This cocktail calls for beet kvass, a slightly fizzy, naturally fermented drink from the Old World. Find it at Zabar’s made by Brooklyn-based company The Gefelteria.
It was a holiday with friends, without any family drama or long journeys through airports and time zones at last week’s How To Holiday at the Brooklyn Brewery where a team of experts schooled us on the art of holiday hosting.
With summer just two days away, temperatures are rising and so is our thirst. What better way to beat the heat than a cold beer? In our Edible Guide, you’ll find links to over 20 beer bars in Manhattan and Brooklyn where you can grab a draft, a can or a bottle of your favorite brew.
It takes a fleet of forklifts to take one down, pass it around.
The cocktail revolution bellies up at the neighborhood bar.
From our current issue: Though their numbers have diminished over the decades, a few of the borough’s members-only social clubs still exist.
Over lunch today–which was, ironically enough, a Chicago-style hot dog at Bark Hot Dogs on Bergen Street–we got the following email from our copyeditor, Doug Adrianson, who was also eating lunch far, far away in California. “Coast to Coast,” was the subject line, and here were its contents…
We’re still a little groggy after the New Year’s holiday, so apologies we didn’t bring this great Daily News story and video on The Friday Night Pilgrims to your attention more quickly. Led by none other than the honorable judge Mike Pesce–whose homemade limoncello we covered in our current issue–the self-proclaimed Pilgrims are a group of bold-faced Brooklyn names (a few judges, council member, an assemblywoman, for example, plus yours truly on the night the Daily News came by) that get together to cook a multi-multi-multi course feast in a ground floor brownstone kitchen on one of Cobble Hill’s most lovely residential stretches.
Crossing the Danube Canal from Vienna’s glittering historic center to the city’s less glamorous Second District, I knew I was entering our borough’s “sister…
That old saw cautions not to judge a book by its cover, but when it comes to our hot-off-the presses cookbook, go right ahead.
Adventures in catching, and safely eating, fish from the East River.
A rambling voyage through a Brooklynite’s kitchen