We could name several favorite drinks from Maison Premiere (especially the absinthe), but are particularly taken with their “Maltese Falcon.” To get a shot of the action along with the recipe, we reached out to their bar to show us how.
Recipes
Let us attest that the following recipes, along with many others in the Edible Brooklyn Cookbook, are the remedy for any cold winter evening — or any stifling summer day, for that matter.
In case you didn’t satisfy your baking itch during last week’s once-in-70,000 years Thanksgivukkah combo holiday, we’re here to help.
We got our hands on the recipe for one of the Roberta’s classics: margherita pizza.
Though they offer some great food and drink recipes on their site (Candied Bitter Bacon, anyone?), Hella has given us a sneak peek into their newest seasonal recipe.
Thanksgiving dinner won’t make itself (although some trusted local folks will help make it for you), so we’re here to chime in with some of our favorite recipes.
So what does a winning latke look like? Great Performances’s Liz Neumark and chef Matthew Riznyk share their seasonal recipe.
Our editors share articles on local gin, new books, food waste startups, restaurant shenanigans and more.
As a holiday gift to our devoted readers, we’re giving away ten pairs of tickets to What’s Cooking.
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
Forget tonic water and orange juice. Alex Abbott Boyd, founder of Cocktail Crate, has created a line of mixers made of whole, fresh, local and organic ingredients that make serving cocktails much more fun.
It’s hard to imagine that a chef from Portland might make some of the best Thai food around, but Andy Ricker’s Pok Pok NY might have us sold.
