Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
People
Brooklyn-born and -based Melissa Clark is known for her beloved New York Times column “A Good Appetite” and dozens of cookbooks. Whether she’s wielding a knife or the pen, she is approachable, inspiring and knowledgeable about just about everything edible.
It was one of our biggest How To’s yet, with a full house of budding entrepreneurs, armed with notepads, questions and a whole lot of ambition, looking to learn How To Sell from our panel of experts.
Meet the very young entrepreneurs behind Brooklyn’s best clippings.
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.
Kvass, a slightly fizzy, naturally fermented drink from the Old World made from rye bread, beets or even sometimes lettuce, is experiencing a sort of rebirth in Brooklyn, thanks to the folks behind Gefilteria, a new Clinton Hill–based boutique purveyor of Old-World Jewish foods.
Cacao Prieto may be owner Daniel Preston’s retirement fun, but it’s also nothing short of brilliant. When he’s not busy patenting his ideas or building heirloom cacao libraries, the Red Hook distiller spends his time creating cacao-infused rum and other fantastic spirits.
Greenpoint-based Amelia Coulter’s muses are all around her: “I’m inspired by architecture, landscape and regional themes,” says the 27-year-old, who has a degree in sculpture. Of course, her medium of choice isn’t your standard mixed media. She decorates cookies!
