Like you, I was aware there was a brand called Amy’s Bread in our crowded town of quality carbs (and that its semolina-raisin-fennel loaf made any cheese board immeasurably better).
Recent Posts by Gabrielle Langholtz
It’s September, people, and in my kitchen that means it’s time to make chile-infused oil. I go crazy with this stuff right about now each year, when the hot peppers come on strong. Forget that insipid “dipping” stuff sold in overpriced bottles. Real chile-infused oil couldn’t be easier to make and I put it on just about everything.
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and early-autumn apples, and my idea of a jam band is the ring around a two-part Ball Jar lid. That said, let me quote the Grateful…
Thanks in part to City Harvest, a new Greenmarket project is getting more local produce than ever into our city’s diet.
GrowNYC is best known for running the Greenmarkets, where growers sell directly to New Yorkers, sans middleman. But as…
I’ve got two criteria for summer sustenance: a maximum of Greenmarket ingredients and a minimum of minutes at the stove. If you’re similarly inclined, you’ll want to make every recipe in the just-released Salads: Beyond the Bowl (Kyle Books, $19.95) by our friend Mindy Fox.
Rather his goal was to revive a marketplace where Manhattanites have bought local food for centuries, to nurture nascent artisan endeavors, to build community and to introduce thousands of New Yorkers to one another over food that is indeed good, clean and fair.
We might be short on open acres but here in the shadows of skyscrapers we’re enjoying a bumper crop of agricultural innovations.
Start spreading the news! Edible Manhattan’s first-ever dairy-themed issue has hit the streets and it’s a doozy—oozing everything from tres leches cake uptown and triple-crème camembert upstate to Little Italy’s last best ricotta and a hot Icelandic expat turned Tribeca yogurt don.