From Orchard to Glass: Cider Week Returns Starting This Friday
Cider Week celebrates the best of local cider just as the leaves are changing, the air is getting cold, and apple season is peaking.
Back Forty
Hail to the Snailblazer: Slow Food NYC Honors Peter Hoffman
At the awards ceremony, celebrants recalled boning rabbits, shucking fava beans, cooking in the fireplace and pulling apart eels with pliers.
Tom Philpott Tells Us Where He Thinks the Food Movement Is Headed and Shares His Favorite New York Stomping Grounds
In addition to learning why he thinks attending our upcoming Edible Institute is important, we reached out to Tom to discuss what he’s pursuing outside of his publicized work and find out his favorite New York City haunts.
Quintessential Fruit
An ode to an almost-forgotten ingredient.
The Night Is Full of Feasts: Celebrating the Release of The Way We Ate
Flipping through this book is so much better than your average, workaday recipe compendium. It’s about history, and memory and cultural connection.
VIDEO: Peter Hoffman Preps a Quince
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.
VIDEO: Take a Ride Alongside These Biking Chefs
Grab your helmet and bike alongside these carbon-footprint conserving chefs — well, virtually, anyway.
Pedal to the Nettle
Forget fancy kitchen equipment—these chefs’ menus rely on tricked-out bicycles.
Come to Our Summertime Seafood Feast on the Manhattan Waterfront
Get ready for a seasonal seafood festival where you get to stroll among chefs plying gazpacho oyster shooters, bluefish sliders, New York squid and all manner of fish-forward awesomeness, alongside New York beers, on the beautiful Hudson River waterfront in lower Manhattan.
Remembering Savoy
Remembering the restaurant that kept the fire burning for 21 years.
Cocktails Paired with Poems? Why Yes, and of Course One Was by Bukowski
Of all the ways to celebrate National Poetry Month, there can be no finer than to spend the evening at Back Forty in the…
Pan-Seared Shad Fillet with Citrus and Parsley
By Peter Hoffman Serves two The executive chef and owner of Manhattan’s Savoy and Back 40 restaurants, Hoffman likes to top this with…
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