Food - Page 19

#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

#095 March 2017/Food

Pizza crust: A cast iron skillet is your secret ingredient

Perfect Pizza Crust at Home? by Brian Ricci Making a satisfying pizza crust can be difficult at home. For one, our ovens don’t get hot enough to bake high-hydration doughs, and if they did, most likely we would be setting our sensitive smoke detectors off whenever we tried. Let me suggest an alternative: cooking with

March 1, 2017

2 mins read

#093 January 2017/Food

Despite difficulties, Pennsylvania farmers are pressing for better practices

Photo courtesy of Laura Deutsch Photography The State of Sustainable Agriculture by Alex Jones While the current trendiness of the farm-to-table movement might lead consumers to believe that the businesses that grow our food are booming, that’s not exactly the case. Just ask Brooks Miller of North Mountain Pastures in Perry County. Miller and his

December 29, 2016

9 mins read

#093 January 2017/Food

A photo tribute to the region’s farmworkers

Landon Jefferies, Root Mass Farm, carrots Aislinn Jefferies, Root Mass Farm, rosemary Barry and Carol Savoie, Savoie Organic Farm, radishes Ruth Ngumi and Ted Kiefer, Hollyberry Farm, holly berry Emma Dosch, Weavers Way, watermelon radish and pink radish Stephanie Ziegler, Blooming Glen Farm, radicchio Loic Le Guen, Blooming Glen Farm, black radish Dana Cohen, Queens

December 29, 2016

1 min read

#093 January 2017/Food/Guest Editorial

Raising livestock for food can be a regenerative enterprise

Illustration by Marika Mirren Farm Facts by Bryan Mayer A vegan, a vegetarian and an omnivore walked into a bar… and… nothing happened—except maybe they enjoyed a cider together. At least that’s the way it should be. All of us want clean water, healthy food and a thriving ecosystem in which those things can exist.

December 29, 2016

2 mins read

#093 January 2017/Food

Four new farm-to-table eateries, from bakeries to pizza joints

Regional Recipes by Emily Kovach SavonaTucked into a historic building in Gulph Mills, Pennsylvania, this creative Italian restaurant incorporates products from local farmers in their extensive menu of seafood crudo, pizzas, pastas, salads and grill-fired proteins. True Leaf Microgreens, 1732 Meats and R.L. Irwin mushrooms are among the kitchen’s squad of local purveyors. The bar also

December 29, 2016

1 min read

#093 January 2017/Column/Food

Butternut squash and red lentils star in this one-pot wonder

Savory Winter Stew by Anna Herman Some version of this soup is always on my stove during open house gatherings in fall and winter. Although the recipe is somewhat vague on quantities, almost any combination of vegetables works. The key to a good soup—or any other dish—is the quality of the ingredients. Use whatever you

December 29, 2016

1 min read

#093 January 2017/Food

Straight out of Grandma’s recipe card, a potato soup with no rival

Spud Life by Peggy Paul Casella As soon as my sister and I were big enough to wield snow shovels, my mother would pawn us off to help clear the steep driveway outside Grandma and Grandpa’s house in Huntingdon Valley. Our reward? One whole quarter each from Grandpa (50 cents if we did a really

December 29, 2016

1 min read

#093 January 2017/Food

Soul-satisfying cassoulet pairs perfectly with local brews

Slow-Cooked Beans and Beer by Brian Ricci Winter brings an excess of darkness and chills. It invites us to stay indoors and gather to share a meal. You might want to read a book for a while and catch a nap—either way: Before you do, read this, go shopping and start your cassoulet. Ultimately, this

December 29, 2016

3 mins read

Column/Food/Market Watch

Radishes: Dig into every size, shape and color of these versatile veggies

A Parade of Radishes by Peggy Paul Casella This time of year, fresh-picked radishes are hard to miss at the farmers market, all piled up with their neon-colored tubers facing out. So if you’ve only ever thought of them as a garnish, now is your best chance to give these ancient brassicas a second look.

May 6, 2016

1 min read

Food

Neighborhood pubs like Memphis Taproom are recycling more than beer bottles

Illustration by Kathleen White Oil Change by Matt Bevilacqua For many people, excess cooking oil is something to pour down the drain after preparing a meal. But at Leigh Maida’s restaurants, all that greasy liquid has another destination: gas tanks, where it will power cars rather than block sewer pipes. “You have to do something

March 3, 2016

2 mins read

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Food - Page 19

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