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.
Recent Posts by The Editors
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!
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.
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.
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.
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.