Patrick Berkery didn’t always love pizza. His first memory as a youngster in Willingboro Township, New Jersey, was of a “typical neighborhood flavorless garbage pizza with rubbery cheese.” It wasn’t until his parents discovered Marra’s, the legendary Passyunk Avenue brick-oven Neapolitan-style pizzeria, that the then-8-year-old Berkery had a pizza epiphany. In December 2025, Berkery, a
MoreSavory 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
MoreSpud 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
MoreSlow-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
MoreA 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.
MoreIllustration 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
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Illustration by Kathleen White Leftovers by Justin Klugh On a cold night in Philadelphia, Jane grabs her box cutter and flashlight, a fistful of plastic bags and a container of baby wipes. “I take a step ladder for if I fall and can’t get out once I get in,” she says. “I usually don’t ever
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Second Harvest by Marilyn Anthony Monika Crosby, a “true blue farmer’s daughter,” does not grow vegetables. Employing what she calls “picking with a cause,” Crosby runs Philabundance’s gleaning program, coordinating volunteer vegetable harvests at three commercial farms in New Jersey and Pennsylvania. Since 2014, Philabundance has redirected 760,000 pounds of produce to low-income families. Dating
MoreBeyond the Brown Box by Emily Kovach If you’re a seasoned CSA buyer, you probably already have a favorite farm that does heirloom tomatoes just right, or you know a farmer who will surprise you with a crazy new item you’ve never seen. This season, try a new kind of CSA. Here are some options
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Big changes to federal policy are cascading into local programs and breaking down barriers to healthier lives for some of our most vulnerable residents
MoreParsnips and Carrots by Peggy Paul Casella These earthy-sweet cousins have a lot in common: They both belong to the Umbelliferae (or Apiaceae) family of plants—along with parsley, fennel, celery, cumin, coriander and dill—which are characterized by feathery leaves and umbrella-shaped clusters of flowers. They both grow wild in Europe and West Asia, and they
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