Move over wine, ingredients-obsessed chefs are getting into craft beer they’ve helped create.
Here’s a pleasure that’s even better: wild blueberries you’ve picked yourself, for free, in a breathtakingly beautiful nature preserve.
Salt can be made in New York City, staggeringly easily.
Urban gardeners found themselves in that position in 2001, when a drought inspired the folks at GrowNYC to help them harvest a vital new crop: rain.
Last year along, the paddy produced about 30 pounds of rice, and immeasurable quantities of enlightenment.
The drink on tap at Molecule isn’t wine or beer, but pure water.
The craft distilling movement has yielded a bumper crop of spirits that hearken back to old traditions while pushing the boundaries of creativity.
Sam Merritt will train you to be a beer sommelier.
Top Hops, a beautifully modern bar and market, has opened on Orchard Street.
Wisconsin expats whip up their ancestral Christmas cocktail in the East Village
Skip the T-rex: Visit the American Museum of Natural History’s new food domestication exhibit.
A new cookbook born from foraging for mulberries in Bed-Stuy demonstrates techniques that can be adapted to blackberries from Fairway.