Despite misleading “spring menus” all over town, seeds are only just going into the ground, and for real Greenmarketeers, the cupboard’s still pretty bare. But there’s one ingredient that makes April eating great: eggs.
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Tabletop toys let you make your own seltzer or soda, sans packaging.
While other great food cities might rely on their ethnic communities (like Miami’s Calle Ocho) or age-old culinary traditions (New Orleans’ creole cooking), Portland’s status as a food capital is homegrown—it stems directly from its wealth of fresh, local ingredients.
Chef Patti Jackson traded fresh pasta and rabbit ragu for eight months of brown bread, Irish cheddar and perfectly pulled pints.
A Wall Street lawyer forsakes finance and finds that treasure really does grow on trees.
With help from NY1, we’ve got a sneak peek video tour of the construction of the Ur-BARN being raised at the Great GoogaMooga, two-day food and music fest produced by Superfly Presents that’s taking over the Neathermead in Prospect Park.
Earlier this week I attended the second annual “Fill Our Shelves Luncheon” for the West Side Campaign Against Hunger, which is housed in the basement of the Church of Saint Paul and Saint Andrew on West 86th Street and West End Avenue.
If you don’t have a place to escape to within this crazy city, Alison Schneider wants to introduce you to Haven’s Kitchen.
Editor’s Note: The holiday issue of Edible Manhattan is just hitting streets as we speak, and in it we include the wonderful recipe for the Winter Warmer from William Ward, the Beverage Director at Marble Lane at Dream Downtown Hotel. A blend of rye, heated milk, Calvados and maple syrup, it’s a perfect hot drink for chilly city afternoons and even chillier evenings, a little like a session eggnog, to borrow the term for easy-drinking from the beer geeks. Better still, the cocktail was inspired by Ward’s family tradition to tap sap on his brother’s New Hampshire land each year. What follows is his own report of the experience, and his cocktail inspiration. You can also read our story, and get his recipe, right here.
SAG HARBOR–Earlier today, in a dash of Hurricane-driven provisioning that has struck the region from…
I fell for the salty brine of tinned sardines long before I knew it was…
