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.
At his West Village Japanese restaurant, Chef Takashi Inoue features all sorts of unusual cuts of meat. Taking the nose-to-tail trend to a whole new level, customers will find animal parts unheard of on other menus (cow’s testicles, calf’s brains, and three kinds of cow stomach among them) prepared in inventive new ways.
Wowza! When we asked you, dear readers, to send us your pics of an ingredient or dish that makes you heart NY, we hardly expected such a response. Now we need your help sifting through these beauties to choose a winner to send this cookbook to.
At Cookshop, sourcing locally is serious business. From a strict Made-in-America-only cheese policy to the grand six-foot chalkboard displaying the names of the farmers who provide the restaurant’s ingredients, every touch celebrates our local foodshed.
Come May 29th, we’ll be sipping award-winning Long Island wines and feasting on some of the finest fare in Brooklyn (and Manhattan). Here are just a few things we’ll be tasting.
We got our hands delightfully dirty making this issue—and hope you’ll have just as much fun digging in.
As an ode to New York, Daniel Humm and Will Guidara, the chef/manager team behind Eleven Madison Park and NoMad restaurants, have teamed up and released a gorgeous cookbook showcasing the ingredients, farmers and bounty of the Empire State. Now we’re giving away a free copy to one lucky reader.
This food book fair is so far up our alley, we wish we could say we’d planned it! The roster of participants includes countless Edible contributors, plus chefs, editors, bloggers and other movers and shakers in the food movement.
This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
We know we shouldn’t complain, but for our upcoming issue we have too darn many good photos to put on the cover. Ramp pizza, uni, Zak Pelaccio’s upstate restaurant… Can you help us out?
L.A.-based sculptor Miguel Nelson developed Woolly Pockets, a modular living-wall system that allows even the blackest thumbed among us to turn chain link fences and drab brick walls into lush, green gardens.
“The East Village has a new watering hole—and for once, that term’s not a misnomer. The drink on tap at Molecule isn’t wine or beer, but pure water.” Read more on this anti-pollution, eco-friendly spot in our current issue.
