Fall 2024 Issue
FALL FLAVORS
I have a confession. I love a pumpkin spice latte. Of course, I skip the chains and get mine at independent local coffee shops, like Anthony’s.
The fact is, I love everything about the Fall in Philadelphia, and this issue is a worthy celebration of my favorite season. You’ll find Natalie Jesionka’s update on the city's venerable Polish food traditions and Elena Tzivekis’s exploration of a local baker who looks to Italy for inspiration. I profiled chef Jezabel Careaga who brings the flavors of Argentina to Philly with her trademark empanadas.
But my favorite part of the issue is Regan Stephen’s guide for anyone who wants to eat like a local in Philadelphia. It’s an excerpt from one of the guides published through her company, Saltete, which publishes digital guides to destinations from Disney World to Paris.
I am in favor of anything that helps us see this great city with the fresh eyes of a tourist! Please enjoy all the apples, cider doughnuts, and, yes, pumpkin spice lattes you can before the season slips away.
Till next time!
Joy Manning,
Editor
BON VOYAGE
While preparing this issue I spent much of the time abroad in Croatia. My family is from Istria, the northern peninsula that straddles Italy, Slovenia, and Croatia, and I grew up coming to this part of the world almost every summer. It’s fitting then, that this Fall issue marks our very first Travel issue. Of course, we put a local spin on this theme. We look at chefs, makers, and restaurants who offer a variety of global food traditions and filter them through a decidedly Philly lens, sometimes in new and unexpected ways.
I hope this issue inspires your vacation planning, as well as your reservation making, over the coming months and you join us in celebrating flavors and experiences abroad as well as those found right here in our own backyard.
I hope you also enjoy this recipe for Blitva, a quintessential Croatian side dish made from swiss chard, potatoes and plenty of garlic that’s perfect for Fall and that it gives you a small taste of my family’s homeland.
Dobar tek!
Jen Honovic Herczeg,
Publisher
Love Nature and Mushrooms? There’s a Club for You.
Binding Agents: A New Place for Your Cookbook Obsession
Aliza Green: From Kitchens and Cookbooks to Europe and Beyond
Pierogi: Past, Present and Future
Flour Power: Dandelion Bakery
The Good Food Fest Returns!
The Philadelphia Can't-Miss List
Jezabel's Argentina
The Carrot Craze
Spotlight: Southeast Asian Market at FDR Park
Blitva (Swiss Chard & Potatoes)
When I told Joy I was going to be in Croatia for a few weeks, she asked about a dish she saw mentioned on @kristencdonnelly’s Instagram account a while back, combining potatoes with greens. She felt...
