We sat down with Ole & Steen’s head baker Matthew Sivulich to talk about the beauty of Danish pastries.
Lagusta Yearwood, whose Confectionery is an East Village staple, chats about her cookbook, ‘Sweet + Salty.’
Using fire, hooks and cranks, chefs return to the primal pleasures of wood.
Nixtamal is the name traditionally given to kernels that have been cooked in a slaked lime solution before being steeped in that solution and washed.
The former A-list photographer behind Hudson’s Breadfolks—a bakery serving up Cruffins, croissants, sourdough loaves and more.
Since 2017, Alysia Mazzella has been making beeswax candles like her signature hand-dipped tapers, ceremonial candles and ornamental molded pillars.
Annie Cadden’s obsession with yarn started over 20 years ago. “I spotted a woman wearing…
In the space of six months in 2020, Simone Tong closed her three beloved Little…
Makiko Harada, Salt Savant “I see salt as a form of art, a form of…
The Hudson Valley is the End of the Rainbow for Handmade Ceramics I’ve been obsessed…
29-year-old Giorgia Caporuscio’s star is on the rise in the historically male-dominated field of pizza making.
Where to go for mezze, sushi, veggie bowls and more.
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