Washington Post restaurant critic Tom Sietsema continues his tour of America's dining capitals in the City of Brotherly Love.

PHILADELPHIA, PENNSYLVANIA - A pork sandwich just made on the grill at John's Roast Pork in Philadelphia, Pennsylvania, on Friday, July 10th, 2015. (Photo by Melina Mara/The Washington Post)

CHAT LEFTOVERS | Conflicting claims leave a reader confused about the additive’s pluses and minuses.

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FOOD CALENDAR | Washington area events for the week, and beyond.

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Food critic Tom Sietsema visited his fifth city in a 10-month-long project to eat, drink and shop his way through the nation's best food cities. Here's where he went in Philadelphia.

  • Tom Sietsema and Emily Chow
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  • 20 hours ago
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Highlights

The search for America’s best food cities: Philadelphia

Washington Post restaurant critic Tom Sietsema continues his tour of America's dining capitals in the City of Brotherly Love.

Farmers markets in the Washington area

Pick a day, and find a location near you.

Recipe Finder

What’s for dinner? Plan meals, try new foods and explore cuisines with our database of tested recipes.

Whim Pop started as a farmers market vendor and now has its first storefront.

The next time you hear someone say it, you can tell them it simply isn't true.

Washington Post restaurant critic Tom Sietsema continues his tour of America's dining capitals in the City of Brotherly Love.

The city offers a variety of treats, from humble to grand.

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Vegetables are the focus at Philadelphia's Vedge, a high-end, vegan restaurant in Center City. Daily prep can include slicing rutabagas, folding empanadas and smoking carrots over a wood-burning grill.

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Philadelphia may forever be linked with the cheesesteak, but the true signature hoagie of the city is the roast pork sandwich. Slow roasted pork is shaved thin and topped with sharp provolone and broccoli rabe, though some argue the bitter green vegetable is best left off altogether.

  • 1 day ago
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Sweet, salty, sour, bitter, umami, FAT.

With a little extra fussing, but not too much, you’ll have a luscious, flavor-packed dish perfect for the season.

  • Emily Horton
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  • 2 days ago
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WEEKNIGHT VEGETARIAN | If you're vegetarian and also avoiding processed foods, why not make your own "chorizo"?

UNEARTHED | There is no one principle that can reliably guide all our decisions. Trade-offs abound.

  • Tamar Haspel
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  • 2 days ago
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FIRST BITE | Chef Alex Garcia combines Cuban, American and other flavors, but not always logically.

Get a rare taste of a standout ale in Old Town Alexandria.

  • — Fritz Hahn
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  • 3 days ago
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WINE | The good ones find that diners’ habits offer clues for selecting appropriate wines.

PICKS | Travel to Greece, Spain, Portugal and France via this week’s selections.

EVERYDAY DORIE | Wipe out the pan; add mustard to the mix; use as many cooked add-ins as eggs.

WEEKEND KITCHEN | The best accompaniment for summer’s finest starts with a blender.

Deadline for entering our ninth annual Top Tomato contest is Sunday, Aug. 2.

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Plan dinner, try new foods or explore cuisines with Recipe Finder, a database of recipes tested by The Washington Post.
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