“We are better,” Silvia Barban says of women chefs. “We have to be more tough.”
At Un Posto Italiano, Antonio Capone makes daily pastas that often sell out before closing time.
We’ve rounded up some of our favorite New York-produced crafts and specialty foods, from Filipino pastries to handmade ceramic pour overs.
The Brookyln-based pasta maker mixes ingredients like beets, porcini mushrooms, basil and even nettles into pasta dough, churning out bright red fusilli, or deep green radiators.
In the current issue of Edible Brooklyn, we went into the fridge with Ted Allen, TV celeb and host of the Food Network’s program “Chopped.” He shared with us this recipe for summer pasta salad topped with ripe peaches and tomatoes.