We assumed the arduous task of wading through recent cookbooks and settled on a handful of stunners that have some sort of a New York connection.
For your next weekend project, prep this fragrant apple and pear cousin.
Dorie Greenspan shares how she began baking and why French cooking — partly thanks to strawberries — is her greatest inspiration.
Joel Javier of Telepan Local thinks that snails at home can — and should — be easily made. Check out his tips and get his recommended chickpea and snails recipe.
Our 13 most read stories of 2013 cover all of the Edible bases. They took us around the world — both by yacht and by plane — where we sampled everything from North African salad to Romanian rosé.
It’s game time. Thanksgiving dinner won’t make itself, so we’re here to chime in with some of our favorite recipes to inspire you on the big day.
To add a little fall inspiration to your meat, throw some apples into the mix. Takashi shows us how.
While reporting our Gramercy Tavern feature three years ago, we were so bowled over by pastry chef Nancy Olson’s piled-high New York State apple pies that we put it on our cover. And now, we finally have the recipe.
For a sneak peek at one of the recipes in Eat Ink, check out Lish Steiling’s Roasted Parsnip and Kale Salad.
Runaway Apricot found a way to keep carrot tops from becoming food waste that doubles as a condiment for just about everything.
This is it — this is the year that you’re going to make your Halloween treats at home instead of hurriedly picking up a jumbo bag of Tootsie Roll pops on your way home from work.
For the Marzovillas, the son and mother team behind Puglia-centric I Trulli, putting their hometown specialty panzerotti on the menu was never in question.