Last year, the traditionally vegetarian Natural Gourmet Institute began offering optional meat classes, but CEO Anthony Fassio wants students to understand issues well past the cutting board.
First the first time, we’ve combined our annual drinks issue to bring you stories from both Manhattan and Brooklyn.
Brace yourselves. Good Cider is coming.
Every kitchen should come equipped with this book; little wonder why Michael Pollan and Alice Waters wrote the forewords.
The 1976 Farm Winery Act was designed to entice grape growing for wine in the Empire State. Today the impacts of these laws can practically be seen from space.
Chef Telepan grew up eating his own mom’s latkes. But here’s the thing: He’s Catholic.
No cranberries across the pond, but a bird, plenty of butter and pie spiked with Scotch instead of Bourbon.
Flying Pigs Farm’s frozen dough is entirely innocent of both trans-fats and machine handling, looking as lovely as if I’d raised the piglets and ground the wheat myself.
What if our four magazines united, like family around a holiday table, and printed one giant feast of an issue featuring stories from across the region?
Seth Unger is executive producer of the Food Film Fest, but his mailman is one of hundreds of people who know him as the source of an aromatic orange loaf baked in his Brooklyn Heights kitchen each December.
The Food Film Fest’s executive producer grew up baking crazy quantities of pumpkin loaves each December. Watch the man who started it all.
A jewel-toned Austrian cake brimming with raspberry jam.