The varieties of corn available these days are so sweet they are almost candylike, and they make welcome additions to desserts. Recipes are included for panna cotta, cupcakes, pie and pudding, all using corn as a main ingredient.
Foods specific to Philadelphia, including sweet pepper hash and dried sweet corn known as Cope's Corn, are disappearing. Combinations such as fried catfish and waffles, or oysters and chicken salad, are also increasingly rare.
Restaurants have made great strides in catering to people who can't eat gluten because of celiac disease. In Philadelphia, Lolita and Distrito offer menus that are almost entirely gluten-free, while Osteria and Rouge include some gluten-free options.