We caught up with farmer/artist Andrea Reynosa to learn more about her idea for the pasture, why goats and what lessons she hopes viewers will glean from the installation.
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.
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.
Good Eggs’ goal is to help farmers and other producers solve one of the most vexing questions facing the new generation of food producers: How do you efficiently market and distribute your small-batch, artisanal products?
We could go on forever about our local food scene, but we’re challenging you to do so in the form of one pithy haiku. We’ll choose one lucky poet to win two spots in a Bake the Book class at Momofuku Milk Bar.
The snow cone, ‘sno’ cone, snowball, or for the high rollers, “granita,” is a warm weather essential. Here’s one inspired by the Greenmarket.
I’ve sent over 700 Edible stories to the printer, but our profile of Melissa Clark was easily among the most work — and among the most fun.
A reader asks: “Are there any online forums dedicated to urban gardening, specifically in the NYC metro area?” Here’s what we could find.