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FALL 2024

fermentation jars on wooden shelves

In the Lab

There are a million variations and cultural expressions on what and how to ferment, but the basics are salt + foodstuff + time.

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woman bathing in absinthe glass

The Green Fairy

When water is added, the clear absinthe turns a cloudy, opal green—this is known as the “absinthe louche,” or releasing “the green fairy.”

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french vineyard

Taste France: Meet the Makers

An initiative of the French Ministry of Agriculture, Taste France celebrates the rich landscape of French food and beverages.

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