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Tag: Recipes
Soups aren’t necessarily seasonal, but there’s something about fall that gets our editors stewing up these recipes in their home kitchens.
Our borough is home to one of the largest populations of Haitians outside the Caribbean, and likely all of them have pikliz in the fridge.
Let us attest that the following recipes, along with many others in the Edible Brooklyn Cookbook, are the remedy for any cold winter evening — or any stifling summer day, for that matter.
Like we shared last week, here’s what our editors have been reading as of late.
When people call Gotham an urban jungle, they seldom mean anything about flora or fauna. But if you don’t think of this city as a living ecosystem, Marie Viljoen will change your perspective forever.
Hi there, Edible readers: My name’s Lauren and I’m thrilled to be joining Edible Manhattan and Edible Brooklyn this week as the new digital editor. I look forward to continue bringing you the best place-based stories, news, events, recipes, and more from our community!
With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.
Winter produce doesn’t have to dreary. With recipes like this one for rich roasted parsnip and sweet potato soup from Karol Lu, a competitive cooking veteran, you can dine like a king, even in the coldest months.
From June to November those lush leafy bunches of kale just keep coming in these parts. Luckily we love it raw, wilted, stirfried with local veggies, or even crispified in the oven and dipped in chocolate. Here’s a delicious (and easy) recipe for raw kale from The Edible Brooklyn Cookbook, compliments of Stacey Murphy, founder of BK Farmyards.
Eleven Madison Park has been in the news lately regarding the–some would say–radical changes to the menu, the presentation, the atmosphere, the prices. But a few weekends ago I was able to sample some of Daniel Humm’s food in a simpler setting.
