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.
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.
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.
From the cover of our upcoming fall travel issue, a traditional Taiwanese wok-fried omelet from Brooklyn cookbook author Cathy Erway.
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.
Inspired by local chocolate, the social media platform for ingredient lovers made a Mexican-themed meal.
Raw and tossed in a light pesto, here’s how to dress up the rest of your summer squash.
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.
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.
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.
An abundance of zucchini and guilt about not using it up rescued! By a great cookbook.
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.