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Introducing Subscriber Benefits: A Local Food Deal You Can’t Refuse
Here at Edible magazine we’re constantly searching for new ways to help you more easily live the Edible lifestyle. That’s why we’re introducing our new subscriber benefits program, which gives you...
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With Harvest Plentiful, Wainscott Seafood Shop Dishes Scallop Chowder for the...
A friend recently asked me how I like my bay scallops cooked. To which I replied, “Little to none.” Meaning that the short-season catch is so sweet, delicate and indulgent (in recent years, a pound...
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A 50-Pound Bag of Potatoes for Your Holiday Shopping List
This time of year, with most farm stands shuttered, roadside signs for any fresh comestibles, whether oysters or sacks of spuds, fill us with joy, shining like bountiful beacons through a post-harvest...
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Edible Roadtrip: A Greatest Hits of Asian-American Cooking at Talde in Park...
Recently, when Stephen and I sought refuge from the frigid avenue in a dark-lacquered, high-backed booth at Talde in Park Slope, there were several clues we had come to the right place. The table was...
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The Year in Edible East End: Farmed Fish, Controversial Covers and Historic...
Looking back over an entire year’s worth of Edible East End stories brings a certain awe (how did we do it in just one year) and peacefulness (look at all we made it through). If you recall, the...
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Cavaniola’s Cheese Heritage: The Asiago Doesn’t Fall Far From the Tree
The Fort Lee Cheese Shop was a trend-setting in the 1970s, just like Cavaniola's in Sag Harbor is today. Over the holidays, the Sag Harbor cheesemonger Michael Cavaniola unearthed a 1977 magazine...
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Clampie Turnover and Other Seasonal Seafood Recipes
The local clampie turnovers that showed up at Breadzilla just after the New Year are an excellent reminder that winter is the season of seafood. It will be months before we get our first sweet taste...
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Our Spring Cover Revealed: Seafood Shop Trumps Boat and Foraged Greens
Now you can read Edible East End everywhere, on any device. We never know exactly what the response will be when we ask readers to help choose our cover. The decision is never easy, as when you weighed...
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Cheese Across the Bay: Cavaniola’s Comes to Greenport
North Fork turophiles rejoice! Cavaniola’s Gourmet, the cheese mecca on Division Street in Sag Harbor, has opened a cheese counter and cafe in the Vine & Branches store on Main Street in...
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Department of DIY: Jumpstart Your Growing Season with a Greenhouse
Last Saturday at the Sag Harbor Farmers Market, I was startled but something I hadn’t seen in months: fresh produce. But there it was. The local food purveyor Rustic Roots out of Hampton Bays was...
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Dine on NY’s Most Sustainable Seafood and Spring Rosati at Almond
Grab your seat for a squid and wine feast without precedent. On May 15, in celebration of what is perhaps New York’s most sustainable seafood, Almond restaurant in Bridgehampton will serve four...
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Red Buds, Spring Onions and the Fuss about Foraging
The forsythia may be blooming, but the edible flower we’re eying this May Day is Eastern red bud. With wild comestibles popping up all over, our current issue includes two impassioned pieces about the...
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Must-Hit Memorial Day Weekend Events List
From fishfries to farmers markets, seedling sales to cookie fests, this weekend is shaping up to be a tasty one–rain or shine. Here’s a quick Memorial Day roundup of Edible-relevant events on our...
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Cool Off with Brooklyn Brewery’s All-New Scorcher at Bay Burger, June 10
One of my closest sources for an icy cold cup of suds is Bay Burger. Next to Mash Park and Dale and Bette’s Under the Willow farm, back in the day this was a burger joint called Whaler Burger, after...
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Come to our Summertime Seafood Feast on the Manhattan Waterfront
How would you feel about green gazpacho oyster shooters? Pretty good. What about squid and bean salad? Sounds sustainable and tasty. And have you ever had bluefish sliders? No, but I’d love to. Now,...
View ArticleVideo Recap: Long Island Wine Surges to New Heights in Brooklyn
We have called Brooklyn Uncorked a joyous coming together of winemakers and food artisans from both ends of Long Island. This year was no different. Vintners rubbed elbows with chefs and...
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Businesses Against Fracking in New York: Wake-Up Call for the Nation
A critical mass of New York celebrities and food luminaries is opposing fracking in the city’s watershed. Mario Batali and Edible hero Bill Telepan recently authored a persuasive op-ed asking the...
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Brooklyn Eats: Edible Salutes Brooklyn’s Homegrown Fancy Food Show
Sfoglini Pasta and Kings County Jerky Co., as well as Long Island grapes fermented in Brooklyn, were among the homegrown food and drink artisans plying the crowds at Brooklyn Eats. Amid a...
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Food Arts: A Glimpse inside the Watermill Center’s Dining Rituals
We first toured the Watermill Center last winter and were immediately struck by the kitchen. Austere and meticulously provisioned for large-group communal cooking and eating. We learned that, in...
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The Flag Cake at Lucy’s Whey, and other Patriotic Eating and Drinking Tips
I often think of cherries for the Independence Day holiday. Not just because of the founding-father, tree-cutting legend. But because the local crop ripens right about now–we spotted red fruit at...
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