An upstate entrepreneur is turning would-be compost into liquid gold: squash seed oil.
More than 60 percent of the produce on the menu at his West Village restaurant, Bell, Book & Candle, is grown in soil-free aeroponics towers on the building’s rooftop.
Jacober’s favorite, by the way, would probably please the real Morris: It’s chef Austin’s riff on a Reuben, made with dilly Russian “tartar” sauce, corned beef and his own pickled Napa cabbage.
“[Chobani] uses almost 3 million pounds of milk daily,” says Senator Kirsten Gillibrand. “This has allowed our upstate farmers to expand and grow.”
Most Edible readers have probably had Ben’s Cream Cheese—a spread so luxuriously thick it seems like it must literally be nothing but solidified cream; but no one seems to know anything about it.
The classic cake called tres leches—literally “three milks”—features heavy cream, evaporated milk and sweetened condensed milk. Bizcocho de Colores bakery in Inwood gilds the lily with whipped cream and dulce de leche.
Just step inside a supermarket. Sure, the awnings look like any other Met or Key Food, but uptown the dairy cases are carefully curated for Latino clientele, offering a small world of muy autentico Latin American and Caribbean cheeses.
… but I’m especially obsessed with their “baby bourbon,” so my mouth started watering when owner Ralph Erenzo mentioned that he was aging maple syrup in his old bourbon barrels.
… the ingredients liquefied daily at Blueprint’s Long Island City facility are altogether virtuous: organic produce like beets and celery, sourced from local farms during the growing season.
You could drink this creamy, caramel-coated toddy from Dream barman William Ward all afternoon.
For a Nordic restaurateur, this glögg is almost as good as going home for the holidays
He lies awake at night on the Upper East Side and reads cookbooks