Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake in our Edible Brooklyn Cookbook.
Hungry? Our events calendar has loads of Edible events around the city, like this special screening of King Corn at the American Museum of Natural History. Here’s what’s happening this week.
Whether he’s pursuing his first batch of authentic rye or a prize-winning beard, Allen Katz throws himself completely into his projects. And from what we can tell sipping New York Distilling Company’s gins, his passion is paying off.
The secret’s out. We adore Liddabit Sweets, Jen King and Liz Gutman’s ingredient-driven, handcrafted candy company. And we couldn’t be more pleased that Brooklyn’s hottest artisan candy-creating duo just put out a new cookbook, chock full of gorgeous photos and sugar-drenched recipes.
The American Museum of Natural History has a new–and highly Edible!–exhibition that will intrigue, astound and make us all think harder about how food gets from a farm to our fork. The exhibition, Our Global Kitchen: Food, Nature, Culture, features hands-on activities to explore every aspect of what we eat–from growing and transporting to cooking, eating, tasting and celebrating.
Looking for more ways to get your daily serving of leafy greens? Try this recipe for Chocolate-Covered Kale Chips from Daniel Sklaar, founder of Fine & Raw Chocolate.
Hungry? Our events calendar has loads of Edible events around the city, like this class at Bottlerocket Wine and Spirit where you can learn to choose a bottle of wine with confidence next time you’re at a restaurant. Here’s what’s happening this week.
In our current issue, Rachel Wharton takes us inside Weather Up in Prospect Heights, where the lights are low and the cocktails are carefully crafted little treasures in a glass. Read the story for more on this gin-soaked romantic joint.
Hey procrastinators! You’re in luck. Clawhammer Farm’s winter/spring meat CSAs kick off next week and you can still sign up.
We at Edible consider ourselves pretty darn lucky. First, we get to write about the coolest thing ever–food!–in one of the best cities on earth. Second, we have amazing readers who know what’s what and always keep us in check. In response to a story we ran in our current issue about Cacao Prieto’s Widow Jane Kentucky Bourbon Whiskey, we received the following letter with some…ahem, constructive criticism
Bianca Miraglia’s Uncouth Vermouth is made with a wine base sourced from sustainable wineries and infused with locally foraged herbs. The flavor? Delicate and nuanced. The label, however, is anything but!
In honor of the Mayans (and perhaps to celebrate that they were wrong about that whole world-is-ending thing), we’ve lined up an evening’s worth of lessons from some local Mexican food experts. Join us on Wednesday, February 13th for How to…Prepare a Mexican Feast at the Brooklyn Brewery.
