Amani Lee, a senior at The U School, hadn’t given gardening much thought until this year. As part of her school’s horticultural program, she’s now researching crops in Ukraine, Puerto Rico and the Dominican Republic. She is learning what the people in these countries grow and eat, and the stories behind their famous dishes. Under
More
This week is National Farmers Market Week and Grid is doing a round-up of eight of our favorite Philly Farmers Markets to mark the occasion. Even as many of us are realizing the value of local food during the pandemic, the Farmers Market Coalition reports that 57% of farmers market operators surveyed had seen an
MoreBy Bernard BrownGardeners who have taken a peek inside the hand-sized yellow flowers on their squash plants have probably witnessed what looks like a bee dance party. On smaller flowers, bees perch themselves and deploy their long tongues to suck up the tiny droplets of nectar inside. By contrast, on winter squash plants (like pumpkins, butternuts
More
When I saw that my butcher was calling, I dreaded answering the phone. Yes, when I decided to replace meat with an entirely plant-based menu at Honest Tom’s, I knew there would be blowback. I knew there’d be a lot of social media sniping, and maybe even some people stopping into my restaurant to give
MoreA medley of earthy flavors will melt in your mouth By Anna Herman A good salad is always greater than the sum of its parts, whether assembled from the freshest garden greens or a thoughtful mixture of leftovers. Salad—from the Latin for salt—is the alchemy of disparate ingredients pulled together with a lively vinaigrette, or
More
Cheese-filled crepes and a warm salad will satisfy in the cold weather By Brian Ricci This month’s recipe for manicotti is based off of my grandmother’s. She used to make this most often for Sunday afternoon family dinner. With a great spread of food before us, we would gather around her big table and eat
More
When your recipe requires some serious shopping, Philadelphia has you covered Ey Emily Kovach If you’re doing a deep dive into an unfamiliar cuisine, sometimes the hardest part is finding the right ingredients. But all over the Philadelphia region, you’ll not only find specialty shops where you can get what you need to create a
More
Where to get your drink on this fall Photo by Penn Jersey Paper By Emily Kovach Philadelphia Distilling’s new tasting roomWe previewed Philadelphia Distilling’s Fishtown facility and tasting room last fall, when it was still under construction. Walking through the raw industrial space, it was hard to imagine the exposed, graffiti-frosted walls making way for
MoreCreate the ultimate, at-home veggie burger by Brian Ricci The veggie burger can get a bad rap—it can be bland, muddled or (worst of all!) a facsimile of its meaty counterpart. To avoid these pitfalls, let me suggest going for robust flavors and good texture. This you can easily achieve by blending beans, nuts and
MoreServe up some sides by Brian Ricci It’s fun to blend hot and cold with summer food—the ephemeral nature of this dish asks that you keep hot and cold items apart until just before serving. Timing and patience are required. This dish translates well into a warm pasta dish—orecchiette would be my recommendation. Serves 4
Moreby Brian Ricci Crunchy purple cabbage and green cucumbers make for a bright and colorful slaw base. Made and served the same day, the textures will be firm and the flavors vibrant. As it sits refrigerated, the purple and green colors begin to bleed slightly—and the flavors mellow. This doesn’t make it worse, only different.
More