They’re all a little stinky, but they’re good for you—and tasty.
Sweets & Bitters recently took a stab at what we’d like to crown a veritable “Brooklyn Dog.” Make yours at home on the grill with these ingredients.
If you joined us at Good Beer 2013 in July, you already know that the evening was a knockout. The room was packed with a sold-out crowd and over 60 of our favorite restaurant, food, and drink artisans, in addition to cider makers, spirit brands, and (of course) terrific breweries.
When we think about all the fantastic, frothy, hoppy goodness coming our way at the end of the month, we can barely stein it! We mean stand it! See? Beer on the brain.
With our new subscriber benefits program, now is the perfect time to introduce someone you love to the Edible community.
Sure it’s technically only a few subway stops away, but sometimes for Manhattanites, it seems like Brooklyn might as well be located in Connecticut or New Jersey. Now, at long last, our friends across the river won’t even have to make the trek over here to enjoy Union Market, our borough’s beloved purveyor of all things delicious.
Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.
A spate of startups pursue slow food over fast cash.
No self-respecting lover of refined brine or fan of the fermented is going to be anywhere but New Amsterdam Market tomorrow, when the first annual Peck Slip Pickle Festival brings nearly two dozen producers of pickled and fermented foods to South Street Seaport between 11 a.m. and 5 p.m. (That’s just over the East River, people: You can leave the borough for just one day, especially if it’s to eat). The event also includes a competition for amateur picklers–judging at 4:30–and as luck would have it, we happened to stumble into a sneak peek of the entries as they were laid out at Brooklyn Kitchen for tasting by a special panel of judges that included Rick Field of Rick’s Picks (the city’s prince of new pickling) Harry Rosenblum of The Brooklyn Kitchen (where you can take a class taught by Field and then buy everything you need to practice what you learn at home) and Robert LaValva, who spearheads New Amsterdam Market and the blossoming food, farm and market scene near South Street Seaport.
Tomorrow night at 6:30 we’re going to co-host a potluck at The Brooklyn Kitchen in Williamsburg. It’s in honor of their fifth anniversary, and we glommed on to the party, since we just came out with a cookbook. We’re trying to lure not just each of you to come and bring a dish to share, but also to convince the ever-amazing pickler Rick Field to come and to bring his Polish Potato Potage with Brined Croutons, featured on page 36 of Edible Brooklyn: The Cookbook and made with his People’s Pickle.
Just in time for Saturday’s national “Can It Forward Day“–what, you hadn’t heard of Canning Across America’s big move to get us back to…
As the last day of Eat Drink Local Week unfolds, we’d just like to tip our hats to the pickler who’s usually wearing one: Rick Field of Rick’s Picks. Always a supporter of local produce and of all things Edible,…