It’s juice season. Keeping it seasonal, we can’t resist the following carrot-inspired take on the Bloody Mary from the Good Eggs NYC winter cookbook.
This simple beverage from Maison Troisgros can work wonders against the February blues.
Thick and hearty and powerful enough to knock the winter doldrums unconscious.
We’ve got three winter-appropriate recipes from our archives to help inspire you to take advantage of what’s available in the (apparently not so) dead of winter.
The holiday is Christian in origin, which means that the cake has just as many incarnations as the religion has reach. Here are a couple examples from both near and far.
The new year seems to be coming in like a lion, which is all the more reason to greet it with an aromatic, warm and somewhat stiff drink.
Cupcakes can sometimes get a bad rap for being overly cutesy or just another fad. But in Bay Ridge, Allison and Matt Robicelli are trying to change all of that with their aptly named bakery, Robicelli’s.
We could name several favorite drinks from Maison Premiere (especially the absinthe), but are particularly taken with their “Maltese Falcon.” To get a shot of the action along with the recipe, we reached out to their bar to show us how.
Let us attest that the following recipes, along with many others in the Edible Brooklyn Cookbook, are the remedy for any cold winter evening — or any stifling summer day, for that matter.
In case you didn’t satisfy your baking itch during last week’s once-in-70,000 years Thanksgivukkah combo holiday, we’re here to help.
We got our hands on the recipe for one of the Roberta’s classics: margherita pizza.
Forget tonic water and orange juice. Alex Abbott Boyd, founder of Cocktail Crate, has created a line of mixers made of whole, fresh, local and organic ingredients that make serving cocktails much more fun.