The city favorite recently popped up at Industry City as part of our Chef’s Lab series for a special brunch and cocktail service.
Obviously, we all need to be there.
They’re mood-setting masters, which is a particularly useful skill during the holiday entertaining season.
Close to 90 percent of ingredients used on the menu are sourced from New York State farms, including his mother’s in Rhinebeck.
Brooklyn Cured has seen a lot of growth since it opened in 2010 — in part because of the relationships founder Scott Bridi has built.
Chances are that if you have a carnivore craving, Fleisher’s Grassfed and Organic Meats can satisfy it with their pastured beef, pork, lamb and poultry selections.
So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
When we think about all the fantastic, frothy, hoppy goodness coming our way at the end of the month, we can barely stein it! We mean stand it! See? Beer on the brain.
Last Wednesday we kicked off the summer season with a taste of Long Island in the heart of downtown Brooklyn at Brooklyn Uncorked. Wine sippers and food noshers descended on the spectacular Skylight One Hanson (aka the former Williamsburg Savings Bank), where we raised our glass (many times) to celebrate 40 years of Long Island wine making.
It’s time for one of my all-time favorite wine events of the year, Brooklyn Uncorked – a sipping and swirling smorgasbord of Long Island’s fab vinified offerings. But this year in particular is pretty special because it marks a moment in Long Island wine country history – the 40th Anniversary. A glass raised to that.
From pretzels and pletzels and pizza to shrimp rolls and chopped liver and duck blinis and banh mi, we ate well at Good Beer last year. More beer and food anyone?
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.