Here we have rosolio, a very traditional cordial made with rose petals.
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In late September, French food enthusiasts filled the rooms of OCabanon restaurant and boutique, in New York’s Chelsea neighborhood, for Pop-Up Marché.
A little over an hour from the hustle and bustle of New York City there exists an oasis in the form of a farm.
Here we have rosolio, a very traditional cordial made with rose petals.
At base, punch is a way to both tame and stretch spirits—it’s about economy, just like that cheap 7UP/sherbet concoction that slaked the thirst of a thronged gym.
In her new cookbook French Kitchen Lessons: Recipes & Stories from Normandy’s Rabbit Hill Farm, Cat Bude explores a common fantasy that she actually lives.
Food and film have been entwined ever since Charlie Chaplin stabbed two bread rolls with forks and performed his little dance.
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Everyone knows the restaurant business in Manhattan is brutal; the numbers prove it with as…
In late September, French food enthusiasts filled the rooms of OCabanon restaurant and boutique, in New York’s Chelsea neighborhood, for Pop-Up Marché.
As a love letter to France, Edible Manhattan writers set out to explore French culinary culture in partnership with Taste France.
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