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…
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,…
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…
2 comments so far | By Joshua M. Bernstein | Photographs by Michael Harlan Turkell and Francine Daveta
A brewer for two boroughs.
For a while there, it was too easy for Kelly Taylor to get tipsy on beer. This was a peculiar problem for Taylor, given his profession. As Heartland Brewery’s brewmaster, Taylor spent his days concocting…
Comment | By Lisa McLaughlin | Photographs by Rebecca Mcalpin
Mixologists make their own.
For Louis Smeby, it all started because he didn’t want junk in his drinks.
“It seems like a small thing, and it is,” he allows of the aromatic, highly alcoholic liquids called bitters, typically added by…
Comment | October 29, 2010 | By Jessie Cacciola
“Taste the Explosion,” the ads for this fizzing candy told us… But just don’t mix it with Coke or your tummy will explode (urban legend, we hope). In 1956, General Foods chemist William A. Mitchell first patented the melted-pressurized-then-cooled sugar-lactose-corn…
Comment | October 28, 2010 | By Jessie Cacciola
These hard, lifebuoy-like candies were once pushed on the diner circuit, where waitresses were told to make sure customers had a nickel in their change so they could get one to go at the counter. And for more than 60…
Comment | October 26, 2010 | By Jessie Cacciola
Bazooka gum might be something your grandma gives out at Halloween, and indeed it does have post-World War II Brooklyn written all over it. Literally. Ever notice the red, white and blue stripes? Yep, that’d be pride of the bazooka,…