Thanks to all our sandwich-loving poets for entering!
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When we offered to throw in a free copy of “Edible Brooklyn: The Cookbook” with a subscription to our magazine, we knew it’d be a hit. But wow! The response to our offer has been even more positive than we could have imagined. So we’re extending the deadline for anybody who hasn’t had a chance to sign up.
Eating local in New York 12 months a year used to be challenge. It took planning and hard work–canning, drying and making jam, or else you’d end up eating stored root vegetables all winter. But now, thanks to pioneering upstate farmers, we city dwellers can eat Hudson Valley produce–without suffering one bit!–all winter long. The trick? Winter CSAs of frozen local produce.
It was a holiday with friends, without any family drama or long journeys through airports and time zones at last week’s How To Holiday at the Brooklyn Brewery where a team of experts schooled us on the art of holiday hosting.
In the 1990’s, bread was a sad scene in New York. Most bakers were churning out fluffy white stuff made with industrial yeast. Thankfully for New Yorkers then (and us now), along came a pioneering woman with an artisanal vision.
Edible Manhattan and Hudson Whiskey want to help you get into the holiday spirit. We’ve gathered a crew of talented NYC bartenders to shake up some seasonal cocktails featuring Hudson Baby Bourbon Whiskey. Stop by one of these area wine shops from 5:00-7:30 pm tonight and enjoy a drink on us.
While other awards recognize food that tastes good or food that is good for the planet, the Good Food Awards honor people who make food that is good in all senses of the word: delicious, respectful of the environment, and connected to communities and cultural traditions. This year’s finalists represented us New Yorkers well, with 17 of those finalists hailing from our great state.
As part of the New York Botanical Garden’s annual Holiday Train Show, local bakers put on a display of better-than-your-five-year-old-could-make gingerbread houses (we love kiddie art, but these are serious gingerbread masterpieces).
Yes, it’s November, but February will be here faster than you can say, “Give me a hot toddy,” and that means one thing: Good Spirits, our annual cocktail pairing event, is coming soon.
This is easy. Seriously easy. Tell us why you love craft beer in the comments section below and we’ll hook two lucky winners up with connoisseur tickets to the NYC Craft Beer Festival Winter Harvest Edition on Saturday, December 1st.
At the second annual Slow Food Show on December 2nd at Jimmy’s No.43 attendees will have a chance to sample artisanal products, chat with the producers, buy their goods and sip small batch beers from Jimmy’s extensive beer list. The show will feature local food entrepreneurs who help build the regional food and farming economy.
Ahoy, Mateys! Saltie, the Williamsburg café known for spectacular sandwiches with nautical names and foods that rock the sweet/salty combo, has recently released a cookbook. Now you, dear reader, have a chance to get your hands on a copy, free of charge.
