Forget tonic water and orange juice. Alex Abbott Boyd, founder of Cocktail Crate, has created a line of mixers made of whole, fresh, local and organic ingredients that make serving cocktails much more fun.
Tomorrow and Thursday, Edible teams up with eight liquor shops throughout Brooklyn for a Hendrick’s Gin Tasting. Lucky us — we’ve got the Hendrick’s gin cocktail recipe that Ayana Suknanan from Gnarly Vines Wines and Spirits will make!
Importing organically grown cashews from small farms in Jakarta, Indonesia, Cyrilla Suwarsa’s family seasons the nuts with Southeast Asian flavors.
Although we could can seasonal produce all year, there’s something about the harvest season that has us stuffing and hoarding Mason jars. To help you take advantage of pear season, we share one of our favorite recipes from Sherri Brooks Vinton’s latest book “Put ’em Up! Fruit.”
Local, seasonal cocktails sound hard to come by, until you realize you live in a city that’s surrounded by sweet corn and tomatoes. White Pike Whiskey, located in the Finger Lakes, does all the farming, milling, distilling and bottling to create their smooth, clean whiskey. Lucky us, Steven Ljubicic from White Pike gave us his recipe for the perfect fall cocktail: the Bloody Mary.
Don’t get us wrong, we love fall. Much anticipated apples and pears hang low while squash, corn and beans take front and center of the farmers market stage. But can you blame us for wanting to hold on to some summer dishes just a little longer?
[nggallery template=carouselag id=12] Few things can improve an evening spent discussing and sampling Korean food — except for beer, of course. Such was the…
Toast Dorothy Parker’s birthday with an apropos cocktail and spirit.
The date has finally arrived for our sold out “How to Prepare a Korean Feast” event over at the Brooklyn Brewery! Whether or not you can join…
Real chile-infused oil couldn’t be easier to make and I put it on just about everything.
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.
School’s out, the kids are free and everybody’s thirsty. While we’re usually big advocates of adult drinks this time of year, here’s a recipe that’s sure to please the kids, as well as the child inside of all of us: horchata.