1 comment | September 11, 2012 | By The Editors | Photographs by Rebecca McAlpin
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
Comment | August 7, 2012 | By The Editors | Photographs by Rodney Bedsole
New York City is no stranger to artisanal foods. We’ve got fancy jam, fancy mayonnaise, fancy pickles, fancy peanut butter…and now, fancy ketchup, too.
Comment | April 28, 2012 | By The Editors | Photographs by Elizabeth Leitzell
With help from NY1, we took a peek into a 23-year-old bakery in Inwood to learn more about bizcocho, or what the Dominicans call cake. This spot is particularly beloved for its tres leches.
Comment | April 2, 2012 | By Amber Benham
At Edible nothing warms our hearts like somebody learning to grow their own tomatoes or make their own ricotta. We’re all about empowering home cooks to take control of their food, both where it comes from and how it’s made. So when Williams-Sonoma told us they’d be launching a new line this April to help customers take their food from seed to table, we couldn’t have been more pleased.
1 comment | February 16, 2012 | By Jessie Cacciola
Earlier this week we got a whiff of chocolate, but it wasn’t from a heart-shaped box. Rather, it was from a flask—one of those little glass flasks with the typewriter-written labels from Kings County Distillery in Brooklyn. In time for the biggest chocolate buying day of the year the city distillery released a chocolate-flavored whiskey, available in Manhattan at the Park Avenue Liquor Shop. (We’d get on getting one stat, if we were you, since we hear Park Ave is already going through their second case.)
2 comments so far | December 2, 2011 | By Rachel Wharton | Photographs by Michael Harlan Turkell
Three generations of Umbrians deliver the woodsy goods.
Comment | By Nancy Davidson | Photographs by Susanna Blavarg
Artist Patti Paige uses Manhattan as muse, creating unique cookies that are actually good enough to eat.
Comment | By Gabrielle Langholtz | Photographs by Nancy Meyer Heiz for Winter Sun Farms
An upstate start-up proves that “ family farm” and “processing plant” belong in the same sentence.