Food - Page 18

#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

#097 May 2017/Food

Forty North Oyster Farms brings farming back to Barnegat Bay

Shelling Out by Emily Kovach The first rays of sunshine are peeking over Barnegat Bay in coastal New Jersey when Matt Gregg, 33, steers his boat out into the water. The cool air of early dawn isn’t tempered yet by the summer heat, and Gregg and one of his employees are headed out to harvest

April 26, 2017

3 mins read

#097 May 2017/Food

Three regional shops to try for cocoa confections

Bean-to-Bar Chocolate by Estelle Tracy If the counter of Philter Coffee in Kennett Square is any indication, the craft movement has taken over chocolate. The shop currently carries 12 different bars from small American makers, and yet, owner Chris Thompson still wishes he could carry more. “There are other makers who I’d like to eventually

April 26, 2017

2 mins read

#097 May 2017/Food

Evil Genius opens The Lab in Fishtown; Second District thrives in Newbold

Photo courtesy of Anthony Caroto Two to Try: New Neighborhood Brewhouses by Emily Kovach The seeds of Evil Genius Beer Co. were planted in a rather unlikely place: an accounting class. Founders Trevor Hayward and Luke Bowen met as newly initiated graduate students at Villanova University in 2008, both pursuing careers in finance. However, just

April 26, 2017

3 mins read

#097 May 2017/Food

Terroir shines through Va La’s family farmed wines

A Time, a Vine and a Place by Emily Kovach For Anthony Vietri of Va La Vineyards, wine has always been a family affair. Since 1928, they’ve owned the farm in Avondale, Pennsylvania, where Vietri and his wife currently live, grow grapes and make wine. It was started by his Italian great-grandparents; Vietri’s daughter now

April 26, 2017

5 mins read

#097 May 2017/Food

Recipe: Spring greens showered with Vietnamese fish sauce, ginger, peppers and lime

Spicy Watercress Salad by Brian Ricci When I was a child, my mother would bring home bags upon bags of watercress each spring. They were gifts from one of her colleagues who cultivated watercress in his garden at home. Mom would gently rinse it and then clip the long tendrils, discarding the thicker, more fibrous

April 26, 2017

1 min read

#096 April 2017/Food

Asparagus, prosciutto and the humble egg make a simple and delicious spring meal

Spring’s First Stalks by Brian Ricci Oh, April! Named for Aphrodite—the goddess of love— how I’ve missed you. With April’s return we mark the re-emergence of foodstuffs green, delicate and delicious. I’m thinking of the first cuttings of fragrant chervil, peppery watercress and chlorophyllic fiddlehead ferns—but at the top of my list stands the first

March 29, 2017

2 mins read

#096 April 2017/Food

The perfect frittata: Fresh spring eggs, hearty potatoes and the season’s first greens

All About the Eggs by Anna Herman These longer days bring a promise of renewal and warmth—the promise of plenty—and have been cause for celebration in most cultures throughout history. As a sure sign of rebirth, the egg—a natural wonder—became an important symbol of this happiness and joy and fertility that heralds spring’s arrival. Eggs

March 29, 2017

2 mins read

#096 April 2017/Food

A crunchy polenta tart, with spring onions as the star ingredient

Sweet Spring Onions by Christina Pirello While many of us can’t imagine anything more alluring than the taste of sautéed onions, sometimes we want something less intense—but that still hints at onion flavor. In this case, scallions, green onions and spring onions are often our alliums of choice. But what are spring onions—and are they

March 29, 2017

2 mins read

#095 March 2017/Food

Gluten-free crust for a pizza night everyone can enjoy

Potato and Pesto Perfection by Anna Herman While I like wheat and the wonderful way its protein gluten can transform into crispy bread and chewy seitan, I also like to host all comers on pizza night. Gluten-free baking skills now seem essential in one’s culinary arsenal, and with alternative ingredients now sold almost everywhere, it’s

March 1, 2017

2 mins read

#095 March 2017/Food

Skip the lines and get cozy with brunch at home

Stay-In Brunch Pizza by Peggy Paul Casella I developed this recipe for those mornings when I wake up craving brunch food, but the thought of getting out of my pajamas, piling on woolly layers and schlepping through the snow makes me want to hide under the covers till spring. With bubbly cheese, eggs, thick-cut bacon

March 1, 2017

1 min read

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Food - Page 18

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