What We’re Reading: October 19, 2013
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.
Recipes
Saving the Season: Tomatillos
Now that I’m doing the work-parenthood juggle, I’m more inclined to preserve the harvest in my freezer than in ball jars. That suits tomatillos just fine, which is a good thing because I’ve lately developed a mole verde habit.
VIDEO: Peter Hoffman Preps a Quince
Quince, a cousin to both apples and pears, is ripe for the picking. Peter Hoffman shows us how to prep this underrated cold season fruit.
What We’re Reading: October 12, 2013
Like we shared last week, here’s what our editors have been reading as of late.
RECIPE: Smoked Salmon from Peck’s for The Big Smoke
In just a few weeks, Clinton Hill will get the comfort food fix it’s been waiting for. Peck’s, set to open in November at 455a Myrtle Ave, will be serving house-made specialties with a Jewish flare.
RECIPE: Easy Plum Ice Cream
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.
For Yom Kippur, a Bagel Crash Course
Early tomorrow morning, my grandma will rush to Bagel Boss to order three dozen before the lines get long. By Saturday after sundown, I’ll be carefully…
VIDEO: Cocktails with Herbs at Bell Book & Candle
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.
RECIPE: When You’re Diane von Furstenberg’s Chef, All the World’s a Stove
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!
Be Still My (Artichoke) Heart
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.
When You’re Diane von Furstenberg’s Private Chef, All the World’s a Stove
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.
EDIBLE EVENT: Don’t Miss Tonight’s “How to Prepare a Korean Feast” at The Brooklyn Brewery
The date has finally arrived for Edible Brooklyn’s “How to Prepare a Korean Feast” event over at the Brooklyn Brewery!
