Brooklyn Supreme Court Justice Michael Pesce makes limoncello in Carroll Gardens using culinary geranium–an ingredient he discovered on the Amalfi Coast. The citrus-scented herb grows in the city, too, but with or without it, making limoncello at home is a snap.
In our current issue, Nancy Matsumoto takes us into the “Lunch Hour NYC” exhibit now on display at the New York Public Library. The display–an intense look into what lunchtime has come to mean over the last 150 years in the city–spans everything from high society cookbooks and school lunches to automats and the invention of pastrami.
This September, Le Fooding Brooklyn Fling will attempt to create “an insta-capture moment of all that is most alive in 2012, at the crossroads of style and deliciousness,” including a champagne dinner series, brunches at NiteHawk Cinema, vintage lunch at the Fort Greene and Williamsburg Flea Markets, and a campfire session with live music at the Williamsburg Flea Market. Well, we’re intrigued.
Down on the corner of Clinton and Essex Streets, Andrés Fabre has operated a shaved ice cart since immigrating to the United States from Santo Domingo in 1996.
The menu at Patsy’s Italian Restaurant has changed little since the 40’s, with standards like these veal meatballs, which have been made for at least three generations.
Our friends at the Northeast Organic Farming Association of New York are gearing up now for their Third Annual New York Locavore Challenge, which kicks off next month. To encourage folks to “vote with your dollar,” the fun includes a 250-mile eating locally challenge (you get to cheat on spices and 5 can’t-be-sourced-locally items).
Classie Parker, aka The Canning Queen, turned a a small vacant lot on 121st Street into a fertile garden that now feeds her neighbors and her own food preservation fervor. When she’s not busy pruning, planting, or putting up peaches, she’s pushing a cart around town teaching anyone who asks how they can can, too.
Just 30 minutes from Midtown, the Stone Barns Center can make you a farmer for life–or just an afternoon.
Late summer sunsets go down best with a cool cocktail in the hand. With that in mind, we dug up this fantastically herbaceous and spicy tipple, compliments of Greg Seider, an owner of The Summit Bar on Avenue C. Stop what you’re doing, raid your garden and make it now.
In our current issue, Melanie Bower delves into the history of modern refrigeration–the icy invention that changed the way folks in the city ate. Read her story for more on ice peddling, refrigerated train cars and imported produce.
From goat cheese to tres leches cake, here are some visual highlights from our Diary Issue. Click the photos to go to the stories.
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
