Most of us who like to cook have a a utensil or tool that we find ourselves picking up on a daily basis, one that makes us feel confident and capable. Here are our editors’ secret kitchen weapons.
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What makes Nobletree really notable among the crowded crop of Brooklyn-based roasters is that it doesn’t just source green beans from well-tended trees and then roast them, but grows them too.
In addition to championing the sensory pleasures of home cooking, Leanne Brown’s book was designed to address a specific social problem: the struggle to survive on SNAP.
Earlier this year, five New York homebrewers paired with five New York breweries to create a special brew. The amateurs will share the fruits of that experience this Saturday, alongside their respective paired professionals, at NY Pro-Am Brew P.I.T.
Here are the tunes our editors love so much they’ll swap out the rolling pin for the air mandolin.
This recipe proves that there’s no reason to be intimidated when making truly delicious cheese at home.
If you have a large, clean glass jar — even an old, thoroughly cleaned pickle jar — you can make enough cold brew to get you through the week.
Cookbook recommendations? We’ve got ‘em. Here are the books from which our editors are drawing their kitchen inspiration this summer. (An interesting trend: almost all of the cookbooks below are heavy on Mediterranean flavors and styles.) Head to the market for some tomatoes, slice them thick, douse them with olive oil and read on.
Karen Seiger, author of Markets of New York City, tells us where we should go to get some of the season’s best local food and drink.
The Bush Basil Booster from the new Shake cocktail book is refreshing in flavor and technique: Simply muddle fruit and herbs, shake and pour for easy summer ades.
When it’s too hot to cook, Edible’s editors like to leave the cooking to someone else. Here’s where we’re eating right now.
Not only are our CSAs in full swing (only a week or so away from the Annual Zucchini Wallop), but our calendars are also packed—incredible eating-and-drinking events are popping up all over the city and beyond. Here, our editors give you a sampler of what they’re attending.
