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.
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.
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…
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!
Eat your artichoke heart out with this simple recipe that will bring the forest (yes, the forest) out of this season’s crop.
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.
The date has finally arrived for Edible Brooklyn’s “How to Prepare a Korean Feast” event over at the Brooklyn Brewery!
Alfred Portale’s Greenmarket to Gotham cookbook is a peach.
The topping is unusual, crunchy, and great on whatever fruit you’ve got.
An abundance of zucchini and guilt about not using it all up rescued! By a great cookbook.
Right now observant Muslims everywhere are fasting from sunrise to sunset. But each night, families and communities gather for evening prayers and sumptuous spreads.