RECIPE: Duck Fat Root Vegetable Hash Topped with a Maple Syrup-Fried Egg
With a little duck fat from Hudson Valley Duck Farm, we’re using up our root veggies during this last week of the dwindling winter season.
Ingredients
How to Cook Country Ham, Brooklyn Style
We cook our Carolina hams with Manhattan Special’s excellent espresso soda, a Brooklyn-made favorite, which gave our slices a subtle coffee-flavor and a bit of sweetness.
Pikliz: In a Jar, a Taste of Haiti
Our borough is home to one of the largest populations of Haitians outside the Caribbean, and likely all of them have pikliz in the fridge.
RECIPE: Taiwanese Dried Radish Omelet
From the cover of our upcoming fall travel issue, a traditional Taiwanese wok-fried omelet from Brooklyn cookbook author Cathy Erway.
RECIPE: Taiwanese Braised Clams with Loofah Squash
A traditional recipe from Brooklyn author Cathy Erway, who writes about a dinner party in Taipei and her forthcoming Taiwanese cookbook in our fall travel issue.
RECIPE: The FeedFeed Makes Mole Negro with Nunu Chocolate’s Pink Peppercorn Cacao Nib Bark
Inspired by local chocolate, the social media platform for ingredient lovers made a Mexican-themed meal.
RECIPE: Summer Squash Ribbons With Walnut Pesto
Raw and tossed in a light pesto, here’s how to dress up the rest of your summer squash.
RECIPE: The Best Corn Tortillas You Ever Tasted in 5 Steps
Taco Santo is one of a small number of places in New York City preparing masa — or corn flour dough, to Mexicans — from scratch, and one of an even smaller number making that masa from dried corn rather than an instant mix.
RECIPE: Gin-Cured Gravlax from Sweets & Bitters
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
VIDEO: What Is Prosciutto di Parma?
If you’re hankering for more prosciutto di Parma, then you’re in luck because Prosciutto di Parma Palooza is coming to Brooklyn on September 26, and will feature chefs like Mission Chinese’s Danny Bowein and Porsena’s Sara Jenkins, all doing their best to highlight this beloved ingredient.
How Do You Solve a Problem Like Zucchini?
An abundance of zucchini and guilt about not using it up rescued! By a great cookbook.
DIY Breakfast: Joyce’s Granola
This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
