How a Harlemite built her wine business one bottle—and one customer—at a time.
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Dig this helpful guide from the folks at GrowNYC, the non-profit group behind city Greenmarkets. It’s a list of which of their farmers citywide are selling turkeys, plus how to order them and where you can pick them up. Don’t forget the butchers at Dickson’s Farmstead Meats in Chelsea Market or your mail-order friends at Fleisher’s and Heritage Foods USA. (The latter will probably let you order from their new Heritage Meat Shop in Essex Market, too.)
For this Long Island boy Brooklyn sometimes seems endless. Like when you can exit the Bedford Avenue L station in Williamsburg, as we did last week, and head half a mile south on Wythe Avenue and come upon a whole neighborhood of little food shops and new and renovated condos that didn’t seem to exist a few years go. Perhaps its this vast newness–realtors citywide, we’re told, are now pushing the part of Williamsburg called the Southside–that was part of the inspiration for Isa on South Second Street.
On Wednesday night, at Guastavino’s under the 59th Street Bridge, we tasted the new face of Italian food in New York, like salumi from Cesare Casella of Salumeria Rosi. What tied all these dishes together wasn’t just their Old World inspiration, but their locavore sensibility: They were all made from mostly New York grown ingredients: In fact this batch of sopressatta was Casella’s first made with Empire State meat.
He lies awake at night on the Upper East Side and reads cookbooks
Along with the country’s trendsetting fashion designers, Manhattan is also the birthplace of what’s now de rigueur in any best-dressed kitchen
Jim Hyland heard that other farmers his issue and he saw an opportunity.
Working directly with networks of local foragers from Italy, France, Croatia and Spain, they seek out the best of the best, bringing in fourteen tons of truffles annually
Today the age-old staple is essentially extinct—which is precisely why chef Matt Weingarten makes it.
EcoLogic’s plant-based, biodegradable products are becoming as popular in city kitchens as heirloom apples and heritage pork
