Warm Romance
Photography by Megan Wylie Ruffing

I recently went on a first date in a coffee shop. I curled into one of those great coffee-shop couches and gave myself over to flirty wordplay, confident confessions, and enchanting eye contact. But I have a theory: I think coffee dates go so well partly because of the trance of a warm cup. The world is a better place when our palms are around toasty mugs and our faces are basking in steamy espresso facials.

Find your own romance on our coffee tour (page 21). We’ve revealed what’s brewing at the best coffee shops in town, with recommendations for your every mood and occasion. And we want your picks, too! In this issue, we’re launching the “Best Coffee Awards.” You can vote at edibleallegheny.com for the best coffee — as well as the best latte, the best coffee art, the best barista, and more. Let us know about all of your favorite haunts and what you love in your cup.

While you’re in that loving mood, tear out the recipes in our “Pumpkin It Up” feature (page 26), and make something sweet for a friend this fall. We’ve garnered these yummy dish ideas from some of our favorite chefs, markets, and farmers. They’re Edible Allegheny tasted, and they have our satisfied stamp of approval.  We’ve also got a special story from managing editor, Katie Mavrich, who enjoys canning with her grandmother in the harvest season. Read her inspiring anecdote (page 30), and then, make your own food storage resolutions and traditions. 

Visit Pleasant Valley Organic Farm (page 18) in this issue as well as new local food restaurant E2 (page 16). And swirl some pasta with Steve Salvi (page 14), who sources his artisan spaghetti, gnocchi, ravioli, and more to restaurants all over the region. And don’t forget to circle your own local food picks in the ever-growing Edible Allegheny Dining Guide (page 33). 

‘Tis the season for good food, comfort food, and this issue is overflowing with all of our favorites. We hope you’ll find a few of yours, too.

I raise my mug to you and to this beautiful season,

Victoria Bradley, Executive Editor