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?
School’s out, the kids are free and everybody’s thirsty. While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please the kids, as well as the child inside of all of us: horchata.
“It’s a nice segue, for hair-of-the-dog purposes,” explains Rye bartender Casey Van Heel, adding that the drink is something of an “adult milkshake.”
There are those who like pizza and those who love pizza. The lovers were at the Brooklyn Brewery this past Wednesday evening for How to Knead, Top and Toss, the latest installment in our How To series that taught pizza fans all they needed to know about creating the perfect pie.
As promised, the final recipe from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. You might recall we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing.
This is the The Scotch Also Rises, from Richard Murphy at Buttermilk Channel. He’ll be competing against his colleague Anthony Sferra, who is making a drink called the Tinderbox; wish them both luck, as the winners are being crowned tonight as competitors make drinks in front of a live panel of judges. Stay tuned for the results right here.
Here’s recipe four from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing. This is the Tinderbox from Anthony Sferra at Buttermilk Channel. (You know, the Carroll Gardens restaurant where Jay-Z and Beyonce spent New Year’s Eve?)
As promised yesterday, we scored recipes for each of the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. It’s something we’re running in conjunction with Compass Box Whisky Company: Great King Street is their brand new Scotch blend designed for making drinks; so we asked local professional mixologists to submit seasonal recipes.
While researching the next edition of Edible Manhattan–the annual Alcohol Issue that arrives January 1–we had the pleasure of hanging out with the founder of Compass Box at the 12th annual WhiskyFest, which took over the Marriott Marquis last month. John Glaser is an American-born maker of Scotch, which is rare enough already. But more importantly, he’s perhaps the only man in Scotch focused on mixing handcrafted boutique blends from single malt and high quality grain whiskies from other Scottish sources, rather than distilling them himself.
This Italian restaurant does Mediterranean food (and life) right.
Tomorrow night at 6:30 we’re going to co-host a potluck at The Brooklyn Kitchen in Williamsburg. It’s in honor of their fifth anniversary, and we glommed on to the party, since we just came out with a cookbook. We’re trying to lure not just each of you to come and bring a dish to share, but also to convince the ever-amazing pickler Rick Field to come and to bring his Polish Potato Potage with Brined Croutons, featured on page 36 of Edible Brooklyn: The Cookbook and made with his People’s Pickle.