Ever wish you could have a loaf of Carissa’s bread hot from the oven? Well, now you can, thanks to her bakery’s new app.
“What the loss of Bourdain comes down to,” says Almond chef Jeremy Blutstein, “is that he gave cooks a voice and he opened people’s eyes to the fact that it wasn’t some white guy… searing your foie gras. It was someone from Ecuador. It’s immigrants that make restaurants happen.”
It’s not often that a pie is so beautiful it leaves you breathless.
Watch Steve Haweeli interview the wheat bread connection of the East End with Carissa Waechter and Katie Baldwin.
The smell of baking bread wafts over gleaming steel countertops in the spacious South Fork Kitchens, a new commercial venture open to local food producers and businesses at the Southampton campus of Stony Brook University. Carissa Waechter of Carissa’s Breads has several flour-dusted loaves in the oven, trying out the facilities before they welcome businesses and farmers who have eagerly signed up to use the space.
Edible East End’s photo editor has the luxury of photographing scores of talented food artisans and working with some pretty exceptional photographers. Here are a few selected images from the many food stories told in Edible East End in 2013.
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.
If you are already an Edible subscriber, you will know which cover we selected for this fall issue.