Cooking - Page 8

#209 October 2026/Cooking/Culture/Food/Shop Local

Exotic and familiar fruits meet in local jam maker’s creations

Often the best business ideas arise from seeing a need. For Natalia Cardona, owner of Azúcar Jams, opportunity was hiding in an unlikely place: the jam aisle. Other sections of American supermarkets feature ingredients that generations of immigrants brought to the United States. But Cardona, the Guatemalan daughter of a woman who ran a juicery

October 27, 2026

3 mins read

#008 October 2009/Cooking/Food/GridPhilly

Book Review: The Urban Vegan

The Urban Vegan: 250 Simple, Sumptuous Recipes From Street Cart Favorites to Haute Cuisineby Dynise BalcavageThree Forks/Globe Pequot Press; $16.95What does an urban vegan eat? Food adventurist and urban ethnic food-loving vegan Dynise Balcavage wrote The Urban Vegan: 250 Simple, Sumptuous Recipes From Street Cart Favorites to Haute Cuisine as a response to this particular

October 1, 2009

1 min read

#008 October 2009/Cooking/Food/GridPhilly

Book Review: Almost Meatless

Almost Meatless: Recipes That Are Better for Your Health and the Planetby Jay Manning and Tara Mataraza DesmondTen Speed Press; $22.50Traditionally, there has been a great divide between diehard vegetarians and meat eaters, and it is apparent in most modern-day cookbooks.

October 1, 2009

1 min read

#008 October 2009/Cooking/Food

Recipe: Tempeh Tantrum

The other non-meat takes center stageby Bernard Brown
We all know tofu, whether as a food or a punchline, but what about tempeh? Just like tofu, tempeh is a sustainable alternative to animal products. Both are made from soybeans, which are probably the most resource-efficient way to convert sunlight, air and soil into protein, so picking

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food

Recipes: Treat Yourself

Think bigger than Jack O'Lanterns and create these delicious pumpkin recipes

October 1, 2009

2 mins read

#008 October 2009/Cooking/Food

In Season: Pumpkins

by Tara Mataraza DesmondPumpkins are fixtures in the decorative backdrop of the fall season, but their culinary purpose far exceeds their ornamental role. They share a branch of the gourd family tree with their winter squash cousins and can be used in recipes exactly as squash are.

October 1, 2009

1 min read

#006 August 2009/Cooking/Food

Recipe: Eat a Plant, Save the Planet

Reduce your footprint by changing your diet recipe by Dynise Balcavage Choosing a vegan (or vegetarian) diet has a positive impact on our health and environment. Summertime provides a fresh opportunity for us to enjoy our garden gifts in a myriad of meatless ways. Try this vegan recipe below.

August 2, 2009

1 min read

#006 August 2009/Cooking/Food

Recipe: Simply Summer

Enjoy the bounty of the warmest part of the year with this simple and delicious local mealrecipes by Nicole Wolverton and Allison Kelsey of FarmtoPhilly.com

August 1, 2009

3 mins read

#006 August 2009/Cooking/Food

Recipe: Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup with Jalapeno Yogurtrecipe by Ashley Jerome

August 1, 2009

1 min read

#006 August 2009/Cooking/Food

From the Editor: Try It!

It’s August and the full splendor of the CSA is upon us. For the uninitiated, CSA stands for Community Supported Agriculture. (This acronym is somewhat obtuse. I would suggest replacing it with BFF, Buying From a Farmer.) The way it works is you sign up before the farmers’ harvest, usually in the late winter or

August 1, 2009

2 mins read

#005 June 2009/Cooking/Food/GridPhilly

Book Review: Wild Fermentation

Wild Fermentationby Sandor Elix KatzChelsea Green, 2003; $25I’ve lost count of the number of times this book has been recommended or mentioned to me, and it deserves every one. Katz explores the world of fermentable foods, which includes some of the earliest prepared foods humans ate, not only to give you something great to eat,

June 2, 2009

1 min read

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