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.
Last week aspiring food writers, bloggers, editors and everyone in between came to Brooklyn Brewery and got schooled on how to make a career in food media.
Last week, New Yorkers sipped from beakers and toasted with test tubes at the World Science Festival Gala. Over hors d’oeuvres, dinner and desserts prepared with carbon dioxide tanks, high-speed evaporators and centrifuges, attendees celebrated the 60th anniversary of James D. Watson’s co-discovery of the structure of DNA.
It feels like we’ve been counting down the days to Good Spirits, our annual cocktail and food pairing extravaganza, FOREVER. But it’s finally almost here! Only six more days until we’ll be sipping cocktails that transport us to warm, sunny beaches and devouring pork belly sliders, Island Creek oysters and so much more.
Black Dirt Bourbon is a dry, almost chocolaty whiskey with loads of local character, owning to the dark, famously fertile soil left behind by receding glaciers 12,000 years ago.
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
From sake to negronis, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.
From pretzels and pletzels and pizza to shrimp rolls and chopped liver and duck blinis and banh mi, we ate well at Good Beer last year. More beer and food anyone?
If you didn’t read the May/June issue of Edible Manhattan, here’s a glimpse at some of the deliciousness you missed (and links to a few of the stories from the mag).