Cider Week celebrates the best of local cider just as the leaves are changing, the air is getting cold, and apple season is peaking.
At the awards ceremony, celebrants recalled boning rabbits, shucking fava beans, cooking in the fireplace and pulling apart eels with pliers.
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.
An ode to an almost-forgotten ingredient.
Flipping through this book is so much better than your average, workaday recipe compendium. It’s about history, and memory and cultural connection.
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.
Grab your helmet and bike alongside these carbon-footprint conserving chefs — well, virtually, anyway.
Forget fancy kitchen equipment—these chefs’ menus rely on tricked-out bicycles.
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 the restaurant that kept the fire burning for 21 years.
Of all the ways to celebrate National Poetry Month, there can be no finer than to spend the evening at Back Forty in the…