Returning to New York after making wine in Spain, they turned to the state’s most famous fruit.
Our map features the cideries that joined us at our first ever Good Cider event a couple of months back.
Did you know that planting a Golden Delicious seed in your backyard will get you an entirely different apple? These are the little knowledge gaps that HDIG is trying to fill.
Food52 shows us how to make our farmers market apples sinfully good right in time for Halloween.
Andy Brennan moved upstate in search of an orchard he’d loved and lost. Now he’s resurrecting America’s oldest drink.
In our upcoming drinks issue, we take a look at Aaron Burr Cidery in the Hudson Valley and learn about all it takes to forage and ferment the fruit locally. To share more about the trade, here’s a roundup of cider love from our archives.
Happy Food Day! Hopefully you joined hundreds of other New Yorkers for this year’s Big Apple Crunch. Either way, check out our three favorite photos from our Instagram contest!
Hard cider has been steadily gaining in popularity in recent years, and with Cider Week in full swing it’s hard to miss fall’s most apropos beverage.
If you follow us on Instagram, then you may have noticed that we ‘re jazzed for apple season. We recently joined forces with GrowNYC in support of Big Apple Crunch 2013 to gather your best apple photos.
Eden’s Ice Cider captures the essence of apples.
There’s so much we didn’t get to tell you during this week’s NY1 segment on Clinton Street Baking Co.’s February Pancake Month. We were so busy telling you the genesis of chef Neil Kleinberg’s superior whipped egg white pancake recipe, that we didn’t get to talk about the toppings, which change every few days until the 29th, or their cookbook, which was named one of the best of the year by the Times last year and was shot by none other than our former photo editor, the talented Michael Harlan Turkell. This recipe below, for Caramelized Apples and Pears with Praline and Cinnamon from the Clinton Street Baking Co. Cookbook, can help illustrate both.
Deprivation. That is what eating seasonally means. It means that in high summer you do not eat an apple. You walk right on by that crackling green Granny Smith that lurks year round in the grocery store bins. Because it didn’t come from around here. It means that in January you do not buy those stackable plastic boxes of raspberries (sometimes I cheat; I do), and it means that tomatoes are not the pink slices in silly salads or the vine-grown California ones in February, but the ripe, fat, sweet and bursting Brandywines of August.