The women behind the King Bar and beer-pretzel caramels share their sugar-coated secrets in a new candy cookbook.
Artisans
The cocktail world enigma opens a Greepoint distillery.
We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.
In our current issue, Jan Greenberg recalls childhood trips with her parents to Chinatown, a mysterious world (to her) full of tiny tea cups, wonton soup and sticky-sweet spareribs.
Sometimes words just can’t capture the richness of a meal or the perfection of a composed plate. But often, a photo can.
If you weren’t at 82Mercer last Tuesday, bummer. You missed out on some seriously Good Beer and food.
American cheese used to mean bright orange, plastic-wrapped slices of questionable texture. Thanks to a pioneering young woman from Chicago, domestic fromage has seriously improved its reputation in recent years.
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.
New York’s only all-from-scratch ice cream shop was unprepared for its customers’ enthusiasm.
You’d think after last night’s Good Dairy issue release party we’d have refrained from all…
Our publisher stopped by Dekalb Market in downtown Brooklyn this Saturday for its 2012 opening and filed the following photo report.
