To fight industrialized agriculture’s squeezing out of all the beautiful, unique foods once enjoyed year round in our nation, Slow Food USA created the Ark of Taste, a catalog of over 200 delicious foods in danger of being wiped out forever. By planting these seeds (and enjoying the bounty that follows), you can preserve a bit of culinary history for future generations.
Hungry? Our events calendar has loads of Edible events around the city, like this Cider Sidra Seder Prix Fixe Dinner featuring Sephardic and Spanish dishes, including roasted lamb, bitter herb salad, and baklava. Here’s what’s happening this week.
In our current issue, Jim Clarke profiles a man who lived in the city, dreamed of leaving it to learn to make wine…and actually followed through.
City Council members will vote Wednesday whether to allow rezoning on Pier 17 and the East River waterfront in Lower Manhattan, a move which would allow the iconic, city-owned Fulton Fish Market buildings to be destroyed and replaced with a luxury high-rise complex whose details have not been disclosed to the public.
Hungry? Our events calendar has loads of Edible events around the city, like this Passover Nosh and Stroll tour of the old Jewish Lower East Side. Here’s what’s happening this week.
The High School for Public Service is looking for someone to manage and inspire the dozen or so youth farmers this summer in everything from weeding and irrigation to nutrition and running a farm stand.
Bianca Miraglia’s Uncouth Vermouth may have the most offensive label we’ve seen lately, but the delicate, nuanced liquid within is 100% pleasing to the palate.
A few months back we asked you, dear readers, to cast your votes for your local heroes–the farmer who brings the crispest asparagus and best grassfed beef to market, the restaurant with the stellar local wine list, or that non-profit fighting to improve school food. At long last, the results are in.
In our current issue we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.
The FDA wants genetically engineered salmon on the dinner table, but top chefs won’t bite.
Springtime is near, but while it’s still cold and yucky (and we’re all still cooped up inside), here’s a good project: make homemade coffee liqueur.
While bartender contests are usually not our scene (don’t you HATE it when you get a recipe that calls for three things you’ve never even heard of, let alone have in your pantry?), there was one drink at the Don Julio Tequila cocktail competition at Good Spirits we tried that we absolutely have to, and can easily, make at home.
