Bourbon, rye and everything nice come together in these incredible fall cocktails.
A few words from our editor Gabrielle Langholtz.
Rather than hot-and-sour soup and General Tso’s, dinner here might include chanterelle-stuffed spring rolls shaped like flowers or succulent, anise-kissed free-range chicken.
A couple of weeks ago, we asked you to help us choose our next cover for our upcoming travel issue of Edible Manhattan. Between shots like idyllic olive harvests in Tuscany, playful PacMan dumplings from RedFarm, and plump Romanian sour cherries, let’s be real — each of them could have graced the front of our print edition! Nonetheless, there can only be one cover.