We are as ready as the next woods-to-table enthusiast for the restaurant to announce where it hopes to transplant. Until then, we want celebrate the Michelin-starred establishment that was with some photos that did not make it to print.
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New York is awash with festivals showcasing its top professional chefs but this weekend, a competition in Gowanus celebrated the city’s best home cooks.
We chatted with Exo about incubating his new biz in Williamsburg and why we will soon all be gunning for grubs, too.
After auctioning off a piece by Zeng Fanzhi at Sotheby’s in Hong Kong (for four times its original estimated value) Stephanie Walczak took the earnings and ran toward her Vitamix.
From workshops to curbside pickup to a master composter who makes housecalls.
Really retro recipes: From sourdough to sauerkraut, what’s 8,000-years-old is new again.
This week, our editors are reading about best practices: how to feed the hungry, how to plant and (not) plow for profit, how to pick the right fish and how to talk about kale.
Brooklyn Cured has seen a lot of growth since it opened in 2010 — in part because of the relationships founder Scott Bridi has built.
Jonathan Soma shares one of his Dabbler highlights. And because those who dabble widely are often short on time, this version of the Korean staple is quick and easy.
Exactly nine years ago, Gabrielle Langholtz sat in Park Slope writing the editor’s letter to the first Edible Brooklyn. Thirty-three issues later, she’s typing her last.
A couple of Williamsburg roommates have just launched Exo: a protein bar–producing company named for the exoskeleton of its key ingredient.
It’s as if each dish were a chapter in some fable played out in shoots, roots and leaves.
