Edible Brooklyn

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EdibleGarden_CreativeCommons

Throwback Thursday: Gastro-Gardens

Comment | April 24, 2014 | By | Photographs by Courtesy of Creative Commons

What is a garden if not a feast for the senses? For the eyes there’s the vivid palette of its many blooms; for the nose, their sweet perfume. Even the ears enjoy the soft buzzing of the bees that pollinate them. But what if the same space could appeal to the tastebuds, too?

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collage of food photos with feedfeed logo

@thefeedfeed Instagram Contest; Deadline May 5; Winner Gets Seasonal Basket From Edible

Comment | April 23, 2014 | By

For the next couple weeks, the Feedfeed, which was profiled in our Spring 2014 issue, wants to see how they’ve inspired your cooking. Post an image to Instagram of food you have made and add the following text in the original caption: ”Inspired by @thefeedfeed #feedfeed.” Have you been inspired in your cooking after seeing something on @thefeedfeed […]

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cured fat back

Chef Kevin Penner Makes Lardo

Comment | April 21, 2014 | By | Photographs by Kevin Penner

In a fashion that is typically Italian, we cured the lardo with salt, garlic, rosemary and cracked black pepper. The tocino was cured with salt and sugar, as it is often done in Spain

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buffalo tuccio_crop_Richard Rosen

Throwback Thursday: Bananas for Buffalo

Comment | April 17, 2014 | By | Photographs by Courtesy of Creative Commons

Don’t let the mid-week chill fool you; barbecue season is on its way. But before you run out and stock your freezer with all the usual grill-friendly favorites, let’s take a minute to throwback to an article all about the one you may be forgetting: bison.

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