Yes indeed, friends, 80 years ago today, we won back the right to dream, create, craft and imbibe whatever we like, whenever we like. Celebrate your freedom with this all-NY aperitif.
For a sneak peek at one of the recipes in Eat Ink, check out Lish Steiling’s Roasted Parsnip and Kale Salad.
Runaway Apricot found a way to keep carrot tops from becoming food waste that doubles as a condiment for just about everything.
For the Marzovillas, the son and mother team behind Puglia-centric I Trulli, putting their hometown specialty panzerotti on the menu was never in question.
Small batch chocolate cookbooks and podcasts questioning the choice to award Monsanto with the World Food Prize — yep, must be what the Edible staff is reading, watching and listening to this week.
Apricots and peaches have yielded the stage to apples and pears, but I’m going to be eating Macs, Winesaps and Bosc til rhubarb season so I postpone the inevitable with the year’s final stone fruit: plums.
Potluck Video brings us two recipes from Manhattan’s Bell Book & Candle, which happens to have an entire herb garden on their rooftop. For advice from chef John Mooney, as well as a DIY demo, check out the video.
Jane Coxwell is private chef to designer Diane von Furstenberg and media mogul Barry Diller, who happen to spend half the year sailing around the world on an extravagant yacht the Eos. Here’s one recipe from her book that we can’t wait to make in the comforts of our own galley kitchen!
Even the most devoted New Yorkers sometimes escape the city, often for water. But designer Diane von Furstenberg and media mogul Barry Diller aren’t the types to summer in the Hamptons or winter in Boca Raton.
Alfred Portale’s Greenmarket to Gotham cookbook is a peach.
The topping is unusual, crunchy, and great on whatever fruit you’ve got.
I love poached eggs for breakfast. You already know my favorite way to eat eggs for dinner. But you know what’s just as good? Eggs for dessert.