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.
This is easy. Seriously easy. Tell us why you love craft beer in the comments section below and we’ll hook two lucky winners up with connoisseur tickets to the NYC Craft Beer Festival Winter Harvest Edition on Saturday, December 1st.
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.
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.
Ahoy, Mateys! Saltie, the Williamsburg café known for spectacular sandwiches with nautical names and foods that rock the sweet/salty combo, has recently released a cookbook. Now you, dear reader, have a chance to get your hands on a copy, free of charge.
Oh, the mushroom–grand, elusive (yet shockingly abundant once you’ve learned to spot them), irresistibly delicious. For 50 years the New York Mycological Society has helped amateur fungi gatherers spot, categorize and enjoy all sorts of mushrooms.
Thanksgiving is just one week away. If you haven’t finalized your menu plans (or heck, even if you have), you’ll want to try this recipe for Fresh Pumpkin Pie with Salty Roasted Pepitas from One Girl Cookies, which we profiled in Edible Brooklyn last year.
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.
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.
While you’re stocking up on kohlrabi and local beef at the Union Square Greenmarket (temporarily relocated to Madison Square Park) this week, drop by the Market Information Table to donate a bag of produce to hungry New Yorkers who’ve been affected by Hurricane Sandy.
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.
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!
