Winter 2017-18 Issue

By Joy Manning / Photography By Adam Atkinson | Last Updated November 29, 2017
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Edible Philly Winter 2017-18

LETTER FROM THE EDITOR
 

BETTER LIVING THROUGH COOKING
 

While it’s true that every aspect of food culture fascinates me, my heart belongs to home cooking. So I’m excited to share this special home cooking-themed issue just in time for the holidays.

I didn’t always know this about myself. As a food journalist, I started out covering Philadelphia’s restaurant scene and went on to become a restaurant critic. As part of that job, I interviewed chefs at length about their menus and food.

Over time, I found myself less focused on the criticism and more interested in hearing details about recipes and cooking techniques. Instead of sitting down to write a first draft when I hung up the phone, I’d head straight to my kitchen to make my version of their pasta or terrine, armed with what they had told me during the interview.

This was the sign I needed to pivot, and since then home cooking has been an increasing focus of my work, whether that’s celebrating local home cooks here in Edible Philly or developing recipes that help others gain confidence in the kitchen.

I hope the stories in the issue will inspire you to get cooking, as they have done for me these past few months. In our First Person section (page 14), Brooklyn-based writer Devra Ferst reflects on how Reading Terminal Market informed her identity as a food lover and home cook. If you head there with an open mind and a shopping tote, I guarantee you’ll emerge ready to cook.

Reading Terminal Market isn’t the only place to find local ingredients in the cold-weather months. Edible contributor Carrie Havranek makes a case for embracing the winter farmers’ market (page 22). An increasing number of our local markets are staying open year round. She also provides some tempting recipes for using what you’ll find at our local farmers’ markets this time of year.

Of course, you’re very likely to be hosting at least one gathering at your home this season. Holiday parties are definitely upon us! Maybe you’ve got your menu locked down but are feeling less secure about what to serve to drink. Edible Philly’s associate editor and amateur mixologist Katherine Rapin has you covered with her best tips for home bar tending and some of her current favorite, festive drink recipes (page 28).


photo by Courtney Apple

Winter 2017-18 Checklist

Our twofer this season: find a meaningful holiday gift and support your local business owners.

A Spot of Tea

When was the last time you went to a proper tea party?

The Good Groceries

Center City gains a new destination for stocking up on organic food.

Holiday Baking for the Whole Family

The Free Library’s Culinary Literacy Center (CLC) offers a wide range of affordable cooking classes by enlisting diverse local talent

A Culinary Escape

Bring the bright flavors of the Mediterranean to your kitchen.

Kale: Four Ways

Kale Four Ways
Four Delicious Ways to Use Kale

To Market, To Market

Devra and her dad at Johnny Yi’s Fish Market
How shopping at the Reading Terminal Market shaped the life of a food lover

Mince Piyes My Mothers Way

Preparing Mince Pies
Holiday cooking in the archives

Winter Wonderland

Cook local year round thanks to four-season farmers’ markets

Stocking Your Home Bar for the Holidays

Tips for making simple (but showy) drinks this season   I’ve recently fallen into the role of bartender among a group of friends at...

Hardena

Ena Widjojo passes the Indonesian culinary mainstay to her daughters   From where Ena Widjojo sat on a small stool, she could lean...

Shayna Marmar

Educator and founder of Honeypie Cooking

Pennsylvania Farm Show

If you take the long way to Harrisburg via the Lincoln Highway (Route 30), snapshots of America unfold as if the decades are tracked in 20-...

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