About this time in February, we think a hearty steak or bubbling bœuf bourguignon can comfort a range of winter doldrums.
The recent snow might have interfered with some of your social plans, but it doesn’t have to change your seasonal fruit regime. Here’s what’s in season with some as well as some tips for how to eat it.
The Brooklyn small-batch spirits boom is alive and kickin’. We watch and learn with a visit to Kings County Distilling and a moonshine cocktail demo from Gran Electrica.
There are a lot of reasons to love good bread, including the fact that it’s available year-round. Orwasher’s has been baking bread over on the Upper East Side and offers several locally inspired loaves.
Curious about what you can expect from nearby farms this week? Here’s what Fishkill Farms based in East Fishkill, NY, has to offer via Brooklyn’s Good Eggs.
Brooklyn based Anita Shepherd has set out to revolutionize the non-dairy yogurt market with Anita’s Creamline Coconut Yogurt. The proof? We suggest this recipe.
Cupcakes can sometimes get a bad rap for being overly cutesy or just another fad. But in Bay Ridge, Allison and Matt Robicelli are trying to change all of that with their aptly named bakery, Robicelli’s.
We could name several favorite drinks from Maison Premiere (especially the absinthe), but are particularly taken with their “Maltese Falcon.” To get a shot of the action along with the recipe, we reached out to their bar to show us how.
Thanksgiving dinner won’t make itself (although some trusted local folks will help make it for you), so we’re here to chime in with some of our favorite recipes.
A generous and tech-savvy group of Edible readers joined our editorial staff to help organize our archives. Here’s a reading list that we dug up during the “recategorization-palooza” to help inspire you this Thanksgiving season.
Our editors share articles on local gin, new books, food waste startups, restaurant shenanigans and more.
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.