Instead of pairing standard lemon, mint and sugar with the bourbon to make a traditional smash cocktail, Haley Traub swaps in grapefruit, basil and orgeat.
Waste stream specialist and Ditmas Park resident Elizabeth Balkan believes even small, incremental design changes can have a significant impact on what and how much we toss.
Brownsville Community Culinary Center offers a 40-week paid training program, helping a rotating cohort of neighborhood residents pursue careers in food.
“I don’t think that great food is coming from anxious, terrified hands,” says the founder, Alex Koones. “Good food comes from happy hands.”
Brooklyn Kura aims to pioneer a New York sake identity.
Are New York’s new operations destined to only cater to elite clients, or can they help realize a new local food future?
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
If you’ve tried Georgian wine in New York, chances are it’s from one of the 22 wineries who Chris Terrell works with.
With kombucha, beer and more, Island to Island Taproom at 642 Rogers in Prospect Lefferts Gardens offers an all-day craft beverage selection.
The Red Hook brewery wants to disrupt the culture of waiting hours in line for exclusive brews.
Furnace Creek Farm’s herbal elixirs sell out at the Union Square and Grand Army Plaza Greenmarkets.
Our foraging expert describes how to use this ubiquitous yet under the radar wild spring ingredient.