Kale & Ale: Match your salad with a saison at the Vegetable Hunter.
There’s a little brick café in downtown Harrisburg filled with surprises. At the Vegetable Hunter, not only can you order… Read More
Greater Harrisburg's Community Magazine
Food
Red Meat, Red Wine: Bold flavors for bold summer menus.
Summers in Pennsylvania are three glorious months bracketed by two major holidays. This is the time when meals move outside… Read More
Kosher in the Burg: The Harrisburg area’s options expand to fill a growing need.
Judith Schulder Keeping kosher can be a challenge. In addition to the foods that are forbidden outright—think ham and… Read More
Sample Saffron: This spice makes your Italian dish extra special.
I always delighted hearing my mother’s accounts of the trips she and my father took to Italy after I had… Read More
Cooking with Qui: Rosemary teams up with Harrisburg’s dean of Italian cuisine—and the result is a springtime delight.
Burg in Focus: Cooking with Qui from GK Visual on Vimeo. When TheBurg suggested I get together and cook with… Read More
A Place at the Table: The faces behind Harrisburg’s women-owned food businesses
Photo by Hartman Benzon Media They’re newbies, seasoned veterans and family members continuing a culinary legacy. These women happily find… Read More
Best of the Brews: A self-described “beer snob” makes the rounds of our rapidly expanding craft beer scene—and shares his favorites.
A few months ago, I was marveling at the seemingly endless list of craft beers at the Federal Taphouse in… Read More
Abroad, at Home: International eats are as close as, well, down the block.
It wasn’t long ago that the corner pizza joint passed for Harrisburg’s best idea in “international cuisine.” No longer. In… Read More
Beer Pioneer: This month, Appalachian Brewing Co. marks 20 years making craft suds.
It was the mid-1990s, and Harrisburg residents Jack Sproch and Shawn Gallagher were two local guys interested in starting a… Read More
The Squids Are All Right: Calamari—dining out and at home.
Early in my cooking “career,” I found myself wanting to cook everything. Every new cookbook was an inspiration to me.… Read More