New York’s only all-from-scratch ice cream shop was unprepared for its customers’ enthusiasm.
Artisans
You’d think after last night’s Good Dairy issue release party we’d have refrained from all…
Our publisher stopped by Dekalb Market in downtown Brooklyn this Saturday for its 2012 opening and filed the following photo report.
Last night we had the luck to have dinner at Roman’s in Fort Greene (whose spicy brick chicken is just as cult-creating as the bird at Marlow & Sons, perhaps because they share the same owners) with Fernando Music and Fran Gaitanaros–the smart and forward-thinking owners of The Rooster Design Group–less than an hour after the winner of their third Next Big Small Brand contest was announced at the public event at BAM.
He bought a vegan cookbook and happened across an entry for nut milk. And so it began.
Even eaters who swear by domestic dairy have been known to salivate at the sight…
The Smith Street chef who blazed the trail to great cooking in Brooklyn.
It’s no secret that we at Edible love all things, well, edible. But sometimes even a piece of paper can bring a smile to our faces. Such was the case with these food-themed baseball cards, part of the Edible All-Stars series created by Brooklynite Amelie Mancini, 29, owner of Left Field Cards.
Locavore liquor it’s not. But all the ingredients in his spirits—which include, besides the vodka, goji berry and coffee liqueurs—are fair-trade certified.
How one girl met one boy and built Brooklyn’s sweetest bakery. (Recipe included.)
How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular “How-to” series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.
We’ve been geeking out on Spatzi’s Granola for a few weeks now, and not just because they Put a Bird On It! (Thanks, Portlandia.) The stuff is hand-made in Brooklyn from organic oats and other seeds and nuts and fruits, and comes in brown paper sacks at shops like Depanneur at the corner of Wythe Avenue and N. Third in Williamsburg. If you’re still scoping out a Valentine’s day gift we’d be plenty pleased with a bag of the Eat Your Heart Out Blend above ($8.25), whose sweet strawberry scent drew us from across the room. (For more anatomical heart gifts made in the borough, by the way, there’s also SugarBuilt Cookies’ V-Day line.)
