It might not be the most bitter winter in recent memory, but in February fresh produce is still pretty scarce even when it’s 62. So in recent weeks we’ve been happily guzzling a slew of picked-in-summer-and-minimally-processed local produce products like this tomato juice from Migliorelli Farm. (So good we couldn’t even keep it long enough to take a photo.) The Tivoli, N.Y. grower–find them at dozens of Greenmarkets citywide–also has tomato sauces (three for $15 last time we went by) and frozen vegetables like kale, corn, mustard greens and Brussels sprouts.

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If you have any interest in becoming a cheesemonger, butcher or specialty foods buyer, running an urban farm, shooting documentaries about farm workers, writing the history of the taco, working the line in a killer farm-to-table restaurant, working to change agricultural policies, opening your own craft beer bar and grilled cheese shop or helping kids discover the joy of a watermelon radish, then have we got the job fair for you.

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New Yorkers sure do like their chili; when we arrived at Sunday’s Chili Fest at Chelsea Market, the line from the Tenth Avenue entrance stretched halfway back to Ninth. Altogether, more than 1000 people jammed into the market to sample 22 different chilis made by shops and restaurants around the city. To supply the meat bound for all those bowls, Dickson’s Farmstand Meats had been saving up its beef trimmings for a couple of months. And that means all of them; Gramercy Tavern’s chili should have been called Tongue ‘n’ Cheek, because that’s what it was made of.

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Last Wednesday we had the pleasure of reporting on our first-ever Robert Burns Night Supper at Mary Queen of Scots, a beautifully appointed Scottish gastro-tavern in the old Allen and Delancey space. Burns is a beloved Scottish poet, January 25th is his birthday, and MQOS is a Scottish place owned by trio who hail from Great Britain. Like all good Scots who run Manhattan restaurants, they host a special dinner on Burns Nicht for what is a national holiday celebrated nearly everywhere in Scotland and even Northern Ireland.

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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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Here’s recipe four from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making. This one is the Great King’s Kir, made with casses and Central Park Honey by Marci Noble at Nick and Toni’s Cafe. Noble will actually be competing against one of her colleagues, Richard Scoffier, who will be making his Newfangled.

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Here’s recipe three from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes using Compass Box Whisky Company’s new blend made for drink-making. This one is the McQueen, from John McCarthy at Mary Queen of Scots. Having tasted the majority of the original entries, we have to say this one was one of our favorites thanks to the earthy, smoky notes provided by mainly by that mezcal.

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