Winter 2018/19 Issue
LETTER FROM THE EDITOR
FIVE YEARS
As this magazine celebrates its fifth anniversary with this issue, I realize it’s a milestone for me as well. I’ve held the position of editor of this m...
THE FOOD LIFE | WINTER CHECKLIST
Hot 'N Spicy
We’ve got tongue-tinglers of all types to keep you armed against the winter blues.
POSOLE ROJO
At Taco Riendo, this Mexican stew of chicken and hominy is seasoned with epazote, oregano, guajillo peppers and chiles de arbol and garnished with a generous side of chopped onions, cilantro and lime wedges. Ask for a side of salsa diabla for even more spice. Taco Riendo, 1301 N. 5th St., 215.235.2294
GARLICKY MUSHROOMS
Spice C’s fiery soups loaded with hand drawn noodles are so distractingly delicious you might overlook another menu item: wood ear mushrooms in vinegar sauce. Don’t. Chefs smother mushrooms in chopped raw garlic and pile them over sweet pickled daikon and carrot. Spice C, 131 N. 10th St., 215.923.2222
TURMERIC HONEY GINGER KOMBUCHA
Seth Glassman, head brewer at Funky Fresh, uses ginger, turmeric, black pepper and cayenne to make this booch both warming and refreshing. Look for it on draft at Martha and by the bottle at local bars and markets. Find the full list of locations at Funkyfreshphilly.com.
MUSTARD GREENS
With colder weather come pungent, hearty greens. Mustard greens are the perfect twofer on a sandwich, and they’re great for pickling. Get them from local growers like Plowshare Farms in early winter.
CHOW CHOW
High Street repurposes would-be kitchen waste into this Pennsylvania Dutch relish. Surplus veggies are chopped, fermented and mixed with chili oil—it adds punch to a sandwich, but it won’t make you cry. High Street on Market, 308 Market St., 215.625.0988, highstreetonmarket.com
MASALA CHAI
Ten warming spices are essential to Madura Chaudhari Sotolongo’s classic masala chai. Find her mobile cart at the Clark Park Farmers’ Market on Saturdays, year-round. The Chai Bar, mychaibar.com.
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