Edible Recipes

Pan-Seared Shad Fillet with Citrus and Parsley
By Peter Hoffman

The executive chef and owner of Manhattan’s Savoy and Back 40 restaurants, Hoffman likes to top this with “a mess of sautéed young spinach, root crowns and all.”
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Braised Lamb Shanks in Moroccan Spices
By The Cleaver Company

When it’s chilly out, this hearty dish from The Cleaver Company–the farm-to-party catering company profiled for our Back of the House column in the spring 2009 issue of Edible Manhattan–warms from the inside out.
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Preserved Lemons
By The Cleaver Company

They use this amazing and amazingly easy condiment in many ways at The Cleaver Company. You can add it to salads and sandwiches or use it in their Braised Lamb Shanks in Moroccan Spices recipe above.
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