Including book launches, bitter dinners and a dumpling how-to.
Along with April Bloomfield’s latest, our team is making honeysuckle sorbet, vegan kibbeh and lots of salads.
An abundance of zucchini and guilt about not using it up rescued! By a great cookbook.
In the current issue of Edible Manhattan, editor Gabrielle Langholtz reviews Mindy Fox’s latest cookbook, Salads: Beyond the Bowl, which features this recipe for blueberries with feta and mint. Refreshing, seasonal and oh so yummy.