What more could be said about oysters, and why they are the perfect Ingredient of the Week? For New Yorkers, the case for slurping Crassostrea virginica—not just during Eat Drink Local week, but year round–is historical, economic, ecological, cultural, as…
When we were selecting our seven ingredients to celebrate each day of Eat Drink Local Week, we wanted a mix of the hyper-seasonal (peas, green garlic, rhubarb) along with a few up-and coming locally produced foodstuffs we felt needed…
Like the tomato, rhubarb has a bit of federal legislation behind its lore: The perfectly pink-to-pale green part we eat is the celery-like stem of a perennial plant, which scientifically speaking puts it squarely in the vegetable camp. But…
Cherries and chevre? You can keep em. Don’t get me wrong – I love just about every single ingredient at the farmers market year round, and go into a real-food reverie this time of year, eating myself sick on sugar…
If you’re looking for the lowest toil-to-taste ratio in your early summer produce, sweet truly in season peas are maybe not at the top of your list. Though not as much of a chore to prep as favas —…
Today marks the start of Eat Drink Local Week, seven days of parties and restaurant specials designed to show off the best of our foodshed. Uptown, downtown, in north and south Brooklyn and all the way out to the…
Eat Drink Local Week (it starts tomorrow, natch) is primarily a restaurant week, one where our partnering restaurant kitchens serve up even more locally minded meals than they normally would and feature the seven ingredients we’ve decided to laud…
