Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake in our Edible Brooklyn Cookbook.
Winter produce doesn’t have to dreary. With recipes like this one for rich roasted parsnip and sweet potato soup from Karol Lu, a competitive cooking veteran, you can dine like a king, even in the coldest months.
After all the holiday feasting and feting, who couldn’t use a little pick-me-up to get through the work week? Here’s a cocktail from the folks at Kings County Distillery and Marlow & Sons restaurant in Williamsburg that’s just right for our we’d-rather-be-baking-cookies-than-sitting-at-this-desk mood.
Thanks to all our sandwich-loving poets for entering!
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.