In our current issue, Amy Zavatto takes us behind the scenes at Esca with Chef David Pasternack, a man who wields a reel and a knife with equal ease.
This summer the chefs from Mario Batali’s restaurants will demonstrate that fine dining–and we’re talking the multi-course, al fresco type often reserved for date nights away from the kids–can be a family affair, too.
While we’d advocate for everybody shopping at farmers markets year round, there’s truly no time like summer to appreciate the bounty of local goods at our fingertips.
If you didn’t read the May/June issue of Edible Manhattan, here’s a glimpse at some of the deliciousness you missed (and links to a few of the stories from the mag).
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
In our latest issue, Rachel Wharton goes inside Mike Jacober’s Morris Truck for a peek at the making of market-driven grilled cheese.
Apologies to our herbivore friends, but perhaps more than fireworks and beer, the Fourth of July brings to mind memories of one all-American pastime: grilling meat.
Our new summer issue—with stories on Dominican snow cones, ice cream sandwiches, fancy ketchup, the city’s hometown sodas, homebrewers and beekeepers, chef Dave Pasternack, the man behind New Amsterdam Market and much more–doesn’t hit doorsteps for another two weeks. But if you’re in need of beachside reading material this week, you’re in luck. Our digital edition is available now, and looks just as pretty as it does in print.
School’s out, the kids are free and everybody’s thirsty. While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please the kids, as well as the child inside of all of us: horchata.
Each week this Chelsea Market restaurant hits farmstands and follows an easy-to-remember formula for their Harvest Salad base and dressing, both of which they share here.
In our latest issue, Ann Monroe profiles Daniel Bowman Simon, a young entrepreneur who discovered a 1973 provision in the food stamp legislation that no one knew about–literally only one other person had ever heard of it– which said that food stamps could also be spent seeds and plants.
Eat Drink Local Week has finally arrived and it’s going to be a hot one. So it’s your duty, really, to enjoy a bottle of chilled rose–one of our featured local ingredients of the week. In our Edible Guide you’ll find links to dozens of wine shops around the city where you can pop in a grab a bottle.
