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Fiddleheads, Paris and Citibike: A Conversation with Bill Telepan
In our current issue, Regina Schrambling profiles chef Bill Telepan and his explains why the title of his new Tribeca restaurant, Telepan Local, is redundant. I recently caught up with Bill about...
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Amanda Cohen and Caroline Fidanza on Their Alma Mater: The Natural Gourmet...
While researching her story on the Natural Gourmet Institute, writer Nancy Matsumoto interviewed Amanda Cohen, chef/owner of the highly lauded Dirt Candy vegetarian restaurant in the East Village...
View ArticleVIDEO: Micheal White’s Strozzapreti With Crab and Sea Urchin
Michael White is known as the master of pasta at his many restaurants like Marea or Ai Fiori, so it’s hard to imagine that he got his pasta start at home in the Midwest. But as a young child it was...
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FROM OUR RECIPE ARCHIVES: Traditional Sicilian Caponata
Photo courtesy of Palma From now until October, eggplant abounds at Greenmarkets in New York. One way to enjoy these lovely purple plants is with caponata, a cold southern Italian eggplant starter...
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The New Spice Trade Route Ends at Junoon
Centuries ago, trade routes carried exotic spices from India around the world; today some of those paths lead to the Flatiron, just west of Madison Square Park. Housed behind an imposing hand-chiseled...
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Meet Your Maker in Photos
At last month’s Meet Your Maker, sweets were the name of the game as we teamed up with Ovenly, Mast Brothers Chocolate, and–they’re not technically dessert makers, we think they’re pretty sweet—the...
View ArticleHow Aquavit Brought a Nordic Spirit to Midtown
Twenty-five years ago, Hakan Swahn might not have predicted that a 12-table Nordic restaurant in Copenhagen would become one of the hottest reservations on Earth. But long before chef René Redzepi...
View ArticleA Weekend with Anita Lo
BELLPORT, LONG ISLAND—The mailbox on the narrow leafy road is squat and green and on it is stenciled “Lo 15.” It stands in front of a modest brown-shingled house in Bellport, which belongs to Anita...
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Fish & Game
A city chef’s upstate experiment. Zak Pelaccio looks like someone you might see at a Phish concert: stocky, convivial, with a scruffy red beard and unruly curls spilling out from under a multicolored...
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Send Us Your Pics and Win a Copy of the I Love NY Cookbook
Daniel Humm and Will Guidara, the chef/manager team behind Eleven Madison Park and NoMad restaurants, have teamed up and released a gorgeous cookbook showcasing the ingredients, farmers and bounty of...
View ArticleEDIBLE GLIMPSES: Zak Pelaccio’s Upstate Fish & Game
Zak Pelaccio, of Fatty Crab and Fatty ’Cue fame, earned his stripes for cooking unpretentious Malaysian-influenced food in the city. Now he’s traded the crowds and cabs for a post-and-beam barn...
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EDIBLE EVENTS: Oysters & Rosé, The New Persian Kitchen Dinner and More
Hungry? Our events calendar has loads of Edible events around the city, like this 4-course tasting dinner by acclaimed chef Sara Jenkins of Porsena to celebrate the release of Louisa Shafia’s new...
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Pelaccio on the Hudson
It’s one thing to try to bring local ingredients into your city-centric spot. It’s quite another to bring yourself to the source of your ingredients. But for chef Zak Pelaccio, opening up Fish &...
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Swine Song! Video Recap of Eat-Drink Local Week
Feast your eyes! Just around 450 descended on Bryant Park last Wednesday in celebration of Eat Drink Local week (check out the delicious grilly-grilly action in our fun video clip of the corn...
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Great Performances
Neumark calls her work a form of “conscious capitalism,” in which the company’s $30 million in annual business can make a difference in the social movements she cares about. At first glance, the...
View ArticleVIDEO: Take a Ride Alongside These Biking Chefs
We were so (literally) moved by writer Nancy Matsumoto’s recent story about chefs who have ditched their delivery trucks for two and three-wheeled clean-energy modes of transport, that we asked...
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IN OUR CURRENT ISSUE: Catering to a Crowd, but Not a Carbon Footprint
Liz Neumark may be caterer to the stars and starry projects, but Great Performances encompasses so much more than canapés and other culinary tricks of the trade. Neumark sources much of her...
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How Do You Solve a Problem Like Zucchini?
Okay, so, it’s not really a problem. Garden abundance is never really something to get all bothered about. But I’m in this Produce Challenge position annually, and despite being able to set my watch by...
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EDIBLE EVENT: Don’t Miss Tonight’s “How to Prepare a Korean Feast” at The...
Facebook/We Rub You The date has finally arrived for Edible Brooklyn‘s sold out “How to Prepare a Korean Feast” event over at the Brooklyn Brewery! Whether or not you can join us, stay tuned to EB’s...
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Union Square Far East
Roppongi, Tokyo—Michael Romano, director of culinary development for Union Square Hospitality Group, can usually be found at the company’s headquarters on Union Square East, working on special projects...
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The Annual Olive Harvest
Striking oil each October on a 40-year-old family farm. Every fall for the past nine years my plans have been set in stone. I know that sometime between October 15 and November 1 I will find my way...
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Mastering the Art of Soviet Cooking
EXCERPTED FROM A NEW MEMOIR BY ANYA VON BREMZEN Whenever my mother and I cook together, she tells me her dreams. So rich and intense is Mom’s dream life, she’s given to cataloging and historicizing...
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NYC Restaurants Participate in The James Beard Foundation’s Taste America...
Facebook/James Beard Foundation Starting next month, the James Beard Foundation will launch Taste America: a national tour of ten cities over five weekends beginning September 20 in Chicago and Miami,...
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What Are the World’s Greatest Chefs Talking About? Seeds.
Among the participants at Seeds: The Future of Flavor were Mission Chinese chef Danny Bowien, left, and food scientist Harold McGee. For more than a decade Dan Barber has been among the most...
View ArticleRECIPE: Smoked Salmon from Peck’s for The Big Smoke
In just a few weeks, Clinton Hill will get the comfort food fix it’s been waiting for. Peck’s, set to open in November at 455a Myrtle Ave, will be serving house-made specialties with a Jewish flare....
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My Facebook Friend, Marcella Hazan
Facebook/Marcella Hazan Embarrassing truth: My one and only experience with Marcella Hazan was on Facebook. I was writing a story for Edible Manhattan on the Italian tradition of a Christmas Eve...
View ArticleWhat We’re Reading: October 5, 2013
There’s a lot to read and watch out there on the internet. In short, here are some notable links that are on our radar this week. Our friends at Gramercy Tavern released a “short film” profiling the...
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New Dishes Announced for Edible Escape!
A dish from last year’s event. Credit: Clay Williams We’re counting down the days until we “escape” Manhattan with international flavors from some of our favorite restaurants and vendors! New details...
View ArticleVIDEO: Peter Hoffman Preps a Quince
Eating seasonally during cold months doesn’t mean that you have to sacrifice your fruit intake. Quince, a cousin to both apples and pears, is an underrated fruit that’s ripe for the picking. Since...
View ArticleVIDEO: Scandinavian Glögg from Aquavit
Did you enjoy our mulled wine recipes from chef Kurt Gutenbrunner and Jack McGarry? We’re bringing even more mulled wine your way. In the video above, chef Marcus Jernmark of Aquavit gives us his...
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Having Brunch with A Dream Team of Empire State Chefs
online blackjack casino “Really, I could have made brunch from what I saw on the side of the Saw Mill Parkway,” said Hudson Valley chef Damon Baehrel, listing sumac, tree bush, cattails and other...
View ArticleVIDEO: How Kamel Bakes
If only baking off the perfect loaf of ciabatta were as easy as baker Kamel Saci makes it look! In our current holiday issue, we visit Il Buco Alimentari e Vineria to learn more about the former...
View ArticleVIDEO: Behind the Scenes at Global Kitchen
In our most recent travel issue, we shared the story of Global Kitchen: an instructional kitchen that hires immigrant cooks to teach one-night classes in the traditional recipes of their home country....
View ArticleVIDEO: Edible Escape 2013 Wrap-Up
Hold the passport; bring only an appetite. At this year’s Edible Escape, I “escaped” to the far corners of the globe without the trouble of travel. Tucked in the Lower East Side, the Angel Orensanz...
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Not My Day Job — Chefs Showcase Their Talents Beyond the Kitchen
Jenna Lee Barber, a server at L’Apicio, brought the house down with her Broadway-worthy rendition of “Maybe This Time” from Cabaret. The restaurant business in Manhattan is notoriously cutthroat, but...
View ArticleKraft or Carbonara? Telepan Discusses How to Get Kids Past Fast Food
We were pretty impressed when Bill Telepan—who trained under Alain Chapel, Daniel Boulud, and Gilbert Le Coze—was awarded a 2014 Michelin star for his eponymous Upper West Side restaurant. But his...
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RECIPE: Roasted Parsnip and Kale Salad from Eat Ink
When Lish Steiling, assistant food stylist at the Today Show, was 16 years old, she and her sister got matching tattoos of the Chinese symbol for “sister.” After her first tat, she became addicted; she...
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Quintessential Fruit
An ode to an almost-forgotten ingredient. There was a time when arugula was unknown to New Yorkers, including me. Rocket—as it’s called in California, from its Italian name ruchetta—was to be found...
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Grist for the Mill: November-December 2013
A rose is a rose is a rose, or so Gertrude Stein famously wrote in 1913, exactly a century ago. She meant that things simply are what they are, but I’m here to disagree—especially when it comes to...
View ArticleVIDEO: René Redzepi on “A Work in Progress”
Nordic cuisine has gone global and the expansion has certainly hit New York with restaurants like Acme, Luksus, Aamanns and Aska growing in number. The growth in popularity and prominence is often...
View ArticleVIDEO: How to Prepare Marrow at Home
Restaurant menus seem to be having a love affair with bone marrow. The rich umami flavor combined with a distinctive presentation (it’s hard to argue with a dish that comes with its own bone) has made...
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Jimmy and the Bean Trough: 6th Annual Cassoulet Cookoff at Jimmy’s No. 43
Last weekend, I escaped the spirit-numbing NYC cold and headed south to Florida. But it’s kinda funny how things can stick to your mind and ribs: While there, I found myself thinking not about...
View ArticleVIDEO: David Burke’s Skate Wing Chops
It’s hard to imagine Chef David Burke getting inspiration from a turkey club, but when the whimsical chef got his start, it was “a beautiful dish to me.” In our Inspired Recipes series we talk to...
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Wylie Dufresne’s “Shrimp and Grits”
Microcosm. It’s “a good example of the way we think,” says the chef, who got a philosophy degree before enrolling at the French Culinary Institute. The most important thing in the kitchen of WD-50,...
View ArticleCombodian Cotechino: Num Pang and Batali Made a Love Child for Charity
Five years ago this month, college friends Ratha Chaupoly and Ben Daitz opened a 10-seat spot off of University Place called Num Pang (“sandwich” in Cambodian), and as we explain in our current issue,...
View ArticleChef Michael Psilakis’s Advice for Cooking at Home: Prep on Sunday, Feast All...
As a working parent, I know how hard it is to make dinner every night. So I recently asked Chef Michael Psilakis, award-winning chef-owner of five restaurants including Kefi and Fishtag, for tips on...
View ArticleNaughty Bakeries, Cookbooks and New York: Catching up With Dalia Dogmoch Soubra
Dalia Dogmoch Soubra knows her crêpe from her crouton. She could also test the springiness of your Spätzle, firmness of your falafel or curvature of your cupcakes (or muffin-tops for that matter). Born...
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Craving Soup Tonight? Join the Club. Literally.
Soup Club founders. Photo credit: Annie Schlechter Craving soup tonight? Join the club. Literally. No, not this slushy city’s collective unconscious. I mean the Soup Club, founded by four women on the...
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Blue Hill’s WastED Pop-Up Questions What Is and Isn’t Waste
The wastED menu. Photo credit: Instagram/sqirlla For the rest of March, Dan Barber’s famed Blue Hill restaurant is home to wastED, a pop-up devoted to food waste. The menu is made entirely of...
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Telepan and Bayless Join an All-Star Chefs Collaborative Lineup for “Meat...
Bill Telepan is one of the New York chefs who will participate in Meat Matters at the Food Network kitchen on April 28. Photo credit: Scott Gordon Bleicher Chefs Collaborative is a 20-year-old...
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