How Refrigeration Changed New York
David Pasternack, who since 2000 has been executive chef and co-owner of one of New York’s most celebrated seafood institutions, is not the kind of cook who is tempted by celebrity or stage lights, unless they’re to help him find the right lure in a tackle box in the dark of the early morning sea.
Adapted from EAT THE CITY: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York Copyright © 2012 by Robin Shulman. Published by Crown Publishers, a division of Random House, Inc.
New life, delicious ambitions at the city’s oldest culinary crossroads.
Harlem’s grande dame of produce preservation.
A Wall Street lawyer forsakes finance and finds that treasure really does grow on trees.
The quirky couple behind the Greenmarket’s best small-batch bakery.
Rich Buceta’s brewery finally moves out of his living room.
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…
For New Yorkers in need, the Greenmarket is a friend indeed.
We interviewed Ben at El Paso, a Mexican Restaurant on Lexington and 104th which he likes because (his words): it’s the best vibe, best food, best service, kindest, down home, nicest people, most authentic Mexican restaurant he’s run across.
One nickname, two plants, endless recipes.
Artisan sodas make a splash.
Fizz Ed. At An Choi on Orchard Street real ginger ale gets goosed with dark rum for a sparkly Dark ‘n’ Stormy. GuS is the only soda served at the Green Table.
According to an article in the August 19, 1900, New York Sun, down on Wall Street “the brokers themselves got to buying ice cream sandwiches and eating them in a democratic fashion side by side on the sidewalk with the messengers and the office boys.”
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.
Pastrami populi. The exhibit shows how lunch got, well, sandwiched.
It’s condimentary. Sir Kensington’s Ketchup is tailor-made for brawny burgers like Little Owl’s.
Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.
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.