SPRING 2015 TABLE OF CONTENTS

DEPARTMENTS

4 AT TABLE
6 CONTRIBUTORS
8 THE FOOD LIFE
12 FIRST PERSON: LOOKING FOR LOVE, TABLESIDE
38 COOKSHELF: PHYLLIS STEIN-NOVACK
40 ROAD TRIP: FRENCHTOWN, NJ
44 GLOBAL CITY: WEST AFRICAN
IN WEST PHILLY
47 ADVERTISER DIRECTORY
48 EDIBLE HISTORY

FEATURES

15 LOCAL HEROES
Edible Philly’s 2015 award winners
22 BREAKFAST AT SULIMAY’S
Inside a Fishtown institution
26 FROM FRYER TO FIRE
Green Meadow Farm powers through the winter
on an unlikely energy source
28 FRESH PASTA REVOLUTION
How one local company changed Italian restaurants around the country
34 BEYOND THE BIERGARTEN
Chef Jeremy Nolen on his new
cookbook and restaurant

RECIPES

9 Peas
25 Lucretia Sulimay’s Breakfast Sausage
31 Fettuccine with Corn Crema and
Charred Green Onions
36 Spaetzle with Asparagus, Gouda and
Ramp-Hazelnut Pesto

tocSpr15

COVER: Clockwise from top left: Sue Miller; Andrew Erace; Heather and Norman Fetter; Bill Golderer; Andrew Kochan; Davide Creato, Gino Razzi, and Carley Razzi Mack. Photographs by Danya Henninger

THIS PAGE: Chipotle infused olive oil from Olive with a Twist in Frenchtown. Photograph by Glenn Race

 

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