At Le Fond, two restaurateurs of different generations serve French food with a Polish sensibility.
This sky-high project isn’t just growing great food. It’s helping refugees put down roots, too.
White wine and seafood have become as synonymous as peanut butter and jelly or oreos and milk. But at Extra Fancy, they are making the case for beer with your favorite fish and crustaceans.
With judges including Michael Pollan, Alice Waters and Anna Lappé, the contest is a great opportunity to experiment with a short film to show how you are helping to build a better food system.
We could name several favorite drinks from Maison Premiere (especially the absinthe), but are particularly taken with their “Maltese Falcon.” To get a shot of the action along with the recipe, we reached out to their bar to show us how.
You may have already seen our eye-catching photo spread in our travel issue, but that wasn’t enough for us. We wanted to share a glimpse of the mechanics in action!
Susannah Tisue has been throwing, glazing and firing porcelain for almost a decade. At SKT ceramics, she creates sturdy tableware with hand-drawn illustrations of wild animals that “add a little bit of narrative to your table.”
Importing organically grown cashews from small farms in Jakarta, Indonesia, Cyrilla Suwarsa’s family seasons the nuts with Southeast Asian flavors.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
What more could be said about oysters, and why they are the perfect Ingredient of the Week? For New Yorkers, the case for slurping Crassostrea virginica—not just during Eat Drink Local week, but year round–is historical, economic, ecological, cultural, as…