Fortnightly 5: 1.18.2021
Comforting, bright. Warming. That’s what I’m looking for these winter days.
Elsie’s
The epitome of a pretty pickle is found at this happy storefront, where jumbo versions of crisp, brined cucumbers are stuffed with meats, cheeses, vegetables, accents and more. Holy hoagie! No bread needed!
Kitch Organic
Scratch cooking, organic ingredients and twists on the norm bring joie de vivre to everyday fare. P.S. It’s all gluten-free and dairy-free.
Chutzpah Kitchen
Ready to travel, to re-heat, to soothe the soul, the foods at this Middle Eastern storefront respect tradition and revel in embraceable ingredients.
Sophie’s Bistro
Light the candles, bring out the china and the silver – then bring home from a classic French bistro a classy three-course dinner.
White Horse Wine and Spirits
Artisan wine, beer, spirits – and food to match: What this culinarily serious marketplace holds under one roof are the makings of top-quality meals ready for takeout.
In the Pocket
The hand-held humble pies known as empanadas can hit the spot at breakfast, lunch, dinner and, of course, snack time. Shawn P. Roarke scoured the Garden State for the hottest pastry pockets in both classic and nuevo form.
Soul Empanadas
Ben Dawson and his distinctive empanadas aren’t easy to find, so catch them while you can at Renault Winery’s “Vintner Wonderland.”
Fortnightly 5: 1.4.2021
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Chef Train: Dan Richer
Where do the pros go out to eat, shop or otherwise forage for their own edibles? Hop aboard the Chef Train to learn where those in the know grab a bite – or a bushel.
Fortnightly 5: 11.14.2020
Tipping a cap to my dear friend Rick Nelson, who is the pitch-perfect-palate food critic for the StarTribune in Minnesota, The Peasant Wife introduces an every-other-week column that highlights five favorite foods eaten in that time period. Rick, mind you, does this weekly, and was telling me as we prepared this preview/intro to TPW, that it’s the feature his food section readers most enjoy.
Canal House Station
“Best-ever home cooks go public!” is what a headline should shout. Melissa Hamilton and Christopher Hirsheimer are at one with the seasons, in sync with farmers and foragers, and happy when cooking together.