In May, my colleagues and i attended the James beard Foundation’s journalism awards banquet, and i for one had the jitters. Edible Manhattan was nominated in the “best profile” class—for the feature on the revolutionary nutritionist Joan Gussow our pub- lisher brian Halweil penned last year—and i held my breath as the evening crept towardContinue Reading
When Kevin Denton and Dan Dilworth stumbled onto the roof- top of the Gramercy Park Hotel, it took them about 15 seconds to realize they could turn it into a rooftop garden. It was November of 2009 and the two staffers of the Gramercy Terrace—on the 18th floor of the hotel that also houses MaialinoContinue Reading
Move over, Silicon Alley—there’s a new breed of entrepreneur in town. but instead of computer code, these innovators engineer prizewinning popsicles and tricked-out food trucks. And City Hall is stoked. New York has seen its manufacturing base shrink by a whopping two-thirds since 1990. but jobs related to food production rose 6 percent last yearContinue Reading
When city chefs boast about their Greenmarket bounty, they almost always mean the summery stash they scored at Union Square and schlepped across town in a cab. but at the Upper West Side’s Nick & Toni’s Café, chef Juan Juarez has another take that’s entirely appropriate for eaters watching their food miles: Hit the marketContinue Reading
Is the Hudson Valley poised to usher in a liqueur revival?
When cold soup got hot.
If you like to lounge alongside a vat of gazpacho, rather than next to the pool, we’ve got some great reads for you. Come to think of it, they’ d make great page-turners on the beach, too.
Aziz Osmani, the manager of Kalustyan’s, Murray Hill’s international provisions emporium, is used to placing big orders from local and global suppliers—for, say, their 50 varieties of rice, or two dozen variations on the humble lentil. Deliveries often arrive on pallets stacked with 25-kilo burlap sacks. But it’s during Ramadan, the annual month of IslamicContinue Reading
In Chelsea Market, a conscientious capitalist carnivore.
At the New School, the global diet is the subject of serious study.
Fishs Eddy celebrates twenty-five years of doing dishes.
Ex-chef Ray Bradley excels in a (muddy) new field.
Wanna be a winemaker? Join the club.
The best new restaurant in the entire country, in more ways than one.
Central Park’s Podophyllum peltatum are dangerously delicious.
In the 1890s, hot New Yorkers hit the roof.
It’s likely that the Vermont Cheese Festival—the third annual is Sunday, July 24th—could be held in a motel conference room off the interstate, and crowds of artisan cheese lovers would still arrive by the busload. but for those that like a bit of beauty in between samples of Twig Farm’s rustic raw milk goat tomme,Continue Reading