Cooking - Page 5

#203 April 2026/Cooking/Culture/Current Issue/Food

Brooklyn native carries on Jewish baking traditions, sharing babka and other delicacies with a Philadelphia audience

As the oldest of nine children, Shevy Sputz was her mother’s kitchen assistant in their Brooklyn household. Sputz’s mother, a talented cook and baker, wisely gave her daughter responsibility for making desserts. Decades later, that early family apprenticeship and an heirloom recipe led to the formation of Sputz’s burgeoning Fairmount-based business, Shevy’s Babka Paradise. Although

April 4, 2026

2 mins read

#014 May 2010/Cooking/Food

Recipe: Daisy Organic Soft-Wheat Bread

5 1/2 cups Daisy White Pastry Flour
3/4 tsp. salt
1/4 tsp. dried yeast
12 oz. water

April 8, 2010

1 min read

#014 May 2010/Cooking/Food/GridPhilly

Buy Local: Young Garlic

Garlic is one of nature’s most wondrous miracles. I have never had a dish that I deemed “too garlicky”—I like it spicy (raw), sweet (roasted; I go through whole heads at a time) and anywhere in between. When most Americans picture garlic, they see the mature bulbs—taut little bundles of awesome, each individual clove gift-wrapped

April 8, 2010

1 min read

#014 May 2010/Cooking/Food/Guides

Recipes: Spears of Joy

Asparagus signals the arrival of springby Marisa McClellan, foodinjars.com
Each spring, I celebrate the arrival of local asparagus. Those fat, green-verging-on-purple stalks mean that the season of verdant abundance has arrived. I binge on the stuff—much like my beloved grandmother Bunny did before me—buying armloads of asparagus, slightly fearful that it will disappear before I’ve had

April 8, 2010

3 mins read

#013 April 2010/Cooking/Food/Guides

Food: Rhub Awakening

Come spring, we local eaters are deeply hungry for regionally-grown produce beyond cold-loving Brussels sprouts and storage apples, potatoes and onions. Sadly, with a stinging chill remaining in the air, summer berries, stone fruit and corn (oh corn!) are still a long way away. Happily, there’s one plant that starts appearing earlier than all the

March 10, 2010

2 mins read

#013 April 2010/Cooking/Food

Food: Seasonal Produce

LEEKS
Having grown up in a leek-less household, I find them endlessly intriguing—in no small part due to their resemblance to obese scallions. But leeks are so much more than portly onions; they have an amazing rich, mellow flavor and a dynamic range of textures, depending on how they’re cooked.
A member of the Alliaceae family, which

March 10, 2010

1 min read

#013 April 2010/Cooking/Food

Food: Gussied-Up Tabbouleh

[ serves 8 ]
When I first became a vegetarian, tabbouleh was one of the few dishes in my culinary repertoire. I recently updated this Middle Eastern staple—beloved for its pairing of fresh vibrant herbs with sweet, chewy bulgur. I’ve added a bit of lemon zest to brighten the flavor, and instead of soaking the bulgur

March 10, 2010

1 min read

#012 March 2010/Circular Economy/Cooking/Farming/Food/Green Building/Recycling

From the Editor: Philly to Farm

"There are so many opportunities. We wish we were 20 years younger,” Paul Crivellaro mused, sitting across the kitchen table from his wife Ember in their Berks County home. It was a cold, gray December day and the Crivellaros had invited me in for coffee and cookies after a short meet-and-greet with their herd of

February 20, 2010

2 mins read

#012 March 2010/Cooking/Culture/Farming/Food

Review: Bringing It To The Table

Wendell Berry understands technology’s lure to farmers. In 1950, when he was 16, his father bought a tractor, and suddenly he found he was impatient with his mules. But what does a tireless machine do to a farmer’s relationship to the land? Land becomes something to overcome—a perspective shared by a traveler on an interstate

February 20, 2010

1 min read

#012 March 2010/Cooking/Food

Review: Food Rules: An Eaters Manual

Food Rules is basically the CliffsNotes version of Michael Pollan’s last two books—The Omnivore’s Dilemma and In Defense of Food. But that’s not a diss: This little collection of tips and food facts offers plenty of practical, distilled information. Even for committed Pollan-ites, it’s a quick, breezy refresher, and a nice motivation for re-commitment to

February 20, 2010

1 min read

#012 March 2010/Cooking/Food/Guides

How To: Make Your Own Tomato Sauce

Liberating yourself from processed and prepackaged food often starts with the small stuff. For me, salad dressing was a game changer. Once I realized how simple it was to make, and started reading the labels on commercial brands (Canola oil as the number one ingredient? Water as number two?!), I could never go back.

February 20, 2010

2 mins read

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