Edible Manhattan

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Al Fresco Tablescaping with Jen Going

Jen Going, who clearly shines when it comes to al fresco tablescaping, sat with me recently (at the beach, of course) and shared some of her tips and inspiration for outdoor entertaining and dining.

Beer Loves Company_Barrage_Steve

Barrage Brewing Company Grand Opening on July 19

Not only does this give people an awesome place to hang out in Farmingdale, it also frees up time for Pominski to make more beer. Turns out it’s kind of hard to brew and fill growlers, but with the brewery and tasting room now separate it allows him to produce beer while someone else mans the taps.

cristina cosentino. tomatoes. 01

The Tomatoes Are Back! Keep Them Here Without Fancy Canning Gear

I know my tomato snobbery game is so on point. But by now it’s no secret that good ingredients will yield good eats. So take advantage of the shiny ruby treats at your famers market while you can. You’ll thank me when your ‘maters are as saucy as a salsa dancer.

cristina cosentino.oyster mushrooms. 02

Make the Best of Rainy Days; Forage for Oyster Mushrooms

What’s a Long Islander to do during a monsoon other than huddle under porches and weep at the loss of one more pristine sunny day? I’ll tell you what: get your baskets and paper bags ready. There are oyster mushrooms to be grilled.

beets_natalia de cuba romero

COOK: Beets Every Which Way

Anyone who has grown up being force fed beets from a can may be excused for thinking that beets are flabby, jelly-like disks floating in purple juice and are only pretending to be real vegetables. But there are just a couple of weeks left to Long Island’s spring beet season, and it’s a great time to stop with the excuses and give real natural fresh beets a try.

Matt Sptiz Moustache

Moustache Brewing Co. Builds on a Solid Start

Moustache released Mojito Pale Ale, a light and minty summertime staple from their days as home brewers, in June. The brewery followed with July IPA, the latest installment in an aptly named monthly series of IPAs, brewed with all English malts and hops; Franco ‘Murica Pale Ale, a drier, peppery version of One Drop with a French saison yeast and Ginger Blueberry Tripel, which “smells like blueberry muffins,” Lauri says.

beets_natalia de cuba romero

COOK: Beets Every Which Way

Comment | By | Photographs by Natalia de Cuba Romero

Anyone who has grown up being force fed beets from a can may be excused for thinking that beets are flabby, jelly-like disks floating in purple juice and are only pretending to be real vegetables. But there are just a couple of weeks left to Long Island’s spring beet season, and it’s a great time to stop with the excuses and give real natural fresh beets a try.

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  • Matt Sptiz Moustache

    Moustache Brewing Co. Builds on a Solid Start

    Comment | By

    Moustache released Mojito Pale Ale, a light and minty summertime staple from their days as home brewers, in June. The brewery followed with July IPA, the latest installment in an aptly named monthly series of IPAs, brewed with all English malts and hops; Franco ‘Murica Pale Ale, a drier, peppery version of One Drop with a French saison yeast and Ginger Blueberry Tripel, which “smells like blueberry muffins,” Lauri says.

    Read More