Whether your favorite frozen treat comes in the form of gelato, soft serve, sorbet, ice pops or just good old-fashioned ice cream, this list of Manhattan’s most interesting summer flavors has something for everyone.
Apricots and peaches have yielded the stage to apples and pears, but I’m going to be eating Macs, Winesaps and Bosc til rhubarb season so I postpone the inevitable with the year’s final stone fruit: plums.
On October 2, dozens of the region’s best restaurants, ice cream shops, breweries and vineyards will come together to celebrate the bounty of local food available in New York City.
We interviewed Ben at El Paso, a Mexican Restaurant on Lexington and 104th which he likes because (his words): it’s the best vibe, best food, best service, kindest, down home, nicest people, most authentic Mexican restaurant he’s run across.
I could hardly believe my food fortune when the fine folks at New Amsterdam Market asked me to judge their ice cream “Sunday.” But if you think such an undertaking sounds like a blast, you’ve obviously never attempted it. First, there’s the physical challenge of eating your way through all the flavors – 40 in this case!
I take back everything I said about needing to involve kids in garden and kitchen chores. Well, not everything. But involving kids can sometimes be…
we’ve happily got 20 discounted tickets for Edible readers for this Sunday’s New Amsterdam Market fundraiser from 1 to 4 p.m., which will feature seasonal and locally inspired concoctions from lThe Bent Spoon, Blue Bottle Coffee, Marlow & Sons, KINGLeche Crème, Steve’s Ice Cream and many more.
In case you hadn’t yet scored your very own paper copy, we just wanted to let you know the latest issue of Edible Manhattan…
Paul Nasrani always wanted to go into business. But it wasn’t the ice-cream business he had in mind.
After centuries of quenching, the Latin elixir called “horchata” colonizes cupcakes, cones and cocktails.
Jon Snyder’s Campari sorbet has won admiration from high-end chefs and hungry locals alike.
Before commercial refrigeration became widespread in the early 20th century, ice was big business in New York City.