of small dishes to be shared — is the same, but this Basque-influenced restaurant proves that for delicate palates and wine connoisseurs, pintxos are the new tapas. Upon arriving at Tinto, patrons are greeted with rustic-turned-classy decor and mood lighting, making the feel of the restaurant akin to entering a small, underground bar in the Basque country.
February 17, 2010 at 12:07 am

On the corner of 13th and Sansom streets sits a tiny wine bar with a gas-fired brick oven and chalkboard menus on the wall.
February 17, 2010 at 12:04 am

Tucked away somewhere between Old City and Northern Liberties, Radicchio Cafe’s corner location may not catch the attention of the average passerby.
February 17, 2010 at 12:02 am