Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.
New Yorkers hit the Oregon Trail.
In our current issue, St. John Frizell takes a closer look at Portland, home of a burgeoning food scene that spans everything from food trucks to craft beer. One of his favorite dishes from his trip to the jewel of the Pacific Northwest was from a restaurant called Smallwares, which calls its culinary approach “inauthentic” Asian.
From June to November those lush leafy bunches of kale just keep coming in these parts. Luckily we love it raw, wilted, stirfried with local veggies, or even crispified in the oven and dipped in chocolate. Here’s a delicious (and easy) recipe for raw kale from The Edible Brooklyn Cookbook, compliments of Stacey Murphy, founder of BK Farmyards.
The menu at Patsy’s Italian Restaurant has changed little since the 40’s, with standards like these veal meatballs, which have been made for at least three generations.
Late summer sunsets go down best with a cool cocktail in the hand. With that in mind, we dug up this fantastically herbaceous and spicy tipple, compliments of Greg Seider, an owner of The Summit Bar on Avenue C. Stop what you’re doing, raid your garden and make it now.
Eleven Madison Park has been in the news lately regarding the–some would say–radical changes to the menu, the presentation, the atmosphere, the prices. But a few weekends ago I was able to sample some of Daniel Humm’s food in a simpler setting.
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.
In the current issue of Edible Manhattan, editor Gabrielle Langholtz reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.
From now until October, eggplant abounds at Greenmarkets in New York. One way to enjoy these lovely purple plants is with caponata, a cold southern Italian eggplant starter that goes great with warm, crusty bread. Raffaele Ronca, the executive chef at Palma, shared with us this recipe.
Here’s a recipe from the current issue of Edible Manhattan for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
On a hot summer day, the list of cocktails we crave is nearly endless—-an icy gin & tonic, a salty margarita, a sweet mint julep. But as they say, when in Rome. When in Manhattan, why not drink a Manhattan?