RECIPE: Spiced Ice Coffee with Honey from the Rooftop Beekeeper
In addition to inspiring you to get your own urban hive, Paska’s new book includes a collection of ways to cook with your comb.
Recipes
RECIPE: Simple Watermelon Salad from The Forest Feast
Artist Erin Gleeson, a former F.I.T. professor who married a rabbi and moved to the woods outside Silicon Valley, shot every dish in the forest, but don’t picture sprout salad or tofu casserole.
RECIPE: Blackened Fish Tacos From Diana Yen and The Jewels of New York
Thanks to Diana Yen’s new book, we have a new and nearly effortless summer grilling favorite.
RECIPE: Making Vermouth with Print’s Meghan Boledovich
Print’s staff forager, Meghan Boledovich, teaches us how to make our own vermouth at home — and it’s easier than you might think.
The Lobster Place Celebrates 40 Years, and a Recipe for Long Island Clam Toast
Rod and Joan MacGregor opened their lobster restaurant in 1974 because the two New Yorkers bemoaned the fact that they had to wait until their annual summer trips to Maine to taste lobster. These days, it is New York’s largest wholesale and retail seafood purveyor, supplying to 500 NYC restaurants.
RECIPE: Chilled Asparagus and Spring Onion Soup with Crème Fraîche
The chilled soup is a delicious attempt to distill the flavor of the season down into one dish.
How to Use Kale Stems
Food52 shows us how to make the most out of these hearty byproducts.
RECIPE: Peppe’s Sangria from Via Tribunali
Keep sangria in your fridge this spring, and a lot of it.
VIDEO: How to Prepare Snails at Home, According to Telepan Local
Joel Javier of Telepan Local thinks that snails at home can — and should — be easily made. Check out his tips and get his recommended chickpea and snails recipe.
RECIPE: Move Over, Ramps — Broccoli Rabe Is April’s Unsung Vegetable
Broccoli rabe is harvested much of the year, but only in early spring is the overwintered crop available.
RECIPE: Wake and Bake Rhubarb Upside Down Cornbread
Since Easter falls on 4/20 this year, we’re reappropriating #wakeandbake.
RECIPE: Gramercy Tavern’s Celeriac Purée
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
