Ruth Reichl and Alice Waters recently applauded Edible magazines. Like our advertisers and our readers, we’re beyond grateful for those who support our work!
“Our Greenmarket Regional Grain Initiative works with regional farmers to devote more acreage to growing grains, creating partnerships to get their harvest into the hands of bakers, pasta makers, distillers—and now brewers—helps their businesses scale up.”
So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
While Noma can’t come to New York, Redzepi certainly can, and last week we got to sit down with the chef at Manhattan’s Il Buco to discuss his newest book.
We take a one minute look at this Indian street food spot in the West Village.
Earlier this fall, at a sold-out forum in New York City organized by Food Tank, we learned how massive our food waste problem has become. Here are some examples of what Edible communities across the country are doing to combat the problem.
Yes indeed, friends, 80 years ago today, we won back the right to dream, create, craft and imbibe whatever we like, whenever we like. Celebrate your freedom with this all-NY aperitif.
New Year’s Eve in New York City requires more mental preparation than any other holiday. But this year, Heartland Brewery and their spinoff beer halls will take care of New Year’s Eve for you.
We’re so proud that “Fish & Game” made the cut alongside wonderful reads from Pete Wells, Michael Pollan, Francis Lam, Corby Kummer and many more talented authors.
While its bialy and its name can be found in stores all over town, Marc Halperin has worked furiously to make good on the bakery’s reputation by perfecting the qualities of this simple, onion-topped roll.
As part of a Cyber Monday holiday gift promotion, City Wine Tour is offering 50% off all gift certificates for the first 50 customers on Monday, December 2.
Simply pop that skeleton into a large pot, cover with water and set it to simmer; you’ll be rewarded with a nourishing broth more delicious than any canned stand-in money can buy.
Quince, oysters and D’Artagnan meats… just a few of our timely gems.
While it takes a bit of planning, a brined turkey will not only be more moist, but it will give you a bit more leeway in case you leave the bird in the oven a bit too long.