Maine Grains’ stone-milled flour, oats, cornmeal and more have revitalized tradition, community and an appetite for regional grains.
Danishes stuffed with apricot, flaky chocolate croissants, fresh sourdough bread. Oh my.
Pick up a few for the holidays.
How to work with blends, moisture and a bit of tenacity to make great treats every time.
As Beard wrote, “She is an outstanding juggler with rolling pin and mixing bowl.”
Seth Unger is executive producer of the Food Film Fest, but his mailman is one of hundreds of people who know him as the source of an aromatic orange loaf baked in his Brooklyn Heights kitchen each December.
We talked to the bakers extraordinaires of Prohibition Bakery about how to bake with spirits.
If only baking off the perfect loaf of ciabatta were as easy as baker Kamel Saci makes it look!
Summer is nearly upon us and city sidewalks are stained with the juice of ripe, plump berries. With all these fruits at hand, we were happy to see that Chef Mike Colameco–host of the daily radio program “Food Talk” and “Colameco’s Food Show”on Channel 13–has teamed up with King Arthur flour for an upcoming cooking demonstration called Baking Summer Berries, Pies and Tarts.
We don’t take many summer vacations here at Edible Manhattan — heck, we hate leaving this amazing city even for one day, especially when…