Our meal was delicious, our guests were impressed and when they left we already planning to do it again soon.
Products We Love
Their curated coffee collection is a fun and not so fanciful way of getting a cup of joe.
Their basic premise is simple: Take the leftover coffee fruit pulp, a fiber- and protein-rich by-product, and convert it into flour.
The Brookyln-based pasta maker mixes ingredients like beets, porcini mushrooms, basil and even nettles into pasta dough, churning out bright red fusilli, or deep green radiators.
Aptly named after the Hebrew word for “market,” NYShuk showcases the diversity, range of ingredients and warmth of Middle Eastern markets translated into spice blends, condiments and small-batch couscous.
What differentiates Raaka from other cocoa manufacturers is not only its approach to the beans but the market, too.
One resolution I made — and really want to keep — takes less effort than you’d think. And it starts with the blissful task of ogling gorgeous seed catalogs.
Along with Stone Barns, Food Not Bombs, Harlem Seeds and others, we attended CUNY FoodFEST.
This past weekend, several Brooklyn-based vendors debuted as part of the Brooklyn Taste program at the Barclays Center. That’s an addition of 18 new businesses since last year.
For Independence Day menu inspiration, consider “The Kindest Cut of Meat is Ground,” in today’s Times, where I argue that ground is “the most sustainable, economical, gastronomically flexible and morally responsible cut of meat.”
New Yorker, we love you. But we’re so fond of the cartoon our graphic designer made for a contest last year, we’d like to keep doing it. This illustration–the first of many to come!–was inspired by the Good Dairy issues we did for both Edible Brooklyn and Edible Manhattan and our upcoming Good Dairy party.
When Williams-Sonoma told us they’d be launching a new line this April to help customers take their food from seed to table, we couldn’t have been more pleased.
