Best Food Writing 2012: We Made the Cut!

We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.

The New Old Holiday It Bird, Goose

Tis a shame that the humble goose, once beloved for its rich flavor and luscious layer of fat just under the skin came to be replaced by the wild turkey at holiday meals. In our current issue Nancy Davidson traces the decadent bird’s comeback.

Eat for a Good Cause: Hurricane Sandy Relief Dinners, Benefits and More

Everywhere we look it seems people are pitching in–helping neighbors throw out damaged furniture and scour their floors, donating clothes and homemade meals, or fundraising to buy the newly homeless undies and blankets. If you’re looking for more ways to help our neighbors in need after Hurricane Sandy, here are some worthy (and delicious) options.

IN OUR CURRENT ISSUE: All Good Things in Tribeca

In our current issue, Nancy Matsumoto takes us 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.

Brooklyn Grange Loses Bees to Hurricane Sandy, Vows to Rebuild NYC’s Largest Commercial Apiary

When Hurricane Sandy’s surge waters attacked the Brooklyn water front, they didn’t just threaten human lives. More than a dozen hives on a pier in the Navy Yard served as the home base for NYC’s largest commercial apiary, the result of years of effort and a successful $22,000 Kickstarter project by Brooklyn Grange. By the time Sandy’s waters had receded, only a few of the hives remained. Most had floated away.

Calling All Latke Experts: Enter Your Recipe in This Year’s Latke Festival at BAM

When fall rolls around, do you pull out Bubby’s oil-stained latke recipe or do you make up your own modern version using beets from the Greenmarket? Are you a garnish purist, strictly sour cream or applesauce for you, or do you jazz your latkes up with jalapeños, strawberries or sriracha? We’re looking for the best of the borough for our December 10th Latke Festival at BAM, hosted with Great Performances.

Donate to the Red Cross Now to Help Fellow Sandy Survivors

In light of the water-filled homes and debris-covered streets in Manhattan this morning, we at Edible are feeling very grateful. We have water, food, and dry homes to keep warm in. But many of our neighbors in New York City, New Jersey and out on Long Island aren’t so lucky today.

IN OUR CURRENT ISSUE: Foraging for Autumn-Olives

In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.