During the holidays we gaze around our towns and tables, and there are almost too many reasons to be grateful.
Innovation is on our minds as technology wends its way into every link of our food chain.
Gastronomic flights not only expand the palate, they expose travelers to what makes Edible so readable: the stories of people who make our food and drink. For without them, we might as well stay home.
Let editor in chief Brian Halweil introduce you to our High Summer 2015 issue.
When Google, Amazon and the White House want to talk food and technology, they call Danielle Gould.
With this Drinks Issue, Edible East End marks its 10th anniversary. Back then there was some lobbying to call the book Edible Hamptons. (How…
When those jolly green giant spears begin framing every dinner plates, it’s sort of like a migratory bird’s return. “Ah, yes,” we might say, “I remember you, asparagus. The way you soften in butter. The tenderness of your tip. The scent you give our pee.”
Joe Tremblay, owner of Bay Burger in Sag Harbor, never ceases to amaze with his innovative Americana offerings: seasonal veggie sides, a grassfed upgrade,…
Remember the legendary squid and wine dinner from earlier this spring? Get ready for Act 2: an all-duck, red wine dinner going down at Almond Restaurant in Bridgehampton this Thursday.
Whether you live on Long Island, or want to spend more time there, Edible Long Island is your guide to the burgeoning food and drink culture of Nassau County and western Suffolk counties. Find the digital version that’s just right for your screen.
New York celebrities and food luminaries are lining up against fracking in the city’s watershed, including a new coalition of food and drink businesses formed to push elected officials to ban fracking in the state, and to send a message to the whole nation.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.