We’re gearing up now for a night of ethnic eats and local beer and wines on the East End, all served a la food truck. Join us as we stuff ourselves with everything from hibachi shrimp and local fish tacos to Italian pastries.
Here’s a recipe from the current issue of Edible Manhattan for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
Sandor Katz–fermentation god and author of “Wild Fermentation” who we featured in our current issue–has released a new book and will teach a course on fermented foods at Stone Barnes Center for Food and Agriculture next month.
In our current issue, Ann Monroe takes us to Brooklyn’s Navy Yard where Brooklyn Grange—keepers of a 40,000-square-foot rooftop farm in Long Island City—have opened the borough’s first commercial apiary.
There’s no time like the present to buff up on your culinary competence. Whether it’s a class on knife skills or a guided Riesling tasting you crave, check out our Edible Guide for links to more than a dozen culinary education centers where you can sign up today.
From pretzels and pletzels and pizza to shrimp rolls and chopped liver and duck blinis and banh mi, we ate well at Good Beer last year. More beer and food anyone?
On a hot summer day, the list of cocktails we crave is nearly endless—-an icy gin & tonic, a salty margarita, a sweet mint julep. But as they say, when in Rome. When in Manhattan, why not drink a Manhattan?
Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
On August 1oth, we’ve rallied a load of food truck vendors, serving everything from kimchi tacos to dumplings and cupcakes, to show folks that the East End is anything but void of ethnic eats.
Tickets to Good Beer–our yearly celebration of suds and food–are going fast. Last year’s event was a hit and we’re sure that the lineup of brews and pairings will once again please the masses.
In our current issue, Rachel Wharton takes a peak behind the freezer case at Prospect Heights’ Ample Hills Creamery and discovers the secret to luscious scoops of ice cream.
