by Brian Ricci Mushrooms are like sponges—they absorb moisture very well. When grilled, they release their moisture, leaving behind their inherent earthy flavors, enhanced by the heat of the grill. Also left are the flavors we impart in our marinades. They tend to become stronger and more concentrated as the water content of the mushroom
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Don’t forget dessert! by Brian Ricci In all the heat of grilling and last minute adjustments and mixing, it’s nice to have a finished, refreshing dessert in your “back pocket.” This should be prepared 1 to 2 days in advance so you can take it off the prep list and move on. Just remember not
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Photo by Chaucee Stillman Pledged to the Plant Life by Karen Chernick When LJ Steinig won her Grand Champion title at Philly MAC-Down 2016, the city’s first vegan mac and cheese cooking contest, she had the whole group of Philly Vegan Lady Gangsters rooting for her. The gang is a closed Facebook group of more
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Photo by Palette Group – palettegrp.com Serving the Community, One Espresso at a Time by Emily Kovach Consider the archetypal barista: too cool for school, perhaps tattooed, serving and pouring your coffee with no lack of mild disdain. But at The Monkey & The Elephant, a nonprofit coffee shop in Brewerytown, prepare for that image
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Photo by Jason Varney Four Walls and a Cup by Emily Kovach Backyard Beans Coffee Co.408 W. Main St., Lansdale, Pa.Since 2013, Backyard Beans Coffee Co. has been roasting high quality coffee in Lansdale for wholesale, always favoring responsibly sourced beans from small farms and co-ops. Owners Laura and Matt Adams began selling their beans
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Seeing Stars by Emily Kovach Maura Rosato, Lindsay Ferguson and Valentina Fortuna met the way so many chance encounters begin: at work. In 2013, they were all employed by The Farm and The Fisherman Tavern & Market, and all felt a natural connection with one another. A year later, Rosato and Fortuna kicked around the
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Nice Ice, Baby by Emily Kovach 1. Milkshake Lattes at River Wards Cafe3118 Richmond St.In a stroke of genius, Joe Livewell at Riverwards Cafe in Port Richmond blends three scoops of Bassetts vanilla ice cream with milk and a double shot of espresso to create a creamy, sweet and caffeinated treat. If chocolate is what
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Illustration by Carter Mulcahy Celebrating V-Day by Kate Jacoby One evening in 1999, I ascended the monster of an escalator out of the Dupont Circle Metro in Washington, D.C., fresh from my idealistic internship at the Maryknoll Office for Global Concerns, African Subdivision. I was definitively out of breath because my angsty, prove-something-to-the-world, late-teen self
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Illustration by Ruo Fei Zhang Beauty in Every Moment essay by Mike Sparks Most of my friends refer to me as an adventurist, but I don’t think of myself that way—I just love to be outdoors. My three most common modes of transportation are biking, running and motorcycling, and I’m happy whether the sun is
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An unsung workhorse of the kitchen gets its close-up by Brian Ricci Celery is often overlooked in favor of more extroverted vegetables. (I’m looking at you, candy-striped beets!) We tend to associate celery with a crunchy, bland flavor, whose greatest purpose may be to act as a vehicle for peanut butter and raisins. No more.
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