Comment | October 2, 2010 | By Amber Benham
The Ingredient:
Cauliflower, our seventh of the 11 Ingredients of the Day.
Why It’s Important:
As its Italian name, cavolfiore–meaning cabbage flower–suggests, cauliflower is a cousin of cabbage, as well as other crucifers broccoli, Brussels sprouts, kale, kohlrabi and collard…
Comment | September 24, 2010 | By Amber Benham | Photographs by Carolyn Fong
Caution: This video was filmed in a wildly popular, and therefore noisy, bar. Turn the volume on your computer down a bit for maximum viewing pleasure.
As we at Edible gear up for our seasonal food fest Eat Drink Local…
Comment | September 22, 2010 | By Amber Benham
The Cocktail:
The Greenmarket Cucumber Cooler (Perfect for this first day of Fall, which naturally brings a bit of Indian summer.)
Who Makes It:
Rick Hickman– beverage manager extraordinaire at The Green Table, the fabulously seasonal restaurant in the Chelsea…
Comment | September 21, 2010 | By Amber Benham | Photographs by Amber Benham
The Activity:
Foraging in Prospect Park
What It Is:
We recently tagged along on a Slow Food foraging tour lead by Leda Meredith, the botanist and esteemed locavore who spent an entire year eating only things found within 250 miles…
Comment | September 17, 2010 | By Amber Benham
The Cocktail:
The Fresh Basil Smash
Who Makes It:
When we asked Rick Hickman of The Green Table, the fabulously seasonal sliver of a restaurant in the Chelsea Market, to shake us up some end-of-summer drinks we hit the cocktail…
Comment | September 13, 2010 | By Amber Benham
The Restaurant:
Northern Spy Food Co.
What They Do:
This laid-back breakfast-lunch-and-dinner East Village semi-newcomer is the work of Christophe Hille, Nathan Foot, and Chris Ronis, and it takes its name from a 19th century New York state heirloom apple.…
Comment | September 8, 2010 | By Amber Benham | Photographs by Michael Harlan Turkell
The Restaurant:
Mas
What They Do:
This Greenwich Village spot–whose name translates to ‘farmhouse’– dishes up French-inspired, New American fare in the tradition of real farmhouse cooking, using what is in season and grown nearby–including flowers from chef Galen Zamarra’s…
1 comment | By Amber Benham | Photographs by Amber Benham
Wow. Just wow. Until last week, I thought my world of dual flavordom was already complete: Wine and cheese, peanut butter and jelly, bacon and chocolate, peaches and cream. But when I tried a flight of beers paired with sorbet…