If you missed last week’s NY1 segment (it airs Fridays and Sundays) be sure to take a gander online. We visited Nick and Toni’s Cafe on the Upper East Side to talk to Richard Scoffier, who took over their beverage program about four years ago. Like other bartenders in the borough, Scoffier is keen on locally sourced spirits, and is now using an old Tuthilltown Hudson Baby Bourbon barrel to age a Negroni cocktail made with Seneca Drums gin from Finger Lakes Distilling, which uses nearly 100% NY State-sourced ingredients.

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As any urbanite can attest, in order to survive and thrive in the concrete jungle, it is absolutely vital to have some sort of haven, whether it’s a coffee shop that always seems to have that one free electrical outlet or a spot in Central Park that gets the perfect amount of sun in the wintertime. If you don’t have a special spot, Alison Schneider wants to introduce you to a new place to escape, which she’s appropriately named Haven’s Kitchen.

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In the current issue of Edible Manhattan, writer Nancy Matsumoto took a tour of Chinatown shops, markets and restaurants with Cantonese chef Yang Huang, the co-executive chef at Buddakan. He also gave her his top stops in honor of the Asian Lunar New Year, the most-important holiday that begins on Monday with the Year of the Dragon. Today on our weekly segment on NY1, we asked Huang to show us two traditional dishes his family will make at home on the first morning of the year: vegetarian longevity noodles and a whole steamed fish.

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Today on our weekly NY1 television segment we visit Orwasher’s Bakery on the Upper East Side, whose 100-year-old basement brick ovens were bought by Keith Cohen in 2007. (And were profiled in the last issue of the magazine, to boot.) As you’ll see in the piece (online right here), Cohen bought the place with a vision to make true artisan breads using the best of both old-fashioned techniques and new ideas. But we forgot to tell you about his amazing jelly doughnuts.

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‘Tis still the season to be eating–especially when it comes to dessert! There are all sorts of sweet treats being shared this time of year, from cookies and pie to red velvet cake and caramel corn. Some people use grandma’s old recipes, but when I am home this week, I’ll be using Flex Mussel’s chef Zac Young’s creative takes on the traditional–pumpkin donuts served both spiced and glazed to apple “pot pie” with a cheddar cheese crust alongside Bourbon ice cream to bacon peanut caramel corn and drunken frozen s’mores–to impress my family.

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Brewed Awakening—the new book chronicling America’s growing craft beer movement—was penned by Joshua Bernstein, a Brooklynite, beer brainiac and occasional Edible contributor. (In fact, he’s working on a profile of Chelsea Brewing Company for our January Drinks issue right now.) The book is one of the top hits on our holiday gift list, and it’s worth its $25 cover price not just for the easy-to-read demystification of how and why great beers are made, but for the extra Bernstein brainstormed: a map of hard-to-find brews hidden within the inside flap. Given his knowledge of craft beer, we asked Bernstein to belly up at three surprising best of class bars in Manhattan for our weekly NY1 segment, which airs today and Sunday. Didn’t catch it on the small screen? No worries, you can watch on an even smaller one right here.

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The topic of our weekly NY1 show is just what you need after yesterday’s binge: dark chocolate. We took a trip to Mast Brothers Chocolates on North Third Street in Williamsburg, where the siblings behind the city’s first true bean-to-bar operation have just expanded their factory by 3,000 square feet and hired Finnish pastry chef Vesa Parviainen to run their new test kitchen.

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Be sure to take a peek at the current Edible segment airing on NY1 today and Sunday. (And online right here in perpetuity.) Based on a story in the current issue, it’s on Inside Park chef Matt Weingarten’s take on the Native American snack called pemmican, which has historically made use of both fall harvest foods on the Great Plains and a successful hunt for buffalo. It’s kind of like a cross between a granola bar and beef jerky.

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