food

The Willy Wonka who rocked our childhoods has new competition in town. While Antoine Amrani replaced Wonka’s whimsical purple hat with a standard white toque, Amrani’s confections surely earn the coveted golden ticket.
October 28, 2009 at 7:45 pm

The wait is over. Old City’s beloved Little Fish, an establishment famed for its inspired seafood creations served in its sardine tin of a restaurant, has finally opened the doors to its eagerly anticipated Center City sister — aptly named Fish. In keeping with its BYO forbearer, Fish confidently puts food first.
October 28, 2009 at 7:42 pm

The Penn Roll, Pod's famous spicy crunchy tuna uramaki (inside-out roll), rates high among Penn students.
October 21, 2009 at 7:50 pm

Fast, fresh and easy, the new Tampopo sushi restaurant does it all. Located in University City on 44th Street between Spruce and Locust, the restaurant caters to the surrounding student demographic with a no-fuss cafeteria-style setting.
October 21, 2009 at 7:47 pm

1. Don’t buy produce at FroGro. Go to the farmers' markets and buy what’s in season instead. 2.
October 21, 2009 at 7:45 pm

Alanna Kaufman and Alex Small, also known as Two Fat Als, know how to get more bang for their culinary buck.
October 21, 2009 at 7:42 pm

When Kate Carrara ditched her desk job as an attorney to go full-time selling her delicious homemade cupcakes from an old converted mail truck, Buttercream, Philly’s first mobile bakery, was born.
October 8, 2009 at 12:37 am

Organic fanatics no longer have to fret about finding quality produce from nearby markets. Foodies who scour the aisles of FroGro and travel downtown to Whole Foods now have an organic oasis only a few blocks from Beige.
October 8, 2009 at 12:35 am

Fall brings Penn students many of their favorite things: crisp strolls down Locust, lunch on the Perelman Quad steps and the need for a stiff drink come Thursday night.
October 8, 2009 at 12:33 am

Wave your goodbyes to canola and peanut oil, because once you try duck fat, you’ll never go back. Just as everything is a little better with some butter, fried foods taste better when shocked by the “quack quack” sizzle.
September 30, 2009 at 9:28 pm

Ingredients: 3 tablespoons yellow mustard seeds 2 1/2 tablespoons brown mustard seeds 1/4-1/3 cup white wine 1/3 cup white wine vinegar 1 shallot, minced 3/4 teaspoon salt 1/4 teaspoon white pepper Directions: Combine all the above ingredients.
September 30, 2009 at 9:26 pm

Skip the lines and the financial hardship and preheat your oven to 400°. This weekend, Street puts Fresh Grocer’s frozen pizza selection to the test.
September 30, 2009 at 9:11 pm

How many times have you drunkenly stumbled into Allegro late at night or trekked downtown for a huge slice at Lorenzo’s?
September 30, 2009 at 9:04 pm

Hometown: Excelsior, Minnesota Age: I’ve been rollin’ around town for 47 years Characteristics: Exotic red and yellow skin, cream-colored flesh, crisp when bitten into, sweet with subtle tones of tart, juicy Ethnicity: Half Macoun, half Honeygold Most Compatible With: Peanut butter, honey, cinnamon Likes: To get baked — in a pie or a strudel Performance: Ripens evenly, notorious for remaining firm and hard for a long time Availability: I’m in my prime between mid-September and mid-October, so I’m ready for some mouth action right about now.
September 23, 2009 at 11:15 pm

I haven’t eaten a banana in over 16 years, but when a steaming plate of freshly baked banana bread studded with fresh fruit and sprinkled with powdered sugar is set in front of me, I swallow my prejudices, slather a slice with homemade whipped cream, and take a bite.
September 23, 2009 at 11:12 pm

As Penn students, we brag about the accomplishments and accolades of our founding father, Benjamin Franklin.
September 23, 2009 at 11:09 pm

About three years ago, Pinkberry — the LA-based purveyor of tart frozen yogurt — made its move east and subsequently inspired countless imitators.
September 23, 2009 at 11:06 pm

Sunset and sunrise I oft lay there tumescent After nights with you
September 17, 2009 at 2:55 am

Ingredients 1.5 ounces tequila ¾ ounce orange liqueur (triple sec or Cointreau) ¾ ounce fresh lime juice (not bottled) ¾ simple sugar syrup muddled fruit, fruit purée, or fruit nectar (optional) Simple syrup 1 part water 1 part sugar Bring water and sugar to a simmer over medium heat until the sugar is completely dissolved. Directions Mix all ingredients together in a shaker with ice.
September 17, 2009 at 2:53 am

Maybe you went to Distrito once with your parents, or maybe you went for your roommate's birthday. And maybe you loved it, but you don't think about it much now because, hey, $40 dinners add up.
September 17, 2009 at 2:51 am