More and more chefs in the city have started house-curing meats like soppressata and guanciale, but they don’t want to talk about it. Read our story to find out why.
If New Yorkers can learn to thrive in small spaces, it only stands to reason our plants can, too. But not just any seeds will do in your window planter.
In our current issue, Marie Viljoen tells the tale of how she fled loathesome landlords and found solace in a tiny apartment with 66 square feet of terrace space–now an edible jungle.
From goat cheese to tres leches cake, here are some visual highlights from the Edible Manhattan Diary Issue. Click the photos to go to the stories.
Apologies to our herbivore friends, but perhaps more than fireworks and beer, the Fourth of July brings to mind memories of one all-American pastime: grilling meat.
In our current issue, Rachel Nuwer profiles fermentation fanatics who’ve learned to harness the wild microbes in our kitchens to make home-preserved foods funky, flavorful and good for your gut.
Jade Bush Beans are going to seed- in a window box.
A meet-up celebrates ancient preservation—the kind that requires collaboration with wild microbes.
Now if only we could raise tilapia in a drum set and turn that old amp into a beehive.
When Williams-Sonoma told us they’d be launching a new line this April to help customers take their food from seed to table, we couldn’t have been more pleased.
From knotweed soup to pokeweed sandwiches, you should be eating foraged edibles.
After a year of eating wild foods, winter brings the season to drink them.