There’s even a way to eat chocolate while supporting an important eco-cause.
Soups aren’t necessarily seasonal, but there’s something about fall that gets our editors stewing up these recipes in their home kitchens.
Award-winning author Paul Greenberg will join us at Edible Institute on May 10 to lead a panel discussion dedicated to gauging the importance and impact of the smaller operartors.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.
I envisioned stories on scallops and seltzer, irrigation and infusions.
How Americans developed a taste for one of the greenest ingredients in the sea.