A locavore distributor finds success in a New York State of wine.
Cooking Up a Future
At Food & Finance High, students gain skills for the kitchen—and beyond.
Burdock
The vegetable in plain sight.
Offal Good
Chef Takashi Inoue likes his meat rare—in more ways than one.
EDIBLE EVENTS: A Porgy Lunch and Sustainable Seafood Supper Club
Comment | May 17, 2013 By The Editors
Hungry? Our events calendar has loads of Edible events around the city, like this Sustainable Seafood Supper Club at Brooklyn Commune. Here’s what’s happening this week.
DIY DINNER: Classic Roasted Leg of Lamb
Comment | May 16, 2013 By Gabrielle Langholtz
Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously is my new bible on grass-fed meat. Much more than a cookbook, it’s a serious text on buying, cooking and overall understanding pastured meats. Joel Salatin says the book, “should grace every omnivore’s kitchen – open, stained, spattered and loved.” I plan to get mine splattered pronto, starting with this recipe.
The Write Stuff
Comment | May 16, 2013 By The Editors | Photographs by Ken Steinhoff
We are still high from the 2013 James Beard media awards last week. Not because we won another of those medals—which are basically the academy awards of the food world—but because some of our very favorite peers took home the top honors.
MCC Alert! Sippin’ NY State Crafty-Stylie with Tuthilltown’s Ralph Erenzo
Comment | May 16, 2013 By Amy Zavatto
Last Friday night, I was in Louisville, KY finishing up a week-long distillery trek at an awesome craft spirits sampler at the Distilled Spirits Epicenter. One week to the day later, I’ll get to see Mr. Ralph Erenzo, distiller and partner at Tuthilltown Spirits, again and sip on his lovely small-batch bourbons and such at the kick-off Manhattan Cocktail Classic Gala at the New York Public Library.
Craft Beer on My Mind
Comment | May 16, 2013 By Amber Benham
As I sit here, sipping this Summer Weizen Ale from Smuttynose Brewing Company and feeling a heck of a lot better about this work day, I’ll tell you reasons why you, my fellow suds lovers, should be drinking beer soon, too.
EDIBLE GLIMPSES: Organic Valley Farmers Visit Students at The Earth School
Comment | May 15, 2013 By Chelsey Simpson
Susan Hardy and Maureen Knapp, Organic Valley dairy farmers from upstate New York, have formed an ongoing relationship with The Earth School, an eco-minded public school on East 6th Street. Two weeks ago, the farmers paid the schoolkids a visit.
Coming Up in June: Eat-Drink-Local Week and Pass the Paella
Comment | May 14, 2013 By The Editors | Photographs by Santiago Suarez
We’re thrilled to announce our fourth annual Eat Drink Local week, an eight-day locavore love fest for our foodshed celebrated by Edibles around the tri-state area. For one week, starting June 22nd, we urge you to show some love for our local food system by dining out, cooking in and enjoying local, seasonal ingredients.
IN OUR CURRENT ISSUE: Rare Meat at Takashi
Comment | May 14, 2013 By The Editors | Photographs by Rebecca McAlpin
At his West Village Japanese restaurant, Chef Takashi Inoue features all sorts of unusual cuts of meat. Taking the nose-to-tail trend to a whole new level, customers will find animal parts unheard of on other menus (cow’s testicles, calf’s brains, and three kinds of cow stomach among them) prepared in inventive new ways.