Edible Brooklyn

Edible Brooklyn is a magazine and website focused on the vibrant food scene in Brooklyn. It highlights local dining experiences, diverse cuisines, farmers markets, and various food events, including features on places like the live poultry market in Williamsburg and suggestions for late-night snacks. The magazine organizes events such as Brooklyn Uncorked and Good Spirits Brooklyn, and it also produces short films and interviews known as Edible Films. In 2010, it was honored with a James Beard Foundation Award for its outstanding food columns. Additionally, editor Rachel Wharton published Edible Brooklyn: The Cookbook in 2011.

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Food and Drink/Food and Drink

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Articles

Cultural and Agricultural Heritage Are on the Menu at The DeBruce

1 month ago | ediblebrooklyn.com | Kathleen Willcox

Sullivan County is 970 square miles of rolling hills, northern hardwood forests, lakes, and rivers. It is bound by the Catskill Mountains to the north, the Shawangunk Mountains to the southeast, and the Delaware River to the southwest. For centuries, the economy and life of the region have relied on the tourists who flock to the ski resorts in the winter and the copious other outdoor recreational opportunities in the summer.
Siena Farms is Expanding New York’s Access to Farm Fresh Produce

1 month ago | ediblebrooklyn.com | Chala June

Let’s face it: the American food system is in a precarious place right now. Between egg shortages, skyrocketing prices, and never-ending product recalls, shopping for healthy, affordable, delicious food feels as challenging as ever. In the face of so much unpredictability and insecurity on the national scale, there has never been a better time to invest in your local food system.
Drink Your Dinner

1 month ago | ediblebrooklyn.com | Chala June

Pick any establishment from the World’s 50 Best Bars list and you’re guaranteed to find at least one dinner-inspired drink. Whether it be the uniquely cheesy Cold Pizza cocktail from Double Chicken Please or Superbueno’s huitlacoche-infused Mushroom Margarita, savory cocktails are having a major moment. Despite the ubiquity of this delicious trend, many adventurous drinkers find the exclusivity and cost of these high-end bars to be a serious barrier to branching out.
Horse of a Different Color

1 month ago | ediblebrooklyn.com | John Ortved

Ten years ago, when Williamsburg was well on its gentrification journey but was still without an Apple Store, the Four Horsemen opened on Grand Street and changed what wine could be. Originally a locus for the natural wines championed by their beverage director, Justin Chearno, as those vinos vini-ed and vici-ed their way to every list, liquor store, and fridge in the country, the eclectic, locally sourced menu under Chef Nick Curtola increasingly made the Four Horsemen a food destination.
Water Is Life

1 month ago | ediblebrooklyn.com | Mark Bittman

Without water there is no life, which perhaps helps to explain why New York is among the most vibrant places on earth: We have abundant waterways of all typed imaginable, from ocean to Great Lakes to our reservoirs. A view of the New Croton Reservoir, part of three systems that cover nearly 2,000 square miles, and hold a combined storage capacity of 550 billion gallons.
The Problem of the Cocktail Garnish

1 month ago | ediblebrooklyn.com | Eliza Dumais

On a scale from one to wild, the contemporary cocktail garnish is hard to place. At present, your drink—regardless of what, exactly, you’ve ordered—seems just as likely to arrive topped with a tidy curl of orange peel as, say, a proper octopus tentacle, or perhaps an entire quail. Therein lies the problem of the garnish: Nontraditional innovation is certainly a positive, but when does innovation cross the absurdity threshold? How much caviar do we really need on any given table?
Pop Stars

1 month ago | ediblebrooklyn.com | Luke Fortney

Kenneth Eweka Jr. woke up on June 6, he had only been asleep for four hours. The night before, he was scanning driver’s licenses until 6am at the Pencil Factory, the bar where he worked as a bouncer. After his shift, he went home to nap before heading right back to work—this time with a cooler full of steaks. He seasoned them with suya, a peanut-based spice blend, and seared them over an electric grill until he sold out.
C. Cassis Blackcurrant

1 month ago | ediblebrooklyn.com | Clark Moore

Please pardon the kir pun; I want to discuss the idea of “curiosity,” which is at the heart of C. Cassis. Simply beholding the bottle itself, there are numerous curiosities and striking features: the Santorini-esque blue-and-white label; the Matisse-inspired graphic “C”; the white-wax-coated cap; and finally, the contrast of these elements to the jewel-purple-toned elixir inside. But perhaps the most curious aspect is the descriptor of the cassis itself: aperitif.
Home Grown

1 month ago | ediblebrooklyn.com | Kathleen Willcox |Chala June

If New York is a body, the Hudson Valley is its heart—literally and symbolically. Not only do the region’s farms produce the oxygen and nutrients we need to function, they are also synonymous with the love, pride, and sense of hope that the Empire State offers to so many people around the world. With 30,650 farms now in New York State, having seen a 14% decrease between 2012 and 2022, farmers increasingly are relying on other forms of income to make ends meet.
A New Star Rises at Maker's Mark

2 months ago | ediblebrooklyn.com | John Ortved

If you are travelling the hills of Kentucky, and you are lucky, you may meet Star. Friendly, with a distinctive beard and unkempt hair so thick and wild you cannot see his eyes, nor he yours, Star is an Italian water dog. He is the truffle-hunter extraordinaire at Star Hill Farm, the 1,100-acre homeplace to the Maker’s Mark Distillery, which keeps a steady flow of tours and is a necessary stop on the state’s Bourbon Trail.