IN OUR CURRENT ISSUE: Carefree and Car-free Edible Excursions

In our current issue, Emily Warren digs up five easy and edible excursions from the city–no car required! Read the story to find out how a little public transportation can have you picking apples, touring a maple syrup farm or sampling small-batch spirits in no time.

FROM OUR RECIPE ARCHIVES: Calliope’s Simple Fluke Crudo

Fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, calls this recipe for fluke crudo “delightfully simple.” It takes seconds, or for a little more effort, try chopping it into a medium dice with red onion, fresh chilies and herbs and dousing the lot with citrus juices for an easy fluke ceviche.

Get 50% Off Tickets to Edible Escape Before 6 PM Today

Until 6 pm today, take 50% off tickets to Edible Escape–our second annual travel tasting party next month where we’ve lined up an exotic menu featuring flavors from around the globe. Travel the world with us as we sample flavors near and far–everything from Ukrainian lobster pierogies and Spanish poached pig cheeks to Long Island wine.

Edible Installation by Fritz Haeg Opens Today at MoMA

Fritz Haeg and Annie Novak of Eagle Street Rooftop Farm in Brooklyn have teamed up to create Domestic Integrities, a highly seasonal installation at MoMa. Part outdoor garden and part interior field, the work features medicinals, herbals, edibles, and plants for pollinators–all cultivated earlier this summer–which will be harvested throughout the course of the exhibition.

FROM OUR RECIPE ARCHIVES: Autumn-Olive Jam

From August to early November, autumn-olive trees around the city are loaded with red currant-like berries, easily identifiable by their silver-stippled skins. In our current issue, Marie Viljoen shares tips for where to find the trees, when to taste the berries and how to turn the sweetly tart fruit into luscious autumn-olive jam.

Could Apple Become the New Grape?

It’s too soon to tell, but the tides, they are a changing. Sales of cider were up 23 percent last year and big beer manufacturers are buying stakes in the emerging market, says David Flaherty, operations and bar manager at Hearth and Terroir Wine Bars and a blogger of all things alcoholic. And at least for one day the humble apple ruled the roost at the Astor Center.

A (Mouthwatering) Sneak Peak at Edible Escape

Get ready to tour the world with your fork at Edible Escape, our second annual travel tasting party next month. We’ve lined up an exotic menu featuring flavors from around the globe, as far as Japan and as near as Long Island.

Cider Salon: A Sneak Peak of What’s to Come

Join us on Tuesday, September 18th from 6 to 8 pm at Cider Salon, a public tasting event previewing the hard ciders that will also featured during Cider Week, October 12-21. In addition to hard cider from more than a dozen regional cider producers, the Cider Salon will feature local cheeses from Murray’s Cheese and Cabot Cheese, and breads from Orwashers.