A tasting experience. A fancy 5-course meal. A moment to pause and focus on the beauty of a radish or the lushness of a pile of whipped brown butter as I spread it on a slice of housemade peasant bread. It’s hard to put Take Root into words, but suffice to say, it’s delicious.
This year, in addition to the veggies, fruits and eggs we always get in our CSA, we signed up for a biweekly tub of Ronnybrook butter and a monthly share of “meat” from Mint Creek Farm. I put it in quotes to emphasize how little I knew about the carnivorous delights that awaited me.
As I sit here, sipping this Summer Weizen Ale from Smuttynose Brewing Company and feeling a heck of a lot better about this work day, I’ll tell you reasons why you, my fellow suds lovers, should be drinking beer soon, too.
As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.
Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.
Out in the Midwest, Thanksgiving is well under way. We’ve finished the 5K Pilgrim Run, the turkey’s in the oven, the pies are resting on the table and the rolls are rising in the warmest spot in the house. Three dishes left to make and we’ll be ready to chow down.
When I dined at Arthur, the sustainably-minded Italian-American restaurant that opened on Smith Street this spring, I had high hopes. Chef Joe Isidori is known on Long Island for his radical devotion to local seafood and produce. Not surprisingly, every bite was delicious.
We’re working on making a list of the best CSA’s in the city. What’s yours and why do you love it?
From bitters to biodynamic wines, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.
When Brooklyn’s own Tracie MacMillan set out to investigate the dietary disparities between the nation’s…
If you like to get your hands dirty while you get your grub on, roll up your sleeves and join us for a night of beer drinking and crawfish peeling at the Brooklyn Brewery.
New Yorker, we love you. But we’re so fond of the cartoon our graphic designer made for a contest last year, we’d like to keep doing it. This illustration–the first of many to come!–was inspired by the Good Dairy issues we did for both Edible Brooklyn and Edible Manhattan and our upcoming Good Dairy party.
