In our current issue Rachel Wharton takes us into the kitchen at Café Glechik, where for years Tyslia Kozlova churred out her beloved pelmeni–plump Ukrainian dumplings stuffed with veal or pork and served swimming in drawn butter–and beet-filled borscht.
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On October 16, Slow Food NYC and Sea to Table will host an event at Haven’s Kitchen that celebrates the New England fishing community and brings awareness to how we can support these fisherman by eating sustainable species.
Chaos Cooking brings together dozens of cooks to prepare a meal together.
Until 6 pm today, take 50% off tickets to Edible Escape–our second annual travel tasting party next month where we’ve lined up an exotic menu featuring flavors from around the globe. Travel the world with us as we sample flavors near and far–everything from Ukrainian lobster pierogies and Spanish poached pig cheeks to Long Island wine.
Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
Fritz Haeg and Annie Novak of Eagle Street Rooftop Farm in Brooklyn have teamed up to create Domestic Integrities, a highly seasonal installation at MoMa. Part outdoor garden and part interior field, the work features medicinals, herbals, edibles, and plants for pollinators–all cultivated earlier this summer–which will be harvested throughout the course of the exhibition.
This month our beautiful digital edition includes freebies like a recipe for espresso-maple bacon from Toby’s Estate Coffee, recipes for fried kale with fish sauce, bacon and mint from the chef of one of Portland’s hottest restaurants, instructions for how to grill vension and cook an elk steak, and Gabe’s Mom’s Clams Casino, not to mention plenty of extra photos from Cafe Glechik in Sheepshead Bay.
More and more chefs in the city have started house-curing meats like soppressata and guanciale, but they don’t want to talk about it. Read our story to find out why.
It’s too soon to tell, but the tides, they are a changing. Sales of cider were up 23 percent last year and big beer manufacturers are buying stakes in the emerging market, says David Flaherty, operations and bar manager at Hearth and Terroir Wine Bars and a blogger of all things alcoholic. And at least for one day the humble apple ruled the roost at the Astor Center.
