November-December 2011: The Design Issue
This is our official design issue, but I think you’ll find it’s a decidedly Edible take on that theme. No thousand-dollar ice buckets or bespoke chandeliers…
November/December 2011: Issue No. 20
From Sap, a Signature Winter Maple Syrup Cocktail
You could drink this creamy, caramel-coated toddy from Dream barman William Ward all afternoon.
One Glass of This Stuff and You Could Practically Fly to Sweden
For a Nordic restaurateur, this glögg is almost as good as going home for the holidays
When Adam Gopnik Explores Gastronomy
He lies awake at night on the Upper East Side and reads cookbooks
Mondel’s Mixes Tradition into Its Beloved Chocolates
Generations of Columbia students and faculty are devoted to this 68-year-old Morningside Heights confectioner.
For Culinary Bookworms, a Tiny Wonderland Hidden on Greenwich Street
Behind a Greenwich Street door whose plaque simply reads “Cookbooks.”
Community, Entrepreneurs, Innovators, November/December 2011: Issue No. 20, People, Products We Love, Tools
3 Manhattan Kitchenware Companies That Changed the Game
Along with the country’s trendsetting fashion designers, Manhattan is also the birthplace of what’s now de rigueur in any best-dressed kitchen
An Architect Tours the City’s Sleekest Bottle Shops and Tells Us What He Sees
A rose by any other name would smell as sweet, but what about a rosé in any other display?
Meals That Grow on Trees
Chances are, there is an oyster mushroom nearer to you than you think
An Upstate Start Up Is Both Family Farm and Processing Plant
Jim Hyland heard that other farmers his issue and he saw an opportunity.
Old, Underground Ovens Bake Some of the City’s Best Bread
Two baking brothers keep the home fires burning
Community, Forager, Ingredients, Magazine, November/December 2011: Issue No. 20, People, Traceability
Three Generations of Umbrians Deliver the Woodsy Truffle Goods
Working directly with networks of local foragers from Italy, France, Croatia and Spain, they seek out the best of the best, bringing in fourteen tons of truffles annually
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