Good Eggs is one of several startups offering online portals to excellent ingredients.
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When it comes to small-batch alcohol, New York’s cup runneth over.
If her name sounds familiar, that’s because she’s written for every issue of Edible Brooklyn since this magazine launched nine years ago.
Some home cooks ferment their own yogurt or make mozzarella from a kit. Matt Spiegler takes DIY dairy to another dimension: Technically he’s a layman—keeping his day job as a web developer, and giving his homemade caseus away to friends—but he is anything but an amateur.
One gets the idea that with Van Brunt Stillhouse, unlike other Brooklyn distilleries, it’s never certain what the public will get from year to year.
On rooftop farms, a bridge between cultures.
When you heard that two sisters—one trained in sculpture and photography, the other in business and finance—opened a pie shop in Gowanus, you might have guessed they launched the business six months after rolling out their first crust. But pie is Emily and Melissa Elsen’s birthright.
When I decided to build a farm in Brooklyn with my friend Ryan Watson, we knew it would be supported by supper—we just didn’t know how. Then one of our volunteers turned out to be a trained chef.
We’re not sure if it’s the proximity to Prospect Park or the area’s famously large number of small children, but Park Slope boasts some of the city’s best frozen desserts. Here’s our tour of the best.
Kelly Taylor Is Cuckoo for Beer Collaborations, Including the Latest Rendition of Our Own Edible Ale
The brewmaster of Fort Greene’s Greenpoint Beer Works, home to Heartland Brewery and KelSo Beer Co., Taylor is constantly brainstorming with others to create intriguing exclusives — like our own Edible Ale.
Come and learn about these plants and their potential on a foraging walk that Marie Viljoen will lead on Saturday, June 7.
