FROM OUR RECIPE ARCHIVES: Summer Squash a la Chef Anthony

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.

THE EDIBLE GUIDE: Meat

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.

Read Our New Issue Before Anybody Else Does

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.

FROM OUR RECIPE ARCHIVES: Homemade Horchata

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.

SNAP Gardens

SNAP Gardens Puts Food Stamps to Better Use

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.

THE EDIBLE GUIDE: Wine Shops

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.