Winter 2016-2017 Issue

By Joy Manning | Last Updated December 15, 2016
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winter 2016-2017 cover

LETTER FROM THE EDITOR

At the Table: The Sweetest Season

Does this time of year bring out your sweet tooth? For better or worse, I know it does mine. That’s why we’ve taken sweets as our theme for this year’s holiday/ winter issue.

I promise plenty of suggestions for where to find the very best store-bought treats this season, but we’ve also got some inspiration for home bakers in Alex Jones’s story about local grains and flour (page 16). In our Cookshelf column, Philly PR maven Nicole Paloux shares her current favorite cake recipe (page 38). We also take the plunge into more health-focused sweets thanks to Tenaya Darlington’s profile of Andrea Kyan, who specializes in dairy-, gluten-, and refined-sugar-free desserts at P.S. & Co., just off Rittenhouse Square (page 30).

If all that sweetness is giving you a cavity, don’t worry. Some parts of this issue are sugar-free. Mike Madaio goes on a quest for locally made wine on tap at Philly-area restaurants and bars—and finds some (page 34). Robin Shreeves take us over the bridge for a holiday-centric tour of quaint, historic Haddonfield, New Jersey (page 40). And on a decidedly bittersweet note, we pay tribute to Greensgrow Farms founder Mary Seton Corboy, the local food leader who passed away earlier this year (Page 13).

Besides baking (and eating) plenty of cookies and cake over the holidays, I also try to reflect on the year that has been and look ahead to the year to come. This issue marks Edible Philly’s third birthday, and of all the many things working on it has shown me, what I value most is our food community. Working closely with the writers and photographers whose work fills these pages is a pleasure and an honor, and collaborating with publishers Nancy and Ray Painter is a fun, fabulous adventure.

When I get to meet you, our readers, and hear about how the magazine helped you discover a farmstand or restaurant, a locally made spirit or an artisanal jam, I know that we are all in this together. We have shared values when it comes to food and community. That means the world to me.

I wish you a sweet, happy holiday season and a cozy, restorative winter. Be well until we all meet again in the pages of our spring 2017 issue.

-Joy Manning, Editor

Butchers, Bakers & Matzo-Ball Makers

khachapuri
While it may not be the most Instagrammable food in town, the food in Northeast Philly is often some of the best. Here are some local spots to check out.

Cookshelf: Nicole Paloux

Nicole Paloux
Her two businesses aren’t overtly food-centric, but Nicole Paloux’s passion for all things culinary shapes both Red Balloon, her boutique public-relations firm, and The Flwry, her flower-...

Edible History: Oyster House

oyster house
2016 marked Oyster House’s 40th birthday. Through the decades, this has been a place to toast the holiday season for many regulars.

The Food Life: Holiday Checklist

gruyere
’Tis the season for sweets! Our list includes the best holiday standbys and a few new treats we don’t want you to miss.

Road Trip: Holiday Magic in Haddonfield

Haddonfield
From Thanksgiving weekend until New Year’s Eve, Haddonfield revels in the holiday spirit with a charm that attracts throngs of shoppers, diners and families.

The Crumb Trail

Whole grains from Castle Valley Mill
To understand what’s keeping local flour from being sold alongside rainbow carrots and kombucha at the farmers’ market, your favorite independent grocer and your neighborhood Whole Foods, you’ve...

Thirty-Seven Chocolates

goat maple chocolate in process at Sazon
Estelle Tracy made it a mission to sample 37 chocolate bars by her 37th birthday. She shares how her challenge went and also some of her favorites she tasted.

To Keg or Not to Keg: That is the Question

keg
An expanding number of consumers are seeking out both local wines and wines on tap, with increasing enthusiasm and knowledge.

Celery Root: Four Ways

celery root four ways
Celery root: what does one do with it? Apparently, you can do a lot. From latkes to soup, celery root won‘t go to waste any more.

Butternut Squash and Mushroom Bread Pudding with Bourbon Cherries

butternut squash
A lot of times when people think of bread pudding, you think of something sweet. This is a savory bread pudding option.

Apple Cinnamon Cake with Brown Butter

apple cinnamon cake
This cake is filled with bold flavors of apple and cinnamon and then topped with browned butter to make it look as delicious as it tastes.

Vegan Cakes Are Guilt-Free at P.S. & Co.

Vegan cakes at gluten-free, vegan restaurant and bakery, P.S. & Co, Philadelphia
How Andrea Kyan satiates a sweet tooth at her vegan, gluten-free restaurant and bakery, P.S. & Co.
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