The Truffle Trade
2 comments so far | December 2, 2011 | By Rachel Wharton | Photographs by Michael Harlan Turkell
Three generations of Umbrians deliver the woodsy goods.
Artisans & Producers
Gingerbread Goes Gotham
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.
Frozen Assets
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.
The Mast Brothers Add 3,000 Square Feet, a Test Kitchen, Tours and a Finnish Pastry Chef
Comment | November 25, 2011 | By Rachel Wharton | Photographs by E. Conor Hagan
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.
In Pursuit of Pemmican
Comment | October 16, 2011 | By Gabrielle Langholtz | Photographs by Stephanie De Rouge
For Thanksgiving, a Midtown chef makes an ancient American food.
Taste Local Piedmontese Beef, Pastured, Milk-Fed and Full of Tender ‘Double-Muscles’ Thanks to Natural Myostatin
Comment | June 15, 2011 | By Cheryl Chan
A naturally lean steak that has less cholesterol and fewer calories than chicken or fish does exist, and that’s those cut from Piedmontese beef. They’re also incredibly tender, with a robust flavor. Luckily they’re now available at city Greenmarkets thanks…
Creating a Buzz
Comment | January 10, 2011 | By Jessie Cacciola | Photographs by Max Flatow
A former banker transforms honey into award-winning gin and vodka.
Thirty minutes north of Manhattan, the commuter town of Port Chester is home to a new-ish Batali-Bastianich outpost offering city-style pizza and pasta to the suburban masses. But last summer,…
From Spuds, a Spirit
Comment | By Robert Simonson | Photographs by Lindsay Morris
In the heart of Long Island wine country, one distillery is turning a potato crop into vodka.
The second-floor balcony of the Long Island Spirits distillery looks due north over 100 acres of potatoes. The fields were first tilled in…