The spring cocktail list highlights Brooklyn-based spirits.
On Kitchensurfing, an online marketplace where local chefs gather to prepare and share great food in people’s homes, chef Dante Giannini prepares seasonal and local fare in the privacy of family kitchens.
Asparagus, Japanese knotweed and — God bless ’em — ramps aren’t the only ingredients we’re looking forward to this spring. The change in season should also be visible at your local fishmonger.
We rounded up some local deals for Easter and Passover, and chatted with D’Artagnan founder Ariane Daguin about how she’ll be celebrating Easter.
Is it too early for ice cream? We certainly don’t think so. Consider this rosy-hued seasonal sherbet — which is kind of like sorbet, but with dairy.
The chilliest months of the year are when we most appreciate our summer canning efforts and if you put back a few berries (or at least have a preferred store brand), then here’s how we suggest that you put those jams to use.
We’ve been gnawing on apples since October, but we’ll cheer ourselves up with something as golden as the sun: candied citrus peel, courtesy of those sweet girls at Liddabit.