Edible Brooklyn

About Amber Benham


Recent Posts by Amber Benham

takeroot

Take Root is Om…azing.

Comment | June 18, 2013 | By

A tasting experience. A fancy 5-course meal. A moment to pause and focus on the beauty of a radish or the lushness of a pile of whipped brown butter as I spread it on a slice of housemade peasant bread. It’s hard to put Take Root into words, but suffice to say, it’s delicious.

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liver

My First Meat CSA: Offal and Great

Comment | June 13, 2013 | By

This year, in addition to the veggies, fruits and eggs we always get in our CSA, we signed up for a biweekly tub of Ronnybrook butter and a monthly share of “meat” from Mint Creek Farm. I put it in quotes to emphasize how little I knew about the carnivorous delights that awaited me.

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craftbeerweek

Craft Beer on My Mind

Comment | May 16, 2013 | By

As I sit here, sipping this Summer Weizen Ale from Smuttynose Brewing Company and feeling a heck of a lot better about this work day, I’ll tell you reasons why you, my fellow suds lovers, should be drinking beer soon, too.

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sustainablesushi

DIY Sustainable Sushi

1 comment | December 17, 2012 | By | Photographs by Amy Gray

As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.

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IMG_8506

EDIBLE GLIMPSES: A Cod Expedition

1 comment | December 7, 2012 | By | Photographs by Amber Benham

Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.

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kneading

Turkey’s In the Oven

Comment | November 22, 2012 | By

Out in the Midwest, Thanksgiving is well under way. We’ve finished the 5K Pilgrim Run, the turkey’s in the oven, the pies are resting on the table and the rolls are rising in the warmest spot in the house. Three dishes left to make and we’ll be ready to chow down.

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