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    Edible Manhattan - Local Food Magazine of Manhattan
      • Stories
      • Dining
      • Recipes
      • Community
      • Travel
      • Events
      • The Collective
      • Magazine

      raven-boar-hudson-valley-charcuterie
      Community, Farmers and Markets

      At the Union Square Greenmarket, Even the Charcuterie Is Seasonal

      Raven & Boar’s Hudson Valley Charcuterie arm uses local ingredients to make seasonal sausages like garlic scape coconut curry and spring greens with arugula and parsley.

      July 12, 2019   |   By Eric Ginsburg
      michaeli-bakery
      Breakfast, Dining, Lower East Side

      Inside Former Breads Baker Adir Michaeli’s Lower East Side Bakery

      Fans of Breads will appreciate Michaeli Bakery, and not just because of their fondness for one of the bakers behind it.

      June 23, 2019   |   By Eric Ginsburg
      Stage by Dean&DeLuca Daniel Krieger Photography-1109
      All, Breakfast, Brunch, Dining, Dinner, Lunch, Meatpacking, Partner Tip

      Dean & DeLuca Has Opened a Fast-Casual Restaurant in Meatpacking

      Called STAGE, the new venue is set up for speed with touch screens, multiple ordering points, and a separate takeout door.

      April 15, 2019   |   By Eric Ginsburg
      valentines-day-date
      All, Dining, Dinner, Drinks, East Village, Eat, Greenwich Village, Midtown, Noho

      5 Perfectly New York Date Itineraries

      Pick a neighborhood you don’t usually frequent, then drink a lot of water and be open to where the night takes you.

      February 1, 2019   |   By Eric Ginsburg
      Eat, Travel

      Just North of the Border, a Delicious Québec Road Trip

      On that six-day trip, I ate as much local cheese, maple syrup, duck, honey and ice cream as possible.

      December 12, 2018   |   By Eric Ginsburg
      bread-salt-between-us-cookbook
      Breakfast, Dessert, Recipes, Small Bites

      The Allure and Importance of a Syrian Refugee’s New Cookbook

      Mayada Anjari’s The Bread & Salt Between Us isn’t designed as a bible of Syrian cuisine; instead, it’s dispatches from her Syria.

      November 21, 2018   |   By Eric Ginsburg
      Edible Manhattan is published six times a year and available by subscription, for sale at selected retailers and at other distribution spots throughout Manhattan. Please visit our sister magazines, Edible Brooklyn, Edible East End, and the Edibles in New York State. And visit Edible Communities to find the publication nearest you.
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