A locavore distributor finds success in a New York State of wine.
At Food & Finance High, students gain skills for the kitchen—and beyond.
Chef Takashi Inoue likes his meat rare—in more ways than one.
The vegetable in plain sight.
Hungry? Our events calendar has loads of Edible events around the city, like this night of BBQ, Beer & Bluegrass at Fort Reno. Here’s what’s happening this week.
In our current issue, Marie Viljoen, mistress of edible weeds, waxes eloquent about the flowering stems of the burdock plant. “Those who eat burdock typically cook only the root. But the fast-growing stems are a delicious wild food. Cooked, they are a semantic and gustatory marriage of globe and Jerusalem artichokes,” she writes.
Rhubarb! The first glimpse of those fibrous red stalks reminds us that winter is long gone and food is once again growing in these parts. If you’re already a home carbonating fanatic, you’ll love this simple, easy recipe for Rhubarb Soda Syrup.
If you missed our amazing panel of food writers and journalists at last month’s Food Media 101 at Brooklyn Brewery, you’re in luck. We caught a few of their expert tips for making a career in food media on video and, generous beings that we are, decided we’d share them with you!
It’s time for one of my all-time favorite wine events of the year, Brooklyn Uncorked – a sipping and swirling smorgasbord of Long Island’s fab vinified offerings. But this year in particular is pretty special because it marks a moment in Long Island wine country history – the 40th Anniversary. A glass raised to that.
In honor of Eat-Drink-Local week, our annual 8-day celebration of our foodshed, we’re teaming up with ‘wichcraft for a backyard pig roast in Bryant Park. Aside from the obvious, a pig–this one sustainably raised at Niman Ranch–we’ll have loads of Greenmarket fixings and ‘wichcraft’s award-winning oatmeal cream’wiches, plus Long Island wines, New York state beers and music.
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.
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.