Corner Store Meets Restaurant? Omar Tate Risks Everything to Open Honeysuckle Provisions

Chef Omar Tate has spent the last few years building a grocery
cafe in West Philadelphia that reimagines the corner store. He
tells us how he interprets Black culinary traditions with menu
items like hoagies and black-eyed pea scrapple, and why he thinks
our neighborhoods no longer feel like communities. Plus,
mixologist Neal Bodenheimer shares cocktails from New Orleans, J.
Kenji López-Alt offers a new way to use leftover scallions, and
we make gnocchi out of flour, not potatoes.


Get the recipe for Gnocchi di Farina with Pancetta and Garlic
here.


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