This September, Le Fooding Brooklyn Fling will attempt to create “an insta-capture moment of all that is most alive in 2012, at the crossroads of style and deliciousness,” including a champagne dinner series, brunches at NiteHawk Cinema, vintage lunch at the Fort Greene and Williamsburg Flea Markets, and a campfire session with live music at the Williamsburg Flea Market. Well, we’re intrigued.
The menu at Patsy’s Italian Restaurant has changed little since the 40’s, with standards like these veal meatballs, which have been made for at least three generations.
Our friends at the Northeast Organic Farming Association of New York are gearing up now for their Third Annual New York Locavore Challenge, which kicks off next month. To encourage folks to “vote with your dollar,” the fun includes a 250-mile eating locally challenge (you get to cheat on spices and 5 can’t-be-sourced-locally items).
In our current issue, Marie Viljoen tells the tale of how she fled loathesome landlords and found solace in a tiny apartment with 66 square feet of terrace space–now an edible jungle.
Just 30 minutes from Midtown, the Stone Barns Center can make you a farmer for life–or just an afternoon.
Late summer sunsets go down best with a cool cocktail in the hand. With that in mind, we dug up this fantastically herbaceous and spicy tipple, compliments of Greg Seider, an owner of The Summit Bar on Avenue C. Stop what you’re doing, raid your garden and make it now.
Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
In our current issue, Nancy Matsumoto takes us into the kitchen at The Farm on Adderley, a much beloved locavore restaurant in Ditmas Park created by Gary Jonas and Allison McDowell. Read the story to find out how two people who had no idea what they were doing came to run a fantastically sustainable and delicious eatery.
From goat cheese to tres leches cake, here are some visual highlights from the Edible Manhattan Diary Issue. Click the photos to go to the stories.
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
Sometimes words just can’t capture the richness of a meal or the perfection of a composed plate. But often, a photo can.
Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
