Edible Brooklyn

History

What is Brooklyn food? Pizza or pickles, Saltie sandwiches or backyard eggs?

How Do You Define Real Brooklyn Food? Come to Manhattan to Find Out

2 comments so far | January 10, 2012 | By | Photographs by Carole Topalian

When we published Edible Brooklyn: The Cookbook back in October, we intended for it to be a community cookbook, a snapshot via 100 collected recipes from the cooks in our community, be they restaurant chefs, gardeners, grandmothers, pickle-makers, cheesemongers, brewers, bakers or baristas. Needless to say that’s sparked plenty of discussion on what real Brooklyn food is. We’re going to let you help us decide with the help of a panel of four Brooklyn food experts and cookbook contributors on January 17 at the Tenement Museum.

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In Honor of Thanksgiving, A Clinton Hill Chef Makes Pemmican from the Native American Plains

Comment | November 18, 2011 | By | Photographs by Stephanie De Rouge

Be sure to take a peek at the current Edible segment airing on NY1 today and Sunday. (And online right here in perpetuity.) Based on a story in the current issue of our sister pub Edible Manhattan, it’s on Clinton Hill chef Matt Weingarten’s take on the Native American snack called pemmican, which has historically made use of both fall harvest foods on the Great Plains and a successful hunt for buffalo. It’s kind of like a cross between a granola bar and beef jerky, and each Thanksgiving Weingarten serves it at Inside Park, the restaurant he helms on Park Avenue and 50th Street.

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Pie Crust is the 99%: At Brooklyn Kitchen, the Rolling Pin is a 19th C. NYPD Nightstick

Comment | November 17, 2011 | By | Photographs by Earl Wilson/The New York Times

Every once in awhile comes along an article that uses food as a lens into city history, food culture and just a damn good story. So that’s why we were pleased to see this excellent piece in the Times by Vincent Mallozzi. (Hell, we were actually green with envy over the scoop.) It’s about the 23-inch rolling pin owned–and very much used–by Harry Rosenblum, who owns The Brooklyn Kitchen at 100 Frost Street in Williamsburg.

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