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Facebook Your Thanksgiving; Pie Tips from Billy’s Bakery

Don’t let the recent mild weather fool you: Thanksgiving is indeed next week. With a reputation of being the most epic meal of the year, perhaps a tiny bit of planning is necessary. On Sunday, November 20th from 11 a.m. to 2 p.m., check out the Pie & Coffee 101 with Billy’s Bakery at the Whole Foods Bowery Culinary Center. If you’re scrambling to order a turkey and prepare your pie dough, Chef Alfred Portale of Gotham Bar and Grill has a few tips to help steer you in the right direction and help provide some professional Thanksgiving troubleshooting. Join us on our Facebook page next Tuesday, the 22nd, from 2-4pm for a live Q & A with the Chef himself.

Carrot Top Pesto: Yet Another Reason (and Recipe) to Grow Your Own

We like to pride ourselves on using up every bit of a plant, gobbling up everything to young radish leaves, to pickled Swiss chard stems (a tip we learned from Michael Anthony at Gramercy Tavern) to the fresh roots of green garlic (that one was from Shea Gallante, of Ciano). But until we went with NY1 to The Bronx to visit Toby Adams, the manager of the 1.5-acre Ruth Rae Howell Family Garden at the New York Botanical Garden, we didn’t know that you could actually eat the tops of carrots.

Score a Signed Copy of the Edible Brooklyn Cookbook Today in Union Square Greenmarket from 11 am to 1 pm

Yesterday marked the official publication date of the Edible Brooklyn cookbook, a project our sister publication started nearly a year ago to the day. It’s a beautiful book of more than 100 recipes and stories from local readers, cooks, farmers, gardeners, picklers, brewers, egg cream makers and other food producers from the borough of Kings. You can order a copy in all the normal places–Barnes & Noble.com, Amazon, etc.– but seeing as we’re Edible Manhattan, we’d be remiss not to tell you to track it down in a local bookshop, or even at a local Greenmarket, where we’ll be selling and signing copies throughout the rest of the month.