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From the Editor: Empowering Food

What brings you to the food issue? Are you trying to find that tiny restaurant for a transcendent dining experience? Is it a recipe you need that will unlock your creativity and wow your friends and family? After all, what is more pleasurable than eating or preparing a delicious meal? (Please don’t say your answers

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1 min read
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Feature: Healthy Food in Hard Times

How to eat well when your cupboard is bareby Sarah GrayIn these recession times, as jobs grow scarce and the city slashes its budget, food prices are also on the rise: In 2007 and 2008, the US saw its worst rise in food prices in 17 years.

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4 mins read
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Recipe: Wild Mushroom Pâté

Wild Mushroom Pâté with toma primavera and arugulaNow that you can no longer use the cold weather as an excuse to be anti-social, why not invite some friends over and make them a fancy appetizer that highlights some local seasonal flavors?

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2 mins read
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Revolution Brewing

How to make an old-time Philly brewby Will Dean
Winter might seem like a time for shutting down and hibernating, but it’s also a perfect time for making a little something to help pass the cold months more easily. Here’s a simple recipe for a porter—a dark, malty beer that has a long tradition in Philly

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1 min read
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Recipe: Peach Turnovers

1/2 can  Three Springs Fruit Farm Canned Peaches3 tbsp    Peach jelly 1 tbsp    Cornstarch1/8 tsp    Cinnamon 1 frozen    Puff pastry sheet, thawed1 lg    egg, beaten 2 tbsp    Cold Green Meadows butter, cut into cubes1 tbsp    Sugar

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1 min read
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Iron Chef: Fishtown

Why a cast iron skillet is all you’ll ever need 
Several years ago, I moved into an old house in Madison, WI and found a cast iron skillet in the basement. Raised by Teflon lovers, I was wary. It took a graybeard neighbor—a kind of cast iron prophet—to convince me I should try it. “You

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3 mins read
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