In last month’s issue, I wrote about how Philly could start a City-run composting drop-off program. Unfortunately, the City might not have the staffing to mount such an effort. Forty years ago, when the City was launching its recycling program, it had 23 employees in its recycling office. Today, the Department of Sanitation has two.
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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
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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
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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
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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.
Moreby Brian Ricci Mushrooms are like sponges—they absorb moisture very well. When grilled, they release their moisture, leaving behind their inherent earthy flavors, enhanced by the heat of the grill. Also left are the flavors we impart in our marinades. They tend to become stronger and more concentrated as the water content of the mushroom
MoreDon’t forget dessert! by Brian Ricci In all the heat of grilling and last minute adjustments and mixing, it’s nice to have a finished, refreshing dessert in your “back pocket.” This should be prepared 1 to 2 days in advance so you can take it off the prep list and move on. Just remember not
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