Thank heavens for greenhouses. Here are some salad tips to inspire your winter meals.
Tag: Edible Brooklyn Cookbook
Cold mornings (especially a couple months’ worth of them) call for warm bread. But no matter how simple a staple it may seem, not all toast is created equal.
About this time in February, we think a hearty steak or bubbling bœuf bourguignon can comfort a range of winter doldrums.
The recent snow might have interfered with some of your social plans, but it doesn’t have to change your seasonal fruit regime. Here’s what’s in season with some as well as some tips for how to eat it.
Cultured dairy from upstate farms is still widely available around this time of year, and Park Slope’s aptly-named Culture yogurt shop has products that hit the spot.
We’ve got three winter-appropriate recipes from our archives to help inspire you to take advantage of what’s available in the (apparently not so) dead of winter.
Curious about what you can expect from nearby farms this week? Here’s what Fishkill Farms based in East Fishkill, NY, has to offer via Brooklyn’s Good Eggs.
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.
Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake in our Edible Brooklyn Cookbook.
The Edible Brooklyn cookbook made Eater National’s fall cookbook list. Not surprising, considering so many of you are in it. The book arrives in the borough on October 4, but we sure wouldn’t mind if you pre-ordered a copy on Amazon.
