Up Mountain Switchel’s sour patch kids.
Three new cookbooks from Brooklyn chefs.
Kvass, a slightly fizzy, naturally fermented drink from the Old World made from rye bread, beets or even sometimes lettuce, is experiencing a sort of rebirth in Brooklyn, thanks to the folks behind Gefilteria, a new Clinton Hill–based boutique purveyor of Old-World Jewish foods.
Greenpoint-based Amelia Coulter’s muses are all around her: “I’m inspired by architecture, landscape and regional themes,” says the 27-year-old, who has a degree in sculpture. Of course, her medium of choice isn’t your standard mixed media. She decorates cookies!
If you’re heading out in the next few days to track down one more perfect holiday gift, we’ve got a few ideas. From the avid cook to the amateur bartender, this city is a veritable treasure chest of edible gifts.
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.