The Brick Oven Brooklyn Meetup group is on summer break but will ramp up again come fall.
Who should come? “The curious, the hungry and those willing to invest a little time into knowing how their food is produced.”
A four-year-old Meetup group facilitates frequent baking days at the Old Stone House.
Contrary to the cultural norm, Gus Reckel has never bought a galette des rois — he’s only made them.
Expect orange-infused cranberry sauce, vegan cinnamon caramel corn and chocolate orange blossom almond cookies.
Some complain and others jest about popular pumpkin fever, but I just bake.
I’ve had many firsts since I moved to New York, including what I consider to be my first real panettone. Albero dei Gelati invited me to their store in Park Slope last week to try their glowing variation of the holiday loaf.
Each December, one family whips up 400 loaves in their Brooklyn Heights home kitchen. Yes, you read that right.
In case you didn’t satisfy your baking itch during last week’s once-in-70,000 years Thanksgivukkah combo holiday, we’re here to help.
The topping is unusual, crunchy, and great on whatever fruit you’ve got.
Keith Orwasher (left) with a few of his incredible Upper East Side-baked loaves. Next Wednesday night marks the second in Edible Brooklyn’s series on…
Economic downturn got your professional pastry aspirations on ice like so much pie dough? Don’t stick your head in the oven over the price…