We recently caught up with author Kristen Miglore to get the recipe for Saltie’s Ship’s Biscuit and learn more about what makes a recipe “genius.”
This New York-inspired book is for minimalist cooks who abide by quality, whole ingredients.
In addition to championing the sensory pleasures of home cooking, Leanne Brown’s book was designed to address a specific social problem: the struggle to survive on SNAP.
Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.
As part of a special Sub Club promotion, we are offering the first 20 new 2- or 3-year subscribers a copy of Roberta’s new cookbook.
When people call Gotham an urban jungle, they seldom mean anything about flora or fauna. But if you don’t think of this city as a living ecosystem, Marie Viljoen will change your perspective forever.
Our former photo editor Michael Harlan Turkell spent the past year photographing rustic Italian dishes with the wonderfully talented Sara Jenkins, chef/owner of both Porchetta and Porsena restaurants in NYC. The result is a gorgeous app for iPad packed with recipes for simple, delicious food that’s easy to make based on 16 basic pantry items, plus loads of beautiful photography (why are we not surprised?).
Thanks to all our sandwich-loving poets for entering!
Subscribe for 2 years to Edible Manhattan, Edible Brooklyn or Edible East End before January 1, and as a bonus we’ll send you a copy of the Edible Brooklyn cookbook–free of charge.
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…