A part of Edible History’s longer series “Dinners of the Past,” a feast drew inspiration from Judy Chicago’s now-iconic installation The Dinner Party, which is on permanent view at the Brooklyn Museum.
Going-south fruit finds a home in a sauce that can be eaten with or over anything and freezes beautifully for months and months.
If the city could pass a ban on plastic straws, it would be the largest city in the U.S. to do so.
From burger restaurants to vegan boutiques, Brooklynites are embracing meatless “meat” that’s clear in both origin (plants) and mission (the health of the eater and the environment).
Amagansett’s got all the good stuff—clean, uncrowded beaches; fresh-picked produce; bonkers houses; sunshine—without a car, crowds or chaos.
Summertime and the grocery shopping is easy—thanks to Peapod.
Cheese expert Tia Keenan dishes her favorite New York goat cheeses that all very likeable, very snackable and very picnic-ready.
The expansion of the city’s organics pick-up program is currently on hold.
With a host of new programming and a pop-up at Governor’s Island, AgTech X hopes to encourage sustainable agriculture in the city.
A new cookbook from Seek Food features recipes using cricket flour from more than 30 chefs.
For Mercedes Golip of My Venezuelan Kitchen, food is the conduit through which she connects to a culture that she has been removed from for the last 12 years.
The local craft beer favorite who garnered a following without a physical location now has a brewery and taproom in East Williamsburg.