The Farm Beyond will offer farmshare pick-up sites in Cobble Hill/Carroll Gardens, Bushwick, Bed-Stuy and Red Hook.
In almost-but-not-quite plain view, a whole network of culinary talent is refining cannabis as an ingredient.
You don’t have to drink to celebrate.
What started as a coffee counter, whole animal butcher shop and bar is now serving dinner, too.
The mother and son duo ferment, batch, pack and label from their Brooklyn kitchen.
Burlap and Barrel aims to bring transparency and traceability to the spice trade.
There will be ice cream.
In her debut cookbook, Chitra Agrawal re-interprets her family’s vegetarian recipes, often using local and seasonal ingredients.
For Dolce Brooklyn, “it’s about appreciating core, essential flavors and an intensity that’s particular to gelato.”
Every fish can be traced directly to the fishing boat that landed it.
Chef Simone Tong will be serving rice noodles in Williamsburg in advance of opening her East Village restaurant next month.
TouchBistro is the top grossing POS for restaurants in 37 countries.