Last Christmas, Mark Novasack was making beef jerky to give as gifts, and shared some with his friend Marcos Espinoza. Inspired, Espinoza pitched the idea to try making jerky with some familiar flavors, including Philadelphia cheesesteak (their “Original” flavor) and a Southwestern spiced with green chilies, cumin and cayenne. After
MoreA look inside a kitchen at the new Culinary Enterprises Center in West Philly (Hao Wei Yang)Food entrepreneurs have a new home in West Philadelphia. This morning, The Enterprise Center (TEC) opened their new Dorrance H. Hamilton Center for Culinary Enterprises—a new initiative aiming to bring together the vibrant local food industry with the
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If you find yourself with a free weekend this fall, consider a day trip to Milford, N.J., home to Bobolink Dairy & Bakehouse. There you’ll meet Jonathan and Nina White, who make rustic farmstead cheese and bake loaves of incredible bread, like duck-fat ciabatta, in their wood-fired oven. Back in 2005,
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story and photos by Marisa McClellan
A few years ago, at the end of the summer’s growing season, I decided to challenge myself to try a new kind of squash each week. I discovered that I loved the flavor and ease of roasted delicata. I spent a full week cooking through
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Story and Photos by Char Vandermeer
Summer’s tapped. It’s over. Done. With any luck, crisp, cool autumn nights are working wonders on the radishes, kale, Swiss chard and brassicas that have taken over your garden. (If you haven’t planted your greens and radishes yet, put this magazine down and run to the
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story by Char VandermeerNow that cooler nights and shorter days have taken over, it’s time to bust out the greens and radishes again.
And they’re easy—really! I know gardeners always say growing vegetables is “easy,” but often they’re stretching the truth, and sometimes they’re flat-out lying. Not so with loose-leaf lettuce, Swiss chard and kale. So
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Vernick Food & Drink | 2031 Walnut St. | vernickphilly.com A newcomer to the Rittenhouse neighborhood, Vernick Food & Drink is the latest in restaurants serving local ingredients. Chef Gregory Vernick—a Cherry Hill, NJ native—is sourcing from the Lancaster Farm Fresh Cooperative as well as the Rittenhouse Farmers Market. Don’t miss the homemade sodas and unique cocktails.
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story by Tenaya DarlingtonHere’s a cheese perfect for the onset of fall, a raw-milk beauty that pairs well with apples, nuts and even chocolate. Havilah, from Lawrenceville, N.J., is a firm, nutty cheese that’s somewhere between a mild Cheddar and a mountain-style Swiss. It’s sweet and milky with a pleasantly bright finish similar to apples.
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story by Marisa McClellanFresh corn and juicy peaches are great, but there is no summer food more versatile than plump, sun-ripened tomatoes. Because their season is fleeting, I make a point of preserving as many tomatoes as possible in as many ways as I can. Here are some ways I stash away enough Romas,
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story by Liz PachecoThirty-seven floors above Philadelphia, Zone 7 founder Mikey Azzara is talking local food. He’s at R2L restaurant in Liberty Towers, overseeing the delivery of potatoes, greens and herbs to Chef Daniel Stern. Azzara and Stern spend a few minutes chatting, mostly about the difficulty Stern once had in sourcing locally. Some farms
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