On Tuesday, January 14, from 5:30 to 7:30 p.m. we will celebrate the winter issue of Edible Long Island and Brooklyn Brewery’s latest brew, Fire & Ice at Bobbique, Patchogue’s destination for tasty barbecue, sultry blues and the best local craft beers.
Gumm and Medwig plunged into the frigorific waters of Smithtown Bay in search of Blue Island’s acclaimed Naked Cowboy Oyster.
Still thawing out post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in. Betsy Davidson: Long Island Seafood Cookbook — J.George Frederick First published in 1939, this no-frills cookbook is my go-to source when presented with a bag of bivalves by aContinue Reading
The 60-page Gateway Garden Recipes is as diverse as the gardeners who cultivate the soil right in the middle of Huntington Station; support the garden by buying the cookbook.
BrickHouse Brewery’s new beer, Main Street Mocha, contains coffee and cocoa nibs.
Seeds are rife with symbolism. Imagery of new life, promise and growth are all packed into a tiny handful.
On Long Island locavores lack access to locally raised organic meats. Bolkas wants to change that by converting his 30 acres of property in upstate New York into a pasture-raised cattle ranch.
One of the benefits of being the photo editor for Edible Long Island is getting to photograph and taste the many delicious recipes.