Sometimes words just can’t capture the richness of a meal or the perfection of a composed plate. But often, a photo can.
New York City is no stranger to artisanal foods. We’ve got fancy jam, fancy mayonnaise, fancy pickles, fancy peanut butter…and now, fancy ketchup, too.
We’ve taught you how to butcher a bird, we’ve taught you how to churn butter, now we want to teach you how to craft the perfect cocktail.
From sake to negronis, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.
In our current issue, Gabrielle Langholtz–editor of Edible Manhattan and Edible Brooklyn–reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
If you’re like us, weather this great gives us the itch to dine outdoors. On August 10th we’re heading out to the East End for a night of ethnic eats and local beer and wines, all served a la food truck.
Summer is a time for leaving the oven off and heading outdoors to dine. Next time your picnic calls for a crusty loaf of bread or a crumbly scone, check out our guide for links to dozens of bakeries around town.
From foraging for oyster mushrooms to thinking outside the usual take out box, here are some visual highlights from our archives. Click the photos to go to the stories.
From now until October, eggplant abounds at Greenmarkets in New York. One way to enjoy these lovely purple plants is with caponata, a cold southern Italian eggplant starter that goes great with warm, crusty bread. Raffaele Ronca, the executive chef at Palma, shared with us this recipe.
If you still haven’t gotten your ticket to Good Beer–our yearly celebration of suds and food–it’s time to get it now. The fun kicks off next Tuesday at 6 pm and will feature a lineup of brews and pairings to wow thirsty folks of all beer persuasions.
Got a craving for chocolate? In our guide you’ll find links to over a dozen chocolateries to find the handmade, artisanal, free trade, 60% cacao, bacon-filled, sea salt-dusted bars you’ve been jonesing for.
