AltWeeklies Wire
Snout to Tail: Breaking it Down Swine-Stylenew
Head: In this salumi-savvy scene, even options as uncommon as culatello and guanciale are everyday parlance. Which is why the la ventricina teramana, hand-crafted at Le Virtu, grabbed our attention.
Philadelphia Weekly |
Adam Erace and Tim McGinnis |
03-15-2010 |
Food+Drink
Cultivating Honey the Bee's Knees for West Philly Residentsnew
Bartram's Garden, the pre-revolutionary estate of naturalist John Bartram, has become home to the buzz of honeybee colonies tended by passionate locals.
Philadelphia Weekly |
Dan Packel |
08-03-2009 |
Food+Drink
A Philadelphia Lawyer Gives Up His Practice to Make Some Real Breadnew
The world of artisanal food production tends to attract dreamers, misfits and others just disinterested in following an unswerving path through life. It's as if it's almost a requirement.
Philadelphia Weekly |
Dan Packel |
04-13-2009 |
Food+Drink
Family-Owned Farms Get Creative When Winter Comesnew
In the winter, the frenetic pace of summer and fall on a family-owned fruit farm winds down. Gone are the lengthy days of pruning and picking and the tiring drives from central Pennsylvania to Philly and back, bringing fruit to market.
Philadelphia Weekly |
Dan Packel |
01-13-2009 |
Food+Drink
Shopping in Bodegas is Bad for Your Healthnew
Cheap eats are in ample supply in neighborhoods where you're more likely to spot a unicorn than organic fruit and vegetables.
Philadelphia Weekly |
Brian McManus |
12-08-2008 |
Food+Drink
Marc Vetri's New Cookbook Has Italian Recipes You Can Make at Homenew
Flip to a random recipe in Il Viaggio di Vetri and chances are, with ingredients on hand, you can prepare it after work.
Philadelphia Weekly |
Mara Zepeda |
11-17-2008 |
Food+Drink
The Grape Escape From the Economynew
In uncertain economic times some luxuries will go by the wayside, but thanks to the Wine Room, a hands-on facility, wine doesn’t have to be one of them.
Philadelphia Weekly |
Mara Zepeda |
10-07-2008 |
Food+Drink
Tags: wine
Muchas Garces: Cooking From 'Latin Evolution'new
In Latin Evolution, Garces charts both the "Spanish sphere of culinary influence" on the Americas (onions, garlic and citrus) and the appearance of New World ingredients in Spanish cuisine (tomatoes, potatoes, vanilla, chocolate and honey).
Philadelphia Weekly |
Mara Zepeda |
09-22-2008 |
Food+Drink
Rosemary Fingerling Potatoes to Accompany Roast Chickennew
These potatoes are one part of the recipe I attempted and would make a great accompaniment to roast chicken.
Philadelphia Weekly |
Mara Zepeda |
09-22-2008 |
Food+Drink
Roll Up Some Summer Rollsnew
Collect your noodles, herbs and wrappers and roll.
Philadelphia Weekly |
Mara Zepeda |
09-08-2008 |
Food+Drink
Tags: recipes, summer rolls
Wallace's Grilled Chicken Glazed with Cayenne-Brown Sugarnew
The glaze was so tasty Wallace used it as a finish for the grilled chicken. Serves four.
Philadelphia Weekly |
Mara Zepeda |
08-25-2008 |
Food+Drink
The Corn Ultimatumnew
Will an ancient Aztec snack disappear, or become a local foodie treat?
Philadelphia Weekly |
Kate Kilpatrick |
08-25-2008 |
Food+Drink
Meet the Biodynamic Dairy Behind Seven Stars Farmnew
In practice, biodynamics require almost complete reliance on farm products to support the 70-cow herd. The cows feed on pasture from spring through fall, and the dairy also grows spelt, sorghum and hay to feed the cows through the winter, when fresh pasturage is unavailable.
Philadelphia Weekly |
Dan Packel |
07-21-2008 |
Food+Drink
A Simpler Rouillenew
Here's Eileen Weiswasser's simplified version of this sauce. If you'd like, make your own mayonnaise and mix in a bit of bouillabaisse. Makes one cup.
Philadelphia Weekly |
Mara Zepeda |
07-07-2008 |
Food+Drink
Have Tequila Blanco? Try Mango Fresconew
Tequila Blanco is not oak-aged like other tequilas, so it doesn't overpower the other flavors in the drink. Makes one 8-ounce cocktail.
Philadelphia Weekly |
Tim McGinnis |
06-30-2008 |
Food+Drink
