FROM OUR RECIPE ARCHIVES: Brandy Milk Punch

With holiday parties looming and menus to plan, we thought of this rich, frothy punch by mixologist Casey Van Heel of Rye Restaurant in Williamsburg. Light as a feather, yet decadent thanks to the upstate milk, this cocktail is more dessert than drink and perfect for filling guests’ glasses at winter gatherings.

Slow Food Benefit Show at Jimmy’s No. 43 on December 2

At the second annual Slow Food Show on December 2nd at Jimmy’s No.43 attendees will have a chance to sample artisanal products, chat with the producers, buy their goods and sip small batch beers from Jimmy’s extensive beer list. The show will feature local food entrepreneurs who help build the regional food and farming economy.

IN OUR CURRENT ISSUE: Fishers Island Oysters

Fishers Island oysters are reknowned–and beloved by New York City chefs–for their briny taste and succulent sweet meat. In our current issue, Genie McPherson Trevor, editor of Edible Rhody, introduces us to the island’s bivalves and to Steve and Sarah Malinowski, the folks who raise the island’s only export.

IN OUR CURRENT ISSUE: The Original Box of Chocolates

In our current issue, Emily Warren takes a look behind the scenes at Madison Avenue’s latest chocolatier, Neuhaus, which is anything but your run-of-the-mill chocolate shop. Aside from a divine selection of carefully crafted treats, Neuhaus can claim something no other chocolate maker can: it invented the box of chocolates.

Get the Edible Brooklyn Cookbook FREE When You Subscribe

Subscribe for 2 years to Edible Manhattan, Edible Brooklyn or Edible East End before January 1, and as a bonus we’ll send you a copy of the Edible Brooklyn cookbook–free of charge. That’s a $18.95 value, and a perfect addition to any kitchen, whether in Brooklyn or beyond, not to mention a great gift for Hanukkah, Christmas, a birthday, or any special occasion.

EDIBLE GLIMPSES: Tribeca’s All Good Things

Take a peek inside Tribeca’s new food hall, All Good Things, where hungry shoppers find a curated selection of artisanal goods from the likes of Dickson’s Farmstand Meats, Orwasher’s bread, Blue Marble Ice Cream, Nunu Chocolates, Blue Bottle Coffee and Cavaniola’s cheese, plus an upstairs oyster bar and a downstairs fine-dining restaurant.

FROM OUR RECIPE ARCHIVES: Joe Wilfer’s Tom & Jerry

The Tom & Jerry–a frothy, rich Christmas-time drink akin to eggnog–was, according to cocktail historian David Wondrich, created in the early 1850s by famed mixologist Jerry Thomas. As legend goes, Thomas refused to make them until after the first snowfall. It may not be Christmas yet, but the snow has fallen, people, so ready your mixers!