The menu at Patsy’s Italian Restaurant has changed little since the 40’s, with standards like these veal meatballs, which have been made for at least three generations.
Eleven Madison Park has been in the news lately regarding the–some would say–radical changes to the menu, the presentation, the atmosphere, the prices. But a few weekends ago I was able to sample some of Daniel Humm’s food in a simpler setting.
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
In our current issue, Gabrielle Langholtz–editor of Edible Manhattan and Edible Brooklyn–reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.
Here’s a recipe from our current issue for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
Andrés Fabre learned the shaved ice trade from his father, who pushed his own cart on the Lower East Side for 18 years.
These new guides provide the perfect Greenmarket inspiration.
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
School’s out, the kids are free and everybody’s thirsty. While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please the kids, as well as the child inside of all of us: horchata.
Each week this Chelsea Market restaurant hits farmstands and follows an easy-to-remember formula for their Harvest Salad base and dressing, both of which they share here.
Hot days like today call for cold drinks. Check out this recipe for an all local cocktail called the Local Berry Rosado, which is served at Nick and Toni’s in Manhattan and features vodka from Finger Lakes Distilling–one of New York state’s first small-batch spirits startups.
There’s so much we didn’t get to tell you during this week’s NY1 segment on Clinton Street Baking Co.’s February Pancake Month. We were so busy telling you the genesis of chef Neil Kleinberg’s superior whipped egg white pancake recipe, that we didn’t get to talk about the toppings, which change every few days until the 29th, or their cookbook, which was named one of the best of the year by the Times last year and was shot by none other than our former photo editor, the talented Michael Harlan Turkell. This recipe below, for Caramelized Apples and Pears with Praline and Cinnamon from the Clinton Street Baking Co. Cookbook, can help illustrate both.