So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
Recipes
Chef Jason Weiner of Almond Restaurants shares his recipe for Warm Beet Curly Endive Pistachio Salad from the free Meatless Monday e-cookbook.
Once a year, nutmeg goes from unsung hero, to center stage, providing an indispensable seasoning to holiday staples from eggnog to pumpkin pie.
For a sneak peek at one of the recipes in Eat Ink, check out Lish Steiling’s Roasted Parsnip and Kale Salad.
Runaway Apricot found a way to keep carrot tops from becoming food waste that doubles as a condiment for just about everything.
Flipping through this book is so much better than your average, workaday recipe compendium. It’s about history, and memory and cultural connection.
This is it — this is the year that you’re going to make your Halloween treats at home instead of hurriedly picking up a jumbo bag of Tootsie Roll pops on your way home from work.
Happy Food Day! Hopefully you joined hundreds of other New Yorkers for this year’s Big Apple Crunch. Either way, check out our three favorite photos from our Instagram contest!
Watch chef Marcus Jernmark of Aquavit transform hot wine, a little bit of bourbon and “straight up vodka” into mulled wine that will spice up your holiday season.
For the Marzovillas, the son and mother team behind Puglia-centric I Trulli, putting their hometown specialty panzerotti on the menu was never in question.
Small batch chocolate cookbooks and podcasts questioning the choice to award Monsanto with the World Food Prize — yep, must be what the Edible staff is reading, watching and listening to this week.
