The Dish

The Dish: Pork schnitzel from Pine Street Grill
We're headed to Pine Street Grill, the newest spot from one of Philly's most celebrated culinary couples, to make pork schnitzel.
The Dish: Making croissants from L'Atelier Bakery
The Dish: Arroz con elote cheesy rice bowl from El Merkury
The Dish: Sesame braised tofu from Arrowroot Apothecary & Café
The Dish: Tepache from La Jefa
The Dish: Walking taco from Secondhand Ranch
The Dish: Pimento Cheez from WineDive Rittenhouse
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The Dish: Brown butter poached cod from Ocho Supper Club
The Dish: Fried chicken from Little Water
The Dish: Tex-Mex breakfast tacos from Taco Heart
The Dish: The best burger from Post Haste
The Dish: Fava bean hummus mezze plate from Gloria Sports and Spirits
The Dish: The perfect chicken cutlet with hosts of the Tasties Awards
The Dish: Queso fundido from Cantina on the Go
The Dish: Secrets to cooking venison from Provenance
The Dish: Building the perfect charcuterie board for entertaining
The Dish: Clams Casino from Bomb Bomb Bar
The Dish: Cacio e pepe from Chef Marc Vetri's 'The Pasta Book'
The Dish: A Warm, Buttery Hug from Philly's James Beard Winner
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More Stories
The Dish: Making croissants from L'Atelier Bakery
The Dish: Arroz con elote cheesy rice bowl from El Merkury
The Dish: Sesame braised tofu from Arrowroot Apothecary & Café
The Dish: Tepache from La Jefa
The Dish: Walking taco from Secondhand Ranch
The Dish: Pimento Cheez from WineDive Rittenhouse
The Dish: Brown butter poached cod from Ocho Supper Club
The Dish: Fried chicken from Little Water
The Dish: Tex-Mex breakfast tacos from Taco Heart
The Dish: The best burger from Post Haste
The Dish: Fava bean hummus mezze plate from Gloria Sports and Spirits
The Dish: The perfect chicken cutlet with hosts of the Tasties Awards
The Dish: Queso fundido from Cantina on the Go
The Dish: Secrets to cooking venison from Provenance
The Dish: Building the perfect charcuterie board for entertaining
The Dish: Clams Casino from Bomb Bomb Bar
The Dish: Cacio e pepe from Chef Marc Vetri's 'The Pasta Book'
The Dish: A Warm, Buttery Hug from Philly's James Beard Winner
Show More
Show Fewer