It was a big year for fungi, Puerto Rican food and ladies in the booze industry.
After 18 years, wine maven Juliette Pope is still just a proverbial kid in a candy store.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
The event brings together voices from agricultural and culinary backgrounds to discuss how to grow it, how to use it and what it tastes like.
In addition to celebrating the appointment of a new executive director, Let Us Eat Local was an opportunity to showcase the bounty of the season.
We present, free to download on any device, our “Icons” e-book: a 334-page essential collection of the most quintessential Gotham stories in Edible’s archives.
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
Join us by submitting your favorite wine pairing for a chance to have a free seat at the table for this one-of-a-kind dinner.
Five years ago this month, two guys changed the city’s sandwich scene forever. But their most exciting development isn’t any of their new locations. It’s their “guest chefs give back” program.
Andy Brennan moved upstate in search of an orchard he’d loved and lost. Now he’s resurrecting America’s oldest drink.
So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
While reporting our Gramercy Tavern feature three years ago, we were so bowled over by pastry chef Nancy Olson’s piled-high New York State apple pies that we put it on our cover. And now, we finally have the recipe.