Returning soon: summer rolls with smoked tofu and quinoa.
On Sunday, March 29 at 6:00 p.m., the restaurant will transform into a Basque cider house complete with music, art, film projections and lots of food.
There will be samples.
Eugenia Bone’s book considers ingredients individually and offers inspired recipes to enjoy each over time: fresh, preserved, reimagined leftovers and even the parts cooks usually throw away.
While the topics ranged from seed saving, soil science and starting a food business to school food, greening urban infrastructure, food education, advocacy and policy, the underlying themes were community and equity.
For their junior year capstone, students will focus on northern, western and southern regions of Africa, as well as the Caribbean, South America and the United States.
Sure there are some boozy options, but that’s not all that our writers and editors are drinking around the city.
Culinary director Adam Kaye explains how Blue Hill created the project — and why.
In an effort to give our photos and illustrations the attention they deserve, we’ve created downloadable wallpapers for all of your devices.
This Saturday you can join GreenThumb, a subsidiary of the Parks Department, for a day of gardening-related workshops that will teach you the basics of aquaponics, nonprofit incorporation and how to trellis.
At Blenheim Hill Farms, which provides greenhouse-grown produce and ethically raised meats for Blenheim in West Village, the chores never go undone, even in frigid temperatures.
Field garlic can be collected at any time, but late April through May yields the fattest, firmest bulbs.