Even as the in-house spirits seeker for Edible, I am ever in awe over the boozy bounty that is the growing New York spirits…
How innovative state legislation spawned New York’s craft spirits boom.
Jimmy’s No. 43 recently hosted the 6th Annual Cassoulet Cook-off. Several Edible writers were in the house to help choose the winning entry.
At Kara Newman’s Think.Drink events, pros like Talia Baiocchi of Punch magazine read their original works out loud.
I’ve done infusions with white spirits and tea before. But coffee? It just never occurred to me. It’s a totally genius way to toast to the New Year, especially with good-luck black-eyed peas.
New York’s cool climate makes it a great spot for stupendous sparkling wine. Here are a few favorites.
Yes indeed, friends, 80 years ago today, we won back the right to dream, create, craft and imbibe whatever we like, whenever we like. Celebrate your freedom with this all-NY aperitif.
Today is Beaujolais Nouveau day – you know, that annual running-of-the-reds release of the young, unadulterated (well, presumably) gamine Gamay sipper from France. Celebrate your own harvest, people – I declare today Early Wine Day!
Lior Lev Sercarz’s world view in a jar.
In the dawn of the 1980s, Nicola Marzovilla was a humble workaday ladieswear salesman with a dream: to make New Yorkers know and love the cuisine of his homeland, Puglia, Italy.
Flipping through this book is so much better than your average, workaday recipe compendium. It’s about history, and memory and cultural connection.
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.