By Jennifer Meehan
Do you ever feel a need to spice up your root vegetable life? Need a little excitement alongside those carrots and potatoes? You might want to ...read more
Sam Sifton's sign-off includes love notes to Bushwick's Roberta's and Carroll Gardens' Frankies
Former New York Times restaurant critic Sam Sifton ...read more
We wish we had time to compile neighborhood food guides. We’d love to spend our days scouting brownstone canyons, tasting mozzarella made by hand in tiny ...read more
Harvest Dinner at Fort Defiance
Cider Week continues, with a seasonal supper hosted by Fort Defiance and Farnum Hill Ciders h The four-course pairing menu ...read more
Brownstoner reports that Park Slope’s Michelin/Zagat/Slow Food-approved Al Di La Trattoria is opening a second location on Washington Avenue. Argue all you ...read more
The Brooklyn Grange rooftop farm is competing for a $20,000 prize in the BBC World Challenge. They need your vote!
We all know Brooklyn Grange as one of our ...read more
Is change (ie. local produce) really coming to NYC public school cafeterias?
It’s kind of hard to believe this story because it (gasp!) makes almost too much ...read more
Garrett Oliver, brewmaster at Williamsburg’s Brooklyn Brewery, has literally written the book on beer. He’s the editor-in-chief of The Oxford Companion ...read more
Rachel Wharton, editor of Edible Brooklyn's new cookbook. Photo by Clay Williams.
Edible Brooklyn, the magazine beloved for its features on local farmers, makers ...read more
Cheese makers and lovers are serious about semantics when it comes to how the cheese is made, cared for, and aged.
A lot of the people here who are calling ...read more
