This year, you can take a deep breath, make some soon-to-be-forgotten Lent resolutions and trudge through the mounds of slush to the Irondale Center to partake in some good old-fashioned Mardi Gras-style debauchery.
For Hibist Legesse, who owns the six-year-old Ethiopian restaurant Bati in Fort Greene, menu research was personal: She went to Addis Ababa to cook with her aunts.
Last chance to join #farm2nabe and Dine–Support–Mingle locally, the final in a three-part chef’s series taking place June 18, 5–7pm, at Putnam’s in Clinton Hill. Proceeds go to support local farm education initiatives by City Growers and PS 20 Farms for neighborhood schools.
At home with the cookbook author and Chopped star, the gear is heavy-duty and the attitude is light.
A Peek at Artisan HQ, or at Least Its Parking Lot
Most supermarkets’ in-house bakeries are mediocre, but the new addition to Fresh Fanatic, the two-year-old grocery in an old chocolate factory on the corner of Washington and Park, is the delicious exception.
Farm to cocktail takes on a whole new meaning with this potato crop.
Edible is best known as a champion of local foods, and rightly so. We’re farmers market addicts, altogether obsessed with meeting the people who catch…
For a few years after it opened in Fort Greene in 1999, Madiba was not just the only South African restaurant in Brooklyn, but…
We wager that all the recipes within the book’s 302 pages are easily doable in the home kitchen and certainly on the barbecue.
Brian Robinson’s Gnarly Vines weaves its neighborly tendrils through the fabric of Fort Greene.
Design innovations are reinvisioning urban agriculture. Here are three of the latest ways Brooklynites are transforming cramped cribs into edible oases.