We’re gearing up now for a night of ethnic eats and local beer and wines on the East End, all served a la food truck. Join us as we stuff ourselves with everything from hibachi shrimp and local fish tacos to Italian pastries.
Uncategorized
Here’s a recipe from our current issue for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
Sandor Katz–fermentation god and author of “Wild Fermentation” who we featured in the current issue of Edible Brooklyn–has released a new book and will teach a course on fermented foods at Stone Barnes Center for Food and Agriculture next month.
In our current issue, Emily Warren takes us into Rich Buceta’s beer-filled apartment on the Upper East Side for a peek at the former ad man’s hoppy creations. With more than 50 recipes for original beers in his portfolio, Buceta plans to open his own brewery–the first in Queens since 1953–later this fall.
There’s no time like the present to buff up on your culinary competence. Whether it’s a class on knife skills or a guided Riesling tasting you crave, check out our Edible Guide for links to more than a dozen culinary education centers where you can sign up today.
This year’s Eat Drink Local Week may have come and gone, but the habits that kids at our Eat Play Local Day event at the Children’s Museum of Manhattan picked up will stay with them long after they outgrow their overalls and tricycles.
On August 1oth, we’ve rallied a load of food truck vendors, serving everything from kimchi tacos to dumplings and cupcakes, to show folks that the East End is anything but void of ethnic eats.
Rather his goal was to revive a marketplace where Manhattanites have bought local food for centuries, to nurture nascent artisan endeavors, to build community and to introduce thousands of New Yorkers to one another over food that is indeed good, clean and fair.
Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.
Pastrami populi. The exhibit shows how lunch got, well, sandwiched.
According to an article in the August 19, 1900, New York Sun, down on Wall Street “the brokers themselves got to buying ice cream sandwiches and eating them in a democratic fashion side by side on the sidewalk with the messengers and the office boys.”
At An Choi on Orchard Street real ginger ale gets goosed with dark rum for a sparkly Dark ‘n’ Stormy. GuS is the only soda served at the Green Table.
