The city’s new star seafood seller isn’t a middleman. She’s a middle woman.
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
It’s condimentary. Sir Kensington’s Ketchup is tailor-made for brawny burgers like Little Owl’s.
With help from NY1, we took a video tour inside the headquarters of The Diner Journal, a food (and non-food) zine put out by the restaurant group behind Diner and Marlow & Sons in Williamsburg.
Jacober’s favorite, by the way, would probably please the real Morris: It’s chef Austin’s riff on a Reuben, made with dilly Russian “tartar” sauce, corned beef and his own pickled Napa cabbage.
If you missed Gabrielle Langholtz, our editor-in-chief, on Fox News this morning talking about maple syrup–how it’s harvested in our foodshed, how to cook with it, how this has been one of the shortest seasons in recent history–take a look-see right here.
This week’s Edible Manhattan NY1 segment covered the incredible soft serve created by Momofuku Milk Bar chef and co-owner Christina Tosi. One thing we weren’t able to squeeze into the piece is the roster of new flavors Tosi–who is as eloquent and intelligent as she is creative in the pastry kitchen–is planning for May 1.
For the next three nights–Monday, Tuesday and Wednesday–the cooks from Brooklyn’s Sweet Deliverance catering company…
On Wednesday, March 21st from 8 pm to 10 pm, we’re teaming up with some of the most knowledgeable folks around for How to Knead, Top & Toss at the Brooklyn Brewery, an evening devoted entirely to making perfect pizza.
By March, the majority of my being is eager to see Winter kicked to the curb and Spring ascendant. But a recent trip to the famous Bi-Rite Market on 18th Street in San Francisco’s Mission District reminded me of one reason to miss the season, and that is citrus.
