From goat cheese to tres leches cake, here are some visual highlights from the Edible Manhattan Diary Issue. Click the photos to go to the stories.
They sharpened their skills in the locavoric art of Find the Best Ingredients—be that a cheese, a cured meat, a root or tuber—And Do Very Little to Them.
He bought a vegan cookbook and happened across an entry for nut milk. And so it began.
This is not your usual foodie fest. Though there will be great eats, (under-$10 lunches from some of New York’s best caterers, including the Green Table), this conference isn’t about sake tastings, cacao comparisons or kombucha care.
“It’s a nice segue, for hair-of-the-dog purposes,” explains Rye bartender Casey Van Heel, adding that the drink is something of an “adult milkshake.”
At first glance you might think Valley Shepherd Creamery—the new cheese shop at Seventh Avenue and Third Street—is yet another boutique engineered to offer…
In coffee lingo, what you want atop a macchiato isn’t whipped cream but “microfoam,” and from Munson’s perspective, whole milk wasn’t rich enough, while half-and-half was a little too heavy.
Even eaters who swear by domestic dairy have been known to salivate at the sight of the words “European style” on a box of…
Chinese treats in Sunset Park so delicious you won’t miss the dairy.
From knotweed soup to pokeweed sandwiches, you should be eating foraged edibles.
This not-for-profit believes we can drink our way to prison reform.
One near pizza constant, no matter the menu or milieu? That would be mozzarella.