FROM OUR RECIPE ARCHIVES: Blueberries with Feta and Mint

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 CURRENT ISSUE: Foraging for Urban Pigweed

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.

THE EDIBLE GUIDE: Bakeries

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 OUR RECIPE ARCHIVES: Traditional Sicilian Caponata

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.

THE EDIBLE GUIDE: Chocolateries

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.