We’ve found a way to seize summer! Local spirits experts share their tips, tricks and a handful of suggested recipes for making delicious infusions using some favorite seasonal and local ingredients.
Everyone thought Adam Block was nuts to open an ambitious eatery on far West 48th between 11th Avenue and the West Side Highway, also know as nowheresville.
Print’s staff forager, Meghan Boledovich, teaches us how to make our own vermouth at home — and it’s easier than you might think.
I’ve been thumbing through the short, final chapters of Joan Gussow’s most recent book, Growing, Older. They’re humorous even if the themes include dying, lifelong regrets, sea level rise and climate change. The later geological preoccupations are shared by both of us—we both garden in floodprone areas—and the balmy, 60-degree afternoons this past weekend reminded me that the future-oriented predictions of climate scientists seem more and more to have arrived in the here and now. (And, my colleagues at Edible Brooklyn tell me, the annual winter festival at Prospect Park was just cancelled, due to weather too warm to make snow.)