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NEWS
May 17, 2012 | By J.M. Hirsch, ASSOCIATED PRESS
Here is a weeknight-friendly version of this classic vegetarian Egyptian street food. Koshary Makes 8 servings 1 1/2 cups basmati rice 2 tablespoons olive oil, divided 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon each: cayenne pepper, ground dry ginger 28-ounce can diced tomatoes 1 large yellow onion, thinly sliced 12 ounces elbow or ditalini pasta 15-ounce can...
FOOD
December 20, 2007
After so many disappointing takeoffs on Philly's beloved soft pretzels - chocolate, sweet, stuffed, etc. - we're happy to report that someone finally got it right. James Barrett's blend of sourdough and whole wheat with fennel seed and anise flavors gives Metropolitan's savory soft pretzels the take-me-home, serve-to-guests quality our favorite street food never quite achieved. Scoop of the year A 7-inch handle lets you dip easily into those slim coffee bags. No more plastic scoops buried in beans.
ENTERTAINMENT
October 28, 2010 | By LARI ROBLING, For the Daily News
Everyone I know who visits southern India comes back with a taste for the region's street food called dosa. It's a paper-thin crepe filled with a spicy potato filling. Barring a trip into Manhattan, Philadelphia dosa lovers were left to their dosa memories. No longer so. Nirav Mehta and partner Baldev Singh (who owns two northern Indian restaurants outside the city) took the concept and created Philadelphia Chutney Company. The first location just opened off Rittenhouse Square, and more of these healthy, inexpensive fast-food operations are planned for some university locations.
FOOD
July 7, 2011
Here is an excerpt from Craig LaBan's online chat:       Reader: Do you know where I can get a good okonomiyaki here in the city? C.L.: Four places come to mind for this hearty homestyle Japanese seafood crepe that gets streaked with multi-colored sauces (sweet dark Bulldog; spicy mayo) and shaved bonito flakes: the lunch counter at Midori Mart, the charming Japanese grocery in Narberth; Oh Yoko!, the personable sushi bar on Route 70 in Cherry Hill (where they make their own soy)
NEWS
January 3, 2014
SO, a Trinidadian auto specialist and a Guyanese-Muslim business strategist walk into a combination restaurant, grocery and carpet-installation center in Delco . . . That sounds like the setup to the most convoluted crack in comedic history, but it's not a joke - it's the seed that sprouted Bad Habit, a distinctive Caribbean restaurant in diverse Upper Darby. Exploring the cuisine of the islands through American-influenced street food and a halal-friendly approach, owners Sheldon Crosbie and Zahid Khan are addressing a void many don't even realize demands filling.
FOOD
January 26, 2012 | By Dianna Marder, Inquirer Staff Writer
Sandy Taylor's friends rave about her sticky buns. "They tell me they're so good you should sell these," says Taylor, 60, a retired lab technician who lives in West Philadelphia. She spent 10 years perfecting the recipe, using her mother's instructions for the dough. "You should sell these," Taylor hears again and again. And she would, too, if she could find a way to do it legally.
NEWS
October 17, 2014
AFTER A YEAR of anticipation among vegans, drinkers and serious foodies, V Street, the vegan bar from Rich Landau and Kate Jacoby, is set to open Saturday. And yes, the wait has been worth it. Located a few yards from Rittenhouse Square at 126 S. 19th St., the cozy, quirky space reflects the offbeat creativity that Landau and Jacoby seem to bring to every venture, but especially this one, which focuses on street food from cultures around the world, some twisted and tweaked, all unapologetically vegan.
ENTERTAINMENT
August 23, 2009 | By Rick Nichols, Inquirer Columnist
After dispensing with a few last-minute provisioning questions - where to source the "sky-facing peppers" that heat up Hong Kong's street food; how to get a customized slip tucked into the fortune cookies - the restaurant called Kong opened with a bang last week, strings of firecrackers dancing on the sidewalk on Second Street at Fairmount Avenue. It is said to be an interpretation of the dai pai dongs , open-air food stalls once ubiquitous (now few and far between) on the crowded outdoor shopping streets of Hong Kong.
NEWS
July 4, 2014 | By Claudia Vargas and Mike Newall, Inquirer Staff Writers
Who regularly inspects food-truck propane tanks like the one that blew up Tuesday in Philadelphia's Feltonville section, injuring 10 people? Apparently, no one does. City health inspectors go over the trucks' food preparation areas in detail. State officials make sure the trucks are roadworthy. Federal inspectors scrutinize bigger propane tanks. But officials at city, state, and federal safety agencies said regular inspection of propane tanks like the one that exploded Tuesday was not their responsibility.
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