3B is a New York State B&B cooperative that hosts adventurous souls in an alternative, homey-urban atmosphere while serving them home-cooked vegetarian breakfasts largely sourced from nearby.
Now, several budding startups worldwide — PlateCulture, Feastly, Cookening and EatWith — aim to make finding a home-cooked meal while on the road as easy as using OpenTable.
The traditional practice connects Chef Manjarrez to Mexico even when he isn’t there.
Some home cooks ferment their own yogurt or make mozzarella from a kit. Matt Spiegler takes DIY dairy to another dimension: Technically he’s a layman—keeping his day job as a web developer, and giving his homemade caseus away to friends—but he is anything but an amateur.
The Barclays Center’s rusty exterior might’ve been controversial, but more exciting metalwork can be found two blocks east on Dean Street at Brooklyn Metal Works.
What does dumpling assembly have in common with tree identification? On the surface, not much. Enter the Brooklyn Brainery.
Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
There’s nothing simpleton about Kari Morris’s simple syrups.
Most Americans think making Indian food from scratch sounds about as easy as learning Hindi. Mukti Banerjee hopes her classes will help change that.
When people call Gotham an urban jungle, they seldom mean anything about flora or fauna. But if you don’t think of this city as a living ecosystem, Marie Viljoen will change your perspective forever.
Chatting with the Prospect Heights-based author of Salt Sugar Fat.
Three new cookbooks from Brooklyn chefs.