Whether you’re a rookie or a pro, uncork a nice white and try these recipes curated by a longtime city cook.
So you have a whole fish… now what?
Good Eggs’ goal is to help farmers and other producers solve one of the most vexing questions facing the new generation of food producers: How do you efficiently market and distribute your small-batch, artisanal products?
Cinco de Mayo is one of those holidays that conjers up cravings for delicious ingredients that just don’t grow in New York’s climate (at least for now). Don’t be fooled, though — there’s plenty to be found nearby.
Asparagus, Japanese knotweed and — God bless ’em — ramps aren’t the only ingredients we’re looking forward to this spring. The change in season should also be visible at your local fishmonger.
Since we publish the stuff, we’re naturally biased toward celebrating all of our content. We’re here for you though, reader, and are always curious about which stories you enjoy most.
The day’s finally here! Mermaid’s Garden Market, the city’s first fully sustainable seafood market, is now open in Prospect Heights “after five years of planning and six years of building.”
If you ever lamented the lack of a fully sustainable seafood market in New York (Brooklyn, specifically), then you weren’t the only one. Restaurant industry veterans Bianca Piccillo and Mark Usewicz are now looking to “kickstart” their Mermaid’s Garden storefront.
Mark Usewicz and Bianca Piccillo, the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden, are winning hearts (and stomachs) with their weekly deliveries of spectacularly fresh seafood.
This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.
Pick up your weekly share of domestic bottarga.