Gifts should come straight from the heart—or the kitchen. Here are three recipes for homemade gifts to get you started.
It was a tough job, but somebody had to do it.
In the latest Training Foods, Merrie and the boys find must-eat muffins in East Hampton that live up to their “marvelous” moniker.
Stollen and biscuits and latkes—oh my! Here’s the ultimate December Eating & Drinking Bucket List.
In our holiday issue, we taught you how to make basic hard cider. Now, let’s get a little merry.
We recently collaborated with Montauk Brewing Company to brew Edible Rye Pale Ale. Now we’re baking bread with it. Here’s our favorite recipe.
The head gardener at Amityville’s Homecoming Farm shares his seed saving secrets.
Meet Misha Dairy: the company bringing quark to New York.
A new gem shines on Main Street, serving up so much more than burgers and fries.
From the Arctic Food Chain to how millennials are changing the holiday family gathering, here are the 7 things you need to know in food this week.
This holiday season, do as Jay Gatsby did. (You just might want to leave your yellow Rolls Royce at home.)
We asked several members of the Edible family what they’re thankful for this year. Here’s what they said.