In our current issue Katie della Mora describes four worthy breweries within hopping distance of the city (even without a car!). Read the story for more on where and how to taste these winning brews.
Ahoy, Mateys! Saltie, the Williamsburg café known for spectacular sandwiches with nautical names and foods that rock the sweet/salty combo, has recently released a cookbook. Now you, dear reader, have a chance to get your hands on a copy, free of charge.
In our current issue, Garrett Robinson tags along on a sourcing trip for Toby Smith of the eponymous coffee brand.
Thanksgiving is the day after tomorrow. If you haven’t finalized your menu plans (or heck, even if you have), you’ll want to try this recipe for Fresh Pumpkin Pie with Salty Roasted Pepitas from One Girl Cookies, which we profiled in our magazine last year.
Hungry? Our events calendar is packed full of Edible events around the city, like tomorrow’s Hermann J. Wiemer and Pindar Wine Tastings. Stop by your neighborhood wine shop for free pours of two of our favorite New York wines, plus sample bites from area restaurants. Here’s what’s happening this week.
Hoping to recreate the vibe of holidays with too many bodies in the kitchen cooking, chatting and having fun, Joe Che threw himself a party in 2009 that spawned a movement.
Subscribe for 2 years to Edible Manhattan, Edible Brooklyn or Edible East End before January 1, and as a bonus we’ll send you a copy of the Edible Brooklyn cookbook–free of charge.
Many of our friends in Red Hook, like St. Frizell, owner of the area’s much beloved cafe and bar Fort Defiance, are struggling to get their businesses up and running again. Frizell reached out with this plea for help rebuilding, which we thought we’d share:
Inside Café Glechik, you’ll feel like you’re at your grandma’s house. That is, if your grandma were Ukrainian. There’s embroidery, old teacups and framed scenes of the Eastern European countryside, but more importantly, amazing food.
There’s nothing like an icy cold gust of wind, soggy boots and snow on the ground to make us want to drop everything and bake. If you’re like us, turn on your oven and try this recipe for Spiced Ginger Oatmeal Drops from One Girl Cookies, which we profiled in our magazine last year.
Hungry? Our events calendar is packed full of Edible events around the city, like Food Karma Project’s Meat Week, a carnivorous celebration of sustainability featuring tastings, parties, butchering and cooking demos, market tours, and panels (proceeds of the events will go to Hurricane Sandy relief efforts). Here’s what’s happening this week.
We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.
