1 comment | March 10, 2012 | By Rachel Wharton | Photographs by John Taggart
By March, the majority of my being is eager to see Winter kicked to the curb and Spring ascendant. But a recent trip to the famous Bi-Rite Market on 18th Street in San Francisco’s Mission District reminded me of one reason to miss the season, and that is citrus.
1 comment | March 5, 2012 | By Brian Halweil
Since Anne Saxelby first opened her eponymous stall in the Essex Street Market in 2006–essentially redefining American cheese–she’s taken strolls or bike-rides around and down all the crooked streets that define this part of Lower Manhattan, which sits in the shadow of the Williamsburg Bridge. Consider it her way of meeting her neighbors, and soaking up the diversity, edible and otherwise, that still haunts this nabe.
Comment | February 21, 2012 | By Rachel Wharton | Photographs by Rebecca McAlpin
A few months back each Edible publication around the country asked their readers to tell them about their favorite local heroes–the farmer who raises the most perfect ruby radishes and pastured pigs; the chef who rocks not just the kitchen but a sense of community; the non-profit that’s changing the way people eat in parts of the borough that need it most; the cheesemonger with a heart of gold and even better Gouda.
Comment | February 20, 2012 | By Michaela Johnson
Vegetarians and vegans beware, we’re gearing up for a meat-tacular evening this Wednesday! Carnivores, aspiring butchers and meat molders, plan on joining us at the Brooklyn Brewery on February 22nd from 8 pm to 10 pm as we learn all there is to know about slicing, curing and tying meats.
Comment | February 17, 2012 | By Michaela Johnson
How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular How to series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.
Comment | February 11, 2012 | By Rachel Wharton | Photographs by John Taggart
We don’t know what your procrastination techniques might be, but ours usually involve window shopping at grocery stores. It’s “research,” right? We’re not really goofing off. So while we should’ve been hard at work on all the details of the Dairy issue that’s due to the printer in about 20 minutes, we figured it was a good time to check out Beecher’s Handmade Cheese, the Seattle import that hit the corner of 900 Broadway near Union Square last summer.
Comment | February 1, 2012 | By Ann Monroe
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.
6 comments so far | January 24, 2012 | By Emily Warren
Here’s how to enter to win: Tell us about your favorite seafood shop in the comments below before midnight on Friday. Be sure to register with a real email address so we can contact you later if you win. We’ll pick a reader based on what we think is the best response. Extra points for those who lead us to best-ofs we haven’t already tracked down for our online listings.