In Sweden, fika is more or less culturally mandated.
The annual event returns this Friday with the biggest and best lineup to date.
Chelsea’s restaurants, shops and producers offer some of the most delightful food in the city — especially during summer.
Last week the topic of the latest installment in Edible’s How-To lecture series was Dairy. Anne Saxelby of Saxelby Cheesemongers started off the evening with a discussion of affinage, or the art of maturing and aging cheeses, showing three different blocks of the same cheese at different stages courtesy Jasper Hill Farm. Fromager Tia Keenan continued with a lecture on cheese boards, using cheese from Lucy’s Whey.
SAG HARBOR–Thank goodness for the asparagus. Amid this chilly rain, it’s the only edible reminder of spring, and will be for a little while….
There are many reasons an Edible Manhattan reader should stop in at Chelsea Market, the mini-mall on Ninth Avenue and West 15th Street: There’s…
The newest cheese on the counter at Lucy’s Whey in Chelsea Market is the Reading Raclette, it’s a raw cow’s milk cheese from Spring…