I love poached eggs for breakfast. You already know my favorite way to eat eggs for dinner. But you know what’s just as good? Eggs for dessert.
The summer issue of Edible Brooklyn is ripe for the reading! The pages are at the printer, but you can already read the digital edition on any screen, and we recommend doing so in the sun.
I’m ashamed to say I can’t remember the first meal I ate at Diner, but there have been plenty since that I’ll never forget.
Chatting with the Prospect Heights-based author of Salt Sugar Fat.
You spoke, and we listened. Sort of! Last week we invited your input on the selection of our summer issue cover. After much debate and careful consideration (among our staff as well as readers) the high honor went to…
We are heavy users of the genius online show about Gotham tokers called High Maintenance (get it?). So imagine our dopey grins when a new “Elijah” episode opened with someone reading aloud from the current issue of Edible Brooklyn.
Peas are showing up on purportedly locavore menus around town, but honest local pods won’t debut at Greenmarket for another month or so. Until then, we like to pre-game with PEA SHOOTS, which are literally popping up all over and contain the true taste of the finished product, minus the waiting.
Despite misleading “spring menus” all over town, seeds are only just going into the ground, and for real Greenmarketeers, the cupboard’s still pretty bare. But there’s one ingredient that makes April eating great: eggs.
This issue also includes some miracles, at least by my definition.
Three new cookbooks from Brooklyn chefs.
Party like it’s 999.
When Superstorm Sandy gave Red Hook a brackish bashing, Fort Defiance took it on the chin.