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Winter Fusion: A twist on an old stand-by

by Allison Kelsey, FarmToPhilly.comThis dish combines the savory melding of long cooking and the fresh, bright flavors of a quick spin on the stove.
Although the recipe is printed here, there’s room to improvise. If you’re not a big fan of mushrooms, substitute a vegetable (just be sure to add at the right time and not

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2 mins read
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Mushrooms

Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when

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1 min read
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Philadelphia’s 2010 Sustainability Resolutions: Local notables offer GRID their green goals for the coming year

It’s not only the beginning of a new year, but the dawn of a decade. Time for fresh starts, kept promises and discarding all the stuff from the aughties that Americans would do better without (Hummers, commercially-made sausages wrapped in chocolate chip pancakes, Nickelback, Ed Hardy t-shirts, bottled water, to name a few.) Grid asked

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2 mins read
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Seeing Green: A new café opens in South Philly

Green Eggs Café is the latest business to open in the rapidly-exploding South Philadelphia neighborhood adjacent to East Passyunk Avenue. The breakfast-and-lunch spot will offer another option for hungry neighborhood residents, tired of long waits at Queen Village brunch meccas.

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1 min read
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Recipe: Changing Standards

A favorite lasagna recipe reimagined by Erin Gautsche
When I became a vegetarian, my second cousin gifted me a well-worn copy of Anna Thomas’ 1972 cookbook The Vegetarian Epicure. As I experimented with its recipes, my mother did, too, and her favorite company meal became, and remains, Epicure’s spinach lasagna with wine and herb sauce.

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3 mins read
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In Season: Sweet Potatoes

There are few culinary moments more dramatic than when you first take a peeler to the skin of a sweet potato, revealing that shock of orange flesh. And things only get better when you eat ’em. Packed with complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6, sweet potatoes have long been trumpeted

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1 min read
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Handmade Holiday: Food in Jars

Learn to have a can-do attitudeFeatured Artisan: Marisa McClellan
Knowing where your food comes from makes it taste better, and being part of the process is even more rewarding. That's where home canning comes in. It not only preserves garden fresh foods through the winter months but also gives you complete control—and might even save

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1 min read
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Handmade Holiday: Brewing Beer

Amaze your friends and brew your ownFeatured Store: Home Sweet Homebrew 2008 Sansom St.
Philadelphia's first brewery was erected in 1683, and by 1793, Philadelphia was producing more beer than all the other seaports in the country. That tradition lives on today in our award-winning local breweries and a growing number of enterprising homebrewers doing it

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1 min read
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New Business: Honest Tom’s Taco Shop

A young restaurateur provides a moveable feast
The latest trend in Philadelphia’s food scene doesn’t involve fancy menus, ambience or flashy table service. It’s all about inventive, concise options, convenience and parking—though not for the customers. Food trucks are taking the city by storm, and we’re not talking about your average hot dog cart.

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1 min read
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