Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
At Edible Escape–our travel tasting party next month–we plan to wow your tastebuds with some worldly flavors. We’ve got a killer lineup, including food from Ukraine, olive oil from Spain, wines from Portugal, high-class Italian fare and so much more. But as much as we love to travel the world with our forks at the ready, we don’t want to overlook the bounty of flavor here at home.
Gabe the Fish Babe, aka fishmonger Gabrielle Stommel, usually gets bluefish from day-boat fisherman Dean Pesante in Point Judith, Rhode Island, and often sells it to Calliope in the East Village. “Bluefish is an oily fish and can stand up to other bold ingredients,” says Stommel, “the combo of harissa, avocado and sweet bluefish make for a splendidly balanced dish.”
Our reduced subscription prices–an effort to help stimulate the economy (and your appetite)–have been so popular this summer that we are extending the deal for one more week, until September 16. What’s more, all subscribers get a discount code for all Edible events, including our October 17 travel tasting, Edible Escape. Buy two tickets and you’ve basically saved more than the cost of your subscription.
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
We love our neighborhood wine shop tastings. But, this being Edible and all, we thought something was missing from the equation: food! So come join us on Thursday, September 20th at 5pm when we’ve curated the perfect tasting.
In our current issue, St. John Frizell takes a closer look at Portland, home of a burgeoning food scene that spans everything from food trucks to craft beer. One of his favorite dishes from his trip to the jewel of the Pacific Northwest was from a restaurant called Smallwares, which calls its culinary approach “inauthentic” Asian.
Come sample flavors from around the world with us next month at Edible Escape and be entered to win a trip for two to Austin, all expenses paid.
Next month we’re throwing a tasting party–Edible Escape–where you can savor flavors from around the world, all without needing a passport. Now ViniPortugal, one of our Edible Escape partners, is offering a sweet chance to win a 5-day, all-expenses-paid trip for two to Portugal to experience the wine–oh the wine!–, food and sights firsthand.
In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki. This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony.
There are now more than 60 Edibles around the country, each chronicling its region’s best…
As stalls at the Greenmarkets overflow with late summer crops, here’s some inspiration to put up those peaches and tomatoes now. In our slideshow, Classie Parker, aka The Canning Queen, shares with her neighbors her food preservation fervor.
