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Philadelphia's large immigrant population has contributed to a large mixture of tastes to mingle and develop. Many types of foods have been created in or near Philadelphia or have strong associations with the city. In the 20th century, Philadelphia's foods included cheesesteak, stromboli, hoagie, soft pretzel, water ice, and soda.
Sauerbraten was traditionally made using horse meat, but beef or other cuts of meat are now favored. It is often served with dumplings and red cabbage. Sauerbraten remains very popular throughout Germany. Schnitz un knepp; Scrapple
Philadelphia Pepper Pot: Northeast Philadelphia, Pennsylvania A thick stew of beef tripe, vegetables, pepper and other seasonings. [300] She-crab soup: South Charleston, South Carolina A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry. [301] Sonofabitch stew: West Western United States
The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
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Tony Luke's is an American-based cheesesteak restaurant that was founded in 1992 by Tony Lucidonio and his sons, Tony Luke Jr. and Nicky Lucidonio at its original location at 39 East Oregon Avenue in South Philadelphia.
A meditation app, music, a book or even Netflix. She suggests to periodically check in your kids to make sure a team environment is right for them. If your teenager offers little communication ...
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