In conjunction with Penn Appétit's comfort-food themed Fall 2012 magazine, we are featuring a few of our bloggers' favorite comfort foods, along with their cherished recipes.
Today's featured recipe is: Chicken Pot Pie
Each of us has that one dish that evokes feelings of warmth, home and comfort. Just one bite will make you feel as if your wrapped in five warm blankets, instantly soothing your angsty soul. For me, that dish is chicken pot-pie. A hearty creamy blend of tender chicken and vegetables topped with a flaky and buttery crust makes for a meal that simply oozes coziness. Whether you’re creating comfort for one in a single bowl, or doling out relief to many, chicken potpie is a true taste of home-away-from-home.
-Amanda Shulman
The Recipe
Ingredients
4 cups chicken broth
4 chicken breasts
½ stick salted butter (4 tbs)
3 tbs flour
½ cup heavy cream
8 small potatoes, halved
1 cup baby carrots
1 vidalia onion, roughly chopped
1 cup frozen peas
salt
pepper
garlic powder
1 pre-made pie crust
1 egg, beaten
Directions
Pour the chicken broth into a large pasta pot. Put on high heat and bring to a boil. Once boiling, add the chicken breasts and turn down the heat to a simmer. Simmer, covered, for 1 hour, until the chicken is extremely tender. Remove the chicken from the broth with a slotted spoon and set aside on a plate to cool until able to handle. Shred the chicken with your hands into large hearty chunks, set aside. Keep the broth on a high simmer.
Preheat oven to 400 degrees.
In a small saucepan melt the butter. Once melted, whisk in the flour. Whisk constantly until a thick caramel colored mixture is formed. This is your roux. Once the roux is a thick sticky mixture, whisk it into the broth. Once fully mixed, add the cream, continuing to simmer. The mixture should be a milky white color and should be thick and creamy. Bring to a boil. Once boiling drop in the potatoes. After 10 minutes, they should be pretty fork tender. Bring down the heat to a simmer and add in the onions and carrots, cook for 10 more minutes. Stir in the chicken and peas. Season with salt, pepper and garlic powder to taste. Pour the entire mixture into a greased casserole dish.
Roll out the pie crust and lay it over the filling, pinching the sides at the edges. Brush the beaten egg over the top of the crust (will make it nice and golden brown). Cut 4 slits in the center in a design to let the steam escape. Sprinkle the whole crust with salt. Bake for 35-40 minutes, until crust is golden and flaky. Serve yourself and your friends big spoonfuls.
Wednesday, December 5, 2012
Comfort Food: Chicken Pot Pie
Tuesday, December 4, 2012
Comfort Food: Spaghetti and Garlic Bread
In conjunction with Penn Appétit's comfort-food themed Fall 2012 magazine, we are featuring a few of our bloggers' favorite comfort foods, along with their cherished recipes.
Today's featured recipe: Spaghetti with sausages and meatballs and a side of garlic bread
On a cold winter’s day, there may be nothing more comforting than indulging in a bowl (or plate, depending on your style) of hot spaghetti with sausages and meatballs. As a young girl, I remember the delight of watching my mom prepare the meal. She would effortlessly sprinkle spices into the pot, creating a rich sauce perfectly accented by the Italian seasonings and red wine. But, spaghetti nights were not completely filled with sheer enjoyment. For, I remember how disgusted I was with the prospect of touching raw meat to form the meatballs! Whenever I helped make this dish, my mom would always tease me while she prepared the meatballs, holding out her meat-encrusted hands with amusement. I, however, would focus on the chopping of ingredients or on the sautéing of the sausages or meatballs, desperately trying to avoid glancing at the meatball preparation. Yet now that I’m away from home, I’ve had quite a craving for my mom’s spaghetti and meatballs. If I can only get over my fear of forming the meatballs, I’ll be good to go! Below is my mom’s recipe for spaghetti with sausages and meatballs. The spaghetti normally lasts my family of four two days. I always think that the second day is the best, since the flavors of the sauce have been able to marinate together. So, even if you only have a little bit left after the first night, keep it! My mom also really likes spicy food, so this recipe can tend to be a little on the hot side. If you prefer less spicy spaghetti, use sweet sausage rather than hot Italian sausage (Andouille is particularly delicious!). You can also omit the red pepper. But, I highly recommend trying the spaghetti as is—sometimes, a bit of spice is rather nice! Also—we always have our spaghetti with garlic bread! I’ve included the recipe below as well.
-Katie Behrman
The Recipe
Ingredients (meatballs)
One package ground sirloin (between 1 and 1.5 lbs)
1 egg
2 garlic cloves, chopped, one to put in meatball mixture and one to sauté
½ c seasoned breadcrumbs
¼ c milk
1 carrot, chopped (optional)
½ med onion, chopped
½ tsp coarsely ground black pepper for meatball mixture + ¼ tsp coarsely ground black pepper to sauté
1/8 tsp kosher or sea salt ¼ tsp basil (dried)
¼ tsp oregano
1/8 tsp crushed red pepper
2 Tbsp extra-virgin olive oil to sauté
Directions (meatballs)
Mix ingredients together in a large bowl and form mixture into balls with bare hands(around 12-15).
Sauté 1 clove chopped garlic, 2 tbsp olive oil, and ¼ tsp black pepper in frying pan until fragrant. ADD meatballs and cook over med-low heat around twenty minutes (don’t handle the meatballs too much as they can easily break. I find it helpful to rotate the meatballs about every 5 minutes—when the side has been browned). The meatballs do not need to be fully cooked, as they’ll cook in the sauce.
Ingredients (spaghetti sauce)
Meatballs (see above)
One package Hot Italian Sausage (or sweet if you prefer)
2 29 oz cans tomato sauce (Hunt’s is good)
2 14.5 oz cans stewed tomatoes, Italian style
1 small can tomato paste
around 6 leaves fresh basil, torn
1 tsp red pepper, crushed
1 tsp fresh oregano, chopped
½-1 onion, chopped
one red and one green pepper, chopped (optional)
1 clove garlic, chopped
½ c – 1 c red wine (cabernet sauvignon) (optional)
1 bay leaf
2 Tbsp extra-virgin olive oil
sea or kosher salt and coarsely ground black pepper to taste
Directions (spaghetti sauce)
Cook sausage in frying pan while cooking meatballs in another frying pan, around twenty minutes. After sausage is cooked, transfer to a plate with paper towels and dab away the grease. Then, slice sausage fairly thick.
Begin sauce. In a dutch-oven, sauté garlic, pepper (1/4 tsp) and onions in 2 Tbsp olive oil on medium heat until onions are translucent, around three minutes. Add peppers and cook an additional three – five minutes, if desired.
Add tomato sauce and stewed tomatoes, oregano, basil, bay leaf, red pepper, tomato paste and red wine to the dutch-oven. Season to taste with salt and pepper. ADD sausage and meatballs to the sauce.
Simmer covered on med-low heat around thirty minutes (the longer you simmer, the longer the flavors will have to blend together!).
Serve over thin spaghetti or vermicelli (cooked according to package directions).
Ingredients (garlic bread)
1 baguette
½-1 stick butter (softened)
1-2 cloves chopped garlic
Drizzle of olive oil
Fresh basil (optional, though encouraged)
Parmesan cheese (optional, though encouraged)
Directions (garlic bread)
Cut bread horizontally (so that there’s a top and a bottom).
Add garlic to softened butter and mix with fork.
Spread butter mixture onto bread.
Drizzle with olive oil.
Sprinkle with parmesan cheese.
Sprinkle with fresh basil.
Bake at 350F or broil wrapped in tinfoil until golden brown.
*Note: You can never have too much butter, air on the side of decadence!
Comfort Food: Macaroni and Cheese
In conjunction with Penn Appétit's comfort-food themed Fall 2012 magazine, we are featuring a few of our bloggers' favorite comfort foods, along with their cherished recipes.
Today's featured recipe: Macaroni and Cheese
Something magical happens when you combine pasta with cheese. Pasta itself is yummy and cheese is one of my top food groups, but a marriage of the two creates my favorite comfort food- mac and cheese.
Like any other die-hard macaroni and cheese fan, I don’t discriminate between the fancy and cheap stuff. I was the girl who got far too excited about mac-and-cheese day in the elementary school cafeteria. I spent a sizeable part of my childhood winters contentedly eating Annie’s Shells and Cheddar by the bowlful, and still perk up at the sight of its iconic purple box. In my opinion, mac and cheese is just as good in a paper bowl as a glass dish- both White Dog’s savory lobster mac and cheese and Boston Market’s gooey cheesy mac rank close to heavenly on my list. And I will admit, at late hours of the night, even Wawa mac and cheese has something to offer.
Until recently, mac and cheese was something that was prepared for me, and I had never attempted it myself. However, with a kitchen of my own this year, I decided with my friend, a fellow mac-and-cheese aficionado, to try making some of our own. We found a Martha Stewart recipe on the popular food blog SmittenKitchen, and the results were incredible.
We knew we had found something special, even before the mac and cheese was done, upon sampling the cheese sauce. My friend and I would have been completely content simply eating the cheese sauce from the pot- the combination of milk, butter, Wisconsin white cheddar cheese, and pepper was unlike anything I’d ever tasted.
When I took my first bite of the final product, I knew I had found my new favorite. It was honestly one of the best mac and cheeses I’ve ever had. How such simple ingredients could yield something so delicious never fails to amaze me- every single person who I (begrudgingly) offered it to instantly was hooked. The white cheddar was smooth and creamy, and the kick of pepper kept the cheese from dulling my taste buds. The entire combination was pure comfort.
I’m tempted to say this is one of the finest mac and cheeses I’ve had the pleasure of enjoying. I'm also not a super experienced cook, and this was so easy to prepare. I have a feeling when I’m home for winter break, this is going to replace Annie’s Shells and Cheddar as a staple. This savory, gooey, cheesy dish is simply too good to pass up.
Martha Stewart’s Creamy Mac-and-Cheese
Adapted from Martha Stewart Living Cookbook: The Original Classics
Serves 12
Note: When my friend and I made the mac-and-cheese we adjusted it to four servings. We used pre-made breadcrumbs, omitted the nutmeg, and used packaged crumbled parmasean cheese. The first two changes were completely acceptable, but in the future, I'd definitely recommend using fresh grated parmesan instead for improved melting and a smoother texture.
Ingredients:
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
Directions:
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
Monday, December 3, 2012
Comfort Food: Clam Chowder
In conjunction with Penn Appétit's comfort-food themed Fall 2012 magazine, we are featuring a few of our blogger's favorite comfort foods, along with their cherished recipes.
Today's featured recipe is: Port Townsend Clam Chowder
Everyone knows that clam chowder is considered a quintessential New England food. However, like most Northwesterners, clam chowder played a large part in my childhood too. The begginings of clam chowder in the Pacific Northwest can be traced to the sucessful Seattle seafood-joint Ivar's Chowder House, opened in 1946 by folk singer Ivar Haglund. The restraunt was so sucessful, in fact, that Haglund's song "Acres of Clams" is now Washington's unofficial state song. Now Ivar's clam chowder is sold everywhere- you can buy a bowl while watching a Mariner baseball game or while riding a ferry boat across the Puget Sound.
As delicious as Ivar's clam chowder is, I'm partial to my grandma's recipe that has been passed down to me. In the 1960s my grandma would make her chowder from clams that my grandpa, mom and aunts had freshly dug from Marrowstone Island, across the water from their home of Port Townsend, WA. Nowadays, however, my family prepares it with canned clams that you can find at any grocery store.
-Elliott Brooks
The Recipe
Ingredients
3 Tbsp butter
2 yellow onions
1/2 lb. bacon pieces,chopped
1 large potato, cubed
1 cup chopped clams
1 pint (2 C) heavy cream or half-and-half or milk
Clam nectar (steaming juice) or commercially bottled clam juice or potato cooking water or milk as needed
Salt and pepper to taste
Directions
Brown bacon pieces and reserve.
Drain all but 1 T bacon fat from skillet add butter and saute onions slowly till golden and well cooked.
In saucepan place potatoes and cover with cold water.
Bring to boil and slow boil 20 minutes or until soft.
Add potato to onions, add bacon, clams and cream.
Dilute to taste with clam nectar.
Heat but do NOT boil.
Season to taste.
Friday, April 20, 2012
Blast from the Past Recipes: "In the Magazine" Exclusive
You can find old recipes for Mustard Soup and Roast Calf's Head in our Spring 2012 Issue. Below, find more recipes from the bygone eras:
"How to Make a Bacon Tart"
from The whole Body of Cookery Dissected, taught and fully manifested, Methodically, Artifically, and according to the best Tradition of the English, French, Italian, Dutch etc. (1661)
You must take some fat clear Bacon that is not rufty, and scrape it with your knife, until you have the quantity of a pound or upwards, throw it into fair water: after its well soakt, drain it out, and put it in a stone mortar, and beat it with a wooden pestle; then put to it some Orangado, and dryed Cittern sliced; put to it some Rose water, two handfuls of grated bread, eight eggs, season it with Sugar, Cinnamon, Ginder, Nutmeg, and a little Salt; beat it all together well, and when your coffin, or coffins are made, and a little dryad in an oven, you may put it in and bake it, and serve it up, with a cut, and Wafers on it.
"Savory Porridge"
from The Principles and Practice of Vegetarian Cookery, founded on chemical analysis and embracing the most approved methods of the art (1860)
Oatmeal two or three table-spoonfuls; onions two or three ouches; milk one pint; butter a quarter of an ounce; pepper and salt one tea-spoonful. Boil the onions in two waters; when tender, shred them fine and add them to the boiling milk; sprinkle in the oatmeal, add the butter, pepper and salt; boil ten to fifteen minutes, pour it into soup plates, and serve with sippers. Instead of onions, grated cheese may be stirred in with the oatmeal. Cheese with Indian meal or semolina, forms also another variety of polenta, an Italian dish. For sweet porridge add sugar, raisins, currants etc., instead of the onions and pepper.
"Oeufs au Caffé.
Coffee-eggs, or with Coffee."
from The Art of Modern Cookery Displayed. Consisting of the most approved methods of Cookery, Pastry and Confectionery of the Present Time (1767)
Make some good strong Coffee, let it rest to clear as usual, and sweeten it with Sugar according to Discretion; beat up six Yolks of Eggs, with about four Cups of Coffee, and sift it; pour this in little Moulds, in the Form of Eggs, or of any other; Do not fill them quite; and bake in a mild Oven, or a Dutch one, or with a Brazing-pan; cover between two Fires; they are made after this Manner, in the Shape of any Fruits, or Birds, if you have proper moulds for it, either or Copper or China, &c., &c.
Wednesday, April 18, 2012
Picnic Playlist
Sound of Sunshine - Michael Franti & Spearhead
Left & Right In the Dark - Julian Casablancas
Walk Tall (feat. Paul Simon) - Ziggy Marley
Get Some - Lykke Li
Girl - Beck
Ambivalence Avenue - Bibio
Surprise Hotel - Fool’s Gold
Relator - Pete Yorn & Scarlett Johansson
I Can Change - The Very Best & LCD Soundsystem
Colorful - Rocco DeLuca & The Burden
Check out the Spotify playlist here!
--Shaye Roseman
Food 411 Q & A: "In the Magazine" Exclusive
To gear up for this issue’s picnic feature, we asked some of our favorite Philly food people for ideas. Here’s what they had to say (and don't forget to join us TONIGHT, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!):
Jonathan Adams [Executive Chef, Pub & Kitchen]
“My favorite picnic food is probably biscuits. You can bake them ahead of time and eat them at room temperature. They’re kind of different than a slab of bread and there are a million different varieties.”
Peter Woolsey [Executive Chef, Bistrot La Minette]
“Deviled eggs are the greatest picnic food in the entire universe. They always get a little messy when transporting, but they’re always delicious and worth the trouble Ouefs mimosa are the French version of deviled eggs, and they’re made with Dijon mustard and tarragon instead of paprika.”
Craig LaBan [Restaurant Critic Philadelphia Inquirer]
“There’s nothing like eating fried chicken at room temperature. Speaking of which, it’d be fun to go to Federal Donuts and pick up some hot doughnuts and fried chicken. Don’t forget the chicken salad and traditional Philly hoagies. South Philly is fantastic for provisions: peppers with provolone, prosciutto, and marinated mozzarella balls for Italian fare; bánh mì sandwiches for classic Vietnameses; and oh—the Mexican food! I love chicharrones [fried pork rinds]. There are lots of little stores in Philadelphia that sell them. Tortilleria San Roman in the Italian Market makes authentic tortillas from masa, and incredible salsa. They have the best tortilla chips in the city; I’d want those on my picnic.”
Tuesday, April 17, 2012
Picture-Perfect Picnic: "In the Magazine" Exclusive
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Themed Picnic- Menu for an Indian Picnic: "In the Magazine" Exclusive
In this semester's magazine, we put a twist on the classic picnic, offering menus for meals skewed Italian, Asian, Jewish, British, and Indian! Here we give step-by-step instructions for an Indian picnic that's sure to impress. Don't forget to join us on Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!
THE MENU:
aloo tikki (pan-fried potato cakes) with tangy date chutney
spicy masala chicken kebabs
corn salad with coconut and cilantro
mango lassi
THE RECIPES: Aloo Tikki and Corn Salad
Aloo Tikki
Serves 8-10
For potato cakes:
8 medium-sized potatoes, peeled
4 1/2 teaspoons chaat masala (optional)
Fresh mint paste (recipe below)
Salt to taste
For mint paste:
20-30 mint leaves
3 tablespoons fresh coriander leaves, finely chopped
3-4 green chiles (or less, according to taste)
1-inch piece of ginger
1 teaspoon lemon juice
In a large pot filled half to three-quarters full with water, boil the potatoes until cooked through. Remove the potatoes from the water and set aside. Once they're cool to the touch, mash the potatoes with a fork or masher, then place them in a large bowl.
Place the mint, coriander, green chiles, ginger, and lemon juice in a blender with a few spoonfuls of water. Sprinkle in the chaat masala and blend into a fine paste. Scoop the paste into the bowl with the mashed potatoes. Season with salt; mix thoroughly. Using an ice cream scoop, shape the mixture into 1 or 2-inch balls and flatten them in the palm of your hand.
Place a shallow frying pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is warm, place two or three of the tikkis in the pan. Cook until golden brown, about 2 minutes on each side. Serve warm with date chutney.
Date–Tamarind Chutney
Makes 2 cups
14-15 pitted dates
2 green chiles
1 1/2 cups cold water
2 cloves garlic
1 tablespoon tamarind pulp
Salt to taste
1 teaspoon dried roasted cumin
1 teaspoon dried roasted coriander
Soak the dates and green chiles in the water overnight. Once soaked, pour the entire mixture into a blender and add the garlic, tamarind pulp, and salt. Blend until smooth (it should become thick and liquidy in nature). Stir in the cumin and coriander.
Note: 1 1/4 cups of raisins can be substituted for the dates in this recipe.
Corn Salad with Coconut and Cilantro
Serves 4
1 1/2 teaspoon vegetable oil
1/2 teaspoon mustard seeds
Pinch of asafetida
3 green chiles, chopped
1 curry leaf (optional)
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 large onion
3 ears corn, kernels removed and cobs discarded
1/2 cup fresh (unsweetened) coconut, or dried coconut that has been rehydrated by soaking in warm water for a few minutes
1 tablespoon fresh lemon juice (about 1/4 lemon)
Salt to taste
Chopped cilantro for garnish (we like our cilantro, so I used 1/2 cup, but you can add as much or as little as you like)
Heat the oil in a medium saucepan. Once it's hot, add the mustard seeds and asafoetida, then the green chilies and and curry leaves, and, finally, the turmeric and cayenne.
Add the onions to the oil and spices; sauté for 5 minutes. Add the coconut, reducing the heat to "low" as you do so, and sauté for another 2 minutes. Stir in the corn and cook, covered, for 10 minutes.
Once the corn has cooked, add the lemon juice and salt. Garnish with cilantro. (Serve as is, or continue with the instructions to make corn "pockets.")
To make the pockets, begin by preheating the oven to 400. Lay a sheet of puff pastry out onto a lightly floured cutting board. Depending on what size pocket you'd like, cut the sheet into either 3 or 4 even squares. Roll out the edges of each square very gently (just so the dough is worked out a bit), then place a spoonful of the corn usal in the center of it. Bring two opposing corners of a square together and pinch together the edges to make a triangle. Seal the edges with a fork. Repeat with the remaining squares (and the rest of the puff pastry sheets). Bake for 25 minutes, flipping each individual pocket over after about 12 minutes. Serve as is, or with a squirt or sriracha sauce on the side.
Monday, April 16, 2012
Urban Apiaries: "In the Magazine" Exclusive
In our upcoming Spring 2012 issue, one article features neighborhood sweetheart Urban Apiaries, Philadelphia's first and only urban honey company. See Trey Flemming of Urban Apiaries at work:
Puff Pastry Cheese Twists: "In the Magazine" Exclusive
Check out this recipe featured on the cover of our Spring 2012 issue! Join us on Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!
Puff Pastry Cheese Twists
Recipe Courtesy Becca Goldstein
Makes 18 twists
Ingredients:
1 package puffed pastry, thawed
½ cup grated parmesan or pecorino romano
1 egg yolk
Freshly ground black pepper
Directions:
Preheat oven to 365 degrees. On a clean surface, roll out one sheet of pufed pastry slightly. Make an egg wash: Beat the yolk with a splash of water. Brush the puffed pastry with the egg, and evenly cover dough with ¼ cup grated cheese. Sprinkle with black pepper.
Line a baking sheet with parchment paper. Slice the dough width-wise into 9 even stretches. Twist each piece so it spirals 3-4 times and place on baking sheet. Cook in oven 15 minutes or until golden, flipping in the middle if necessary.
Repeat with other sheet of dough, cooking only one batch at a time.
Sunday, April 15, 2012
Sweet Freedom: "In the Magazine" Exclusive
We feature Sweet Freedom--Philadelphia's first and only completely gluten-free, vegan, allergy-friendly bakery--in our upcoming Spring 2012 issue. Here's a glimpse of their fruit oat crumble:
Jamonera Tapas: "In the Magazine" Exclusive
In an article about the communal joy that comes from sharing small plates featured in our 9th issue, we showcase tapas from Marcie Turney and Valerie Safran's newest spot: Jamonera.
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Saturday, April 14, 2012
Picture-Perfect Produce: "In the Magazine" Exclusive
Friday, April 13, 2012
"Jewish Deli" Picnic: "In the Magazine" Exclusive
The launch of our Spring 2012 issue is less than a week away! In a section on culturally themed picnics, we detail the perfect bites for a "Jewish deli" themed picnic spread:
Join us next Wednesday, April 18, at 7:30 pm at 3627 Locust Walk to celebrate the launch!
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Wednesday, November 30, 2011
Monday, November 28, 2011
Tuesday, April 19, 2011
New Issue of Penn Appetit!
The Spring 2011 issue of Penn Appetit comes out today, (our longest ever, and with a newly redesigned logo) featuring interviews with Marc Vetri and Marcie Turney, gorgeous photo spreads, exclusive recipes, restaurant reviews (Carman's Country Kitchen, Franklin Fountain) and features on the Italian Market, urban farming and where to find the best pork belly, water ice, chai, Korean tacos and crepes in Philadelphia. Check out our Facebook page for a sneak peek at the pictures our photographers took while shooting for the magazine, and pick one up on the walk and in the Pubco racks this week!
