1 comment | December 17, 2012 | By Amber Benham | 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.
1 comment | December 7, 2012 | By Amber Benham | 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.
7 comments so far | August 20, 2012 | By Amber Benham
We’re working on making a list of the best CSA’s in the city. What’s yours and why do you love it?
Comment | August 7, 2012 | By The Editors | Photographs by Scott Gordon Bleicher
American cheese used to mean bright orange, plastic-wrapped slices of questionable texture. Thanks to a pioneering young woman from Chicago, domestic fromage has seriously improved its reputation in recent years.
Comment | July 31, 2012 | By The Editors
In our latest issue, Ann Monroe introduces us to BrightFarms, the company planning to grow a million pounds of produce a year in a 2-acre, state-of-the-art hydroponic greenhouse on a warehouse rooftop in Sunset Park. Read the story for more on the plan to bring hyperlocal veggies to the Borough of Kings.
Comment | July 24, 2012 | By The Editors
Chefs for the Marcellus–a group of chefs concerned that hydraulic fracturing (aka fracking) will damage our upstate farms, wineries and breweries–is hosting a fundraising dinner this Thursday at the Brooklyn Winery in Williamsburg.
Comment | July 1, 2012 | By Brian Halweil
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most sustainable, economical, gastronomically flexible and morally responsible cut of meat.”
Comment | June 21, 2012 | By The Editors | Photographs by Courtesy of Grow NYC
With Eat Drink Local Week just two days away, it’s time to stock up on our 8 featured ingredients and get cooking! Join us this Saturday as we kick off our week of local food fun at the Grand Army Plaza Greenmarket with cooking demos and prize giveaways.