The thing we love most about this pie, is that it’s not just for Thanksgiving.
Make and freeze this pie in advance to give yourself a leg up on your Thanksgiving day baking and cooking.
A crust so true to the classic that you won’t be able to tell the difference.
This Thanksgiving, whether you’re hoping to master a classic basket weave, or come up with your own surface design, we’ve got you covered.
With a little preparation, you can treat your friends, tricksters or treaters to homemade caramel corn from one of our favorite local food periodicals.
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.
Is it too early for ice cream? We certainly don’t think so. Consider this rosy-hued seasonal sherbet — which is kind of like sorbet, but with dairy.
The chilliest months of the year are when we most appreciate our summer canning efforts and if you put back a few berries (or at least have a preferred store brand), then here’s how we suggest that you put those jams to use.
We’re partnering with Sweets & Bitters to celebrate honest seasonal desserts that defy our usual cool weather ho-hum. First up, we’ve got a lucious and earthy crimson cake without a drop of food coloring.
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.