From knotweed soup to pokeweed sandwiches, you should be eating foraged edibles.
After a year of eating wild foods, winter brings the season to drink them.
How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular “How-to” series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.
Learn the art of affinage, the path to perfect cheese plates and how to churn your own butter tomorrow night in our latest installment of the How-To series at Brooklyn Brewery. Anne Saxelby from Saxelby Cheesemongers in Essex Market (and her new caves in Red Hook) will be speaking about aging cheese, fromager Tia Keenan will help you compose a cheese course, and folks from Organic Valley will show you how to make that butter. Better still, it’s just $5. Buy those amazingly priced tickets right here.
Blue Moon Fish will be hosting a fundraiser at Southpaw on Fifth Avenue in Park Slope on Sunday, November 6th from 2 to 8 p.m. The shindig is to support two fellow Grand Army Plaza Greenmarket farmers whose fields were destroyed by Hurricane Irene: Kira Kinney at Evolutionary Organics and Ray Bradley of Bradley Farm, whom we just profiled this summer in the magazine.
The recent news in The Brooklyn Paper that the Bay Ridge soda shoppe called Hinsch’s has shuttered reminded us of a very cool link a friend sent us a few months back to a site called Project Neon. Hinsch’s was known as much for its neon signage at Fifth Avenue and 86th Street as its scoops of ice cream, which were still served old-school style in tiny metal trays. It’s one of the many city places cataloged by Brooklyn photographer Kirsten Hively on her Tumblr and Flickr sites.
Today marks the official publication date of the Edible Brooklyn cookbook, a project we started nearly a year ago to the day. It’s hard…
In Prospect Park, finding mushrooms—and a few other surprises.
The next installment in our How-To series will help you master home coffee-making. The experts from Dallis Bros. will show you how to pull shots of espresso, Blue Bottle will talk about better brewing methods, and Gorilla will show you how to roast beans in an ordinary frying pan.
For 29 more days those celebrating Ramadan–the most important holiday of the Muslim year began yesterday–can’t eat or drink anything from sunrise to sunset….
I’m not sure what seems to change faster–the procession of in-season veggies that are now marching through our kitchen (cukes, corn, beans, the first…
Kelly Geary’s beautifully photographed new cookbook is called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.