It’s juice season. Keeping it seasonal, we can’t resist the following carrot-inspired take on the Bloody Mary from the Good Eggs NYC winter cookbook.
This simple beverage from Maison Troisgros can work wonders against the February blues.
Right in time for V-Day, we hosted some of our favorite dessert experts to join Edible readers at the Brooklyn Brewery for a night of demos, discussions and tastings.
The Brooklyn small-batch spirits boom is alive and kickin’. We watch and learn with a visit to Kings County Distilling and a moonshine cocktail demo from Gran Electrica.
Travelers’ opportunities to buy local in both JFK and LaGuardia airports recently increased with the opening of TasteNY shops. We caught up with Brooklyn Oenology to learn more about the logistics and goals of the collaborative project.
We’ve got three winter-appropriate recipes from our archives to help inspire you to take advantage of what’s available in the (apparently not so) dead of winter.
The holiday is Christian in origin, which means that the cake has just as many incarnations as the religion has reach. Here are a couple examples from both near and far.
The new year seems to be coming in like a lion, which is all the more reason to greet it with an aromatic, warm and somewhat stiff drink.
Last Friday, we traveled to the creative epicenter of Brooklyn’s food scene. We’ve written about this space before, but on the eve of its second birthday, we revisited the building to see how things have developed.
Since we publish the stuff, we’re naturally biased toward celebrating all of our content. We’re here for you though, reader, and are always curious about which stories you enjoy most.
I’ve had many firsts since I moved to New York, including what I consider to be my first real panettone. Albero dei Gelati invited me to their store in Park Slope last week to try their glowing variation of the holiday loaf.
We could name several favorite drinks from Maison Premiere (especially the absinthe), but are particularly taken with their “Maltese Falcon.” To get a shot of the action along with the recipe, we reached out to their bar to show us how.