We’re thrilled to announce our fourth annual Eat Drink Local week, an eight-day locavore love fest for our foodshed celebrated by Edibles around the tri-state area. For one week, starting June 22nd, we urge you to show some love for our local food system by dining out, cooking in and enjoying local, seasonal ingredients.
Artisans
In a city where locally made/grown/foraged anything and everything commands immediate respect, Ethan Gallagher and Sarah Sproule found it ironic that despite the many bodies of saline water around, no one was making salt.
Come February, we at Edible get bombarded with Valentine’s Day dinner ideas, most of which are so forgettable we don’t even bother sharing. But this year Kriemhild Dairy (who’s grassfed butter we wrote about in Edible Brooklyn last year) had an idea that we loved.
Eden’s Ice Cider captures the essence of apples.
You won’t find wormwood in this American take on the forgotten classic.
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki. This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony.
Sometimes words just can’t capture the richness of a meal or the perfection of a composed plate. But often, a photo can.
New York City is no stranger to artisanal foods. We’ve got fancy jam, fancy mayonnaise, fancy pickles, fancy peanut butter…and now, fancy ketchup, too.
