Sure it’s technically only a few subway stops away, but sometimes Brooklyn just seems so…far. While we’re willing to travel for our favorite eats, the opening of Union Market, the beloved Brooklyn purveyor of all things delicious, on Houston Street makes us and our Metrocards very happy
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In our current issue, Emily Warren takes a look behind the scenes at Madison Avenue’s latest chocolatier, Neuhaus, which is anything but your run-of-the-mill chocolate shop. Aside from a divine selection of carefully crafted treats, Neuhaus can claim something no other chocolate maker can: it invented the box of chocolates.
Subscribe for 2 years to Edible Manhattan, Edible Brooklyn or Edible East End before January 1, and as a bonus we’ll send you a copy of the Edible Brooklyn cookbook–free of charge. That’s a $18.95 value, and a perfect addition to any kitchen, whether in Brooklyn or beyond, not to mention a great gift for Hanukkah, Christmas, a birthday, or any special occasion.
While you’re stocking up on kohlrabi and local beef at the Union Square Greenmarket (temporarily relocated to Madison Square Park) this week, drop by the Market Information Table to donate a bag of produce to hungry New Yorkers who’ve been affected by Hurricane Sandy.
Take a peek inside Tribeca’s new food hall, All Good Things, where hungry shoppers find a curated selection of artisanal goods from the likes of Dickson’s Farmstand Meats, Orwasher’s bread, Blue Marble Ice Cream, Nunu Chocolates, Blue Bottle Coffee and Cavaniola’s cheese, plus an upstairs oyster bar and a downstairs fine-dining restaurant.
Skip the T-rex: Visit the American Museum of Natural History’s new food domestication exhibit.
A new cookbook born from foraging for mulberries in Bed-Stuy demonstrates techniques that can be adapted to blackberries from Fairway.
A carefully curated feast under one roof.
We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.
Tis a shame that the humble goose, once beloved for its rich flavor and luscious layer of fat just under the skin came to be replaced by the wild turkey at holiday meals. In our current issue Nancy Davidson traces the decadent bird’s comeback.
Everywhere we look it seems people are pitching in–helping neighbors throw out damaged furniture and scour their floors, donating clothes and homemade meals, or fundraising to buy the newly homeless undies and blankets. If you’re looking for more ways to help our neighbors in need after Hurricane Sandy, here are some worthy (and delicious) options.
