There’s nothing like an icy cold gust of wind, soggy boots and snow on the ground to make us want to drop everything and bake. If you’re like us, turn on your oven and try this recipe for Spiced Ginger Oatmeal Drops from One Girl Cookies, which we profiled in our magazine last year.
When Hurricane Sandy’s surge waters attacked the Brooklyn water front, they didn’t just threaten human lives. More than a dozen hives on a pier in the Navy Yard served as the home base for NYC’s largest commercial apiary, the result of years of effort and a successful $22,000 Kickstarter project by Brooklyn Grange. By the time Sandy’s waters had receded, only a few of the hives remained. Most had floated away.
On November 18th urban forager and Edible contributor Marie Viljoen will give an illustrated talk at the Brooklyn Botanic Garden about what to forage in the five boroughs and what to do with your finds once they are in the kitchen
More and more chefs in the city have started house-curing meats like soppressata and guanciale, but they don’t want to talk about it. Read our story to find out why.
If New Yorkers can learn to thrive in small spaces, it only stands to reason our plants can, too. But not just any seeds will do in your window planter.
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.
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.
Apologies to our herbivore friends, but perhaps more than fireworks and beer, the Fourth of July brings to mind memories of one all-American pastime: grilling meat.
In our current issue, Rachel Nuwer profiles fermentation fanatics who’ve learned to harness the wild microbes in our kitchens to make home-preserved foods funky, flavorful and good for your gut.
Jade Bush Beans are going to seed- in a window box.
A meet-up celebrates ancient preservation—the kind that requires collaboration with wild microbes.
Now if only we could raise tilapia in a drum set and turn that old amp into a beehive.