Maureen Brennan | Edible Manhattan

Maureen Brennan writes about food and dining trends in the New York metro area for small publications with big appetites. Although diamonds may be some girls' BFF, Maureen would prefer the companionship of a bowl of matzo ball soup.

Community, March/April 2011: Issue No. 16, Producers, Worth the Trip

Going Hog Wild in Yorkville

This little piggy went to the Hungarian Meat Market.

March 26, 2011 | By Maureen Brennan

Eat, Melting Pot, November/December 2010: Issue No. 14, Recipes

Like Masa for Matzoh: A Reinterpretation of Hanukkah Dinner

When a Mexican chef marries a New York Jew, dinner heats up.

November 4, 2010 | By Maureen Brennan

Eat, May/June 2010: Issue No. 11, Worth the Trip

Dining in the Rough: A Tour Through the Diamond District

Bialys and borscht as good as gold.

April 28, 2010 | By Maureen Brennan

Community, In the Kitchen With, In the Kitchen With, July/August 2009: Issue No. 6, Magazine, People

The Longtime Editor of The Nation has a Progressive Palate

Victor Navasky makes Daddy Eggs and orders takeout.

July 10, 2009 | By Maureen Brennan

Food & Dining, Grocer, Magazine, November/December 2008: Issue No. 2, Worth the Trip

From Icing Knives to Sanding Sugar, New York Cake and Baking Distributors has it All– Somewhere

The Chelsea warehouse is a pastry pantry paradise.

November 9, 2008 | By Maureen Brennan

Going Hog Wild in Yorkville

Like Masa for Matzoh: A Reinterpretation of Hanukkah Dinner

Dining in the Rough: A Tour Through the Diamond District

The Longtime Editor of The Nation has a Progressive Palate

From Icing Knives to Sanding Sugar, New York Cake and Baking Distributors has it All– Somewhere

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