Booze, heat and spices warm you up three ways at once.
Watch chef Marcus Jernmark of Aquavit transform hot wine, a little bit of bourbon and “straight up vodka” into mulled wine that will spice up your holiday season.
For a peak into a story in our upcoming holiday issue, we got our hands on mulled wine recipes from two drastically different Manhattan chefs.
Even as the November/December issue of Edible Manhattan starts to hit the streets, we still can’t stop thinking about our travel issue, especially the article contributor St. John Frizell filed on Austria. He followed Manhattan chef Kurt Gutenbrunner on a trip to his homeland near Vienna, where the pair ate, drank and made their way to farms and fields in the Austrian countryside. If you happen to be inspired by the story to make the trip to Vienna, we recommend the beautiful boutique hotel filled with contemporary art where our writer laid his weary head (and full belly) each night.
Edible is best known as a champion of local foods, and rightly so. We’re farmers market addicts, altogether obsessed with meeting the people who…
He is a man of voracious appetites and seemingly boundless energy — no wonder his little hometown couldn’t hold him.